Creole Jambalaya From Bon Appetit Recipes

CREOLE JAMBALAYA FROM BON APPETIT

Steps:

• Heat 1 tablespoon of the oil in a large, heavy pot or Dutch oven over medium-high heat.
• Add sausage and cook, stirring to break meat up until all pink has disappeared, 5-6 minutes.
• Transfer sausage to a plate lined with paper towels to drain.
• Season chicken pieces with salt.
• Add remaining tablespoon of oil to pot. Add chicken and brown evenly on all sides.
• Remove pan from heat and carefully drain off any excess oil that has accumulated in the pot.
• Add sausage, rice, tomatoes, broth and Tabasco. (If using garlic oil, add here.) See recipe below.
• Bring to a boil, then reduce heat to medium-low, cover pot and simmer until rice is tender and most of the liquid has been absorbed, about 25 minutes.
• Remove from heat and let stand, covered, for 10 minutes.
• Serve warm from pot.
• Garlic Oil:.
• 1/4 cup vegetable oil.
• 1 head garlic (about 10 cloves), skinned and thinly sliced.
• Heat vegetable oil in a small skillet over medium heat.
• Add garlic and cook, stirring occasionally, until garlic is very brown.
• Strain and use, according to taste.

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.

LOUISIANA JAMBALAYA

Steps:

• Melt butter in heavy large Dutch oven over medium-high heat. Add red onions, 4 green onion, bell pepper, garlic, bay leaves, jalapeño, Creole Seasoning, cayenne pepper and oregano. Cover and cook until vegetables are tender, stirring occasionally, about 15 minutes. Mix in tomato paste. Add sausage, ham, broth, tomatoes and rice. Bring mixture to simmer. Reduce heat to low, cover and cook until rice is very tender, stirring occasionally, about 1 hour. Garnish with remaining green onion and serve.

CREOLE JAMBALAYA

Steps:

• Cook onions, garlic, green pepper and celery in the bacon drippings or cooking oil until onion is browned.
• Add parsley, ham, thyme, and bay leaves; cook 5 minutes, stirring often.
• Add salt, hot sauce, tomatoes with juice, tomato sauce, and 2 cups of water; simmer 5 minutes.
• Add rice; reduce heat and simmer, covered for 30 minutes.
• Add shrimp and smoked sausage; cover and simmer 10 or 15 minutes longer or until rice is tender and liquid is absorbed.
• Season to taste with salt and more hot sauce.
• -------Chicken Jambalaya--------.
• Add chicken and polish sausage.
• When the onion-celery mix is done, finish as directed, omitting ham and shrimp.