VIRGINIA THIS MORNING: Jambalaya
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.
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
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.