How To Make Jamie Oliver Oven Baked Jambalaya Food

OVEN BAKED JAMBALAYA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in large stock pot. Saute onion, green pepper, celery and garlic until tender, being careful not to burn the garlic. Add tomato paste and cook to brown slightly, stirring constantly. Stir in bay leaves, Creole seasoning blend and Worcestershire sauce. Pour into a large roasting pan. Squeeze tomatoes to break up into pieces, and add to mixture in pan. Stir in juice from tomatoes, chicken stock, ham, sausage, chicken, shrimp and rice. Mix well. Cover tightly with aluminum foil.
• Bake in preheated oven for 1 1/2 hours, stirring once halfway through baking time. Remove bay leaves before serving.

OVEN-BAKED FAT CHIPS WITH ROSEMARY SALT

Steps:

• Place a baking tray in the oven and preheat it to 230 degrees C (450 degrees F).
• Parboil the potato chips, skin on, for about 10 minutes in boiling salted water.
• Heat some olive oil in a frying pan, smash the garlic bulb and chuck in the cloves, then add the potato chips. Toss in the oil and season with pepper. Bake on the preheated tray for 15 to 20 minutes until crispy and golden.
• Remove the leaves from the rosemary and put in the mortar with the lemon zest and salt. Bash up to make a green paste, adding more salt if it is too wet. Push through a sieve, and sprinkle on the chips to serve.

CHICKEN, SAUSAGE & PRAWN JAMBALAYA

Steps:

• Jambalaya is a French word that means 'jumbled' or 'mixed up', and I have no doubt that the philosophy and heart of this recipe come from a similar place to paella, kedgeree and risotto.
• Originally, any Louisiana 'critter' unlucky enough to get caught would have gone into this: rabbit, duck, squirrel, frog, alligator. . . you name it! And similarly, you can adapt it to whatever your local butcher or fishmonger happens to have. Go cheaper by using things like frozen prawns and chicken livers, or more expensive by including lobster or crab. I used an incredible local smoked sausage called andouille, but fresh chorizo or any other smoked sausage would work just as well.
• This dish makes me happy every time I eat it. And if more people than expected turn up for dinner just add a bit of extra rice.
• Season the chicken with sea salt, black pepper and a pinch of cayenne. Pour a couple of lugs of oil into a large casserole type pan and brown the chicken pieces and sliced sausage over a medium heat. After 5 minutes, once nicely browned on all sides, add your onion, peppers and celery as well as your bay, thyme and a pinch of salt and pepper. Stir, then fry on a medium heat for 10 to 12 minutes stirring every now and again. It's important to control the heat of the pan: you don't want it to be so slow nothing's happening, or so fast that things are catching and burning. You want a steady, solid heat.
• Once the veg have softened, add your garlic and chillies, stir around for a minute, then stir in the tinned tomatoes and chicken stock.
• Bring everything to the boil, then turn the heat down, pop the lid on the pan and simmer for 25 to 30 minutes. When you can pull the meat off the bone and shred it easily the chicken's ready. Feel free to remove the chicken bones at this point if you like, then add your rice. Give it all a good stir, then put the lid on. Give it a stir every few minutes, scraping the goodness off the bottom of the pan as you go. Let it cook for about 15 to 20 minutes until the rice is perfectly cooked. Stir in the prawns and if it needs it, add enough water to make it a kind of porridgey consistency (look at the picture). Pop the lid back on and cook for another 3 to 4 minutes while you chop your parsley. Stir the parsley through and serve on a lovely big platter. I absolutely love this with a lemony green salad.

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.

OVEN BAKED JAMBALAYA

Steps:

• Preheat oven to 350ºF (175ºC).
• Melt butter in large stock pot. Sauté onion, green pepper, celery and garlic until tender, being careful not to burn the garlic. Add tomato paste and cook to brown slightly, stirring constantly. Stir in bay leaves, Creole seasoning blend and Worcestershire sauce. Pour into a large roasting pan. Squeeze tomatoes to break up into pieces, and add a mixture in pan. Stir in juice from tomatoes, chicken stock, ham, sausage, chicken, shrimp and rice. Mix well. Cover tightly with aluminum foil.
• Bake in preheated oven for 1 1/2 hours, stirring hours, stirring once halfway through baking time. Remove bay leaves before serving.