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Midday Fix: Oyster jambalaya, prepared by Frontier chef Brian Jupiter and details about the 6th Annual Shuck Off

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Chef Brian Jupiter

Frontier
1072 N. Milwaukee Avenue
Chicago
(773) 772-4322

www.thefrontierchicago.com

Event:
6th Annual Shuck Off
Sunday, August 28
3:00 p.m. - 6:00 p.m.

$25 for pre-shuck Shrimp Boil (12:00 p.m. - 3:00 p.m.) and free for Shuck-Off (3:00 p.m.- 6:00 p.m.)

For tickets:

thefrontierchicago.com/events-tickets/

Elliott Bambrough of Chicago's Best will host and will also help judge the event.

 

Oyster Jambalaya

Ingredients:
3 cups shucked oyster
2 pounds sliced smoked sausage
1/4 cup of butter
2 cups chopped onions
2 cups chopped celery
1 cup chopped bell pepper
1/2 cup diced garlic
8 cups selfish stock
1 cup sliced green onions
1/2 cup chopped parsley
salt and cayenne pepper
Louisiana gold pepper sauce
5 cups rice
1 Tbs kosher salt
1 Tbs Cajun spice
1 cup tomato paste

Directions:
Saute the vegetables with butter and tomato paste until vegetables are soft. Add rice and all other ingredients (except oysters). Cover and bake at 350 for about 15-20 minutes. Remove from oven, add oysters. Put it back in the oven for another 10-15 minutes, until the rice is tender.