Jons Easy Jambalaya Food

EASY JAMBALAYA RECIPE BY TASTY

Steps:

• Heat olive oil in a large pot over medium high heat. Add diced chicken breasts and Andouille sausage. Add salt and pepper to taste, and cook thoroughly.
• Add crushed garlic and a diced jalapeño pepper.
• NOTE: Leave the jalapeño seeds in for extra spice
• Stir in diced onion, peppers, celery until they're soft.
• Add chicken stock, tomatoes, rice, cajun seasoning, bay leaf, dried thyme, cayenne pepper and stir.
• Cover and simmer stew for 30 minutes.
• NOTE: Stir occasionally to make sure the rice doesn't burn at the bottom of the pan.
• Once the rice is cooked, add in shrimp, season with salt and pepper, then continue simmering until the shrimp are cooked through.
• Enjoy!

K-JON'S JAMBALAYA

Steps:

• 1.) Brown the sausage till crisp, remove and set aside.
• 2.) Brown the chicken in sausage oil, remove and set aside.
• 3.) Saute your Holy Trinity (peppers, celery and onion) 5minutes.
• 4.) Add dry spices and cook 5 minutes more.
• 5.) Add meat, tomatoes, rice and stock and bring to a simmer.
• 6.) Now you can cover and cook on stove top for 1 hour or transfer to a 10 X15 glass pan cover with foil and cook 1 hour.
• 7.) If you want to add shrimp do it at minute 45 and cook for 15 more minutes.
• 8.) Now add Fresh Parsley and scallions and fold into rice mixture and serve with ice cold beer!

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.

CINDY'S JAMBALAYA

Steps:

• Heat the olive oil in a Dutch oven or large pot over medium heat. Stir in the sausage, and cook for 2 minutes. Add the onion, bell pepper, and celery; season with salt and Cajun seasoning. Cook and stir until the vegetables are soft, 6 to 8 minutes. Stir in the rice until evenly coated in the vegetable mixture, then pour in the tomatoes with juice, garlic, chicken broth, bay leaves, and thyme leaves. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
• After 20 minutes, stir in the shrimp, and cook 10 minutes uncovered until the shrimp turn pink and are no longer translucent in the center. Remove the pot from the heat, and let stand 5 minutes. Discard the bay leaves before serving.

JON'S EASY JAMBALAYA

Steps:

• Put shrimp into warm water to thaw put 2 cans chicken broth [***] , white wine[or extra can of chicken broth], tomatoes, and salsa into crock pot, high heat Cut Andouille sausage in half lengthwise, then slice in 1/4 inch pieces Chop onion and celery In skillet, medium high heat, add olive oil Brown Andouille sausage, then dump into crock pot, saving oil Saute Onions and celery, then dump into crock pot Turn crock pot to low, will take about 2 hours to be simmering throughout. In the meantime, peel shrimp, divide in half, and dump into crock pot about 1/2 hour before serving You can add rice directly to crock pot - makes thicker jambalaya, may need to add additional chicken broth. As alternative, when shrimp have turned white, [about 1/2=>1 hour], take 2 cups of broth from crock pot, put in pot on stove, add can of chicken broth if needed, and add rice. Heat at medium until simmering, then turn down, cover, and simmer for about 3/4 hour. [***] for additional flavor, put shrimp shells in 1 cup water/chicken broth and simmer on stove till pink. Discard shells and add broth to crock pot.