Tag Archives: Andouille sausage

Shrimp, Sausage and Chicken Jambalaya…let the good times roll

Mardi Gras is coming to a close, people.  Ash Wednesday is day after tomorrow and this is the time when suddenly I begin to crave pork and beef and chicken and all manner of dishes that will be given up by me once I get that black cross of ashes traced onto my forehead.  Every year I say “Oh, I don’t care about meat.  I don’t even like it!  I never eat it anyway.”  That’s right about the time when visions of $12.00 bacon cheeseburgers, spicy, homemade jambalaya and hot, crispy chicken wings begin to pop up in my head.  I pulled out my giant pot, the one big enough to bathe a baby, and set about to make the best pot of jambalaya I’ve ever had.  I’ve been making this for the longest time and I think I’ve worked out the kinks.  That said, no shortcuts may be taken ie: frozen bags of the Trinity which always leave you waiting for the promised burst of flavor.  This iconic dish begs, no, DESERVES, to be prepared properly…leisurely, and it will reward you by delivering that slow and sultry combination of Louisiana flavors that cause you to roll your eyes back in your head.  Well-made jambalaya, good jambalaya, is like finger-poppin’ music in your mouth.  Layer upon layer of ingredients make themselves known, some subtly others not so discreetly.  It is a one-pot marvel of unpretentious components that ultimately yield a sophisticated dinner of comfort food while at the same time an over-the-top indulgence.  And it is the best possible way to celebrate Fat Tuesday.  So put on some boom-boom radio or zydeco, haul out your big pot and get to it.  Laissez le bon temps rouler!

My pot holds 3.5 gallons. the spoon could probably be used as a paddle in a row boat!
My pot holds 4 gallons. The spoon could probably be used as a paddle for a row-boat!

IMG_1272

 

Jambalaya is a great dish for a crowd.  It’s best prepared in a large, heavy bottomed pot with a lid that fits well.  Having all your ingredients cut, chopped and ready to go will also ensure a fantastic meal.  If you’re not able to locate converted Louisiana white rice just substitute it for a good quality, converted, white, long grain rice.  What cannot be substituted is the Andouille sausage.  I get mine from the butcher’s  and if they’re out I use Aidell’s brand which is stocked at Publix.  I find using sausage other than Andouille in this dish ends up tasting like hot dogs.  Not a flavor I want after I’ve been standing in the kitchen for a few hours.  So put off making jambalaya until you can find the real thing.  I use a mammoth, wooden spoon to stir this dish.  You’ll want to use the largest spoon you can get your hands on as the ingredients become heavy and bulky as you get further into the cooking.

Shrimp, Sausage and Chicken Jambalaya

  • Servings: 10-12
  • Difficulty: easy
  • Print

  • 5 cups converted long grain rice
  • 3 tablespoons smoked paprika
  • 1 tablespoon celery salt
  • 3 teaspoons dried thyme
  • 2 teaspoons cayenne pepper
  • 1 pound ground pork sausage, preferably spicy
  • 1/3 cup olive oil
  • 1 pound Andouille sausage or 1 12-ounce package from the grocery store, thinly sliced
  • 12 boneless, skinless chicken thighs, trimmed of all fat and cut into 1″ cubes
  • 3 large, sweet onions, diced
  • 2 bell peppers, seeded and diced
  • 6 stalks of celery, leaves included, diced
  • 1 large head of garlic, minced
  • 3-4 fresh bay leaves
  • 6 cups chicken stock
  • 1 1/2 cups canned crushed tomatoes
  • 3 pounds medium-sized shrimp, peeled and deveined, preferably not farmed
  • salt and pepper
  1. In a medium-sized bowl add paprika, celery salt, thyme, cayenne pepper and rice.  Stir well to break up any lumps in the spices.  Set aside.
  2. Bring a large pot up to medium heat and add ground sausage, breaking up and stirring while it browns.
  3. When sausage is browned add oil and Andouille sausage.  Stir occasionally but allow Andouille to brown and get color.
  4. Add chicken pieces and cook until golden.  Stir occasionally.
  5. Add the onions to the pot and stir continuously.  Cook until clear.
  6. Add the bell pepper, celery and garlic and cook for another 7-10 minutes stirring all the while.
  7. Add the rice mixture to the pot and stir so the grains of rice are evenly coated with the contents of the pot.
  8. Raise heat to high, add bay leaves, crushed tomatoes, chicken stock and stir well.  Taste broth for seasoning and add salt and black pepper as needed.
  9. When pot comes to the boil, drop the heat to medium-low, cover the pot and simmer until rice is cooked according to package instructions.
  10. When rice is cooked, gently mix in the shrimp, this is where you truly need a big spoon, again cover the pot and turn off the heat.
  11. Allow the shrimp to cook in residual heat another 15 minutes then serve.

