Cajun Jambalaya Authentic Food

CAJUN JAMBALAYA (AUTHENTIC)

Steps:

• Bring large pot of water to boil and add corn.
• Cook for 15 minutes
• Reserve water.
• Using same water boil chicken 20 minutes
• Reserve water for stock.
• With a sharp knife scrape corn off the cob.
• Remove chicken from the bone and dice.
• Put tomato sauce, chicken, sausage, all veggies, 4 cups reserved chicken stock, evaporated milk and spices in a pot.
• Bring to a boil and simmer 40 minutes.
• Place rice in 8 cups reserved chicken and corn stock (add water if needed) and bring to boil and simmer 20 minutes.
• Add whole shrimp and simmer 10 minutes.
• Serve over rice.

CLASSIC CAJUN JAMBALAYA

Steps:

• Prepare all your ingredients and set aside in their own small bowls: Cube all your meats; chop the veggies-you want about 5 to 6 cups all together; chop your garlic.
• Mix the herb and spice blend (except the salt which you should add separately) in a bowl; set aside.
• In a cast-iron Dutch oven or other heavy pot with a lid, melt the bacon grease over medium heat. Brown the cubed pork for 15 to 20 minutes, carefully scraping the brown sticky bits off the bottom as it cooks.
• After about 20 minutes add the sausage and brown with the pork. Continue to scrap the bottom of the pan. Brown the pork and sausage together for about 10 minutes, rendering as much of the fat as possible.
• Add the chicken to the pork and sausage in the dutch oven. Turn up the heat just a bit as the chicken will start to lose its water. Keep stirring. After 10 to 15 minutes you should have a nice batch of browned meat and some grease in the pot.
• Add the veggies to the dutch oven with the meat; stir until they are mixed well with the meats. You want them to cook down and begin to caramelize. Brown for about 15 minutes, stirring as needed not to let them scorch on the bottom of the pan. After about 15 minutes add the garlic and stir until aromatic-about 2 minutes or so. Add about half of the Herb and Spice Blend and some kosher salt, stir it up good.
• Now you will add the stock. Start with just about a cup or so at first and use it to deglaze the bottom. Add the parsley and about half the remaining Herb and Spice Blend-save a little to add at the end if you think you need it. Now add the remaining stock and bring to a steady simmer for 15 minutes, uncovered.
• After 15 minutes add the rice, stir together and return to a full boil before reducing the heat to a simmer. Cover the pot tightly and cook on low for a total of 30 minutes. Do not uncover the pot except one time-at the 15 minute mark to stir the jambalaya completely-scrapping off the bottom so it does not scorch; replace the lid to cover tightly.
• After 30 minutes (15 minutes after you stirred) taste it-it's done if the rice is cooked. If all of the stock has not been absorbed, cook it a little more uncovered; if all the stock has been absorbed but it's not quite cooked, add a little of the stock you reserved and cook it covered another 5 minutes or so. Keep checking like this and it will be done.

CAJUN JAMBALAYA

Steps:

• In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.

CAJUN JAMBALAYA

Steps:

• Heat the oil in a large stockpot set over high heat. Add the celery, onions and peppers, and saute until tender, 4 to 5 minutes.
• Meanwhile, combine the shrimp, chicken and Creole seasoning in a large bowl and stir to coat.
• Add the garlic to the stockpot, and saute for 1 minute. Add the bay leaves, tomatoes and Worcestershire. Add the rice and stir to coat in the oil, then stir in the stock. Bring to a boil and reduce to a simmer. Cook, stirring occasionally, until the rice is tender and absorbs some of the liquid, about 15 minutes. Add the chicken, shrimp and sausage to the stockpot, and cook until the meat is cooked through, 10 to 15 minutes. Season with salt, pepper and hot sauce. Serve hot.

CAJUN JAMBALAYA

Steps:

• In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. Set aside.
• In a large pot heat oil over medium-high heat. Add the onion, pepper and celery. Cook for about 3 minutes.
• Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes.
• When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.

EASY CAJUN JAMBALAYA

Steps:

• Heat oil in a large pot over medium high heat. Saute chicken and kielbasa until lightly browned, about 5 minutes. Stir in onion, bell pepper, celery and garlic. Season with cayenne, onion powder, salt and pepper. Cook 5 minutes, or until onion is tender and translucent. Add rice, then stir in chicken stock and bay leaves. Bring to a boil, then reduce heat, cover, and simmer 20 minutes, or until rice is tender. Stir in the Worcestershire sauce and hot pepper sauce.

CAJUN JAMBALAYA

Steps:

• For the Creole seasoning: Combine the salt, black pepper, cayenne, garlic powder, onion powder, paprika, white pepper and cumin in a medium bowl.
• For the jambalaya: Heat 2 tablespoons oil in a 5-quart heavy-bottomed pot or large Dutch oven over medium heat. Rub the chicken with the remaining 2 tablespoons oil and 2 tablespoons of the Creole seasoning in a medium bowl until evenly coated. Add the chicken to the pot and cook until golden brown, about 5 minutes. Transfer the chicken to a large bowl. Add the sausage to the pot and cook until browned, 4 to 5 minutes. Transfer to the large bowl with the chicken. The bottom of the pot should be covered with browned bits.
• Add the celery, onions and peppers and cook, stirring and scraping the bottom of the pot occasionally, until the onions are translucent, about 3 minutes. Stir in the garlic, bay leaf, cayenne, thyme and 2 teaspoons Creole seasoning. Add the rice and stir once or twice to coat. Stir in the tomato paste, Worcestershire sauce, cooked chicken and sausage and remaining Creole seasoning. Stir in the chicken stock. Bring to a boil, cover and reduce the heat to a simmer. Cook until the liquid is reduced, and you see little holes on the top, about 30 minutes.
• Use a fork to stir in half of the green onions and fluff the rice. Cover and cook for 10 minutes. Taste and adjust the seasoning. Garnish with the remaining green onions and serve immediately.