Make jambalaya - or let Christmount do it for you

From Staff Reports
Black Mountain News

Christmount’s new chef, Keith Haynes, has been chef at a number of prominent New Orleans and Charleston restaurants, including Commander’s Palace in New Orleans and Waters Edge Restaurant-Shem Creek in Mount Pleasant. He also owned fine dining and seafood restaurants in New Orleans and Memphis.

Just in time for Mardi Gras, here's his recipe for Jambalaya.

On a side note, he and Christmount  are offering the community two opportunities for a night out. 

From 5-8 p.m. Tuesday, Feb. 13, Christmount is serving a Cajun-inspired Mardi Gras Dinner menu of Zydeco Gumbo, Red Beans and Rice, Andouille Sausage, Catfish Fillets, Jambalaya, and Blackened Chicken Pasta, with Bread Pudding with Whisky Sauce and Beignets for dessert (cost is $14.95 adult, $7.95 children 7-11 and $5.95 children 3-6).

From 5-9 p.m. Wednesday, Feb. 14, the Valentine’s Day Dinner (for couples and singles) will feature Filet Mignon with Béarnaise sauce, Cajun Catfish Fillet with Spicy Cream Sauce and Shrimp, Grilled Salmon with Dill Sauce and Shrimp Pasta, topped off by Chocolate Crème Brulee, N.Y. Cheesecake with Berries and Blackberry Pie a la Mode (cost is $19.95 adult, $7.95 children 7-11 and $5.95 children 3-6).

The Valentine’s Day Dinner is by reservation only; reservations for Mardi Gras are encouraged. Call Christmount at (828) 669-8977.

Christmount in serving up Jambalaya with Shrimp, Sausage and Chicken on Feb. 13.

Jambalaya with Shrimp, Sausage and Chicken

1/3 cup olive oil

1 pound chicken boneless breast

1 pound andouille sausage

1 pound small shrimp

3 cloves garlic, minced

1 bunch celery

 1 onion

1 bell pepper

1  teaspoon pepper flake

 1 teaspoon black pepper

¼ bottle Texas Pete

 2 teaspoon gumbo file

3 cups chicken broth

3 cans (32 oz.) crushed tomatoes

 In kettle, saute chopped onions, celery and bell pepper until cooked. Add all spices and chicken broth. Add crushed tomatoes and bring to boil. Add sauteed sausage and chicken, then the uncooked shrimp. Bring to a boiling simmer, then reduce heat to low. Cook "low and slow" for one hour.

Serve over cooked rice.