Crazy Cajun Garlic Jambalaya Food

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.

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.

CRAZY CAJUN GARLIC JAMBALAYA

Steps:

• Brown crumbled breakfast sausage in heavy 4-6 quart pan or skillet; drain fat.
• Add peppers, onions, celery and Cajun powder. Simmer until just about tender, then add garlic and cook until tender.
• Add rice and stir until rice is mixed in and coated with sausage and vegetables.
• Add broth and Piquante, bring to boil. Cover and simmer for 20 minutes or until rice is tender. Let stand five minutes covered.
• Add fresh chopped green onions and parsley; fluff with a fork just before serving.
• Serve with French bread and a garden salad.

CAJUN GARLIC JAMBALAYA

Steps:

• Brown crumbled breakfast sausage in heavy 4-6 quart pan or skillet, drain fat.
• Add peppers, onions, celery and Cajun powder. Simmer until just about tender, then add garlic and cook until tender.
• Add rice and stir until rice is mixed in and coated with sausage and vegetables.
• Add broth and Piquante, bring to boil. Cover and simmer for 20 minutes or until rice is tender. Let stand five minutes covered.
• Add fresh chopped onions and parsley and fluff with a fork just before serving.
• Serve with French bread and a garden salad.

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.

CAJUN GARLIC SAUCE

Steps:

• Add all ingredients except roux in a small pot.
• Bring to a boil, whisk in roux, simmer for a few minutes and allow to cool.