====== 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.