If you haven’t signed up for our quarterly newsletter (customer or not), there’s a good chance you’re missing out on some seriously delicious information. This month in Kevin’s Korner we uncover the Chef Sandri’s garden fresh Jambalaya:

Makes 8 servings
1 1/2 lbs crawfish tails
10 oz andouille sausage
1 lb chicken, diced
3 T recipe, Creole seasoning (recipe below)
4 T olive oil
3/4 cup chopped onion
1/2 cup chopped bell pepper
1/2 cup chopped celery
1/2 cup corn
6 T chopped garlic
1/4 cup parsley
1 1/2 cups chopped tomatoes
6 bay leaves
1 T Worcestershire sauce
1 T Green Pepper Sauce
2 1/4 cups brown rice
4 1/2 cups chicken stock (9 if rice wasn’t soaked)

Creole Seasoning
Makes 2/3 cup
2 1/2 T paprika
2 tsp salt
2 T garlic powder
1 T black pepper
1 T onion powder
2 tsp cayenne pepper
1 T dried oregano
1 T dried thyme

Season proteins with the Creole seasoning. Set aside. Saute the celery onion and bell peppers in oil for 3 minutes, add garlic and saute another 2 minutes. Add tomato, corn, bay leaves, and hot sauces. Add rice, then slowly add stock, and simmer 15 minutes. Add proteins and cook until done, another 10-15 minutes.

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