Lunchbreak: Smoked Andouille Jambalaya with Corn Bread & Details on Sunday Dinner with I Am a Gentleman and Mariano’s

Midday News

Chef Dominique Leach, Lexington Betty


2nd Annual Sunday Dinner with I Am a Gentleman and Mariano’s

Edgewater Neighborhood – Corner of Broadway Street and Catalpa Avenue

October 3, 2021


And more on Lexington Betty locations:

-6954 W. North Ave.

-756 E. 111th St.

-1811 W. Harrison St.


Smoked Andouille Jambalaya with Corn Bread 

2 tablespoons vegetable oil

1 pound Lexington Betty smoked andouille 

1/2 cup sliced celery

1 small onion, chopped

1 small red or green bell pepper, chopped

1 clove garlic, minced

1 3/4 cups chicken stock/broth

1 cup diced fresh or canned tomatoes

1 bay leaf

1/4 teaspoon dried oregano leaves

1/4 teaspoon dried thyme leaves

1/8 teaspoon ground allspice

3/4 cup uncooked rice


Heat oil in a large heavy saucepan or Dutch oven over medium-high heat. Add sausage, celery, onion, bell pepper, and garlic. Cook 5 minutes or until vegetables are tender, stirring frequently.

Stir in broth, tomatoes, bay leaf, Louisiana Hot Sauce, oregano, thyme, and allspice. Bring to a boil, reduce heat, and simmer uncovered for 10 minutes, stirring occasionally. Stir in rice, cover and simmer 15-20 minutes or until rice is tender. Let the rice sit covered for 10 minutes. Remove bay leaf and serve.

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