CAJUN PORK JAMBALAYA
The keys to jambalaya are fresh ingredients and perfectly steamed rice. Some folks cook jambalaya on the stovetop, but I've adopted an easier, foolproof oven method. When the pot is in the oven, cover tightly with a heavy lid and do not peek - steam cooks this dish. When removed from the oven, do not stir the jambalaya. If you do (and I warned you), it will become a mushy, sticky, starchy mess. Follow the recipe and you will become a jambalaya master.
Provided by George Graham - AcadianaTable.com
Time 2h15m
Yield 6
Number Of Ingredients 17
Steps:
- Preheat the oven to 400ºF.
- In a large, heavy cast-iron pot with a heavy lid over medium-high heat, fry the bacon until crispy. Remove the bacon, chop into pieces and save for later.
- Add the onions, celery, and bell pepper to the bacon drippings. Cook until translucent and add the garlic. Cook for another 2 minutes and then remove the vegetables to a platter.
- In the same pot, add the sausages, tasso, and ham. Continue to sauté until the meats turn brown, about 5 to 10 minutes. Deglaze the pot by pouring in the beer and scraping the bits from the bottom of the pot while stirring.
- Add the bacon pieces, all of the browned vegetables, parsley, and green onions. Add the cayenne and a couple of shakes of hot sauce along with salt and black pepper to taste.
- Add the rice to the pot and stir until evenly distributed. Add the stock and stir again.
- Here is the important point of jambalaya cooking - cover the pot and place in the hot oven for 1 hour. Open a cold beer and forget about it. Do not stir or even raise the lid on the pot for the first hour. In that hour, all the flavors are coming together, and the rice is gently cooking.
- At the end of 1 hour, take a peek, but do not stir (or it will become sticky and starchy). Make sure most of the stock has been absorbed and take a taste to see if the rice is cooked to at least al dente. If so, turn off the oven, cover the pot and let it continue cooking in the carryover heat of the oven for another 20 minutes.
- When your guests are seated, remove the pot from the oven and place in the middle of the table. Uncover and dig in. Oh, and be sure to have lots of French bread and ice-cold beer.
JAMBALAYA
Spicy jambalaya with chicken and andouille sausage.
Provided by Terri
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Time 1h5m
Yield 6
Number Of Ingredients 17
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.
Nutrition Facts : Calories 465.1 calories, Carbohydrate 42.4 g, Cholesterol 73.1 mg, Fat 19.8 g, Fiber 3 g, Protein 28.1 g, SaturatedFat 5.7 g, Sodium 1632.7 mg, Sugar 2 g
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.
CAJUN JAMBALAYA WITH ANDOUILLE SAUSAGE AND TASSO
This Cajun-style dish contains no tomatoes or tomato sauce. From Miss Ruby's Southern Creole & Cajun Cuisine.
Provided by lazyme
Categories Pork
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Combine the seasonings and set aside.
- In a heavy skillet, melt the margarine and brown the raw rice over medium heat, stirring constantly until golden-brown.
- Chop the Tasso and Andouille sausage.
- Melt the margarine in another heavy skillet (cast iron preferred) and cook the Tasso and sausage over high heat for 5 minutes or so.
- Add the onion, celery, bell pepper, garlic, and seasoning mix, and continue to cook, stirring frequently, until browned (about 10 minutes).
- Stir in the browned rice and add the stock.
- Stir well and bring to a boil.
- Reduce the heat and simmer until the rice is tender but still crunchy (about 20 minutes).
- This must be stirred frequently to keep the rice from sticking and burning.
- Remove the bay leaves and serve immediately, or pour into a long flat open pan to cool so it will not continue to cook.
- To serve, heat the plates and press about 1/2 cup lightly into a teacup or Pyrex custard cup and turn onto each plate.
- Serve 2 molds for a main course or 1 for an appetizer.
- Serve with little green peas and whole kernel com.
