Worlds Best Jambalaya Food

MY BEST-EVER JAMBALAYA

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add chorizo and ham; cook and stir 3-4 minutes or until browned., Add chicken to pan; cook 5-7 minutes or until no longer pink. Stir in tomatoes, broth, peppers, onion, Cajun seasoning and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until peppers are crisp-tender., Return to a boil; stir in rice and shrimp. Reduce heat; simmer, covered, 7-9 minutes or until shrimp turn pink. Remove from heat; let stand, covered, 5 minutes or until rice is tender.

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.

THE CAPTAIN'S FAMOUS JAMBALAYA

Steps:

• In a large saucepan over medium heat, melt butter. Mix in flour, and whisk constantly 2 to 3 minutes, until a thick paste-like roux has formed.
• Stir file powder, garlic, green onions, onions and green bell pepper into the roux. Cook and stir until tender, about 10 minutes. Stir tomatoes into the mixture. Season mixture with black pepper, cayenne pepper, allspice, cloves, salt and bay leaf. Cook, stirring occasionally, until the mixture is well blended, 10 to 15 minutes.
• Pour in mushroom broth, and mix in rice. Increase amount of broth to cover all ingredients, if necessary. Bring to a boil, and mix in snapper. Cover, reduce heat, and simmer 1 hour, or until rice is tender.

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.

WORLD CHAMPION JAMBALAYA

Steps:

• Debone the chicken and add the meat to a medium bowl. Cover and set aside.
• Bring the chicken stock to a boil in a large pot over medium heat. Add the chicken bones, then reduce the heat and simmer for 20 minutes.
• Cut the Cajun and andouille sausage into small pieces. Melt the butter in heavy stock pot over medium-high heat, and saute the sausage until browned.
• Add the seasoning, onion, celery, peppers, and garlic and saute until caramelized.
• Cut the chicken into bite-size pieces. Strain the bones from the chicken stock and measure 32 ounces of liquid. Stir

THE BEST JAMBALAYA

Steps:

• In a large pot, cover chicken with water; add celery, onion garlic and boil until tender, approximately 1 hour.
• Reserve stock.
• Remove meat from bones and cut, slice, cube, or shred,however you prefer.
• In 5 cups stock, cook rice until liquid is absorbed, about 25 minutes (the rice is supposed to be a bit moist).
• In a Dutch oven, fry sausage and ham until lightly browned, about 3 to 5 minutes.
• Remove meat.
• Add butter to pan and saute onion, pepper, and parsley until tender, approximately 3 minutes.
• Add chicken, sausage, and ham; stir in garlic, tomato paste, bay leaf, thyme, salt, pepper, and Tabasco.
• Add rice and mix thoroughly.
• Cook over low heat for approximately 15 minutes stirring frequently.
• Remove bay leaf and serve.

BEST EVER ZATARAIN'S JAMBALAYA

Steps:

• In a large deep frying pan, over medium high heat, saute red and green pepper, celery and onion in olive oil, until softened. About 5 minutes. Remove from pan, and set aside.
• In same pan, cook sausage, browning on all sides. Add cooked vegetables, stewed tomatoes, and Zatatrain's Jambalaya Mix. Add water/chicken and cover pan. Cook stirring occaisionally about 15 minutes.
• Add clams, mussels, shrimp, green beans, and peas. Cook an additional 15 minutes.
• Serve with crusty bread for sopping up some fantastic sauce. Add hot sauce to you liking. I am not a huge fan of spicy, so this is tangy enough for me.