Southern Jambalaya Food

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.

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.

SOUTHERN JAMBALAYA

Steps:

• Heat the vegetable oil in a Dutch oven over medium heat; cook and stir the onions, bell pepper, salt, and cayenne pepper until the vegetables are a deep brown color, about 20 minutes. Add the andouille sausage, and continue to cook, stirring often, for 10 to 15 minutes. Drain any fat. Stir in the chicken and bay leaves; cook and stir until the chicken is browned, about 8 minutes.
• Stir in the rice, and cook for 2 minutes. Pour in water; cover and cook over medium heat, without stirring, until the rice is tender and the liquid has been absorbed, about 30 minutes. Remove the bay leaves, stir in the green onions and serve.

JAMBALAYA (AUTHENTIC)

Steps:

• In a large pot, cover chicken with water and add the celery, quartered onion, and the 4 cloves of garlic. Boil until tender, approximately 1 hour.
• Reserve the stock. Remove the chicken from the bones & either cut, slice, cube or shred.
• In 5 cups of stock, cook rice until liquid is absorbed, about 25 minutes. The rice should be slightly moist.
• In a Dutch oven, saute the sausage and ham until slightly browned, about 3 to 5 minutes.
• Remove the sausage and ham from the Dutch oven and set aside.
• Add butter to Dutch oven and saute the chopped onion, green bell pepper and parsley until tender, about 3 minutes.
• Into the Dutch oven, add the chicken, sausage, ham, the 2 cloves of minced garlic, tomato paste, bay leaf, thyme, salt and pepper.
• Mix, and then add the rice and the cooked shrimp and mix thoroughly.
• Cook over low heat, stirring constantly, about 15 minutes.
• Remove bay leaf and serve.

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.

SOUTHERN-STYLE JAMBALAYA

Steps:

• Cut the chicken thighs into bite-sized pieces, removing any excess fat, and season them with salt and pepper. Skin the sausage and cut it into 5mm slices. Heat the oil in a large non-stick frying pan or non-stick sauté pan and fry the chicken for 3 minutes over a medium heat until lightly coloured. Add the chorizo and cook for 30 seconds more, then transfer the chicken and chorizo with tongs to a large plate or tray. Tip most of the oil out of the frying pan and chuck it away. Return the empty pan to the heat and turn the heat down to low. Stir in the onion, celery and green peppers and cook for 8-10 minutes until well softened, stirring occasionally. Meanwhile, skin the tomatoes - see our top tip. Cut them in half and remove the green stem ends, then roughly chop the rest of the flesh - no need to deseed. Stir the crushed garlic, paprika, cayenne, thyme, oregano and bay leaves into the frying pan and cook for 20-30 seconds, stirring. Increase the heat and add the chopped tomatoes and any juice that has collected on the board. Cook for 5 minutes or until the tomatoes are well softened, stirring regularly. Return the chicken and chorizo to the pan, add the rice and cook for about a minute, stirring. Pour over the stock, season with a pinch of salt and lots of black pepper. Bring to a simmer and cook for about 10 minutes or until the rice is just tender and most of the liquid has evaporated or been absorbed by the rice, stirring occasionally. The rice should still be pretty saucy at this point, so if your rice takes longer to cook, you may need to add a little more stock. Stir in the prawns and spring onions and cook for about 2 minutes more or until the prawns are hot, stirring regularly, then serve.

JAMBALAYA

Steps:

• Heat the oil in a Dutch oven. Add the onion, bell pepper and celery and sauté for 8 to 10 minutes. Add garlic and sauté for 2 minutes.
• Add sausage and chicken and cook for about 10 minutes.
• Add tomatoes, tomato sauce, bay leaves, broth, Creole or Cajun seasoning and rice. Cover and simmer on low heat for about 40 minutes.

CHICKEN AND SAUSAGE JAMBALAYA

Steps:

• Heat oil in a Dutch oven over medium-high. Add chicken and sausage, and cook, stirring constantly, until browned on all sides, 8 to 10 minutes. Remove with a slotted spoon to paper towels; blot with paper towels.
• Add onion, bell pepper, celery, garlic, bay leaves, Creole seasoning, thyme, and oregano to hot drippings; cook over medium-high until vegetables are tender, 5 to 7 minutes. Stir in rice, and cook until fragrant, about 3 minutes. Stir in chicken broth, tomatoes, chicken, and sausage. Bring to a boil over high. Cover, reduce heat to medium, and simmer, stirring occasionally, until rice is tender, about 20 minutes. Garnish with sliced scallions, if desired.

SOUTHERN JAMBALAYA

Steps:

• Cook the onions, bell pepper, celery, and garlic in two tbsp of the oil in a Dutch oven, about 3-4 minutes.
• Add shrimp and cook until shrimp are pink, about 5 minutes.
• Remove shrimp mixture and reserve.
• Add last tbsp oil to the pan along with the rice and cook over med-high heat about ten minutes, until the rice is a light brown, stirring frequently to prevent scorching.
• Stir in the broth, tomatoes, salt, pepper, thyme, Tabasco, and the bay leaf.
• Heat mixture to a boil then cover, reduce hear and simmer, about 15-20 minutes or until rice is tender.
• Stir in the reserved shrimp and also the ham.
• Cover and cook until heated through.
• Remove bay leaf, and serve.

