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|
|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|
|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|
|1||dutch oven, medium high|
|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.
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