FastGlass

NO!!! Thats why I took the time to photo and explain the steps...its a bit different than a traditional Jambalaya, though the ingredients are about the same. Certain ingredients cook faster than others, and on top of that (pun intended), the SHAPE of the cone will allow for the most surface area for the smoke, combined with the order it goes in, also letting the liquids seep down over the cook, to thoroughly saturate the foods with both heat and flavor. The Andouille, which is key, is already smoked, and you also want to protect the shrimp a bit. That said, all the juices reduce down over the herbs and spices and flavor the broth, which in turn gets absorbed by the rice. The Plum tomatoes get dry smoked, turning their inherent acidity into smoky, savory sweetness. THEN you blend it all up! Doing it this way also has the added benefit of giving you some separation of texture...very important (to me). The celery and the Bell pepper, even once mixed afterwards, remain crisp. Nice! Trust me...It'll be the best Jambalaya you ever had! No recipe of mine goes in the box until its PERFECT. This ones in the box.

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So. Ridiculously. Good. Best one yet!

THERE!!!!

.....almost there.

...and wait

Grab good beer(s) from one of your 6 storage areas, but not the Belgian cellared ones.....we let those awsome Belgians sleeeeep.... ...Just me?

225...just high enough to simmer and reduce....for around 1.5 hrs...2 if you like a stickier Jambalaya.

In she goes!!

I add the diced plum tomatoes on the very top of the stack....THIS is actually what I want smoked! Yea...crazy, right? But you haven't done this yet, have ya? Add the prawn sauce to the top.... I salt and crack a 5 pepper blend at this stage...a little parsley....

Finishing up the prep, I sauté the prawn shells with a little bit of olive oil, and deglaze with both white, and a bit more red wines...

More bacony goodness! Layering... Oh, and a few Brats, because, well...Brats

Next up....The bacon! Keeps things moist, and flavors, but doesn't cook. I remove later and usually use next morning with breakfast... This is home cured belly, smoked with apple. This particular slab is mostly fatty, and reserved specifically for these purposes.

Andouille!! Normally I cut these at an angle, and far bigger pieces, but...whatever.

Next, I chunk up the ends I saved from my Cajun roasted turkey breast I made yesterday (Whole nother story;).... I put it mostly around the edges, to support the links I'm popping on later. It will also flavor the broth as the rice takes it all in.