Fat Tuesday favorite: Shrimp jambalaya

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1 ea     Marinated spicy chicken

1/2 Tbl Salt and pepper

3 ea     Shrimp 16/20, butterflied

1/2 Tbl Salt and pepper

1 oz      Vegetable oil

2 oz      Italian sausage, thinly sliced

2 oz      Roasted peppers, julienne 1/8"

1 pinch red pepper flakes

1/4 tsp Garlic, minced

1 cup   Carnaroli risotto

10 oz    Vegetable or Chicken stock**

1/2 oz  Butter

2 Tbls   Parmesan, grated

Cooking Procedures

  1. Season both sides of the chicken and shrimp with salt and pepper. Then place each on the grill to cook through. Create diamond shaped sear marks on both sides of the chicken.
  2. In a saute pan, heat the oil and add sausage, cook till golden brown and sausage is almost cooked through
  3. Add to the sausage and cook garlic until lightly brown
  4. Add risotto and stock to the sausage mix and reduce broth by 1/3 (**More stock may be needed to cook risotto all the way through)
  5. Once risotto is cooked, stir in butter and grated parmesan. When finished, the risotto should have a nice creamy texture.


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