WINE AND CUISINE PICK OF THE WEEK: JAMBALAYA AND CHARDONNAY

Posted on November 6, 2008
Filed Under The Brick Vine, Food and Wine |

Pressure Cooker Jambalaya Prep: 20 min, Cook: 25 min.

1 Tbs. vegetable oil
10 ounces boneless, skinless chicken breasts, cut into 3/4 inch strips
1/2 lb. andouille sausage, or other spicy sausage, sliced
6 ounces shrimp, peeled and deveined
2 tsp. Creole seasoning
1 tsp. dried thyme
1/8 tsp. cayenne
1 onion, chopped
1 green bell pepper, seeded and chopped
3 celery ribs, sliced
1 cup long grain white rice
1 lb. crushed tomatoes, undrained
1 cup chicken stock
3 Tbs. fresh parsley, minced
Heat oil in a pressure cooker over medium high heat. Add chicken, sausage and shrimp. Season with half the Creole seasoning, half the thyme and half the cayenne. Cook 3-4 minutes uncovered, stirring frequently, until chicken is cooked throughout. Remove chicken, sausage and shrimp with a slotted spoon and set aside. Add onion, bell pepper, celery and remaining Creole seasoning, thyme and cayenne. Cook 4-5 minutes, stirring frequently until vegetables soften. Add rice, tomatoes with their juice and stock. Secure cover and bring to high pressure. Reduce heat and cook 8 minutes at stabilized pressure. Release pressure stir in chicken, sausage, shrimp and parsley. Cover tightly and let stand 5 minutes. Season with salt and cayenne to taste.

Chardonnay

Chardonnay shows enough bright, sweet fruit not to be overwhelmed by the spicy jambalaya. It offered the added advantage of being a refreshing contrast to all the heat in the dish.