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!!Β
Jambalaya Risotto Cakes with Roasted Garlic Cream Sauce:
Risotto Cakes
β’ 4 Cups-Chicken Stock
β’ 1 Cup-White Wine
β’ 1 Tablespoon-Unsalted Butter
β’ 1 Tablespoon-Olive Oil
β’ 5 Each-Green Onions-sliced thin, green tops and whites separated
β’ 2 Tablespoons-Celery-fine dice
β’ 2 Tablespoons-Green Bell Pepper
β’ 2 Cloves-Garlic-chopped
β’ Β½ Pound-Andouille Sausage-fresh-remove from casing, smoked-small dice
β’ Β½ Pound-Aborio Rice
β’ 2 Tablespoons-Tomato Paste
β’ To Taste-Kosher Salt/Black Pepper
β’ 3 Cups-Panko Bread Crumbs
Sauce
β’ 2 Tablespoons-Unsalted Butter
β’ 5 Each- Green Onion Whites-fine chopped
β’ 1 Head-Garlic-roasted until soft, squeeze out of skins
β’ ΒΌ Cup-White Wine
β’ To Taste-Kosher Salt/Black Pepper
β’ 2 Cups-Heavy Whipping Cream
Directions
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 sautΓ© 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 4β round and 1 Β½β to 2β thick.
19. Coat each risotto cake with bread crumbs and set aside.
20. Heat a large sautΓ© 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.
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