Recipe: Shrimp & Crab Jambalaya

Chef Ira with Local and Company Food+Drink in Foley is making a delicious seafood jambalaya with Gulf Shrimp, crab, and Andouille sausage in a well-seasoned rice mixture.

INGREDIENTS:

• 8 oz whole butter
• 1 lb. Andouille sausage large dice
• 3 Tablespoons chopped garlic
• 2 cups green bell peppers large dice third pan
• 2 cups celery large dice
• 2 cups yellow onion large dice
• 3 Tablespoons jambalaya spice mix
• 1 Tablespoon fresh chopped oregano
• 1 teaspoon ground chili flakes
• 3 cups Uncle Bens converted white rice
• 5 cups chicken broth
• 1 ½ lbs. Gulf shrimp 16/20
• 1 cup parsley chopped
• 4 each concasse tomatoes large dice third pan
• ½ cup scallions thinly sliced
• 2 each julienne roasted red bell peppers
• ½ lb. crab meat
• 10 each fried okra

STEPS:

Sauté the andouille sausage over medium heat until lightly browned. Then add the chopped garlic and sauté until fragrant. Then add the green bell peppers, celery and yellow onion over med/high. Sweat the vegetables for about 5 minutes.

Then add the next 4 ingredients and mix well.

Add 2 cups of chicken broth and stir. Continue adding the chicken broth through the cooking process until the rice becomes tender, adding about 1 cup of chicken broth at a time. Approximately halfway through the cooking process add the shrimp. When your rice is tender, and your shrimp is cooked all the way through add the chopped parsley add tomatoes and mix in well. Garnish the dish with the scallions roasted red bell peppers okra and crab meat.

ABOUT:

• Local and Company Food+Drink
• 812 N McKenzie St, Foley, AL 36535
• Sunday - Closed
• Monday - Thursday 11:00 - 9:00
• Friday & Saturday. 11:00 - 10:00
• www.localandcompanyrestaurant.com
• www.facebook.com/localandcompany

Local and Company Food+Drink was created to give a top-quality restaurant to a local community in Baldwin County, where the attention to upscale dining had primarily been placed in the tourist areas.

In the spring of 2019, after nearly two years of searching, Sylvia Smith and Ephraim Kadish discovered the perfect place to bring their dream to life – the Armory in Foley, Alabama. They went to work renovating the 85 year old building, which had most recently been used as an antique mall.

Today this full-service downtown Foley restaurant is a shining star for the community, offering locals, their family and friends, and other guests a comfortable space to enjoy creative cuisine, a world-class wine list, and friendly bar with top-shelf spirits.

Local and Company Food+Drink has gained a loyal following for exceptional Food & Wine Pairing Dinners, hosted every 3rd Wednesday of the month, January through November.

The dining experience features five small plates of seasonally inspired cuisine, created by Executive Chef Ira Gallon, expertly paired with carefully selected award-winning wines. These food and wine pairing dinners give guests a chance to indulge in the best the restaurant has to offer.

Local and Company has private and semi-private dining areas and this event is limited to a maximum of 70 guests in the private dining room. Reservations are required.

Local and Company Food+Drink owns Belvedere Farm, where fruit, produce and herbs are grown for the restaurant. The farm is also a Wedding and Event Venue with bookings available beginning in the spring of 2025.

ABOUT THE CHEF:

Executive Chef, Ira Gallon

Born and raised in Queens, New York, Chef Gallon began his culinary career in Manhattan directly out of high school. After a few years in the city, he decided to leave New York to explore other parts of the country, hone his trade skills, and participate in new culinary experiences.

As a young Chef his travels took him to larger cities, including Miami, Las Vegas, and San Francisco, as well as more remote areas such as Front Royal, VA, and Yulee, FL. He has gained valuable experience by living and working in nine states during his culinary career and has served alongside renowned Chefs such as Norman Van Aken, Bradley Ogden, Patrick O’Connell, and Charlie Palmer.

Throughout his journey Ira has established himself as a well-rounded and well-respected Chef amongst his peers. He has great range as a culinarian and his creativity leaves nothing to be desired.

Ira has all the qualities of a great Chef, from his keen understanding of what our guests crave to developing menus for wine pairing dinners, as well as seasonal menu changes. His creativity and dedication are second to none. Local and Company and our guests are very fortunate to have such a talent in this area.