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Emeril’s Sizzling Skillets and Other One-Pot Wonders Cookbook ~ Chicken and Andouille Jambalaya

September 14th, 2011 · 30 Comments

Emeril's One Pot Sizzling Skillet ~ Chicken and Andouille Jambalaya
Emeril’s One-Pot Sizzling Skillet ~ Chicken and Andouille Jambalaya

This is our third recipe from Emeril’s new cookbook, as we continue our participation in the One-Pot Blogger Cooking Party.

Along with nineteen other foodie blogger’s, we are sharing recipes, photos and our experiences from cooking within the new cookbook. Today, I am going to share our experiences from making the Chicken and Andouille Jambalaya as found on page 114 from Emeril’s new cookbook Sizzling Skillets and Other One-Pot Wonders which is available for pre-order now, since the book does not go on sale until September, 27, 2011.

Emeril’s recipe for Chicken and Andouille Jambalaya is included in the Dutch oven chapter along with 21 other recipes that can be prepared from a single one-pot Dutch oven.

And now a little discussion on some of the ingredients in Emeril’s Chicken and Andouille Jambalaya.

Andouille Sausage

Andouille Sausage
Andouille Sausage

Andouille is pronounced ahn-Doo-Wee, and is made with coarse cut pork shoulder, shank, or butt and pork fat, is highly spiced with cracked black pepper, onions, and garlic, making it very flavorful. It is smoked with hickory, pecan, oak, sugar cane, or even mesquite wood fired smokers. The sausage is hung in large meat smokers and is typically left in the cool heat (175 degrees) for up to 8 or more hours. 

Once smoked the sausage takes on a very dark almost midnight color and tone. You can smell the deep rich flavors and smoky aroma even before you pick up a piece or cut through it. This is the real deal! A true andouille is stuffed into the beef middle casing and this makes the sausage about 1 1/2 inches in diameter, making it a very large sausage in comparison to most smoked sausages. 

When you slice andouille by hand you will start to take on the fragrant aroma of the smoking process, leaving your fingers with an amazing fragrance and flavor. But don’t lick you fingers just yet…you need to dice or slice the rest of the sausage first! In Emeril’s recipe he calls for dicing the sausage, I prefer to slice mine, for larger pieces. Some of the slices will tend to break up a bit anyway as the jambalaya cooks.

A close up view of fresh andouille sausage.

Andouille Sausage
Andouille Sausage

The famous sausage is French in origin and was brought to the New World by the French colonists, and some German immigrants too. According to the St. John Parish Andouille Festival web site:

“It is interesting to note that the finest andouille in France comes from the Brittany and Normandy areas. It is believed that over half of the Acadian exiles who came to Louisiana in 1755 were originally from these coastal regions.”

Each year in October the Andouille Festival is held in LaPlace, Louisiana which is in St. John Parish, or about a 40 minute drive west of New Orleans.

Andouille can be purchased my mail order from Jacob’s World Famous Andouille and Sausage, when you click to their site, be prepared to put on your dancing shoes as some good ole’ Cajun music starts up and you will want to do the “Two Step” toute suite!

Chicken Thighs

I like the fact that the recipe calls for chicken thighs, as they tend to add more flavor and benefit from a longer cooking process. The natural juices from the dark meat of the chicken thighs also imparts wonderful essence and deep richness that adds to the chicken stock.

The Cajun Trinity

Onions, celery, green bell pepper
Onions, celery, green bell peppers diced

As with most true Cajun dishes, they would not be complete without the Cajun Trinity, also known as onions, celery, and green bell peppers chopped up.

The amount of onions is not as much as the classic French Mirepoix, but in Cajun preparations typically it is an equal portion of each ingredient in a 1:1:1 ratio. Just like the ole saying “First you start with a roux….” the same is true with the Holy Trinity, most Cajun preparations use a trio of onions, celery and green bell peppers as the base vegetable seasoning aromatic ingredient. The Cajun Holy Trinity can be found in recipes for most gumbos, etouffees, jambalaya’s, sauce piquant, shrimp stews, crab soup, oyster artichoke  soup, red beans and rice, and the list goes on.

