A1 Ultimate Jambalaya Food

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CHICKEN, SAUSAGE & PRAWN JAMBALAYA



Chicken, sausage & prawn jambalaya image

I've stayed true to the Creole classic with a melting pot of flavours, influences and ingredients

Provided by Jamie Oliver

Categories     Mains     Jamie's America     Chicken     Dinner Party     American     Seafood     Sausage

Time 1h20m

Yield 8

Number Of Ingredients 18

4 free-range chicken thighs, skin on
4 free-range chicken drumsticks, skin on
cayenne pepper
olive oil
300 g quality smoked sausage, such as andouille or fresh iberico chorizo, skin removed, cut into 1cm thick slices
1 large onion, peeled and roughly chopped
1 green pepper, deseeded and roughly chopped
1 red pepper, deseeded and roughly chopped
4 sticks celery, trimmed and roughly chopped
4 bay leaves
4 sprigs fresh thyme
6 cloves garlic, peeled and sliced
1-2 fresh red chillies, deseeded and finely chopped
400 g tinned chopped tomatoes
1.5 litres organic chicken stock
700 g long-grain rice
16-20 raw king prawns, from sustainable sources, ask your fishmonger, peeled and deveined
1 handful fresh curly parsley

Steps:

  • Jambalaya is a French word that means 'jumbled' or 'mixed up', and I have no doubt that the philosophy and heart of this recipe come from a similar place to paella, kedgeree and risotto.
  • Originally, any Louisiana 'critter' unlucky enough to get caught would have gone into this: rabbit, duck, squirrel, frog, alligator. . . you name it! And similarly, you can adapt it to whatever your local butcher or fishmonger happens to have. Go cheaper by using things like frozen prawns and chicken livers, or more expensive by including lobster or crab. I used an incredible local smoked sausage called andouille, but fresh chorizo or any other smoked sausage would work just as well.
  • This dish makes me happy every time I eat it. And if more people than expected turn up for dinner just add a bit of extra rice.
  • Season the chicken with sea salt, black pepper and a pinch of cayenne. Pour a couple of lugs of oil into a large casserole type pan and brown the chicken pieces and sliced sausage over a medium heat. After 5 minutes, once nicely browned on all sides, add your onion, peppers and celery as well as your bay, thyme and a pinch of salt and pepper. Stir, then fry on a medium heat for 10 to 12 minutes stirring every now and again. It's important to control the heat of the pan: you don't want it to be so slow nothing's happening, or so fast that things are catching and burning. You want a steady, solid heat.
  • Once the veg have softened, add your garlic and chillies, stir around for a minute, then stir in the tinned tomatoes and chicken stock.
  • Bring everything to the boil, then turn the heat down, pop the lid on the pan and simmer for 25 to 30 minutes. When you can pull the meat off the bone and shred it easily the chicken's ready. Feel free to remove the chicken bones at this point if you like, then add your rice. Give it all a good stir, then put the lid on. Give it a stir every few minutes, scraping the goodness off the bottom of the pan as you go. Let it cook for about 15 to 20 minutes until the rice is perfectly cooked. Stir in the prawns and if it needs it, add enough water to make it a kind of porridgey consistency (look at the picture). Pop the lid back on and cook for another 3 to 4 minutes while you chop your parsley. Stir the parsley through and serve on a lovely big platter. I absolutely love this with a lemony green salad.

Nutrition Facts : Calories 711 calories, Fat 23.4 g fat, SaturatedFat 7.4 g saturated fat, Protein 44.6 g protein, Carbohydrate 83.7 g carbohydrate, Sugar 6.9 g sugar, Sodium 3.29 g salt, Fiber 3.1 g fibre

JAMBALAYA



Jambalaya image

A fragrant chorizo, chicken and seafood jambalaya inspired by Creole cooking. An easy one-pot flavoured with thyme, oregano, smoked paprika and cayenne

