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Spicy, BACONY goodness from
!
Vargr was visiting his CA friends, and the bunny wanted wuff to try making Jambalaya. So wuffy went prowling through the Internet, looking for ideas.
Vargr picked from several, adding ingredients that sounded good to the wuffy. The primary inspiration came from "Bubba's Jambalaya", but as wuff found, there is no one "right" way to make this dish.
Really, it's "whate'er ya got, goes into da pot". So this recipe has added goodies from other recipes, plus it was modified to take into account the items in Boojum's refrigerator and pantry.
What resulted has layers of flavors, from the kick of Andouilli sausage, to a touch of sweetness from the tomatoes, to the rich and smokey underpinnings of applewood smoked bacon. Beef and chicken broth bring their own unique savory flavors.
This was a WONDERFUL success! Both bunny and wuffy pigged out on the results!
Note: This makes a huge pot of goodness (about 4-5 quarts). Enough for 2 VERY hungry furs, with at least 2+ quarts left over to take to work later. You'll easily be able to feed 6 or more from this recipe.
As written, this has a nice spicy Cajun "kick", but not too much heat. Wouldn't even qualify as "1 alarm" chili, but does leave a nice touch of warmth in the mouth and throat.
You can certainly kick this up with more cayenne and hot sauce, or just let your guests add those "to taste" with bottles of hot sauce on the table.
Vargr's Jambalaya
Ingredients:
6 slices bacon, cut into 1 inch pieces
1 cup chopped celery (2 large stalks)
1 red (or green) bell pepper, seeded and chopped
1 large onion, chopped
1 Large ham steak cut into 1/4 in cubes (~ 3/4 lb)
1 Lg can chunked chicken breast OR 1 lg boneless, skinless chicken breast
1 Package (1 pound) Cajun style Andouilli sausage, sliced into 1/4 inch thick slices
1 Package 16 oz 21-25 or 31-35 count Shrimp (Frozen, pealed, uncooked. Tail on or off per your preferences)
2 (14.5 ounce) cans "Italian style" diced tomatoes w/garlic and herbs, with liquid
1 (14.5 ounce) can "Fire Roasted" diced tomatoes, with liquid
2+ cups beef broth
1.5 Cup OR 14.5 oz Can chicken broth
1 teaspoon dried thyme
1 Tablespoon Cajun seasoning
1 Tablespoon granulated garlic powder
1 Tablespoon Hot smoked Paprika
1/2 teaspoon Cayenne pepper (or more if desired)
2 Tablespoons Worcestershire sauce
1-2 Tablespoons minced garlic
1 Tablespoon roasted Cumin
1-2 teaspoons brown sugar
2 Tablespoons Sriracha (rooster) hot sauce
2-3 Bay leaves
1/2 Cup Dry Sherry (or white wine)
2 Tablespoons Olive Oil
2 cups uncooked white rice
Directions:
In a large heavy pot or dutch oven, heat the Olive Oil until hot, and brown the sausage for a few minutes, then add the drained canned chicken and let it mix with the sausage flavors. If using boneless, skinless chicken breast, dice it into cubes and add it immediately with the sausage and let them brown together. When lightly browned (about 7-8 minutes), pour into a bowl to add back in later.
Add the bacon to the pot, and fry until brown and crispy. Put the crisped bacon in the bowl with the sausage, and pour off and reserve the bacon fat.
Return 2-3 Tablespoons of the bacon fat to the pot, and allow to heat until hot. Add the diced onion, celery, and bell peppers. Sauté until onions begin to turn translucent. Add the minced garlic, and continue to sauté for another 3-5 minutes until garlic is cooked, but not toasted.
Add the Dry Sherry, and stir things about to make sure you pick up all the browned bits from the earlier cooking of the sausage and bacon (deglaze the pot). Add the remaining ingredients except the rice and shrimp, including the meat reserved in the bowl.
Allow to come to a rolling boil, stirring occasionally. Add the uncooked rice, stir, and cover.
Reduce heat and let it all slow down to a simmering mixture, stirring occasionally. Ready to eat when the rice is tender (about 20-25 minutes).
If it is too thick, add a little more beef broth.
About 5 minutes before the rice is done, add the shrimp and allow to heat for a few minutes. The shrimp is done when it turns pink. Compared to the rest, doesn't need much time. Too much heating will make it shrink and get tough.
OPTIONAL: Add 1/2 lb of diced frozen Okra when adding all the other ingredients after sautéing the vegetables. Let the Okra boil in with all the rest while the rice is cooking.
OPTIONAL: Serve with hot sauce and a bowl of Filé powder on the side to thicken and spice it up.
Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being
Spicy, BACONY goodness from
!******************************Vargr was visiting his CA friends, and the bunny wanted wuff to try making Jambalaya. So wuffy went prowling through the Internet, looking for ideas.
Vargr picked from several, adding ingredients that sounded good to the wuffy. The primary inspiration came from "Bubba's Jambalaya", but as wuff found, there is no one "right" way to make this dish.
Really, it's "whate'er ya got, goes into da pot". So this recipe has added goodies from other recipes, plus it was modified to take into account the items in Boojum's refrigerator and pantry.
What resulted has layers of flavors, from the kick of Andouilli sausage, to a touch of sweetness from the tomatoes, to the rich and smokey underpinnings of applewood smoked bacon. Beef and chicken broth bring their own unique savory flavors.
This was a WONDERFUL success! Both bunny and wuffy pigged out on the results!
Note: This makes a huge pot of goodness (about 4-5 quarts). Enough for 2 VERY hungry furs, with at least 2+ quarts left over to take to work later. You'll easily be able to feed 6 or more from this recipe.
As written, this has a nice spicy Cajun "kick", but not too much heat. Wouldn't even qualify as "1 alarm" chili, but does leave a nice touch of warmth in the mouth and throat.
You can certainly kick this up with more cayenne and hot sauce, or just let your guests add those "to taste" with bottles of hot sauce on the table.
Vargr's Jambalaya
Ingredients:
6 slices bacon, cut into 1 inch pieces
1 cup chopped celery (2 large stalks)
1 red (or green) bell pepper, seeded and chopped
1 large onion, chopped
1 Large ham steak cut into 1/4 in cubes (~ 3/4 lb)
1 Lg can chunked chicken breast OR 1 lg boneless, skinless chicken breast
1 Package (1 pound) Cajun style Andouilli sausage, sliced into 1/4 inch thick slices
1 Package 16 oz 21-25 or 31-35 count Shrimp (Frozen, pealed, uncooked. Tail on or off per your preferences)
2 (14.5 ounce) cans "Italian style" diced tomatoes w/garlic and herbs, with liquid
1 (14.5 ounce) can "Fire Roasted" diced tomatoes, with liquid
2+ cups beef broth
1.5 Cup OR 14.5 oz Can chicken broth
1 teaspoon dried thyme
1 Tablespoon Cajun seasoning
1 Tablespoon granulated garlic powder
1 Tablespoon Hot smoked Paprika
1/2 teaspoon Cayenne pepper (or more if desired)
2 Tablespoons Worcestershire sauce
1-2 Tablespoons minced garlic
1 Tablespoon roasted Cumin
1-2 teaspoons brown sugar
2 Tablespoons Sriracha (rooster) hot sauce
2-3 Bay leaves
1/2 Cup Dry Sherry (or white wine)
2 Tablespoons Olive Oil
2 cups uncooked white rice
Directions:
In a large heavy pot or dutch oven, heat the Olive Oil until hot, and brown the sausage for a few minutes, then add the drained canned chicken and let it mix with the sausage flavors. If using boneless, skinless chicken breast, dice it into cubes and add it immediately with the sausage and let them brown together. When lightly browned (about 7-8 minutes), pour into a bowl to add back in later.
Add the bacon to the pot, and fry until brown and crispy. Put the crisped bacon in the bowl with the sausage, and pour off and reserve the bacon fat.
Return 2-3 Tablespoons of the bacon fat to the pot, and allow to heat until hot. Add the diced onion, celery, and bell peppers. Sauté until onions begin to turn translucent. Add the minced garlic, and continue to sauté for another 3-5 minutes until garlic is cooked, but not toasted.
Add the Dry Sherry, and stir things about to make sure you pick up all the browned bits from the earlier cooking of the sausage and bacon (deglaze the pot). Add the remaining ingredients except the rice and shrimp, including the meat reserved in the bowl.
Allow to come to a rolling boil, stirring occasionally. Add the uncooked rice, stir, and cover.
Reduce heat and let it all slow down to a simmering mixture, stirring occasionally. Ready to eat when the rice is tender (about 20-25 minutes).
If it is too thick, add a little more beef broth.
About 5 minutes before the rice is done, add the shrimp and allow to heat for a few minutes. The shrimp is done when it turns pink. Compared to the rest, doesn't need much time. Too much heating will make it shrink and get tough.
OPTIONAL: Add 1/2 lb of diced frozen Okra when adding all the other ingredients after sautéing the vegetables. Let the Okra boil in with all the rest while the rice is cooking.
OPTIONAL: Serve with hot sauce and a bowl of Filé powder on the side to thicken and spice it up.
******************************Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being
Category Photography / Tutorials
Species Unspecified / Any
Size 1029 x 579px
File Size 431.2 kB
Comments