Recipe Database
Chicken and Shrimp Jambalaya Salad
Chicken and Shrimp Jambalaya Salad
Serves: Lots

1 pound blackened chicken (using your favorite blend)
1 pound blackened Georgia white shrimp
3 cups white and brown rice (cooked with blackened seasoning in water)
1/4 cup diced celery
1/4 cup onion diced
1/4 cup assorted bell peppers
1/4 cup pickled okra
1/4 cup cherry tomatoes
3 tbl minced garlic
3 tbl minced shallot
1/2 cup good quality andouille sausage
1 1/2 cup chicken stock
1/2 cup white distilled vinegar
1/4 cup tomato paste

The sauce: start by sautéing the sausage over medium heat after it starts to brown add 2 Tbls fresh butter then add 1/4 cup flour, stir and allow to cook for a moment then add your chicken stock and vinegar allow to boil add tomato paste. adjust salt and pepper as well as sweetness after 5 minutes add celery, peppers and onions, cut off heat promptly toss or arrange on a platter all remaining ingredients drizzle sauce and vegetables over the top

These recipes are from the Chefs Clinton Del Marcelle and Christopher Effa from Mondo Mocha at the Radisson Atlanta Windy-Hill.