SHRIMP AND CHICKEN JAMBALAYA WITH ANDOUILLE SAUSAGE
Steps:
- 1. In a rondeau, heat the oil over high heat. Season the chicken legs (or rabbit) with the spice rub and brown lightly on both sides. Take out the chicken meat and sauté the sausage pieces until they are lightly browned. Remove the sausage from the rondeau--leave about 2 ozs. of the fat in the rondeau. 2. In the remaining fat and fond, gently sweat the onions, bell pepper, celery and garlic. Cover and cook until the vegetables begin to soften - approx. 10 minutes. 3. Next add the cayenne, white and black pepper and paprika. 4. Add the tomatoes with their juice, the stock, bay leaf, dried oregano. Add the browned chicken and sausage, bring to a simmer, and cook covered for 15-20 minutes--until the chicken is completely cooked. Lastly add the basil, thyme, Worcestershire, Tabasco and bring to a simmer. Remove the chicken legs and sausages and reserve warm. 5. Add the rice to the cooking liquid and simmer gently until it is just done-al dente. Hold hot. 6. Peel and devein the shrimp and reserve - you need 60 ea. 7. For pick-up: Re-heat chicken legs and sausages in a hot oven. Meanwhile season the shrimp with the spice rub and sauté in a separate sauté pan. 8. Garnish the Jambalaya topped with the green onions.
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afi khan
[email protected]This jambalaya was just okay. The flavors were good, but the rice was a bit too mushy for my taste.
Donall Kennan
[email protected]This jambalaya was delicious! It was easy to make, and the flavors were incredible. I will definitely be making this again.
ashraf hammad
[email protected]This jambalaya was amazing! I loved the combination of shrimp, chicken, and sausage. The flavors were incredible.
IMORO ABDUL-RAUF
[email protected]This jambalaya was a bit too spicy for my taste, but it was still good. I would recommend using less cayenne pepper next time.
Aestheic Cookie
[email protected]I was really impressed with this jambalaya. It was easy to make, and the flavors were incredible. I will definitely be making this again soon.
Lucas Mccafferty
[email protected]This jambalaya was delicious! The flavors were well-balanced, and the rice was cooked perfectly. I would definitely recommend this recipe to anyone.
Ali Elsoudi
[email protected]I thought this jambalaya was just okay. The flavors were good, but the rice was a bit too mushy for my taste. I would recommend cooking it for a shorter amount of time next time.
Kelly Davis
[email protected]This jambalaya was amazing! It was so easy to make, and the flavors were incredible. I will definitely be making this again and again.
Billy Aldridge
[email protected]I was disappointed with this jambalaya. The flavors were bland, and the rice was undercooked. I wouldn't recommend this recipe to anyone.
Chester 47
[email protected]This jambalaya was delicious! I made it for a party, and everyone loved it. The only problem was that it didn't make enough leftovers! I'll definitely be making this again soon.
Swajon Mahmud
[email protected]The flavors in this jambalaya were incredible! I especially loved the combination of the shrimp, chicken, and sausage. However, the rice was a bit too mushy for my taste. I would recommend cooking it for a shorter amount of time next time.
Sandy Publish
[email protected]This was my first time making jambalaya, and it turned out great! I followed the recipe exactly, and it was easy to follow. The only thing I would change is to add a bit more spice next time.
Shoaib Lashari
[email protected]I've made this jambalaya several times now, and it's always a crowd-pleaser. The hardest part is waiting for the rice to cook! I like to serve it with a side of cornbread and a cold beer.
Manjil Pandey
[email protected]This jambalaya was a hit with my family! The flavors were bold and delicious, and the shrimp, chicken, and sausage were all cooked perfectly. I especially loved the addition of the andouille sausage, which gave the dish a nice spicy kick.