JLK’s Totally Fucking Awesome Jambalaya


JLK from Pieces of Me has graciously provided this recipe for totally fucking awesome jambalaya for Comrade PhysioProf’s readers:

Disclaimer #1: This makes a SHITload of food. You will fill a 10×15 pyrex dish to the tippity top. But I made it for my dad for his birthday so he would get several meals out of it. You can freeze the leftovers or adjust the ingredient amounts as necessary.

Disclaimer #2: This is some spicy shit. You’ll taste a small bite and be like, “Oh, this isn’t so bad” and then within seconds, your mouth will start to feel the heat. Adjust cayenne pepper amount accordingly. If you want it hotter, season with hot pepper sauce before serving.

Disclaimer #3: Do not be fucking lazy or intimidated and cook the rice separately. That means NO Minute Rice! If you don’t cook it all together, it will not taste nearly as good.

Disclaimer #4: The ingredient list is daunting, I know. But a lot of this stuff you will already have, and if you don’t – what the hell kind of cook are you, anyway? You should really only have to buy shrimp and Cajun sausage.

And last bit of helpful info: This recipe was based on using uncooked chicken. If you have chicken that is already cooked, you can go ahead and skip the first step and the second pan.


Ingredients:

1 pound smoked sausage, sliced (Try to get Andouille Cajun sausage)
2 green bell peppers, diced
2 onions, diced
5 cloves garlic, minced
2 (14.5 ounce) cans peeled and diced tomatoes w/ liquid
1 tablespoon chili powder
1/2 teaspoon ground cayenne pepper
1 teaspoon Worcestershire sauce
5 bay leaves
2 cups uncooked white rice
2 cups beef broth
2 cups chicken broth
2 teaspoons olive oil
2 boneless skinless chicken breasts, cut into bite-size pieces
1 cup diced celery
salt and ground black pepper to taste
1 teaspoon dried thyme
2 teaspoons Cajun seasoning
6 slices bacon, cut into 1 inch pieces
10 ounces cooked ham, cut into 1/2 inch pieces
1 pound medium shrimp – peeled and deveined (I use the pre-cooked stuff, remove the tails)

Directions:

1. Cook bacon in large pot until crisp. Remove bacon with slotted spoon and set aside. Do NOT drain the grease from the pan.

2. Meanwhile (if using uncooked chicken), heat 2 tsp of oil and cook chicken and sausage until lightly browned in separate skillet.

3. Add celery, pepper, onion, and garlic to bacon drippings and cook until tender.

4. Stir in tomatoes, chili powder, pepper sauce, cayenne, Worcestershire and bay leaves; reduce heat and simmer 15 minutes.

5. Add the ham, chicken and sausage to the pot, and pour in the beef broth and chicken broth. Season with thyme and Cajun seasoning.

6. Bring to a boil, and add the rice. Return to a boil, then turn the heat to low, cover, and simmer for about 20 minutes, until the rice is tender. Do NOT stir, do NOT remove the cover. This is the trick to cooking rice!

7. Stir in the shrimp and bacon just before serving, and heat through. If you use uncooked shrimp, let it cook for about 5 minutes before serving. Season with hot pepper sauce if desired.

Enjoy with an ICE COLD beer.

Comments

  1. chezjake says

    Sounds very similar to mine. I use a little less tomato, more onion, celery, and garlic, and often skip the chicken and use twice as many shrimp.

    Also real “Cajun seasoning” is simply a mix of thyme, red pepper (cayenne), and black pepper. You’re already adding fresh garlic, and there’s plenty of salt in the bacon, ham, sausage, Worcestershire, and stock, so why pay extra for pre-made Cajun seasoning that just adds salt and garlic powder to the traditional “trinity” of Cajun seasonings. For JLK’s recipe, I’d just use 2 tsp of leaf thyme, 1/2 tsp cayenne, and about 1 1/2 tsp of black pepper. BTW, if you have fresh celery leaves from the celery you chopped to sauté, chop them fine and add them at the end with the bacon and shrimp.

    Good stuff! And yes, definitely a *good* cold hoppy beer. This dish will overpower almost any wine. I recommend Sam Adams Lager or a good IPA.

  2. says

    Chezjake, when I made this for my dad I felt like I spent half my life chopping peppers, onions, and celery. I can’t imagine how you do it with more!

    I’ll have to check my Cajun seasoning’s ingredients after football tonight, because I think the stuff I bought has a lot more in it than thyme and pepper. I used it for simplicity, and the amount of spice seemed to work out perfectly. Though I should probably mention I used low fat, low sodium broth.

