JAMBALAYA PASTA WITH PENNE, CHICKEN, SHRIMP AND ANDOUILLE
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- Fill a large, 1-gallon stock pot with a pasta insert, 3/4 full with water. Bring to a boil over high heat and season with salt to taste. Place the penne in the salted water and return to a boil, stirring occasionally. Cook the pasta until nearly al dente, 10 to 12 minutes. Drain and set aside, reserving 1 cup of the pasta cooking water.
- While the pasta cooks, set a 14-inch saute pan over medium-high heat and add 1 tablespoon of the olive oil, swirl the pan to evenly coat with the oil. Season the shrimp with 2 teaspoons of the Essence and 1/8 teaspoon salt. Place the shrimp in the pan and sear for 1 minute per side. Remove the shrimp from the pan and set aside. Add another tablespoon of the olive oil to the saute pan and season the chicken breast with 2 teaspoons of the Essence and 1/8 teaspoon of the salt. Place the chicken breast in the pan and sear for 3 minutes, turning to ensure even browning. Remove the chicken from the pan and set aside with the seared shrimp.
- Place the remaining tablespoon of olive oil in the saute pan and add the sausage, onions and bell peppers. Saute, stirring occasionally, until the sausage is lightly caramelized and the onions are translucent, about 3 minutes. Add the garlic to the pan and saute for 30 seconds. Add the chicken stock to the pan and scrape with a spoon to remove any browned bits that have formed in the bottom of the pan, about 30 seconds. Add the diced tomatoes, fresh thyme, the remaining tablespoon of Essence and 1/2 teaspoon salt and cook for 2 minutes. Add the heavy cream to the pan and cook an additional 2 minutes. Return the shrimp and chicken to the pan, as well as the nearly al dente pasta and the reserved 1 cup of pasta cooking water. Continue to cook the sauce and pasta, stirring occasionally, until the shrimp and chicken are cooked through, the pasta is al dente and most of the pasta cooking water has evaporated, about 3 minutes. Remove from the heat and add the basil and Parmesan. Toss to combine and serve while hot.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William Morrow, 1993.
KICKED-UP JAMBALAYA
Steps:
- In a large Dutch oven, heat 2 tablespoons of the olive oil over medium high heat. Season shrimp with Creole seasoning and saute until almost cooked through, about 4 minutes. Using a slotted spoon, remove shrimp and set aside until later. Season chicken pieces with Creole seasoning. Add remaining olive oil to Dutch oven and when hot, add chicken pieces and saute until browned on both sides, about 8 minutes. Remove and set aside. Add sausage and cook until browned. Add onion, celery, bell pepper, garlic, bay leaves, cayenne and thyme and cook until vegetables are wilted, about 6 minutes. Add tomatoes and water and return chicken pieces to pot. Season with salt and pepper and simmer, covered, for 20 minutes. Add rice to pot, stir well and return to a boil. Reduce heat to low, cover pot, and cook for 15 minutes. Add shrimp, green onions and parsley to Dutch oven, mixing carefully, and continue to cook, covered, for another 10 minutes. Remove from heat and let sit 10 minutes before serving.
- Combine all ingredients thoroughly.
MARDI GRAS JAMBALAYA
Provided by Emeril Lagasse
Categories main-dish
Time 1h55m
Yield 8 servings
Number Of Ingredients 28
Steps:
- Season the duck pieces with salt and pepper.
- Heat the vegetable oil in a large heavy pot over medium-high heat. Add the duck, skin side down, and sear for 5 minutes. Turn and sear on the second side for 3 minutes. Remove from the pot and drain on paper towels.
- Add the sausage to the fat in the pot and cook, stirring, until browned, about 5 minutes. Add the onions, bell peppers, celery, salt, cayenne, 1 tablespoon of the Essence, and black pepper and cook, stirring often, until the vegetables are softened, about 5 minutes. Add the tomatoes, garlic, and bay leaves and cook, stirring, until the tomatoes give off some of their juices, about 2 minutes.
- Add the thyme, stock, and duck. Bring to a boil. Reduce the heat to medium-low, cover, and simmer, stirring occasionally for 50 minutes.
