A dish with Louisiana influence
Published 1:00 pm Wednesday, February 27, 2019
By Chef John Lowery
Chef John Lowery has 43 years of culinary experience and is a transplant to Minnesota from Florida. Over the years, he has worked as chefs in various states, including Florida,
Michigan and Minnesota.
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He has prepared food for celebrities such as Adrian Dantley, Magic Johnson, singing group New Edition and boxer George Foreman. He lives in Conger with his wife, Kathy, and owns Conger Inn Victory Catering. He also works as the food and beverage director and executive chef at Heritage Restaurant at Ramada Inn.
New Orleans Jambalaya
2 tablespoons butter 1 stalk celery, diced
1/2 pound andouille sausage, sliced into 1/4-inch pieces 1 14.5-ounce can diced tomatoes
1 pound chicken breast 2 teaspoons Creole cajun seasoning
1 yellow onion, chopped 1 teaspoon Worcestershire sauce
3 cloves garlic, minced 2 cups chicken broth
1 green bell pepper, diced 2 bay leaves
1 cup long grain rice 3/4 teaspoon salt
1/2 pound raw shrimp 4 green onions
Place the chicken in a bowl with 1 tablespoon of the Creole seasoning. Set aside.
Heat the butter in a large skillet over medium-high heat and brown the chicken on all sides. Add the andouille sausage and cook for another 3 minutes or until the sausage begins to brown.
Add the onion, garlic, celery and bell pepper, and cook 3 or 4 minutes. Add the rice, diced tomatoes, remaining tablespoon of Creole seasoning, hot sauce (as desired), Worcestershire sauce, salt and pepper, and stir to combine. Add the chicken broth and bay leaves.
Bring it to a boil, reduce the heat to medium-low, cover and simmer for 15 minutes, giving 1 stir around the halfway point. Add the shrimp, cover and simmer for another 10 minutes or until the rice is tender.
Serve sprinkled with some sliced green onions.