Tuesday, January 15, 2013

Yankee Boy Jambalaya x Mr. Brooks

Brooks and I are always swapping recipes. He's a part of the in/famous NYC Breaks Kru, but when he's not doing that, he can make a mean mojito (which I'll have him hook up later). However, in this instance, he's given us a recipe to his "Yankee Boy Jambalaya."

It's a hefty one, so brace yourselves. I'm sure it'll pay off in the end!

Thanks Brooks!

Here's my 2 cents:
This is for my Yankee Boy Jambalaya.
It serves alot of people, good for a party!!
Shopping List

1 Lb. of Shrimp completely shelled [or any seafood]
1 Lb. of Hot or Sweet Sausage [sliced]
1 Lb. of Cubed Chicken Breast
2 Lbs. Yellow Rice [Any kind that is Saffron Flavored]
One can of hydrated, drained Kidney Beans
12 oz. of Pineapple [Thick Cubes are best]
3-4 heads of garlic
1 Medium Red Onion
1 Small Green Pepper
1 Small Red Pepper
2 bottles of Beer
1 Container of "Cajun" Seasoning
1 branch of fresh Rosemary
4 TBS Salt
4 TBS Fresh Ground Black Pepper
Extra Virgin Olive Oil
2 TBS of Butter

1 – Prep all meats to be cooked.  Make sure shrimp have been cleaned & shelled, chicken cleaned and cut, sausage sliced. In a bowl, coat the chicken with olive oil, lightly salt and pepper it and pour half of the bottle of beer on top.  Cover and place back into the fridge for at least 20 mins but the longer the better.

2 – Shell ONE head of garlic and dice it to a course size [if the garlic is cut too fine, it will stick and burn].  Turn the frying pan on high and put about 3-4 tablespoons of olive oil in the pan.  When the pan is hot and the oil gets hot, turn the burner OFF put it on a cool burner, wait about 1-2 mins and put the garlic, stir and cover. This step intensifies the flavor of the garlic and makes all the difference in a recipe with some many ingredients like this one.

3.1 – With the garlic and meats set aside, fill the biggest pot you have with however much water is needed to make the rice.   For example - If the package calls for 4 cups of water, bring to a boil with 2 TBS of Olive Oil and 2 TBS of Whole Butter [salted or unsalted].  Once boiling, add rice and one bottles of beer, stir return to boil and cover. Reduce heat to simmer.

3.2 – While waiting for the water to boil, dice the Onion and Peppers to a coarse dice, they will turn into mush if they are cut too small. Also drain and thoroughly wash the kidney beans.

4-This is gonna sound crazy but trust me - take the remaining, UNSHELLED heads of garlic and slice them through the fattest part giving you two halves & dump them into the pot with the rice - with the husk on.  They'll stew and you can pick them up and eat them like corn on the cob.

5 – After about 8 mins when the water starts to get absorbed into the rice, add the chicken, sausage and the beans. Stir gently and cover. Wait another couple minutes and add the shrimp, garlic, onion, pepper, black pepper, salt and about 4-6 tbsp. of the Cajun Seasoning depending.  Stir gently and place the Rosemary on the top to float on the water.

6 – Just when the water level is down to where you can see far enough, drink 1/3 and add the rest of the bottle of beer and stir gently.  By this time everything should be cooked, this is when you add the pineapple in.  If using fresh pineapple then, cut it so that the fruit is in big chunks, if using canned, make sure that the fruit is drained.  Add the pineapple, stir, cover and turn the heat off.

Let the Jambalaya cool, you can serve it but the flavor will intensify if you let it sit and get cold for a day or two.  I make mine, let it cool, and pop it in the fridge for a few days before even touching it.

Add Cajun seasoning and cayenne pepper to taste per serving.  This recipe makes many servings so be prepared.  This recipepairs well with a light beer, any white wine or a very mellow red wine.  J


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