KClandcruiser
is one Smokin' Farker
I decided to whip up a batch of jambalaya for the LSU game this past weekend. It had been a while since I'd made it so it just felt right.
First, I started with dicing onion, bell pepper, and celery. I usually use green bell pepper but I had the red and orange pepper at home so I just rolled with it.
Then I had 2.5 lbs of andouille from a local sausage maker, 2.5 lbs of boston butt and 2.5 lbs of boneless skinless chicken thighs all cubed up or sliced
Next I browned the pork really well on all sides and letting it stick to the pan to help build the gratin to form the color of the jambalaya.
Next the chicken thighs get the same treatment and then the sausage goes in just to get a little color
Finally you add in the veggies and let them sweat down and help loosen the gratin on the bottom of the dutch oven. After a few minutes you scrape the bottom of the pan with the veggies and they start to take on a nice brown color and help form the color of your jambalaya
After the veggies are cooked, add in the necessary amount of stock, bring back to a rolling boil and then add your long grain rice. After the pot returns to a boil again, let it go for a few minutes until the rice starts to jump out of the pot (I forgot to take a picture during this stage, my pot was 99.99% full and I was more focused on not spilling or burning the house down). Then, cover and turn heat to low and let ride 25 minutes or so. Once that is done, fluff the rice and let sit covered off the heat for 10ish minutes. After that, you'll end up with something similar to this
Also not pictured is the french bread that I made and the boudin that I smoked.
First, I started with dicing onion, bell pepper, and celery. I usually use green bell pepper but I had the red and orange pepper at home so I just rolled with it.
Then I had 2.5 lbs of andouille from a local sausage maker, 2.5 lbs of boston butt and 2.5 lbs of boneless skinless chicken thighs all cubed up or sliced
Next I browned the pork really well on all sides and letting it stick to the pan to help build the gratin to form the color of the jambalaya.
Next the chicken thighs get the same treatment and then the sausage goes in just to get a little color
Finally you add in the veggies and let them sweat down and help loosen the gratin on the bottom of the dutch oven. After a few minutes you scrape the bottom of the pan with the veggies and they start to take on a nice brown color and help form the color of your jambalaya
After the veggies are cooked, add in the necessary amount of stock, bring back to a rolling boil and then add your long grain rice. After the pot returns to a boil again, let it go for a few minutes until the rice starts to jump out of the pot (I forgot to take a picture during this stage, my pot was 99.99% full and I was more focused on not spilling or burning the house down). Then, cover and turn heat to low and let ride 25 minutes or so. Once that is done, fluff the rice and let sit covered off the heat for 10ish minutes. After that, you'll end up with something similar to this
Also not pictured is the french bread that I made and the boudin that I smoked.
