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.

• 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

• 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

• 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)

• 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

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!

• 1 pound Tasso (or other smoked ham)
• 1 pound Andouille sausage
• 2 pounds chicken breast or chicken tender

• 2 large carrots
• 1 large yellow onion
• 1 fennel bulb
• 1 bulb of garlic (for 8 cloves)
• 2 poblano pepper

• 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)

• Avocado Oil
• All-purpose flour
• Chicken stock
• Long grain rice
• Unsalted butter
• 1 (14-ounce) can crushed tomatoes

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. (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. (Link to video)
• Recipe 3 (Sunny Anderson): Added depth with the use of Tasso, filé powder, and a variety of dried spices. (Link to video)

Each video offers valuable techniques for preparing jambalaya, such as making a dark roux and cooking the proteins to perfection.