Louisiana Sausage Jambalaya Food

LOUISIANA JAMBALAYA

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add sausage and ham; saute until lightly browned. Remove and keep warm. In drippings, saute celery, onion, green pepper and green onions until tender. Add garlic; cook and stir 1 minute longer. Stir in tomatoes, thyme, salt, pepper and cayenne; cook 5 minutes longer., Stir in broth, rice, water and Worcestershire sauce. Bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 20 minutes. Stir in sausage mixture and shrimp; heat through. , Freeze option: Prepare jambalaya as directed, omitting rice and shrimp. Freeze shrimp and cooled jambalaya in separate freezer containers. Store rice in an airtight container at room temperature. To use, partially thaw jambalaya in refrigerator overnight. Place jambalaya in a 6-qt. stockpot; heat through. Add rice; cook, covered, about 10 minutes. Add frozen shrimp; continue cooking until shrimp are heated through and rice is tender, 5-7 minutes.

LOUISIANA SAUSAGE JAMBALAYA

Steps:

• Melt butter in large pot over medium-high heat.
• Add the onions, green onions, bell pepper, garlic, serrano chile, bay leaves, Creole Seasoning, cayenne pepper and thyme.
• Cover and cook until vegetables are tender, stirring occasionally, about 15 minutes.
• Add sausage, broth, tomatoes and rice.
• Bring mixture to simmer.
• Reduce heat to low, cover and cook until rice is very tender, stirring occasionally, about 30 minutes to 45 minutes.

SAUSAGE JAMBALAYA

Steps:

• In heavy skillet, saute the sausage, onion, green pepper and garlic in oil until vegetables are tender. Add chicken and ham; cook for 5 minutes. Stir in the remaining ingredients. , Transfer to a 2-qt. baking dish. Cover and bake at 350° for 1 hour or until rice is tender and liquid absorbed.

LOUISIANA CHICKEN AND SAUSAGE JAMBALAYA

Steps:

• In dutch oven or stock pot add chicken pieces, barely cover with water and season with salt and pepper or creole seasoning.
• Bring to a boil over high heat, reduce to a slow simmer and cook, covered, 30 to 45 minutes until meat can be easily de-boned . Do not overcook or cook too fast or the chicken will be stringy. Reserve 5 cups of stock or reduce stock to 5 cups.
• Remove chicken from pot, cool, de-bone, and cut into bite sized pieces, discarding skin and bones and setting aside the meat.
• In Heavy skillet (I use a 12" well seasoned cast iron skillet) saute ground pork sausage in oil, scrambling with a spatula, until done. Remove with a slotted spoon and set aside, leaving fat in skillet.
• Add smoked sausage to skillet, cook until lightly browned. Remove from skillet with slotted spoon and set aside, reserving pan drippings.
• Sauté vegetables in hot skillet with 3 TBS of reserved pan drippings (more if needed) until celery is tender and onion is clear to lightly caramelized. Remove from skillet and set aside.
• In large heavy bottomed stock pot or dutch oven (at least 12 quart) add reserved chicken stock, rice, sausage, and vegetables, season to taste with salt and pepper or creole seasoning, bring to rapid boil, reduce to low heat, cover and cook for 30 minutes or until liquid is absorbed and rice is desired consistency. Do not remove lid during cooking.
• Remove from heat and gently fold to mix together the ingredients as they tend to stratify during cooking. Don't get too aggressive or you'll break up the rice grains and mush it up.
• Serve with a salad, garlic bread and iced tea.

JAMBALAYA

Steps:

• Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
• In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
• Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.

QUICK SAUSAGE AND SHRIMP JAMBALAYA

Steps:

• Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring, until softened, 5 to 7 minutes. Add the sausage and cook until starting to brown, about 5 minutes.
• Add the celery and bell pepper and cook until softened, 5 to 7 minutes longer. Stir in the garlic and cook until fragrant, about 1 minute. Stir in the tomato paste and cook until very fragrant, about 1 minute.
• Reduce the heat to low. Sprinkle the Creole seasoning, salt and pepper on top. Stir in the tomatoes and rice and cook until warmed through. Taste and stir in additional salt and pepper if needed. Stir in the shrimp and heat through. Stir in the hot sauce. Sprinkle with the scallions. Serve warm.

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.

LOUISIANA JAMBALAYA

Steps:

• Melt butter in heavy large Dutch oven over medium-high heat. Add red onions, 4 green onion, bell pepper, garlic, bay leaves, jalapeño, Creole Seasoning, cayenne pepper and oregano. Cover and cook until vegetables are tender, stirring occasionally, about 15 minutes. Mix in tomato paste. Add sausage, ham, broth, tomatoes and rice. Bring mixture to simmer. Reduce heat to low, cover and cook until rice is very tender, stirring occasionally, about 1 hour. Garnish with remaining green onion and serve.

OVEN BAKED JAMBALAYA

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.

SAUSAGE JAMBALAYA

Steps:

• Finely dice the onion and garlic and add to a large saucepan, cook on a low heat to soften.
• add the smoked paprika and cook for a further 2 min.
• Pour the rice into the pan and stir into the onions until well combined then add the chicken stock and tomatoes. Leave to simmer for about 20mins.
• In a separate sauce pan add sausages to a medium heat and cook until skin is browned.
• add the rest of the vegetables and continue to cook for a further 10 mins.
• once the rice is cooked and all the liquid has been absorbed, add to the vegetables and combine.
• season with salt and pepper to taste.