Jambalaya #1
November 4th 2014
Jambalaya #1
Ingredients:
1 lb raw Shrimp
2 cups of shrimp shells (could be from a previous recipe)
4 links of Andouille Sausage (adiells brand)
4 Chicken thighs
4.5 cups chicken broth (low sodium)
1 green pepper, chopped
5 cloves garlic, minced
4 green onions, chopped
1 sweet or yellow onion, chopped
1 (28oz) can diced or crushed tomatoes
4 ribs celery, chopped
1 TSP Slap Yo Mama Seasoning
1 TBSP paprika, plus 1 tsp
Salt and pepper
1 TBSP worsteshire sauce
2 tsp Cajun seasoning
2.5 cups long grain white rice
1 bay leaf
4 TBSP butter
Directions:
1. Season chicken thighs with Slap Yo mama, pepper and paprika. Heat a dutch oven oven medium high heat and heat up 1 TBSP sunflower oil.
2. Add chicken to pot. Sear chicken for about 7 minutes per side. Remove.
3. Add cut Andouille slices to the pan. Add 1tsp of paprika and 1 tsp of Cajun seasoning. Sear for 6-7 minutes. Remove from pan
4. Put chicken broth and shrimp shells into a small sauce pot and heat over low until ready to use.
5. Add to large pot, celery, pepper, onion, 2 TBSP butter and salt and pepper and cook for about 5-8 minutes or until tender
6. Add garlic and another tsp of Cajun seasoning and let cook for 1 minute
7. Add to pot, rice, tomatoes, bay leaf, worsteshire, and 2 cups of broth, sausage and chicken. Simmer for about 25 minutes.
8. Remove chicken and chop up and put back in pot. Add broth as you go now. Total should be about 4.5 cups of broth. Your total cooking time will be about 45 minutes
9. When the rice needs about 5 more minutes, toss in the shrimp. Continue to cook for 5 minutes. Turn off heat and let rest for 5-10 minutes.
10. Fold in green onions and 2 TBSP butter at the end
Wine Selection for tonight:
Castillo Roquero
Reserve
Tempranillo
2006
Barcelona, Spain
This is from one of the country's oldest wine-making regions with vines dating back to 1904. This wine has grapes from some of those old vines but is also blended with some of the newer vines as well. You will taste ripe berry with soft vanilla and rich cocoa flavors. This wine aged for 5 years in American Oak barrels before they even began tasting it for bottling.
Enjoy
~Julianne
Jambalaya #1
Ingredients:
1 lb raw Shrimp
2 cups of shrimp shells (could be from a previous recipe)
4 links of Andouille Sausage (adiells brand)
4 Chicken thighs
4.5 cups chicken broth (low sodium)
1 green pepper, chopped
5 cloves garlic, minced
4 green onions, chopped
1 sweet or yellow onion, chopped
1 (28oz) can diced or crushed tomatoes
4 ribs celery, chopped
1 TSP Slap Yo Mama Seasoning
1 TBSP paprika, plus 1 tsp
Salt and pepper
1 TBSP worsteshire sauce
2 tsp Cajun seasoning
2.5 cups long grain white rice
1 bay leaf
4 TBSP butter
Directions:
1. Season chicken thighs with Slap Yo mama, pepper and paprika. Heat a dutch oven oven medium high heat and heat up 1 TBSP sunflower oil.
2. Add chicken to pot. Sear chicken for about 7 minutes per side. Remove.
3. Add cut Andouille slices to the pan. Add 1tsp of paprika and 1 tsp of Cajun seasoning. Sear for 6-7 minutes. Remove from pan
4. Put chicken broth and shrimp shells into a small sauce pot and heat over low until ready to use.
5. Add to large pot, celery, pepper, onion, 2 TBSP butter and salt and pepper and cook for about 5-8 minutes or until tender
6. Add garlic and another tsp of Cajun seasoning and let cook for 1 minute
7. Add to pot, rice, tomatoes, bay leaf, worsteshire, and 2 cups of broth, sausage and chicken. Simmer for about 25 minutes.
8. Remove chicken and chop up and put back in pot. Add broth as you go now. Total should be about 4.5 cups of broth. Your total cooking time will be about 45 minutes
9. When the rice needs about 5 more minutes, toss in the shrimp. Continue to cook for 5 minutes. Turn off heat and let rest for 5-10 minutes.
10. Fold in green onions and 2 TBSP butter at the end
Wine Selection for tonight:
Castillo Roquero
Reserve
Tempranillo
2006
Barcelona, Spain
This is from one of the country's oldest wine-making regions with vines dating back to 1904. This wine has grapes from some of those old vines but is also blended with some of the newer vines as well. You will taste ripe berry with soft vanilla and rich cocoa flavors. This wine aged for 5 years in American Oak barrels before they even began tasting it for bottling.
Enjoy
~Julianne
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