{"id":8249,"date":"2022-03-02T05:37:06","date_gmt":"2022-03-02T12:37:06","guid":{"rendered":"https:\/\/www.seafood-harvest.com\/?p=8249"},"modified":"2023-01-23T11:16:51","modified_gmt":"2023-01-23T18:16:51","slug":"red-planet-jumpin-jambalaya","status":"publish","type":"post","link":"https:\/\/www.seafood-harvest.com\/index.php\/2022\/03\/02\/red-planet-jumpin-jambalaya\/","title":{"rendered":"Red Planet Jumpin\u2019 Jambalaya"},"content":{"rendered":"<p>Connecticut barbequer and KCBS member Dave Conti likes his food spicy, on or off the grill. He shared his jambalaya recipe with Hartford\u2019s WSFT-TV and with his friends at KCBS. It&#8217;s been tweaked it a bit and here are suggested other products in case you can\u2019t find the ones in the recipe in your area. If you can\u2019t get Luzianne Cajun Spice, you could mix 1 teaspoon salt, \u00bd teaspoon cayenne, \u00bd teaspoon black pepper, and 1 \u00bd teaspoons fresh thyme (or \u00bd teaspoon dried). We originally ran this recipe at our sister site, <a href=\"https:\/\/www.fieryfoodscentral.com\/recipe\/red-planet-jumpin-jambalaya\/\">here<\/a>.<\/p>\n<p><span class=\"wpurp-recipe-description\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-5992\" src=\"https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2020\/09\/Reeling-in-the-Years.jpg\" alt=\"reeling in the years\" width=\"500\" height=\"250\" srcset=\"https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2020\/09\/Reeling-in-the-Years.jpg 500w, https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2020\/09\/Reeling-in-the-Years-300x150.jpg 300w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/span><\/p>\n<p>&nbsp;<\/p>\n<h2>Red Planet Jumpin\u2019 Jambalaya Ingredients<\/h2>\n<ul>\n<li>1\/2 cup olive oil<\/li>\n<li>6 chicken thighs<\/li>\n<li>1-3 tablespoons Luzianne Cajun spice, or more to taste<\/li>\n<li>2 cups chopped celery<\/li>\n<li>2 cups chopped onion<\/li>\n<li>1 whole head of garlic, peeled and chopped<\/li>\n<li>2 cups chicken or vegetable broth<\/li>\n<li>1 lemon, cut in half<\/li>\n<li>1 (12-ounce) bottle Saranac Pale Ale or ale of your choice<\/li>\n<li>1 bag shrimp boil (optional)<\/li>\n<li>2 cups chopped chorizo sausage<\/li>\n<li>2 cups chopped ham<\/li>\n<li>2 (28-ounce) cans whole Sclafani tomatoes, with juice<\/li>\n<li>2 pounds <a href=\"https:\/\/www.seafood-harvest.com\/?s=shrimp\">shrimp<\/a>, any size, peeled and deveined<\/li>\n<li>2 (8-ounce) boxes Goya Yellow Rice, prepared according to package directions<\/li>\n<\/ul>\n<h2>Instructions<\/h2>\n<ol>\n<li>Heat the olive oil in a skillet over medium-high heat, add the chicken, and season with the Luzianne seasoning. Saut\u00e9 the chicken until brown, 7 to 8 minutes. Set the chicken aside to cool and add the celery, onion, green pepper, and garlic to the pan. Saut\u00e9 until the vegetables are tender, 6 to 8 minutes. At this point you could add more Luzianne seasoning (about 2 tablespoons), depending on your taste. Remove from the heat.<\/li>\n<li>In a 2-quart saucepan, heat the broth over medium-high heat, then add the saut\u00e9ed vegetable mixture, the lemon, half of the ale, and the shrimp-boil. Tear the chicken skin and meat off the chicken thighs and discard the bones. Chop the meat and skin into bite-sized pieces and add them to the pan. Add the sausage, ham, tomatoes, and the rest of the ale. Cook until the mixture is bubbling, then reduce the heat and simmer for 30 to 45 minutes. During the last 7 to 8 minutes, add the shrimp (so the shrimp don\u2019t overcook).<\/li>\n<li>Add the freshly cooked rice and mix well to combine. Enjoy!<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>KCBS member Dave Conti likes his food spicy, on or off the grill. He shared his jambalaya recipe with Hartford\u2019s WSFT-TV and with his friends at KCBS.<\/p>\n","protected":false},"author":4,"featured_media":8251,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[91,50],"tags":[969,245,968,89],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/8249"}],"collection":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/comments?post=8249"}],"version-history":[{"count":2,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/8249\/revisions"}],"predecessor-version":[{"id":8252,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/8249\/revisions\/8252"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/media\/8251"}],"wp:attachment":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/media?parent=8249"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/categories?post=8249"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/tags?post=8249"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}