Double Batch
Seasoning Mix:
2 teaspoons salt
2 teaspoon cayenne pepper
1 teaspoon black pepper
1 ½ pounds medium peeled shrimp (or more)
Ingredients:
1 pound andouille sausage (cut into ¾” slices)
1 pound chicken breast (cut into 1” cubes)
1 pound crabmeat (optional because expensive)
8 tablespoons unsalted butter
1 (16 ounce) can tomato sauce
4 cups finely chopped onions
2 cups finely chopped green onions (tops & bottoms)
1 cup finely chopped green bell pepper
½ finely chopped jalapeno
1 or 2 finely chopped chili peppers (mild like Serrano)
½ cup finely chopped fresh parsley
3 tablespoons finely chopped garlic
4 bay leaves
½ teaspoon dried thyme leaves
4 cups chicken stock
2 cups Uncle Bens converted rice
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon hot pepper vinegar
Note: Use your judgment with peppers…will get hotter as it cooks and leftovers will be hotter. This recipe might be too hot for some people so you might want to use less peppers and add later if needed.
Night before serving: Combine seasoning mix ingredients in a bowl and coat the shrimp (not crab). Squeeze in with your hands. Cover with plastic wrap and refrigerate.
Melt the butter in a large pot or Dutch oven on low heat. Add the tomato sauce and turn heat to high. Stir constantly until mixture turns dark and red oil pools out in puddles (about 8 to 12 minutes). Scrape bottom so it doesn’t scorch. Stir in onions, green onions, peppers, parsley, garlic, thyme, chicken and sausage and cook for 5 minutes. Add the stock, rice, pepper vinegar, salt and pepper. Bring to a simmer and then lower heat to slow simmer. Test the spicy heat and add more vinegar pepper and/or jalapeno if desired. Cover and cook without stirring for about 20 minutes or until rice is tender but firm.
At this point you can remove some Jambalaya for the “seafood intolerant people.”
Stir in the shrimp and crab and simmer until shrimp are almost cooked. Remove from heat and let sit for 10 minutes.
Laissez les Bon Temps Roulez!
Just So You Know... 