JAMBALAYA WITH A TWIST
Found most of this recipe on the inside of a package of Johnsonville Andouille Sausage..I just had to add some things..Like black beans and more seasonings..we like it spicy!! Hope you will enjoy it as much as we do.
Provided by Kaye Dunn
Categories Other Soups
Time 1h50m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 degrees.
- 2. In a Dutch Oven (or large oven safe pan), saute onion, green & red pepper and garlic in oil until tender. Add sausage, tomatoes, beans, and water and bring to a boil.Stir in the Cajun seasoning and the rice.
- 3. Cover the pan and put into the oven. Bake for aproximately one hour or until rice is tender. Check on the pot from time to time and give it a stir to make sure the rice isn't sticking.
- 4. Spoon into soup bowls and enjoy with a nice green salad and hot crusty bread or corn bread.
- 5. You can add Shelled and cleaned shrimp to the pot if you wish. Stir them in a few minutes before the Jambalaya is ready.
JAMBALAYA WITH A ORZO TWIST
Jambalaya originated in the Caribbean Islands. The Spanish culture mixed with the native foods and created what we know as Jambalaya. Jambalaya is traditionally made in three parts, with meats and vegetables, and is completed by adding stock and rice. It is also a close cousin to the saffron colored paella found in Spanish culture. My twist on this classic recipe is to add tomatoes and Orzo Pasta to chicken stock. This makes it more like a hearty Jambalaya soup. Enjoy!
Provided by Carol White @Mstwinkie
Categories Chicken
Number Of Ingredients 21
Steps:
- Directions for spice blend. Combine all ingredients together and blend well. You may also use a coffee grinder to blend your spices. I love making my own spice blend, make sure your spice rack is up to date with fresh spices and make your own blend. Store in an airtight container and use for your favorite dishes.
- Step 1 Place chicken in a clean bowl and add spice seasoning over chicken and gently toss until the chicken is coated well. Then in a separate bowl, do the same thing with the shrimp. Cook orzo pasta according to package instructions. But cook "al dente" because you will finish cooking pasta when it is added to the jambalaya mixture.
- Step 2 In a large skillet, add about 2 tbsp olive oil. Start with chicken first, place in pan and add part of the onions, garlic and peppers and sauté until it is about half done. Then remove chicken and set aside. Add more oil if required, then add the balance of onions, garlic, peppers and shrimp. Sauté until shrimp is nice a pink, but do not over cook.
- Step 3 Now add to the skillet, tomatoes and chicken broth and combine with shrimp. Stir gently and add chicken back to the skillet. Continue to cook until chicken, shrimp and vegetables are tender. Let simmer for about 3 - 5 minutes. Then add orzo pasta to mixture and combine well and let simmer for about 5 minutes.
- Serve your Jambalaya Place in serving bowls and garnish with fresh chopped parsley.
JAMBALAYA WITH A TWIST
When I first got married, I couldn't cook, but I did charm my husband with this dish. This was one of the first dishes that I made, that I didn't ruin. It is a very hearty, robust, satisfying, comfort meal. Oysters, shrimp and rice...ummmm, perfect with a crusty bread and butter. Please don't let the ingredients turn you off....they blend beautifully together...I hope that you will enjoy this as much as we do.
Provided by Baby Kato
Categories Long Grain Rice
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Heat olive oil and add the shucked oysters. Cook over low heat until the edges begin to curl.
- Remove the oysters from the pan and refrigerate until needed.
- In the same frying pan cook the onions, shallot, garlic and peppers for 2 - 3 minutes on low.
- Next add the shrimp and cook until the shrimp turns pink. Add a little more olive oil if necessary.
- You will also remove the shrimp from the pan and refrigerate along with the oysters until needed.
- Bring the pan up to medium heat, add the rice, stirring constantly until the rice browns.
- Next add the tomatoes, broth, bay leaf, thyme, sea salt, pepper and sugar and bring to a boil.
- Cover and simmer on low heat until all the liquid has been absorbed.
- Add the oysters and shrimps back into the rice and heat thru, stirring gently.
- Garnish with the minced parsley.
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