JAMBALAYA
Spicy jambalaya with chicken and andouille sausage.
Provided by Terri
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Time 1h5m
Yield 6
Number Of Ingredients 17
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.
Nutrition Facts : Calories 465.1 calories, Carbohydrate 42.4 g, Cholesterol 73.1 mg, Fat 19.8 g, Fiber 3 g, Protein 28.1 g, SaturatedFat 5.7 g, Sodium 1632.7 mg, Sugar 2 g
PAPA'S JAMBALAYA
My Papa in law is famous for his jambalaya - he makes massive pots of it for different charities and for family gatherings. He told me the proportions of ingredients based on 10 lbs of rice, which is the smallest sized batch he makes. You can reduce the amount of meat, but it will take away from the heartiness and overall flavor of the dish. It is important to use a cast iron pot. The cooking time is long, but you don't have to stand over the pot until the end when you add the rice. One pound of rice is supposed to be about 2 1/2 cups, which is why I put 5 cups of liquid- the proper ratio is one part rice to two parts water, so measure the rice to be sure :-) I don't have a large cast iron pot, and was able to make it in a stainless steel pot with few adjustments. While the meat and vegetables are browning, add small amounts of water (just enough to cover the bottom of the pot) to prevent everything from sticking. Add more water as needed to keep the veggies and meat loose. At the end of the recipe, cook until all of the water is absorbed - although it will still need to rest a few minutes before serving.
Provided by Random Rachel
Categories Rice
Time 2h
Yield 15 serving(s)
Number Of Ingredients 12
Steps:
- Parboil the chicken. Save the broth, and debone the chicken. Dice into bite sized pieces.
- Saute chicken, pork and sausage in its own fat. Allow it to cook for a long time (at least 45 minutes) so that it will become tender.
- Remove the cooked meat from the pot, set aside.
- Saute the onion, green onion bottoms, garlic, and celery until transparent. Put the meat back into the pot. Add reserved broth, and enough water to make 5 cups total liquid added. Season to taste with kitchen bouquet and gravy master (you don't need more than 1/2 a teaspoon of either.) Add green onion tops.
- Bring to a boil, then reduce heat and allow to simmer for a while (at least 30 minutes) for the flavors to meld.
- Add the rice, and stir to prevent it from sticking. When the liquid is almost absorbed, remove from heat and cover the pot. Allow it to sit for 5-10 minutes before serving.
- If you like it hot you can add cayenne pepper in with the spices.
Nutrition Facts : Calories 338.1, Fat 14.8, SaturatedFat 5, Cholesterol 57.6, Sodium 762.4, Carbohydrate 30.6, Fiber 1.1, Sugar 1.9, Protein 18.9
PASTA JAMBALAYA
Make and share this Pasta Jambalaya recipe from Food.com.
Provided by Bev I Am
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Heat 2 tablespoons oil in heavy large pot over medium heat.
- Add sausages; saute until light brown, 5 minutes.
- Using slotted spoon, transfer sausages to paper towels.
- Pour drippings from pot; discard.
- Add remaining 2 tablespoons oil to pot and heat over medium heat.
- Stir in onion and next 9 ingredients.
- Cover and cook until vegetables are almost tender, stirring often, about 8 minutes.
- Stir in crushed tomatoes and diced tomatoes with juices and bring to boil.
- Reduce heat, cover and simmer 15 minutes to blend flavors.
- Stir in sausages, Worcestershire sauce and hot pepper sauce; simmer uncovered until sauce thickens slightly, about 5 minutes longer.
- Season to taste with salt and pepper.
- Discard bay leaves.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
- Remove from heat.
- Add shrimp to pot; cover and let stand just until shrimp are pink on outside and opaque in center, about 2 minutes.
- Drain pasta and shrimp; return to pot.
- Add sauce and toss to blend.
- Transfer to bowl.
- Serve, passing Parmesan cheese separately.
Nutrition Facts : Calories 762.9, Fat 32.5, SaturatedFat 9, Cholesterol 186.4, Sodium 1695.7, Carbohydrate 74.5, Fiber 6.3, Sugar 9.8, Protein 42.5
PASTA JAMBALAYA
Provided by Elizabeth Heiskell
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Cook the pasta in salted water according to the package directions until al dente. Drain the pasta, reserving 1 cup cooking water; keep warm.
- Heat 1 tablespoon of the oil in a large Dutch oven over medium-high heat. Sprinkle the shrimp with 2 teaspoons of the Cajun seasoning, and add to the Dutch oven. Cook, stirring occasionally, just until the shrimp turn pink, about 3 minutes. Transfer to a plate. Add 1 tablespoon of the oil to the Dutch oven; sprinkle the chicken with 2 teaspoons of the Cajun seasoning. Add the chicken to the Dutch oven, and cook, turning to brown on all sides, until done, about 5 minutes. Transfer the chicken to the plate with the shrimp. Add the remaining 1 tablespoon oil to the Dutch oven; add the sausage, onion, and bell pepper. Cook, stirring often, until the sausage is browned and the vegetables are tender, about 5 minutes. Add the garlic; cook 1 minute. Add the stock, and cook 30 seconds, stirring and scraping to loosen browned bits from the bottom of the Dutch oven. Add the tomatoes, thyme, and remaining 2 teaspoons Cajun seasoning; cook about 2 minutes. Stir in the heavy cream.
- Add the shrimp, chicken, pasta, and reserved 1 cup cooking water to the Dutch oven; toss to combine. Cook until the mixture is thoroughly heated and the sauce thickens, 1 to 2 minutes. Remove from the heat, and add the Parmesan and basil; toss to combine.
JAMBALAYA
Make and share this Jambalaya recipe from Food.com.
Provided by Erica_Hildebrand
Categories Chicken Breast
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Put the vegetables in a 4-quart saucepan and cook them over low heat for 10 to 15 minutes.
- Add Andouille, ham, chicken, and spices.
- Add enough chicken stock to cover and simmer until the mixture becomes thick, about 15 minutes.
- Add shrimp and rice, mix in parsley, cook two more minutes and serve.
Nutrition Facts : Calories 226.6, Fat 1.8, SaturatedFat 0.5, Cholesterol 6.4, Sodium 311.3, Carbohydrate 44.1, Fiber 2, Sugar 3.6, Protein 7.6
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