Chicken, Shrimp and Sausage Jambalaya
4 (1 pound) boneless, skinless chicken thighs, trimmed of visible fat, cut into 2-inch chunks
2 teaspoon(s) Creole seasoning
2 tablespoon(s) canola oil
6 ounce(s) andouille sausage or other smoked sausage
1 large white onion, chopped (1 1/2 cups)
1 small red bell pepper, cut into 1-inch strips
1 small yellow bell pepper, cut into 1-inch strips
1 small green bell pepper
1 tablespoon(s) fresh thyme leaves
2 tablespoon(s) all-purpose flour
1/4 teaspoon(s) cayenne pepper
1 cup(s) raw long-grain rice
3 cup(s) chicken broth
1 can(s) (16-ounce) diced fire-roasted tomatoes, undrained
3/4 pound(s) large shrimp, peeled and deveined, tail shells intact
Chopped parsley, for garnish
Sprinkle chicken with Creole seasoning. Heat oil in a Dutch oven over medium-high heat; add sausage and brown 2 minutes. Remove to a plate. Add chicken and sauté until brown, about 4 minutes; remove to plate.
Add onion, peppers, thyme, flour, and cayenne to pot and cook, stirring constantly, until onions are translucent, about 4 minutes. Stir in rice, then add broth and tomatoes and bring to a boil. Reduce heat to low; cover and simmer 10 minutes.
Stir chicken and sausage into rice mixture; cover and continue to simmer 6 minutes. Stir in shrimp; cover and simmer 6 minutes, or until cooked through. Spoon jambalaya onto plates. Garnish servings with parsley.
3 cup(s) canola oil, for frying
1 large egg
1 cup(s) milk
2 tablespoon(s) stone-ground mustard (such as Zatarain’s Creole Mustard)
1 tablespoon(s) yellow mustard
2 cup(s) yellow corn flour (such as Bob’s Red Mill)
4 teaspoon(s) garlic salt
Freshly ground pepper
2 loaves Italian bread, cut into 8 equal portions
2 pound(s) jumbo shrimp, peeled and deveined
1/2 cup(s) tartar sauce
3 cup(s) torn lettuce
4 medium tomatoes, sliced
1/2 cup(s) ketchup
Hot sauce (optional)
Preheat oven to 375 degrees F. In a large cast-iron skillet, or heavy pot, fitted with a candy thermometer, heat oil to 325 degrees F. Meanwhile, in a shallow bowl, whisk together egg, milk, 1 cup water, and mustards; set aside. In a medium bowl, combine flour and garlic salt. Season with salt and pepper and set aside.
Slice bread loaves lengthwise and place, crust down, on a large baking sheet. Transfer to oven, turn off heat, and warm bread until crispy.
Meanwhile, working in batches, dip shrimp in egg batter, then dredge in flour mixture. Fry shrimp in heated oil, until they're cooked through and float to surface, 2 to 3 minutes per batch. Transfer to a paper-towel-lined plate to drain.
Spread bottom half of each warmed loaf with 1 tablespoon tartar sauce. Divide lettuce, tomatoes, and shrimp among sandwiches. Drizzle 1 tablespoon ketchup and a few dashes of hot sauce, if desired, over shrimp. Top with remaining bread halves.
1 cup(s) evaporated milk
1 cup(s) (2 sticks) unsalted butter, plus more for bowl and baking sheet
1/3 cup(s) granulated sugar
1 tablespoon(s) granulated sugar
2 teaspoon(s) pure vanilla extract
1 package(s) (1/4-ounce) active-dry yeast
1/3 cup(s) warm (110 degrees) water
5 cup(s) all-purpose flour, plus more for work surface
1 teaspoon(s) salt
4 large eggs, room temperature
2 1/2 cup(s) confectioners' sugar
1/4 cup(s) milk
Sanding sugar, for garnish
In a small saucepan, combine evaporated milk, butter, and 1/3 cup granulated sugar over medium heat until incorporated; remove from heat. Let cool slightly, and stir in vanilla; set aside.
Stir 1 tablespoon granulated sugar into warm water. Add yeast, and set aside until mixture begins to bubble, about 5 minutes. Meanwhile, butter a large bowl; set aside.
Combine flour and salt in a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, mix together eggs and milk mixture on medium speed; add yeast mixture. Mix until combined. Gradually add flour, beating until fully incorporated.
Turn dough out onto a lightly floured work surface; knead until smooth. Place in prepared bowl, turning several times to coat. Let rise, covered with wax paper and a clean damp towel, in a warm place until doubled in size, about 1 hour.
Once dough has doubled, punch down with your fist, and knead a few times in the bowl. Turn out onto a lightly floured work surface; and divide evenly into six pieces. Roll each piece into a log, about 24 inches long. Braid 3 logs together; shape each braid into an oval, pressing the ends together to seal. Transfer to two buttered baking sheets; cover with wax paper, and let sit in a warm place until dough has doubled in size, about 1 hour.
Preheat oven to 350 degrees F. Once dough has doubled in size, discard wax paper, and bake until just golden, 25 to 30 minutes. Transfer to a wire rack; let cool slightly.
In a medium bowl, stir together confectioners' sugar with remaining 1/4 cup milk to form a smooth, thick glaze. Add more sugar or milk, if necessary, for desired consistency. Working quickly, coat cakes with glaze, and sprinkle with sanding sugar. Serve warm or at room temperature.
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