4 Andouille sausages, sliced into 1/4-inch slices
1 cup flour
1 Tbsp paprika (preferably smoked)
1 small (3 lbs) whole chicken, quartered
2 medium sweet onions, finely chopped
1 red pepper, finely chopped
1 yellow pepper, finely chopped
5 stalks celery, finely chopped
4 jalapeno peppers, finely chopped
2 Tbsp Cajun spice
2 Tbsp Cajun seasoning
4 clove garlic, puréed
2 cup (12-15 pods) fresh okra, sliced
1 Tbsp hot sauce
2 large bay
1 (6-oz) can tomato paste
3 (28-oz) cans tomato purée
5 cup shrimp or chicken stock
2 cup white rice, uncooked
16 raw shrimp, peeled and deveined
1 bunch scallions, sliced
1 pre-cooked crawfish
salt and pepper, to taste
1. Preheat oven to 350ºF.
2. To prepare the Andouille sausage for the jambalaya, oven-roast the sausage in a small ungreased baking dish for 15 minutes, or until sausage is lightly browned; reserve for later use.
3. To make the fried chicken, heat ¾-inch oil in a deep pan over medium heat until oil reaches 350ºF.
4. While the oil heats up, make a dredge for the chicken by stirring together flour and paprika in a large bowl.
5. Dredge the chicken quarters in the flour, to coat. Shake off excess.
6. Add 1 or 2 chicken quarters to the pan at a time and fry for 4 minutes per side, or until skin has browned.
7. Once browned on both sides, remove chicken from pan and set aside; brown remaining chicken quarters and set chicken aside to cool.
8. To prepare the okra for the jambalaya, heat 4 tablespoons of oil in a medium pan over medium heat; add the okra and stir for 3 minutes, or until okra is no longer slimy; reserve for later use.
9. To make the jambalaya, heat 4 tablespoons of oil in a large pot over medium heat.
10. Add 3 cups of onion, half of the chopped celery, half of the chopped red and yellow peppers, and all of the jalapeno peppers; stir and cook 3-4 minutes, or until onions are brown and the vegetables are fork-tender.
11. Add the remaining onion, celery, peppers, and 1 tablespoon of pureed garlic; cook for 1-2 minutes, or until the second batch of onions start to brown around the edges.
12. Season with a pinch each of Cajun spice and Cajun seasoning and add salt and pepper, to taste.
13. Stir reserved okra into the pot and cook over medium heat for 2 minutes.
14. Add the tomato sauce, hot sauce, remaining Cajun spice, remaining Cajun seasoning, and bay leaves; stir and reduce heat to low.
15. Cook and stir for an additional 3-4 minutes, or until jambalaya starts to bubble.
16. Add the pureed tomato and continue simmering over low heat for about 10 minutes, until the jambalaya reduces by 1/3.
17. Add the shrimp stock and bring jambalaya to boil over medium-high heat; once the jambalaya is boiling, reduce heat again to medium-low and bring to a simmer.
18. Shred chicken off the bone with a fork and add shredded chicken and roasted sausage to jambalaya.
19. Simmer jambalaya over low heat for 60-90 minutes, stirring occasionally; the longer the jambalaya simmers, the more flavourful it will become.
20. Thirty minutes before serving, cook the rice: bring 4 cups of water to boil, add the rice, stir, and reduce heat to medium-low; cover and cook for 20 minutes, or until rice is firm but not chewy.
21. To prepare the shrimp, warm 1 tablespoon of olive oil in a large pan over medium heat. Add the shrimp, remaining garlic, and ¼ cup of scallions, thinly sliced.
22. Cook for 1-2 minutes, or until shrimp are pink and firm to the touch. Add the cooked shrimp and pre-cooked crawfish to jambalaya and heat over medium for 2-3 minutes, or until crawfish is hot.
23. Serve jambalaya over warm rice in pasta bowls; garnish with remaining scallions.
24. Leftover jambalaya will keep in the fridge for up to 3 days.