Pandemic Cooking (with pics)

I think it’s time for a pandemic cooking/recipe thread with pics.

Yesterday, I decided to do a jambalaya because I had pretty much everything I needed, except for pork shoulder/temple. I substituted some Wayne Jacobs’ andouille I had in the freezer. Whatever. Jambalaya gets a bit played out on here, but what else have we got to do...

Brown and render the sausage, andouille and chicken in some bacon fat, building that gratin/fond. Reserve.












Added some onion and a little celery, the liquids will deglaze the fond and give you color and depth of flavor. Cook out the liquids and add your reserved meats.





Add stock, garlic and bay leaves. Bring to a boil.




Add the rice and bring things back up to a boil as quickly as you can. Let the rice start soaking up some of the liquid, swell and thicken up. Then cover and cut the heat down to low. DO NOT REMOVE THE COVER FOR 20 MINUTES!






Cut your heat off and remove the lid. Don’t freak out when you still see liquid in the pot. Just add some green onion and fold the rice a few times; you’ll see things are all good. Cover the pot again and DON’T REMOVE THE COVER FOR ANOTHER 20 MINUTES!






After 20 minutes, remove your cover and fold the jambalaya again. Things should look fluffy and the rice should be cracked. You’re ready to serve. This one came out a little wetter than expected, but it was delicious!




What y’all got?