Nutrition Facts : Calories 435.9, Fat 18.7, SaturatedFat 4.8, Cholesterol 17.8, Sodium 635, Carbohydrate 55, Fiber 2.9, Sugar 4.4, Protein 10.7
CRAB AND ANDOUILLE JAMBALAYA
From Food & Wine magazine. This makes a pretty and tasty meal for four. If you like your jambalaya really spicy, you could add hot sauce when serving. Enjoy!
Provided by LifeIsGood
Categories Crab
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a medium to large enameled cast-iron pot (or any thick, good quality cookware), heat the olive oil.
- Add the andouille and cook over med-high to high heat, stirring occasionally, until lightly browned, about 3 minutes. Transfer to a bowl.
- Add the onion, bell pepper, celery and garlic to the same pot.
- Cover and cook over med-high heat, stirring occasionally, until the veggies are soft, about 3 minutes.
- Add the Old Bay, rice, andouille and cook, stirring occasionally, until the rice is opaque, about 2 minutes.
- Add the chicken stock, water and thyme, season lightly with salt and pepper and bring to a boil - then turn heat to very low.
- Cover and cook over very low heat until the rice is tender and the liquid is absorbed, about 15 minutes.
- Fluff the rice with a fork and stir in the crab and scallions.
- Cover and let stand for 2-3 minutes, just until the crab is hot.
- Discard the thyme sprig.
- Serve the jambalaya in bowls, passing the hot sauce at the table.
WEEKNIGHT CHICKEN AND ANDOUILLE JAMBALAYA
Jambalaya traditionally contains sausage of some sort, often a smoked sausage such as andouille, along with some other meat or seafood, frequently pork, chicken, crawfish, or shrimp. Andouille is a coarse-grained smoked sausage made using smoked pork shoulder, garlic, pepper, onions, wine, and seasonings. The vegetable base is a combination of onion, celery, and green bell pepper known as the "holy trinity." I find that green bell peppers can be difficult to digest, so I use poblano peppers instead. They are far more flavorful and complex and less likely to cause digestive distress. For generations, some of the most flavorful rice Americans have eaten has been jasmine rice imported to the United States from Asia. Twelve years ago, the Louisiana State University AgCenter started a project to increase rice production in Louisiana, and the state is now the third largest rice-producing state in the United States.
Provided by Virginia Willis
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Heat the oven to 350 degrees F.
- Heat the oil in a large ovenproof skillet over medium-high heat until shimmering. Add the sausage and cook until the meat starts to brown and the fat renders, 3 minutes. Transfer the sausage to a plate. Add the chicken and sprinkle the Creole seasoning over the chicken. Cook until the chicken is just beginning to color, 3 minutes. Transfer the chicken to the plate with the sausage.
- Reduce the heat to medium and then add the onion, celery, and poblano pepper to the residual oil in the skillet. Cook, stirring occasionally, until the vegetables start to color, 5 to 7 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the rice and stir to coat. Stir in the tomato puree and stock and bring to a boil. Return the chicken and sausage to the skillet. Transfer to the oven and bake, uncovered, stirring once, until the rice is tender and the juices run clear when the chicken is pierced with the tip of a knife, 40 to 45 minutes. Transfer to a wire rack to cool slightly. Taste and adjust the seasoning with salt and pepper. Serve immediately.
- Combine all ingredients in a small airtight container or mason jar. Shake to combine. Store in a cool, dry place for up to 3 months.
More about "pork and andouille jambalaya food"
SLOW-ROASTED PORK JAMBALAYA RECIPE - IAN KNAUER | FOOD …
From foodandwine.com
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.
