Its So Easy Its Cheating Jambalaya Food

JAMBALAYA RECIPE (EASY)

Steps:

• Preheat oven to 180C/350F (all types).
• Heat oil in a very large skillet or dutch oven over medium high heat. (Note 4)
• Add bacon, cook for 30 seconds (to start fat melting), then add sausages. Cook until sausages are golden - about 3 minutes - then remove into bowl.
• Add chicken into the pan and cook until golden (doesn't need to cook inside), then add to bowl with bacon.
• Sear prawns in the pan for 1.5 minutes on each side, then transfer to a separate bowl (reserve until later).
• Add butter, then garlic, onion, celery and capsicum. Cook for 5 minutes or until soft.
• Add rice, stir to coat grains in oil.
• Add chicken broth, tomato paste, canned tomato, thyme and Spices.
• Stir well, then add chicken, sausages and bacon (including all liquid).
• When you see bubbles across most of the surface, stir well once more. Ensure all rice is submerged, cover with lid, then transfer to oven. (See video)
• Bake 30 minutes, then remove - rice should be practically cooked (Note 5).
• Add prawns/shrimp and green onions, QUICKLY (but gently!) stir through, cover with lid, and return to oven for just 3 minutes (just to heat prawns).
• Remove from oven (see video for finished consistency), stir gently then serve, garnished with more green onions if desired.

FORGOTTEN JAMBALAYA

Steps:

• In a 5-qt. slow cooker, combine the tomatoes, broth and tomato paste. Stir in the celery, green peppers, onion, garlic, seasonings and pepper sauce. Stir in chicken and sausage. , Cover and cook on low for 4-6 hours or until chicken is no longer pink. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turn pink. Serve with rice. Freeze option: Place individual portions of cooled stew in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

IT'S SO EASY IT'S CHEATING JAMBALAYA

Steps:

• Debone the chicken into bite size pieces.
• Slice the sausage into bite size pieces.
• I usually use 2/3 the chicken pieces and ½ lb. sausage depending on how much meat you like in your jambalaya.
• Brown the sausage.
• Combine the sausage, chicken pieces, Jambalaya Mix and stock in a 2 quart saucepan.
• Cover and bring to a boil.
• Stir, reduce heat and simmer, without stirring, 30 minutes.
• When water is absorbed and rice is tender, turn jambalaya lightly with spoon.
• Add salt, pepper, and hot sauce to taste.
• TIP: For those lucky enough to live in the south to purchase this mix from Walmart or other Grocers.

JAMBALAYA

Steps:

• Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
• In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
• Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.