Recipe

Spicy Petes Plate Lickin Jambalaya Recipe

	Booker / All my dishes 1 month, 3 weeks ago Killer jambalaya. Make this and put it in your face. Prep:15m Cook:75m Servings:8	Booker
	sausage spicy savory chicken creole ham pork shrimp

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Ingredients

1/2 lb bacon, 1" pieces

2 C celery, cubed medium

1 sweet onion, chopped fine

4 tbsp garlic, minced

1 red bell pepper, chopped medium

2 lb andouille (or similar spicy but not smoked or flavored) sausage, 1/2" rounds

~2 C chicken broth

1 tsp paprika

1 tbsp Old Bay seasoning

2 lb shrimp, peeled & deveined

~24oz stewed tomatoes (canned)

1 C uncooked rice

2 bay leaves

Cayanne/red pepper flakes

(chicken, cubed ham, pulled pork, and other protein additions are optional)

Directions

Measurements are approximate, season to taste. Prep all items prior to cooking.

Crisp bacon in big (recommend 12qt) dutch oven or comparable. Remove excess fat and save some bacon for finish.

Sear chicken or ham if using these items. Remove and set aside.

Saute celery, onion, pepper and garlic. I like to add them in that order, toughest item first.

Add garlic, paprika and Old Bay. I like to season in stages, adding 3tbsp of garlic now, and the rest later. Add cayanne pepper or red pepper flakes for heat. The longer they cook, and/or the more you add, the hotter the final product will be.

Saute vegetables until celery is tender, onions translucent. Avoid browning onions.

Add sausage (and optional proteins). Stir thoroughly to sear and cover, simmer 5-10 minutes.

Add chicken broth, tomatoes, bay leaves. Have enough liquid to just cover all solids. Stir, cover and simmer 15-20 min. I would add additional garlic, red pepper, Old Bay, paprika, or other spices to taste during this simmering phase.

Add rice, stir, cover and simmer as long as directions indicate to cook (usually 20 minutes for long grain white, maybe 40 minutes for brown). Add water or broth if required to completely cook rice.

At this point you should have a little moisture reminaing, so shrimp can cook. Add water if required, or simmer lid-off to reduce excess.

Add shrimp as last step. Cook 3-5 minutes lid-off until the shrimp is pink and split. Stir often and move shrimp into middle of product to cook. Keep shrimp moving to ensure they all cook at the same rate. Once shimp turns opaque they are very close to being done, and close to being overdone. Remember that the shrimp will continue to cook once pot is removed from heat. Avoid overcooking the shrimp!!

You can remove bay leaves (not edible, only included for flavor) before serving, or leave them in. Old tradition is that whomever gets a bay leaf in their bowl has to kiss the cook.

Finish with crispy bacon pieces.

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