Jeffs Jambalaya Food

JAMBALAYA SANDWICH

Steps:

• Preheat oven to 200 degrees F.
• In a large cast iron pot or heavy-bottomed braising pan over medium-high heat, cook the bacon until crisp and fat is rendered. Remove bacon and drain on paper towel. Set aside.
• Add pork to the pan with the bacon fat and cook on medium to high heat until pork is browned on all sides, about 5 to 6 minutes. Add the sausage, onions, and bell pepper. Cook until onions are translucent. Next add the chicken, celery, and garlic, parsley, and 3/4 cup chopped green onions. Cook until chicken is cooked through, about 5 to 7 more minutes. Add the cayenne and season with salt and pepper, to taste. Stir in the water, cover and let sit for 1 hour.
• Cut bread lengthwise and place in oven to toast lightly.
• Spoon some of the pork mixture on the bread bottoms, top each with slices of cheese, the reserved bacon and the remaining green onions and finish with the bread tops. Serve immediately.

CHEF JOHN'S SAUSAGE & SHRIMP JAMBALAYA

Steps:

• Place butter and sausage in a large stockpot over medium heat; cook and stir for 5-6 minutes until sausage begins to brown.
• Stir in paprika, cumin and cayenne; cook for 1 minute.
• Stir tomatoes, celery, green pepper, green onions, salt, and bay leaf into sausage mixture.
• Add brown rice and stir to combine. Stir in chicken stock and turn heat to low. Cover and cook for until rice is just tender, about 45 minutes.
• Stir in shrimp, replace lid and cook for 5 minutes. Season with salt and black pepper.

JEN'S JAMBALAYA

Steps:

• Melt margarine in a large saucepan over medium heat. Stir in onion, celery, and green pepper; cook until softened, about 5 minutes. Pour in diced tomatoes, chicken broth, and rice; season with basil, garlic, pepper, hot sauce, and bay leaf. Bring to a boil over medium-high heat, then turn heat to medium-low, cover, and simmer until the rice is done, about 20 minutes.
• Once the rice has cooked, stir in chicken, sausage, and shrimp. Simmer for a few minutes until heated through. Remove bay leaf before serving.

JIFFY JAMBALAYA

Steps:

• In a large skillet, saute onion and green pepper in oil until tender Stir in the sausage, tomatoes, water, sugar and seasonings. Bring to a boil; add the rice. Cover and cook for 5 minutes or until the rice is tender.

JEFF'S JAMBALAYA

Steps:

• Slice kielbasa into bite sized pieces and brown in oven (to reduce fat).
• Saute onions, pepper, celery, and garlic in part of the olive oil (in heavy pot) about 7 minutes, when done, set aside in prep bowl.
• Add rest of olive oil to pot and saute chicken until golden and done, then add kielbasa.
• Return onions, pepper, celery and garlic to pot.
• Add spices, tomatoes, paste, and hot sauce, and cook on medium for about 10 minutes.
• Add rice, and 4 cups water, reduce heat and simmer 20 minutes, longer, if you wish.
• Add shrimp, and cook another 5 minutes or until shrimp just turn pink.
• Serve with hot crusty French bread.

JUMBALAYA

Steps:

• Use any combination of the meats, but the shrimp is a must. I like using parboiled brats for the sausage, but kielbasa is OK. There is no need to parboil fully cooked meats, and do NOT pre-cook the shrimp.
• Saute the raw veggies (the holy trinity of Cajun cuisine) in the oil until the onion is translucent. Add tomatoes (do not drain), Worcestershire and Tabasco sauces, Simmer 30 minutes.
• Add meat (not shrimp, yet) and broth. Cover and simmer 1 to 1 1/2 hours.
• Add shrimp, then stir in rice. Cover and simmer until all liquid is absorbed. If rice is not quite done, add water, 1 cup at a time, and continue to simmer until rice is done to your taste. (think risotto).