Culinary Cooking and Concepts
Chef John Findley, Executive Chef, University Club of MSU
Featured Food: Stew Yield: Serves 4


  • 2 oz. vegetable oil
  • 1 cup diced celery
  • ¾ cup diced onion
  • ½ cup diced green pepper
  • 6 oz. diced andouille sausage
  • ½ cup diced Tasso or smoked ham
  • ½ cup diced chicken breast or thigh
  • 1 clove garlic minced
  • 2 cans diced tomatoes
  • ½ cup tomato sauce
  • 1 cup seafood stock
  • 16 medium size shrimp
  • 8 oysters
  • 8 scallops or other fish
  • 4 cups cooked rice (keep warm)
  • 1 bay leaf
  • 1 teaspoon salt
  • 1 teaspoon cayenne pepper
  • ½ teaspoon white pepper
  • ½ teaspoon black pepper
  • 1 teaspoon oregano
  • ½ teaspoon thyme
  • ½ cup diced green onions


Using a large pot over medium high heat, add 1 oz. of the vegetable oil, celery, onion and green pepper and cook for a few minutes stirring often. Add the andouille and cook for a few minutes. Add the ham and cook for a couple minutes. Add the chicken a cook for a couple minutes. Add the garlic and cook for 1 minute. 

Now add the spices, more for spicier or less for milder. Add the diced tomatoes, sauce, and stock. Let simmer on low for at least 15-25 minutes, stirring occasionally. 

Using a large size sauté pan over medium high heat, add 1 oz. of the vegetable oil. Add the shrimp, scallops, and oysters and cook for a few minutes. Pour the sauce over the seafood and let simmer for a few minutes. Divide the rice onto four plates and then spoon the jambalaya over the rice and sprinkle the green onions on top and serve.

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