Parade Magazine Cookbook Jambalaya Recipes

PARADE MAGAZINE COOKBOOK JAMBALAYA

Steps:

• Heat 1 tablespoon of oil in large dutch oven over medium heat. Saute sausage until browned. Remove with slotted spoon and set aside. Add 1 tablespoon of oil and saute chicken breast pieces until lightly browned. Remove with a slotted spoon and set aside.
• In the same pot, saute onion, green pepper, celery and garlic until tender. Stir in tomato paste, and tomatoes with juice. Add bay leaves, thyme, salt and cayenne pepper.
• Add browned sausage and chicken breast pieces, and cook, partially covered, simmering for about 1/2 hour.
• Add shrimp and cook for about 5 minutes.
• Top with lemon wedges and sliced green onions.

LEGENDARY JAMBALAYA

Steps:

• Heat a large, heavy, dry stockpot or Dutch oven over high heat. Add 1 tablespoon peanut oil, and then brown the sausage. Remove the sausage from the pan, and reserve the drippings. Add another tablespoon peanut oil, and then brown the chicken, adding more peanut oil, if necessary.
• Return the sausage to the pan with the chicken, and add the onion, celery, garlic, and pepper. Saute until the meats and the vegetables are cooked through. Add the tomatoes and the hot sauce, and stir with a wooden spoon to combine. Add the file powder and the Cajun spice, reduce the heat to low, and simmer for at least 1 hour. Serve over cooked, steamed rice.