    In Nearby Small New England City, there is a Cajun restaurant owned and operated by Very Famous New Orleans Chef, and everyone who has eaten there and has tried my jambalaya says that mine is better. (Unsolicited, by the way – I always just shoot for edible.)

    BUT, I am not from New Orleans, nor have I ever so much as visited New Orleans though I desperately want to. I make no claims as to the authenticity of this recipe. I just hope y’all like it.

  3. chezjake says

    JLK, there are some tricks to chopping that can save time and energy. First off, you need a decent, sharp chef’s knife — it doesn’t have to be super expensive, and it doesn’t need to be one of the big, long, heavy ones that the macho chefs use. I find an 8-inch knife works best for me. You also need a decent sized cutting board for the job you are doing, so you don’t have to take time out to remove chopped product until you’ve done a whole onion, or whatever. Disclaimer: I’m not a professional cook, but I’ve been a fairly large scale hobby cook for almost 50 years. Practice helps a lot.

    Here’s the whole spiel on chopping onion, complete with video. http://www.reluctantgourmet.com/cut_onion.htm (And that 10″ knife he’s using in the video probably cost less than $30 at a restaurant supply outfit — most such places do sell retail.)

    For celery, take all the washed stalks you want to chop and cut them into three roughly equal lengths. Split the extra wide ends in two. Make these lengths into a single bunch that you can then hold together as you slice off pieces of the proper size with your chef’s knife.

    Peppers are a little more complicated. Use a sharp paring knife to core and seed them, then split in two lengthwise – remove any remaining thick white ribs as they tend to be bitter. Now, use your chef’s knife to make thin lengthwise strips of pepper, then turn the whole stack of strips 90 degrees and slice across into the size dice you want.

    I’m not from New Orleans either; I’m in upstate NY. I read a bunch of cook books in my armchair, put them all away, and then went shopping and cooked by what I call “informed instinct.”

  4. says

    The ingredient list is daunting, I know. But a lot of this stuff you will already have, and if you don’t – what the hell kind of cook are you, anyway?

    Who keeps all that shit in their kitchen? I think the only things on the list that I DO have are diced tomatoes and rice. It goes without saying that I’m not the most devoted cook in the blogosphere. I do have 9 boxes of breakfast cereal though – now there’s something I’m devoted to.

  5. ...tom... says

    Do not be fucking lazy or intimidated and cook the rice separately. That means NO Minute Rice! If you don’t cook it all together, it will not taste nearly as good.

    Death to Minute Rice..!!

    I will have to file this recipe away and give it a try soon JLK.

    Great guest post.

    …tom…
    .

  6. says

    @ PiT – LOL!

    @ Chezjake: I’ve actually got the Henckels professional series chef’s knife and paring knife. What I’m missing is the practice, because for awhile I got lazy and was using an electric cuisinart chopper thing. I’ve got some pretty good cutting boards too.

    Actually, what I’m REALLY missing is patience. I love chopping and mincing, but it gets tedious when you’ve got a shitload of veggies to do.

    I’m also a huge fan of the reading cookbooks and taking the “informed instinct” approach. That’s how I came up with the jambalaya recipe, and most of my other recipes now that I think about it.

    @…tom…: LOL! I actually love minute rice when I’m cooking for just me, though I’ve gotten really really good at making rice the “real” way. I make a kick-ass risotto and perfect jasmine rice. If you try out the jambalaya, you have to post a review!

  7. Mister stinky says

    Fucking fuck! This fucking recipie is shitloads under. I fucking add in some fucking real spices and fucking cook it for most of the fucking day so it fucking tastes the shit! I also fucking like to add that creole shit to the fucking recipie so it’s fucking awesome.

    I like the fucking stuff so fucking much that I fucking eat it every fucking week. I am so fucking loved by my fucker friends that they shit themselves all over fuck to eat my stuff.

    How do all you motherfuckers get your fuckwad fuck friends to fucking eat your fucking food? Do you bet they wont fucking do it or do you call them a wimpy cocksucker like I fucking do and tell them to fucking fuck fuck so they will eat it?

    you guys are so fucking cool!

  8. Oldfube says

    I made this, I liked it a lot, but it’s not so fucking spicy if you leave out the Cayenne (I have to do that for certain members of the household). I do have a couple questions:

    1. Which Cajun Seasoning do you use?
    2. When you add Pepper Sauce in step 4 how much do you use? It’s not in the fucking list of ingredients.
    3. When did I start using fuck in every sentence?

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