INSTANT POT JAMBALAYA

Steps:

• Select SAUTÉ setting on a programmable pressure multicooker (such as Instant Pot). (Time, instructions, and settings may vary according to cooker brand or model.) Select HIGH temperature setting, and allow to preheat 5 to 8 minutes. Add oil, and stir in smoked sausage. Cook sausage, stirring often, until browned, about 5 minutes. Remove with a slotted spoon, and set aside. Add chicken to cooker, and sprinkle with 1/2 teaspoon of the Cajun seasoning. Cook, stirring often, until browned, about 5 minutes. Remove chicken with a slotted spoon, and set aside.
• Add onion, celery, green bell pepper, and red bell pepper to cooker, and cook, stirring occasionally, until vegetables begin to soften, about 4 minutes. Add garlic, and cook, stirring constantly, 1 minute.
• Add broth, diced tomatoes, rice, bay leaves, thyme, sausage, chicken, and remaining 2 teaspoons Cajun seasoning, stirring well to combine ingredients.
• Press CANCEL on multicooker. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 7 minutes. (It will take 10 to 15 minutes to come up to pressure before cooking begins.)
• Meanwhile, toss together shrimp, smoked paprika, salt, and black pepper in a medium bowl. Set aside.
• When cooking has stopped, carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). This will take 3 to 4 minutes. Remove lid from cooker, and stir in shrimp. Return lid to cooker, and let stand until shrimp are pink and have cooked through, 8 to 10 minutes. Stir in parsley. Garnish with scallions.

JAMBALAYA

Steps:

• Prepare Rice-A-Roni Red Beans and Rice according to package directions. While it is cooking, prepare the onions, celery and garlic and saute in a skillet in a small amount of oil until soft.
• Open the can of tomatoes and dump into a large stockpot or crockpot. Add the sauteed veggies, cooked chicken and pepper strips to the pot as well. Heat the contents to simmering (or set the crockpot to low if you will be gone all day or high for a few hours).
• Using the same skillet from before, saute the thinly sliced sausage and add that to the pot also.
• When the Rice-A-Roni is done, remove the lid from the pot and continue to cook and stir until most of the liquid is evaporated, then add to the pot as well. Mix everything up well.
• Add hot sauce to taste. If using shrimp, add them close to serving time, so they will heat through but not be overcooked. Heat through and serve.

WORLD'S BEST JAMBALAYA RECIPE

Steps:

• Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage pieces with Cajun seasoning. Cook sausage in hot oil in a Dutch oven over medium-high heat, stirring constantly, 5 minutes or until browned. Remove sausage with a slotted spoon, and set aside.
• Cut up the chicken into bite-sized pieces. Season the chicken pieces with Cajun seasoning. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Stir occasionally to cook evenly and prevent burning. Remove with a slotted spoon, and set aside.
• In the same pot, saute onion, bell pepper, celery and garlic. Cook for 4 minutes, or until just tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Sauté for 6-8 minutes, stirring frequently.
• Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally. Add chicken broth, rice, and reserved meat. Bring mixture to a boil. Reduce heat, cover pan with fitted lid and cook for about 20-25 minutes or until water is absorbed and rice is tender.

SEAFOOD JAMBALAYA

Steps:

• Combine the butter and sausage in a Dutch oven or heavy-gauge pot over high heat, and saute for about 6 minutes, stirring occasionally. Add the bell pepper, onion, celery, and garlic, and season with Creole seasoning, salt, and black pepper. Saute, still over high heat, for about 8 minutes, or until the natural sugars in the vegetables have browned and caramelized.
• Add the tomatoes, shrimp, fish, and bay leaf, and stir. Add the rice, stir gently, and add the water. Gently move a spoon across the bottom of the pot, making sure that the rice is not sticking. Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes or until the rice has absorbed most of the liquid. Turn off the heat, then fold in the oysters, cover, and let sit for about 8 minutes, during which time the jambalaya will continue cooking from residual heat.
• To serve, transfer to a serving bowl, and mix in the green onions. Season with hot sauce.
• Thoroughly combine all ingredients in a blender, food processor, or mixing bowl, and pour the mixture into a large glass or plastic jar. Seal it so that it's airtight. It will keep indefinitely.

SOUTHERN COMFORT JAMBALAYA

Steps:

• In large pot, sauté sausage in oil until lightly browned.
• Remove sausage from pot and sauté chicken until cooked.
• Remove chicken and sauté bell peppers through garlic until tender.
• Add tomatoes (with liquid) through hot pepper sauce and cook 5 minutes.
• Stir in rice.
• Add chicken stock through worcestershire sauce; bring to a boil, then reduce to a simmer and add sausage,chicken and shrimp.
• Cook uncovered, stirring occasionally, 30-45 min until rice is done and shrimp is cooked. (If additional liquid is needed before rice is done, add a 50/50 mixture of water and Southern Comfort).

JAMBALAYA

Steps:

• In a Dutch oven, combine mix, water, tomatoes, tomato sauce and smoked sausage. Bring mixture to a boil over medium-high heat. Cover, reduce heat and let simmer for 20 minutes. Add shrimp and cook for an additional 5 to 7 minutes, or until shrimp are pink. Serve immediately.
• In a small bowl, combine rice, onion, parsley, beef bouillon, thyme, garlic powder, black pepper, cayenne pepper, salt, and bay leaf. Pour into cellophane bag.