Emeril’s Chicken and Andouille Jambalaya is a perfect one-pot wonder recipe, sure to please a crowd, so go ahead and break out and dust off your Dutch oven.

And now for a giveaway!

I am going to give away a copy of Emeril’s new cookbook Sizzling Skillets and Other One-Pot Wonders.

Sizzling Skillets and Other One-Pot Wonders Cookbook
Emeril’s Sizzling Skillets and Other One-Pot Wonders Cookbook

How do I enter to win the cookbook?

I am so glad you asked!!

There are several ways to enter, and you have multiple ways of entering. Be sure to include your correct email address in the comment form.

1. First, post one comment on this blog post and tell me what your favorite one-pot dish is that you like to cook for you and your family.

2. This is a two step way to enter: A.) Share this post on your Facebook page and let me know that you did. B.) Join my Cajun Chef Ryan Facebook Page, and let me know there that you shared this post. Check out the sociable toolbar at the bottom of this post to help you along with sharing the post.

3. Another two step way to enter: A.) Share this blog post on Twitter. Again, the sociable toolbar has a Twitter icon for just that purpose. Please let me know that you Twitted this blog post. B.) Request to follow me on my Cajun Chef Ryan Twitter account.

4. Like It! on Stumble Upon, and share it with all your SU friends. On the sociable toolbar, see the SU icon.

5. Buzz it! on Foodbuzz if you are a member, and share it with all your foodies.

A winner will be selected at noon EST on Wednesday, September 21, 2011, and will be announced later that day.

Also, be sure to visit:

Emeril’s Official Website Emerils.com

Emeril’s Facebook Page facebook.com/Emeril

Follow Emeril on Twitter http://twitter.com/#!/emeril

Next time we will feature Emeril’s recipe for Slow Cooked Pulled Pork.

Bon appétit!
CCR
=:~)
©2011 CCR

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Tags: Emeril's Sizzling Skillets · Recipes

30 responses so far ↓

  • 1 Tina@flourtraderNo Gravatar // Sep 14, 2011 at 6:54 am

    Well now I am ready for some cajun food-that first picture is making me hungry. Also thanks for the link to some good andouille!

  • 2 JasonNo Gravatar // Sep 14, 2011 at 9:38 am

    My favorite one-pot meal is, of course, chicken and sausage gumbo! Being transplants in Texas we had to bring Louisiana cuisine to the Lone Star State and gumbo is a favorite at our house. In fact, some time during this scorching summer, my four-year-old son said he was ready for some gumbo! Come on fall!!!

  • 3 JasonNo Gravatar // Sep 14, 2011 at 9:58 am

    I liked your Facebook page and now follow you on Twitter! Thanks for a cool giveaway.

  • 4 Amy @ The Nifty FoodieNo Gravatar // Sep 14, 2011 at 10:07 am

    My favorite one-pot (well REALLY BIG POT, that is) meal is a crawfish boil. I’m so bummed that crawfish is no longer in season!

  • 5 Rachel @ Not Rachael RayNo Gravatar // Sep 14, 2011 at 10:09 am

    Great informative post! PS: Don’t enter me in your giveaway 🙂

  • 6 AdrianaNo Gravatar // Sep 14, 2011 at 10:35 am

    My favorite one-pot meal is Emeril’s Classic Chicken Jambalaya from his potluck book! I have made it time and time again, swapped ingredients to make it a bit more ‘Caribbean’.

  • 7 AdrianaNo Gravatar // Sep 14, 2011 at 10:35 am

    I follow you on Twitter (@GreatFood360) and have retweeted about your giveaway.

  • 8 Heather | Farmgirl GourmetNo Gravatar // Sep 14, 2011 at 11:01 am

    I love your description of the sausage. I think I drooled. My favorite one-pot is Coq au Vin in the slow cooker. Delish!

  • 9 Donna @ CookistryNo Gravatar // Sep 14, 2011 at 9:56 pm

    Nice! I wish I could get andouille when I wanted it. I see it once in a while, but when I’m looking for it, I can never find it. BTW, don’t enter me in the drawing. 😉

  • 10 CarolynNo Gravatar // Sep 15, 2011 at 6:38 am

    Favourite one pot dish? CHILI! But we do love andouille, our favourite burger takes some chopped up into it.

