“Cajun cooking plays such an important role in Southern cuisine. What makes this dish unexpected is its combination of Cajun and Italian ingredients.”
-Nathan Diener, Parkway Pourhouse
Jamba Sotto Recipe
- 1/4 cup onions, chopped
- 1/4 cup celery, chopped
- 1/4 cup green bell pepper, chopped
- 1/2 cup andouille sausage, sliced into moons
- 1/4 cup Chef Paul Prudhomme's blackened redfish magic seasoning
- 2 Tbsp. roasted garlic
- 2 cups Arborio rice
- 1 qt. chicken stock
- 12 shrimp
- 1/2 cup chicken thighs, cooked and chopped
- 1/2 Tbsp. apple cider vinegar
In a 4-quart stockpot, cook onions, celery, green bell pepper, and sausage over medium-high heat until the veggies are soft.
Add in redfish seasoning Fand roasted garlic and stir to combine.
Cook for a few additional minutes until the garlic becomes fragrant and then add the rice.
Stir mixture until well combined and add enough chicken stock to cover all of the ingredients.
Lower heat until the dish is simmering, being mindful to add more stock in small quantities as the rice absorbs all of the liquid.
It should take approximately 20 minutes for the rice to become fully cooked, and there should be no liquid