American Kitchen Classic Creole Jambalaya Recipes

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.

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.

CREOLE JAMBALAYA

Steps:

• For the sauce:.
• Heat bacon fat (or butter) in heavy saucepan and saute diced ham and sausage until crisp. Add onion, celery, both types of peppers, and garlic. Saute until tender, about 15 minutes.
• Add creole seasoning, tomatoes, sauce, and bay leaves. Cook 10-15 minutes, stirring occasionally.
• Add water and bouillon and cook on low for 45 minutes. Then remove bay leaves. Sauce can be made a day ahead.
• For the Jambalaya:.
• Heat butter in skillet, saute Andouille sausage until crisp . Sprinkle shrimp with creole seasoning, and saute until opaque, but not tough. Add chicken and bacon. Deglaze the pan with the prepared sauce, and heat through.
• Stir in hot cooked white rice.
• Serve topped with chopped fresh parsley and a whole Scotch Bonnet pepper.
• Note: diced, leftover pork, crawfish, or other meat/seafood can bee added as well.

HATTIE'S CREOLE JAMBALAYA

Steps:

• Coat a large, deep skillet with olive oil and keep on high heat until oil sizzles.
• Dredge chicken and shrimp in flour and add to skillet with andouille sausage.
• Lower heat and remove the par-cooked shrimp.
• Add garlic, peppers, celery, okra, and onion and cook on low heat for about 4 minutes, stirring constantly.
• Add all seasoning and diced tomatoes and Worcestershire.
• Add uncooked rice and simmer for 2 to 3 minutes on low heat.
• Add stock and tomato juice, then simmer for 5 minutes on medium heat, taking care to stir to prevent sticking.
• Once rice has completely cooked, add shrimp and crawfish; simmer for 2 minutes.
• Serve in a deep bowl and garnish with fresh chopped scallions and parsley.

ALL AMERICAN JAMBALAYA

Steps:

• Melt butter in large skillet.
• Saute onion, green pepper, and beef until browned.
• Drain fat.
• Drain tomatoes, and add enough water to juice to make 1 1/2 cups.
• Add tomatoes, bay leaf, salt, sugar, and liquid.
• Bring to a slow boil.
• Cover and simmer for 5 minutes.
• Add rice.
• Cover and simmer another 5 minutes.

CREOLE JAMBALAYA

Steps:

• Melt the butter and sauté the sausage and chicken just a little bit.
• Add the onions and green pepper and sauté a little longer, until fragrant.
• Add the rest of the ingredients, bring to a boil, then cover and cook on low until the liquid is absorbed and the rice is tender. This should take about 30 minutes.

CREOLE JAMBALAYA

Steps:

• In a large stockpot, heat oil then add onions and bell pepper. Cook until onion is translucent.
• Add diced andouille. Cook, stirring often, for 10 minutes.
• Add rice, and continue to cook and stir for 5 minutes.
• Add all remaining ingredients.
• Allow mixture to come to a full rolling boil.
• Remove from heat and cover with a tight fitting lid. Do not open lid for at least 30 minutes, rice will steam and should be perfectly done.
• Stir and serve.