Monday, October 22, 2018

COOPS SPICE BLEND AND JAMBALAYA

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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