Jambalaya
Chef Steven Lusby 82 Queen Restaurant, Charleston SC

2 cups Carolina Gold® Rice
4 cups water
1 red bell pepper, diced small
2 onions, diced small
3 ribs celery, diced small
¾ # butter – ½ # for Cajun butter, soften
¼ cup ground sausage
½ cup Tasso Ham, julienne
2 tablespoons Paul Prudhomme®’s Cajun Spice
3 tablespoons tomato paste
1 teaspoon Tabasco®
2 diced tomato, skin removed
1 tablespoon Old Bay® seasoning
1# shrimp, peeled & deveined
½ # crawfish

Method of Preparation:
To make the rice, bring water, tomato paste, Tabasco®, ¼ # butter and
group sausage to a boil. Add rice and return to a boil. Then cover and
remove from heat.

In a large sauté pan, add tasso ham, diced vegetable and ½ # butter and
sauté until vegetables are translucent. Add shrimp, crawfish and rice and
cook until hot.

Tip: To remove tomato skin-use a peeler.