Chicken And Egg Salad

Directions for: The General's Cajun Jambalaya

Ingredients

4 Andouille sausages, sliced into 1/4-inch slices

1 cup flour

1 Tbsp paprika (preferably smoked)

1 small (3 lbs) whole chicken, quartered

2 medium sweet onions, finely chopped

1 red pepper, finely chopped

1 yellow pepper, finely chopped

5 stalks celery, finely chopped

4 jalapeno peppers, finely chopped

2 Tbsp Cajun spice

2 Tbsp Cajun seasoning

4 clove garlic, pured

2 cup (12-15 pods) fresh okra, sliced

1 Tbsp hot sauce

2 large bay

1 (6-oz) can tomato paste

3 (28-oz) cans tomato pure

5 cup shrimp or chicken stock

2 cup white rice, uncooked

16 raw shrimp, peeled and deveined

1 bunch scallions, sliced

1 pre-cooked crawfish

olive oil

salt and pepper, to taste

Directions

1. Preheat oven to 350F.

2. To prepare the Andouille sausage for the jambalaya, oven-roast the sausage in a small ungreased baking dish for 15 minutes, or until sausage is lightly browned; reserve for later use.

3. To make the fried chicken, heat -inch oil in a deep pan over medium heat until oil reaches 350F.

4. While the oil heats up, make a dredge for the chicken by stirring together flour and paprika in a large bowl.

5. Dredge the chicken quarters in the flour, to coat. Shake off excess.

6. Add 1 or 2 chicken quarters to the pan at a time and fry for 4 minutes per side, or until skin has browned.

7. Once browned on both sides, remove chicken from pan and set aside; brown remaining chicken quarters and set chicken aside to cool.

8. To prepare the okra for the jambalaya, heat 4 tablespoons of oil in a medium pan over medium heat; add the okra and stir for 3 minutes, or until okra is no longer slimy; reserve for later use.

9. To make the jambalaya, heat 4 tablespoons of oil in a large pot over medium heat.

10. Add 3 cups of onion, half of the chopped celery, half of the chopped red and yellow peppers, and all of the jalapeno peppers; stir and cook 3-4 minutes, or until onions are brown and the vegetables are fork-tender.

11. Add the remaining onion, celery, peppers, and 1 tablespoon of pureed garlic; cook for 1-2 minutes, or until the second batch of onions start to brown around the edges.

12. Season with a pinch each of Cajun spice and Cajun seasoning and add salt and pepper, to taste.

13. Stir reserved okra into the pot and cook over medium heat for 2 minutes.

14. Add the tomato sauce, hot sauce, remaining Cajun spice, remaining Cajun seasoning, and bay leaves; stir and reduce heat to low.

15. Cook and stir for an additional 3-4 minutes, or until jambalaya starts to bubble.

16. Add the pureed tomato and continue simmering over low heat for about 10 minutes, until the jambalaya reduces by 1/3.

17. Add the shrimp stock and bring jambalaya to boil over medium-high heat; once the jambalaya is boiling, reduce heat again to medium-low and bring to a simmer.

18. Shred chicken off the bone with a fork and add shredded chicken and roasted sausage to jambalaya.

19. Simmer jambalaya over low heat for 60-90 minutes, stirring occasionally; the longer the jambalaya simmers, the more flavourful it will become.

20. Thirty minutes before serving, cook the rice: bring 4 cups of water to boil, add the rice, stir, and reduce heat to medium-low; cover and cook for 20 minutes, or until rice is firm but not chewy.

21. To prepare the shrimp, warm 1 tablespoon of olive oil in a large pan over medium heat. Add the shrimp, remaining garlic, and cup of scallions, thinly sliced.

22. Cook for 1-2 minutes, or until shrimp are pink and firm to the touch. Add the cooked shrimp and pre-cooked crawfish to jambalaya and heat over medium for 2-3 minutes, or until crawfish is hot.

23. Serve jambalaya over warm rice in pasta bowls; garnish with remaining scallions.

24. Leftover jambalaya will keep in the fridge for up to 3 days.

See more: North American, Main, Dinner, Slow Cook, Chicken, Vegetables, Seafood, Rice/Grain