Smoked Chicken and Wild Hog Smoke Sausage Jambalaya with White Beans and Tasso

[indaswamp]

Jambalaya and white beans go together like peanut butter and jelly! I smoked chickens with apple and pecan last week after making some modifications to my smokehouse...

I took a left over whole chicken and half of another one and deboned them, set the meat aside for later. I took the bones, skins and scraps and put them in a pot with 2.5qts. of water to make the smokey stock for the jambalaya...

I also got the white beans and tasso going...

I skimmed all the smokey chicken fat off the stock and used that to braise down the onions and celery...

Add 4# of chopped onion, 1 cup celery, and 1 tsp. medium grind black pepper..

Cook those onions down until they disintegrate into nothing...then caramelize them some more...it will take about an hour. I add a little water now and then to lift the caramelized onion off the pot.

Add 1.25~1.5# of wild hog smoked sausage and brown that down...

 

[jp61]

Sure looks good from here!
Nice work!

 

[indaswamp]

Once the sausage has some color, strain the stock from the bones and skins, then add 9 cups of stock to the pot. Add more water if volume is low after straining. Bring to a boil and add the cubed chicken meat.

Skim the chicken fat off, just get ~80% of it; you need a little in the pot to coat the rice to keep the rice from sticking. After skimming, add 1/2 TBSP. both garlic and onion powder and ~ 1/8c. hot sauce. Boil for about 10 minutes then add 1 TBSP. salt. Check seasoning with a spoon. should be salty and a little on the hot side (rice will absorb salt and pepper). Add 6 cups rice...

With the stove on high heat, boil for ~2 minutes to pop the rice open, then cover the pot and put into a preheated 350* oven for 20 minutes. After 20 minutes, this is what it'll look like...

gently fold the rice from bottom to top taking care not to scrape the bottom of the pot. return to oven for another 20 minutes and repeat. After folding the second time you will have this:

Rice still has a few hard grains. Pop back in oven for 10 minutes and it'll be done...

Da plate...

I love jambalaya and white beans-especially when I get to make it with my own smoked meats!! Wish you could smell it, smokey goodness throughout the jambalaya! I have something special planned for the left overs....that'll be another thread though.

 

[SonnyE]

Oh... magoodness!
Looks tasty!

 

[indaswamp]

Sure looks good from here!
Nice work!

Thanks jp61!

Oh... magoodness!
Looks tasty!

Thanks SonnyE!

 

[xray]

That just looks amazing!

 

[gmc2003]

Looks like a real fine meal you got going there Inda, Was that 4lbs of onions or did I read it wrong?

Point for sure.

Chris

 

[indaswamp]

Looks like a real fine meal you got going there Inda, Was that 4lbs of onions or did I read it wrong?

Point for sure.

Chris

Yes...4# of onions.

Jambalaya is basically a rice, onion and meat casserole cooked down in a stock. The caramelized onions and black pepper are what make the dish. Were I using raw meat instead of already smoked chicken I would have started by frying the meat first.

 

[indaswamp]

That just looks amazing!

Thanks xray.

 

[ab canuck]

Beautiful meal, And nice step by step, Definite point, Love it all.... Great job.

 

[WaterRat]

That looks fantastic! (And I'm sure it smells even better). I made some jambayala about a month ago with some boneless skinless thighs I smoked, and some andouille. I can never find tasso around my area unfortunately :( Just one question - no peppers?

 

[tropics]

inda that looks fantastic Points
Richie

 

[indaswamp]

That looks fantastic! (And I'm sure it smells even better). I made some jambayala about a month ago with some boneless skinless thighs I smoked, and some andouille. I can never find tasso around my area unfortunately :( Just one question - no peppers?

No, I do not use bell pepper very often in jambalaya.

 

[indaswamp]

inda that looks fantastic Points
Richie

Thanks Richie!

 

[weev]

Looking awesome would someone please invent smell-o-vision already

 

[indaswamp]

Here's what I did with the left overs....
https://www.smokingmeatforums.com/t...-boulettes-with-white-remoulade-sauce.273553/