Harold And Belle Restaurant Jambalaya

By carvalhohm

Ingredients

• 1/4 lb (1 Stick) butter or margarine
• 1 cup of chopped onion
• 1/2 cup chopped celery
• 1/4 cup chopped green bell pepper
• 1/4 cup chopped green onion
• 1 tbsp. minced garlic
• 1/4 tsp. black pepper
• 1/4 tsp. ground bay leaves
• 1 pinch crush red pepper
• 1 tsp. granulated onion
• 1 tbsp. chopped parsley
• 2 cups Creole sauce#
• 2 cups diced and cooked chicken breast
• 2 cups diced beef smoke sausage
• 1 lb. Peeled and devein shrimp
• 8 cups of cooked rice

Preparation

Step 1

In pan, sauté butter, chopped onion, celery, and green bell
pepper.

Add garlic, black pepper, red pepper, and granulated onion.

Then add beef sausage, creole sauce, chicken, and shrimp.

Cook for 30 minutes, then add rice, parsley, and scallions.

Cook for 20 minutes and serve.


*#Creole Sauce:*

1 tablespoon olive oil
1 cup chopped celery
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped carrot
3 cloves garlic, chopped
2 (14.5 ounce) cans whole peeled tomatoes with liquid, chopped
2 cups water
1 tablespoon chicken bouillon granules
1 bay leaves
1-1/2 teaspoons red pepper flakes
1-1/2 teaspoons smoked paprika
1/2 pinch saffron (optional)
1/2 pinch dried oregano, or to taste
1/2 pinch dried basil, or to taste
1/2 pinch dried thyme, or to taste
1/2 orange zest
1/2 cup white wine (optional)
salt and ground black pepper to taste

Heat olive oil in large pot over medium heat. Stir in celery, onion, green bell pepper, carrot, and garlic; cook and stir until vegetables are tender, about 10 minutes.

Stir tomatoes with their juice, water, chicken bouillon cubes, and bay leaves into vegetable mixture.

Stir in red pepper flakes, smoked paprika, saffron, oregano, basil, thyme, orange zest, and white wine.

Bring sauce to boil, reduce heat to low, and simmer until flavors have blended, at least 1 hour. Season to taste with salt and black pepper.

Allow the sauce to cool completely.

Sauce can be frozen up to 3 months before using.