CREAMY QUESO JAMBALAYA
CREAMY QUESO JAMBALAYA

CREAMY QUESO JAMBALAYA

Yield
24 portions
Portion Size
1 cup
Ingredients: Measure:
Yellow onions, peeled, 1/4-inch diced
1 quart
Green bell peppers, seeded, 1/4-inch diced
1 quart
Red bell peppers, seeded, 1/4-inch diced
3 cups
Celery, 1/4-inch diced
3 cups
Vegetable oil, divided
1/2 cup
Butter
1 cup
Flour
1 cup
Chicken broth, warmed
3 quarts
Andouille sausage, grilled, sliced
2 lbs
RO*TEL QUESO (recipe at conagrafoodservice.com)
6 cups
Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1 (28 oz) can
Long-grain white rice
3 cups
Salt
2 tbsp
Black pepper
1 tbsp
Cayenne pepper
2 tsp
Large shrimp, peeled, deveined
4 lbs
Flat leaf parsley for garnish

Directions

  1. Sauté onions, green peppers, red peppers and celery in 1/4 cup oil in a large stockpot for 5 to 7 minutes or until tender.

  2. Melt butter in a small skillet; whisk in flour until smooth.

  3. Cook and stir for 3 to 5 minutes or until flour is golden brown; stir into vegetable mixture.

  4. Add chicken broth slowly, stirring until combined.

  5. Add sausage, RO*TEL QUESO, Ro*Tel® Diced Tomatoes & Green Chilies, rice, salt, pepper and cayenne pepper.

  6. Bring to a simmer; cook for 30 to 40 minutes or until rice is tender.

  7. Sauté shrimp in remaining oil in a large skillet for 2 to 3 minutes or until pink; add to jambalaya.

  8. To make ONE PORTION: Serve 1 cup jambalaya in a 10-ounce bowl.

  9. CHEF'S NOTE: If jambalaya becomes too thick, add more chicken broth.

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