I’d been thinking about making jambalaya for a while, and for whatever reason this seemed like a good week to do it. Maybe it’s the turn of the weather, the start of the gulf fishing season, or something else, but I’m glad I did.
Week: 38 of 52
Cookbook: My New Orleans, John Besh
I started this classic chicken, andouille and shrimp jambalaya by rendering bacon with butter (substituted for lard) with andouille sausage. Once the fat rendered, I added chopped chicken thighs.
Once the chicken is browned, I added chopped onions and let them caramelize. Following that, chopped bell pepper, celery and garlic were added.
After cooking the meat & vegetable mixture for a few minutes, I added the rice, smoked paprika, cayenne pepper, bay leaf, dried thyme, celery salt, salt & pepper. This is cooked for a minute or two and then crushed tomatoes and chicken broth are added.
The mixture is simmered for 15 minutes. Finally, large gulf shrimp and chopped scallions are folded in to the rice. The heat is shut off and the shrimp cook from the heat of the rice.
Fluff and serve! Mine is a little tomato-heavy because adjusting the proportions from a recipe for 15 people wasn’t easy, but it’s still good!
- Andouille Sausage
- Green Pepper
- Celery Salt
- Smoked Paprika
- Cayenne Pepper
- Bay Leaf
- Crushed Tomatoes
- Chicken Broth
- Gulf Shrimp