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Andouille Chicken  & Shrimp Jambalaya

Welcome to my smoking meats recipes site. Visit my recipe list for the complete list of smoked foods. My smoked meats recipes will be changing indefinitely as I plan to improve existing recipes and add new ones on a continual basis. Whether you are new to smoking meats or you are a seasoned veteran, I hope to provide a little something for everyone. All recipes within this site will contain detailed preparation instructions and video shot in HD to clearly demonstrate the specific tips and techniques I used to smoke the meats. Be sure and stop in frequently and browse the smoking meats recipes. All new recipes will be tagged with “New Smoke” labels so you can quickly navigate to the recipes of interest. Remember… Cooking times will vary so always use a thermometer.

Good luck on your next smoke and feel free to email me with any feed back or smoking meats related questions you may have.  “Smoke it and they will come!”

 

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Recipe Information

Ingredients:

1 lbs.. Jumbo Shrimp
1 lbs.. Boneless Chicken Breast
1 lbs.. Andouille Sausage
1/2 Tsp.. Thyme
1 Tsp.. File
1/2 Tsp.. Pepper
1 Tbsp.. Cayenne Pepper
1 Tsp.. Sugar
1 Large Green Bell Pepper
2 Sticks Celery
12 Green Onions / Shallots
1 Walla Walla Sweet onion
2 Jalapeno Peppers
1 Bay Leaf
2 Tbsp.. Paprika
5 Cloves Chopped Garlic
2 Tbsp.. Worcestershire Sauce
1/3 cup Chopped Parsley
3 Cups Chicken Stock
8 oz. Tomato Sauce
14.5 oz. Crushed Tomatoes
2 Cups Long Grain Rice
 

 

Preparation:

I have to tell you this was a fun and tasty cook to say the least. There is nothing like good old Cajun comfort food to warm you up inside. Prep time for this cook was about 30 minutes and cook time was about 45 minutes. Note I'm using Andouille Sausage which is a pork and garlic smoked sausage. I'm also using Fil'e which is powdered Sassafras tree leaves. This is an often used spice in Cajun cooking that also thickens.

I started with 1 lbs. boneless chicken breast, 1 lbs. of Andouille Sausage and 1 lbs. of jumbo shrimp peeled and deveined. I cold smoked the chicken and Andouille Sausage using Hickory pellets in my Amaze-N-Tube-Smoker for 1 1/2 hour for added flavor.

Once the meat was cold smoked I added a couple Tbsp. of extra virgin olive oil to large pot. Heated on medium high and browned the Andouille Sausage. Once browned I removed the sausage and browned the chicken. This took about 10 minutes. Once the chicken was browned I added the sweet onion. Keep stirring until the onions become translucent. This is called sweating the onions. Once the onions are translucent add in the green bell pepper, celery and the shallots. Keep stirring and cooking down the vegetables.

After about 10 minutes, add the sausage, garlic and rice. I add the rice at this point because I want it to pick up the concentrated flavors of the sausage and chicken. It also allows it to slightly toast or brown. After about 5 minutes it's time to add the chopped Jalapeno's and the spices listed in the ingredients. Next add the crushed tomato, tomato sauce, 1 Tbsp. Worcestershire sauce and 3 cups of chicken stock. Also add 1 Tsp. of sugar to sweeten the tomato flavors. Cover and cook until it comes to a rolling boil.

Once boiling reduce the heat to a medium low. You want to go as low as you can and still have it simmer. Add in the parsley and jumbo shrimp. Stir thoroughly and then using the spoon make sure to push any exposed shrimp down in to the Jambalaya so it gets cooked. Cover and simmer for 25 - 30 minutes stir a couple times during this time. Once the time has passed remove the Jambalaya from the heat and let stand covered for about 15 minutes or so. Do not remove the lid. The steam and heat will help make sure the rice is fully cooked.

Serve in bowls and garnish with some fresh parsley. By now your home should be smelling like a high end New Orleans restaurant and your family should be in their places at your table with their spoons in hand.

That's it. Enjoy this amazing Cajun comfort food.

 

 

 

 

 

SmokingPit.com - SmokingPit.com -Andouille Sausage and Chicken cold smoked with hickory using the Amaze-N-Tube-Smoker. Then mixed with onion, shallots, green pepper, jalapenos, cellery, spices, tomatoes and rice to make an incredible Cajun Jambalaya!

SmokingPit.com - SmokingPit.com -Andouille Sausage and Chicken cold smoked with hickory using the Amaze-N-Tube-Smoker. Then mixed with onion, shallots, green pepper, jalapenos, cellery, spices, tomatoes and rice to make an incredible Cajun Jambalaya!

SmokingPit.com - SmokingPit.com -Andouille Sausage and Chicken cold smoked with hickory using the Amaze-N-Tube-Smoker. Then mixed with onion, shallots, green pepper, jalapenos, cellery, spices, tomatoes and rice to make an incredible Cajun Jambalaya!

SmokingPit.com -SmokingPit.com -Andouille Sausage and Chicken cold smoked with hickory using the Amaze-N-Tube-Smoker. Then mixed with onion, shallots, green pepper, jalapenos, cellery, spices, tomatoes and rice to make an incredible Cajun Jambalaya!

SmokingPit.com - SmokingPit.com -Andouille Sausage and Chicken cold smoked with hickory using the Amaze-N-Tube-Smoker. Then mixed with onion, shallots, green pepper, jalapenos, cellery, spices, tomatoes and rice to make an incredible Cajun Jambalaya!

SmokingPit.com - SmokingPit.com -Andouille Sausage and Chicken cold smoked with hickory using the Amaze-N-Tube-Smoker. Then mixed with onion, shallots, green pepper, jalapenos, cellery, spices, tomatoes and rice to make an incredible Cajun Jambalaya!

 

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