When Matt Maryjanowski, Executive Chef of Brook-Lea Country Club (Rochester, N.Y.), served his new Jambalaya Arancini appetizer at a New Orleans-inspired bourbon-tasting dinner, the feedback from members was incredible.
The recipe is rich, bold and “generously seasoned,” he says, with fresh flavors from the aromatics. The textures are soft and crispy, and the dish finishes with a slight spice.
“One of the best things about this dish is that it triggers memories of a classic Jambalaya, but with a special twist,” says Maryjanowski. “It’s a prime example of how [club chefs] must continue to think outside of the box and be creative.”