FAT TUESDAY JAMBALAYA
One of Louisiana's most delicious dishes, Jambalaya is a hearty meal of meat and spices, served over rice.
Provided by Karen Gibson
Categories Main Course
Time 1h30m
Number Of Ingredients 18
Steps:
- Place oil in large Dutch oven over medium heat. Add the chicken and andouille sausage and cook until browned. Remove meat to a bowl.
- Add butter to the pot and scrap up any brown bits that formed while cooking the meat. Add all the veggies (onions, peppers, celery) and saute until softened, about 6 minutes. Sprinkle Creole seasonings over vegetables and stir to combine.
- Add chicken stock, water, fish sauce and bay leaves. Bring to a boil, then reduce heat to maintain a good simmer. Add the reserved meat and the smoked sausage and cover the pot. You want to cook the jambalaya for a total of an hour from this point.
- Check the package directions on your rice, and, calculating backwards from an hour, add the rice to the simmering jambalaya to coincide with the completion of cooking time. Cover. Check the jambalaya frequently, stirring only minimally, and add water a little at a time if the mixture seems too clumpy or pasty. It should not be soupy, but it should also not be a sticky ball of stuff. Add the shrimp 10 minutes before the end of cooking. After the shrimp have pinked up and turned opaque, turn off the heat and allow the jambalaya to rest for 10-15 minutes.
- Taste and adjust seasonings, adding salt and pepper or more Creole seasonings, if necessary. Remove the bay leaves before serving.
- This dish can be made ahead and refrigerated. Reheat, adding liquid if necessary. Makes great leftovers and work-week lunches.
Nutrition Facts : Calories 360 kcal, ServingSize 1 serving
FAT TUESDAY JAMBALAYA SOUP
One of the most filling soups in my soup arsenal - Creole-style Jambalaya soup is simmered in homemade-in-the-pot chicken broth, tomato sauce, and paprika. Make it on Sunday and serve on Tuesday - it'll be even better!
Provided by Karen Gibson
Categories Soup
Time 2h20m
Number Of Ingredients 16
Steps:
- Heat 1 tablespoon olive oil in a roomy, 5 or 6 qt. Dutch oven or stock pot over medium heat until shimmering. Add the chicken pieces, skin side down and let sizzle for a few minutes. Flip and brown the other sides (does not have to be cooked through). Transfer the chicken to a bowl and set aside.
- Add the peppers, onions, and celery, and saute until softened, about 8 minutes. Add the garlic and stir until fragrant (just 30 seconds or so). Sprinkle the Creole seasoning, smoked paprika, and flour over the vegetables. Stir to bloom the spices.
- Move the vegetables to the side of the pot and add the sausage slices to the cleared area. Saute until the edges begin to brown, then stir into the vegetables.
- Return the chicken to the pot, along with any juices in the bowl.
- Add 4 cups of water to the pot, and bring to a light boil. Reduce heat to medium-low, add the bay leaf and thyme, then cover. Simmer for 1 to 1 1/2 hours.
- Transfer the chicken to a clean bowl, and let cool until it can be handled. Find and remove the bay leaf and thyme stem (if using fresh thyme). Stir in the rice, tomatoes, and shrimp. Slice the chicken into bite sized pieces, and add to the pot.
- When shrimp is cooked - pink and opaque - give the soup a good stir and taste. Add salt and/or more Creole seasoning, as desired.
JAMBALAYA SOUP
This soup has all the bold flavors of jambalaya in a warming broth. The rice cooks in the soup and makes it hearty enough for a complete meal.
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a large pot or Dutch oven over medium-high heat; add the olive oil. Add the sausages and cook, stirring occasionally, until lightly browned, about 3 minutes. Transfer to a plate using a slotted spoon.
- Add the scallion whites, celery and bell pepper to the pot. Cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and Cajun seasoning; cook 1 minute.
