Jambalaya Rice Salad 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.

EVERYTHING JAMBALAYA

Steps:

• Cook rice to package directions.
• Place a large, deep skillet over medium high heat. Add oil and butter to the pan. Cube chicken and place in hot oil and butter. Brown chicken 3 minutes, add sausage, and cook 2 minutes more. Add onion, celery, pepper, bay, and cayenne.
• Saute vegetables 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more. Stir in tomatoes and broth and season with cumin, chili, poultry seasoning, and Worcestershire. Bring liquids to a boil and add shrimp.
• Simmer shrimp 5 minutes until pink and firm. Remove the pot from the heat and place on a trivet. Ladle jambalaya into shallow bowls. Using an ice cream scoop, place a scoop of rice on to the center of the bowlfuls of jambalaya. Sprinkle dishes with salt, pepper, chopped scallions, and thyme leaves.

JAMBALAYA RICE SALAD

Steps:

• Prepare rice according to package directions; cool. In a large skillet, heat oil over medium heat. Add ham and onion; cook and stir until onion is tender, about 5 minutes. Add next 6 ingredients; cook and stir 2 minutes. Remove from heat; stir in vinegar., Combine rice, ham mixture, shrimp, celery and peppers. Refrigerate, covered, at least 2 hours. Add tomatoes; toss to combine. Sprinkle with green onions.

JAMBALAYA

Steps:

• Melt shortening in a large/huge saucepan over medium heat.
• Cook chicken pieces until brown on all sides and cooked about half way through, around 20 minutes or so.
• Remove and add onion, green pepper, celery and garlic.
• Cook slowly stirring now and again until onions are tender.
• Add sausage and cook 10 min more.
• Return chicken and add all remaining ingredients EXCEPT rice and stir together well.
• Cover and simmer for 30 min stirring now and again.
• Remove cover and continue to cook until broth cooks down a bit-you don't want it too thick as the rice will soak up the juice.
• Serve up the rice in bowls and ladle the Jambalaya on top, and offer more cayenne or Tabasco at the table.
• ***I know that cooking the rice on the side and not in the dish will cause some to have a heart attack, but I've found the flavor much better this way, IMHO.
• Diana.

JAMBALAYA

Steps:

• Combine the sausage, peppers, celery, scallions, tomatoes, rice, chicken broth, Cajun seasoning, bay leaves, thyme and cayenne in a 6-quart slow cooker.
• Cover and cook on low, 4 hours, adding the shrimp during the last 20 minutes of cooking. Discard the bay leaves. Serve topped with parsley.

VEGAN JAMBALAYA

Steps:

• Heat the oil in a large pan set over a high heat and fry the onion, celery and pepper, stirring occasionally, for 5 mins until starting to soften and colour.
• Stir in the spices and rice, then tip in the tomatoes and a can of water. Stir in the garlic, beans and bouillon. Bring to a simmer, then cover and cook for 25 mins until the rice is tender and has absorbed most of the liquid. Keep an eye on the pan towards the end of the cooking time to make sure it doesn't boil dry - if it starts to catch, add a little more water. Stir in the parsley and serve hot.

CHICKEN & CHORIZO JAMBALAYA

Steps:

• Heat 1 tbsp olive oil in a large frying pan with a lid and brown 2 chopped chicken breasts for 5-8 mins until golden.
• Remove and set aside. Tip in the 1 diced onion and cook for 3-4 mins until soft.
• Add 1 thinly sliced red pepper, 2 crushed garlic cloves, 75g sliced chorizo and 1 tbsp Cajun seasoning, and cook for 5 mins more.
• Stir the chicken back in with 250g long grain rice, add the 400g can of tomatoes and 350ml chicken stock. Cover and simmer for 20-25 mins until the rice is tender.

RICE COOKER JAMBALAYA

Steps:

• If using sausage, cut into small pieces.
• In a medium frying pan, over medium heat, sauté garlic, onion, bell pepper, and mushrooms if using, in butter or margarine for 5-10 minutes or until the onions are translucent. Add sausage and cook another 1-2 minutes.
• Add rice, sausage or shrimp, vegetables, chicken broth, diced tomatoes, and cayenne pepper to pot.
• Stir briefly to evenly distribute all ingredients.
• Set rice cooker to cook. Let sit 10 minutes after rice is cooked.
• Stir and enjoy!