Premier Series Artisan Recipe June 2013

Susie Selby owner of Selby Wines is connected to New Orleans both professionally and personally.  It was no wonder she provided us with a New Orleans style recipe to pair with this month's featured wines.  Enjoy! Truffled Shrimp and Jambalaya

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Truffled Shrimp and Jambalaya

Ingredients:
• 4 oz. smoked sausage, sliced 1/4-inch thick
• 1 cup onions, diced 1/2”
• 1/2 cup celery, diced 1/2”
• 1/2 cup bell pepper, diced 1/2”
• 1 tsp fresh chopped garlic
• 4 oz. Baby Bella mushrooms, quartered
• 14-1/2 oz. can fire roasted/diced tomatoes
• 1 Tbsp lobster base
• 1/2 tsp dried basil leaves
• 1 1/2 tsp light brown sugar
• 1 tsp black pepper
• 1 Tbsp truffle paste
• 1 pint water
• 4 cups cooked rice
• 1 tsp Creole seasoning
• 4 oz. seared chicken, cut into strips
• 6 oz. cooked shrimp
• 4 oz. cooked lobster meat, cut into chunks
• 1 Tbsp chopped Italian parsley, for garnish
• 1 Tbsp chopped green onions, for garnish

Directions:
Sauté sausage to render fat. About 3 minutes. Add diced onions, celery, bell peppers, chopped garlic, and mushrooms. Sweat down about 5 minutes.

Add canned tomatoes, lobster base, basil, brown sugar, black pepper, and truffle paste. Allow to simmer for 10 minutes.

Add water. Bring back to simmer. Add cooked rice, simmer 5 minutes. Add Creole seasoning, chicken, shrimp, and lobster meat. Simmer 10 minutes.

Add parsley and green onions, stir in, and serve.

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May 2013

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May 2012