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 After graduating University and the Culinary Arts Institute, Keith founded Sami Rose Culinary Productions Inc. in 1991. He has re-tooled failing operations and successfully executed high profile restaurant openings in both private and corporate sectors. His latest being Taylor's at the Olde Mill in Norristown. Keith's skills combined with his impeccable dining standards and example-setting management style, have made his reputation as a total manager, award-winning chef and world class ice sculptor. His experience with restaurants, hotels and organizations include Walt Disney World's Restaurant and Resorts Division and Hilton Hotels along with his expertise as a retail dining specialist.
Following is one of Chef Taylor's favorite recipes.
Low Country Jambalaya
Yield: 1 healthy serving of soul in a bowl
5 ea. large shrimp, peeled and de-veined (16/20 count)
5 pcs. Andouille sausage (approx 4-5 oz. cut in coins)
5 pcs. boneless, skinless chicken thighs or breast
(approx 4-5oz diced)
1 clv. garlic, peeled, sliced
1 tsp. fresh oregano
1 tsp. fresh thyme
1 tsp. fresh basil
1 tsp. fresh Italian parsley, flat leaf
1 pnc. crushed red Chile
1/2 c. "the holy trinity" celery, bell pepper & onions 
(all medium dice)
6 oz. fresh seafood stock, or clam stock, or chicken stock
4 oz. filetto di pomodoro or fresh tomato sauce
1-1/2 c. cooked long grain rice - my grandmother always used Carolina long grain rice and I will never change that.
1 oz. blended oil
1 tsp. green onion
1 pnc. voodoo spice
• Caramelize garlic in blended oil
• In same pan sear andouille sausage, chicken and shrimp
• Add trinity and red chiles
• Toss herbs in and add stock, tomato sauce and rice
• Cook until all liquid is absorbed and not soupy
Plate in large pasta bowl and top with green onion and dust with generous amount of chef soul or your own voodoo spice. |
