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.

Ok....seasoning. My blend is what makes this. To each their own But you need some form of "Cajun" and another bit for "heat"....I put it directly on/around the shrimp, because what goes on the top ultimately, will bring it all down throughout....

The prawns! These get tightly bunched up in the heart of the cone...we don't want them over cooking or getting rubbery....we'll take care of that soon. RESERVE the shells!!!....This is a very important aspect of having this come out great...you'll see.

Next up: I pour the stock all over the rice. The diced red and green bell pepper get sprinkled on, then the celery. I try to put more toward the center with every addition. Then, about half the herbs get put down...

First off, I very lightly sweat the chopped onion. Then I kill the heat, spread out the rice on top....

So, I've made this about ten times in the past, but never in the Komodo. Sauteeing the prawn shells and stacking all the ingredients in a large, cast skillet in a cone or pyramid shape with certain foods on bottom, middle and "peak" is integral to this coming out well (different degrees of smoke/cook). I stack all this stuff mostly separately, and then mix together after the cook is complete. I have company, so ill update this through the evening with plenty more pics...don't forget, you can click any pic to see better details (And it looks as good as it tastes IMHO:) OK.....Let's play!

Tony B: Anchovies, mixed Greek and Spanish olives, a couple pan roasted portobello caps, little 5 pepper blend cracked, 3/4 tsp chipotle powder and good olive oil...

So, my brother in law came over from Australia via India...hadn't seen him in 15 years. Had to do something special right? 5# pork loin, fat cap on and trimmed, Steven Raichlin's lemon herb paste recipe (perfect imho), 2 ouces of Parm Reggiano grated in, rolled then wrapped in my own cured and applewood smoked thick cut bacon, smoked at 225 with apple and cherry for 1 hour, then ramped to 375 for 1.5 hrs (about 1/2 to get to temp)... Served on Foccacia rolls with caramelized Vidalia and a chipotle anchovie olive spread... ..and a Belgian beer or three

So Dennis, I ordered the rotisserie for the 32 BBKK, as well as both reducers. Your guy In Customer Service sent me an email saying backordered...not shipping until August? Which bracket/pin/shaft setup will I be receiving? Any update on an eta?

Time to break in the twins. Planning on a full smoke day with Brisket (to jam slabs in my homemade baggettes), Ribs and a seared and smoked beef bourguignon for the crew working on our house remodel....Lucky guys and fam, right!? All our own various rubs...most with spices brought back super fresh from India. Chili's grown and dried by my mother in law...

First cook. Not brisket or anything, but still searching out where to find the good cuts on the island. Was very good, family is happy (and full). The basket seperater was a nice way to get a great sear going, and finish the fish on the side while grilling the oil, cumin, paprika, salt n pepper asparagus. Homemade crab cakes with blue and rock crabs my son caught with friends today in Menemsha. Chipotle pepper and lawrys for the Salmon and Swordfish, and the sushi grade tuna in particular was very very good! 5 pepper fresh cracked crusted with a bit of Hawaiian Alaea volcanic sea salt rubbed in....yum.