Everyday Cajun from Chef Samantha Roberts

Vegetarian and Health-Conscious Options at Dierks Bentley's Whiskey Row

The day starts early for chef Samantha Roberts, executive chef for the Riot Hospitality Group. Like many in Gilbert, Samantha must wake at dawn to take care of the animals first: some chickens, horses and an adopted turkey. Once chores are out the way, she is often called to travel between the many locations managed by RHG: four Dierks Bentley's Whiskey Row locations in Nashville, Scottsdale, Tempe and now Gilbert; three El Hefe locations in Chicago, Scottsdale and Tempe; the Farm & Craft; the Riot House; and Hand Cut Burgers & Chophouse, both in Scottsdale.

Somewhere in the midst of all this, Samantha manages to find time to create wonderful recipes like this Spicy Cajun Jambalaya that can be served with crusted salmon, shrimp or as a vegetarian option. RiotHG.com

Spicy Cajun Jambalaya



4 6-ounce salmon, preferably Faroe Island or wild salmon, skin off
2 tablespoons olive oil
2 tablespoons Cajun seasoning


1 cup brown rice
1/2 sweet onion, diced
1 cup celery, diced
1 jalapeño, small diced
1/2 quart vegetable stock, low-sodium preferred
2 tablespoons olive oil
4 cloves garlic, chopped

Jambalaya Sauce: 
3 tablespoons Worcestershire sauce
1/4 cup tomatoes, peeled and chopped
1/4 cup roasted red peppers, chopped
3 tablespoons lemon juice
2 tablespoons Cajun seasoning (store-bought low-sodium is fine)

To Finish:
2 cups spinach
2 cloves chopped garlic
1 cup roasted cauliflower

To make the rice base: Sauté the onion, celery, jalapeño and garlic with the olive oil on low heat until soft. Add rice and stir for 2 minutes. Add the vegetable stock and bring to a boil. Cover and put on low. Cook for 55 minutes. When rice is donoe, let cool on a pan in the fridge so it doesn’t overcook. (Make sure you are not using minute rice). If you are using right away, you can skip the cooling step. Crust the salmon with the Cajun seasoning and roast in a pan with olive oil until desired doneness. In a medium-size sauté pan, heat the olive oil, toasted garlic and cauliflower. Add spinach and 1 cup of cooked rice mixture. Add the jambalaya sauce and bring up to heat.
Place the jambalaya in a bowl and top with the Cajun salmon. Enjoy!

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