Easy Microwave Jammin Jambalaya Food

MICROWAVE JAMBALAYA

Steps:

• Tip the tomatoes into a large microwavable bowl. Fill the empty can with rice and tip it into the bowl, then fill the can with water and pour it in. Stir in the pepper, chorizo, sweetcorn, Cajun seasoning and some salt and pepper to season.
• Cover the bowl with cling film and pierce a couple of holes in it with a knife. Microwave the rice for 10 minutes at 750W. Tear off the cling film and give everything a really good stir, then return the uncovered bowl to the microwave for another 12-15 minutes until the rice is done.
• Take the bowl out of the microwave, cover it with a plate and leave to stand for 5 minutes before stirring in the parsley, if you are using it. Serve the jambalaya straight from the bowl, with the soured cream to spoon over it.

MAMA DELILAH'S JAMMIN JAMBALAYA

Steps:

• Season sausage, chicken and shrimp with a teaspoon of creaole seasoning each.
• In a large heavy stock pot, heat 1 teaspoon oil and brown the sausage, about 7-8 minutes. remove it with a slotted spoon and set off to the side.
• Add another 1 tablespoon oil and cook chicken until slightly browned, about 5 minutes. Remove and set to side with sauasage.
• Add another 1 tablespoon oil and saute' peppers, celery and onions until tender, about 15-20 minutes.
• Add diced tomatoes, chicken stock, sausage and chicken to pot, and season with hot sauce, Worchestershire sauce, file powder, bay leaves, salt, black and red pepper, and if desired, additional creole seasoning. Simmer for 20 minutes.
• While simmering, saute' shrimp in saute' pan until pink, about 3-4 minutes (do not overcook shrimp).
• Add rice and shrimp to pot. Cook an additional 20-30 minutes on low heat to let juices permeate rice. Stir occaisioanlly to prevent sticking.
• Discard bay leaves, and serve.

BAKED JAMBALAYA

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. In 3-quart saucepan, cook bacon over medium-high heat 5 minutes, stirring frequently, until crisp. Remove bacon from saucepan; drain on paper towel.
• To drippings in saucepan, add celery, bell pepper and onions; cook over medium heat 5 minutes, stirring occasionally, until vegetables are tender. Add ham, kielbasa, tomatoes, broth, water, thyme and Cajun seasoning; mix well. Heat to boiling. Stir in rice and cooked bacon. Pour mixture into baking dish. Cover with foil.
• Bake 30 to 40 minutes or until rice is tender. Stir before serving. If desired, garnish with additional fresh thyme sprigs.

CHICKEN AND SAUSAGE JAMBALAYA

Steps:

• Preheat oven to 400°F. Add flour, Creole seasoning and thyme to Reynolds® Oven Bag; shake to blend. Place bag in 13x9x2-inch pan.
• Add chicken, sausage, tomatoes, rice, bell pepper, and onion to oven bag; turn several times to coat ingredients with seasonings. Arrange ingredients in even layer in bag. Fold down bag opening two times to hold it open; set aside.
• Microwave broth in a medium microwave-safe bowl or measuring cup for about 2 minutes on high power until broth is very hot. Carefully pour or ladle both over ingredients in oven bag. Carefully unfold bag opening.
• Close bag with nylon tie. Cut six 1/2-inch slits in top. Tuck ends of bag in pan.
• Bake 30 to 35 minutes, until chicken reads 170°F on meat thermometer and rice is done. Let stand 5 minutes. Carefully cut top of bag open; stir with rubber scraper or spoon. Garnish servings with chopped green onions and add hot sauce, if desired.

SLOW-COOKER JAMBALAYA

Steps:

• In 3 1/2- to 6-quart slow cooker, mix all ingredients except shrimp and rice.
• Cover; cook on Low heat setting 7 to 8 hours (or High heat setting 3 to 4 hours).
• Stir in shrimp. If needed, reduce heat setting to Low; cover and cook on Low heat setting about 1 hour longer or until shrimp are pink and firm. Serve jambalaya with rice. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.