Alecias Jambalaya Recipes

BUBBA'S JAMBALAYA

Steps:

• Heat a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon pieces with a slotted spoon, and set aside. Add celery, bell pepper, and onion to the bacon drippings, and cook until tender.
• Add the ham, chicken and sausage to the pot, and pour in the tomatoes, beef broth and chicken broth. Season with thyme and Cajun seasoning. Bring to a boil, and add the rice. Bring to a boil, then turn the heat to low, cover, and simmer for about 20 minutes, until the rice is tender.
• Stir in the shrimp and bacon just before serving, and heat through. If you use uncooked shrimp, let it cook for about 5 minutes before serving.

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.

JEN'S JAMBALAYA

Steps:

• Melt margarine in a large saucepan over medium heat. Stir in onion, celery, and green pepper; cook until softened, about 5 minutes. Pour in diced tomatoes, chicken broth, and rice; season with basil, garlic, pepper, hot sauce, and bay leaf. Bring to a boil over medium-high heat, then turn heat to medium-low, cover, and simmer until the rice is done, about 20 minutes.
• Once the rice has cooked, stir in chicken, sausage, and shrimp. Simmer for a few minutes until heated through. Remove bay leaf before serving.

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.

ALECIA'S JAMBALAYA

Steps:

• Peel and devein shrimp; set aside. Coat a large nonstick skillet with cooking spray; add the oil, and stir in flour. Cook over medium-high heat 1 1/2 minutes or until brown, stirring constantly. Add onion and the next 4 ingredients; sauté 7 minutes or until tender. Add chicken broth and next 7 ingredients; stir well, and bring to a boil. Add rice; stir well. Cover, reduce heat, and simmer 20 minutes or until rice is tender. Stir in shrimp; cover and cook 5 minutes or until shrimp is done. Yield: 4 servings (serving size: 1 1/2 cups) NUTRITION PER SERVING CALORIES 356(16% from fat); FAT 6.4g (sat 1.4g,mono 1.9g,poly 2.3g); PROTEIN 19.7g; CHOLESTEROL 79mg; CALCIUM 111mg; SODIUM 625mg; FIBER 2.7g; IRON 5mg; CARBOHYDRATE 53.1g

ALICIA'S JAMBALAYA

Steps:

• WHITE RICE.
• Start white rice in pan.
• Make 1 cup of rice with a 2:1 ratio (2 parts water to 1 part rice).
• Bring 2 cups of water to a boil.
• Add 1 cup of rice.
• Cover and reduce heat to LOW.
• After 10-15 minutes, check rice. Stir & "fluff" with a fork to make sure water is absorbed.
• Once it is done, remove from heat and pour into a mixing bowl.
• SAUSAGE & ONION MIX.
• Heat a separate frying pan on HIGH heat.
• Add nice (moderate) amount of Extra Virgin Olive Oil to pan.
• Add diced onion and sauté (reserve some onion to add at the end).
• Stir frequently to avoid burning. The onions should be a translucent color.
• Add garlic and sauté until onions are golden.
• Add sausage, diced jalapeno, & any reserved onion and seasonings.
• Stir frequently to avoid burning.
• TIMING -- Provided your rice is fully cooked & the sausage is heated through, you're done & can mix everything together. If your rice still needs a little time, while you're waiting, reduce heat for the sausage mixture to Medium Low or Low (just enough to keep it nice & hot).
• In a separate mixing bowl, combine white rice with sausage mixture.
• The drippings from the frying pan are what make the white rice "dirty," so make sure to scrape everything into the bowl.
• Stir & toss well.
• Serve!