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Step 1
You'll be using this mix throughout the cooking process, so prepare it first
Step 2
Shell and devein as necessary
Step 3
If making your own seafood broth, add shells to 4-8 cups of water (enough to cover the shells in a stockpot)
Step 4
Boil for 2 hours
Step 5
Use 1/3 of the Cajun seasoning to cover the pork. Place in Dutch oven or large roasting pan. Cover with lid or foil.
Step 6
Do not add any liquid.
Step 7
Roast at 250 for 8-12 hours until completely fork tender.
Step 8
Once cool, discard of large fatty sections.
Step 9
Shop into similar sized pieces.
Step 10
Salt and pepper the boneless chicken thighs. Let sit until room temperature.
Step 11
Grill until just barely pink. Do not overcook.
Step 12
Let sit until the juices reabsorb.
Step 13
Cut them into 1 ½ inch chunks and save juices.
Step 14
*Make jumbalaya in one Dutch Oven
Step 15
Cut chicken thighs into 1 1/2 inch chunks and salt and pepper.
Step 16
Over medium heat, warm up half of the olive oil (and duck fat, if using).
Step 17
Crush in half the garlic, add the chicken.
Step 18
Sprinkle on ⅓ of the Cajun seasoning and fry the chicken until seared.
Step 19
Add the sausage and fry until the chicken is ⅔ cooked.
Step 20
Remove the meats, cover, and set aside.
Step 21
In a big bowl, using your hands, combine all of the shrimp/shellfish. Sprinkle on ⅓ of the Cajun seasoning, mixing well.
Step 22
In the same pan as before, gently fry the shellfish on low heat until the shrimp just starts to plump and absorb all of the seasonings. Remove, cover, and put aside.
Step 23
In the same Dutch Oven, warm up the rest of the olive oil and duck fat and crush the remaining garlic into the warm oils and heat until the garlic melts in.
Step 24
Increasing the heat to medium-high, sauté the uncooked, rinsed rice, stirring constantly until slightly browned and coated with seasoned oils. This will take about five minutes.
Step 25
Remove the rice and set aside. In the same big pan, sauté the onions in the same oils until opaque. Add the bell peppers, celery, and the rest of the Cajun seasoning and fry until just softened, about 10 minutes.
Step 26
Add back the rice and meats, stir in all the broth, Worcestershire sauce, and bay leaves. Be sure to scrape all the crust off the bottom of the pan, that’s where the deep flavors and patina are.
Step 27
Simmer with the lid off until the rice has absorbed the broth but it is still slightly crunch, about 15 minutes.
Step 28
IF making a double batch for a crowd, mix all together in a large roasting pan. Cover well and place in 350 degree oven for 30+ minutes.
Step 29
Now add the shellfish and tomatoes and simmer for 5 minutes until they are married.
Step 30
If rice is not cooking through, add more broth.