Jambalaya from Flying Fish
Ingredients:
Roma tomatoes
Jalapenos
Okra
Green Bell Peppers
Gold Bell Peppers
Red Bell Peppers
Olive Oil
Chopped Garlic in water
Cajun seasoning
Cayenne Pepper
Seafood Base
Black Pepper
Tomato Paste
Salt
36/42 sized shrimp
Andouille Sausage
Chicken
White Rice
Fire-Roasted Tomatoes and Onions:
Peel and remove ends of yellow onion; slice into thirds crosswise. Place roma tomatoes and onions onto grill over high heat for approx. 5 minutes per side until roasted, but not burnt.
Roux:
Melt butter in medium saucepan over high heat. Add flour and whisk until well blended for 1 minute. Continue to cook for 2 minutes, stirring frequently until light blonde in color.
Jambalaya:
In large stockpot, heat 1 cup olive oil. Add whole garlic cloves; sauté until golden brown (do not burn), approx. 1 minute.
Add roasted tomatoes and onions. Sauté 2 minutes to blend flavors.
Add water, broth, Bay leaves, chicken base and tomato paste; mix thoroughly. Bring to boil over high heat; turn down to low and simmer for 30 minutes.
In separate large stockpot, heat 1 cup olive oil; add diced onion celery and bell pepper. Sauté until soft and translucent.
Add roux to roasted tomato and onion mixture. Blend all with mixer until smooth. Strain blended mixture into sautéed onions, celery and peppers using china cap.
Add Cajun seasoning, cayenne and black pepper, Worcestershire sauce and canned diced tomatoes; blend all together and let simmer for 20-25 minutes on low heat.
Prepare Andouille sausage; while semi-frozen, trim ends and slice 1/8″ on the bias.
Add okra, Andouille slices to the mixture.
When ready to serve, add peeled and deveined cooked shrimp, as well as poached chicken breast.
Flying Fish is located in downtown Memphis at 105 South 2nd Street. Stop in, give them a call at (901) 522-8CAT, or visit them online at here.