Best Jambalaya Ever

[hot_pastrami]

Ok, here it is. If you make some of this, let me know how it turns out, especially if you try any interesting variations.

Best Jambalaya Ever
Presented by Alan "Hot Pastrami" Bellows <alan@alanbellows.com>

Ingredients:
4 Tbsp. Margarine
1/4 lb. Andouille Sausage
1/2 lb. Smoked Sausage
3/4 lb. Chicken
1/2 lb. Pre-cooked Shrimp
1/2 c. Onion
1/2 c. Celery
1/2 c. Red Bell Pepper
2 1/8 c. Uncooked white rice (regular rice, not instant)
1 tsp. Kitchen Bouquet browning and seasoning sauce
1 c. Beef stock
3/4 can Spicy or Zesty Jalepeño diced tomatoes (14 oz. size)

Seasonings:
3/4 tsp. Chili Powder
1/4 tsp. Thyme
1/4 tsp. Cayenne Pepper
1/4 tsp. Black Pepper
1/4 tsp. Salt
Parsley flakes
Tony Cachere's Creole seasoning (optional)

Preparation:
1) You'll need a large pot that can be used on the stove top AND in the oven. Stainless steel works well for this. Pots with plastic handles don't.
2) Before starting, chop the sausage and chicken into bite-sized pieces, and dice the onion, celery, and bell pepper.
3) Once the lid goes on, DO NOT REMOVE IT AT ALL until it comes out of the oven.
4) Total time is about 2 1/2 -3 hours, so plan ahead. But it's worth it.

Instructions:
1) In a large frying pan, sautée sausages in margarine on Medium High heat, until brown.
2) Add chicken, cook until done.
3) Add onion, celery, and bell pepper.
4) Add Chili powder, thyme, cayenne, and black pepper. Mix well.
5) Transfer everything to the large pot, including as much of the juices as possible.

6) Add uncooked rice, and stir well to cover rice with seasonings.
7) Add beef stock, spicy tomatoes, and Kitchen Bouquet. Stir well.
8) Cook covered for one hour on Low heat. DO NOT REMOVE LID! About ten minutes before the hour is up, preheat your oven to 300.
9) Place in oven at 300* for one hour. Don't make me warn you again about the lid. Punk.
10) About ten minutes before the hour is up, warm up your pre-cooked shrimp.
11) Remove from oven, and mix in shrimp.
12) Serve with some parsley flakes sprinkled on top, and optionally sprinkle some Tony Cachere's Creole Seasoning on top if you like it a bit spicier.

Makes six human-sized servings, or four plate-benders.

[richlevy]

As soon as Passover ends, I'm going to pull out some Zatarains and make some quickie Jambalaya.

I don't eat pork sausage, but I did freeze some Hickory Farms Summer sausages which have been too overpowering to eat cooked by themselves. I'm going to chop up a 1 lb sausage for each box.

Eaten on the deck in back, with a little iced tea and some nice music. New Orleans is a state of mind.