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
1/2 tsp white pepper 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
1/4 tsp oregano 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, 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. Then cut heat, cover, let sit 10 minutes.
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.