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Chef Recipe: Chroma Modern Bar + Kitchen’s Jambalaya

Serving a colorful menu of small plates, craft beer, fine wine on tap, and specialty cocktails, Chroma Modern Bar + Kitchen is a great reason to visit Lake Nona. This month, Chef Jason Bergeron teaches the short version of how to make their jambalaya.

12 oz. Cajun rice (prepared)
2 oz. smoked pork hock (removed from bone)
16 shrimp (13-15 count)
8 Andouille sausage links (sliced)
2 tbl. green onion
2 tbl. celery (diced small)
2 tbl. onion (diced small)
2 tbl. red pepper (diced small)
2 tbl. butter
2 tbl. cherry tomatoes
1/2 tsp. salt
4 oz. stock

1. In a steel pan, add butter, celery, onion, pepper and sausage
2. Sauté until translucent and brown
3. Add tomatoes, spice and rice
4. Add stock, hocks and shrimp
5. Cover and simmer 5 minutes
6. Transfer to room-temperature steel pan
7. Top with scallions
8. Serve with a spoon

For Chroma Modern Bar + Kitchen reservations, call (407) 955-4340 or visit them online at