Creole Chicken and Sausage Jambalaya

[Esox]

First try.

One whole chicken breast, boned, skin on, cubed.
1lb Spanish Chorizo. I couldnt find Andouille at 7am when I went shopping.
2 large green Bell Peppers. Roughly chopped
2 medium Spanish onions. Roughly chopped
2 medium Jalapeno peppers. Finely chopped
3 large stalks celery. ~1/4" slices.
2 Tbsp each, Sea salt, Black pepper, Paprika, Garlic powder, Cajun seasoning and Parsley.
1 Tbsp Oregano.
2 oz each, Peanut oil and Olive oil.
1 large can diced and spiced tomatoes.
1L Chicken stock.
1 1/2 cups uncooked rice.

That made 4qts, or so.

Peanut oil in the Dutch Oven heating while I deboned and cut up the chicken. Chicken in, Paprika in, stir and blend well, stirring while I cut up the sausages. Sausages in, stir and mix with oil and Paprika. Left to cook stirring occasionally while I chopped the peppers. I had a really nice deep glaze on the bottom of the Dutch Oven at this point. Peppers in, stir and mix while I chopped the onions. Onions in, stir and mix while I chopped the Celery. Celery in, tomatoes in, chicken stock in. Seasonings in, Olive oil in, stir and mix well.

Half cooked, about 30 minutes. I could smell it from the sidewalk in front of my house at this point. Deep and rich.

Another 20 minutes.

Off the heat and I let it sit and steam for another 30-45 minutes. Friends have already started lining up lol.

Two orders up.

I could have, maybe, left the Jalapenos out or added another Bell Pepper. Its hot but not too hot. It's deep, rich, spicy and filling! This is the kind of food that stays with you. I'm stuffed!

 

[Ad Astra]

That looks right!

Can smell it right through the iPad speakers....

AA

 

[SharpieB]

That looks amazing. Thanks for the recipe.

 

[Esox]

Thanks.

Not bad for a first go. It smells strong because it is strong. I think I'd use about half the seasonings next time.

 

[kelbro]

Jambalaya IS strong. Gumbo is the milder cousin.

That looks good!

 

[Esox]

Jambalaya IS strong. Gumbo is the milder cousin.

That looks good!

I guess I did it right then haha. Its good cold too.

 

[Toothpick]

Looks awesome. Anything with rice I’m a fan of. Can’t get enough of it!

 

[Esox]

Looks awesome. Anything with rice I’m a fan of. Can’t get enough of it!

I know I need to cut the amounts in half. Theres a lot left over.

I wasnt sure if I should have skinned the breasts or not but I think the skins have broken down enough while cooking because I havent found any. I'm sure the skin and fat has added a lot of flavour.

The Chorizo isnt as strong as I had hoped. It could use a deeper smokier flavour but not sure which sausages would work the best.

 

[Toothpick]

My dad was a big fan of Andouille Sausage. It’s smoked usually and heavily spiced but I don’t recall it being spicy HOT. Pretty sure it’s made with chopped pork instead of ground pork, but that may vary by the manufacture. I don’t think he ever did it was Chorizo. Hopefully next time you can find the Andouille because IMO that would give you the smokier flavor.

I think my pops reserved Chorizo for eggs. Scrambled eggs and chorizo…yummmm. On a taco shell. Oooo boy.

 

[Esox]

My dad was a big fan of Andouille Sausage. It’s smoked usually and heavily spiced but I don’t recall it being spicy HOT.

I had hoped to find some authentic smoked andouille and thats what I'll be looking for. Theres enough heat in it as it is, it's at my limit but it needs that smokey depth. Another onion and another Bell pepper would have been good too. I didnt think I'd end up with as much as I did.

 

[Toothpick]

I had hoped to find some authentic smoked andouille and thats what I'll be looking for. Theres enough heat in it as it is, it's at my limit but it needs that smokey depth. Another onion and another Bell pepper would have been good too. I didnt think I'd end up with as much as I did.

You can munch on it for a few days though. So that’s a plus

 

[Esox]

You can munch on it for a few days though. So that’s a plus

I was thinking about freezing some but not sure how that would work out.

 

[Esox]

Second kick at the can with homemade authentic Anduillie sausage. Yep, Anduillie makes the difference.

 

[TexLaw]

Nice, @Esox.

What you want to do now is hunt down some tasso and put that in there. You'll really know the good stuff, then!

 

[Esox]

Nice, @Esox.

What you want to do now is hunt down some tasso and put that in there. You'll really know the good stuff, then!

Explain 'tasso' to me please lol.

This might be on the menu again soonish.

 

[TexLaw]

Explain 'tasso' to me please lol.

This might be on the menu again soonish.

It's a chunk of pork butt (usually about a pound or two) that's been salt-cured a bit, rubbed with some pretty potent spices (cayenne, black pepper, garlic powder, and some other goodies), and then hot smoked. You dice it up and use it for seasoning like you would do with bacon or salt pork or something like that.

You can eat it straight, but that's not really what it's all about. It's pretty tough stuff because it's not cooked to the same temperature as a pork butt you'd want to slice or pull. Each chunk is rubbed separately, so it's pretty spicy stuff.

 

[Esox]

It's a chunk of pork butt (usually about a pound or two) that's been salt-cured a bit, rubbed with some pretty potent spices (cayenne, black pepper, garlic powder, and some other goodies), and then hot smoked. You dice it up and use it for seasoning like you would do with bacon or salt pork or something like that.

You can eat it straight, but that's not really what it's all about. It's pretty tough stuff because it's not cooked to the same temperature as a pork butt you'd want to slice or pull. Each chunk is rubbed separately, so it's pretty spicy stuff.

Thanks. I havent seen any around but I'll ask the butcher. I found a small butcher shop just around the corner from me and he does handle some very select cuts and specialty meats, The Hungary Butcher. Thats where I found the andouille but some things arent easy to find around me.

 

[oc_in_fw]

No okra? I’d eat that for sure, then.

 

[Wishoot]

Looks mighty fine to me!

 

[Esox]

No okra? I’d eat that for sure, then.

I never see any in the stores I shop in or I would have tried it.

Looks mighty fine to me!

It's easy too eat too much...