Sunday, June 26, 2011

Untraditional Crock Pot Jambalaya

A jambalaya recipe? On a blog about rants and music?

Yes. It's that awesome. And it's a Vox Acerbus original.

Why is it "untraditional"? Well, first off, the cajun purists will decry the omission of celery, but I don't really like it, so it's OUT! Also, Asian chili garlic sauce is generally not used on the bayou. The recipes I've seen don't call for ground cumin. In place of shrimp, I use ham. Don't get me wrong - I love a good seafood gumbo - but ocean dwellers need not apply for this dish. And finally, I don't cook rice with it.

1 lb. diced ham
1 lb. smoked sausage, sliced
1 lb. boneless, skinless chicken thighs, trimmed and chopped
1 large onion, coarsely chopped
1 large bell pepper, seeded and coarsely chopped
1 small clove garlic, coarsely minced
1 28 oz can diced tomatoes with juice (I only use Dei Fratelli or Red Gold)
1 cup chicken broth
2 tbsp prepared minced garlic
1 tbsp prepared asian chili garlic sauce
2 tsp hot pepper sauce


2 tbsp cajun seasoning
2 tsp dried oregano
2 tsp dried parsley
2 tsp cayenne pepper
2 tsp garlic powder
1/2 tsp dried thyme
1/4 tsp ground cumin

Place all ingredients except for the dried seasonings into the crock pot and stir to combine. Next, combine all of the dried seasonings into a container with a lid or a small Ziploc bag and shake until mixed. Add the mixed dried seasonings to the crock pot and stir until well blended. Set the crock pot for low and leave it alone for 7-8 hours. Serve with pasta and plenty of crusty french bread.


- chop the pepper and onion rather coarsely because they will keep more of their texture and flavor over the long cooking time.

- Dei Fretelli and Red Gold brands of canned tomatoes have a lining inside of the can that keeps the tomatoes tasting like tomatoes. Other brands use regular cans and the tomatoes will add a tin can/metallic taste to the whole pot. Sounds stupid, but trust me.

- blending the dried seasonings before adding them to the pot makes for even flavor throughout. Remember, you aren't (or shouldn't) stir it once the cooking has starting.

- there is a difference between flavor and heat. Hot sauce can always be added to taste when served, but too much during cooking will overpower the distinct blend of flavors.

I'm out-