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VIRGINIA THIS MORNING: Jambalaya

Posted 7:11 PM, Nov 05, 2012

RICHMOND, Va. (WTVR) –Local caterer Herman Baskerville whipped up his version of the New Orleans classic dish of Jambalaya featuring fettuccine, tasty shrimp, chicken, sausage all simmered in a chicken stock, tomato cream sauce.

‘Big Herm’s’ recipe is easy to make and downright delicious.

 Ingredients:

1 pound cooked fettuccine- according to package directions

3 tbsp. olive oil

Salt and pepper to taste

2 tbsp. lemon juice

1 tbsp. blackening spice

1 lb. peeled and deveined 16/20 shrimp

1 lb. roasted, boneless chicken thigh meat

1 lb. smoked sausage diced

1 ½ cups of trinity (equal parts of bell pepper, onion and celery)

¾ cup chicken stock

1 tbsp. minced garlic

½ cup heavy cream

3 tbsp. smoked chipotle puree

4 diced roma tomatoes

2 tbsp. chopped cilantro

¼ cup shredded parmesan cheese

Directions:

How to roast the chicken: Toss the one pound raw, boneless thigh meat in 1 tbs olive oil and ¼ cup blackening spice. Roast in 400° oven for 45 minutes.

In your 3 tbs olive oil sauté your “trinity” and salt and pepper to taste. Cook until onions are translucent and celery is cooked. Add your 1 lb. of peeled and deveined shrimp, 1 tbsp. garlic and 1 tbsp. blackening spice. Cook for about one minute. Add your sausage and cooked chicken- sauté another 2 minutes. Add lemon juice and chipotle puree- cook until bubbly. Finally add you ¾ cup chicken stock, ½ cup heavy cream and diced roma tomatoes. Toss all this goodness with your cooked fettuccine and garnish with fresh cilantro and parmesean cheese.