Mama Delilahs Jammin Jambalaya Food

JIMMY BUFFETT'S JAMMIN' JAMBALAYA - MARGARITAVILLE ORLANDO RECIPE - (4.1/5)

Steps:

• JAMBALAYA: Heat sauté pan then add blended oil and vegetables. Add shrimp and sauté until shrimp are cooked halfway (shrimp should no longer be translucent). Add chicken stock and sauté for an additional 30 seconds. Add jambalaya base and bring to a simmer. Add heated cooked rice and bring to an internal temperature of 165° Fahrenheit. Mound jambalaya in the center of your bowl. Sprinkle with chives. JAMBALAYA BASE: Sauté smoked and Andouille sausage in olive oil until heated. Remove sausages while leaving oil behind. Add onions, celery, and green peppers to tilt skillet and sauté until tender. Add garlic, chicken base, and vegetable base. Cook for 2 minutes. Stir in all dry spices. Add flour to thicken. Whisk in water slowly, making a smooth mixture. Add all remaining ingredients. Bring to a boil and simmer 20 minutes. Temperature must reach 165° Fahrenheit.

MAMA DELILAH'S JAMMIN JAMBALAYA

Steps:

• Season sausage, chicken and shrimp with a teaspoon of creaole seasoning each.
• In a large heavy stock pot, heat 1 teaspoon oil and brown the sausage, about 7-8 minutes. remove it with a slotted spoon and set off to the side.
• Add another 1 tablespoon oil and cook chicken until slightly browned, about 5 minutes. Remove and set to side with sauasage.
• Add another 1 tablespoon oil and saute' peppers, celery and onions until tender, about 15-20 minutes.
• Add diced tomatoes, chicken stock, sausage and chicken to pot, and season with hot sauce, Worchestershire sauce, file powder, bay leaves, salt, black and red pepper, and if desired, additional creole seasoning. Simmer for 20 minutes.
• While simmering, saute' shrimp in saute' pan until pink, about 3-4 minutes (do not overcook shrimp).
• Add rice and shrimp to pot. Cook an additional 20-30 minutes on low heat to let juices permeate rice. Stir occaisioanlly to prevent sticking.
• Discard bay leaves, and serve.

MAMA DELILAH'S JAMMIN JAMBALAYA

Steps:

• Season sausage, chicken and shrimp with a teaspoon of creole seasoning each. In a large heavy stock pot, heat 1 teaspoon oil and brown the sausage, about 7-8 minutes. Remove it with a slotted spoon and set off to the side on paper towel to drain excess grease. Add another 1 tablespoon oil and cook chicken until slightly browned, about 5 minutes. Remove and set to side with sauasage. Add another 1 tablespoon oil and saute' peppers, celery and onions until tender, about 15-20 minutes. Add diced tomatoes, chicken stock, sausage and chicken to pot, and season with hot sauce, Worchestershire sauce, file powder, bay leaves, salt, black and red pepper, and if desired, additional creole seasoning. Simmer for 20 minutes. While simmering, saute' shrimp in saute' pan until pink, about 3-4 minutes (do not overcook shrimp). Add rice and shrimp to pot. Cook an additional 20-30 minutes on low heat to let juices permeate rice. Stir occaisioanlly to prevent sticking.

JAMMIN' VEGETABLE JAMBALAYA

Steps:

• Heat 1 tablespoon of the oil in a large saucepan over medium heat. Add the onion, celery, bell pepper, and garlic; cover and cook, stirring a few times, until softened, about 5 minutes.
• Stir in the tomatoes, thyme, marjoram, Tabasco, salt, and water; cover and simmer until the vegetables are tender, about 30 minutes.
• Meanwhile, heat the remaining 1-1/2 teaspoons oil in a medium-sized skillet over medium-high heat. Add the vegetarian or vegan sausage and cook, stirring occasionally, until browned all over, about 5 minutes.
• Add the sausage to the tomato mixture, along with the beans and parsley. Cook, uncovered, for 10 minutes, stirring occasionally, to heat through, adding more water if the jambalaya becomes too dry.
• Serve over hot rice.