What a fun time we had last week and we made quite the beautiful dish if I do say so myself. I really want to thank everyone that gave me a follow on Twitch last week, especially in the cooking stream. It’s such a boost when you guys do that. Anyway, here’s the recipe from Saturday and make sure you tune in next Saturday when I’ll be joined by my first guest host!
Seafood and Chicken Jambalaya
3-1-2 Biscuits (as per Micheal Ruhlman)
2014 Emmolo (Sauvignon Blanc)
Seafood and Chicken Jambalaya
1 tbsp canola oil
4 skinless, bone-in chicken thighs (about 1 ½ lbs)
Kosher salt and ground black pepper
6 oz andouille sausage, sliced
1 tbsp Cajun or Creole seasoning
1 medium Sweet onion, chopped
1 celery rib, chopped
½ red bell pepper, seeded and chopped
1 garlic clove
1 ½ c. raw long-grain rice
1 (8 oz) can tomato sauce
2 c. chicken stock
1 bay leaf
1 lb (21/25 count) shrimp, peeled and deveined.
1) Preheat the oven to 350°
2) Heat the oil in 12 inch cast iron skillet over medium high heat until shimmering. Season the chicken with salt and pepper on both sides, and add to the hot oil. Cook until browned on both sides, 3 to 5 minutes told him. Remove to a plate
3) Pour off any rendered fat in the skillet, and discard. At the Andouille, and cook, stirring occasionally, until the meat starts to brown and render fat, about 3 minutes. Add the Cajun seasoning, and stir to combine. Add the onion, celery, and bell pepper: cook, stirring occasionally, until the vegetables start to color, 5 to 7 minutes. Add the garlic, and cook until fragrant, 45 to 60 seconds. Add the rice, and stir to coat. Stir in the tomato sauce and stock, and bring to a boil. Turn the seared chicken thighs to the skillet, and nestle them, without crowding, into the rice. Talk the bay leaf into the rice. Transfer to the oven, and bake, uncovered, for 30 minutes.
4) Add the shrimp, and stir to combine. Continue to bake, uncovered, until the rice is tender, the shrimp are opaque, and the juices of the chicken run clear when pierced with the tip of a knife, signifying the chicken is done, about 10 minutes. Remove the skillet from the oven to a wire rack to cool slightly. Taste and adjust the seasoning with salt and pepper. Remove bay leaf before serving. Spoon the jambalaya into warm serving bowls. Serve immediately.
Chicago Biscuits (3-1-2 Biscuits)
9 oz. flour (a scant 2 cups)
2 teaspoons baking powder
1 tsp salt
3 ounces chilled butter, diced
6 ounces of milk
1. Set a mixing bowl on the scale and pour in the flour. Add the baking powder and salt. Weigh out the butter. Rub and pinch the butter into the flour so that the butter is well distributed and in fragments and small chunks, the largest of which are not bigger than peas.
2. Pour in the milk and combine just until the dough is formed. Form into a 4×6 in rectangle, wrap in plastic, and refrigerate for at least an hour.
3. Unwrap the dough and dust it with flour. Roll the dough out to about three times the size it’s size on a floured countertop, board, or plastic wrap, maintaining the rectangular shapes. Fold it into thirds and roll it out again. Fold it into thirds again, press it down firmly and wrap it in plastic wrap, and refrigerate for at le4ast an hour or until thoroughly chilled.
4. Repeat the procedure again.
5. The dough is now ready to rolled out to ½ inch thick and cut, or it can be folded into thirds, refrigerated, and rolled out again one more time for a total of 6 folds or turns.
6. Cut the dough in to squares or, if you like, into rounds with a ring cutter or a thin glass. Bake at 400 degrees F until done, 20 to 30 minutes.