Andouille, Tasso, Chicken & Shrimp Jambalaya
Ingredients
Seasoning Mix
- 2 whole bay leaves
- 1 tablespoon parsley flakes
- 1 teaspoon dried oregano leaves
- 1 teaspoon dried thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon white pepper
- 2 tablespoons bacon fat or canola oil
- 1/2 pound andouille smoked sausage, thinly sliced
- 1/2 pound tasso, diced
- 1/2 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 1/2 pound boneless, skinless chicken thighs, cut into bite-size pieces
- 2 tablespoons tomato paste
- 1 cup chopped onions
- 1/2 cup chopped green bell peppers
- 1/2 cup chopped celery
- 2 garlic cloves, minced
- 1 jalapeno pepper, seeded and minced (optional)
- 1 10 1/2-ounce can beef consommé
- 1 10 1/2-ounce can French onion soup
- 1 10-ounce can original Rotel tomatoes, with liquid
- 1 cup beef broth
- 1/4 cup Lea & Perrins (Worcestershire sauce)
- 2 1/2 cups uncooked rice
- 1 stick butter, sliced
- 1 pound raw small shrimp (41 count or higher) or medium (26-40 count) shrimp, peeled (and deveined if you prefer)
- 1/2 cup chopped green onions
Instructions
In a small bowl, thoroughly combine seasoning mix; set aside. Preheat oven to 350 degrees. In a large roasting pan or Dutch oven, heat bacon fat or oil over medium-high heat. If using a roasting pan, place it on the stove over two burners. Add andouille and tasso. Cook, stirring frequently, until meat starts to brown. Add chicken and continue cooking until chicken is brown, stirring frequently. Add tomato paste; cook, stirring constantly, until tomato paste browns. Stir in onions, bell peppers, celery, garlic and jalapenos. Cook, stirring frequently, until vegetables are tender and start to stick to the bottom of the pan. Deglaze pan by pouring in the beef consommé and scraping the bottom as needed. Remove pan from heat; stir in French onion soup, Rotel tomatoes, beef broth, Lea & Perrins and uncooked rice. Dot top with pats of butter. Cover tightly with aluminum foil or a fitted lid and bake for 40 minutes. Remove from oven; stir in shrimp and green onions. Return to oven and bake, uncovered, until shrimp are cooked and liquid is absorbed, about 10 minutes. Let sit for 5 minutes before serving. Do not allow shrimp to overcook. Reheat any leftovers with a little extra beef broth or butter. Serves 8-10.