Part 4/8:
The next phase comprises what many chefs call "building flavor." After finishing the broth, a bit more chopping is necessary for the proteins: slices of smoked sausage, a mix of beef and turkey, and two types of shrimp. Each type of meat is cooked separately in a cast-iron skillet, where the creator adds a mix of spices, including a unique blend labeled as the "Holy Trinity," comprising Cajun seasoning, sweet and smoky spices, and paprika.
As the sausage and chicken are given time to absorb the flavors from the spices, the creator pays close attention to the cooking times, especially for the shrimp to prevent overcooking. The shrimp, a defining feature of Jambalaya, are cooked just enough to maintain their tenderness, highlighting a balance that is essential in this dish.