{"id":7495,"date":"2019-02-27T16:51:05","date_gmt":"2019-02-27T16:51:05","guid":{"rendered":"http:\/\/www.burnedatthesteak.com\/blog\/?p=7495"},"modified":"2019-02-28T18:28:08","modified_gmt":"2019-02-28T18:28:08","slug":"jambalaya-junkie","status":"publish","type":"post","link":"https:\/\/www.burnedatthesteak.com\/blog\/2019\/02\/27\/jambalaya-junkie\/","title":{"rendered":"Jambalaya Junkie"},"content":{"rendered":"

\"\"<\/p>\n

I used to make this dish all the time.\u00a0 Decades ago.\u00a0 It used to be my fanciest creation.\u00a0 As time marched on, new and less time consuming dishes took over and the jambalaya was forgotten.\u00a0 It didn’t help that some of the ingredients were hard to find.\u00a0 It’s not like grocery stores were brimming with andouille sausage twenty years ago.<\/p>\n

\"\"<\/p>\n

Yanno, and then life happened.\u00a0 Job changing, moving, marrying, divorcing, becoming a mom.\u00a0 And moving, job changing, marrying, and moving.\u00a0 It just so happens that we have this funky little meat and fish market kind of off the beaten path down here in this smallish rural logging town.\u00a0 The store has turned over a few times, but it looks like the new owners are on track to success.\u00a0 I happened to be in on a day where they had both andouille AND giant prawns.<\/p>\n

\"\"<\/p>\n

It was a sign.\u00a0 I got both and decided to revisit this dish.\u00a0 It was time to pause in the era of jambalaya before there was an Emeril.\u00a0 Bam!\u00a0 The last time I made this, I didn’t have a care in the world and basically no responsibilities.\u00a0 I was also not that great in the kitchen.\u00a0 Ha!\u00a0 Looking back, I’d probably call that mess I made a pretend jambalaya.\u00a0 Can you say Lawry’s seasoned salt?\u00a0 Ugh.<\/p>\n

\"\"<\/p>\n

One of my pet peeves about this dish is the overcooked shrimp.\u00a0 It never fails.\u00a0 Even upon perusing The Googles, you see the shrimp added too soon, too much, too chopped up, which accelerates the overcooking of the shrimp.\u00a0 There are smarter ways to get the shrimp flavor distributed throughout the dish without ruining the shellfish in the process.\u00a0 And chopped shrimp?\u00a0 Why?!\u00a0 Don’t bother.<\/p>\n

\"\"<\/p>\n

Also, I chose to elevate it.\u00a0 The garlic was black.\u00a0 The water was replaced with shrimp broth.\u00a0 And the herbs were fresh.\u00a0 I recently recreated a chile chocolate pie that used ground dried chiles, so instead of just using powdered cayenne, I chose to grind dried chile instead.\u00a0 It wasn’t super obvious, but I felt like there was more chile flavor instead of just flavorless heat.\u00a0 It made a difference to me.<\/p>\n

\"\"<\/p>\n

Hubs couldn’t stop eating it.\u00a0 He thought it was divine.\u00a0 As for me, I felt apathetic.\u00a0 I think that, for the amount of work that goes into jambalaya, I’d be more impressed.\u00a0 Perhaps this is why I don’t make it anymore.\u00a0 And perhaps this is why so many recipes abuse the shrimp in jambalaya.\u00a0 Because to me it’s pretty ho hum.\u00a0 So Hubs got the rest of the pot to himself.\u00a0 Perfect!<\/p>\n

