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

1072 N. Milwaukee Avenue
(773) 772-4322


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:


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


Oyster Jambalaya

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

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.