Todd Poche’s Jambalaya
Todd Poche’s Jambalaya
1\2 stick of butter or land of lakes margarine.
1 lbs. country ribs or Boston butt. (Trim fat from pork and save, de-bone, Cube and seasoned pork well with Tony chachere’s)
1 lbs. smoked sausage
1 lbs. boneless chicken thighs (Cube and seasoned well with Tony chachere’s)
1 – 16oz. fresh chopped seasoning (onion, garlic, bell pepper, etc., I purchase the pre chopped at the super market)
1 bunch Green onions (add when rice is added to stock)
1 Tbs. beef or chicken stock base (paste) or substitute the 5 1/2 cups of water below with beef broth
1/8 cup Worcestershire
¼ cup liquid smoke
2 Tbs. Louisiana hot sauce
1 tsp. ground bay leaves
2 tsp. granulated garlic
3 cups of Parboiled rice (Uncle Ben’s or Zatarain’s)
5 1/2 cups water + 1/2 cup of water for Sautéing vegetables
Salt and black pepper to taste (Careful!! black pepper is optional it will add heat, but make it salty, the rice will absorb the salt.)
In a No. 10 or #12 Cast-iron; or nothing smaller then a 5qt. heavy metal (Magnalite type) pot. Melt butter with the ground bay leaves and fry the pork fat on a low fire about 20min. (this seasons the pot) remove fat and throw away.
Cut up sausage and brown on low fire with the butter and the pork fat oil. Remove sausage and set a side after browned. Add pork and when pork begins to brown add chicken and cook to golden brown.
Remove meat and add 1/2 cup of water and fresh seasoning to meat drippings (onions, bell peppers, celery, etc. and green onion bottoms only) Sauté for 10-12 minutes or until caramelized.
Add all meat to the vegetable seasonings in the cast-iron pot.
Add 5 1/2 cups of water to the beef or chicken stock, Worcestershire, liquid smoke, Louisiana hot sauce and 1 Tsp. granulated garlic.
Bring to a boil 20-25 minutes, add the rice and bring back to a bubbling boil and turn off. Turn off the fire and put a tight lid on the pot, after 5 min. turn over rice and add green onion tops stir again in 15 minutes and let it sit covered an additional 20min.When all liquid is gone turn, as in fold, your complete pot of jambalaya.
Grilled Redfish on the Half-Shell
Redfish on the Half-Shell Recipe:
Rinse the Redfish fillets with cold water then pat try with paper towel.
Brush with extra virgin olive oil or melted butter.
Sprinkle with your favorite cajun seasoning (Tony Chachere’s, Paul Prudhomme’s Blackened Redfish Magic) to taste.
Place on a 400 degree preheated BBQ grill and cover for approximately 12-15 minutes.
Once the seasoning begins to look dry then brush with butter garlic sauce.
Cover for an additional 12 – 15 minutes (additional cook time may be necessary depending on size of fillets).
Add additional garlic butter sauce if desired
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Redfish Courtboullion with Seafood Dirty Rice
Chef John Currence won the 2008 Great American Seafood Cookoff with this recipe.
Mississippi Redfish
1 Lb. Redfish, cut into two inch cubes
Courtboullion
½ cup raw bacon, chopped
1 cup yellow onion, diced
1 tablespoon garlic, minced
¾ cup red bell pepper, diced
½ cup green bell pepper, diced
3 cups okra, chopped
6 cups fresh tomatoes, chopped
1 lemon, zest and juiced
¾ cup white wine
1 cup fish stock
1 cup Shock Top beer
½ pound crabmeat
½ pound fresh shrimp, chopped
1 cup peanuts
3 cups + 3 tablespoons flour
1 ½ tablespoons Creole seasoning
2 teaspoons Tabasco sauce
3 tablespoons unsalted butter
salt and black pepper, to taste
Seafood Dirty Rice (recipe below)
To make the courtboullion: render the bacon. Add butter and 3 tablespoons flour and make a light brown roux. Stir in and saute the onions and garlic until tender. Add and saute the bell peppers. Stir in the okra and season with salt and black pepper. Add tomatoes and Creole seasoning and bring to a simmer. Stir in wine, lemon, and fish stock, and then bring to a boil.
Chop peanuts in food processor and blend with flour. Dust shrimp with peanut flour. In a separate saute pan, saute redfish and shrimp in butter, in batches until lightly browned. Add seafood to the courtboullion and cover. Add the crab after the seafood has been sauteed and added to the courtboullion. Simmer for 20 minutes. Season with salt, pepper, Tabasco, and Creole seasoning to taste. Serve over Seafood Dirty Rice.
Seafood Dirty Rice
½ cup bacon, chopped
½ cup chicken livers
½ cup shrimp, chopped
3 ½ cups fish stock
1 cup Shock Top beer
¼ cup onions, minced
1 tablespoon garlic
3 cups rice
2 tablespoons butter
¼ cup parsley, chopped
salt and black pepper, to taste
Cook off bacon. Add chicken livers and cook through. Remove, chop, and return to pan. Add shrimp and season with salt and pepper. Add onions and garlic and saute. Stir in rice, butter, and fish stock. Then pour the beer into the fish stock. Bring to a simmer. Cover and finish in 400º oven for 20 minutes. Season with parsley, salt, and pepper.
