We’ve had more inquiries about the recipe from Episode 12 than any other episode. It appears that folks are very interested in our Jambalaya. So here it is.
We were cooking for a lot of people so you will have to consider that when you make your version.
- 64oz Chicken Broth
- 1 bottle Ecco Domani Pino Grigio
- 1 pint Mississippi Mud Black & Tan
- 6 oz. Worcestershire sauce
- 4 Bottles of Newcastle Brown Ale
- 2 lbs lamb sausage
- 2 lbs. pork tenderloin
- 2 lbs alligator tenderloin
- ½ lb smoked pork belly
- 2 lbs chicken breast
- 1 ½ lbs fresh shrimp
- 2 cups vinegar
- 8 Jalapeño’s
- 4 zucchini
- 4 squash
- 1 bunch celery
- 1 bunch carrots
- 1 each – red, white and yellow onion
- 3 bulbs of garlic
- ½ pound each sweet red and yellow peppers
- 4 ears of corn
- 12 roma tomatoes
- 1 bag of long grain rice
In a large crock pot or turkey roaster set on medium, start off by putting in 32oz of chicken broth and vinegar to start heating up. Dice and add all the tomatoes then chop carrots and mince 2 bulb of garlic, add to mixture. Separate the corn kernels from the cob and add to pot. Chop and add jalapeños, zucchini, squash, celery and onions. Add ½ bottle of wine and entire pint of Mississippi Mud and 6 oz. Worcestershire sauce. Cook this for approximately 1.5 hours on a medium heat. This will make up the base flavors of the dish. You want the flavors to meld before adding the rice and meat, as they both will soak up the flavor when added.
Cut alligator tenderloin into bite size chunks and pan fry with the smoked pork belly, 1 clove of garlic and a few dashes of olive oil. Once the meat starts to crisp add the lamb sausage to the frying pan. Do not cook all the way, just enough to crisp up the outside of the meat. Once the sausage is cooked on the outside remove from pan, slice into pieces and add to the pot. Add the alligator tenderloin and reduced pork belly to the pot.
Add uncooked chicken and pork tenderloin to the base with the remaining wine and 4 bottles of Newcastle. Heat to almost a boil and add rice. Reduce heat to a low 200 degrees and let sit for 3 hours. Add shrimp 30 to 45 mins before serving.
We used some of our favorite seasonings along the way to help with the flavor. This is extremely important for the first part of the dish as the flavors are coming together. These seasoning may include fresh thyme, basil, oregano, Cajun spice, sugar (raw), chili powder, salt, ground pepper and your favorite seasonings. It’s difficult to say how much of each we used because we just cooked with them along the way.
Hope you have a wonderful afternoon and keep watching. Our next episode is going to be really aweseome