A1 Ultimate Jambalaya Food

A1 ULTIMATE JAMBALAYA

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.

EVERYTHING JAMBALAYA

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.

1-2-3 JAMBALAYA

Steps:

• In a bowl, combine sausage, shrimp or chicken with Cajun Creole seasoning; toss to coat., In a skillet, heat oil over medium heat. Add sausage, shrimp or chicken, cooking and stirring until shrimp turn pink or chicken is no longer pink, about 3-5 minutes., In a saucepan, prepare rice mix according to package directions. In addition, add one-half of the tomatoes into the rice preparation., After 12 minutes of cooking, add remaining tomatoes, Worcestershire sauce, hot pepper sauce and parsley., Continue to cook on low, covered, until liquid is absorbed and rice is tender. Add sausage, shrimp or chicken to rice; stir until heated through. Serve

MY BEST-EVER JAMBALAYA

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add chorizo and ham; cook and stir 3-4 minutes or until browned., Add chicken to pan; cook 5-7 minutes or until no longer pink. Stir in tomatoes, broth, peppers, onion, Cajun seasoning and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until peppers are crisp-tender., Return to a boil; stir in rice and shrimp. Reduce heat; simmer, covered, 7-9 minutes or until shrimp turn pink. Remove from heat; let stand, covered, 5 minutes or until rice is tender.

JAMBALAYA

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.