Ok @adderalltheblue its jambalaya time. This is :
1. Start with the mise en place as usual.
Dice your trinity (onion, pepper, celery). Then skin and debone your chicken thighs, slice your sausage (i went for smoked chorizo since andouille is hard to find in the uk), and peel and devein your shrimp. For the chicken and shrimp, season them with old bay, smoked paprika, salt, and pepper.
2. Next you should sauté the sausage in a large pot. Don't use too much oil, as the fat in the sausage will render and you can use that. Plus it has more flavour.
3. Then take them out and place the chicken in and sear each side till it's got a nice brown colour to it.
4. Once that's done, the final protein you'll want to cook is the shrimp. Only cook it partially so that it doesn't go rubbery when it gets boiled later on
5. Now its time to move onto the veg. Start by putting in the celery first and sauté it for a few minutes before adding the rest, as celery tends to be a bit tougher than onion and pepper. Adding salt at this point will help the veg cook a bit faster too.
Once its sweated properly, you can add your minced garlic, tomato paste, paprika, and a bit of old bay. Sauté a bit longer, and then add a can of chopped tomatoes.
6. Next you're gonna want to add your washed rice in. I don't know exactly how much i used in cups but it looked like half a rice cooker pot. Then add about a litre and a bit of chicken stock
At this point you can add your proteins again, and they will cook through fully with the rice. The chicken becomes especially tender when it gets cooked like this. Season to taste with more cayenne, paprika, salt, garlic powder, and old bay, and allow it to come to a boil. Once at a boil, lower the heat and let it simmer till the broth has reduced and the rice is cooked.
Finally, once it's done it'll look like this. I like my jambalaya creole style so its a bit more saucy than cajun style. And thats my recipe for jambalaya :) i dont claim it to be authentic or anything but this is just how I've always made mine.
