Kosher Jambalaya Food

CAJUN JAMBALAYA

Steps:

• Heat 2 tablespoons oil in a large enameled cast-iron skillet over medium-high. Season chicken with salt and pepper. Add chicken to skillet. Cook, turning occasionally to brown chicken all over, about 8 minutes. Remove chicken to a plate, leaving oil in skillet.
• Add sausage, cook turning once to brown, about 1 minute per side. Remove to plate with chicken, leaving oil in skillet. Reduce heat to medium. Add remaining tablespoon oil, onion, celery, bell pepper, garlic, and 1 teaspoon salt. Cook, scraping brown bits from bottom of pan and stirring occasionally, until very soft and golden, about 8 minutes.
• Add rice and cook, stirring constantly, 1 minute. Add bay leaf, paprika, cayenne, oregano, and thyme and continue to cook, stirring constantly, 1 minute. Return meat and any accumulated juices to skillet. Stir in broth, increase heat, and bring to a boil. Reduce to a simmer, cover, and cook until rice is tender, 20 minutes. Serve.

CAJUN JAMBALAYA

Steps:

• For the Creole seasoning: Combine the salt, black pepper, cayenne, garlic powder, onion powder, paprika, white pepper and cumin in a medium bowl.
• For the jambalaya: Heat 2 tablespoons oil in a 5-quart heavy-bottomed pot or large Dutch oven over medium heat. Rub the chicken with the remaining 2 tablespoons oil and 2 tablespoons of the Creole seasoning in a medium bowl until evenly coated. Add the chicken to the pot and cook until golden brown, about 5 minutes. Transfer the chicken to a large bowl. Add the sausage to the pot and cook until browned, 4 to 5 minutes. Transfer to the large bowl with the chicken. The bottom of the pot should be covered with browned bits.
• Add the celery, onions and peppers and cook, stirring and scraping the bottom of the pot occasionally, until the onions are translucent, about 3 minutes. Stir in the garlic, bay leaf, cayenne, thyme and 2 teaspoons Creole seasoning. Add the rice and stir once or twice to coat. Stir in the tomato paste, Worcestershire sauce, cooked chicken and sausage and remaining Creole seasoning. Stir in the chicken stock. Bring to a boil, cover and reduce the heat to a simmer. Cook until the liquid is reduced, and you see little holes on the top, about 30 minutes.
• Use a fork to stir in half of the green onions and fluff the rice. Cover and cook for 10 minutes. Taste and adjust the seasoning. Garnish with the remaining green onions and serve immediately.

KOSHER JAMBALAYA RECIPE - (4.1/5)

Steps:

• Heat olive oil in a large Dutch oven over medium-high heat. Add chopped onion, chopped bell pepper, minced garlic, and sausage; sauté 4 minutes or until vegetables are tender. Add rice, paprika, black pepper, oregano, onion powder, thyme, garlic salt, and bay leaf; cook 2 minutes. Add broth, water, tomato paste, hot pepper sauce, and diced tomatoes; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add fish; mix fish in well with the rice; cook 12 minutes on low heat. Let stand 5 minutes. Discard bay leaf. Stir in parsley. Serve immediately.

KOSHER JAMBALAYA

Steps:

• In a big, heavy pot (think cast-iron), brown diced chicken in oil, salt, pepper, and red pepper flakes. Remove and reserve. Add sausage to pan; brown shortly, remove from pan and reserve with chicken. In same pan, saute onions and garlic. When onions are translucent, add tomato paste and cook until paste gets a darker, burgundy color. Stir in chopped tomatoes and half of chicken stock. Return chicken and sausage to pan. Cook until thick and bubbly. Add all remaining seasonings and rest of stock. Stir in uncooked rice. Now, don't stir anymore. Let it cook several minutes and then "turn": bring the sunken rice back up to the top to redistribute the ingredients. Since we're using a heavy pot, it shouldn't burn. "Turn" two or three more times, and cook with rice a total of 20-30 minutes until liquid is absorbed and rice is palatable. Serve with salad and french bread. Add some Tabasco for a little kick.