Northern Jambalaya Food

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.

AUTHENTIC JAMBALAYA RECIPE (EASY & HEALTHY JAMBALAYA)

Steps:

• Heat the oil on medium in a large Dutch oven on the stove top.
• Add onion, celery, and bell pepper and cook about 5 minutes.
• Add garlic, basil, oregano, and thyme and stir. Cook for about 5 more minutes.
• Add the chicken and sausage and let brown for 5-10 minutes, stirring often.
• Add cayenne pepper and paprika to the meat mixture and blend lightly.
• Pour in the crushed tomatoes, chicken broth, and rice and mix. Bring to a light boil, then lower the heat to 1-2 and cover.
• Cook covered on low for 45 minutes, stirring a couple times to make sure the rice isn't sticking to the bottom.
• During the last 5-10 minutes of cooking, add the shrimp to the top of the mixture and cover. Check again after about 5 minutes and flip shrimp over, making sure not to cover it deeply so you can keep an eye on its doneness. Cover and cook 5 more minutes or until shrimp is opaque pink and white.
• Serve right away with a side salad and crusty bread if desired.

LEGENDARY JAMBALAYA

Steps:

• Heat a large, heavy, dry stockpot or Dutch oven over high heat. Add 1 tablespoon peanut oil, and then brown the sausage. Remove the sausage from the pan, and reserve the drippings. Add another tablespoon peanut oil, and then brown the chicken, adding more peanut oil, if necessary.
• Return the sausage to the pan with the chicken, and add the onion, celery, garlic, and pepper. Saute until the meats and the vegetables are cooked through. Add the tomatoes and the hot sauce, and stir with a wooden spoon to combine. Add the file powder and the Cajun spice, reduce the heat to low, and simmer for at least 1 hour. Serve over cooked, steamed rice.

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.

NORTHERN STYLE JAMBALAYA STUFFED PEPPERS

Steps:

• Pre-heat oven to 400° F.
• In a large sauce pan, stir together diced sausage, rice mix and seasoning packets. Add water called for on the back of each package of rice mix, and cook according to package directions, omitting the oil called for on the package.
• Meanwhile, cut miniature peppers in half, leaving stems intact. Remove seeds and membranes.
• Once rice mix is done cooking (about 30 min) Stir remaining ingredients into hot rice. Season to taste with salt and pepper.
• Stuff mini peppers with rice mixture and place on a foil lined baking sheet.
• Bake at 400° F. for 15 minutes or until peppers are crisp tender and filling hot. Serve immediately.

EVERYTHING JAMBALAYA

Steps:

• Cook rice to package directions.
• Place a large, deep skillet over medium high heat. Add oil and butter to the pan. Cube chicken and place in hot oil and butter. Brown chicken 3 minutes, add sausage, and cook 2 minutes more. Add onion, celery, pepper, bay, and cayenne.
• Saute vegetables 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more. Stir in tomatoes and broth and season with cumin, chili, poultry seasoning, and Worcestershire. Bring liquids to a boil and add shrimp.
• Simmer shrimp 5 minutes until pink and firm. Remove the pot from the heat and place on a trivet. Ladle jambalaya into shallow bowls. Using an ice cream scoop, place a scoop of rice on to the center of the bowlfuls of jambalaya. Sprinkle dishes with salt, pepper, chopped scallions, and thyme leaves.

NORTHERN JAMBALAYA

Steps:

• Preheat your oven to 350.
• Mix the soup, cayenne and rice together.
• Brown the hamburg and kielbasa.
• In that same pan cook the green pepper, onion and celery until soft.
• Add all the ingredients to a 9 X 13 pan, mix together.
• Bake until brown and bubbly.

JAMBALAYA

Steps:

• Combine the sausage, peppers, celery, scallions, tomatoes, rice, chicken broth, Cajun seasoning, bay leaves, thyme and cayenne in a 6-quart slow cooker.
• Cover and cook on low, 4 hours, adding the shrimp during the last 20 minutes of cooking. Discard the bay leaves. Serve topped with parsley.

CAJUN JAMBALAYA

Steps:

• In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. Set aside.
• In a large pot heat oil over medium-high heat. Add the onion, pepper and celery. Cook for about 3 minutes.
• Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes.
• When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.

PASTA JAMBALAYA

Steps:

• Heat 2 tablespoons oil in heavy large pot over medium heat.
• Add sausages; saute until light brown, 5 minutes.
• Using slotted spoon, transfer sausages to paper towels.
• Pour drippings from pot; discard.
• Add remaining 2 tablespoons oil to pot and heat over medium heat.
• Stir in onion and next 9 ingredients.
• Cover and cook until vegetables are almost tender, stirring often, about 8 minutes.
• Stir in crushed tomatoes and diced tomatoes with juices and bring to boil.
• Reduce heat, cover and simmer 15 minutes to blend flavors.
• Stir in sausages, Worcestershire sauce and hot pepper sauce; simmer uncovered until sauce thickens slightly, about 5 minutes longer.
• Season to taste with salt and pepper.
• Discard bay leaves.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
• Remove from heat.
• Add shrimp to pot; cover and let stand just until shrimp are pink on outside and opaque in center, about 2 minutes.
• Drain pasta and shrimp; return to pot.
• Add sauce and toss to blend.
• Transfer to bowl.
• Serve, passing Parmesan cheese separately.

JAMBALAYA

Steps:

• Heat oven to 200C/180C fan/ gas 6. Heat the oil in a heavy-based flameproof casserole dish on a medium-high heat. Season the chicken thighs, add to the dish and cook for 4 mins until they start to brown, stirring occasionally so they don't stick. Add the chorizo and cook for a further 4 mins until it releases its oils and has started to crisp. Remove the meat with a slotted spoon and set aside on a plate.
• Add the onions to the chorizo oils, lower the heat and soften for 8 mins. Stir through the garlic, peppers, celery, thyme and oregano, and cook for 2 mins more.
• Return the meat to the dish, add the garlic salt, paprika, cayenne, mustard powder and white pepper, and cook for 2 mins until fragrant. Stir in the rice, then the tomatoes. Add the stock and give it all a really good stir. Bring to the boil, then cover with a well-fitting lid and put in the oven for 20 mins.
• Take from the oven and fluff up the rice with a big fork. Fold through the prawns, then put the mussels and clams on top. Put the lid on, return to the oven for 10 mins, then take the dish out and give everything a good stir. Sprinkle with the parsley and spring onions to serve.