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PrintBite with Belkys: Cajun Chicken with Shrimp Jambalaya
Reported by:
Producer:
Mailyn Mederos
Contact:
Archived Reports:
Want to have a hot night with a kick of spice in your dinner? Tonight one chef is going to show us how to cook a famous New Orleans jambalaya. Time to grab a Bite with Belkys.
The Chef: Greg Timmons
The Dish: Cajun Chicken and Shrimp Jambalaya
The Restaurant: Grand Lux Cafe in Aventura Mall
Ingredients:
Tasso Ham
Two chicken breasts
Peeled jumbo shrimp
All purpose flour
Cajun spice
Chicken broth
Olive oil
Chopped red, yellow and green peppers
Red onion
Salt
Black pepper
Minced garlic
Unsalted butter
White rice
Parsley
Method of Preparation:
- Start by cutting tasso ham into thin slices and if you can't find it, Chef Greg says to use any type of smoked ham.
- Next, do the same to two chicken breasts.
- Then, get a couple of peeled jumbo shrimp.
- Remove the tail cut them in half and season the chicken and the shrimp with all purpose flour and Cajun spice.
- Now, pour chicken broth in a hot sauté pan.
- Once it heats up, stir in Cajun spice, and let it come to a boil.
- In a separate pan add olive oil and the chicken, and let it cook for about two minutes.
- Next, add chopped red, yellow, and green peppers, red onion, salt, black pepper, tasso ham, some minced garlic and toss it all around.
- Then, place the shrimp on the side of the pan.
- After a minute, mix the shrimp in with the chicken, and add the broth mixture.
- Lastly, stir in a scoop of unsalted butter.
To Plate the Dish:
- Start with a cup of white rice and then add the Cajun chicken and shrimp jambalaya on the side.
- You can garnish with chopped parsley and serve it with a glass of your favorite white wine.
FOR MORE INFORMATION:
Grand Lux Cafe
Aventura Mall
19575 Biscayne Blvd.
Aventura, FL 33180
305-923-9113
www.grandluxcafe.com