\"\"<\/p>\n

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Jambalaya<\/h2>\n
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Ingredients<\/h3>
  • 2<\/span> cups<\/span> chopped tomatoes<\/span><\/li>
  • 4<\/span> cups<\/span> shrimp broth<\/span><\/li>
  • 2<\/span> cups<\/span> small chopped bell pepper<\/span><\/li>
  • 2<\/span> cups<\/span> small chopped white onion<\/span><\/li>
  • 2<\/span> cups<\/span> small chopped celery<\/span><\/li>
  • 1\/4<\/span> cup<\/span> chopped parsley plus a few sprigs<\/span><\/li>
  • 2<\/span> tablespoons<\/span> fresh oregano leaves plus a few sprigs<\/span><\/li>
  • 1<\/span> tablespoon<\/span> fresh thyme leaves plus a few sprigs<\/span><\/li>
  • 1<\/span> tablespoon<\/span> fresh ground cayenne<\/span> or other hot red pepper<\/span><\/li>
  • 1<\/span> chicken breast cooked and cubed<\/span><\/li>
  • 1<\/span> lb<\/span> shrimp or prawns raw<\/span> cleaned, and shelled<\/span><\/li>
  • 1<\/span> lb<\/span> andouille sausage sliced<\/span><\/li>
  • 4<\/span> cloves<\/span> garlic minced<\/span> I used black garlic<\/span><\/li>
  • 1<\/span> teaspoon<\/span> garlic powder<\/span><\/li>
  • 3<\/span> bay leaves<\/span><\/li>
  • 2<\/span> cups<\/span> long grain white rice<\/span><\/li>
  • 1\/4<\/span> cup<\/span> peanut oil<\/span><\/li>
  • 3<\/span> green onions sliced<\/span><\/li>
  • Salt and pepper to taste<\/span><\/li>
  • Preferred hot sauce to taste<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • To make the shrimp broth, simply cook the shells of the shrimp with about a half a gallon of water, a teaspoon of salt, and a few sprigs of thyme, parsley,and oregano.\u00a0 Reduce that liquid down by half on medium heat for about 30 minutes and strain out 4 cups.\u00a0 Set aside.<\/div><\/li>
    • In a deep saute pan, combine the peanut oil with the chopped celery, onion, and bell pepper.\u00a0 Cook on medium high for about 10 minutes.\u00a0 Stir in the ground hot pepper, the garlic powder, and the fresh garlic.\u00a0 Combine and cook for about 3 minutes.<\/div><\/li>
    • Stir in the fresh destemmed herbs, reserving about a tablespoon of the parsley for garnish later.\u00a0 Stir in the tomatoes.\u00a0 Cook, stirring frequently for about 10 minutes.<\/div><\/li>
    • Meanwhile, in a dutch oven or enameled cast iron pot with a lid, brown the andouille sausage, stirring frequently.\u00a0 Set aside and toss in the chicken.<\/div><\/li>
    • To the saute pan with the vegetables, add the shrimp broth.\u00a0 Bring to a simmer and remove from heat and pour over the sausage and chicken.\u00a0 Stir in the rice, drop the bay leaves on top, cover and bake on 325 in the center of the oven for about 30 minutes or until rice is done.\u00a0 Check the rice with a small spoon without letting all the heat escape.<\/div><\/li>
    • If the rice is done, drop the shrimp quickly in a single layer on top and replace the lid.\u00a0 The shrimp will steam for about 5 or 10 minutes while the rice rests.\u00a0 If using prawns, butterfly them first.\u00a0 When the shrimp is done, garnish with green onions, reserved parsley, and hot sauce. Voila!<\/div><\/li><\/ul><\/div><\/div>\n\n\n<\/div><\/div>\n

      \"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

      I used to make this dish all the time.\u00a0 Decades ago.\u00a0 It used to be my fanciest creation.\u00a0 As time marched on, new and less time consuming dishes took over and the jambalaya was forgotten.\u00a0 It didn’t help that some of the ingredients were hard…<\/p>\n","protected":false},"author":1,"featured_media":7506,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":[],"wprm-recipe-roundup-description":[],"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[3],"tags":[],"jetpack_featured_media_url":"https:\/\/www.burnedatthesteak.com\/blog\/wp-content\/uploads\/2019\/02\/IMG_0155.jpg","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pagICo-1WT","_links":{"self":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/7495"}],"collection":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/comments?post=7495"}],"version-history":[{"count":4,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/7495\/revisions"}],"predecessor-version":[{"id":7563,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/7495\/revisions\/7563"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media\/7506"}],"wp:attachment":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media?parent=7495"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/categories?post=7495"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/tags?post=7495"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}