Culinary Insitute of New Orleans

Creole Jambalaya
Serves 10 (4 oz. Portions)

1 lb. Pork (diced)
1/2 lb. Shrimp
1/2 lb. Crawfish
1 lb. Chicken Breast (cut in finger slices)
1 ear Whole Corn (cut in 1/2 inch wheels)
1 cup Sliced Onion (yellow or white)
1/4 cup Red Bell Pepper (sliced)
1/4 cup Celery (sliced)
1 cup Tomato Sauce or V-8
1 tbsp. Table Salt
1/2 tbsp. Granulated Sugar
1/2 tbsp. Paprika
1/4 cup Vegetable Oil
2 cups Long Grain Rice
1/4 cup Green Onions
4 cups Chicken Stock

Add oil to pot at a medium to high heat for a couple of minutes, then add chicken and pork, browning it very well to seal in the juices. Add sausage, onions, bell peppers (red and green), celery and spices (garlic, salt, cayenne and black pepper). Sauté for about 5 minutes to blend the flavor, then add crawfish, shrimp, tomato sauce or V-8. Add chicken stock and rice while stirring and bring to a boil. once it is boiling, add wheels of corn then cover. Place in oven at 375° and cook for an additional 15 to 20 minutes. Remove from oven, add green onions for taste and garnish.