Jambalaya With A Twist Food

JAMBALAYA WITH A TWIST

Steps:

• Heat olive oil and add the shucked oysters. Cook over low heat until the edges begin to curl.
• Remove the oysters from the pan and refrigerate until needed.
• In the same frying pan cook the onions, shallot, garlic and peppers for 2 - 3 minutes on low.
• Next add the shrimp and cook until the shrimp turns pink. Add a little more olive oil if necessary.
• You will also remove the shrimp from the pan and refrigerate along with the oysters until needed.
• Bring the pan up to medium heat, add the rice, stirring constantly until the rice browns.
• Next add the tomatoes, broth, bay leaf, thyme, sea salt, pepper and sugar and bring to a boil.
• Cover and simmer on low heat until all the liquid has been absorbed.
• Add the oysters and shrimps back into the rice and heat thru, stirring gently.
• Garnish with the minced parsley.

JAMBALAYA, WITH THANKS TO POL MARTIN

Steps:

• Preheat oven to 350F/180C (Only if you follow instructions for cooking in oven).
• Cook bacon in large pan over medium heat. Remove from pan and set aside.
• Add onion and garlic to hot pan. Cook 8 minutes over low heat, stirring occasionally.
• Stir in tomatoes, fennel and thyme. Cook 5 minutes.
• Add rice, chicken stock, ham and cooked bacon. Mix well and bring to boil. Cover and cook for 15 minutes in oven.
• (I did not cook this in the oven, I covered the pan, turned down the heat to medium for a gentle simmer, and allowed it to continue simmering on top of the stove).
• Add shrimp and peppers to pan. Mix and add hot pepper sauce. Cover and return to oven (or continue on top of stove), continue cooking for 8 - 10 minutes.

JAMBALAYA IN A JIFFY

Steps:

• Heat olive oil in a large, deep skillet over medium heat; cook and stir onion and green bell pepper in the hot oil until tender, 5 to 8 minutes. Stir garlic into vegetables and cook until fragrant and softened, about 2 minutes.
• Stir kielbasa sausage, tomatoes with juice, water, paprika, oregano, thyme, and hot sauce into onion mixture, bring to a boil, and stir in orzo. Reduce heat to low, cover, and simmer until orzo are tender, about 10 minutes.

JAMBALAYA

Steps:

• Use oil to cook meats starting with chicken (cook fully), then sausage, last shrimp.
• Cook until shrimp is almost pink and season with chili pepper, black pepper and chopped veggies.
• Follow directions on back of Zatarain's box, mix in stewed tomatoes.
• Cook until rice is tender.

TUNA WITH A TWIST

Steps:

• In a medium bowl, stir together the tuna, mayonnaise, Parmesan cheese, and onion flakes. Season with curry powder, parsley, dill and garlic powder. Mix well and serve with crackers or on a sandwich.