Big Joe's Jambalaya

Name: Big Joe's Jambalaya
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 8 to 12 servings
Cuisine: american
Ingredients: 2 cups vegetable oil, plus more; 1 pound andouille sausage, sliced; 1 pound pork butt, cut into 1-inch cubes; 3 stalks celery, small dice; 1 Spanish onion, small dice; 1 green bell pepper, small dice; 1 red bell pepper, small dice; 8 ounces crawfish tails; 8 ounces small shrimp, peeled and deveined; 1 1/2 cups crushed tomatoes; 2 tablespoons ground allspice; 2 tablespoons ground cumin; 2 tablespoons paprika; 1 cup rice; 1 pound chicken thighs, cut into 1-inch cubes; 2 cups all-purpose flour; Sliced scallions, for garnish

Recipe courtesy of Aaron Monis

Show: Road Trip with G. Garvin

Episode: Best of New York

Big Joe's Jambalaya

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Level: Intermediate
Yield: 8 to 12 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 10 servings

Calories

954

Total Fat

72

Saturated Fat

12

Carbohydrates

42

Dietary Fiber

3

Sugar

3

Protein

34

Cholesterol

161

Sodium

595

Total: 1 hr 30 min
Active: 1 hr

Level: Intermediate
Yield: 8 to 12 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 10 servings

Calories

954

Total Fat

72

Saturated Fat

12

Carbohydrates

42

Dietary Fiber

3

Sugar

3

Protein

34

Cholesterol

161

Sodium

595

Total: 1 hr 30 min
Active: 1 hr

Ingredients

2 cups vegetable oil, plus more

1 pound andouille sausage, sliced

1 pound pork butt, cut into 1-inch cubes

3 stalks celery, small dice

1 Spanish onion, small dice

1 green bell pepper, small dice

1 red bell pepper, small dice

8 ounces crawfish tails

8 ounces small shrimp, peeled and deveined

1 1/2 cups crushed tomatoes

2 tablespoons ground allspice

2 tablespoons ground cumin

2 tablespoons paprika

1 cup rice

1 pound chicken thighs, cut into 1-inch cubes

2 cups all-purpose flour

Sliced scallions, for garnish

Directions

Add some vegetable oil to a large stockpot set over high heat. Add the andouille and cook until the fat is rendered. Remove the cooked andouille from the stockpot, set aside and add the pork butt to brown. Once the pork has browned, remove from the stock pot and set aside. Add the Cajun trinity, the celery, green bell peppers, red bell peppers and onions. Cook until the vegetables are tender. Add the crawfish and shrimp. Then add the tomatoes, 1 cup water, allspice, cumin, paprika, cooked andouille and pork butt. Add the rice and bring to a simmer for 40 minutes, stirring occasionally.
Heat the 2 cups oil in a skillet set over medium-high heat.
Mix the flour with 2 tablespoons salt and 2 tablespoons pepper. Dredge the chicken in the seasoned flour and fry in the hot oil until golden brown. Add the chicken to the pot and cook until the rice is tender and the liquid has thickened, an additional 10 minutes.
Serve in large bowls, garnished with sliced scallions.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Big Joe's Jambalaya

Big Joe's Jambalaya

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