Andouille Sausage, chicken and shrimp jambalaya

bosco0633 · February 2015

Well I will start this off with the fact that I am a Canadian attempting to make jambalaya for the first time. This was a mix of my kamado joe and the stove to complete this meal. It was such a tasty meal and it has made me want to visit new orleans. I hope that you I did you NOLA folk proud!

bosco0633 · February 2015

thanks for looking!!

Mattman3969 · February 2015

That looks amazing!! Pics look real nice too.

cook861 · February 2015

That looks great did you pre cook your shrimp or just let the heat cook well you cooking the other ingrdents

bosco0633 · February 2015

At the end of the cook I folded them into the mix and let the heat from the cook warm them up. I didn't want them too tough so the steam from the meal after the cook cooked them just right.

SloppyJoe · February 2015

Recipe?

johnkitchens · February 2015

You did an awesome job. That looks great!

hapster · February 2015

Wow... You nailed it. I'd have trouble stopping after about 4 bowls

bosco0633 · February 2015

It is a John Besh recipe that I used. I read through some of the comments that suggested that the rice to liquid ratio was off and they burned their meals. I trusted my cooking and went with 4 cups of chicken stock and one full 28oz can of tomato and blended it down. I also substituted 2 tbsp of olive oil instead of the use of lard. I figured with the bacon and sausage no need to plug the arteries completely.

http://abc.go.com/shows/the-chew/recipes/shrimp-chicken-andouille-jambalaya-john-besh