Jambalaya style pasta.
So for the base blend we want equal amounts
of smoked sweet paprika, garlic, and onion,
about a tablespoon of each, or the center of your palm.
We want half as much of thyme, oregano, and white pepper,
and then a little bit less of cayenne pepper, okay.
And then look what I'm doing.
Just mix it all together.
So here's our lean meet.
One pound to a pound and a quarter is what you're gonna get
from a pork Tenderloin
or from three to four pieces of chicken breast
depending on how large they are.
So you're looking for about a pound and a quarter, okay.
We're going to season first.
This hand touched the meat.
This hand just touched the knife.
We're gonna season first with salt and pepper.
I already put a little bit of salt
and the juice of one half lemon on the shrimp.
We'll add the juice of the other half of that lemon
when the shrimp are cooked.
A little pepper
and then our spice blend.
Remember you're only using one third of it here.
We're going to brown the protein of choice,
pork or chicken, first,
and then we're going to brown the shrimp
and move it all to a transfer tray.
Charred shrimp still raw in the middle.
Browned pork or chicken with our
kind of homemade Andouille spice.
This is the trinity plus garlic and Bay
are going in now, so onion, two celery,
two small celery ribs okay,
one onion, good size onion, one sweet pepper,
and then I added to the trinity one Fresno chili,
very fresh, very fruity chili pepper,
one jalapeno seeded and chopped, okay.
So we're working that all in there.
One guy tried to jump ship there.
And now we're gonna add our last remaining spices to this.
Once the veggies start to get a little soft,
we're first going to de-glaze,
it'll loosen up every last bit of the drippings in the pan
with one of two choices,
half a beer, a light lager, light in color, light in flavor
or you can substitute white wine.
So let's add the beer, boom.
Give it a stir.
So now look, let's see whats happened.
It has completely don't see any liquid left in the pan.
So now we're gonna add the tomatoes,
two pints of tomatoes,
and all we're gonna let them do is slump.
And when they slump add in the shrimp
and the pork or chicken
and let it finish cooking through that last bit.
Drop the pasta and we're going to under cook it by a minute,
once it comes to a boil.
So now we're gonna pull out our Bay leaf.
Take the celery tops
and some parsley and run our knife through.
We're gonna put in a little bit of this
right down in there to toss with the pasta itself.
We're going to turn the stove off before we drain,
so we don't set the cloth
that we use to drain the pasta on fire.
We're going to reserve our starchy, salty, cooking liquid.
Okay.
Out of the big pot.
Gently shake, return.
Add all of this.
Again, turn the stove off,
so you don't set your (indistinct) on fire.
Slide everybody in, boom.
Boo ya, wowza.
Look at that.
Add a little of your starchy liquid
to start marrying everything together.
And this is why we under cook pasta guys,
so that we can get that carry over cooking
while the pasta itself is absorbing the flavor
that you've built so carefully.
And then here we go, all around the world
with our parsley, and celery tops, and scallion.
Look at that kids.