Thread: Psych's Low Budget Cooking Blog (comments & recipes welcome)

Recipe! A fter long last, I have another recipe I want to share with you guys that's actually really delicious and cheaper than you might think. It's one of the best Jambalaya recipes I've tried and includes chicken, shrimp, and andouille sausage. Ideally when it's all done it should have a warmth without being overly spicy. For those of you who like it hotter, bust out your favorite Louisiana style hotsauce and go to town or you can always add more spice. The main cost in this dish is just in the meat. If you can get the chicken when it's on sale and vacuum seal it until he can swing the andouille and shrimp, that's how I would do it. You'll also notice that I was working with shrimp that were relatively small, previously frozen stuff you buy by the bag. These aren't too bad price wise, averaging about 5 a bag depending on where you get them. You don't have to add the shrimp in if you're not a fan! Instead simply add the final seasoning that they're tossed with directly to the jambalaya at the very end. Also, some may wish to salt and pepper to taste at the very end. It just depends on your personal tastes. I have a few notes about my preferred ingredients but we'll get to that. Once again I'm using my Lodge 6-Quart Enameled Cast Iron Dutch Oven and I still highly recommend this dutch oven if you don't already have one. The recipe calls for a dutch oven and honestly you're going to struggle to produce the same results without one so that would be the only real limiting factor here. Oh, and I'll mention again that if you can afford to drop big money on a dutch oven, the pros pretty much all use the Le Creuset 7-14-Quart Signature Enameled Cast-Iron Dutch Oven . It'll run you between 325 and 400 but I hear it's absolutely amazing and will likely outlive you if you take care of it. Ingredients 2 tablespoons vegetable oil 1 pound andouille sausage, sliced 2 pounds boneless-skinless chicken thighs, cut in 1-inch cubes 1 cups chopped onion 1 cups chopped celery 1 cups chopped green bell pepper 3 cloves garlic, minced 3 cups long-grain rice 1 28-ounce can diced tomatoes 5 cups chicken broth 2 tablespoons chopped fresh thyme 2 fresh bay leaves 1 pounds large fresh shrimp, peeled and deveined 2 teaspoons kosher salt, divided 1 teaspoon ground black pepper, divided 1 teaspoon smoked paprika teaspoon cayenne pepper 2 tablespoons chopped fresh parsley Let's Cook! 1. In a large Dutch oven, heat oil over medium high heat add sausage and chicken, and cook about 5 minutes or until browned. Add onion, celery, and bell pepper, and cook, stirring frequently, about 3 minutes or until tender. Add garlic, stirring for about 30 seconds until fragrant. 2. Add tomatoes, and stir until juices are absorbed. Add broth, thyme, and bay leaves. Bring to a boil reduce heat to medium-low. Cover, and cook for 15 minutes or until rice is tender. Note I actually like to use the pre-cooked rice pictured above for this recipe. It makes sure that you get rice that's done without risking overcooking anything else. It's made life a LOT easier with different recipes where you cook with the rice like this and I highly recommend it. Also, I'm a huge fan of the Sam's Club bone broth pictured above as well. I think it has a great flavor for when you don't have time to make your own or simply don't eat enough whole chickens to regularly have the carcasses to cook down. Lastly, I love those diced, fire roasted tomatoes but I swear I don't use them for everything! haha I just like the flavor they add to this recipe. 3. In a medium bowl, combine shrimp, 1 teaspoon salt, 12 teaspoon black pepper, paprika, cayenne, and parsley. Add shrimp to rice mixture, and stir until combined. Cook for 2 minutes or until shrimp are pink and firm. Add remaining 1 teaspoon salt and 12 teaspoon black pepper. 4. Cook for 2 minutes or until shrimp are pink and firm. Add remaining 1 teaspoon salt and 12 teaspoon black pepper. Enjoy! Printer friendly version Psych's Legit Jambalaya Ingredients 2 tablespoons vegetable oil 1 pound andouille sausage, sliced 2 pounds boneless-skinless chicken thighs, cut in 1-inch cubes 1 cups chopped onion 1 cups chopped celery 1 cups chopped green bell pepper 3 cloves garlic, minced 3 cups long-grain rice 1 28-ounce can diced tomatoes 5 cups chicken broth 2 tablespoons chopped fresh thyme 2 fresh bay leaves 1 pounds large fresh shrimp, peeled and deveined 2 teaspoons kosher salt, divided 1 teaspoon ground black pepper, divided 1 teaspoon smoked paprika teaspoon cayenne pepper 2 tablespoons chopped fresh parsley Garnish chopped green onion optional Directions 1. In a large Dutch oven, heat oil over medium high heat add sausage and chicken, and cook about 5 minutes or until browned. Add onion, celery, and bell pepper, and cook, stirring frequently, about 3 minutes or until tender. Add garlic, stirring for about 30 seconds until fragrant. Add rice, and stir about 3 minutes until lightly toasted. 2. Add tomatoes, and stir until juices are absorbed. Add broth, thyme, and bay leaves. Bring to a boil reduce heat to medium-low. Cover, and cook for 15 minutes or until rice is tender. 3. In a medium bowl, combine shrimp, 1 teaspoon salt, 12 teaspoon black pepper, paprika, cayenne, and parsley. Add shrimp to rice mixture, and stir until combined. Cook for 2 minutes or until shrimp are pink and firm. Add remaining 1 teaspoon salt and 12 teaspoon black pepper. 4. Garnish with green onion, if desired. Serve immediately.