Fat Tuesday is ... well ... on Tuesday and I felt like cooking some jambalaya because it was really cold today. So I thought, why not make a jambalaya fatty?!
Of course it has the bacon weave, a pound of Jimmy Dean hot sausage, and cheese. I actually decided to go with mozzarella cheese to allow the jambalaya flavor to come through.
Lots of prep for this fatty...I mean a lot!
Time to assemble this puppy...
Heading to the smoker...smoker temp varied between 255F and 275F
Internal temp of 165F in 1 hour 50 minutes ... done!
Oh my...was it ever good. Will do this again for sure!
This made 7 servings maybe 1.25-inches wide. 357 calories per slice!
(My wife makes me calculate the calories - always!)
My actual jambalaya recipe follows if interested. It will give you the seasonings you need.
Uncle Eddie's Jambalaya
Makes 12 servings at 235 calories/serving (without rice or quinoa)
1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
1 pound andouille sausage, sliced
1 (28 ounce) can diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
1 cup chopped celery
1 cup chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1 pound frozen cooked shrimp without tails
Directions
Of course it has the bacon weave, a pound of Jimmy Dean hot sausage, and cheese. I actually decided to go with mozzarella cheese to allow the jambalaya flavor to come through.
Lots of prep for this fatty...I mean a lot!
- about 1/2 cup of instant rice (makes a cup when cooked) with onions, red peppers, and celery. I also put the Cajun seasoning in the water to give the rice that true jambalaya flavor. It looked like dirty rice when done and tasted like - well - jambalaya.
- 4-6 oz. of extra small shrimp, pre-cooked, deveined and peeled. Cooked them again anyway because they still made a ton of liquid. Don't want that inside of my fatty. I also added more Cajun seasoning to this as well.
- I used about 4-6 oz. of diced chicken breast
- 1 link of Aidelle's andouille sausage diced
- 1/2 Roma tomato...seeds removed, diced
Time to assemble this puppy...
Heading to the smoker...smoker temp varied between 255F and 275F
Internal temp of 165F in 1 hour 50 minutes ... done!
Oh my...was it ever good. Will do this again for sure!
This made 7 servings maybe 1.25-inches wide. 357 calories per slice!
(My wife makes me calculate the calories - always!)
My actual jambalaya recipe follows if interested. It will give you the seasonings you need.
Uncle Eddie's Jambalaya
Makes 12 servings at 235 calories/serving (without rice or quinoa)
1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
1 pound andouille sausage, sliced
1 (28 ounce) can diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
1 cup chopped celery
1 cup chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1 pound frozen cooked shrimp without tails
Directions
- In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
- Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on high. Stir in the shrimp during the last 30 minutes of cook time.
- I like to make the rice separate and
- Serve over rice or
- as chunky soup.
- If too thin, consider adding some rice or quinoa to the broth about 30 minutes before being done