GEORGE'S RECIPE of THE MONTH.
 George has had a love of all things culinary from a very young age, and throughout his career, has worked with renowned chefs and food technologists. He discovered his passion for cooking at the age of five after spending time in his grandmother's restaurant. From then on, under his mother's guidance (who is a talented cook of her own accord) George recalls cooking anything his mother would let him, starting out with scrambled eggs and hamburgers and quickly moving on to fine Italian and French dishes.
After many years of honing and perfecting his culinary craft, George still enjoys what he humbly considers: "complimenting my family culinary experience," by taking courses in regional cuisines pertaining to the vegetable ingredient products his family specializes in, namely: Asian, French, Mediterranean, Mexican and Tex Mex.
Because of George's extensive knowledge and passion for food, he is a great resource to customers in helping them find the right ingredients for their recipe needs. "I need to understand what's happening in the kitchen," he explained. "If my client has an unfavorable flavor note, I need to be able to assess the situation to understand why." That extra level of service and care undoubtedly stems from his love of food and his work alike, which fortunately for George, go hand and hand.
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2 tablespoons extra virgin olive oil
8 ounces andouille sausage, cut into 1/4-inch slices 2 tablespoons ground paprika 1 tablespoon ground cumin 1/2 teaspoon cayenne pepper 1 cup diced tomatoes 1 large green bell pepper, diced 2 stalks celery, sliced 1/4-inch thick 4 green onions, thinly sliced 2 cloves garlic, minced 1 cup okra cut into 1/4-inch slices 1 bay leaf 1 cup uncooked brown rice 3 cups chicken stock 1 pound large shrimp, peeled and deveined salt and ground black pepper to taste |
  1 - Place olive oil and sausage in a large stockpot over medium heat; cook and stir for 5-6 minutes until sausage begins to brown.
2 - Stir in paprika, cumin and cayenne; cook for 1 minute.
3 - Stir tomatoes, onions, celery, green pepper, green onions, garlic, okra and bay leaf into sausage mixture.
4 - Bring to a boil, add brown rice and stir to combine. Stir in chicken stock and turn heat to low. Cover and cook for until rice is just tender, about 50 minutes.
5 - Stir in shrimp, replace lid and cook for an additional 5 minutes. Season with salt and black pepper.
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                                                                 JUN 2017
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