Mind blowing awesomeness.
Serves 4 with a side, cold beer, and frank’s hot sauce. Serves 2 if you want to eat.
Mise en Place | |||
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Spice Mix | Meats | ||
1/2 tsp | black pepper | 3/4 lb | jumbo shrimp |
1/2 tsp | white pepper | 1/2 lb | andoulie sausage, sliced |
1/4 tsp | oregano | 1/2 lb | boneless, skinless chicken thighs, bite sized |
1/4 tsp | smoked paprika | Veggies | |
1/4 tsp | hot paprika | 1 cup | diced onion |
1/4 tsp | celery seed | 1/2 cup | diced green pepper |
1/2 tsp | granulated garlic | 1/4 cup | diced celery |
1/2 tsp | granulated onion | 3 cloves | garlic, minced |
2 | scallions, sliced thin | ||
Staples | |||
2 leaves | dried bay | 1 1/2 cups | chicken stock |
1 tbs | canola oil | 1/2 cup | long grain rice |
15 oz can | diced tomato, drained discard juice | 6 sprigs | thyme, tied together |
kosher salt |
Equipment | |
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1 | small pot |
1 | dutch oven, medium high |
Directions | |
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Step | Action |
1 | Put stock into small pot |
2 | Peel and devein shrimp, put shells into pot with stock. When done stash shrimp in fridge |
3 | Bring stock to a boil, reduce heat to low |
4 | In dutch oven on medium high, heat oil, and then brown sausage 3-4 minutes a side. When done evac to a plate |
5 | Next salt chicken then brown, 3-4 minutes a side. When done evac to a plate |
6 | Reduce heat to medium low, add trinity (onions, green pepper, celery) and cook till onion takes on a touch of color, ~10 minutes |
7 | Add garlic and spice mix, cook 1 minute |
8 | Strain stock into a separate container. Discard shrimp shells. |
9 | Add tomatoes, strained stock, bay, thyme, and 1 tsp kosher salt. bring to a boil |
10 | Add rice, chicken, sausage, return to a boil, cover and turn heat to low. Cook 25 minutes |
11 | Uncover and stir jambalaya. Add in shrimp, stir, and return to a boil. |
12 | Cut heat, cover, let sit 10 minutes. |
13 | Taste, adjust seasoning, remove thyme bundle, and serve with scallions on top. |
I did a bunch of homework to make this. I didn’t like any of the recipes i found, so i merged the elements of the best of them. Here are some of them:
Deep South: New Southern Cooking by Brad McDonald
Lee Bros. Southern Cookbook by Matt and Ted Lee
My New Orleans: The Cookbok by John Besh
NYT Cooking Chicken and Sausage Jambalaya
I also looked at one that had clam juice in it. yuck.