JAMBASTA
Jambasta
Provided by The Rachael Ray Staff
Number Of Ingredients 32
Steps:
- Bring a large pot of water to a boil
- Add salt, then the pasta, cook until al dente and drain
- While the pasta cooks, heat a large, deep skillet over medium-high heat
- Add the EVOO, 2 turns of the pan, and brown the sausage for about 4 minutes to render the fat and crisp the sausage
- Transfer the sausage to a plate with a slotted spoon
- Add the butter, garlic, jalapeo and bell peppers, celery and onion to the skillet and cook for 5 minutes
- Season with salt and pepper
- Add the flour and cook for 2 minutes, then whisk in the beer and cook until it evaporates, about 2 minutes
- Add the broth, tomatoes, hot sauce and thyme
- Bring the liquid to a bubble and stir in the chicken and shrimp
- Cover and cook for 7 minutes, until the chicken is cooked and the shrimp are opaque and firm
- Stir in the cream and add the pasta
- Ladle up the Jambasta, top with the scallions and the reserved crispy andouille sausage
JAMBALASTA
Try this delicious spin on Jambalaya using pasta instead of rice!
Provided by raesive
Categories Meat and Poultry Recipes Pork Sausage
Time 50m
Yield 6
Number Of Ingredients 16
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
- Heat the oil in a large skillet over high heat; cook and stir the onion in the oil until translucent, about 5 minutes. Add the chicken, shrimp, sugar, Cajun seasoning, paprika, garlic powder, oregano, salt, and hot sauce and cook until the chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes. Stir in the kielbasa and diced tomatoes. Whisk together the cornstarch and cold water in a small bowl until smooth; pour into the skillet. Reduce heat to medium and simmer until thickened, about 10 minutes. Ladle over the linguine.
Nutrition Facts : Calories 860.2 calories, Carbohydrate 94.1 g, Cholesterol 192.2 mg, Fat 32.1 g, Fiber 5.9 g, Protein 46.8 g, SaturatedFat 12.5 g, Sodium 1672.5 mg, Sugar 11.5 g
EVERYTHING JAMBALAYA
Although I was "not an easy child," my Cajun daddy says there are many reasons he loves me. I think this recipe may be at the top of a very short list!
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Cook rice to package directions.
- Place a large, deep skillet over medium high heat. Add oil and butter to the pan. Cube chicken and place in hot oil and butter. Brown chicken 3 minutes, add sausage, and cook 2 minutes more. Add onion, celery, pepper, bay, and cayenne.
- Saute vegetables 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more. Stir in tomatoes and broth and season with cumin, chili, poultry seasoning, and Worcestershire. Bring liquids to a boil and add shrimp.
- Simmer shrimp 5 minutes until pink and firm. Remove the pot from the heat and place on a trivet. Ladle jambalaya into shallow bowls. Using an ice cream scoop, place a scoop of rice on to the center of the bowlfuls of jambalaya. Sprinkle dishes with salt, pepper, chopped scallions, and thyme leaves.
JAMBASTA
This is a Recipe from Rachael Ray, it is so delish. enjoy :)
Provided by Serena Harbaugh @angell100
Categories Chicken
Number Of Ingredients 20
Steps:
- Heat a pot of water to a boil for pasta and add salt to it then pasta. cook to al dente and drain.
- While pasta boils, heat a deep skillet over medium high heat. add extra virgin olive oil, butter and andouille sausage. brown the sausage 2 to 3 minutes to render the fat. remove with a slotted spoon, and set a side.
- Add garlic, peppers, celery and onions. saute the veggies for 5 to 6 minute. season the mixture with salt and pepper and add flour to pan. cook flour with veggies for 2 minutes more then whisk in beer, cook beer out 2 minutes.
- Add chicken stock, tomatoes, hot sauce and thyme. bring liquid to a bubble and add chicken and shrimp. cook 6 to 7 minutes until chicken is firm and shrimp are opaque and firm. stir to mix in cooking juices then add in cream.
- Drain the pasta and add it to the sauce. ladle up the jambasta and top with chopped scallions and reserved crispy andouille sausage
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.
JAMBASTA
Make and share this Jambasta recipe from Food.com.
Provided by Valerie in Florida
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Bring a large pot of water to a boil. Add salt, then add the pasta, cook until al dente and drain.
- While the pasta is cooking, heat a large, deep skillet over medium-high heat. Add the extra virgin olive oil, 2 turns of the pan, add the sausage and brown for about 4 minutes to render the fat and crisp the sausage. Transfer the sausage to a plate with a slotted spoon.
- Add the butter, garlic, chile, bell pepper, celery and onion to the skillet and cook for 5 minutes.
- Season with salt and pepper; add the flour and cook for 2 minutes, then whisk in the beer and cook until it evaporates, about 2 minutes.
- Add the broth, tomatoes, hot sauce and thyme. Bring the liquid to a bubble and stir in the chicken and shrimp.
- Cover and cook for 7 minutes, until the chicken is cooked and the shrimp are opaque and firm.
- Stir in the cream and add the cooked pasta. Ladle up the jambasta and top with the scallions and the reserved crispy andouille sausage.
Nutrition Facts : Calories 1033.2, Fat 41.9, SaturatedFat 15.6, Cholesterol 175.9, Sodium 1587.4, Carbohydrate 108.5, Fiber 7.5, Sugar 6.9, Protein 50.5
7-UP PIE CRUST
This is a recipe I tweaked from cdkitchen.com. It originally called for lard, but I don't care for it, so I subbed half butter, half shortening. I made this for a Colonial Apple Pie, and it was delicious! The 7-Up sounds strange, but you don't taste it at all. It just makes the crust flakey.
Provided by staticat09
Categories Dessert
Time 5m
Yield 1 top and bottom pie crust, 10 serving(s)
Number Of Ingredients 5
Steps:
- In a bowl, combine salt and flour.
- Cut in shortening and butter using a pastry cutter until you see pea-sized globs.
- Slowly pour in the 7-UP, and stir to combine.
- Split dough in half, form into rounds, and wrap in plastic wrap.
- Chill in the fridge 30 minutes to an hour before using.
- Use in recipes that call for a single-crust pie.
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