Parade Magazine Cookbook Jambalaya Food

BLACK-EYED PEA JAMBALAYA IS ONE LUCKY DISH TO MAKE ON REPEAT THIS JANUARY

Steps:

• Heat olive oil in a large saucepan over medium-high. Add onion, celery, bell pepper, garlic and Cajun seasoning. Cook, while stirring, until tender. Add rice and cook 1 minute longer. Add sausage and cook 1 minute longer. Stir in black-eyed peas. Add beef broth and water and stir well. Bring to a boil. Reduce heat and simmer, covered, until rice is done, about 15 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff rice and serve. Kitchen Counter Per serving: 333 cal, 15g fat, 23mg chol, 11g prot, 37g carbs, 2g sugar, 3g fiber, 671mg sodiumrn

PARADE MAGAZINE COOKBOOK JAMBALAYA

Steps:

• Heat 1 tablespoon of oil in large dutch oven over medium heat. Saute sausage until browned. Remove with slotted spoon and set aside. Add 1 tablespoon of oil and saute chicken breast pieces until lightly browned. Remove with a slotted spoon and set aside.
• In the same pot, saute onion, green pepper, celery and garlic until tender. Stir in tomato paste, and tomatoes with juice. Add bay leaves, thyme, salt and cayenne pepper.
• Add browned sausage and chicken breast pieces, and cook, partially covered, simmering for about 1/2 hour.
• Add shrimp and cook for about 5 minutes.
• Top with lemon wedges and sliced green onions.

BUBBA'S JAMBALAYA

Steps:

• Heat a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon pieces with a slotted spoon, and set aside. Add celery, bell pepper, and onion to the bacon drippings, and cook until tender.
• Add the ham, chicken and sausage to the pot, and pour in the tomatoes, beef broth and chicken broth. Season with thyme and Cajun seasoning. Bring to a boil, and add the rice. Bring to a boil, then turn the heat to low, cover, and simmer for about 20 minutes, until the rice is tender.
• Stir in the shrimp and bacon just before serving, and heat through. If you use uncooked shrimp, let it cook for about 5 minutes before serving.