Let's Talk BBQ
Recipes => Recipes => Poultry => Topic started by: bbqchef on November 06, 2013, 05:03:09 PM
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I'm was the mood for something different... Chicken and Andouille Jambalaya...
Instead of using raw chicken, I smoked chicken thighs with my Cajun seasoning...
(http://i1166.photobucket.com/albums/q616/bbqchef/finishedthighs.jpg)
And smoked some boneless ribs that had been cured for three day
to make Tasso (that's not something you can get in the Northeast)...
(http://i1166.photobucket.com/albums/q616/bbqchef/finishedtasso.jpg)
Tomorrow everything goes in the pot... onions, bell pepper, celery, tomatoes, Worcestershire
and a handful of different herbs and spices.
Instead of adding rice to the pot, I serve the jambalaya over the rice (that way all the good
sauce doesn't get sucked up when the jambalaya is held for leftovers).
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Looks like your off to a tasty start Chef!
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Looks good so far.
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Are you using tasso, andouille, or both? There's no wrong answer to that question.
I love jambalaya but tend to make mine Cajun style (essentially the same recipe/technique but without tomatoes) and then prepare it one of three ways...
- "Traditional" (but, as you do, cook the rice separately),
- Paella style - pretty self-explanatory (love the socarrat), or
- Baked - At the part where you'd let it simmer for however long, transfer it to an ungreased baking dish and bake in a 350o oven for about an hour (until the rice is still slightly crunchy).
Now that you've reminded me, I'd make some today except that we already have a fridge full of prepared food that has to be eaten in the next few days before we head out for a few weeks. Definitely now on the mid-December menu though.
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A great start for a great dish.
(https://lh4.googleusercontent.com/-KvNQd6jqvGk/T_HkBzdPRdI/AAAAAAAACEo/CRWVKRpT0TU/s800/coyote-1%2520looking.jpg)
I will be watching this one.
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Can't wait to see this. Looks like a great start.
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Smoked Chicken and Andouille Jambalaya
(Serves 4)
Jambalaya is a classic Cajun and Creole dish that can be made with a variety of ingredients but usually includes Andouille, a heavily smoked spicy pork sausage. Other ingredients commonly used are chicken, shrimp, pork, beef, duck, alligator, oysters, crawfish or a combination.
Most recipes for chicken jambalaya call for uncooked chicken to be added to sautéed vegetables and then rice, tomatoes (for the Creole version) and stock are added to the pot and everything cooks together. In this version I used smoked Cajun chicken and Andouille. I didn’t add the rice to the pot but serve the jambalaya over hot rice (similar to Gumbo). Note there is no salt in the recipe; my homemade Tasso is pretty heavily cured so added salt is not needed. (If you can’t find Tasso, use any smoked ham you enjoy.)
1 pound smoked chicken, cut into one-inch cubes
6 ounces Andouille sausage, diced
2 ounces Tasso, diced (about 1/2 cup)
1 tablespoon unsalted butter
1 green bell pepper, seeded and diced (about 1/2 cup)
2 stalks celery, diced (about 1/2 cup)
1 large yellow onion, large dice (about one cup)
1 jalapeño, seeded and minced (about two tablespoons)
3 cloves garlic, minced (about 1 1/2 tablespoons)
1 (14 1/2-ounce) can diced tomatoes with green chiles
1 tablespoon Worcestershire sauce
2 teaspoons tomato paste
1/2 cup homemade chicken stock
2 bay leaves
2 scallions, thinly sliced
2 cups cooked rice (for serving)
Spice mix:
1 teaspoon cayenne
1/2 teaspoon paprika
1/4 teaspoon each:
Garlic power
Onion powder
Freshly ground black pepper
White pepper
Cumin
Oregano
Thyme
Prepare the spice mixture by combining all of the ingredients in a small bowl.
Melt the butter in a large pot over medium high heat and add the Andouille and Tasso, sauté for five minutes or until the sausage is lightly browned. Add the bell pepper, celery, onion, jalapeño and garlic. (In Cajun cooking, the combination of onion, celery and bell pepper is called the “Holy Trinity” and is two parts onion and one part celery and one part bell pepper.) Sauté, stirring occasionally, until the vegetables soften, about five minutes. Stir in the spice mix.
Add the tomatoes, Worcestershire, tomato paste, and bay leaves. Stir to combine. Reduce heat and simmer for ten minutes. Add the diced chicken and continue cooking until the chicken is warmed. Remove the bay leaves. Add the scallions and ladle over hot white rice.
(Chef’s note: This is somewhat spicy. If you want a milder jambalaya, decrease the cayenne.)
(http://i1166.photobucket.com/albums/q616/bbqchef/jambingridientswm.jpg)
Some of the various ingredients
(http://i1166.photobucket.com/albums/q616/bbqchef/jambcookingwm.jpg)
Everyone in the pool for a ten minute swim!
(http://i1166.photobucket.com/albums/q616/bbqchef/jambplatedwm.jpg)
Ready to eat
(http://i1166.photobucket.com/albums/q616/bbqchef/jambplated1wm.jpg)
Somewhat spicy but oh so tasty!
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Mike, that's a bowl of heaven! :P Looks great, and I can just about smell it from here! Thank you for sharing sir. How about a pecan praline for dessert?
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Ya... if I had a double dose of insulin!
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:P :P :P :P :P :P
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Oh yeah.... Knew it'd look great. Excellent post, and thanks for the recipe chef!
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WOWA beautiful job. I do a more Cajun style, but similar.
(https://lh5.googleusercontent.com/-apZW94O-SQs/T7Lft6rTJfI/AAAAAAAAB_E/R0ngXuh3yEg/s800/wile-coyote-A%2520genius.jpg)
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That looks great!
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Recipe looks great and so does the end results!!! Nice cook!!! Don
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Looks just great - definitely in my recipe catalog
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I love Jambalaya and love the way this looks. Great idea of serving the rice separate.
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Thanks for recipe! Looks great!