The Quarter Bistro & Tavern
Ann Arbor, Michigan










Shrimp, Chicken, and Andouille Jambalaya with Creole Sauce
Serves Four

32 Whole Shrimp, 31/36 pound peeled and deveined
2   4 Oz. Andouille Sausage, split in half and cut into 1/2” pieces
4   4 Oz. Chicken Breasts, cut into 1 ½” pieces
2 Tsp. Cajun Seasoning
1 Tbsp. Extra Virgin Olive Oil
1 Qt. Creole Sauce
1 Qt. Parboiled Rice, cooked
Scallions, chopped for garnish

Place chicken pieces in a large pot or pan and sauté in olive oil over medium heat until light brown and almost done. Add shrimp and keep stirring, adjusting the temperature so as to not scorch. Add the andouille sausage and cook for 1 minute. Remove as much of the oil from the pan as you can and then add the Cajun seasonings. Stir for a few minutes to bring the flavors forward. Add the creole sauce and bring to a boil. Mix well and simmer on low heat for 1-2 minutes. Add hot cooked rice, mix well and let simmer for a few more minutes.

Serve hot and garnish with chopped scallions.

*Some people prefer jambalaya more wet/dry. Add more creole sauce or rice to your preference.

Creole Sauce
Yields 2 Quarts

1 Tbsp. Olive Oil
2 ½ Cups Onion, diced
¾ Cup Celery, diced
1 ¼ Cups Green Bell Pepper, diced
½ Cup Red Bell Pepper, diced
1 Tbsp. Garlic, minced
4 Oz. Green Chiles, diced from can
1 ¼ Tbsp. Worcestershire Sauce
2 ¼ Tbsp. Cajun Chef Red Hot Sauce
1 Tsp. Ground Cumin
1 Tsp. Basil
½ Tsp. Oregano
½ Tsp. Thyme
¼ Whole Bay Leaf
2 ½ Cups Water
4 Fluid Oz. Tomato Paste
1 Qt. Tomatoes, diced in puree
½ Oz. Cornstarch, dissolved in water

Sauté vegetables in olive oil for a few minutes until soft. Add the rest of the ingredients and bring to a boil. Lower the heat and simmer for 10 minutes.

Season to taste and then thicken with cornstarch. Mix well and simmer for 5 minutes.