Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper and set aside.
For the nuggets: In a large stock pot, add the canola oil, onions, cayenne, 1 teaspoon salt and 1/2 teaspoon pepper, and cayenne and sauté over medium-low heat, stirring occasionally, for about 10 to 15 minutes. Add the garlic and let stew, stirring occasionally, for 5 minutes.
Add the tomato paste, cilantro, parsley and habaneros and let stew, stirring occasionally, for 5 to 10 minutes. Transfer the mixture to a blender and blend well.
Place the flour in a large bowl, add the blended ingredients and mix. Place small chunks (about 1-inch wide) of the mixture on the prepared sheet pan and bake until a light crust forms on the outer edges, 30 to 40 minutes.
For the jambalaya mix: Meanwhile, in a large stock pot, add the canola oil, Love Spice, tomato puree, celery, cilantro, onions, green bell peppers, red bell peppers, garlic, cayenne, 1/2 teaspoon salt and 1/2 teaspoon pepper. Mix and let stew for 30 to 40 minutes.
Once those ingredients have had time to marry, add the garlic powder and the Al Dente Basmati Rice. Mix and simmer for about 10 minutes.
Meanwhile, heat the nuggets on a griddle in canola oil.
Plate the jambalaya in bowls. Top with the nuggets and serve.
Yield:About 3/4 cup
In a bowl, add the paprika, black pepper, salt and cayenne. Mix well.
Al Dente Basmati Rice:
Yield:About 4 cups
In a stock pot, add the rice, 1 teaspoon salt, 1/2 teaspoon pepper and 4 cups water. Heat until the water comes to a boil, then simmer until the rice is al dente.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.