Chubasco Jambalaya recipe

1.
Chubasco Jambalaya
w/ Chicken, Andouille & Crawfish
-Chef Tiki Tim, Fini’s Landing & ChubascoBrand Hot Sauces
PREP TIME: 1 Hour
SERVES: 4
This Jambalaya, traditional with Cajun smoked Andouille sausage,
the “Holy Trinity” of onion, celery and bell peppers with the addition
of tomato, tipping our hats to Creole-styling, finishes with the
familiar and crave-able bite of Chubasco Hot Sauce!
INGREDIENTS:
• 2 tbsp Canola or Vegetable oil
• 1 lb Andouille Sausage, quartered lengthwise and sliced
• ½ stick Butter
• 1½ cups Onions, diced
• 1½ tbsp. Garlic, minced
• 1½ cups Celery, diced
• 2 medium Green Bell Pepper, roasted and diced
• 2 medium Red Bell Pepper, roasted and diced
• 2 Tomatoes, roasted and diced
• 1 cup Chicken, cooked and pulled or diced
• 2 tsp Chipotle Powder (or Cayenne powder)
• 2 tsp Smoked Paprika
• 3 cups Shrimp or Chicken Stock
• 1/2 cup Tomato Sauce
• ½ cup Chubasco Hot Sauce (Original, Poblano or Habanero)
• 1 ½ cups Parboiled Rice, raw
• 2 Bay Leaves
• 2 twigs Thyme, fresh
• Smoked Salt and fresh Ground Pepper to taste
• 2 lbs Crawfish, cooked, tail meat reserved
METHOD:
Preheat oven to 375°F. In a large sauté pan (one with a lid), add
oil, Andouille and sauté medium high heat, 5-10 minutes. Strain off
& reserve rendered fat and transfer Andouille to a separate
container, set aside. Return sauté pan to medium high heat, add
butter, onions, garlic, celery, and sweat, 3-5 minutes. Stir in bell
peppers, tomatoes, chicken, Andouille, chipotle and paprika. Add
stock, tomato sauce, Chubasco Hot Sauce and stir in rice. Cover
your sauté pan with its appropriate lid, throw it in the oven for 30
minutes. When it comes out of the oven, stir in the cooked crawfish
tails, cover again with the lid and let sit for a few minutes before
serving. Garnish with whole poached crawfish, parsley and lemons.