FastGlass Posted November 25, 2016 Report Share Posted November 25, 2016 (edited) 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! Edited November 25, 2016 by FastGlass Quote Link to comment Share on other sites More sharing options...
FastGlass Posted November 25, 2016 Author Report Share Posted November 25, 2016 First off, I very lightly sweat the chopped onion. Then I kill the heat, spread out the rice on top.... Quote Link to comment Share on other sites More sharing options...
FastGlass Posted November 25, 2016 Author Report Share Posted November 25, 2016 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... Quote Link to comment Share on other sites More sharing options...
FastGlass Posted November 25, 2016 Author Report Share Posted November 25, 2016 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. Quote Link to comment Share on other sites More sharing options...
FastGlass Posted November 25, 2016 Author Report Share Posted November 25, 2016 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.... Quote Link to comment Share on other sites More sharing options...
FastGlass Posted November 25, 2016 Author Report Share Posted November 25, 2016 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. Quote Link to comment Share on other sites More sharing options...
FastGlass Posted November 25, 2016 Author Report Share Posted November 25, 2016 Andouille!! Normally I cut these at an angle, and far bigger pieces, but...whatever. Quote Link to comment Share on other sites More sharing options...
FastGlass Posted November 25, 2016 Author Report Share Posted November 25, 2016 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. Quote Link to comment Share on other sites More sharing options...
FastGlass Posted November 25, 2016 Author Report Share Posted November 25, 2016 (edited) More bacony goodness! Layering... Oh, and a few Brats, because, well...Brats Edited November 25, 2016 by FastGlass Quote Link to comment Share on other sites More sharing options...
FastGlass Posted November 25, 2016 Author Report Share Posted November 25, 2016 (edited) 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... Edited November 25, 2016 by FastGlass Quote Link to comment Share on other sites More sharing options...
FastGlass Posted November 25, 2016 Author Report Share Posted November 25, 2016 (edited) 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.... Edited November 25, 2016 by FastGlass Quote Link to comment Share on other sites More sharing options...
FastGlass Posted November 25, 2016 Author Report Share Posted November 25, 2016 In she goes!! Quote Link to comment Share on other sites More sharing options...
FastGlass Posted November 25, 2016 Author Report Share Posted November 25, 2016 (edited) 225...just high enough to simmer and reduce....for around 1.5 hrs...2 if you like a stickier Jambalaya. Edited November 25, 2016 by FastGlass Quote Link to comment Share on other sites More sharing options...
FastGlass Posted November 25, 2016 Author Report Share Posted November 25, 2016 (edited) 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? Edited November 25, 2016 by FastGlass Quote Link to comment Share on other sites More sharing options...
FastGlass Posted November 25, 2016 Author Report Share Posted November 25, 2016 (edited) ...and wait Edited November 25, 2016 by FastGlass Quote Link to comment Share on other sites More sharing options...
FastGlass Posted November 25, 2016 Author Report Share Posted November 25, 2016 (edited) .....almost there. Edited November 25, 2016 by FastGlass Quote Link to comment Share on other sites More sharing options...
FastGlass Posted November 25, 2016 Author Report Share Posted November 25, 2016 THERE!!!! 1 Quote Link to comment Share on other sites More sharing options...
FastGlass Posted November 25, 2016 Author Report Share Posted November 25, 2016 So. Ridiculously. Good. Best one yet! 1 Quote Link to comment Share on other sites More sharing options...
FastGlass Posted November 25, 2016 Author Report Share Posted November 25, 2016 (edited) . Edited November 25, 2016 by FastGlass Quote Link to comment Share on other sites More sharing options...
Shuley Posted November 26, 2016 Report Share Posted November 26, 2016 Do you not stir this jambalaya?Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
