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  • Chicken and Sausage Jambalaya




    Chicken and Sausage Jambalaya


     

    Ingredients:

    Yield: Serves 6

    • 1 pound boneless skinless chicken thighs
    • 4 Premio Cajun Sausages
    • 1/2 pound shrimp, peeled and deveined (optional)
    • 1 bunch scallion
    • 1 red bell pepper
    • 4 tablespoons butter
    • 1 (15-ounce) can chopped tomato
    • 4 cups cooked rice

    How to make Chicken and Sausage Jambalaya:

    1. Cook the chicken thighs, sausage and shrimp (if using) on a hot grill. When fully cooked, transfer to resting rack and cool 5 minutes.
    2. Grill the scallion and pepper until tender and lightly charred. Transfer to a cutting board and chop to bite-sized pieces.
    3. Place the butter in an aluminum foil pan on top of the grill. Add the scallion and pepper to the pan and mix well. Add the chopped tomato and heat until the mixture simmers. Stir in the rice.
    4. Cut the sausages and chicken into pieces (if using, leave the shrimp whole) and add to the pan. Mix well and season with salt and pepper.

     

    Recipe courtesy of James Briscione, Director of Culinary Development at the Institute of Culinary Education. http://www.ice.edu/profiles/instructors/culinary-arts-instructors/james-briscione  

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