MIKE'S JAMBALAYA
Found a jambalaya recipe in the paper. Modified it a little, messed around with it a lot, and this is what I came up with. I think the only thing probably original is the name of the guy who came up with the original recipe. Thanks Mike :).......
Provided by Momatad
Categories Stew
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- If using smoked andouille, cut into 1/2" rounds, if using raw, cut into smallest possible pieces. Saute in a 5 quart dutch oven or wide stock pot until lightly browned. Remove with slotted spoon to a small bowl. Reserve rendered fat in dutch oven.
- Melt butter in rendered fat,and add garlic, green pepper, onion, and celery to the pan. Saute until soft.
- Add salt and pepper, to taste.
- Add thyme, basil, file and rice to vegetables and saute approximately 2 minutes.
- Add bay leaf and stir in tomatoes and chicken stock.
- Bring to a boil, cover and reduce heat to low. Simmer until rice is tender, approximately 20-25 minutes, stirring 2-3 times.
- Add chicken (or turkey) and stir gently until chicken the thoroughly warmed. Return sausage to the pan and add shrimp at this time. Simmer another 2-3 minutes until shrimp is warmed. Remove bay leaf. Serve with addtional salt, pepper, and hot sauce to taste.
Nutrition Facts : Calories 957.6, Fat 46.4, SaturatedFat 15.2, Cholesterol 316, Sodium 3895.8, Carbohydrate 60.7, Fiber 3.8, Sugar 8.8, Protein 72.7
CAJUN JAMBALAYA
Steps:
- In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.
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