- Remove duck pieces from the jambalaya and cool slightly. Skim the fat. Discard skin and bones and shred duck meat.
- Add the rice and bring back up to a simmer, cover and cook until the rice is barely tender, about 10 minutes.
- Return the duck meat to the mixture. Season the shrimp with the remaining 1 tablespoon Essence. Add the shrimp to the pot, return to a simmer, and cover. Remove the pot from the heat and let sit, covered, for 15 minutes.
- Add the green onions and parsley to the jambalaya and stir gently. Remove and discard the bay leaves. Adjust the salt, pepper, and cayenne to taste. Serve directly from the pot.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
JAMBALAYA
This is my own recipe. Probably not very authentic, but it's tasty, my family loves it and there's never any left! Also great for potlucks, it can be prepared in a crockpot. Feel free to make your own additions. Enjoy!
Provided by Michelle Berteig
Categories One Dish Meal
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 441.8, Fat 27.4, SaturatedFat 8.6, Cholesterol 182.7, Sodium 1060.2, Carbohydrate 9, Fiber 2.5, Sugar 3.6, Protein 38.3
EMERIL'S SPICE BLEND RECIPES
Choose your spice combo, mix and store. Creole seasoning yields 2/3 cup. SouthWest Seasoning yields 1/2 cup. and Rustic Rub yields 2 cups.
Provided by 2Bleu
Categories Low Cholesterol
Time 2m
Yield 1 cup
Number Of Ingredients 26
Steps:
- Combine all the ingredients (of your choice of spice blend) in a mixing bowl. Mix well.
- Spice blends can be stored in an airtight container in your spice cabinet for up to 3 months.
Nutrition Facts : Calories 962.3, Fat 23.2, SaturatedFat 4.6, Sodium 63217.6, Carbohydrate 204.4, Fiber 78.8, Sugar 17.8, Protein 42.9
MY BEST-EVER JAMBALAYA
I tried to mimic Jambalaya from my favorite restaurant and it turned out so well my daughter and husband now prefer my recipe and won't order it when we go to the restaurant! -Alexis Van Vulpen, St. Albert, Alberta
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 10 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 323 calories, Fat 12g fat (3g saturated fat), Cholesterol 79mg cholesterol, Sodium 1124mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 3g fiber), Protein 24g protein.
OVEN BAKED JAMBALAYA
This is really easy and very tasty. My family likes recipes that have a big flavor blast - and this one delivers. I use Emeril's Bayou Blast seasoning to spice it up (we like it pretty spicy). It is great with a big green salad and a loaf of french bread for a complete meal. If you like to cook ahead you can do what I do - triple this recipe and bake in a big roasting pan -- then freeze in zip-loc bags for a super easy weekday supper. Just cut off bag, dump in glass bowl and microwave until hot.
Provided by Khandi Howard
Categories One Dish Meal
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- I use 2- 3 Tablespoons of Bayou Blast to spice this up (recipe#31001).
- If you don't have any on hand you may use another cajun spice such as Tony Chachere's or use a teaspoon or so of red pepper and black pepper.
- Just season according to your family's taste.
- Cut chicken and sausage into bite-sized pieces.
- Mix together all ingredients in roaster.
- Cover.
- Bake at 350 degrees in oven for 1 hour& 15 minutes to 1 hour& 30 minutes.
- Stir once after 45 minutes.
- You must use a converted rice LIKE Uncle Ben's (you can use other brands as long as they are CONVERTED RICE).
- Do not substitute or you will get sticky, mushy results.
BAYOU BLAST JAMBALAYA
I love southern food.
Provided by Ronda Krouch
Categories Other Main Dishes
Time 45m
Number Of Ingredients 12
Steps:
- 1. In saucepot over medium heat, cook flour and safflower oil 5 min. or until golden brown, stirring occasionally.
- 2. Add onions, celery and peppers. Cook 5 min. or until peppers are crisp-tender, stirring frequently. Add garlic, thyme and Creole seasoning blend. Cook 30 sec.
- 3. Stir in diced kielbasa, chicken broth, tomatoes with juice and tomato paste. Increase heat to high and bring to a boil. Reduce heat to medium. Let simmer 10 min. Stir in chicken, rice and parsley. Cook 2 min. or until heated through.
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