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.