Recently the Indiana Soybean Alliance and Indiana Corn Marketing Council in partnership with the Indianapolis Colts hosted the Colts Best Recipe of the Year Contest. This recipe was the runner-up in the contest! A cookbook was created featuring the finalists recipes including this Jambalaya. You can download your copy at Colts.com/BestRecipe.
Big Daddy's Jambalaya
submitted by Gene Cottingham.
2 medium green bell peppers, seeded and diced 1 yellow onion, diced 4 celery ribs, diced 3 Tbs vegetable oil Kosher salt, divided 1/2 tsp fresh ground black pepper 1 stick unsalted butter 1 cup all-purpose flour 1 beer can, stout or porter 4 medium garlic cloves, minced 3 cans tomato paste 1 28 oz can peeled whole tomatoes 3 Tbs Old Bay or Creole seasoning 1/4 tsp cayenne 1/4 tsp smoked paprika 3 bay leaves 2 quarts of chicken broth, low sodium 1 lb boneless, skinless chicken thighs, coarsely chopped 1 lb cajun or creole sausage, sliced into 1/2” rounds 1 lb of firm, mixed seafood 2 cups long grain rice, cooked French baguette or similar Tabasco to taste 6 scallions, white and light green parts only, sliced 1.
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