OVEN BAKED JAMBALAYA
Impress your family and friends when you serve this classic and flavorful Creole dish and best of all, it's easily made in the oven. I brought a huge roaster pan full to a neighborhood fish fry and needless to say, there were no leftovers. Follow the link for the Creole Seasoning Blend, and make your very own seasoning!
Provided by JOSLYN
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Time 2h45m
Yield 16
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in large stock pot. Saute onion, green pepper, celery and garlic until tender, being careful not to burn the garlic. Add tomato paste and cook to brown slightly, stirring constantly. Stir in bay leaves, Creole seasoning blend and Worcestershire sauce. Pour into a large roasting pan. Squeeze tomatoes to break up into pieces, and add to mixture in pan. Stir in juice from tomatoes, chicken stock, ham, sausage, chicken, shrimp and rice. Mix well. Cover tightly with aluminum foil.
- Bake in preheated oven for 1 1/2 hours, stirring once halfway through baking time. Remove bay leaves before serving.
Nutrition Facts : Calories 541.1 calories, Carbohydrate 47.6 g, Cholesterol 124.7 mg, Fat 25.8 g, Fiber 2.6 g, Protein 28.5 g, SaturatedFat 10.1 g, Sodium 1857.9 mg, Sugar 5.3 g
LEFT-OVER PORK ROAST JAMBALAYA
I wanted to make something special out of my left-over pork roast and improvised on a Jambalaya recipe I had used from a Simple and Delicious magazine - the family loved the results. This is not a spicy dish as I had toddlers eating it too but it could very easily be spiced up.
Provided by Chef Learnee
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Into dutch oven.
- Add bite sized chunks of cooked pork roast.
- Add chicken broth and water.
- Add thinly sliced celery and onion.
- Add tomatoes with juice.
- Add salt.
- Add long-grained white rice.
- Add butter, thyme, garlic pepper and bay leaves.
- Add minced garlic.
- Combine all ingredients and bring to a boil.
- Turn heat down and simmer covered 45 minutes or longer.
- Keeping the dish on warm until serving only makes it taste better -- just keep it from boiling. Remove bay leaves before serving. More salt might be needed according to taste.
Nutrition Facts : Calories 328.3, Fat 8, SaturatedFat 3.6, Cholesterol 62.3, Sodium 1087.1, Carbohydrate 38.7, Fiber 2.1, Sugar 3.5, Protein 23.7
PORK AND SAUSAGE JAMBALAYA
Steps:
- In an 8-quart cast iron pot, heat oil on medium to high heat. Add pork and cook until water evaporates and pork is starting to brown. Remove excess oil leaving just a small amount in bottom of pot. Add onions to oil and cook on medium to high heat until the onions and pork have fully browned. Add water and sausage to pot and bring to a boil. Add salt, black pepper, red pepper, garlic powder and hot sauce, to taste. Boil on medium heat 10 to 15 minutes.
- Add rice and stir frequently to keep from sticking to pot. Stir for 7 to 8 minutes until rice has soaked up liquid. Put lid on pot and heat on low for 10 minutes. Lift lid and run spoon on side of pot 4 times to allow water to drain to bottom. Seal rice with back of spoon and replace lid. Cook for 15 minutes, then turn off the heat. Turn rice over with spoon to fluff and serve.
PORK AND SAUSAGE JAMBALAYA
This is a fantastic jambalaya recipe from the Chile Pepper magazine in Jan. 2003. It is different than most because it does not have tomatoes. It is so full of flavor and wonderful.
Provided by HeidiSue
Categories One Dish Meal
Time 1h30m
Yield 7 serving(s)
Number Of Ingredients 10
Steps:
- In a 6-8 quart cast iron pot add one cup of cooking oil and turn heat on medium to high.
- Add pork and cook until all water evaporates from the meat.
- Turn heat to low and add onions on top of meat.
- Stir bottom frequently to keep pork and onions from sticking.
- Cook until onions become glazed and most of the liquid has evaporated from them.
- Add 3/4 quart of water and 1/2 lb. of sausage and turn heat to low boil.
- Make mental note of water level in pot.
- Cook 10 minutes, adding seasonings to taste.
- Turn heat off and check water level to make sure it has not decreased much.
- Replace water if needed.
- Skim off excess oil, leaving a small amount.
- Turn heat back to low boil and season to taste again.
- Add extra salt and pepper because the rice will absorb much of the seasonings.
- Turn heat on medium to high and stir in the rice and make sure the rice is completely covered by the water.
- Set the timer for 20-25 minutes and don't touch.
- Stir and serve.
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SLOW-ROASTED PORK JAMBALAYA RECIPE - IAN KNAUER
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Servings 8Total Time 5 hrsCategory Pork
- Preheat the oven to 350°F. Place the pork butt in a roasting pan and season all over with 2 teaspoons salt and 1 teaspoon pepper. Place 1 cup of the water in the pan and cover tightly with foil. Roast the pork until very tender, about 4 hours. Let cool to warm then shred pork with a fork, reserving cooking liquid. Skin fat from cooking liquid, reserving 2 tablespoons of fat.
- In a large heavy pot, heat the reserved fat over medium high heat until hot. Add the sausage to the pot and cook, turning once, until golden brown, about 6 minutes. Transfer the sausage to a bowl. Stir the onions, belly peppers, celery, 1 teaspoon salt and 1/2 teaspoon pepper into the pot. Cook vegetables, stirring occasionally, until translucent, about 8 minutes. Stir in the garlic, bay leaves and cayenne and continue to cook until golden, about 6 minutes. Stir in the tomatoes, rice, remaining 3 cups water reserved pork butt and reserved sausage and bring to a boil. Reduce heat to a simmer and cook until the rice is tender, about 20 minutes. Season the jambalaya with salt and pepper to taste, then sprinkle with the parsley and serve.
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