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jambalaya.md

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Jambalaya

Shrimp & shrimp stock

Peel, devein, and season shrimp, reserving shrimp shells in a 3 quart pot.

  • 1.5 pounds large shrimp (10-25 per pound), peeled and deveined, shells reserved
  • Kosher salt
  • Cajun seasoning

Keep shrimp refridgerated.

Saute over high heat until opaque, about 2 minutes:

  • Shrimp shells
  • 1 tablespoon olive oil

Add water to cover, bring to a simmer, and reduce for at least 20 minutes.

Strain shrimp stock from shrimp shells and set aside, discarding shells.

Composition

Brown in a dutch oven over medium heat , in batches if necessary:

  • 1.5 pounds Andouille sausage, halved lengthwise, cut into 1/4 inch pieces

Set sausage aside.

Cook until well browned on each side:

  • 4 boneless, skinless chicken thighs
  • Additional olive oil, if necessary, to coat bottom of pot
  • Kosher salt

Set chicken aside.

Cook until softened:

  • 2 medium onions, pureed in a blender
  • 2 ribs celery, pureed in a blender
  • 1 bell pepper, stemmed, seeded, pureed in a blender
  • 1/2 teaspoon kosher salt

Add, and cook until fragrant:

  • 5 cloves garlic, pressed

Add, and cook out any remaining liquid:

  • 28 ounce can whole tomatoes, drained, pureed in a blender

Season with:

  • 2 teaspoons paprika
  • 2 teaspoons garlic powder
  • 2 teaspoon freshly ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme

Add the rice and cook until translucent:

  • 2 cups long grain white rice, rinsed

Add the liquids, and bring to a gentle simmer, and leave uncovered.

  • 4.5 cups liquid (use a combination of shrimp stock, bottled clam juice, and chicken broth)

Return the chicken to the pot, nestling it into the water. Cook until the chicken is cooked through (about 30 minutes).

  • Partially-cooked chicken

Transfer chicken to a plate, and keep warm. Shred into bite size pieces when convenient.

If the rice is not yet cooked through, cover and hold over low heat.

Stir the shrimp and sausage into the rice, cover, and cook over low heat until cooked through (~3-10 minutes).

  • Seasoned shrimp
  • Sausage

Remove the skillet from the heat and let stand until the shrimp are fully cooked and the rice is tender.

  • 1/4 cup freshly chopped parsley
  • Shredded chicken
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Garnish:

  • Parsley, chopped
  • Green onions, chopped

Serve with:

  • Louisiana-style hot sauce