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jonbalaya [2024/06/20 20:29] – [Ingredients] Jonathan Monginjonbalaya [2024/06/21 10:49] (current) – Jonathan Mongin
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 +====== Jonbalaya ======
 +This modified Jambalaya recipe is crafted to be shellfish-free, celery-free, and bell pepper-free, making it perfect for those with those dietary restrictions. With a blend of Tasso, Andouille sausage, and chicken breast, this dish is both flavorful and hearty. The use of fennel bulb and carrots provides a unique twist while maintaining the classic jambalaya taste.
  
 +===== Ingredients =====
 +=== Proteins ===
 +  * 1 pound Tasso (or other smoked ham), diced
 +  * 1 pound Andouille sausage, quartered and sliced 1/4-inch thick chunks
 +  * 2 pounds chicken breast, cut into 1-inch cubes
 +
 +=== Vegetables ===
 +  * 2 large carrots, diced (yielding about 2 cups of diced carrots)
 +  * 1 large yellow onion, diced (yielding about 1 cup of diced onion)
 +  * 1 fennel bulb, diced
 +  * 8 garlic cloves, minced
 +  * 2 poblano pepper, stemmed and minced
 +
 +=== Seasonings and Spices ===
 +  * 2 tablespoons kosher salt, plus more to taste
 +  * Freshly ground black pepper, to taste
 +  * 1 tablespoon Cajun seasoning (such as Tony Chachere’s)
 +  * 1 tablespoon filé powder (such as Zatarain’s)
 +  * 1 teaspoon crushed red pepper flakes
 +  * 1 tablespoon dried thyme
 +  * 1 tablespoon paprika
 +  * 1/2 teaspoon dried oregano
 +  * 1/2 teaspoon dried basil
 +  * 1/2 teaspoon dried parsley
 +  * 2-3 shakes hot sauce (such as Crystal Hot Sauce)
 +
 +=== Other Ingredients ===
 +  * 1/2 cup plus 2 tablespoons Avocado Oil
 +  * 1/2 cup all-purpose flour
 +  * 6 cups chicken stock
 +  * 3 cups long grain rice
 +  * 3 tablespoons unsalted butter
 +  * 1 bunch scallions, thinly sliced
 +  * 1 (14-ounce) can crushed tomatoes
 +
 +===== Directions =====
 +1. **Cook the Chicken**: Heat 2 tablespoons of Avocado Oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken cubes and cook, flipping once, until just browned all over, about 4 minutes per side. Transfer the chicken to a plate and set aside.
 +
 +2. **Cook the Tasso and Sausage**: In the same pot, add the Tasso and Andouille sausage. Cook until browned and fragrant, about 5-6 minutes. Transfer to the plate with the chicken.
 +
 +3. **Make the Roux**: Add the remaining 1/2 cup of Avocado Oil to the pot. Once heated, gradually whisk in the flour. Cook, stirring constantly, until the roux turns dark brown (like the color of chocolate), about 6-8 minutes.
 +
 +4. **Cook the Vegetables**: Add the diced carrots, fennel, and onion to the roux. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the garlic and cayenne pepper, cooking for another 1-2 minutes until fragrant.
 +
 +5. **Build the Flavor**: Stir in the chicken stock, crushed tomatoes, Cajun seasoning, filé powder, dried thyme, paprika, oregano, basil, parsley, and crushed red pepper flakes. Bring the mixture to a low simmer over medium-low heat.
 +
 +6. **Simmer and Cook**: Preheat the oven to 350°F. Add the cooked chicken, Andouille sausage, and Tasso to the pot. Stir in the rice and bring the mixture to a simmer. Cover and bake in the preheated oven for 30 minutes, or until the rice is tender and the liquid is mostly absorbed.
 +
 +7. **Add Butter and Scallions**: Remove from heat and stir in the unsalted butter and thinly sliced scallions. Add hot sauce to taste.
 +
 +8. **Serve**: Season with additional salt and pepper if needed. Serve immediately and enjoy!
 +
 +===== Shopping List =====
 +=== Proteins ===
 +  * 1 pound Tasso (or other smoked ham)
 +  * 1 pound Andouille sausage
 +  * 2 pounds chicken breast or chicken tender
 +
 +=== Vegetables ===
 +  * 2 large carrots
 +  * 1 large yellow onion
 +  * 1 fennel bulb
 +  * 1 bulb of garlic (for 8 cloves)
 +  * 2 poblano pepper
 +
 +=== Seasonings and Spices ===
 +  * Kosher salt
 +  * Freshly ground black pepper
 +  * Cajun seasoning (such as Tony Chachere’s)
 +  * Filé powder (such as Zatarain’s)
 +  * Crushed red pepper flakes
 +  * Dried thyme
 +  * Paprika
 +  * Dried oregano
 +  * Dried basil
 +  * Dried parsley
 +  * Hot sauce (such as Crystal Hot Sauce)
 +
 +=== Other Ingredients ===
 +  * Avocado Oil
 +  * All-purpose flour
 +  * Chicken stock
 +  * Long grain rice
 +  * Unsalted butter
 +  * 1 (14-ounce) can crushed tomatoes
 +
 +===== Notes =====
 +This recipe combines elements from three different recipes:
 +
 +  * **Recipe 1 (Isaac Toups)**: Provided the base for the proteins (chicken and andouille sausage), the roux, and the stock-to-rice ratio. ([[https://youtu.be/9ytqP64AVkk?si=G2xUfrTQobJwW9QV|Link to video]])
 +  * **Recipe 2 (Sam the Cooking Guy)**: Contributed the use of Cajun seasoning and the inclusion of tomatoes for added moisture and flavor. ([[https://youtu.be/tNGNj5GFBQI?si=wfDNB-r0xXXDDv-c|Link to video]])
 +  * **Recipe 3 (Sunny Anderson)**: Added depth with the use of Tasso, filé powder, and a variety of dried spices. ([[https://youtu.be/K2ID5yfcTVQ?si=K56IjSoOzrhuWZ1V|Link to video]])
 +
 +Each video offers valuable techniques for preparing jambalaya, such as making a dark roux and cooking the proteins to perfection.