Sizzling Skillets and Other One-Pot Wonders - Emeril Lagasse [36]
Cooked yellow rice, for serving (optional)
1. Combine the orange juice, lime juice, lemon juice, smashed garlic, 1½ teaspoons of the salt, the peppercorns, and the fresh oregano in a small mixing bowl and set aside at room temperature for about 15 minutes to let the flavors come together. Add the pork and toss to coat well. Transfer the pork and marinade to a resealable 1-gallon plastic food storage bag. Remove as much air as possible, seal the bag, and place it in a shallow baking dish. Refrigerate overnight, turning the bag at least once to ensure even marinating.
2. Remove the pork and discard the marinade. Lightly pat the pork pieces dry with paper towels. Season the pork with 1 teaspoon of the remaining salt and the ground black pepper.
3. Heat the vegetable oil in a 6-quart Dutch oven over medium-high heat. Cook the pork in batches until it is nicely browned on all sides, 3 to 4 minutes on each side. Remove the pork and transfer to a paper towel–lined plate to drain briefly. Discard all but 2 tablespoons of the fat in the pan.
4. Add the onion, bell pepper, poblano, minced garlic, 1 tablespoon of the cumin, 1½ teaspoons of the dried oregano, and ½ teaspoon of the thyme and sauté over medium-high heat until the onion is soft and lightly caramelized, 6 to 7 minutes. Add the wine and cook, stirring to release any browned bits on the bottom of the pan. Stir in the stock, add the bay leaf, and bring to a boil. Add the pork, cover, and cook at a simmer for 30 minutes.
5. Drain the beans and add to the pot, along with the remaining 2 teaspoons salt, 1 tablespoon cumin, 1½ teaspoons dried oregano, and ½ teaspoon thyme and stir to combine. Partially cover the pot and continue cooking, stirring occasionally, until the pork and beans are tender, 1½ to 2 hours longer. Remove the bay leaf and stir in the tomato, cilantro, and hot sauce and serve immediately, spooned over yellow rice if desired.
6 to 8 servings
CHICKEN AND ANDOUILLE JAMBALAYA
The trick to any jambalaya recipe is to make sure the rice is perfectly cooked. Since there are many ingredients, it isn’t as simple as just getting the rice-to-liquid ratio right. Make sure you use the correct rice: long-grain white. And, after stirring in the parsley, be sure to cover again and allow the rice to finish steaming. The flavor of this jambalaya is truly out of this world!
3 pounds chicken thighs (about 6), trimmed of excess fat
2½ teaspoons salt
1½ teaspoons freshly ground black pepper
3 tablespoons canola oil
1½ pounds smoked andouille sausage, diced
2 large yellow onions, chopped
4 medium celery stalks, chopped
1 green bell pepper, chopped
1 bunch green onions, finely chopped, green and white parts reserved separately
6 cloves garlic, minced
2 tablespoons tomato paste
One 4-ounce can chopped green chiles, with juice
1 teaspoon dried thyme leaves, crumbled between your fingers
1 bay leaf
½ teaspoon crushed red pepper
½ teaspoon Tabasco or other hot pepper sauce
1½ teaspoons Emeril’s Original Essence or Creole Seasoning (Creole Seasoning)
4 cups chicken stock or canned low-sodium chicken broth
One 14.5-ounce can diced tomatoes, with juice
3 cups long-grain white rice
½ cup chopped fresh parsley leaves
1. Season the chicken on both sides with 1 teaspoon of the salt and 1 teaspoon of the black pepper. Heat the oil in a large Dutch oven over high heat. Add the chicken and cook until browned on both sides, 3 to 4 minutes per side, working in batches as necessary. Transfer the browned chicken to a platter and set aside.
2. Add the sausage to the Dutch oven, reduce the heat to medium-high, and cook, stirring, until the sausage is browned, 4 to 5 minutes. Transfer the sausage to the same platter as the chicken. Add the onions, celery, bell pepper, white part of the green onions, garlic, and tomato paste to the Dutch oven, reduce the heat to medium, and sauté until the vegetables are tender, about 5 minutes. Stir in the green chiles, thyme, bay leaf, crushed red pepper, hot sauce, and Essence.