Jambalaya Mix Recipes

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.

JAMBALAYA MIX

Steps:

• Combine the first 10 ingredients. Divide into three equal batches; store in airtight containers in a cool, dry place for up to 6 months. Yield: about 3 batches (3-1/3 cups total). , To prepare jambalaya: In a small saucepan, bring water and green pepper to a boil. Stir in 1 cup jambalaya mix; return to a boil. Reduce heat; cover and simmer until rice is tender, 18-20 minutes. , In another saucepan, heat tomato sauce and sausage. Cook shrimp in boiling water until pink; drain. Stir into sausage mixture. Serve with rice mixture.

JAMBALAYA MIX

Steps:

• Combine through cayenne pepper in a jar or baggy to make as a gift. Attach ingrdients and the following instructions to the gift. (Or, simply make the mix to use at home.).
• Place mix, water (or broth), and tomatoes (with juice) and bring to a boil. Reduce heat to simmer. Add sausage and cook 20 minutes or until almost all the liquid is absorbed (It will probably take more, closer to 30 minutes). Add chicken and cook five minutes more. Remove and discard bay leaf.

JAMBALAYA MIX IN A JAR

Steps:

• In a large bowl, combine all the ingredients.
• Divide evenly among three airtight containers (there will be alittle over 1 cup in each container).
• Store in a dry, cool place for up to 6 months.
• HERE'S THE INSTRUCTIONS TO MAKE THE JAMBALAYA.
• In a saucepan bring 2 cups water and 1/2 cup chopped green bell pepper to a boil.
• Stir in the contents of one jar of the dried mix, return to a boil.
• Reduce heat, cover and simmer for 19 to 20 minutes or until rice is tender.
• In another saucepan heat 8 ounces of tomato sauce and one pound of fully cooked smoked sausage that has been cut into 1/4 inch slices.
• Add one pound of medium, peeled, deveined shrimp and cook until shrimp is pink.
• Combine both pans.
• More tomato sauce may be added if mixture is dry.