Northern Jambalaya Recipes

AUTHENTIC JAMBALAYA RECIPE (EASY & HEALTHY JAMBALAYA)

Steps:

• Heat the oil on medium in a large Dutch oven on the stove top.
• Add onion, celery, and bell pepper and cook about 5 minutes.
• Add garlic, basil, oregano, and thyme and stir. Cook for about 5 more minutes.
• Add the chicken and sausage and let brown for 5-10 minutes, stirring often.
• Add cayenne pepper and paprika to the meat mixture and blend lightly.
• Pour in the crushed tomatoes, chicken broth, and rice and mix. Bring to a light boil, then lower the heat to 1-2 and cover.
• Cook covered on low for 45 minutes, stirring a couple times to make sure the rice isn't sticking to the bottom.
• During the last 5-10 minutes of cooking, add the shrimp to the top of the mixture and cover. Check again after about 5 minutes and flip shrimp over, making sure not to cover it deeply so you can keep an eye on its doneness. Cover and cook 5 more minutes or until shrimp is opaque pink and white.
• Serve right away with a side salad and crusty bread if desired.

NORTHERN JAMBALAYA

Steps:

• 1. Brown SAUSAGE with a teaspoon of OIL in fry pan with medium heat - do not keep reserve 2. With a 1/4 cup of OIL and BUTTER place CHICKEN in large Pan (do not crowd pan) and brown slowly to finish - season with CAJUN spice right before removing from pan (add reserve to Pot in Step 3 for Onions, Peppers, etc...), pull apart and reserve with SAUSAGE (while chicken is cooling chop vegetables), you may skin the chicken if desired after cooking 3. In the large pot add ONIONS, PEPPERS, CELERY, and GARLIC - and cook over medium-low for 5 minutes, then add BROTH** and heat until vegetables are soft and onions are clear. I like to go a minute or two past this 4. Add DICED TOMATOES, PASTE, SALT, WH PEPPER, TABASCO, and PARSLEY, bring to a boil (and no more) then add SAUSAGE, CHICKEN, RICE*, and reduce to a simmer, cook for 20 minutes, then add SHRIMP and continue cooking for another 30 minutes, note; increase heat slightly, stir a few times, watch not to burn contents that settle to the bottom When finished, let pot stand for 15, serve with your favorite bread, and add a mixed greens salad for a complete meal * Rinse until water runs clear** Add as needed based on dry volume of other ingredients. I typically use about 80 oz (10 Cups)

MY BEST-EVER JAMBALAYA

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add chorizo and ham; cook and stir 3-4 minutes or until browned., Add chicken to pan; cook 5-7 minutes or until no longer pink. Stir in tomatoes, broth, peppers, onion, Cajun seasoning and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until peppers are crisp-tender., Return to a boil; stir in rice and shrimp. Reduce heat; simmer, covered, 7-9 minutes or until shrimp turn pink. Remove from heat; let stand, covered, 5 minutes or until rice is tender.

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.

NORTHERN STYLE JAMBALAYA STUFFED PEPPERS

Steps:

• Pre-heat oven to 400° F.
• In a large sauce pan, stir together diced sausage, rice mix and seasoning packets. Add water called for on the back of each package of rice mix, and cook according to package directions, omitting the oil called for on the package.
• Meanwhile, cut miniature peppers in half, leaving stems intact. Remove seeds and membranes.
• Once rice mix is done cooking (about 30 min) Stir remaining ingredients into hot rice. Season to taste with salt and pepper.
• Stuff mini peppers with rice mixture and place on a foil lined baking sheet.
• Bake at 400° F. for 15 minutes or until peppers are crisp tender and filling hot. Serve immediately.

NORTHERN JAMBALAYA

Steps:

• Preheat your oven to 350.
• Mix the soup, cayenne and rice together.
• Brown the hamburg and kielbasa.
• In that same pan cook the green pepper, onion and celery until soft.
• Add all the ingredients to a 9 X 13 pan, mix together.
• Bake until brown and bubbly.