CHICKEN AND SAUSAGE JAMBALAYA
A big batch of this comforting Creole classic comes together in about an hour.
Provided by Southern Living Editors
Time 1h5m
Yield Serves 8
Number Of Ingredients 15
Steps:
- Heat oil in a Dutch oven over medium-high. Add chicken and sausage, and cook, stirring constantly, until browned on all sides, 8 to 10 minutes. Remove with a slotted spoon to paper towels; blot with paper towels.
- Add onion, bell pepper, celery, garlic, bay leaves, Creole seasoning, thyme, and oregano to hot drippings; cook over medium-high until vegetables are tender, 5 to 7 minutes. Stir in rice, and cook until fragrant, about 3 minutes. Stir in chicken broth, tomatoes, chicken, and sausage. Bring to a boil over high. Cover, reduce heat to medium, and simmer, stirring occasionally, until rice is tender, about 20 minutes. Garnish with sliced scallions, if desired.
CAJUN CHICKEN AND SAUSAGE JAMBALAYA
Provided by Food Network
Categories main-dish
Time 1h35m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- The most important thing is to use the right equipment and I would suggest the following: a 2-gallon cast iron Dutch oven, a high BTU gas stove, and a large stainless steel chef's spoon.
- Use high heat to preheat the Dutch oven and add the sausage. Using a chef's spoon or large spoon, constantly move the sausage from the bottom of the pot. Be careful not to burn the meat. (Normally I use Manda's sausage because it has little fat, however at this point you may want to drain off all of the excess grease to reduce the fat content from the dish.)
- Add the thigh meat and brown the chicken on all sides. Again use the spoon to scrape the meat from sticking and burning to the bottom of the pot. Browning the sausage and chicken meats should take 20 minutes. Be careful not to over cook the thigh meat to the point that it shreds.
- Lower the heat to medium and add the onions and garlic; saute for about 15 minutes or until the onions are very limp and "clear". Scrape the bottom of the pot to remove all the "graton". This is where the jambalaya gets its distinct brown color and taste.
- Add the tasso, thyme, basil and black and white pepper. Simmer over low heat for 10 minutes. This will give the seasonings time to release their oils and flavors.
- At this point the jambalaya concentrate can be transferred to smaller containers, cooled to room temperature, covered and refrigerated for future use. (This is what we do commercially; it allows the seasonings to marry.)
- When you are ready to cook the jambalaya, add the stock to the concentrate and bring to a rolling boil. Add the rice, reduce the heat to medium and gently break up the rice. Using the stainless steel paddle, continue to insure that the rice is not sticking to the bottom of the pot; this is very important!
- After about 5 minutes, fold in the parsley. Continue to scrape the pot to insure that no rice sticks to the bottom. When the jambalaya returns to a boil, reduce heat to the lowest possible setting and simmer, covered, for at least 25 minutes. Do not remove the cover while the rice is steaming.
- If Manda's brand sausage is not available, any lean smoked sausage can be substituted. You may have to remove any excess grease from the pot after frying down an unknown sausage.
- For a richer jambalaya substitute turkey stock for the chicken stock called for above.
- If no stocks are available, then chicken soup base can be used. Be careful with your seasoning, as bases are usually full of salt.
- Alternate Method:
- The jambalaya is best when served directly out of the cast iron pot. While the rice is steaming, the sausage and meat will have a tendency to float to the surface of the jambalaya. Therefore, after the rice has steamed for 25 minutes, use the paddle to gently fold in the meat and seasonings into the cooked rice. This should only be done once or twice, the rice will loose a lot of heat and the rice will break apart.
- Also note, I do not add salt to my jambalaya. This is because I like to use herbs, tasso and seasonings to satisfy the need for salt. I would suggest having the table set with salt shakers and a selection of hot pepper sauces.
- Plate Presentation:
EASY CAJUN JAMBALAYA
I have always loved Cajun foods but my wife doesn't like the 'kick.' In response to this, I made my traditional Jambalaya without the heat. Everyone loved this recipe and I hope you will to. Enjoy!
Provided by Grant Michel
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Time 45m
Yield 6
Number Of Ingredients 15
Steps:
- Heat oil in a large pot over medium high heat. Saute chicken and kielbasa until lightly browned, about 5 minutes. Stir in onion, bell pepper, celery and garlic. Season with cayenne, onion powder, salt and pepper. Cook 5 minutes, or until onion is tender and translucent. Add rice, then stir in chicken stock and bay leaves. Bring to a boil, then reduce heat, cover, and simmer 20 minutes, or until rice is tender. Stir in the Worcestershire sauce and hot pepper sauce.
