OLD COOKBOOK JAMBALAYA
- 3 boneless, skinless, chicken breast
- Dizzy Pig Crossroads Seasoning
- 1 lb Cajun Style Sausage
- 2 lb peeled fresh shrimp
- 1 TBS liquid shrimp boil
- 1 red bell pepper diced
- 2 medium sweet onions diced
- 1 pod garlic diced (all of the garlic toes)
- 8 cups chicken broth (low sodium)
Prepared roux (1/2 cup flour to 1/4 cup oil, heat & stir in skillet until dark brown)
- 2 bay leaves
- 3 TBS Dizzy Pig Bayouish Seasoning
- 1 TBS black pepper
- 1 TBS salt
- 2 1/2 cups parboiled rice (Uncle Ben, Tony’s, etc.)
Pre heat your grill to 350 degrees. Season the chicken with the Crossroads seasoning and place on the grill with the sausage. Let cook to 145 degrees internal temperature.
When removed from grill cut the meat into bite size pieces.
Place the shrimp into a bowl full of water with the crab boil. Let soak while you saute’
the onion and pepper in a skillet on the stove. When translucent add the garlic and remove from the heat.
Use a large stock pot on your stove to cook the Jambalaya. Start by adding the broth to the pot. Next stir in your roux. Next add your vegetables, bay leaves, and seasoning.
Bring this mixture to a boil and then add the cut up chicken and sausage. Let the mixture return to a boil and then add the rice. Watch the pot closely, so that when the boil returns you can cover the pot and reduce to a simmer.
Simmer the rice for 15 minutes. Remove the shrimp from the marinade and add the shrimp to the pot. Watch the mixture and let it return to a boil. Boil two minutes and then turn the heat off and cover the pot. Let the meal rest for thirty minutes.
Serve in bowls with garlic bread!
TL Stallings, Madison Fireplace & Patio