Cooking with Pete and Barb Marczyk: Southwest sausage jambalaya
Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of their market's choicest ingredients home with them, and cook up a feast.
Pete and Barb recently took a field trip to the Continental Sausage, plant, home of some of the best game meat sausages in the country, including the elk-jalapeno-cheddar dog that Biker Jim slings from his downtown carts (and soon, restaurant). And they had a heyday. "These guys are purists," insists Barb, "which is something that you don't hear every day when it comes to sausage." Pete and Barb toured the facility, and limped away lugging Southwest buffalo and buffalo-jalapeno-cheddar brats, either of which you can use in today's jambalaya recipe, which comes from John Roelke, Continental Sausage's vice president of marketing. "Have fun with this recipe," encourages Barb. "The proteins, seasonings and spices can easily be adjusted without doing any real harm to the dish."
Continental Sausage's Southwest Jambalaya Recipe
Have fun with this recipe. The proteins, seasonings, and the spice can easily be adjusted without doing any real harm to the dish.
Southwest Sausage Jambalaya
1 tablespoon vegetable oil
2 Continental Southwest buffalo brats or buffalo jalapeno cheddar brats
½ pound bacon, diced
10 big shrimp, peeled and deveined
½ lb. cubed chicken
1 large onion, chopped
1 anaheim chile, chopped
1 small jalapeno, diced
1 poblano pepper, chopped
1 red, orange or yellow bell pepper, chopped
1 can black beans, drained
1 cup corn
1 tomato, diced
½ cup minced fresh parsley
2 cloves garlic, minced
2 teaspoon sea salt
¼ teaspoon thyme
¼ teaspoon cayenne pepper
½ teaspoon Tabasco sauce (or more)
2 cups rice, uncooked
1. Fry the bacon in a large frying pan, stirring frequently. Remove the bacon and drain all but 2 tablespoons of the fat.
2. Add the onions, bell pepper, and chiles, and cook for 4 to 5 minutes.
3. Add the chicken, and cook for an additional 4 to 5 minutes.
4. Add the parsley, bacon, corn, sausage, tomatoes, garlic and seasonings, stirring thoroughly.
5. Pour the rice over the mixture, adding just enough water to barely cover it. Do not stir.
6. Cover the frying pan, bring the mixture to a boil, then reduce heat to medium-low and cook for 30 minutes.
7. Remove the lid, reduce the heat to low, add the shrimp and continue cooking for approximately 15 minutes, until the jambalaya absorbs the liquid and the shrimp are cooked through.
8. Adjust seasonings and serve.
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