Firecracker Jambalaya Street Fries

Allergens

Shrimp, Soy (in cajun seasoning)

Ingredients

• 4 large russet potatoes, sliced into 1/2 inch thick rounds
• Canola oil for frying
• 1 pound Andouille sausage, diced
• 1 pound shrimp, peeled and deveined
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 cup celery, chopped
• 2 cloves garlic, minced
• 2 cups cooked rice
• 1/4 cup cajun seasoning
• 2 tablespoons tomato paste
• 1 cup chicken broth
• 1 teaspoon hot sauce

Instructions

1. Heat oil in a large pot to 350°F for frying potatoes. Fry potato rounds until golden brown and crispy, then drain on paper towels. Season with salt while still warm.
2. In a large skillet, cook sausage over medium high heat until browned. Add shrimp and cook until pink. Remove from pan and set aside.
3. In the same skillet, add onion, bell pepper, celery, and garlic. Sauté until softened, about 5 minutes. Stir in cajun seasoning, tomato paste, chicken broth, and hot sauce. Bring to a boil and simmer for 5 minutes.
4. Combine cooked rice, sausage, shrimp, and vegetables in the skillet. Cook until heated through.
5. To serve, spoon jambalaya mixture onto a crispy fried potato round and enjoy!

Chef’s Insight

Don't be afraid to adjust the spiciness of this dish to your preference. Add more hot sauce or cajun seasoning for a fiery kick!

Notes

Make sure to use a thermometer to check the oil temperature for frying potatoes. This will ensure even cooking and prevent burning.