Tuesday, November 1, 2011
Bite with Belkys: Jambalaya Pasta
If you like southern food, we are going to show you how to incorporate it into a dish. The chef is showing us how to make one of his top sellers.
The Chef: Brian Borst
The Restaurant: Rodeo
The Dish: Jambalaya Pasta
1 lb of andouille sausage
olive oil (as needed)
4 white onions, chopped
4 green peppers, seeded and chopped
4 ribs of celery, chopped
8 scallions, sliced
2 bottles of beer
4 cloves of garlic, minced
1 can of tomato paste
1 can of tomato sauce
2 lb. of chicken breast, diced into small pieces
blackening spice (for seasoning)
4 cups of chicken stock
6 shrimp, cleaned and tails removed
1 lb. of penne pasta, cooked
parmesan cheese (for garnish)
Method of Preparation:
-Start by sautéing diced sausage in a hot pan with olive oil. Then, set it to the side and in the same pan sauté onion, green pepper, celery and scallion.
-Next, deglaze the pan with beer and let it simmer.
-After, add minced garlic, tomato paste and tomato sauce.
-Now, dice the chicken breast. Chef Brian says you can marinate the chicken in your favorite salad dressing. Then, season with a blackening spice and cook.
-Once the chicken is cooked add it into the sauce. Also, toss the cooked sausage back into the pan. Then, pour in some chicken stock.
-While the sauce is simmering, season the shrimp with a blackening spice and cook in a separate pan.
-Lastly, add cooked penne pasta to the sauce. Mix it all together.
Top the pasta with shrimp and sprinkle with parmesan cheese and scallion.
Serving Suggestion: Winerita
Take a printed copy of the recipe and receive a complimentary winerita with the purchase of an entree. Valid for one month from the air date. (one per person)
FOR MORE INFORMATION:
Rodeo Southern Restaurant & Bar
2033 Wilton Dr
Wilton Manors, FL 33305