All American Jambalaya Food

JAMBALAYA

Steps:

• Combine the sausage, peppers, celery, scallions, tomatoes, rice, chicken broth, Cajun seasoning, bay leaves, thyme and cayenne in a 6-quart slow cooker.
• Cover and cook on low, 4 hours, adding the shrimp during the last 20 minutes of cooking. Discard the bay leaves. Serve topped with parsley.

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.

JAMBALAYA (AUTHENTIC)

Steps:

• In a large pot, cover chicken with water and add the celery, quartered onion, and the 4 cloves of garlic. Boil until tender, approximately 1 hour.
• Reserve the stock. Remove the chicken from the bones & either cut, slice, cube or shred.
• In 5 cups of stock, cook rice until liquid is absorbed, about 25 minutes. The rice should be slightly moist.
• In a Dutch oven, saute the sausage and ham until slightly browned, about 3 to 5 minutes.
• Remove the sausage and ham from the Dutch oven and set aside.
• Add butter to Dutch oven and saute the chopped onion, green bell pepper and parsley until tender, about 3 minutes.
• Into the Dutch oven, add the chicken, sausage, ham, the 2 cloves of minced garlic, tomato paste, bay leaf, thyme, salt and pepper.
• Mix, and then add the rice and the cooked shrimp and mix thoroughly.
• Cook over low heat, stirring constantly, about 15 minutes.
• Remove bay leaf and serve.

JAMBALAYA | ASDA GOOD LIVING

Steps:

• Cook the chorizo in a heated pan for 3 minutes or until the fat runs out. Transfer to a plate, leaving any fat in the pan. Add the oil and chicken to the pan and cook for 3-4 minutes until lightly browned on all sides.
• Add the onion, celery, pepper, garlic and chorizo and cook for another 4-5 minutes, stirring often.
• Add the rice and stir to coat. Add the tomatoes, then chicken stock and the bay leaf and heat until simmering. Cover the pan, then simmer for 20 minutes, stirring occasionally, until the rice is cooked.
• Discard the bay leaf. Serve the jambalaya sprinkled with parsley.

ALL AMERICAN JAMBALAYA

Steps:

• Melt butter in large skillet.
• Saute onion, green pepper, and beef until browned.
• Drain fat.
• Drain tomatoes, and add enough water to juice to make 1 1/2 cups.
• Add tomatoes, bay leaf, salt, sugar, and liquid.
• Bring to a slow boil.
• Cover and simmer for 5 minutes.
• Add rice.
• Cover and simmer another 5 minutes.

JAMBALAYA

Steps:

• Heat the oil in a Dutch oven. Add the onion, bell pepper and celery and sauté for 8 to 10 minutes. Add garlic and sauté for 2 minutes.
• Add sausage and chicken and cook for about 10 minutes.
• Add tomatoes, tomato sauce, bay leaves, broth, Creole or Cajun seasoning and rice. Cover and simmer on low heat for about 40 minutes.

WORLD'S BEST JAMBALAYA RECIPE

Steps:

• Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage pieces with Cajun seasoning. Cook sausage in hot oil in a Dutch oven over medium-high heat, stirring constantly, 5 minutes or until browned. Remove sausage with a slotted spoon, and set aside.
• Cut up the chicken into bite-sized pieces. Season the chicken pieces with Cajun seasoning. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Stir occasionally to cook evenly and prevent burning. Remove with a slotted spoon, and set aside.
• In the same pot, saute onion, bell pepper, celery and garlic. Cook for 4 minutes, or until just tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Sauté for 6-8 minutes, stirring frequently.
• Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally. Add chicken broth, rice, and reserved meat. Bring mixture to a boil. Reduce heat, cover pan with fitted lid and cook for about 20-25 minutes or until water is absorbed and rice is tender.

JAMBALAYA

Steps:

• In a deep 12inch skillet with oven-safe handle and lid (or with handle and lid wrapped in double thickness of foil for baking in the oven later).
• Cook Kielbasa / Chorizo over medium to high heat for 2-3 minutes or until browned, stirring occasionally.
• With slotted spoon, transfer kielbasa / chorizo to medium bowl.
• Add 2 teaspoons oil drippings in skillet then add chicken in 3 batches, and cook 5 minutes per batch or until browned, turning over once.
• Transfer chicken to bowl with kielbasa / chorizo.
• Preheat Oven to 425 F degrees.
• Reduce heat to medium.
• Add remaining 1 teaspoon oil to skillet.
• Stir in garlic, celery, peppers and onions.
• Cover and cook 12-15 minutes or until vegetables are tender, stirring occasionally.
• Add rice, paprika, oregano, thyme and salt.
• Cook 1 minute while stirring.
• Return chicken with its juices and kielbasa / chorizo to skillet.
• Add broth, tomatoes with their juice, water and hot pepper sauce.
• Heat to boiling over high heat.
• Place skillet on oven and bake jambalaya, uncovered for 15 minutes.
• Remove skillet from the oven and stir mixture.
• Cover and bake for 10 minutes longer or until rice is tender.
• Remove skillet from the oven, let stand, covered for 10 minutes.
• Spoon jambalaya onto dinner plates or spoon desired amount into freezer-safe containers.

CREOLE STYLE CHICKEN AND SAVORY JAMBALAYA

Steps:

• Cook chicken in a large pot on stovetop over medium heat. Add celery, onion, green pepper, garlic, eggplant and bay leaf and cook until chicken and vegetables are tender. Add sausage and ham and brown lightly, about 3 to 5 minutes. Add tomato paste, salt, pepper and hot sauce. Add rice and mix thoroughly. Cook over low heat for 15 minutes stirring frequently. Remove bay leaf, add parsley and serve.