Provided by John Torode

Categories     Dinner, Main course, Supper

Time 1h10m

Number Of Ingredients 22

2 tbsp olive oil
6 skinless boneless chicken thighs fillets, chopped
200g cooking chorizo , sliced
2 onions , finely sliced
4 garlic cloves , crushed
2 red peppers , sliced
2 celery sticks , chopped
1 tsp fresh thyme leaves
1 tsp dried oregano
½ tsp garlic salt
1 tsp smoked paprika
1 tsp cayenne pepper
½ tsp mustard powder
pinch of white pepper
300g long-grain rice
400g can cherry tomatoes
300ml chicken stock
12 large raw tiger prawns (whole in their shells)
12 mussels , cleaned and de-bearded
24 clams
½ small pack parsley , chopped
4 spring onions , sliced on a diagonal

Steps:

  • Heat oven to 200C/180C fan/ gas 6. Heat the oil in a heavy-based flameproof casserole dish on a medium-high heat. Season the chicken thighs, add to the dish and cook for 4 mins until they start to brown, stirring occasionally so they don't stick. Add the chorizo and cook for a further 4 mins until it releases its oils and has started to crisp. Remove the meat with a slotted spoon and set aside on a plate.
  • Add the onions to the chorizo oils, lower the heat and soften for 8 mins. Stir through the garlic, peppers, celery, thyme and oregano, and cook for 2 mins more.
  • Return the meat to the dish, add the garlic salt, paprika, cayenne, mustard powder and white pepper, and cook for 2 mins until fragrant. Stir in the rice, then the tomatoes. Add the stock and give it all a really good stir. Bring to the boil, then cover with a well-fitting lid and put in the oven for 20 mins.
  • Take from the oven and fluff up the rice with a big fork. Fold through the prawns, then put the mussels and clams on top. Put the lid on, return to the oven for 10 mins, then take the dish out and give everything a good stir. Sprinkle with the parsley and spring onions to serve.

Nutrition Facts : Calories 539 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 37 grams protein, Sodium 2.8 milligram of sodium

EVERYTHING JAMBALAYA



Everything Jambalaya image

Although I was "not an easy child," my Cajun daddy says there are many reasons he loves me. I think this recipe may be at the top of a very short list!

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 21

1 tablespoon extra-virgin olive oil, once around the pan
1 tablespoon butter
1 pound boneless, skinless white or dark meat chicken
3/4 pound andouille, casing removed and diced
1 medium onion, chopped
2 ribs celery, chopped
1 green bell pepper, chopped
1 bay leaf, fresh or dried
Several drops hot sauce or 2 pinches cayenne pepper
2 to 3 tablespoons (a handful) all-purpose flour
1 (14-ounce) can diced tomatoes in juice
1(14-ounce) can or paper container chicken stock or broth
1 teaspoon (1/3 palmful) cumin
1 rounded teaspoon (1/2 palmful) dark chili powder
1 teaspoon (1/3 palmful) poultry seasoning
1 teaspoon Worcestershire sauce
1 pound medium shrimp, raw, deveined and peeled (ask for easy peel at fish counter)
Coarse salt and black pepper
Chopped scallions, for garnish
Fresh thyme, chopped for garnish
2 cups enriched white rice

Steps:

  • Cook rice to package directions.
  • Place a large, deep skillet over medium high heat. Add oil and butter to the pan. Cube chicken and place in hot oil and butter. Brown chicken 3 minutes, add sausage, and cook 2 minutes more. Add onion, celery, pepper, bay, and cayenne.
  • Saute vegetables 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more. Stir in tomatoes and broth and season with cumin, chili, poultry seasoning, and Worcestershire. Bring liquids to a boil and add shrimp.
  • Simmer shrimp 5 minutes until pink and firm. Remove the pot from the heat and place on a trivet. Ladle jambalaya into shallow bowls. Using an ice cream scoop, place a scoop of rice on to the center of the bowlfuls of jambalaya. Sprinkle dishes with salt, pepper, chopped scallions, and thyme leaves.

JAMBALAYA



Jambalaya image

Spicy jambalaya with chicken and andouille sausage.

