Sup PTM guests,
In this post I will divulge the secrets to the spicy, savory, lovely thing that is Jambalaya Pizza. This month (July) we chose as a group to host a pizza bake off at Pie Club (I had Pie Master Alex Cole on my team, who is an artisan in all types of pie; pizza included). I had high hopes for our pizza, and it did not disappoint. That’s why I’ve decided to write it here for you today, exclusively for our onine Pie of the Month Club guests.
The best part about this recipe is it’s flexibility to be made either as simply, or complex, as each chef chooses.
– 1 Busty Chicken Breast
– 1/2 lb Shrimp (I prefer shells to still be on)
– 2 Andouille Sausages (chicken or pork)
– 1/2 Green Bell Pepper
– 1/2 Yellow Onion
– 3-4 Celery Stalks
– 4 Cloves of Garlic
– 4 Green Onions
– 6 Bay Leaves
– 1 Chicken Bouillon Cube
– 1/4 Cup of Chicken Stock
– 1 Can of Marzano Tomatoes (peeled whole tomatoes)
– 1 (or 2) Small Can(s) of Tomato Paste *see pizza step 8*
– 1 bag of pre-made Pizza Dough (I used Whole Foods Multi Grain)
– Cheap Mozzerella *see notes
– Creole Seasoning **see notes
– Old Bay Aioli ***see notes
– Olive Oil
* Look, we all love fresh mozzarella; preferably from the teat of a free range Italian Water Buffalo; but sometimes it just isn’t right for the dish. There is a ton of water in fresh mozzarella, and that water will have your pizza dough swimming in the oven, making it soggy and chewy. Two words that should never be associated with pizza…
So do yourself a favor, rather than grading fresh cheese then pressing and draining it for a half hour or more, just buy a bag of whole milk / low moisture mozzarella. I’m personally a big fan of Polly-O.
To make your Creole Seasoning you will want to venture into your nearest Bayou, find yourself a Papere and ask him how he seasons his mudbugs. Several hours later you will have your recipe, a stomach full of crawfish, a ridiculous amount of new stories, and a recipe so good it will create a burning desire to slap your own mother.
If however you do not live near a bayou we fortunately have Emeril Lagasse to save us with his Essence Creole Seasoning. Try as I may to improve on this recipe, it cannot be done. It’s perfect, and goes as follows:
– 1 1/4 tbls Paprika
– 1 tbsp Salt
– 1 tbsp Garlic Powder
– 1/2 tbsp Black Pepper
– 1/2 tbsp Onion Powder
– 1/2 tbsp Cayenne Pepper
– 1/2 tbsp Dried Oregano
– 1/2 tbsp Dried Thyme (insert James Bond accent if short on thyme)
1. Put that shit in a bowl.
2. You done.
Old Bay Aioli
Old Bay Aioli is entirely optional and can be replaced with lemon, roasted garlic, or even Cajun seasoning Aioli.
– 1 Egg Yoke
– 1/4 cup Grape Seed or Vegetable Oil
– 1/4 cup Olive Oil
– 1 or 2 Garlic Cloves (depends on taste) – Minced Fine or Crushed
– Squeeze of fresh Lemon Juice
– 2 tbsp Old Bay
– 1/4 tbs Salt
– 2 tbsp Water
1. Place Yoke, Garlic, Salt, and Water in a bowl and whisk until blended
2. Drizzle Grape Seed or Veg. Oil slowly whilst whisking (think slothy thoughts while pouring)
3. Do the same with the olive oil, whisk until it has thickened and appears both creamy and glossy (don’t whisk too much, over working Olive Oil can make it bitter)
4. Throw in your Lemon Juice and Old Bay stir until incorporated.
Da Pizza (finally)
1. Prep yo’ meat. Dice the chicken breast into 1/2 cubes & wipe your shrimp’s butts.
2. Toss them in separate bowls with enough Creole Seasoning to cover (approx. 2 1/2 tbsp each). Cover with plastic wrap and set aside in refrigerator
3. Dice the Holy Trinity (Bell Pepper, Onion, Celery), mince garlic, and cut 3 Green Onions
4. Heat about 2 tbsp of Olive Oil in a medium sauce pan and add the Trinity 5. Sauté over medium heat until soft (without burning) then add minced Garlic, Green Onions, and Diced Chicken with 3 Bay Leaves and continue to cook, tossing regularly, until the Chicken is fully cooked
6. Turn off heat and remove Chicken with tongs or a fork (it’s tedious but worth it) and put back into the refrigerator
7. Pour Chicken Stock into the same sauce pan your vegetables are in and crumble Bouillon Cube over top. Cook on med/high for about 5 minutes to reduce stock.
8. Pour in Canned Tomatoes and turn heat to low. Crush tomatoes with a potato masher or something of the sort (be careful, they tend to explode). Once it has reached the desired consistency, add in the whole can of Tomato Paste and stir. Reduce by simmering over med/low heat uncovered for about 1 hour. Or just add another can of Tomato Paste…
9. Remove Chicken and Andouille Sausage from refrigerator and cut Sausage into mouth size pieces. Sauté them over med heat with a drizzle of Olive Oil and 3 Bay Leaves until Sausage is cooked
10. Bake Pizza dough at 450 on the lower rack until the dough has started to rise and is beginning to become crust on the bottom (approx. 8 min)
11. Remove Dough from oven and lower temp to 375. Put on Sauce, Cheese, and Chicken/Sausage respectively (unless you want to bend pizza order perceptions) *use caution not to put the bay leaves on the pizza, they flavor well but don’t taste particularly pleasant themselves*
12. Put Pizza back in oven on middle rack and back until Mozzarella begins to brown (approx. 10 min)
13. Take out the Pizza set aside to cool. While the pizza is cooling, heat some olive oil in a skillet when hot, toss in the Shrimp. Cook between 3 & 5 minutes until cooked through. If cooked with shells (which add a lot of flavor when cooking), remove shells and tail when cool, then place on the Pizza.
14. Top with Aioli and Green Onions, cut, and serve.
15. Pour yourself a drink and take a fucking nap.
Thanks for reading,