Shrimp And Ham Creole Jambalaya Food

SHRIMP AND HAM CREOLE JAMBALAYA

Steps:

• In a Dutch oven or large soup pot, heat the oil. Add the onions and sauté over medium high heat, 2-3 minutes.
• Add the celery, garlic, and pepper, and sauté an additional 3-4 minutes, until the onions are lightly golden.
• Add the ham and mix well.
• Add the tomatoes, paste, and seasonings (except the salt). Mix well.
• Add the rice and broth. Bring the mixture to a boil.
• Reduce the heat to medium low. Cover the pot and simmer for 15-20 minutes, until the rice is tender. (Checking near the end of the cooking time to be sure the jambalaya doesn't need more broth.)
• Add the shrimp and mix to combine. Cover and cook for 5 minutes more, over low heat, until the shrimp is pink and cooked through.
• Taste the jambalaya and add salt and extra cayenne powder as desired.

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.

CREOLE JAMBALAYA

Steps:

• In a Dutch oven over medium-high heat, saute the onion, celery and green pepper in butter until tender. Add garlic; cook 1 minute longer. Add the next 9 ingredients; bring to a boil over medium-high heat. Reduce heat; cover and simmer until rice is tender, about 25 minutes. , Add shrimp and parsley; simmer, uncovered, until shrimp turn pink, 7-10 minutes.

HAM AND SHRIMP JAMBALAYA

Steps:

• In a large skillet, cook the ham, onion and garlic in oil until onion is tender. Stir in the broth, tomatoes, parsley and seasonings. Bring to a boil. Stir in rice. Reduce heat; cover and simmer for 15 minutes. Add shrimp; cook 5 minutes longer or until the shrimp turn pink and rice is tender. Discard bay leaf.

JAMBALAYA WITH SHRIMP AND HAM

Steps:

• Heat the oil in a large Dutch oven over a medium heat. Add the onion, peppers and garlic and saute until they begin to soften, about 10 minutes. Mix in the next 11 ingredients, salt through the diced tomatoes. Bring to a boil. Stir in the rice, cover, reduce heat and simmer for about 20 minutes, or until rice is done and most of the liquid is absorbed. Add the shrimp and cook, covered, for 5 minutes more, or until shrimp is cooked through. Season with salt and pepper, to taste. Serve with hot pepper sauce.

CREOLE JAMBALAYA

Steps:

• Chop the left over pork or chicken into small chunks and slice the smoked sausage.
• Chop the onions, Celery, Bell Pepper, Jalapeno and mince the garlic herbs and ham.
• Remove the skin from the sausage if it has any.
• In a heavy bottomed pot with a tight fitting lid, brown the pork sausage braking it up, after the sausage is good and brown remove it with a slotted spoon If you have a lot of rendered fat you can pour it out but leave a couple of table spoons so you can brown your veggies. If you don't have any fat left over use a couple table spoons of butter to brown your veggies,.
• Brown your onions bell pepper and celery slowly when slightly brown add the garlic, when that browns slightly, add the ham then minced herbs, bay leaf, cloves and chili powder stir till it starts smelling Good.
• Add the browned sausage, smoked sausage and left over meat and stir till everything is well mixed.
• Add broth and bring to a boil, as it boils taste the jambalaya to determine how salty and spicy you want to make it. Once your happy with the broth add the rice and let it come to a boil again. Put the lid on it, turn it down to a medium low and LEAVE IT ALONE for at least a half an hour before you go checking it.

SHRIMP AND CHORIZO JAMBALAYA

Steps:

• Cook the chorizo in a wide, deep frying pan over a medium-high heat, stirring occasionally, for 3-4 minutes. Remove with a slotted spoon and drain on kitchen paper.
• Add the peppers, onion, celery, garlic and chili to the pan and cook, stirring occasionally, for 5 minutes, until softened slightly. Stir in the thyme and rice, cook for 1 minute, then add the tomatoes, broth and Tabasco and bring to the boil. Cover, reduce the heat to low and simmer very gently, stirring occasionally, for 12 minutes, until most of the liquid has evaporated. Season to taste.
• Stir in the chorizo, shrimp and scallions and cook for 1 minute. Serve or cool completely to freeze.

CREOLE JAMBALAYA

Steps:

• Cook onions, garlic, green pepper and celery in the bacon drippings or cooking oil until onion is browned.
• Add parsley, ham, thyme, and bay leaves; cook 5 minutes, stirring often.
• Add salt, hot sauce, tomatoes with juice, tomato sauce, and 2 cups of water; simmer 5 minutes.
• Add rice; reduce heat and simmer, covered for 30 minutes.
• Add shrimp and smoked sausage; cover and simmer 10 or 15 minutes longer or until rice is tender and liquid is absorbed.
• Season to taste with salt and more hot sauce.
• -------Chicken Jambalaya--------.
• Add chicken and polish sausage.
• When the onion-celery mix is done, finish as directed, omitting ham and shrimp.

CHICKEN, SHRIMP, AND HAM JAMBALAYA

Steps:

• Peel and de-vein shrimp (I cannot imagine eating them without de-veining).
• Sprinkle chicken evenly with salt, black pepper, and red pepper.
• Heat oil in a Dutch oven over medium heat.
• Add chicken, and cook, stirring constantly, 3 to 4 minutes or until browned on all sides.
• Remove chicken using a slotted spoon.
• Add ham to Dutch oven, and cook, stirring constantly, 3 to 4 minutes.
• Remove ham using a slotted spoon.
• Add garlic and next 3 ingredients to Dutch oven; stir to loosen particles from bottom.
• Stir in ham and chicken.
• Cover, reduce heat to low, and cook 15 minutes, stirring occasionally.
• Add chicken broth and bring to a boil over medium-high heat.
• Cover, reduce heat to low, and simmer 20 minutes.
• Add tomatoes and next 3 ingredients and bring to a boil over medium-high heat.
• Cover, reduce heat to medium-low, and simmer 15 minutes.
• Add Pico de Gallo.
• Stir in shrimp and hot sauce; cook, covered, 10 more minutes or until liquid is absorbed and rice is tender.