Culinary Disasters

If memory serves me right (I was a little hazy and on a two day bender in New Orleans when I was talking with the chef about jambalaya) there are two distinct types of jambalaya, cajun and creole.  The major difference between the two is that creole jambalaya has the addition of tomatoes.  Past the tomatoes the recipes are very similar.

It also is one of the Jeff loves to cook dishes because whatever the freak you have floating around goes into the pot and pan (waste not want not mentality).  I especially love to cook it since I now have found a butcher who carries andouille sausage.  Before I was stuck trying to order online or saving up for when I hit the mega international grocery store.

For this recipe you will need:

• 1 lb andouille sausage
• 1.5 lb chicken cut into cubes (insert Homer Simpson drool over the thought of thighs)
•  1 lb of raw shrimp (deveined and peeled).
• 2 cups chicken stock
• 1 small can of tomatoes
• 1 cup of rice
• 1 onion medium dice
• 1 celery stalk medium dice
• 1 green pepper medium dice
• 3 cloves of garlic finely diced
• 3 bay leaves
• Leaves from 4 stems of thyme
• Cayenne pepper to taste
• Kosher salt and pepper
• High temperature oil

In your favorite Dutch oven over medium-high add in the andouille sausage and cook till browned all over.  Remove with a slotted spoon so the grease sticks around and add the chicken in with a good pinch of salt and pepper.  Depending on the size of you pan you may have to brown the chicken in two batches so you don’t overcrowd the pan.  Cook the chicken till it is browned over and remove with a slotted spoon.  If the pan starts to dry out add in a good splash of oil.

Add in the celery, onion, and bell pepper with another hit of salt and pepper.  Cook till softened (about 5 minutes).  Add in the garlic and cook for another minute or so.

Add in the chicken stock, tomatoes, rice, bay leaves, pinch of cayenne, thyme, andouille, and chicken into the pot.  Bring to a boil, reduce to a simmer, cover, and cook till the rice is done (usually about 30 minutes).  Make sure you stir the pot occasionally.

Once the rice has cooked make sure you taste to see if anything needs to get added (I usually have to throw some more cayenne in) and once you are happy with the taste lower to heat to low and add in the shrimp.  Cover and wait for the shrimp to get cooked through (about 10 minutes).

Serve and enjoy!  I had some green onions floating in the fridge so I chopped one up as a garnish.

Tags: Seafood, chicken, pork, All //