French Onion Jambalaya Food

FRENCH ONION JAMBALAYA

Steps:

• Heat oil in skillet; add the chicken, sausage, and garlic (and mushrooms, if using) and brown over medium heat.
• Remove drippings from pan.
• Turn heat to high, add the soup, salsa, and cayenne and bring to a boil.
• Stir in the rice, cover, lower heat and simmer for about 20 minutes or until rice is to desired texture.
• Stir in the shrimp and peas, re-cover, season to taste with salt and pepper, and cook for 5 minutes.

FRENCH ONION SOUP

Steps:

• Trim the ends off each onion then halve lengthwise. Remove peel and finely slice into half-moon shapes. Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning.
• Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consomme, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes.
• Place oven rack in top 1/3 of oven and heat broiler.
• Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute.
• Season soup mixture with salt, pepper and cognac. Remove bouquet garni and ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.

ONE DISH JAMBALAYA

Steps:

• Heat oil in a large skillet. Add chicken, sausage and garlic and saute until browned. Drain fat.
• Stir in soup and sauce and heat to a boil. Finally, stir in rice, shrimp and peas. Cover skillet and simmer for 5 minutes or until heated through.

FRENCH ONION CHICKEN AND RICE RECIPE

Steps:

• Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray. Add the rice, milk, cream of chicken soup, and soup mix to a bowl and stir well to combine. Pour rice mixture into the baking dish and place chicken tenderloins over the top. Cover tightly with foil and bake for 60 minutes, stirring once halfway through cooking. Remove the foil and top with the grated cheese. Cover and return to oven for 15 minutes or until rice is tender. Sprinkle with parsley just before serving.

RICE COOKER JAMBALAYA RECIPE

Steps:

• put everything in rice cooker; mix well and cook. For a 22 cup rice cooker, multiply ingredients by four.

EASY CROWD-PLEASING JAMBALAYA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a large skillet over medium heat; cook and stir bell pepper and onion until vegetables are tender, about 5 minutes. Remove from heat and stir in chicken, shrimp, cream of shrimp soup, French onion soup, diced tomatoes, andouille sausage, chicken broth, and rice. Transfer mixture to a baking dish.
• Bake in preheated oven until rice is tender, about 1 1/2 hours.

OVEN BAKED JAMBALAYA

Steps:

• I use 2- 3 Tablespoons of Bayou Blast to spice this up (recipe#31001).
• If you don't have any on hand you may use another cajun spice such as Tony Chachere's or use a teaspoon or so of red pepper and black pepper.
• Just season according to your family's taste.
• Cut chicken and sausage into bite-sized pieces.
• Mix together all ingredients in roaster.
• Cover.
• Bake at 350 degrees in oven for 1 hour& 15 minutes to 1 hour& 30 minutes.
• Stir once after 45 minutes.
• You must use a converted rice LIKE Uncle Ben's (you can use other brands as long as they are CONVERTED RICE).
• Do not substitute or you will get sticky, mushy results.

EASY JAMBALAYA

Steps:

• 1. In a large dutch oven, saute onion and green pepper in oil over medium heat until limp.
• 2. slice or dice sausage and add to onion and green pepper. Cook for 1 minute. Add the creole seasoning, soups, chicken, and uncooked rice. Cover and simmer until rice is cooked and liquid is evaporated, about 20 minutes.
• 3. If desired add shrimp and heat through until pink in color. May garnish with cilantro

CAPTAIN RUSSELL'S JAMBALAYA

Steps:

• Preheat oven to 375°. In a large saucepan, combine first eight ingredients. Bring to a boil. Remove from heat; stir in shrimp, sausage and rice. Transfer to a greased 13x9-in. baking dish., Cover and bake 30 minutes. Remove foil and stir; cover and bake 10-15 minutes longer or until rice is tender.