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Beau Rivage Jambalaya
Chef Kristian Wade
1.5 Pound Large Gulf Shrimp
1 Pound Smoked Sausage
1 Pound Alligator Sausage
1 Can Plum Tomatoes
¼ Cup Bacon Lardon with Fat
2 Cups Diced Onion
2 Cups Diced Celery
1 Cup Diced Bell Pepper
½ Cup Chopped Garlic
4 Cups Shrimp Stock
½ Cup Sliced Green Onion
¼ Cup Chopped Parsley
TT Salt and Cayenne Pepper
TT Louisiana Hot Sauce
2 ½ Cups Uncooked Long Grain Rice
In a cast iron dutch oven, over medium heat render bacon lardon till browned. When bacon is browned add vegetables and sauté until well caramelized. Add tomatoes, shrimp, and sausage, stir fry for about 10 minutes. Add stock and bring to a boil. When stock comes to a boil reduce heat to simmer. Add green onion, and parsley. Season with salt, pepper, and hot sauce to taste. Add rice and reduce heat to low and cover. Cook for 30-45 minutes. Stir every 15 minutes
Chef Kristian Wade
1.5 Pound Large Gulf Shrimp
1 Pound Smoked Sausage
1 Pound Alligator Sausage
1 Can Plum Tomatoes
¼ Cup Bacon Lardon with Fat
2 Cups Diced Onion
2 Cups Diced Celery
1 Cup Diced Bell Pepper
½ Cup Chopped Garlic
4 Cups Shrimp Stock
½ Cup Sliced Green Onion
¼ Cup Chopped Parsley
TT Salt and Cayenne Pepper
TT Louisiana Hot Sauce
2 ½ Cups Uncooked Long Grain Rice
In a cast iron dutch oven, over medium heat render bacon lardon till browned. When bacon is browned add vegetables and sauté until well caramelized. Add tomatoes, shrimp, and sausage, stir fry for about 10 minutes. Add stock and bring to a boil. When stock comes to a boil reduce heat to simmer. Add green onion, and parsley. Season with salt, pepper, and hot sauce to taste. Add rice and reduce heat to low and cover. Cook for 30-45 minutes. Stir every 15 minutes
