Ham And Smoked Sausage Jambalaya Food

CHICKEN, HAM, AND SAUSAGE JAMBALAYA

Steps:

• Add oil into an 8 quart pot that has been placed over moderate heat. Add the chicken and cook until brown on each side. Remove and set aside.
• Add the Sausage & Ham to the pot and lightly brown. Remove and set aside.
• Season the Chicken with salt and pepper, add to the pot, and brown on both sides. Remove and set aside.
• Add the Brown Sugar and stir until melted.
• Add Onions, Celery & Bell Peppers. Cook, stirring, until tender.
• Add the Garlic and Smoked Paprika, Tomatoes, Chicken Stock, Bay leaves, Red Hot, Black & Hot Pepper, Chicken, Sausages and Ham.
• Bring to a boil, reduce heat, cover and simmer for 1 hour
• Taste to adjust seasonings. Add the rice, stirring well.
• Bring back to a boil, cover and simmer over low heat 25-30 minutes.
• Stir in the Green Onions and Parsley 5 minutes before serving.

HAM AND SMOKED SAUSAGE JAMBALAYA

Steps:

• In a large dutch oven with a tight cover (to be used later), brown the ham and sausage, then pour off some of the fat. Be patient with the browning, it takes a while but it's worth it.
• Add the onion and cook until it's soft (about 3 minutes).
• Add the green pepper, parsley, celery, garlic, tomatoes, thyme, and bay leaves. Season with salt and pepper.
• Bring to a boil and cook/stir for about 5 minutes.
• Add the rice and the water. Cover and allow to simmer on low heat for 25 minutes.
• Don't uncover the pot until the end of the cooking when you check for doneness. You'll know it's done when the rice is tender and the liquid is absorbed. Fluff and serve.

SMOKED SAUSAGE JAMBALAYA

Steps:

• Heat the oil in a large Dutch oven over medium-high heat.
• Season the chicken with salt and pepper. Add chicken to the Dutch oven and brown on each side, about 8 minutes total. Remove to a plate and reserve.
• Add sausage, onion, bell pepper, celery, garlic, and thyme and saute until translucent and sausage is browned, about 8 minutes.
• Stir in rice, tomato paste, diced tomatoes, broth, bay leaf, and reserved chicken, and bring to a boil, then reduce to a simmer, and cook on low, covered, for 20 minutes.
• Turn off heat and let rice stand, covered, 5 minutes. Remove bay leaf. Fluff rice with fork and stir in green onions and parsley.

HAM & SAUSAGE JAMBALAYA

Steps:

• In a heavy 8-qt Dutch oven, melt lard over medium heat. Add onions, bell pepper, celery and garlic, cook until vegetables are wilted and transparent, about 5 minutes.
• Add ham a sausage; cook until sausage is lightly browned, about 8 minutes.
• Add rice. Cook, stirring constantly, until rice is light golden brown, about 5 minutes.
• Add tomatoes, Cook 2 minutes.
• Stir in broth. Add seasonings. Reduce heat.
• Cover and simmer until rice is tender and no liquid remains, 45 minutes. Taste for seasonings; adjust as needed.

SMOKED SAUSAGE JAMBALAYA

Steps:

• Cook sausage in Dutch oven until browned; remove from skillet and discard drippings.
• Combine ground beef, green pepper, onion and garlic; cook until beef is browned.
• Add tomatoes, salt, pepper, and sausage.
• Cover; simmer 20 minutes.
• Add rice and water to meat-vegetable mixture.
• Cover and cook 25 minutes or until the rice is tender.

SMOKED SAUSAGE JAMBALAYA

Steps:

• Cut sausage into 1/4-inch-thick slices and chop onion, bell pepper, and celery.
• In a dry 2 to 2 1/2-quart heavy saucepan brown sausage over moderately high heat, stirring frequently, and with a slotted spoon transfer to paper towels to drain.
• Pour off any fat from pan and in pan cook vegetables in oil over moderate heat, stirring occasionally, until onion is softened.
• Stir in rice, broth, and cayenne and bring to a boil.
• Cover pan and cook rice over low heat 20 minutes.
• Remove pan from heat and let rice stand, covered, 5 minutes.
• Thinly slice scallions.
• Fluff rice with a fork and stir in sausage, scallions, and salt and pepper, to taste.
• Yield: 4 servings.

SAUSAGE & PRAWN JAMBALAYA

Steps:

• Fry the sausages in a large, deep, lidded frying pan until golden all over, then remove and set aside. Heat a little oil (unless there is enough fat from the sausages already in the pan) and gently cook the onion for 5 mins until soft.
• Add the pepper, garlic and paprika, and cook for a few mins more, then stir in the rice, mixing to coat all the grains well. Tip in the tomatoes and enough stock to just cover the rice. Simmer with the lid on for about 10-12 mins until the rice is tender. Add more stock if you need to during cooking.
• About 5 mins before the end of the cooking time, slice the sausages and return them to the pan. Cover and continue to cook until the rice is tender. Stir through the prawns, put the lid on and leave to heat through. Season and serve immediately.