September 2005 – Nola Cuisine – Musical-grandhotel – Louisiana Cajun and Creole Cuisine
Discover the flavorful Shrimp and Chicken Jambalaya Recipe from September 2005, cooked with Andouille Sausage and Tasso in a cast iron Dutch oven. Perfectly seasoned and oven-roasted for...
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Ingredients
- 3 lbs Pork with plenty of fat (I use Boston Butt) Cut into 1 inch cubes
- 1 Medium Spanish Onion, Chopped
- 3 Tbsp Fresh Garlic, Minced
- 1 Tbsp Fresh Thyme Leaves, Chopped
- 4 Tbsp Paprika
- 1/2 tsp Cayenne
- 1 tsp Cumin
- 1 Tbsp Kosher Salt
- 1 tsp Crushed Red Pepper
- 1 tsp Fresh Ground Black Pepper
- 4 tsp Chili Powder
- 1/4 tsp Ground Allspice
- 1 pinch Meat Curing Salt (Optional) (Here is what I use: http://www.butcher-packer.com/pg_curing_dq.htm)
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