- Add 1 1/2 cups water, the chicken broth, rice, tomatoes and bay leaf. Bring to a simmer and cook until the rice is tender, about 15 minutes. Return the sausages to the pot and season with salt. Discard the bay leaf. Top the soup with the scallion greens and serve with cornbread.
EASY JAMBALAYA SOUP
Hearty and rich Jambalaya Soup filled with spicy sausage, shrimp, chicken, the holy trinity (celery, onions and carrots), tomatoes, rice and bold creole seasonings.
Provided by Darcey Olson
Categories Dinner Lunch Main Course
Time 40m
Number Of Ingredients 17
Steps:
- Heat the olive oil in a large stockpot or dutch oven over medium-high heat. Add the sausage and chicken and sauté until lightly browned (approx. 3-4 minutes), stirring occasionally.
- Add the onion, bell pepper, celery and green onions and sauté until the onions are translucent (approx. 4-5 minutes).
- Add the garlic, creole/cajun seasoning, oregano and thyme and sauté for 30-60 seconds until fragrant. OPTIONAL: For a less "greasy" final broth, add 2 Tbsp of flour with the garlic and spices.
- Add the chicken broth, rice, tomatoes and bay leaf, stirring to combine. Bring the soup to a simmer and then reduce the heat to medium-low. Cook until the rice is tender, approx. 15 minutes. Continue to stir, occasionally, so the rice doesn't burn.
- Add the shrimp and cook for 5 minutes until the shrimp is cooked through out (the shrimp will be pink and shaped like the letter "C" when cooked).
- Taste and add extra salt or creole seasoning, to your preferred level. Fish out the dried bay leaves.
- Transfer to individual bowls and enjoy immediately.
Nutrition Facts : Calories 703 kcal, Carbohydrate 36 g, Protein 55 g, Fat 37 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 339 mg, Sodium 1592 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
CROCK POT JAMBALAYA
While I haven't yet tried this crock pot dish, it sounds wonderful. If you try it before me, pls let me know how it is!
Provided by Lennie
Categories Pork
Time 9h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Mix all ingredients except shrimp in slow cooker.
- Cover and cook on Low setting for 7 to 8 hours (or High setting for 3 to 4 hours), or until vegetables are tender.
- Stir in shrimp; cover and cook on Low setting about 1 hour or until shrimp are pink and firm.
- Serve with rice.
FAT TUESDAY JAMBALAYA SOUP
Number Of Ingredients 15
Steps:
- Heat 1 tablespoon olive oil in a roomy, 5 or 6 qt. Dutch oven or stock pot over medium heat until shimmering. Add the peppers, onions, and celery, and saute until softened, about 8 minutes. Add the garlic and stir until fragrant (just 30 seconds or so).
- Scootch the vegetables to one side and pour in the remaining 1 tablespoon of oil. Heat briefly, then sprinkle the Creole seasoning and smoked paprika over the oil. Stir in to create a fragrant paste, then mix in with the vegetables.
- Move the vegetables to the side of the pot again, and add the sausage slices. Saute until the edges begin to brown, then move to the side with the vegetables.
- Lay the chicken parts in the cleared space, skin sides down, and let sizzle for 2 to 3 minutes. Flip once and cook for 2 more minutes.
- Add 5 cups of water to the pot, and bring to a boil. Reduce heat to medium-low, add the bay leaf and thyme, then cover. Simmer for 1 to 1 1/2 hours.
- Remove the chicken to a bowl, and cool until it can be handled. Find and remove the bay leaf and thyme stem (if using fresh thyme). Stir in the rice, tomatoes, and shrimp. Slice the chicken into bite sized pieces, and add to the pot.
- When shrimp is cooked - pink and opaque - give the soup a good stir and taste. Add salt and/or more Creole seasoning, as desired.
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- Add olive oil to a large pot. Adjust burner to medium high heat and add sliced sausages. Cook till browned, then remove from pan and reserve.
- Add the onion, celery and red pepper and cook till soft. Add garlic and cook until fragrant, about a minute. Add Creole seasoning, thyme and bay leaf and stir,
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