Here are two of the best-sellers from Soul restaurant in Chestnut Hill. Both are served with lots of rice.
JAMBALAYA
1 cup raw shrimp, cleaned and deveined
8 ounces andouille sausage
4 de-boned chicken thighs
2 tablespoons olive oil
1/2 cup chopped onion
1/2 cup green and red
pepper, diced
2 cloves garlic, minced
1/4 cup chopped celery
2 cups canned tomatoes chopped, drain and
reserve liquid
1 cup rice, uncooked
3 bay leaves
1 cup water (add tomato
liquid to this)
Salt, cayenne pepper
Saute onion, pepper, celery and garlic in olive oil. Add shrimp and sausage and fry about 5 minutes. Add chicken. Stir in tomatoes, cook 30 minutes. Add bay leaves, seasoning and liquid, continue cooking until chicken is done.
Cook rice according to package directions. Serve jambalaya over rice. Serves 1.
FISH CREOLE
Tilapia filet (1 or 2
depending, upon size)
Creole seasoning blend
Olive oil
3/4 cup cooked rice
2 tablespoons cooked black beans
1 1/2 tablespoons fresh
tomato salsa
Season tilapia with creole seasonings, then pan sear in olive oil until opaque, about 5-7 minutes, on medium heat. Warm beans in pan or microwave. Place cooked rice in the center of a plate. Place tilapia on rice. Top with beans and tomato salsa. Serves 1.
