Greetings all.
Made a jambalaya that came out soooo good I had to share, would have shared even if it weren't so great, but that just makes it all the better.
The idea for this came after I made a veal stock out of some veal bones I smoked the other day... http://www.smokingmeatforums.com/for...highlight=veal
The stock itself was good but I want to try it with smoked chicken bones instead.
So, made up a brine for the chicken portion. Garlic, salt, sugar, red pepper, CBP...
Bird in a bag...
Smoked it up with some kielbasa, and threw some Nathans hot dogs on for snacking...
Out of the smoke...
Shredded and tossed with some creole seasoning, sliced the kielbasa and chopped an onion, half a bell pepper, couple of cloves of garlic and a stalk of celery...
Sauteed the onion, pepper and celery for about 5 minutes over med-high heat then added the minced garlic half a cup tomatoes (was a little more), 3/4C rice, 3C stock, 2 bay leafs, dash of worcestershire, dash of hot sauce, S&P...
Stir in the rice and slowly stir in the stock. Reduce heat to medium and cook for about 15 minutes or until rice absorbs most of the liquid and becomes tender. I used the veal stock but any will do...
Tossed in the kielbasa and chicken and cook 5-10 more minutes...
It was really good, had a good smoke flavor but could have been stronger. Went a bit heavy on the hot sauce so it burned a little but was great none the less.
Thanks for checking out my post.
Made a jambalaya that came out soooo good I had to share, would have shared even if it weren't so great, but that just makes it all the better.
The idea for this came after I made a veal stock out of some veal bones I smoked the other day... http://www.smokingmeatforums.com/for...highlight=veal
The stock itself was good but I want to try it with smoked chicken bones instead.
So, made up a brine for the chicken portion. Garlic, salt, sugar, red pepper, CBP...
Bird in a bag...
Smoked it up with some kielbasa, and threw some Nathans hot dogs on for snacking...
Out of the smoke...
Shredded and tossed with some creole seasoning, sliced the kielbasa and chopped an onion, half a bell pepper, couple of cloves of garlic and a stalk of celery...
Sauteed the onion, pepper and celery for about 5 minutes over med-high heat then added the minced garlic half a cup tomatoes (was a little more), 3/4C rice, 3C stock, 2 bay leafs, dash of worcestershire, dash of hot sauce, S&P...
Stir in the rice and slowly stir in the stock. Reduce heat to medium and cook for about 15 minutes or until rice absorbs most of the liquid and becomes tender. I used the veal stock but any will do...
Tossed in the kielbasa and chicken and cook 5-10 more minutes...
It was really good, had a good smoke flavor but could have been stronger. Went a bit heavy on the hot sauce so it burned a little but was great none the less.
Thanks for checking out my post.
