Creole Jambalaya Food

CREOLE JAMBALAYA

Steps:

• In a Dutch oven over medium-high heat, saute the onion, celery and green pepper in butter until tender. Add garlic; cook 1 minute longer. Add the next 9 ingredients; bring to a boil over medium-high heat. Reduce heat; cover and simmer until rice is tender, about 25 minutes. , Add shrimp and parsley; simmer, uncovered, until shrimp turn pink, 7-10 minutes.

CREOLE JAMBALAYA

Steps:

• Chop the left over pork or chicken into small chunks and slice the smoked sausage.
• Chop the onions, Celery, Bell Pepper, Jalapeno and mince the garlic herbs and ham.
• Remove the skin from the sausage if it has any.
• In a heavy bottomed pot with a tight fitting lid, brown the pork sausage braking it up, after the sausage is good and brown remove it with a slotted spoon If you have a lot of rendered fat you can pour it out but leave a couple of table spoons so you can brown your veggies. If you don't have any fat left over use a couple table spoons of butter to brown your veggies,.
• Brown your onions bell pepper and celery slowly when slightly brown add the garlic, when that browns slightly, add the ham then minced herbs, bay leaf, cloves and chili powder stir till it starts smelling Good.
• Add the browned sausage, smoked sausage and left over meat and stir till everything is well mixed.
• Add broth and bring to a boil, as it boils taste the jambalaya to determine how salty and spicy you want to make it. Once your happy with the broth add the rice and let it come to a boil again. Put the lid on it, turn it down to a medium low and LEAVE IT ALONE for at least a half an hour before you go checking it.

HATTIE'S CREOLE JAMBALAYA

Steps:

• Coat a large, deep skillet with olive oil and keep on high heat until oil sizzles.
• Dredge chicken and shrimp in flour and add to skillet with andouille sausage. Lower heat and remove the par-cooked shrimp. Add garlic, peppers, celery, okra, and onion and cook on low heat for about 4 minutes, stirring constantly. Add all seasoning and diced tomatoes and Worcestershire.
• Add uncooked rice and simmer for 2 to 3 minutes on low heat. Add stock and tomato juice, then simmer for 5 minutes on medium heat, taking care to stir to prevent sticking. Once rice has completely cooked, add shrimp and crawfish; simmer for 2 minutes.
• Serve in a deep bowl and garnish with fresh chopped scallions and parsley.

CREOLE JAMBALAYA

Steps:

• Cook onions, garlic, green pepper and celery in the bacon drippings or cooking oil until onion is browned.
• Add parsley, ham, thyme, and bay leaves; cook 5 minutes, stirring often.
• Add salt, hot sauce, tomatoes with juice, tomato sauce, and 2 cups of water; simmer 5 minutes.
• Add rice; reduce heat and simmer, covered for 30 minutes.
• Add shrimp and smoked sausage; cover and simmer 10 or 15 minutes longer or until rice is tender and liquid is absorbed.
• Season to taste with salt and more hot sauce.
• -------Chicken Jambalaya--------.
• Add chicken and polish sausage.
• When the onion-celery mix is done, finish as directed, omitting ham and shrimp.

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.

CREOLE JAMBALAYA

Steps:

• For the sauce:.
• Heat bacon fat (or butter) in heavy saucepan and saute diced ham and sausage until crisp. Add onion, celery, both types of peppers, and garlic. Saute until tender, about 15 minutes.
• Add creole seasoning, tomatoes, sauce, and bay leaves. Cook 10-15 minutes, stirring occasionally.
• Add water and bouillon and cook on low for 45 minutes. Then remove bay leaves. Sauce can be made a day ahead.
• For the Jambalaya:.
• Heat butter in skillet, saute Andouille sausage until crisp . Sprinkle shrimp with creole seasoning, and saute until opaque, but not tough. Add chicken and bacon. Deglaze the pan with the prepared sauce, and heat through.
• Stir in hot cooked white rice.
• Serve topped with chopped fresh parsley and a whole Scotch Bonnet pepper.
• Note: diced, leftover pork, crawfish, or other meat/seafood can bee added as well.

CREOLE JAMBALAYA STEW

Steps:

• Place chicken broth, tomatoes, onions, celery, bell pepper, garlic, and Creole seasoning in the bottom of a 5- to 6-quart slow cooker. Cover and cook on High for 4 to 5 hours, or Low for 8 to 10 hours.
• Heat a large nonstick skillet over medium heat during the last 50 minutes of cooking time. Add andouille sausage and turkey kielbasa to the skillet and cook, turning occasionally, until browned, about 5 minutes. Stir sausage and rice into the slow cooker.
• Cover and cook on High for 30 minutes. Stir in shrimp and continue to cook until rice is tender and shrimp are just opaque in the centers, 10 to 15 minutes more.

CREOLE JAMBALAYA

Steps:

• Melt the butter and sauté the sausage and chicken just a little bit.
• Add the onions and green pepper and sauté a little longer, until fragrant.
• Add the rest of the ingredients, bring to a boil, then cover and cook on low until the liquid is absorbed and the rice is tender. This should take about 30 minutes.

AUTHENTIC CREOLE JAMBALAYA

Steps:

• Saute onion, green pepper, celery, garlic in melted butter Add shrimp and ham and saute about 5 minutes.
• Stir in tomatoes and cook 10 minutes.
• Stir in rice, add seasoning and liquid.
• Bring to a boil cover and simmer until rice is done.

CREOLE JAMBALAYA

Steps:

• Place ham, sausages, and onions in 3-quart saucepan. Cover and cook over medium heat until onions are soft. No need to add any oil as the meat will provide enough fat for cooking. Add rice and stir well. Add all other ingredients. Bring to a boil. Let boil for 5 minutes. Lower heat. Cover pot tightly and let cook slowly for 35 minutes or until rice is tender. With a fork, fluff rice up, mixing sausages well.