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Recipes

Breakfast Jambalaya

Serves4
IngredientsPork, Rice
Day PartBreakfast
Menu PartEntree
Cuisine TypeAmerican

Johan Engman
Breakfast Republic
San Diego

Jambalaya has roots in New Orleans, where Spanish settlers used indigenous ingredients to create a new-world version of paella. At multi-unit concept Breakfast Republic owner Johan Engman borrows from several cuisines to come up with unique menu items. Here, jambalaya gets a breakfast twist with the addition of eggs to the original rice, seafood and andouille sausage dish. Housemade jambalaya sauce ties the ingredients together.

Ingredients

Jambalaya sauce:
12 oz. fire-roasted tomatoes
2 tbsp. Old Bay seasoning
1 tbsp. salt
1 tsp. cayenne pepper
1 tsp. minced fresh thyme
1 tsp. minced fresh oregano
3 garlic cloves, sliced

Red rice:
2 tbsp. vegetable oil
1 cup rice
½ cup tomato sauce
1 bay leaf
1 tsp. minced fresh thyme
2 garlic cloves, minced
½ onion
2 cups vegetable stock

Breakfast jambalaya:
8 oz. andouille or Portuguese sausage
12 shrimp
4 oz. red bell pepper, sliced
3 cups red rice
8 oz. jambalaya sauce
12 sunnyside-up eggs
8 oz. green onions, sliced

Steps

1. Prepare jambalaya sauce: In large saucepan, combine tomatoes, Old Bay, salt, cayenne, thyme, oregano and garlic; bring to a boil. Remove from heat and let cool. Pour mixture into blender and puree until smooth. Cool until ready to use.
2. Prepare red rice: In medium saucepan, heat oil. Add rice; saute until rice is golden. Add stock; bring to a boil. Cover; reduce heat to low. Cook, covered, for 20 minutes. Remove from heat; let stand, covered for 10 minutes.
3. In large skillet over medium heat, saute sausage until lightly browned. Add shrimp and peppers; saute until shrimp is cooked through and peppers are tender-crisp. Add 3 cups rice and 8 ounces jambalaya sauce; stir to combine ingredients.
4. To serve, spoon into bowls; garnish with green onions and top each bowl with three eggs.

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