PORK AND SAUSAGE JAMBALAYA WITH BLACK-EYED PEAS RECIPE
From thespruceeats.com
4.5/5 (47)Total Time 1 hr 15 minsCategory Entree, Dinner, Lunch, SoupCalories 614 per serving
HAM AND SAUSAGE JAMBALAYA RECIPE | BON APPéTIT
From bonappetit.com
CLASSIC CAJUN JAMBALAYA | FIRST...YOU HAVE A BEER
From sweetdaddy-d.com
PORK JAMBALAYA, A TRADITIONAL CAJUN DISH - LOUISIANA …
From louisianawomanblog.com
Servings 12Calories 358 per servingTotal Time 1 hr 30 mins
ONE POT ANDOUILLE SAUSAGE JAMBALAYA - LISA'S DINNERTIME DISH
From lisasdinnertimedish.com
JAMBALAYA WITH ANDOUILLE SAUSAGE AND CHICKEN - HUMMINGBIRD …
From hummingbirdthyme.com
BEST STOP CAJUN PORK JAMBALAYA RECIPE
From beststopinscott.com
CHICKEN AND ANDOUILLE JAMBALAYA - TASTE OF THE SOUTH
From tasteofthesouthmagazine.com
CHICKEN AND PORK JAMBALAYA RECIPE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
PORK AND SMOKED ANDOUILLE JAMBALAYA - PITTSBURGH POST-GAZETTE
From old.post-gazette.com
CHICKEN AND ANDOUILE JAMBALAYA RECIPE - THE BLACK PEPPERCORN
From theblackpeppercorn.com
JAMBALAYA RECIPE - COOKING CLASSY
From cookingclassy.com
ANDOUILLE AND SHRIMP JAMBALAYA - QUICK & EASY FROM MJ'S KITCHEN
From mjskitchen.com
OUR BEST JAMBALAYA RECIPE | SOUTHERN LIVING
From southernliving.com
QUICK JAMBALAYA RECIPE - NYT COOKING
From cooking.nytimes.com
EASY JAMBALAYA WITH TJ’S ANDOUILLE SAUSAGE - THE TASTY BITS
From thetastybits.com
ANDOUILLE JAMBALAYA | MCCORMICK
From mccormick.com
AUTHENTIC JAMBALAYA - THE DARING GOURMET
From daringgourmet.com
CHICKEN AND ANDOUILLE SAUSAGE JAMBALAYA – CIRCLE B RANCH AND …
From circlebranchpork.com
SPICY JAMBALAYA WITH CHICKEN AND ANDOUILLE SAUSAGE
From cheflolaskitchen.com
JAMBALAYA WITH CHICKEN AND ANDOUILLE SAUSAGE | GOOD. FOOD.
From goodfoodstories.com
PORK AND ANDOUILLE SAUSAGE JAMBALAYA | SAUSAGE JAMBALAYA, …
From pinterest.com
THE 5 BEST SUBSTITUTES FOR ANDOUILLE SAUSAGE - AMERICAS RESTAURANT
From americasrestaurant.com
SHORTCUT CHICKEN AND ANDOUILLE JAMBALAYA - THE MOM 100
From themom100.com
AUTHENTIC CAJUN CHICKEN AND SAUSAGE JAMBALAYA - SPRINKLE OF THIS
From sprinkleofthis.com
JAMBALAYA WITH ANDOUILLE SAUSAGE, CHICKEN, AND SHRIMP
From foodandwine.com
JAMBALAYA WITH SHRIMP AND ANDOUILLE SAUSAGE RECIPE
From myrecipes.com
CHICKEN AND ANDOUILLE JAMBALAYA RECIPE | MYRECIPES
From myrecipes.com
SHRIMP & ANDOUILLE JAMBALAYA | SPOON FORK BACON
From spoonforkbacon.com
ANDOUILLE CHICKEN SAUSAGE FOR A SMOKIN' JAMBALAYA - FOOD HALL BY …
From jani-foodhall.org
EASY ONE PAN JAMBALAYA - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
CHICKEN AND SAUSAGE JAMBALAYA FROM PAUL PRUDHOMME
From creolecajunchef.com
CHICKEN & ANDOUILLE JAMBALAYA | A PINCH OF THIS
From apinchofthis.nyc
JAMBALAYA WITH ANDOUILLE, CHICKEN, AND SHRIMP - A PERFECT FEAST
From aperfectfeast.com
PORK AND SAUSAGE JAMBALAYA RECIPES - FOOD NEWS
From foodnewsnews.com
EASY CHICKEN AND ANDOUILLE JAMBALAYA - WOODLAND FOODS
From woodlandfoods.com
PORK JAMBALAYA - BIGOVEN.COM
From bigoven.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love