Z Tejas Grill Queen K's Jambalaya

Source: Chef Matthew Janiec, Z Tejas Grill, Tempe, Arizona

1 ounce butter
1 ounce chicken breast, grilled
4 ounces andouille sausage, sliced
5 shrimp, peeled and deveined
4 ounces cooked white rice
1 tablespoon green onions
2 ounces margarine
8 ounces white onion, diced
6 ounces green bell pepper, diced
1 tablespoon garlic, chopped
3 cups salsa-style canned tomatoes
2 cups water
2 tablespoons chicken base
2 teaspoons Tabasco sauce
2 teaspoons Worcestershire sauce
1 tablespoon cornstarch
Salt and pepper to taste

Melt margarine in a stockpot. Add white onion, bell pepper and garlic; sauté 10 minutes. Add tomatoes; bring to a simmer.

Combine cornstarch with water; stir to combine, then add to the tomato mixture. Add salt and pepper; stir to combine. Simmer 10 minutes. Remove pan from heat.

Heat butter in a sauté pan. Add shrimp, sausage and chicken. When shrimp are nearly done, add rice and 8 ounces tomato mixture; stir to combine. When the mixture has heated through, place mixture in a bowl. Garnish with green onions.