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Lunchbreak: Creole jambalaya from Maple Tree Inn

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Erich Wennberg

Maple Tree Inn
13301 S. Old Western Avenue
Blue Island
(708) 388-3461

Creole Jambalaya

2 Tbs vegetable oil
3 cups yellow onions, 1/2" dice
2 cups bell peppers - 1/2" dice - green and red bell pepper mix
2 Tbs garlic, minced
2/3 cup beer - we use Three Floyd’s Zombie Dust, can substitute with a good craft IPA/APA
3 ½ cups Diced Tomatoes w/ the juice
1 1/2 cups tomato puree
1/4 cup cilantro, chopped
1 sprig fresh thyme, or 1 tsp dried thyme
2 tsp ground cumin
1/4 tsp ground cloves
1/4 tsp ground allspice
1/2 tsp ground bay leaf
1/2 tsp ground cayenne pepper
3/4 tsp ground black pepper
1 qt. vegetable stock (can substitute chicken stock)
2 cups rice - parboiled is the quickest - brown rice can be substituted
1 lb. andouille sausage
1/2 lb. Louisiana Gulf white shrimp
1/2 lb. chicken - either baked or roasted, white and dark meat, pulled or chopped

Prepare all mise en place (individual ingredients portioned out) ahead of time as this will make preparation much easier. Place the oil, onions, peppers and garlic in a heavy bottomed small pot. You can also use a good quality larger sauce pan.  Sweat all of this over low heat until the onions are translucent. Add all of the other ingredients except the stock, rice, andouille, shrimp and chicken to the pot. Bring to a boil, then reduce to a simmer. Cook, simmering, for 1 hour, stirring occasionally. Add the remaining ingredients except the rice and bring to a boil. Cook for 2 minutes. Stir constantly while at a boil. Add the rice, stir once or twice, cover and remove from heat. Let sit until the rice is fully cooked and has absorbed some of the sauce.  Serve immediately.

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