Pandemic Jambalaya

  

spicy in a good way

This is called "pandemic jambalaya" because of my original recipe from 2020. 

you'll need a ceramic coated, cast-iron skillet with lid, and preferably a Birch spatula, like the one that comes with the "Always Pan".

Meats: 

• 1 sausage link (like Chef Bruce Aidells Cajun Style Andouille). 
• 1 frozen chicken tenderloin
• 12 frozen shrimp (tail-off, peeled and de-veined).  

Vegetables:

• 1/3 large yellow onion.
• 1/2 cup grated carrots 
• 1 celery rib
• 1 red bell pepper

Garnish: 

• 1 tbsp fresh minced parsley

Carb:

• 1 + 1/2 cup cooked rice.

Condiments:

• 1 tablespoon EVOO.
• 1 tbsp soy sauce.
• 2 tbsp butter. 
• 1 cup petite diced tomatoes. 
• 1 tbsp dry white cooking wine.
• 1 tbsp Louisiana hot sauce
• 2 tsp honey

Spices:

•  2 tsp paprika
• 1 tsp garlic powder 
• 1 tsp oregano 
• 1 tsp ground thyme
• 1 tsp ground rosemary
• 1/2 tsp ground black pepper 
• 1/2 tsp salt

Prep:

Get out all of your ingredients for quick prep, and put them away (when you're done with each one) to clear up space.

1. put tenderloin in a large deli container, and cover it with water. Set it aside to thaw. 
2. do the same with the shrimp. 
3. Rinse, trim and slice your celery (crosswise) into 1/2 inch pieces. Place into a separate bowl. Put remainder away.
4. Microwave celery for 2 minutes.
5. slice the andouille, put it in a bowl, and set it aside. 
6. Dice the onion and add it to a small bowl. Cover the remaining onion for next time you're making jambalaya, and put it away. 
7. Grate carrots, if necessary (about 1). Add carrots to a separate small bowl. Put remainder away.
8. rinse, dry, de-stem and de-core the bell pepper. Cut it into 1-inch pieces. add it to a bowl and set it aside. 
9. Add minced parsley to another small bowl. Put remainder away.
10. Add Rice to another small bowl. Put remainder away.
11. Portion out your butter, EVOO, hot sauce, soy sauce, honey, petite diced tomatoes, and dry white wine in separate containers. Set aside.
12. Portion out your spices and put them into a shared container. set aside.
13. drain the chicken, and slice it into bite-sized pieces. put it in a bowl, and set it aside. 
14. do the same with the shrimp, but don't slice it. 

Directions:

1. Add EVOO to a skillet, and fry the chicken, shrimp and sausage together for 5 minutes(over medium-high heat), stirring occasionally. 
2. transfer to a bowl. 
3. Add butter and vegetables to the skillet, and cook for about 4 minutes. Stir occasionally.
4. Turn heat to medium low (3).
5. Add rice, spices, and condiments, and cook for 6 minutes.
6. Turn off the heat. 
7. Add meat back in, along with the parsley. Stir well. 

Serves 2

my old jambalaya recipe from the garage