Chef Brandon LeBlanc of Coyote Blues in Lafayette

Southwest Jambalaya

Southwest Jambalaya

• 3 lbs Pork Cushion (cubed)
• 1 lb Jalapeņo Sausage (sliced)
• 8 oz can of Black Beans (rinsed)
• 8 oz can Roasted Corn
• 4 oz Roasted Red Bell Pepper (diced)
• 4 oz Roasted Green Bell Pepper (diced)
• 8 oz Roasted Onions (diced)
• 4 oz Diced Tomatoes
• 2 Avocados (sliced)
• 1 Bunch Cilantro/Parsley (chopped)
• 1# Unsalted Butter
• 8 oz Artificial Butter
• 4 Tbls Creole Seasoning
• 8 cups Cooked Rice