COOPS SPICE BLEND AND JAMBALAYA
COOP’S PLACE
1109 Decatur Street
New Orleans, LA
Spice Blend (coop’s uses 2 parts MSG as well-I leave it out)
4 parts salt
3 parts cayenne
3 parts ground Black Pepper
3 parts Granulated garlic-not garlic powder, not garlic salt
1 part ground cumin
1 part paprika
Mix it all up. Use it on virtually anything.
Jambalaya
1 lb. Smoked Sausage
1 lb. chicken pieces
1 whole Rabbit
1 large yellow onion, diced
2-3 Bell peppers, diced
3 ribs celery, diced
¼ cup fresh garlic, diced
2 14-oz. cans diced Tomatoes (no salt if you can find it). Do not drain the liquid.
2 tsp. cayenne pepper
1 Tbsp Crystal Hot Sauce
2 ½ cups uncooked Uncle Ben’s Converted Rice
4 cups Stock from cooking meat
1 bay leaf
2 tsp. spice blend
1 Tbsp. Worcestershire Sauce
¼ BBQ Sauce (KC Masterpiece original is fine)
¼ cup Pickapeppa sauce-(yep, it’s probably there in the condiment section-call before you go driving around to find it)
Cut the smoked Sausage into 14” rounds and set aside-Eckrich is just fine-you’ve heard my sermon on that before.
In a capacious pot, bring the chicken and rabbit to a boil in water to cover, then reduce the heat and let it simmer for an hour. No rabbit? No problem. Just use another pound or so of chicken pieces-Thighs have the most flavor. Remove meat and allow to cool. Pull the meat from the bones. Discard the skin and bones. Reduce the broth to 4 cups by simmering. Saute the onion, bell pepper and celery in a little oil of choice until soft-no need to brown them. Add them to the stock.
Add the garlic and meats (including the sliced sausage) to the stock. Bring it back to a boil, then reduce the heat until everything is at a bare boil, but not just a low simmer. Cook for 10 minutes, stirring frequently.
Add the remaining ingredients to the stock. Bring to a boil. Simmer 20 minutes. Remove from heat. Let sit 15 minutes before serving.
6 or more serves.
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