Here's the beginning of my "Big-Three Jambalaya". I have OCD, and one of my triggers is the number 3. So, there are 3 meats - turkey, andouille (both smoked over Texas Pecan) and shrimp. I'm also using "trinity" bells, celery, and onion...and my (3) chile choices are cayenne, scotch bonnets (home dried and crushed), and jalapenos. It's also made in 3 main steps - roux, meat, then mix.
*FYI - I included pics of the sesonings used in the pics where appropriate.
Here's the turkey...smoked and deboned it yesterday, along with the andouille...which was at the far right corner of the smoker...not in the pic.
The ingredients:
The roux:
A stick of butter, & flour for the first 15 minutes or so...then adding cayenne, dried scotch bonnets, paprika, salt, fresh ground black pepper, garlic powder, a little dijon mustard, and some worcesteshire sauce. For the next hour (stirring all the while), I heat it until it starts to bubble, then, remove from heat...over and over again, until it's almost a paste. *Personl preference thing going on there.
Then my son walked into the kitchen (as usual), and grabbed some veggies off the cutting board (as usual)...and took a big bite out of it...
For some damn reason, the dog was fascinated by this...
Sautee the garlic, then add the meat trio with a little added onion, and jalapeno:
Then add the roux and stir up for a minute:
Dump it all back in the roux pot and add the bell/celery/onion trio. Heat on high; mix constantly for about 10 minutes:
Then add a chicken bouillon cube dissolved in a cup of water, and a can of petite diced tomatoes:
...aaaaand...let this simmer for a few hours.
I'll post up when it's brewed".
Teaser comin soon
