Mike's Jambalaya (for 4)

💡 Cook's Notes

If you are shredding a roasted chicken, use its carcass and skin (along with shrimp shells, chopped onion, garlic, salt/pepper, poultry & Cajun seasoning, and garden herbs like parsley, chives, rosemary) in a half-filled stew pot to create a special broth for the jambalaya and/or rice. Simmer on low for at least 4 hours, then remove solids with slotted spoon and strain liquid through a fine sieve. Use Rotel tomatoes for added spice Add Sriracha sauce for heat Add 1 cup raw broccoli florets Make a roux from 2 Tbsp vegetable oil + 3 Tbsp flour (instead of adding flour to cooking vegetables) Season chicken broth with shrimp casings on simmer for 10 minutes, then strain for more flavorful broth Substitute Polish sausage and let cook about an hour Use roasted chicken from grocery store to save time For more heat, add more Tabasco sauce (chili sauce) Don't over-cook the shrimp Use Cajun-style andouille sausage for a nice smokey flavor Do add scallions and thyme leaves at the end