 

http://www.theirreverentkitchen.com

 

Advertisements

Sausage and Chicken Gumbo, Y’all!

IMG_6807

Lent is coming up, Gentle Reader, and as I say to myself EVERY year, “I’ll be ready.  I’m ready.”  I eat a little meat and think, “Okay.  I’m good”.  But a week or two later I start wanting chicken…in a Puerto Rican stew or Greek style with lots of lemon, olive oil and oregano.  Or a little charred, grilled flank steak, rare and sliced thin on top of a HUGE salad.  But that’s the name of the game.  Sacrifice.  Fasting.  Sigh.  Anyway, to circumvent that longing I’ve been meating up.  I figured there’s plenty of time for shrimp gumbo so when I planned this batch I focused on the OTHER white meat.  Smoked pork and Andouille sausage backed up with chicken.  Sounds good, no?  I thought I’d start with a dark, chestnut colored roux and masses of vegetables.  The trinity, of course, finely chopped sweet onion, bell pepper and celery.  Don’t be tempted to cut corners and buy that frozen stuff.  It has NO flavor.  Truly.  Then heaps of freshly chopped garlic and flat leafed parsley.  I’d use chicken stock as my broth and season with a heavy hand of cayenne pepper and Tony Chachere’s.  If you don’t know the glories of Tony Chachere’s then you’re in for a pleasant surprise.  It’s loaded with salt but it’s used in place of salt.  So throw it on your chicken, fries, omelets, fish, really anything.  But check it out.  It’s got a great little kick.  Tony Chachere’s can be found on the spice aisle in your grocery store.  If your store doesn’t carry it you order it on Amazon.  I started by making a roux.  The darker the roux the less it thickens but that’s all right because I wasn’t going to make my gumbo soupy.  I wanted my roux a rich, nut-brown color.

IMG_6809

Into a big, heavy pot I added vegetable oil and flour.  Yes, it’s a lot but, hey, it’s gumbo… you’re gonna cut back?  Then it’s not gumbo.  It’s like caesar salad without anchovies.  It’s not a caesar salad.  At a medium-high heat I continually stirred for about 15-20 minutes watching my roux like a hawk.  It gets to a dark stage that can easily scorch if you’re not careful and then you have to throw it out and start all over.  There’s no saving it once it’s scorched.  I find if you use a wide, wooden spoon preferably flat, it’s easy to keep turning over the mixture.  Once I got my roux the shade of brown I wanted I added all my vegetables except the parsley.  I add that later so I don’t lose any flavor.  I stirred the vegetables well until they were well coated with the roux and then I let them cook a bit…so the onions were almost clear.  The Tony Chachere’s was thrown in along with a box of chicken stock.  I use chicken stock for everything.  I can’t find commercial beef broth that doesn’t have that horrible processed, dirty-foot taste so instead of beef broth I typically use chicken.  I add just the chicken and let that simmer for a good half hour-45 minutes.  The simmering process breaks the chicken down a bit so it’s tender and easy to shred.  Remove the chicken from the pot, place on a cutting board and shred it with two forks or use your hands and return the chicken to the pot.  I don’t add the pork products at this point because it would boil out all the flavor.  After 45 minutes I  then add my chopped parsley, Andouille sausage, smoked pork.  The heat is dropped to low as the sausage and pork just needs to heat thru and flavor the soup a bit.  That’s it! Serve it over fluffy, white rice and cool the heat with a beer or some brown.  And if you’re Catholic or Orthodox Christian you’d better hurry up… Fat Tuesday’s day after tomorrow.  “Hey, mister!  Throw me sumpin’!”

IMG_6826

 

Sausage and Chicken Gumbo

  • Servings: 6-8
  • Difficulty: easy
  • Print

  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour
  • 1 LARGE sweet onion, finely chopped
  • 2 green bell peppers, seeded and finely chopped
  • 1 bunch celery, finely chopped, leaves included
  • 1 large head of garlic, minced
  • 3 tablespoons Tony Chachere’s Seasoning Mix or the Creole seasoning of your choice
  • 1 32-ounce box chicken broth
  • 1 large bunch of parsley
  • 2 pounds boneless, skinless chicken breasts, or three large halves
  • 1 12-ounce package Aidell’s Andouille Sausage or the Andouille of your choice, sliced into bite sized pieces
  • 3/4-1 pound smoked boneless pork chops, chopped
  • salt and pepper to taste
  • any additional heat to taste

http://www.theirreverentkitchen.com