Jambalaya
This stuff is actually spicy. If a 3-4 is how spicy normal american restaurants do it (barely spicy), then this about a 6-7. Protip: The goal is about 4cups of meat and 3 cups of vegies. Based off of Emeril Lagasse's recipe.
Ingredients
15oz sliced sausage, Andouilli2 diced chicken thighs
25 medium shrimp
3 cups chicken stock
1 cups rice
2 whole diced tomato (~2cups)
1 cup onion
1 cup celery
1 bell pepper
1 cup mushrooms
4Tbsp diced garlic (almost of bulb)
3x1Tbsp seasoning mix (below)
2Tbsp Tabasco
2Tbsp Worcestershire Sauce
3 bay leaves
splash of Oil
Seasoning Mix (in parts)
2x paprika2x garlic powder
2x salt
1x black pepper
1x onion powder
1x oregano
1x thyme
1x cayenne pepper
Directions
Add meat into a bowl and add 2TB of seasonning mix. Brown the meat, chop your vegies, and deglaze pan with stock. You may need to do half of the meat mix at a time. Remove meat and cook the onion, bell pepper, celery on med-high in some oil for 3 mins. Turn heat to medium. Add everything except the meat and stock, and let simmer. Slowly add the stock while the rice absorbs it all over time, about 15 mins. The stock amount can vary depending on rice absorption, so that's why I write over time. Be careful not to turn this into a soup. Finally, add meat, let it cook for at least 5 mins. Season with more of the mix if you want. PS: Leftover spices and veggies can be used to make some pretty great Po' Boys.