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 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.
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!
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
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.
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.