• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • 630.790.8500
  • Directions + Hours
  •  

Marcel's Culinary Experience

Cooking Classes, Fine Cookware, Professional Cooking Tools, Tableware, Specialty Food

Newsletter

Facebook Icon Twitter Icon Instagram Icon Pinterest Icon YouTube Icon

    Write a review: Yelp Icon

  • Home
  • Classes
    • Sign Up For a Class
    • Class Calendar
    • About Our Classes
  • Shop
    • Gift Boxes and Baskets
    • Gift Cards
    • Cookware
    • Bakeware
    • Tableware
    • Glassware
    • Cutlery
    • Beverage
    • Home Decor
    • Electrics
    • Table Linens
  • Events
    • Private Events
    • In Home Events
  • Gift Registry
  • Services
    • In-Store and Gift Services
  • Recipes + Blog
    • Marcel’s Blog
    • Chef Talk
    • Recipes
  • About Us
    • Directions + Hours
    • See Our Shop
    • Meet Our Chefs
    • Gallery
    • In the News
  • Contact Us

Rita’s Mardi Gras Jambalaya

April 29, 2013 by Geoff Bevington

Rita's Mardi Gras Jambalaya
2013-05-31 08:45:18
Print
Ingredients
  1. 1 pkg (12-16oz) Andouille sausage, sliced
  2. 1 lb chicken, cooked and chopped
  3. 1 cup pickled pork or smoked pork butt, chopped
  4. 1 large onion, chopped
  5. 1 green pepper, chopped
  6. 1 cup celery, chopped
  7. 1 jalapeno pepper, finely chopped
  8. 2 cloves garlic, minced
  9. 1 Tablespoon Paul Prudhomme's Poultry magic
  10. 1 Tablespoon Cajun seasoning
  11. salt and pepper to taste
  12. 4 cups chicken or ham stock
  13. 1 bay leaf
  14. 2 cups cooked shrimp
  15. ½ cup green onion, chopped
  16. 6 cups cooked rice
  17. 2 Tablespoons fresh parsley
  18. Hot sauce as needed
Instructions
  1. Brown Andouille sausage in large dutch oven. Remove from pan. Place vegetables in pan and sauté until softened, add a little oil if needed. Add garlic and spices. Cook for additional minute.
  2. Pour in chicken stock and bay leaf, stock should cover ingredients in pan. Simmer until it becomes thick, about 45 minutes. Add shrimp and cooked rice. Stir in parsley and serve.
By Rita Cevaal
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Filed Under: Meat Main Dishes, Recipes

sidebar

RECIPES + BLOG

  • MARCEL’S BLOG
  • RECIPES
  • CHEF TALK

Newsletter Signup Button

Marcel’s Blog

A New Chapter for the Marcel’s Family

Happy Retirement to Chef Paul

Scone-o-licious by Teri Hiben

Marcel’s Recipes

Chicken Pasta Salad with Grapes

Spinach Artichoke Dip Pizza

Double Chocolate Scones

Chef Talk

‘Tis the season to be a locavore by Chef Kiley Fields

Me Oh My, I Love Hand Pies by Kelly Sears

One Recipe, Four Ways by Brandy Fernow

Archives

Copyright © 2023 · Marcel's Culinary Experience