Through the month of June, StyleCaster’s official summer home away from the city is in Water Mill, NY, where guests can lounge by the pool or sample Chef Danielle Saunders’ epic fried chicken. Here are some snapshots from last weekend’s festivities (dare we call them “Hampstagrams”?), and below, enjoy a recipe from the Chef Danielle Saunders herself!
Chef Danielle Saunders’ Risotto Jambalaya
Ingredients:
12 medium shrimp, peeled, deveined and chopped
4 ounces chicken, diced
1 tablespoon Creole seasoning, recipe follows
2 tablespoons olive oil
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped celery
2 tablespoons chopped garlic
1/2 cup chopped tomatoes
3 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
3/4 cup risotto
3 cups chicken stock
5 ounces Andouille sausage, sliced
Salt and pepper
Directions:
In a bowl, combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan, heat oil over high heat with onion, pepper and celery, three minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring continuously. about 15 minutes. When rice is just tender, add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.
Quick Creole Seasoning:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.
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