Name: Jambalaya
Ingredients: 1/2 tsp black pepper; 1/2 tsp white pepper; 1/4 tsp oregano; 1/4 tsp smoked paprika; 1/4 tsp hot paprika; 1/4 tsp celery seed; 1/2 tsp granulated garlic; 1/2 tsp granulated onion; 3/4 lb jumbo shrimp; 1/2 lb andoulie sausage, sliced; 1/2 lb boneless, skinless chicken thighs, bite sized; 1 cup diced onion; 1/2 cup diced green pepper; 1/4 cup diced celery; 3 cloves garlic, minced; 2 scallions, sliced thin; 1 1/2 cups chicken stock; 1/2 cup long grain rice; 6 sprigs thyme, tied together; 2 leaves dried bay; 1 tbs canola oil; 15 oz can diced tomato, drained discard juice; kosher salt

Mind blowing awesomeness.

Serves 4 with a side, cold beer, and frank’s hot sauce. Serves 2 if you want to eat.

I did a bunch of homework to make this. I didn’t like any of the recipes i found, so i merged the elements of the best of them. Here are some of them:

Deep South: New Southern Cooking by Brad McDonald
Lee Bros. Southern Cookbook by Matt and Ted Lee
My New Orleans: The Cookbok by John Besh
NYT Cooking Chicken and Sausage Jambalaya

I also looked at one that had clam juice in it. yuck.

Mise en Place

Spice mix

1/2 tspblack pepper
1/2 tspwhite pepper
1/4 tsporegano
1/4 tspsmoked paprika
1/4 tsphot paprika
1/4 tspcelery seed
1/2 tspgranulated garlic
1/2 tspgranulated onion

Meats

3/4 lbjumbo shrimp
1/2 lbandoulie sausage, sliced
1/2 lbboneless, skinless chicken thighs, bite sized

Veggies

1 cupdiced onion
1/2 cupdiced green pepper
1/4 cupdiced celery
3 clovesgarlic, minced
2scallions, sliced thin
1 1/2 cupschicken stock
1/2 cuplong grain rice
6 sprigsthyme, tied together

Staples

2 leavesdried bay
1 tbscanola oil
15 oz candiced tomato, drained discard juice
kosher salt

Directions

Put stock into small pot

Peel and devein shrimp, put shells into pot with stock. When done stash shrimp in fridge

Bring stock to a boil, reduce heat to low

In dutch oven on medium high, heat oil, and then brown sausage 3-4 minutes a side. When done evac to a plate

Next salt chicken then brown, 3-4 minutes a side. When done evac to a plate

Reduce heat to medium low, add trinity (onions, green pepper, celery) and cook till onion takes on a touch of color, ~10 minutes

Add garlic and spice mix, cook 1 minute

Strain stock into a separate container. Discard shrimp shells.

Add tomatoes, strained stock, bay, thyme, and 1 tsp kosher salt. bring to a boil

Add rice, chicken, sausage, return to a boil, cover and turn heat to low. Cook 25 minutes

Uncover and stir jambalaya. Add in shrimp, stir, and return to a boil.

Cut heat, cover, let sit 10 minutes.

Taste, adjust seasoning, remove thyme bundle, and serve with scallions on top.