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 | |||
|---|---|---|---|
| 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 | |
|---|---|
| 1 | small pot |
| 1 | dutch oven, medium high |
| Directions | |
|---|---|
| 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.
