Magnolia Chicken Jambalaya
Howie Velie, the chef and owner of Magnolia, in Scottsville, Virginia, makes his lovely chicken jambalaya with organic carrots, peppers and parsley from Dave Matthews's Best of What's Around farm and Star Label Chardonnay from Matthews's winery, Blenheim Vineyards. This jambalaya is only mildly spicy, which is true to the Creole tradition of favoring flavor over heat. Feel free to substitute shrimp or crawfish for the chicken.Plus: More Chicken Recipes and Tips
The jambalaya can be refrigerated for up to 2 days. Stir in the parsley before serving.
Virginia's warm, humid summers and moderate autumn months make for ripe, sultry wines, both red and white. Chardonnay, which chef Velie adds to this jambalaya, is a fine example.