Grille Midtown's jambalaya - Dallas News | myFOXdfw.com

Grille Midtown's jambalaya

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Get this recipe courtesy of chef Kevin Browe from Grille Midtown in Detroit. Learn more online at www.TheGrilleMidtown.com.

Ingredients:
2 pounds diced chorizo sausage
1/4 pound butter
5 tbls. Paprika spice
3 tbl. Cumin
1 tbl cayenne pepper
3 28oz cans fire roasted tomatoes
2 red onions thinly sliced
6 ribs celery thinly sliced
2 red peppers thinly sliced
2 green peppers thinly sliced
1 bunch green onions thinly sliced
1/2 tbl black pepper
2 cups chicken stock
Rice recipe
2 cups parboiled white rice
1 carrot minced
1 white onion minced
Extra Virgin olive oil
4 cups chicken stock
Extras ingredients
18 shrimp 16:20 size peeled and Deveined
2 pounds grilled chicken cubed.

Instructions:
1. Chop the chorizo sausage and combine with butter in a stockpot Allow to cook until sausage is 3/4 cooked.
2. Combine pepper, cayenne pepper, paprika, and cumin in a bowl. Add to pot and stir to avoid scorching
3. Add the fire-roasted tomatoes and simmer for 20-30 minutes to incorporate flavors.
4. Mix the onions, peppers red and green, green onions, and celery. Add to pot and stir occasionally.
5. Continue to cook for 15 minutes more to soften the vegetables.
6. Add 2 cups chicken stock and simmer for 5 more minutes. (this part can be done in advance and cooled/ stored properly)

Rice recipe
1. In a pot heat olive oil and add diced carrots and diced onions cooking for 2 minutes until softened
2. Add rice to mixture and stir
3. Add chicken stock and simmer until done (approximately 15 minutes)

To assemble the final dish:
1. In a sauté pan heat oil and add shrimp cooking on one side.
2. Add diced grilled chicken and heat while shrimp continue to cook
3. Add 8 ounce ladle of the jambalaya mixture and stir until heated.
4. Add 1 cup cooked rice and continue to mix until hot.

Serve in a large pasta bowl garnished with fresh cut green onions for color
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