The Buss’ Down Recipe

Ingredients

• 2 cans tomato puree
• 2 cans crushed tomatoes
• Allspice
• Worcestershire sauce
• 2 bell pepper, 1 onion, 1 stalk of celery
• Minced garlic
• Paprika
• Bay leaves
• Cayenne pepper
• 3 lbs of king crab (diced quarter sized)
• 2 lbs of chicken
• 2 lbs of sausage
• 2 lbs of crawfish tail meat
• 2 lbs of large shrimp
• 2 quarts chicken broth
• 1 box of penne pasta
• Vegetable oil

1. Dice up all your vegetables, sausage and chicken and butterfly, clean, peel and devein your shrimp. Coat your pot with vegetable oil, and sauté your trinity, sausage, shrimp, minced garlic and brown your chicken. Throw your bay leaf in and all the seasonings at once while you’re sautéeing it. You want to season it while you’re sautéeing it - this is key! Do it to your liking, and you can add pepper sauce here it if you want. Then dump puree and crushed tomatoes in and cook for 15 minutes to get rid of the tomato taste. You want to add Worcestershire sauce once you’ve cooked in the tomato puree. Add the shrimp in during your last 15 minutes too. Then add your chicken broth. Bring to a boil and then let it reduce. Let it cook down uncovered and the water will start evaporating and get lower.
2. Cook the pasta al dente - shock them in an ice bath. Put water and ice in your strainer after you drain them, because it preserves them so it doesn’t get mushy. This is called blanching them, but we spelled it out for y’all because you may have had to Google that and we know you don’t have the time for that. Put the pasta to the side.
3. Coat a pot with vegetable oil, throw the pasta in, ladle in some of your jambalaya mix and toss it.