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...
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...