With Shrimp, chicken, homemade Tasso and green onion sausage.
5 quart dutch oven
1 lb. chicken thigh meat
1 lb. med. shrimp (head/shell on gulf if you can)
1 lb. green onion sausage (if you can find it)or use recipe below.
1/2 lb. Tasso (got a great recipe if ya need it)
1 onion
1 green pepper
4 cloves garlic (some say 2 is enough )
1 quart chicken stock + 1 cup water
2 cups long grain rice
1 bunch green onions
1/4 tsp Tony Cachere's creole seasoning
2 Tbs. veg. oil
fresh ground black pepper
Green Onion Sausage
1 lb. pork steak cubed
4 green onions
1/2 tsp Tony's creole
1 tsp Tyme
I throw it in my food processor pulse it till blended. Then make small meatballs with 2 spoons. May need a small amount of water to get it moving.
Now to make some Jambalaya!
Heat the DO then put in the oil and the chicken thighs. Season with the Tony's and black pepper. Cook low and slow scraping the goodness off the bottom as you go. I chop up the chicken with a wooden spoon as i go. Then i don't have a chicken coated cutting board to deal with.
Peel shrimp and put the shells in the stock and water. Bring up to a low boil and turn it off and let it sit.
When the chicken is coming apart add the fresh sausage balls and brown. Then the Tasso cubed.
Remove the meat but leave the goodness in the bottom. Drain a little oil if the sausage was too fatty.
Add 3/4 the veg. saute till soft. Put the meat back in and add the strained stock. Bring to a boil, add the rice, stir and bring to a low boil again. Should happen quickly. Throw in the shrimp and the remaining veg.. Stir, Cover and reduce heat to low. Wait 25 min. (don't peek!)
Fluff with a fork and serve with chopped green onion garnish and a bottle of Tabasco.
Enjoy!
This recipe is 10 years of testing tasting and being cussed by Cajuns that said a midwesterner couldn't make good Jambalaya.But they came around eventually!
5 quart dutch oven
1 lb. chicken thigh meat
1 lb. med. shrimp (head/shell on gulf if you can)
1 lb. green onion sausage (if you can find it)or use recipe below.
1/2 lb. Tasso (got a great recipe if ya need it)
1 onion
1 green pepper
4 cloves garlic (some say 2 is enough )
1 quart chicken stock + 1 cup water
2 cups long grain rice
1 bunch green onions
1/4 tsp Tony Cachere's creole seasoning
2 Tbs. veg. oil
fresh ground black pepper
Green Onion Sausage
1 lb. pork steak cubed
4 green onions
1/2 tsp Tony's creole
1 tsp Tyme
I throw it in my food processor pulse it till blended. Then make small meatballs with 2 spoons. May need a small amount of water to get it moving.
Now to make some Jambalaya!
Heat the DO then put in the oil and the chicken thighs. Season with the Tony's and black pepper. Cook low and slow scraping the goodness off the bottom as you go. I chop up the chicken with a wooden spoon as i go. Then i don't have a chicken coated cutting board to deal with.
Peel shrimp and put the shells in the stock and water. Bring up to a low boil and turn it off and let it sit.
When the chicken is coming apart add the fresh sausage balls and brown. Then the Tasso cubed.
Remove the meat but leave the goodness in the bottom. Drain a little oil if the sausage was too fatty.
Add 3/4 the veg. saute till soft. Put the meat back in and add the strained stock. Bring to a boil, add the rice, stir and bring to a low boil again. Should happen quickly. Throw in the shrimp and the remaining veg.. Stir, Cover and reduce heat to low. Wait 25 min. (don't peek!)
Fluff with a fork and serve with chopped green onion garnish and a bottle of Tabasco.
Enjoy!
This recipe is 10 years of testing tasting and being cussed by Cajuns that said a midwesterner couldn't make good Jambalaya.But they came around eventually!
Comment