Grand Lux Cafe

Ingredients

2 oz. Olive Oil

1 lb. Boneless/Skinless Chicken Breasts, cut into 1" pieces
1 Tbl. Cajun Spice Blend
1 Tbl. All-Purpose Flour*

6 oz. Red, Yellow, Green Peppers, cut into thin strips
6 oz. Red Onions, cut into thin strips

1/2 lb. Large Shrimp (shells, tails, and veins removed)
1 tsp. Cajun Spice Blend
1 tsp. All-Purpose Flour

2 oz. Tasso, minced

1 Tbl. Blanched Garlic, minced
1/2 tsp. Kosher Salt
1/4 tsp Ground Black Pepper

1-1/2 Cups Chicken Broth
1 tsp. Cajun Spice Blend
1 Tbl. Butter, unsalted

White Rice, steamed
Chopped Parsley

Instructions

1. Heat the olive oil in a large sauté pan.  Place the chicken into a clean mixing bowl.  Sprinkle the Cajun Spice Blend and all-purpose flour over the chicken and into the bowl.  Gently toss the chicken until each piece is evenly coated with the spices and flour
2. Add the chicken into the sauté pan and cook until it is about half done.
3. While the chicken is cooking, place the shrimp into a clean mixing bowl.  Sprinkle the Cajun Spice Blend and all-purpose flour over the shrimp and into the bowl.  Gently toss the shrimp until each piece is evenly coated with the spices and flour.
4. Add the peppers, onions, and shrimp into the pan.  Cook until the shrimp are about half done.  Add the garlic into the pan.  Season all of the ingredients with kosher salt, and ground black pepper.
5. Add the chicken broth into the sauté pan.  Season with a little more Cajun Spice Blend.  Gently stir the ingredients together.  Continue to cook until the chicken and shrimp are done, and the vegetables are tender.  Swirl in a little butter just before serving.
6. Place the steamed rice into serving bowls.  Spoon the jambalaya into the bowl (around the rice).  Garnish with a sprinkle of freshly chopped parsley. 

Serves: 2

*  Various recipes are available in regional cookbooks.  Prepared spice blends are also sold in major supermarkets and specialty food stores

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