Jambalaya |
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 4 | pounds, raw | chicken thighs skin removed | 3 | teaspoons | thyme | 2 | teaspoons | salt, to taste | 4 | leaves | bay leaf - whole (Not Crumbled) | 2 | teaspoons | Red pepper, ground, to taste | 2 | teaspoons | pepper, to taste | 16 | ounces | shrimp, shelled and deveined |
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Steps
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Sequence
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Step
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| | 1 | Shell and devien shrimp. Put shells in pot and cover with water. Set shrimp aside in refrigerator. | | 2 | Boil shrimp shells on high for 10 minutes. Drain water and set aside. Discard shells. | | 3 | Brown chicken in large fry pan. Cool, debone and shred. Set aside. | | 4 | Brown sausage in same large fry pan. | | 5 | In the same pan you browned the chicken and sausage, make Rue. | | 6 | Once Rue is made, place chicken in a dutch oven. | | 7 | Add Rue, Thyme, Salt, bay leaves, red pepper, and black pepper. Stir. | | 8 | Measure shrimp stock. Add chicken stock or water to make 2 quarts. Add to dutch oven. | | 9 | Bring to a rolling boil on high heat. | | 10 | Decrease heat to low medium and cook for 45 minutes. | | 11 | At this point, dish can be frozen or stored until needed. It is better if used the next day at least. | | 12 | Reheat amount ready to use to a boil. | | 13 | Add appropriate amount of shrimp and cook 5 - 7 minutes. | | 14 | Serve over rice. |
Rue |
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2/3 | cup | oil, vegetable | 2/3 | cup | all-purpose flour | 4 | links 4/lb | Italian sausage, raw, pork, hot, casings removed | 2 | cups, chopped | Onions chopped | 2/3 | cup, chopped | green onions | 5 | tablespoons | parsley, chopped | 5 | tablespoons | garlic, finely chopped | 1/2 | medium (approx 2-3/4" long, 2-1/2" dia) | green pepper, finely chopped |
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Steps
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Sequence
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Step
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| | 1 | Using the same fry pan as used to cook the chicken and sausage, add oil and heat over high heat until just starting to smoke. | | 2 | Slowly add flour, stirring all the time. Turn heat to medium. Cook until mixture is peanut butter color, stirring all the time to keep from burning. | | 3 | Add onion and scallions (green onions). Cook until translucent. | | 5 | Set aside and return to main instruction steps. |
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