Jambalya
• 2 cups enriched white rice
• 1 tablespoon extra-virgin olive oil,
• 1 tablespoon butter
• 1 pound boneless, skinless t chicken
• 3/4 pound andouille, diced
• 1 medium onion, chopped
• 2 ribs celery, chopped
• 1 green bell pepper, chopped
• 1 bay leaf
• drops hot sauce
• 2 to 3 tablespoon flour
• 1 can diced tomatoes
• 1can chicken broth
• 1 teaspoon) cumin
• 1 rounded teaspoon chili powder
• 1 teaspoon Worcestershire sauce
• 1 pound medium shrimp, raw, deveined and peeled (ask for easy peel at fish counter)
• Coarse salt and black pepper
• Chopped scallions, for garnish
• Fresh thyme, chopped for garnish
Directions
Cook rice to package directions.
Place a large, deep skillet over medium high heat. Add oil and butter to the pan. Cube chicken and place in hot oil and butter. Brown chicken 3 minutes, add sausage, and cook 2 minutes more. Add onion, celery, pepper, bay, and cayenne.
Saute vegetables 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more. Stir in tomatoes and broth and season with cumin, chili, and Worcestershire. Bring liquids to a boil and add shrimp.
Simmer shrimp 5 minutes until pink and firm. Ladle jambalaya into bowl and serve with rice & corn bread


Corn Bread
10-inch (25-cm) cast-iron frying pan
2 cups corn
1 cup all-purpose flour
1 cup yellow cornmeal
2 tsp baking powder
1/2 tsp baking soda
3 Tbsp granulated sugar
dash o salt
2 large eggs, beaten
1/2 cup milk
1/2 cup beer
2 Tbsp butter
1 can diced Jalapeno
2 Tbsp vegetable oil
2 Tbsp butter 30 mL
Sauce
1/4 cup butter
1/4. cup maine maple
1/4 cup neer

• In a bowl, whisk together flour, cornmeal, baking powder, baking soda, sugar, and salt. Set aside.
• In a small bowl, stir together eggs, milk, beer, jalapenos, and oil. Add egg mixture all at once to flour mixture, stirring just until moistened. Add corn
• In cast-iron pan melt butter. Remove pan and swirl butter, coating entire inside of pan.
• Pour in batter.
• Place pan in oven.350 bake for 20 to 30 minutes, or until a toothpick inserted into the centre comes out clean. let cool in pan for 10 minutes. Unmould cornbread from pan. Brush all over with Sauce Yum

Battle of the Bands
Saturday, May 26th
Husson University
773-5055
$50/person

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