Texas Coast Style 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.

CAJUN JAMBALAYA

Steps:

• In a large Dutch oven or similar pot, fry the bacon over medium heat. When it's crispy, remove and chop. Set aside. Brown the duck and thighs well. Add the onion, celery and green pepper and brown that, too. Let this cook a minute or three, then add the garlic. In some cases, your pot may be too crowded, so if that happens, fish out the thighs for the moment.
• As the vegetables are cooking, use the liquid they release to scrape the browned bits off the bottom of the pot. Let everything cook until you get bits starting to stick again. Add a splash of stock and the tomato paste, along with the oregano and Cajun seasoning. Stir well and let this cook until it starts to stick one more time.
• Stir in the rice and andouille and let this cook for a minute or two. Add in the rest of the stock, stir well, scrape any browned bits off the bottom of the pot and bring to a simmer. Cover the pot, drop the heat to low and let this cook until the rice is done, about 20 minutes.
• Stir in the chives and parsley before serving.

FORGOTTEN JAMBALAYA

Steps:

• In a 5-qt. slow cooker, combine the tomatoes, broth and tomato paste. Stir in the celery, green peppers, onion, garlic, seasonings and pepper sauce. Stir in chicken and sausage. , Cover and cook on low for 4-6 hours or until chicken is no longer pink. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turn pink. Serve with rice. Freeze option: Place individual portions of cooled stew in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

TEXAS JAMBALAYA

Steps:

• In a 5 quart sauce pan, heat olive oil and saute onion and green pepper add garlic and cook 1 minute longer.
• Add rice, sausage and ham and stir to coat rice with olive oil.
• Add remaining ingredients, except beans, and heat until boiling.
• Reduce heat and cover and cook for 25 minutes or until liquid is absorbed.
• Stir in beans and heat through.
• Chow down!

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.

TEXAS COAST STYLE JAMBALAYA

Steps:

• 1)In a large stock pot or deep sautee pan,put diced bacon,smoked sausage,tomatoes, onions,minced garlic and bell peppers, and sautee over medium heat for 8-10 minutes, until bacon and sausage begin to brown, and veggies are limpand tomatoes start to liquefy. 2)Add black pepper,basil,oregano,thyme,bay leaves sugar,season salt,salt,worcesteshire sauce,cayenne pepper,tabasco sauce,sugar,tomato sauce and tomato paste to the pan and stir in well in order to mix all ingredients together well. 3)Lower heat to low, and allow the jambalaya to simmer for 45 minutes, until it it well thickened,stirring occasionally. 4)In a seperate pot,add the 2 cups white rice to 5 cups water with a pinch of salt, and bring to a boil.Reduce heat, cover, and cook for 20 minutes. 5)Add shrimp to the jambalaya with .25 cup water, and simmer for an additional 7-8 minutes, stirring occasionally.Remove bay leaves prior to serving. 6)Spoon rice into a plate or shallow entree bowl, ladle jambalaya on top of the rice, and top with fresh parsley.Serve hot.