Chef Troy Cooks Traditional Gumbo And Jambalaya On Fat Tuesday

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Chef Troy is taking on traditional gumbo and a twist on jambalaya on Fat Tuesday!! 

Jambalaya Risotto Cakes with Roasted Garlic Cream Sauce:

Risotto Cakes

• 4 Cups-Chicken Stock

• 1 Cup-White Wine

• 1 Tablespoon-Unsalted Butter

• 1 Tablespoon-Olive Oil

• 5 Each-Green Onions-sliced thin, green tops and whites separated

• 2 Tablespoons-Celery-fine dice

• 2 Tablespoons-Green Bell Pepper

• 2 Cloves-Garlic-chopped

• ½ Pound-Andouille Sausage-fresh-remove from casing, smoked-small dice

• ½ Pound-Aborio Rice

• 2 Tablespoons-Tomato Paste

• To Taste-Kosher Salt/Black Pepper

• 3 Cups-Panko Bread Crumbs


• 2 Tablespoons-Unsalted Butter

• 5 Each- Green Onion Whites-fine chopped

• 1 Head-Garlic-roasted until soft, squeeze out of skins

• ¼ Cup-White Wine

• To Taste-Kosher Salt/Black Pepper

• 2 Cups-Heavy Whipping Cream


1. Combine chicken stock/wine in a pot and bring to a low simmer, keep warm.

2. Melt butter with olive oil in a large sauté pan over medium high heat and add onions, celery, bell pepper, garlic.

3. Cook stirring frequently until onions are soften, about 5 minutes and add sausage, rice, tomato paste.

4. Cook stirring frequently for about 5 minutes, outer shell of rice should start to turn translucent.

5. Start adding the warm stock one ladle at a time, stir until most of the liquid is absorbed.

6. Continue adding a ladle at a time, only adding more stock when the rice has absorbed most of the stock.

7. Repeat this process until all but one ladle has been absorbed.

8. Remove from heat, add remaining stock, season with salt, pepper and stir to incorporate.

9. Remove risotto from pan, place on a sheet tray and place in refrigerator to cool.

10. Try to keep in a thin layer to help cool the risotto as quickly as possible.

11. For sauce melt butter in a small pot, add onion whites and cook stirring frequently until soft, about 1 minute.

12. Add roasted garlic, stir to combine, turn heat up slightly and add wine.

13. Stirring frequently cook until wine has reduced by half, add cream, salt/pepper and stir to incorporate.

14. Bring to a gentle simmer, turn heat down and cook until sauce starts to thicken.

15. Sauce is done when it coats the back of a spoon.

16. Keep warm over very low heat stirring occasionally, add more cream if sauce thickens too much.

17. Remove cooled risotto from refrigerator.

18. Shape into 8 cakes about a 4” round and 1 ½” to 2” thick.

19. Coat each risotto cake with bread crumbs and set aside.

20. Heat a large sauté pan to medium high heat and add enough canola oil to cover the bottom of pan.

21. Begin cooking cakes in batches until golden brown on both sides about 2 to 3 minutes per side.

22. Drain on a paper towel lined sheet tray.

23. To serve, place jambalaya risotto cakes on a serving platter or individual plates.

24. Top with roasted garlic cream sauce, garnish with green onion tops and serve.

Chicken Gumbo with Andouille Sausage:
• 4 Each-Chicken Things-boneless/skinless
• To Taste-Chef Troy’s Spice Mix-or kosher salt/black pepper
• ¼ Cup-Shortening-or canola oil
• ¼ Cup-All Purpose Flour
• ¼ Cup-Celery-fine dice
• ¼ Cup-Green Bell Pepper- fine dice
• ½ Cup-Onion- fine dice
• 3 Cloves- Garlic –fine chop
• ½ Pound-Smoked Andouille Sausage-cubed
• 1/4 Teaspoon-Cayenne Pepper
• 1 Teaspoon-Gumbo File
• 6 Cups-Chicken Stock
• 1 Cup-Fresh Okra-cut into ½” pieces or frozen, un-breaded
• 4 Cups-Cooked Rice
• To Taste-Hot Sauce
1. Season chicken thighs with Spice mix and set aside.
2. Warm shortening/oil in a Dutch oven or heavy bottom stock pot over medium heat.
3. Whisk in flour a little at a time until all has incorporated.
4. Continue to cook and stir roux until is a dark brown color, about 20 to 30 minutes stirring quite frequently.
5. While roux is going, warm a sauté pan over medium high heat.
6. Add just enough oil to coat the bottom of the pan.
7. Add chicken thighs and sear on both sides, about 2 minutes per side.
8. Remove and place on a plate.
9. Add celery, bell pepper, onion and garlic to roux cook 2-3 minutes stirring frequently or until vegetables are soften.
10. Add sausage, chicken and any juices from the plate, stir to combine.
11. Season with salt/black pepper/cayenne, stir to combine.
12. Add stock/okra, bring to a boil, reduce heat and simmer for 45 minutes to one hour, stirring occasionally.
13. To serve, ladle gumbo into bowls, top with a scoop of rice and a dash of hot sauce.