CREAMY QUESO JAMBALAYA

CREAMY QUESO JAMBALAYA
CREAMY QUESO JAMBALAYA

Yield Portion Size

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

Directions

  1. Step 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. Step 2

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

  3. Step 3

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

  4. Step 4

    Add chicken broth slowly, stirring until combined.

  5. Step 5

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

  6. Step 6

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

  7. Step 7

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

  8. Step 8

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

  9. Step 9

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