Jonbalaya

This custom jambalaya recipe is crafted to be shellfish-free and bell pepper-free, making it perfect for those with dietary restrictions. With a blend of Tasso, Andouille sausage, chicken breast, and Cod, 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, diced
• 1 pound Andouille sausage, sliced 1/4-inch thick
• 2 pounds chicken breast, cut into 1-inch cubes
• 2 pounds Cod fillets, cut into 2-inch chunks

• 2 large carrots, diced
• 1 large yellow onion, diced
• 1 fennel bulb, diced
• 8 garlic cloves, minced
• 1 fresh cayenne 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 canola 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. Prep the Cod: Season the cod chunks with a pinch of salt and pepper. Set aside.

2. Cook the Chicken: Heat 2 tablespoons of canola 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.

3. 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.

4. Make the Roux: Add the remaining 1/2 cup of canola 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.

5. 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.

6. 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.

7. Simmer and Cook: Add the cooked chicken, Andouille sausage, and Tasso to the pot. Stir in the rice and bring the mixture to a simmer. Cover and cook on low heat for 30 minutes, or until the rice is tender and the liquid is mostly absorbed.

8. Finish with Cod and Scallions: Gently stir in the cod chunks. Cover and cook for an additional 5-7 minutes, or until the cod is cooked through and opaque. Be careful not to over-stir to prevent the cod from breaking apart too much.

9. Add Butter and Scallions: Remove from heat and stir in the unsalted butter and thinly sliced scallions. Add hot sauce to taste.

10. Serve: Season with additional salt and pepper if needed. Serve immediately and enjoy!

• 1 pound Tasso, diced
• 1 pound Andouille sausage, sliced 1/4-inch thick
• 2 pounds chicken breast
• 2 pounds Cod fillets

• 2 large carrots
• 1 large yellow onion
• 1 fennel bulb
• 1 bulb of garlic (for 8 cloves)
• 1 fresh cayenne pepper
• 1 bunch scallions

• 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)

• Canola 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.