louisianahomecooking Shrimp Chicken & Andouille Sausage Jambalaya Recipe cindysgiftstore cindyscreolekitchen 1 Tbsp Unsalted Butter 1 Cup Andouille Sausage, Diced (Andouille Sausage . This smoked sausage provides the authentic Cajun taste required for etouffe, gumbo, and jambalaya. Andouille can also be served sliced and oven ...) Andouille sausage is a spicy pork product that has its origins in French cuisine, but also has a revered place in Cajun cooking, a culinary style popular in the southern U.S. state of Louisiana. 1 lb fresh gulf shrimp 1/2 Cup Onion, Diced 1/2 Cup Bell Pepper, Diced 1/2 Cup Celery, Diced 2 Tbsp. Garlic, Minced 1/2 Cup Tomatoes, Diced 1/4 Cup Tomato Sauce 3/4 Cup Long grain Rice 1 3/4 Cup Chicken Stock 1 Tbsp Worcestershire Sauce 1 Tbsp Hot Sauce 1 Cup Boneless Chicken Thigh, Diced (The Holy Trinity The holy trinity of Cajun cooking is made up of onion, celery, and bell pepper. This combination is the base of most savory dishes, more often than not added to roux as the beginning of stew, soup, sauce, jambalaya, sauce piquant or almost any other Cajun main dish. A Sign of Importance and Respect The importance of these three vegetables is indicated by the reference to the “holy trinity.” The mostly Catholic French Cajuns’ mean this allusion as a sign of the respect due to the place of onion, celery, and bell pepper in Cajun cookery. Garlic is sometimes added to the trinity, and green onions and parsley are generally sprinkled on top of a finished dish.) (Seasoning Mix: 1/2 tsp Cayenne, 3/4 tsp White Pepper, 1 tsp Kosher Salt, 1/2 tsp Dried Thyme, 1/2 tsp Rubbed Sage, 3 Bay Leaves) Preheat oven to 350 degrees. Melt the butter, saute the Andouille until slightly browned. Add 1/2 of the trinity (onion, bell pepper, celery) saute until tender. Add the Tomato and cook for about one minute, then add the Tomato Sauce, cook 1 minute more. Add the Rice, cook 1 minute. Add the Stock, Worcestershire, Hot Sauce, Garlic, Seasoning Mix, Bay Leaves, the other half of the Trinity, and Raw Chicken. Stir well and bake uncovered for about 30-40 minutes, or until the rice is cooked, but still has a little bite. Top with chopped Parsley, and sliced Green Onions. Yield: 2-3 servings **NOTE** You could substitute shrimp or other seafood for the chicken, and seafood stock for the chicken stock. You could also substitute ham You can find Andouille sausage at thefind/food/info-andouille-sausage Andouille Sausage Recipe 5lb Pork Trimmed of tough connective tissue and cut into 2 inch cubes. Combine the following in a bowl: 2 tsp of Cayenne or to taste (Remember, if you make it too hot, every dish you make with it will be too hot! Start off with a little, you can add more after you taste the finished seasoning) 1 Tbsp Paprika 1/4 Cup Chopped Fresh Garlic 1/8 Cup Fresh Ground Black Pepper 3 Tbsp Kosher Salt 1 Tbsp Fresh Thyme leaves, chopped 1 tsp Crushed Red Pepper 1 healthy pinch Cure 1/2 Cup Ice Water Toss this mixture with the meat, making sure it is well coated. Cover tightly with plastic wrap and refrigerate for 1-2 days.
Posted on: Sun, 25 Jan 2015 00:51:35 +0000
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