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Democratic Pirate
Feb 17, 2010



I didnít get pictures (and they wouldnít have turned out well anyway), but I made the daube recipe from back in the thread and it was amazing. I threw in a few serranos on top of the cayenne and spicy tony chachereís and it had a nice level of heat.

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I. M. Gei
Jun 26, 2005





Kaiser Schnitzel posted:

And what do I do with crawfish? Itís crawfish season and the whole suck the heads thing has always grossed me out and I donít love real spicy stuff anyway. Are crawfish tails pretty much interchangeable with shrimp?

Crawfish boudin is hella tasty and Iíd make some right now if my mother didnít hate crawfish.

(Iíll probably make some anyway, I just wonít give her any)

That Works
Jul 21, 2006


Fun Shoe

Kaiser Schnitzel posted:

What yíall been getting fat on for Mardi Gras?


And what do I do with crawfish? Itís crawfish season and the whole suck the heads thing has always grossed me out and I donít love real spicy stuff anyway. Are crawfish tails pretty much interchangeable with shrimp?

They definitely can be. Stock made from the shells and using the meat along with sausage in an etoufee is always a hit. You can also make crawfish monica which is really good but very rich.

I. M. Gei
Jun 26, 2005





That Works posted:

You can also make crawfish monica which is really good but very rich.

Fuuuuuuck Iím on a diet and I regret clicking that.

ulmont
Sep 15, 2010

IF I EVER MISS VOTING IN AN ELECTION (EVEN AMERICAN IDOL) ,OR HAVE UNPAID PARKING TICKETS, PLEASE TAKE AWAY MY FRANCHISE


Kaiser Schnitzel posted:

What yíall been getting fat on for Mardi Gras?

Not what you wanted to see, but:



(also massive amounts of king cake and beer)

Phil Moscowitz
Feb 19, 2007

Chief Justice of the United States of Anime


ulmont posted:

Not what you wanted to see, but:



(also massive amounts of king cake and beer)

Nice

Today was champagne, beer, jambalaya, beer, king cake, moon pies, champagne, shrimp scampi for a light dinner, chocolate cake, king cake, rum. More parades tomorrow, looking forward to the fried chicken.

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dy.
Dec 6, 2003



Hosting a Mardi Gras dinner this weekend and figured I'd post my recipe for the chicken and sausage jambalaya I always make. I am, sadly, not cajun/creole, but this is good! It consistently gets high marks from Louisiana folk. The recipe is adapted from John Besh's.

Basically the important thing about this recipe is to develop a nice base of rendered pork fat, and then cook all the stuff in that pork fat.

Ingredients

1/2 pound salt pork, diced into lardons (or use pancetta or bacon or whatever)
3/4 lb ground bulk sausage (I use Hot Italian or Lousiana Hot Link from Whole Foods)
1lb-ish bone-in, skin on chicken thighs, usually 4-5 thighs. Season well, but be careful of too much salt.
2-4 Andouille Sausages, sliced into discs (I usually buy the precooked/cured kind)
1 large Onion (diced)
2 Bell Peppers (seeded and diced)
3 stalks Celery (diced)
4 Garlic Cloves (minced)
2-3 carrots, cut into discs (this is not traditional but I like it)
2 cups Louisiana White Rice, washed
1 teaspoon dried Thyme
2 dried Bay Leaves
1.5 tablespoon Smoked Paprika
1 teaspoon Cayenne Pepper (can omit if using spicy sausage)
1 tablespoon Celery Salt
Cajun seasoning to taste
1 can DOP tomatoes, crushed by hand
2 cups chicken stock (see Optional Smoky Chicken Stock step)
1 bunch Green Onions (chopped), separate whites and greens

Optional Smoky Chicken Stock
This is a way to enrich your standard storebought chicken stock with some great smoky flavor and gelatin. It's particularly good as a base for white beans too.

1. Get some storebought chicken stock
2. Get one of those smoked turkey wings (or legs work fine to)
3. Throw the wing in the stock and simmer for a couple hours or pressure cook it or something
4. The meat usually comes out a bit tough, without a lot of flavor. Give your pet a treat, or throw it in something, I don't know.

Preparation
If you want to make a day ahead, you can do everything except add the rice, then just let it cool and throw everything in the fridge. Just bring back to a boil and add the rice when ready, it works great!

1. Get a large, heavy-bottomed dutch oven. I used enameled cast iron. Get it smoking hot and brown the sausage. If it's gray, not brown, throw it away and go to Popeye's instead. Remove the sausage to a separate bowl but leave the fat.
2. Turn the heat down to low-medium, throw your salt pork (or other fatty pork thing) in there and cook until the fat renders out and it's a bit crispy. At this point you should have some lardons floating around in a tub of pork fat. This is good. Remove the salt pork, keep the fat.
3. Crank that heat back up and brown your chicken thighs all up in that fat, skin-side down, until it is golden brown. Note that they just need to be browned, not cooked all the way through. Usually takes like 5-6 minutes. Flip and brown the other side for 3-4 minutes. Remove chicken to separate plate.
3.5 I forgot the Andouille part, so add that in, already sliced, and cook until slightly crispy and browned. Remove when done.
4. In front of you will be hot pool of more fat than you typically consume in a month. Decide how far you are willing to go with this, and maybe remove some if you get cold feet (don't pour it in the sink dummy).
5. Turn the head down to medium-ish and throw in all of your ground spices (everything but bay leaves). Give it a quick stir for like 10 seconds, then add onions. Once they start to turn slightly translucent, add celery, green pepper, carrots, and garlic. Cook this stuff for like 5 minutes, stirring often, until it starts to soften a bit.
6. Add all of your meats back in. Turn the heat to med-high and add your liquids (chicken stock and tomatoes). Bring to a boil, turn down to a simmer, let everything get friendly for ~20 minutes. This is mainly to ensure that the chicken is thoroughly cooked.
7. Bring back to a hard boil. Add the rice, cover, reduce to low heat, and let simmer. After 15 minutes turn the heat off, open the lid, throw in green bits of green onion and quickly give it a stir. Put the lid back on and wait 10 minutes or until the rice absorbs most of the moisture. If it's a bit wet, just put the lid on and wait, it will absorb.
8. When ready to serve, pull out the chicken thighs, take the skins off, shred the meat, and put it back in. Enjoy.

dy. fucked around with this message at Mar 5, 2019 around 22:17

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