Creole Steak and Chicken Jambalaya (for 1)
Jay’s Creole Steak and Chicken Jambalaya starts with the preparation of a classic Creole sauce (made with crushed tomatoes, celery, onion, bell peppers, garlic, parsley, thyme, paprika, and a trio of cayenne, black and white pepper) which simmers and sizzles. We blend in diced chicken, let it cook some more, layer our Cajun spice-rubbed grilled steak over the top and serve over a bed of jasmine rice and red beans. Serves one.
*To make it a true jambalaya, reheat and stir the Creole chicken mixture, steak and rice all together in a skillet, then re-plate.
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