  • 11 CarolynNo Gravatar // Sep 15, 2011 at 6:42 am

    Retweeted! also already follow you on twitter.

  • 12 SandiNo Gravatar // Sep 15, 2011 at 9:00 am

    Nothing like NOLA food, YUMMY!!

  • 13 diabeticFoodieNo Gravatar // Sep 15, 2011 at 5:09 pm

    Thank you so much for the andouille lesson!

  • 14 $1.25No Gravatar // Sep 15, 2011 at 7:21 pm

    Not only does the food look great, but your post was so informative about everything that was going into it. And we’re from New Orleans! So great to drool and learn.

  • 15 Leann LindemanNo Gravatar // Sep 15, 2011 at 9:22 pm

    Chicken and dumplings

  • 16 susitravlNo Gravatar // Sep 16, 2011 at 1:24 am

    We love chicken divan – chicken, broccoli and rice with a curry sauce. YUM
    susitravl(at)gmail(dot)com

  • 17 kitaNo Gravatar // Sep 18, 2011 at 9:33 am

    Look at that andouille. We don’t see anything that perfect up here where I live, but I have gotten into the habit of buying it from local butchers and not just settling for prepackaged andouille-like sausage. They aren’t even close!

    Thanks for sharing these one pot meals with us – I know what book I will be adding to my holiday list. I have to say, of the three you posted, the red bean soup caught my attention the most – though this jambalaya would most likely be made first (What can I say, Im a sucker for jambalaya!)

  • 18 MargaretNo Gravatar // Sep 21, 2011 at 9:42 am

    Actually, Chicken/Andouille jambalya is one of our favorite one pot meals, but not this recipe. It may be now.

  • 19 MargaretNo Gravatar // Sep 21, 2011 at 9:46 am

    I did the FB thingy – both parts.

  • 20 Christy BergeronNo Gravatar // Sep 21, 2011 at 9:46 am

    I am loving your blog!!! I am a good New Orleans girl- so my favorite one dish wonder is shrimp creole!

  • 21 MargaretNo Gravatar // Sep 21, 2011 at 9:50 am

    Also did the Twitter thing. Have followed you for a while.

  • 22 MargaretNo Gravatar // Sep 21, 2011 at 9:52 am

    BUZZED it!!

  • 23 Ryan BoudreauxNo Gravatar // Sep 21, 2011 at 9:53 am

    Great comments everyone! Just over two hours left before someone wins the cookbook!

  • 24 Biren @ Roti n RiceNo Gravatar // Sep 21, 2011 at 10:46 am

    Such flavorful dish and a wonderful giveaway! Congrats on being selected for the cooking party!

  • 25 Biren @ Roti n RiceNo Gravatar // Sep 21, 2011 at 10:57 am

    I shared the post on Facebook! 🙂

  • 26 Erin @ Dinners, Dishes and DessertsNo Gravatar // Sep 21, 2011 at 11:27 am

    This looks amazing! This cookbook looks like it is full of such great stuff! My favorite one pot dish is Chicken Enchilada Chili – so excited for cooler weather to make it again!

  • 27 Ryan BoudreauxNo Gravatar // Sep 21, 2011 at 12:00 pm

    Any comments after this one will not be included in the contest to win a copy of Emeril’s latest cookbook.

  • 28 Ryan BoudreauxNo Gravatar // Sep 21, 2011 at 2:09 pm

    And the winner is………Biren @ Roti n Rice!

    Yeah…..

  • 29 Biren @ Roti n RiceNo Gravatar // Sep 21, 2011 at 2:52 pm

    WOOHOO! I can’t believe I won! Thank you so much Chef Ryan! I am looking forward to the book. 🙂

  • 30 Skillet jabalaya | Estellasenvy // Sep 3, 2012 at 3:54 pm

    […] Emeril’s Sizzling Skillets and Other One-Pot Wonders Cookbook …Sep 14, 2011 … This is our third recipe from Emeril’s new cookbook, as we continue our participation in the One-Pot Blogger Cooking Party. […]