Nutrition Facts : Calories 488 calories, Carbohydrate 58.5 g, Cholesterol 73.9 mg, Fat 13.8 g, Fiber 1.6 g, Protein 29.1 g, SaturatedFat 4.1 g, Sodium 1082.5 mg, Sugar 3.1 g
SPICY CAJUN CHICKEN AND SAUSAGE JAMBALAYA
I found this recipe in a Mr. Foods magazine and it has become a family favorite. Do use a spicy sausage for this dish as I have found using just plain pork sausage meat does not work as well.
Provided by SueVM
Categories Meat
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- In a large pot melt butter over medium-high heat.
- Add onion, bell pepper, celery, garlic and saute 5 minutes stirring often.
- Add shrimp, chicken bay leaves and thyme. Reduce heat to medium and cook for 10 minutes or until chicken is no longer pink inside and the shrimp is opaque.
- Stir in paprika until thoroughly mixed with other ingredients.
- Stir in tomatoes, chicken broth, worcestershire sauce and hot sauce until well mixed.
- Add sausage and ham stirring well. Add crawfish (if using) and cook over medium-high heat until the liquid returns to a boil.
- Stir in scallions, salt and rice. Reduce heat to low, cover with lid and cook 30 minutes or until the rice is tender.
- Serve with fresh crusty french bread.
CAJUN JAMBALAYA
This recipe took me a year to perfect. The secret to making a Cajun jambalaya is to get the right amount of fond, those delicious browned bits left behind from browning your meats, to build the flavor and color of your jambalaya. We're also going to add a little tomato paste for color and flavor.
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 23
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.
CHICKEN & CHORIZO JAMBALAYA
A Cajun-inspired rice pot recipe with spicy Spanish sausage, sweet peppers and tomatoes
Provided by Good Food team
Categories Dinner, Main course
Time 55m
Number Of Ingredients 10
Steps:
- Heat 1 tbsp olive oil in a large frying pan with a lid and brown 2 chopped chicken breasts for 5-8 mins until golden.
- Remove and set aside. Tip in the 1 diced onion and cook for 3-4 mins until soft.
- Add 1 thinly sliced red pepper, 2 crushed garlic cloves, 75g sliced chorizo and 1 tbsp Cajun seasoning, and cook for 5 mins more.
- Stir the chicken back in with 250g long grain rice, add the 400g can of tomatoes and 350ml chicken stock. Cover and simmer for 20-25 mins until the rice is tender.
Nutrition Facts : Calories 445 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 1.2 milligram of sodium
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- Remove all the meat from the chicken and discard the skin. Shred or chop the chicken. Save all the juice and fat from the roasting pan (or store container, if you’re relying on a rotisserie chicken) in a separate container. Refrigerate both until needed.
- Trim and dice or mince the bell peppers, jalapeno, scallions, celery, and garlic, reserving the trimmings. Place the chicken carcass, quartered onion, and vegetable trimmings in a large pot. Add the cold water and bring to a boil. Reduce the heat and simmer gently for about 1 hour, skimming any foam from the surface as necessary. Strain the broth and discard the solids. You should have about 6 cups of stock.
- Heat the oil in a large cast-iron skillet over medium-high heat. Add the sausage and sear until it starts to color, turning as necessary. Parts of the sausage will begin to stick to the pan. When there is a goodly sausage-y coating stuck to the pan, pour in 1/4 cup of the chicken stock and cook, stirring and scraping the skillet, until it comes loose. Let this simmer gently until all of the liquid has evaporated. Transfer the sausage to a plate.
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- Heat a large Dutch oven over medium-high heat. Place the sausage in the pan, without oil. Cook, turning occasionally as the sides brown. Once all the sides have browned, remove from the pan, and set aside.
- In the same pan, add the oil. When the oil is hot, place the chicken tenderloins into the pan. Cook the chicken on both sides until cooked through, then remove from the pan.
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- In a heavy 5 qt saute pan over medium-high heat, add olive oil and brown the cut up chicken that has been seasoned with Tony's (NOTE: this is not the amount in the ingredient list; simply sprinkle the cut-up chicken with a little [or a lot] Tony's) for 3-5 minutes. Do not cook the chicken through. Remove chicken from pot.
- Add the sliced sausage to the pot and brown for 5 minutes. Then add the onion, bell pepper, and celery. Mix well and scrape bottom of pan to remove and incorporate any browned pieces of chicken and sausage. Simmer covered on medium heat for about 5 minutes, stirring halfway through cooking.
- Return chicken to pot and add the tomatoes, broth, and seasonings above. Mix well and taste for flavor. Add raw rice and mix well. Bring mixture to a boil, cover, and lower heat to medium-low. Simmer for 10 minutes and then stir mixture to bring rice to the top.
- Cover and lower heat (very gentle simmer) and cook another 30 minutes or until rice is done. Do not lift the lid while the jambalaya is cooking.
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