En Fuego Jambalaya
Why I Love This Recipe
I came up with this recipe to introduce my kids to Cajun Food. It's something that my Dad used to make on occasion for a family dinner and it was always a big hit.This is my version of it. My dad used to bake it, but I cook it all down in one huge pot on the stove....old school style. It's big on flavor and just spicy enough to keep ya coming back until you go full food coma.
Ingredients You'll Need
1 Jalapeno-Diced
1 Poblano-Diced
1 Anaheim Chili-Diced
1 Red Onion-Finely Diced
2 Cloves Elephant Garlic-Finley Diced
1 Sweet Red pepper-Diced
3 Carrots-Chopped
2 Stalks Celery, leaves included-chopped
1/2 lb Smoked Sausage (I use Bobaks's Maxwell St.)-cut into rounds
1/2 lb Andoullie Sausage-Cut into rounds
1lb Chicken Thighs-Boned, Skinned and cut into 1 inch cubes
1lb 21-30 Ct. Shrimp-Peeled, Deveined and Tails removed
2.5 Cups Jasmine Rice
3 Cups Chicken Stock-fortified with bones from chicken thighs
2 cups shrimp stock-fortified with shells from shrimp
1 Full Stick Salted Butter
1 Tablespoon Cayenne Pepper
Fresh Cracked Black Pepper
Kosher Salt
5 Dashes Green Tobasco Brand Jalapeno Sauce
Directions
Preheat large heavy bottomed pot (Cast Iron or Dutch Oven work best) and saute' Andoullie and Smoked sausage on medium low until fat is rendered and rounds are golden brown on both sides.
Remove Sausage and set aside to drain on Paper towel, reserving grease left in pot.
Add Full Stick of Salted Butter to same pot and allow rendered sausage fat and butter to come together. Place Jalapeno, Poblano, Anaheim, Celery, Carrots, Red Pepper and Onion into same pot using the rendered sausage fat to sautee until just soft, make sure to season with Kosher salt and Fresh Cracked Black Pepper. Add garlic and saute, being carefull not to burn the garlic. While vegetables are cooking, season chicken thighs with salt, pepper and cayenne and saute in separate pan until just cooked through. Remove from heat and set aside.
When Vegetables are softened and chicken is cooked through, add 2.5 cups of jasmine rice to pot with vegetables. Make sure that all the rice is moved and coated with the veggie mixture, then continue to lightly toast the rice until fragrant.
Add 3 Cups Fortified Chicken Stock and 2 Cups Fortified Shrimp Stock, Stir, Bring to a boil, lightly cover and let simmer low till just before moisture is absorbed (Roughly 15 Minutes after boil sets in).
Just before moisture is absorbed, add shrimp, Tobasco and Cayenne pepper. Stir well and recover the pot. Turn burners off and Let Jambalaya sit for another 5 Minutes to allow shrimp to cook.
Remove cover, stir and serve your group of hungry friends!!
**For a less spicy outcome, substitute and additional 1/2 lb Smoked Sausage or Smoked Ham for Andoullie Sausage (Honestly, it tastes best spicy though)**