Jambalaya

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Jambalaya

Postby Vindii » Mon Feb 27, 2012 3:53 am

Shrimp, Chicken, and Andouille Jambalaya from John Besh’s book that I won on another forum. My first time making it. I think I got pretty close as it as it was damn good. I cut the recipe in half and it still made a ton. I’ll have a full crock pot to take to work tomorrow for lunch. I smoked the chicken thighs in the keg but did the rest in a big cast iron dutch oven on the stove.

Most of the players. Bacon and sausage were already going.

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Done

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Awesome stuff.

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Here's the same recipe from the book.

http://www.ivillage.com/shrimp-chicken- ... 3-r-110880
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Postby grisell » Mon Feb 27, 2012 11:05 am

That looks great!
André

I have a simple taste - I'm always satisfied with the best.
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Postby RodinBangkok » Mon Feb 27, 2012 11:24 am

Nothing like a Jambalaya, nice post!
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Postby salumi512 » Mon Feb 27, 2012 3:01 pm

And then the question of which hot sauce to put on the table. Louisiana and Crystal are my favorites for Jambalaya.
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Postby SausageBoy » Mon Feb 27, 2012 3:34 pm

Sure looks tasty!!!!!

8)
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Postby mitchamus » Tue Apr 17, 2012 10:55 pm

I made this last night - it was awesome.

Except - I have never seen Andouille down here
- So I substituted Chorizo.

Here is my ingredient list, in modified quantities from the original.

(warning - this still makes a truckload!)


Meat:
4 Chorizo sliced
3 chicken thigh fillets (smoked if you can get them)
3 pork sausages, filing only
4 rashers of loin bacon diced
25 green prawns

Veg:
2 medium brown Onions diced
1 red Capsicum (pepper) Diced
1 green Capsicum (pepper) Diced
4 Spring onions (green onions)
4 celery stalks diced
2 cloves of garlic minced

Other:
3 Cups of Basmati rice
1 800g tin chopped tomatoes
2.5 Cups of chicken stock

Spice:
2 bay leaves
1.5 Tbsp smoked paprika
1/2 Tbsp Celery Salt
1tsp dried Thyme
1tsp Cayenne
1/2 tsp Salt
1tsp black pepper
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