So I came across this recipe for jambalaya from Jerry Odum down in Louisiana. I decided to whip some up and here's what happened.
- 1 lb smoked sausage ($3.00)
- 4 chicken leg quarters ($4.50)
- 1 lb uncooked shrimp, mussels, clams, crayfish, oysters or other seafood of your choice
- Jasmine Rice (4 cups)
- Bayou Blast (Emeril's spices) 4 tbsp
- 3 Large stalks celery (diced)
- 4 large sweet onions (large chop)
- 2 bunches scallions (green onions)
- 2 red bell peppers (diced)
- 1 qt fresh chicken stock
I recommend de-boning the leg quarters. If you need help learning how to do that leave me a comment and I'll post it.
First prep your veggies like a good sous. Or be like the professionals and have someone else do it.
Put a drop of oil on the pan and spread it around with a paper towel. Start them skin side down after making sure there are no little bits of cartilage or gristle on the non skin side. Let them brown in the pan for a while 5-10 minutes then flip.
So this will cook for maybe 30 minutes or so while the onions get nice and soft and yummy.
You can use this time to cut up your chicken and sausage.
Let that simmer for another 15 minutes before adding the rice and the shrimp/seafood.
Editor's note: when I made this I had to take 1/2 the recipe out of one pot and put it in another because I overflowed. You need a Large pot. This recipe will probably feed 10.
Cook for 15 minutes until the rice starts looking good and then flip everything in the pan so that the rice from the top is buried. Add stock if necessary.