Kitchen confidential: Aaron Lamot, ZydeCo

Aaron Lamot at his jambalaya
PHOTO BY CLAY CARICOFE

The secret to great cooking is... fresh ingredients. Local, organic produce is always best. 

The secret to success in the restaurant business is... years of experience to learn how to manage people. 

The secret to making ZydeCo's jambalaya is... using the freshest shrimp, chicken, and andouille sausage you can find.

ZydeCo's jambalaya

6 green peppers

6 red peppers

6 yellow peppers

6 yellow onions, diced

6 cloves garlic, minced

15 chicken breasts

1 cup Cajun seasoning

10 lbs andouille sausage

8 qts chicken stock

4 qts rice

In a pan, brown the sausage. Then sauté the vegetables until translucent.

Add the chicken and sauté.

Add the rice and chicken stock. Cook until the rice is done.

Add the Cajun seasoning, and salt and pepper to taste. Serves a whole party!

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