Donald Link’s Skillet Jambalaya
Updated: Jan 4
Donald Link has built his empire of 7 restaurants in the past 10 years. This Louisiana native is admirably filling the role of local boy gone good. This week, I will share two of his recipes.
1/2 pound Andouille, diced
1 cup (41-50 count) fresh Louisiana Shrimp, chopped
1 cup 1/2-inch diced Chicken Breast
3 Garlic Cloves, chopped
1/2 Onion, chopped
1/2 cup Green Onions, chopped
1 Jalapeño, chopped (optional)
1 1/2 teaspoons Salt
1/2 teaspoon freshly ground Black Pepper
1 teaspoon Cayenne Pepper
1/4 teaspoon dried Thyme
2 cups canned, diced Tomatoes
4 cups cooked Rice
Sauté andouille, chicken and shrimp in a 12-inch skillet, preferably cast iron, set over medium-high heat. Add garlic, onions, one jalapeño and seasonings, cook until all the meat is done. Add tomatoes, thinning with liquid as needed, to form sauce. Add the rice and cook until heated through.
Good Cooking, Good Eating and Good Living!!!