Chef John's Sausage & Shrimp Jambalaya
I made a roasted chicken. Short story is I was running late asked hubby for help and as a result dusted the entire chicken and veggies with the other dark red powder, cayenne! My roasted chickenis turned into soup at the end. I was a little faint of heart when it came to turning an overly cayenne encrusted chicken into soup! It seemed to me that Jambalaya may work, though it was a step from traditional, but I knew the cayenne, cumin, and paprika would be fine on the chicken as well. So I bravely pressed forward.
Andouille sausage and short grain brown rice are apparently hard to find where I live. So I used a smoked pork kielbasa and long grain rice. I used 50% less sodium fat free broth, I omitted the salt added in the recipe. So it was sausage, chicken and shrimp. It was amazing. Everyone took second helpings and the chicken worked without issue (If for instance you don’t like shrimp or want to make it very heart healthy and get rid of the sausage which was my only demon in this.) Basically any and all three meats work fine with the spice load! Definitely a keeper recipe! And a great changeable recipe when you need it!
Chef John...No nonsense cooking for no nonsense people. Aren't we all sick to death of grown male chefs that behave like 12 year old female drama queens!I know I am! There are a host of general good and basic cooking skills you can learn from Chef John. I have several of his recipes, never been disappointed. He's so relaxing I could listen to him forever!
1 user found this review helpful
Sep. 19, 2013