"America's Hottest Culinary Couple" contestants make jambalaya

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Mark and Kelly Feuerer of Scottsdale are competing for the title of "America's Hottest Culinary Couple." Try their Hot & Spicy Jambalaya recipe.


3 Tbsp. butter
1 green chile pepper, chopped
1 red fresno pepper, chopped
1 celery stalk, chopped
2 cloves garlic, minced
1/4 large red onion, diced
2 Tbsp. Worcestershire Sauce
1/2 can of whole peeled tomatoes (5 whole peeled tomatoes)
1/4 can of tomato paste
1-1/2 cups chicken stock or broth
1 cup cooked andouille sausage, sliced and halved
1 cup cooked chicken, cubed, seasoned with cayenne & Cajun and/or Jamaican Jerk Seasoning
1 cup cooked tail-off frozen shrimp
1 cup uncooked long grain brown rice
Spices mixed into rice to taste (your choice):
Cayenne pepper
Chili powder
Onion salt
Celery salt
Red pepper flakes
Jamaican Jerk Seasoning
Creole or Cajun Seasoning


Preheat oven to 350 degrees. Sauté onion, celery, pepper and garlic in a sauce or frying pan. Stirring constantly, add tomato paste until browned, add Worcestershire sauce and then pour into 9-inch by 13-inch Pyrex baking pan. Hand crush the whole peeled tomatoes into the mixture and add the meats, shrimp, chicken stock and rice. Mix and cover with aluminum foil. Bake for 1-1/2 hours, stirring after 45 minutes of oven time.

Makes 4-6 servings