Jeffs Jambalaya Recipes

CHEF JOHN'S SAUSAGE & SHRIMP JAMBALAYA

Steps:

• Place butter and sausage in a large stockpot over medium heat; cook and stir for 5-6 minutes until sausage begins to brown.
• Stir in paprika, cumin and cayenne; cook for 1 minute.
• Stir tomatoes, celery, green pepper, green onions, salt, and bay leaf into sausage mixture.
• Add brown rice and stir to combine. Stir in chicken stock and turn heat to low. Cover and cook for until rice is just tender, about 45 minutes.
• Stir in shrimp, replace lid and cook for 5 minutes. Season with salt and black pepper.

JAMBALAYA IN A JIFFY

Steps:

• Heat olive oil in a large, deep skillet over medium heat; cook and stir onion and green bell pepper in the hot oil until tender, 5 to 8 minutes. Stir garlic into vegetables and cook until fragrant and softened, about 2 minutes.
• Stir kielbasa sausage, tomatoes with juice, water, paprika, oregano, thyme, and hot sauce into onion mixture, bring to a boil, and stir in orzo. Reduce heat to low, cover, and simmer until orzo are tender, about 10 minutes.

JUMBALAYA

Steps:

• Use any combination of the meats, but the shrimp is a must. I like using parboiled brats for the sausage, but kielbasa is OK. There is no need to parboil fully cooked meats, and do NOT pre-cook the shrimp.
• Saute the raw veggies (the holy trinity of Cajun cuisine) in the oil until the onion is translucent. Add tomatoes (do not drain), Worcestershire and Tabasco sauces, Simmer 30 minutes.
• Add meat (not shrimp, yet) and broth. Cover and simmer 1 to 1 1/2 hours.
• Add shrimp, then stir in rice. Cover and simmer until all liquid is absorbed. If rice is not quite done, add water, 1 cup at a time, and continue to simmer until rice is done to your taste. (think risotto).

JEFF'S JAMBALAYA

Steps:

• Slice kielbasa into bite sized pieces and brown in oven (to reduce fat).
• Saute onions, pepper, celery, and garlic in part of the olive oil (in heavy pot) about 7 minutes, when done, set aside in prep bowl.
• Add rest of olive oil to pot and saute chicken until golden and done, then add kielbasa.
• Return onions, pepper, celery and garlic to pot.
• Add spices, tomatoes, paste, and hot sauce, and cook on medium for about 10 minutes.
• Add rice, and 4 cups water, reduce heat and simmer 20 minutes, longer, if you wish.
• Add shrimp, and cook another 5 minutes or until shrimp just turn pink.
• Serve with hot crusty French bread.