Provided by Terri

Categories     Soups, Stews and Chili Recipes     Stews     Jambalaya Recipes

Time 1h5m

Yield 6

Number Of Ingredients 17

2 tablespoons peanut oil, divided
1 tablespoon Cajun seasoning
10 ounces andouille sausage, sliced into rounds
1 pound boneless skinless chicken breasts, cut into 1 inch pieces
1 onion, diced
1 small green bell pepper, diced
2 stalks celery, diced
3 cloves garlic, minced
1 (16 ounce) can crushed Italian tomatoes
½ teaspoon red pepper flakes
½ teaspoon ground black pepper
1 teaspoon salt
½ teaspoon hot pepper sauce
2 teaspoons Worcestershire sauce
1 teaspoon file powder
1 ¼ cups uncooked white rice
2 ½ cups chicken broth

Steps:

  • Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
  • In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
  • Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.

Nutrition Facts : Calories 465.1 calories, Carbohydrate 42.4 g, Cholesterol 73.1 mg, Fat 19.8 g, Fiber 3 g, Protein 28.1 g, SaturatedFat 5.7 g, Sodium 1632.7 mg, Sugar 2 g

A1 ULTIMATE JAMBALAYA



A1 Ultimate Jambalaya image

I could live on this! Everybody loves this one, and agrees that its better than any Jambalaya they've ever ordered in a restaurant. Give it a try, you won't be disappointed I promise. The secret is the roasted red peppers and the butter. Don't be put off that the dish is finished in the microwave, it just ensures that there are no burnt pans to deal with later! The only other veg that work in this I find are sweetcorn or butternut squash/pumpkin cut into chunks and added just before it all goes in the microwave. Even my friends from Louisiana find it hard to accept that its perhaps even better (If not a little different) than they make. Enjoy!

Provided by robd16

Categories     One Dish Meal

Time 1h

Yield 3-5 serving(s)

Number Of Ingredients 20

6 chicken thighs
100 -150 g chorizo sausage or 100 -150 g other spicy sausage
2 medium onions, chopped
1 red bell pepper, chopped
4 large garlic cloves, crushed
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon black pepper
1/2 teaspoon salt
2 bay leaves
2 sprigs fresh thyme or 1 teaspoon dried thyme
1 1/2 cups rice (preferably basmati)
shrimp or 200 -300 g prawns
1 good quality chicken stock cube
1 teaspoon sugar
50 g butter
0.5 (14 ounce) can tomatoes (approx 200g)
3 roasted peppers from a jars
1 cup water
Tabasco sauce or other hot pepper sauce, to serve

Steps:

  • Heat a little oil in a frying pan and brown the chicken skin side down on a high heat. Transfer to a large pan leaving the oil in the frying pan. Do the same with the chorizo sausage and keep the oil in the frying pan. You only want to brown and not cook the meat as it will cook further later on.
  • Next fry the onions and peppers on a medium heat for 5 minutes or so until softened and just starting to colour. Now add the garlic, paprika, cayenne pepper, black pepper, salt, bay leaves and thyme to the pan and fry for 2 mins stirring all the time and making sure nothing burns. Turn the heat down if necessary. Add everything to the large pan with the chicken.
  • Add the rice, shrimp, sugar, stock cube and butter to the large pan.
  • In a blender put the roasted red peppers, tomatoes and water together and blend until smooth.
  • Measure out 3 cups of this liquid (you may need to add more water) and add to the large pan. Bring everything to the boil.
  • Now transfer to a large glass microwavable bowl. Seal tightly with cling wrap and microwave on high for 15 - 20 minutes depending on your microwave. If it looks like the rice is still wet, microwave again for 5 more minutes or until the rice has absorbed all of the liquid.
  • Leave to stand for at least another 20 minutes but will keep warm for longer than an hour.
  • Best served warm not too hot, with plenty of Tabasco or other hot pepper sauce.

Nutrition Facts : Calories 1095.8, Fat 56.2, SaturatedFat 21.6, Cholesterol 223.1, Sodium 1457.8, Carbohydrate 94.9, Fiber 5.2, Sugar 8.2, Protein 49.8

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