8 to 10 servings
YouTube instructional video is at the bottom.
What you’ll need
2 pounds medium-sized Louisiana shrimp
1 and 1/2 pounds chicken thighs
1/2-pound chicken breasts
1 pound D&D smoked sausage
1/2-pound Tasso pork
Unsalted butter
Tomato paste (No salt added)
Long grain rice (Jasmine)
Seasonings
Yellow onion
Green onion
Celery
Green bell pepper
Garlic
Fresh parsley
Fresh thyme
Bay leaves
Salt
Black pepper
Tony Chachere’s creole seasoning
Chef Paul’s poultry magic
Chef Paul’s seafood magic
Cayenne pepper
Smoked paprika
Preparation of ingredients
Seasonings
Step 1- Chop half of a yellow onion, 3.5 ounces Green onions, 2 or 3 ribs celery, half of a green bell pepper, press 3 cloves garlic with the garlic press and chop 2 ounces fresh parsley and 1 tablespoon fresh thyme leaves until minced. Make sure you rinse off your celery, green bell pepper and parsley before chopping.
Meat and seafood
Tasso pork
Step 2- Cut 1/2 pound tasso pork into small bite sized cubes. Cut 1 pound D&D smoked sausage into thin or thick slices.
Shrimp
Step 3- Remove the heads and peel the shell off of each shrimp tail. Place the shrimp heads and shells into one bowl and place the shrimp tails into a separate bowl.
Step 4- Cut out the back of each shrimp tail using a serrated knife. Remove the contents of the shrimp’s digestive tract from the back of each shrimp tail. Place the shrimp tails into a strainer and rinse the shrimp tails off with cold water. Place the shrimp tails into a airtight container or bowl with a lid on top and place it into the fridge.
Chicken thighs and breasts
Step 5- Trim off any excess skin and fat off of chicken thighs and breasts. Once done rinse the chicken thighs and chicken breasts off with cold water.
Step 6- Add the chicken thighs and breasts, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 2 teaspoons Tony Chachere’s creole seasoning, and 2 teaspoons chef Paul’s poultry magic into a medium-sized bowl. Coat the seasonings onto the chicken thighs and chicken breasts with your hands.
Tomato sauce
Step 7- Add 3 ounces of tomato paste (No salt added), and 1/3 cup water into a medium-sized glass bowl. Stir all ingredients with a whisk until combined and set aside.
Making the chicken stock
Preheat fire to medium heat.
Step 8- Spread unsalted butter into a heated saucepan. Then add your chicken thighs. Let sear for 4 minutes on each side. Add 6 cups water, 1/2 teaspoons salt, 1/8 teaspoon black pepper, 1/2 teaspoon Tony Chachere’s creole seasoning, 1/2 teaspoon chef Paul’s poultry magic, and 5 bay leaves. Stir all ingredients together. Cover your saucepan with a lid. Let simmer for 25 minutes. At the 25 minute mark, remove the chicken thighs and place them onto a serving dish to cool. Cover your saucepan with a lid once again and let the stock simmer for 35 minutes.
Step 9- Once the 35 minutes is up, turn your fire off and let the stock cool for 10 to 15 minutes. Pour the stock into a mesh strainer with a bowl underneath it. Discard the contents in the mesh strainer. You should have 3 cups chicken stock left over.
Step 10- Remove the skin and meat off of the bones of the cooled chicken thighs and place the chicken thigh meat into a shallow serving bowl.
Shrimp stock
Preheat fire to medium heat.
Step 11- Add 7 cups water, 1/2 teaspoon salt, 1/8 teaspoon black pepper, 2 teaspoons Tony Chachere’s creole seasoning, 1 teaspoon chef Paul’s seafood magic into a medium-sized 4 quart pot. Stir all ingredients together. Let simmer for 1 hour stirring occasionally.
Step 12- Once the cooking time ends turn your fire off and let the stock cool for 30 minutes. Pour the cooled stock into a mesh strainer with a bowl underneath it. Once done you should have 3 cups shrimp stock left.
Searing your chicken breasts and smoked sausage
Preheat fire to medium heat.
Do not eating the chicken breasts after searing as they are not fully cooked.
Step 13- Lightly butter a heated saucepan. Add the chicken breasts into the saucepan and let them sear for 2 to 3 minutes on each side. Remove the chicken breasts and place them onto a serving dish to cool.
Step 14- Add your sliced smoked sausage into a heated saucepan and stir. Let sear for 3 to 4 minutes. Once the searing time has ended, remove the cut smoked sausage and place it onto a serving dish to cool.
Step 15- Chop the seared chicken breasts with a knife into small bite sized pieces and set it on the side. Do not eat the chicken breasts as they are not fully cooked.
Cooking the Jambalaya
Important note- After you add the rice and the stocks and the chicken breasts, you cannot stir the Jambalaya at any time during the cooking proccess. If you do, you will cause the rice to absorb the liquids more quickly resulting in a gummy or undercooked rice. After the Jambalaya cooks, you must also wait about 10 to 15 minutes to allow the Jambalya to cool.
Step 16- Add 4 tablespoons unsalted butter, 1 and 1/4 cups chopped yellow onion, 1/2 or 2/3 cup chopped green onions, 2/3 cup chopped celery, and 1/2 or 2/3 cup chopped green bell pepper into a heated 8 quart pot. Stir all ingredients together. Cover you pot with a lid. Let saute for 10 minutes stirring occasionally.
Step 17- Add 3 cloves pressed garlic, chopped tasso pork, 2/3 cup tomato sauce, 1/4 teaspoon salt, 1/8 teaspoon black pepper, 1/2 teaspoon Tony Chachere’s creole seasoning, 1/2 teaspoon chef Paul’s poultry magic, 1/2 teaspoon chef Paul’s seafood magic, 1/2 teaspoon smoked paprika, 1 or 2 tablespoons freshly chopped parsley, 1 or 2 teaspoons freshly chopped thyme leaves, and 3 bay leaves. Stir all ingredients together. Cover your pot with a lid. Let saute for 6 minutes stirring occasionally.
Step 18- Add your chicken thigh meat and stir. Add your cut smoked sausage and stir. Add shrimp tails and stir. Add 2 and 1/2 cups Long grain rice (Jasmine) and stir until combined.
Step 19- Add 1 and 1/2 cups chicken stock and 1 and 1/2 cups shrimp stock. Stir all ingredients together and let come to a simmer.
Turn your fire down to medium low heat.
Step 20- Cover your pot with a lid. Let simmer for 18 to 20 minutes. Do not stir the Jambalaya.
Step 21- Add the chopped seared chicken breast on top of the Jambalaya. Cover your pot with a lid. Let simmer for 5 minutes. Do not stir your Jambalaya.
Step 22- Turn your fire off and let the Jambalaya cool and set for 10 to 15 minutes. After 10 to 15 minutes you can stir the Jambalaya. Let the Jambalaya cool for an additional 10 to 15 minutes and after that the Jambalaya is ready to be served.
YouTube instructional video
