Jambalaya Stuffing Food

JAMBALAYA

Steps:

• Add oil to a large nonstick saucepan. Over medium heat, sauté onion, garlic, bell pepper and celery until onion is translucent. Add parsley, ham, chicken, bay leaf, and cayenne pepper. Cook, stirring often, 5 to 6 minutes. Add tomatoes (with juice), tomato sauce, and 1 3/4 cups cold water. Gently simmer, uncovered, stirring occasionally, about 5 minutes. Pour rice into the pan and stir well. Bring mixture to a boil. Lower heat and simmer, covered, 45 minutes or until rice is cooked and absorbs most of the liquid. Stir in shrimp and cook 5 minutes more. Remove bay leaf. Season to taste with cayenne pepper and salt.

EASY JAMBALAYA

Steps:

• Prepare jambalaya mix according to package directions, adding sausage and shrimp during the last 5 minutes of cooking. Remove from the heat. Stir in cheese, pico de gallo and green onions; heat through.

SLOW-COOKER JAMBALAYA-STUFFED PEPPERS

Steps:

• Cut tops off peppers; reserve tops for another use, or discard along with the pepper membranes and seeds.
• Combine sausage, beans, salsa, rice and seasoning; spoon into pepper shells. Stand in slow cooker; cover with lid.
• Cook on LOW 6 to 8 hours (or on HIGH 2-1/2 to 3-1/2 hours).
• Sprinkle with parsley. Cut in half to serve.

JAMBALAYA STUFFING

Steps:

• Heat oil in heavy 5-quart saucepan over medium heat.
• Add andouille and stir until crisp and brown, about 10 minutes; transfer to paper towels using slotted spoon, to drain.
• Add bell peppers,onion,celery, garlic,thyme,bay leaves, pepper,white pepper, file' and cayenne to saucepan.
• Cover and cook over low heat until vegetables are tender, stirring occasionally, about 15 minutes.
• Mix in stock,tomatoes and salt; increase heat and bring to a boil.
• Stir in rice; reduce heat to low, cover and cook until rice has absorbed all liquid, about 22 minutes.
• Transfer rice mixture to a large bowl, add the andouille sausage and green onions and cool.
• Can be prepared 1 day ahead. Cover and chill. Bring to room temperature before continuing.
• Preheat oven to 375 degrees.
• Stir crab into stuffing.
• Reserve 7 cups stuffing for turkey (if desired).
• Spoon remaining stuffing into a 2-quart baking dish and cover tightly.
• Can be prepared 4 1/2 hour ahead and refrigerated.
• Bake until hot, about 40 minutes, and serve.

CAJUN JAMBALAYA STUFFING

Steps:

• Cook sausage in 12-inch nonstick skillet over medium heat 3 to 5 minutes, stirring occasionally, until lightly browned. Remove sausage from skillet; set aside.
• Add oil to same skillet; heat over medium-high heat. Cook onion, bell pepper, parsley and garlic in oil 3 to 5 minutes, stirring occasionally, until onion is tender. Stir in rice. Cook about 3 minutes, stirring occasionally, until rice is golden brown.
• Stir in sausage, broth, water and Cajun seasoning. Heat to boiling; reduce heat to low. Cover and simmer 18 to 20 minutes or until rice is tender and liquid is absorbed. Use to stuff one 10- to 12-pound turkey.

JAMAICAN STUFFING

Steps:

• Melt 75g of the butter in a frying pan over a low heat. Add the onions and fry for 6 mins until softened. Add the garlic and cook for 2-3 mins, then add the tomatoes, pepper, thyme and chilli (in one piece), and cook for a further 6-8 mins until softened. Season to taste. Stir through the remaining 25g butter and allow to melt.
• Stir in the breadcrumbs, making sure all the ingredients are fully combined, then mix in the ketchup. Leave to cool. Will keep chilled for up to 24 hrs. Remove the chilli, then use the stuffing to fill the cavity of a turkey or chicken, and roast following pack instructions.
• Alternatively, tip the stuffing into a roasting tray. Heat the oven to 200C/180C fan/gas 6 and cook for 20-25 mins to serve with turkey, chicken, or a vegetarian main.

JAMBALAYA STUFFED PEPPERS

Steps:

• Cut the tops of peppers and hollow them out.
• Dice the tops.
• Dice the sausage.
• Butterfly the chicken and cut into cubes.
• Salt and pepper the chicken. (1ts salt, 1ts black pepper).
• Preheat oven to 375 degrees.
• Heat oil over medium heat.
• Saute onions, celery, and peppers for 10 minutes.
• Add in stock, tomatoes, sausage, and salt. Bring to a boil.
• Stir in rice and chicken.
• Ladle rice mixture into peppers.
• Cover with foil and bake for 45-50 minutes.
• TIP thinly slice the bottom of peppers to help them stand up.

JAMBALAYA-STUFFED TOMATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish.
• Remove the tops from tomatoes; scoop out the insides. Chop the tomato meat and set aside for later use. Liberally season the insides of tomatoes with salt and black pepper.
• Melt butter in a frying pan over medium-high heat. Cook and stir onion and green onion until lightly browned, 1 to 2 minutes. Add green pepper, ham, rice, and thyme; cook until warmed, 3 to 5 minutes. Remove from heat.
• Fill each tomato with the rice mixture, 2 to 3 shrimp, and reserved tomato meat. Pour about 1 tablespoon chicken broth into each tomato. Place tomatoes in the prepared baking dish. Spoon any leftover rice mixture and tomato meat around the stuffed tomatoes in the baking dish.
• Bake in the preheated oven until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 20 minutes. Sprinkle tomatoes with Parmesan cheese and bake until cheese is melted, 3 to 5 more minutes.