Cooking with Chef Kelly Viall

To end Women’s History Month, the Intercultural Diversity Center hosted a virtual cooking demonstration featuring Birmingham chef Kelly Viall. Chef Kelly prepared Jambalaya and discussed the importance of female chefs’ roles in the industry and the history of the Jambalaya dish.

View the video of the demonstration.

Jambalaya Recipe

Ingredients

½ cup diced celery
½ cup diced onion
½ cup diced red, yellow or orange bell pepper (not green)
1 cup rice
2 cups chicken stock
2 tablespoons Cajun seasoning (one without salt as first ingredient)
½ cup diced andouille sausage
½ cup diced chicken thighs or breasts
¼ cup vegetable oil

Directions

In a large, heavy bottomed pot that has a tight fitting lid heat your vegetable oil on medium high heat. Add the chicken and the andouille sausage and saute until they have color. Add the vegetables to the meats and saute for three minutes. Add the rice and the Cajun seasoning and stir to incorporate. Turn the heat to high and add the chicken stock to the pot. Bring to a boil, stir, then turn the heat down to low and put the lid on the pot. Set a 12-minute timer and stir again when the timer goes off. Set another 12-minute timer. When the liquid is absorbed by the rice, the jambalaya is done. Serve while warm.