Laisse les bons ton rouler is Cajun for Let the good times roll
Readers of this blog know what a fan I am of My New Orleans: The Cookbook by Chef John Besh. His recipe for Jambalaya is my favorite so when I found myself with some Johnsonville Andouille Sausage and Chicken & Pork Brats that is the recipe I turned to for inspiration. And just as I had hoped it didn’t disappoint, not one bit.
The original recipe calls for andouille, ground chicken, ground pork and shrimp. And before anyone gets all crazy on me I know bratwurst are not traditionally used in making jambalaya but I figured a little creative license was okay so I could see what would happen.
Jambalaya is traditionally served with rice. The new Brown Rice Triscuits ended up as a flavorful substitute for rice and made for great way to get the food to my mouth. If you decide to give this recipe a try to make sure you get one of the Triscuits that doesn’t have flavors that will clash with the intended Jambalaya flavor profile. I used the Savory Red Bean flavor and it worked well.
Jambalaya, in my opinion, should be cooked outdoors and in some type of cast iron cookware. I decided this would be a great time to test the side burner of my new Saber gas grill. (More on how well it worked in a later post) Since I wasn’t making a pot of Jambalaya to feed the family I used on of my cast iron skillet.
It’s important you mince all the ingredients that you make them small and as uniform in size as possible. This dish cooks fast and because the pork and chicken bratwurst is quite lean the veggies will burn quickly so having them all cook uniformly will make life easier.
The andouille sausage is pre-cooked so you won’t get any drippings there either. You may also need to supplement the drippings from the sausages with bacon drippings or olive oil. I went with olive oil to keep this a little healthier–just slightly healthier.
Since the andouille is pre-cooked it’s best to have it diced and only added after the other sausage and the veggies are cooked through. This will allow the flavor to fuse with the other ingredients but you won’t have to worry about burning it.
Mince the shrimp and then mash it with your knife before adding it. The shrimp will cook quickly so its best to just add it at the very last-minute when you remove the skillet from the heat. The hot jambalaya will cook the minced/mashed shrimp almost immediately. If you don’t want to worry about the shrimp you can just leave it out too. I’m not sure just how much it added to the flavor anyway.
- ½ pound Johnsonville Andouille sausage, finely chopped
- ½ pound Johnsonville Chicken and Pork Bratwurst, skin removed
- ¼ cup shrimp, minced and mashed
- ¼ cup finely minced shallots
- ¼ cup finely minced celery
- ¼ cup finely minced green bell pepper
- 1 clove garlic, minced and mashed
- 2 tablespoons tomato paste
- ⅛ teaspoon dried thyme
- ½ teaspoon smoked paprika
- ½ of a bay leaf
- cayenne pepper to taste
- Louisiana Hot Sauce to taste
- Salt and Pepper to taste
- Green onions, sliced and fried for garnish
- 1 cup chicken stock
- Pre-heat your cast iron skillet.
- Add Chicken and Pork Sausage and cook for three or four minutes. Just until it starts to brown.
- Add shallots, celery, bell pepper and garlic. Cook until sausage is done and veggies are starting to get tender. It’s at this point you may have to add additional oil.
- Add chicken stock, tomato paste, paprika, thyme, bay leaf and cayenne. Bring to a slight boil. Reduce heat and simmer for 10 minutes. Don’t worry about the liquid evaporating.
- After simmering for 10 minutes turn the fire up back up to a low boil and cook until almost all the moisture is cooked out.
- Remove from heat and stir in shrimp.
- To plate use a Triscuit, some other cracker or or toast points. Add a small mound of Jambalaya and garnish with a couple slivers of friend green onion.
This blog post was the result of a partnership with Johnsville Sausage. I received free product from them.