Spicy Jambalaya Recipes

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.

SPICY JAMBALAYA

Steps:

• Prepare rice mix according to package directions. Meanwhile, in a large skillet, cook chicken and sausage in butter for 5 minutes. Add garlic; cook 1 minute longer. Add the green pepper, celery and onion; cook and stir until meat is no longer pink and vegetables are tender., Stir in tomato and seasonings; heat through. Add the shrimp; cook an stir for 3-4 minutes or until shrimp turn pink. Serve with the prepared rice.

SPICY JAMBALAYA

Steps:

• In a boiler, add bay leaves, diced ham and water. Let boil for 1 hour. In another pan, heat oil. Add diced chicken, onions and celery. Saute until tender then add peppers, onions and diced tomatoes. Add tomato paste, chopped parsley, crushed garlic, dried thyme, cayenne pepper, Worcestershire sauce, and smoked sausage. Add cooked rice to jambalaya and salt to taste.

SPICY JAMBALAYA

Steps:

• Cut chicken and sausage into small pieces.
• Put the liquid from tomatoes over the sausage, let soak.
• Put diced rotel over chicken, let soak.
• Chop bell pepper, onion, garlic, and green onion into really small pieces.
• Heat 1/4 cup of oil on a medium to low fire.
• Drain sausage (save liquid).
• Put sausage in and brown it until they become sticky. Remove sausage and put aside.
• Add chicken and rotel in the same oil and cook until it becomes brown and sticky. Remove chicken and set aside.
• Leave the same oil in the pot (add a little more if needed) and add onion, bell pepper, garlic and a little bit of green onions (save most of the green onions to add at the end).
• Fry everything down until it is soft and has browned. (this may take 10 to 15 minutes).
• Once everything has browned, add chicken and sausage back into the pot.
• Add 3 cups of uncooked rice. Stir it all together well and let it fry for a minute or two.
• Measure out 3 1/2 cups of rotel juice and chicken broth combined. Add to the pot.
• When contents of the pot come to a boil, cover and simmer for 30 to 45 minutes. (Make sure the fire is low) Try not to open the pot for at least 30 minutes.
• When it is done sprinkle remaining green onions over it and serve.

SPICY CAJUN CHICKEN AND SAUSAGE JAMBALAYA

Steps:

• In a large pot melt butter over medium-high heat.
• Add onion, bell pepper, celery, garlic and saute 5 minutes stirring often.
• Add shrimp, chicken bay leaves and thyme. Reduce heat to medium and cook for 10 minutes or until chicken is no longer pink inside and the shrimp is opaque.
• Stir in paprika until thoroughly mixed with other ingredients.
• Stir in tomatoes, chicken broth, worcestershire sauce and hot sauce until well mixed.
• Add sausage and ham stirring well. Add crawfish (if using) and cook over medium-high heat until the liquid returns to a boil.
• Stir in scallions, salt and rice. Reduce heat to low, cover with lid and cook 30 minutes or until the rice is tender.
• Serve with fresh crusty french bread.

SPICY SEAFOOD JAMBALAYA

Steps:

• Heat the olive oil in a large flame proof pan with a lid.
• Saute onion, bacon, capsicum and garlic for 5 minutes or until soft.
• Stir in thyme, cayenne pepper, spice mix.
• Cook for 2 minutes then add the rice.
• Add the tomato paste, tomatoes, chicken stock and wine and bring to the boil.
• Reduce heat, cover and simmer for 10-15 minutes or until rice is just tender and liquid has been absorbed.
• Add the shrimps, mussels, fish and cook covered for further 3 minutes until seafood is cooked through and mussels have opened.
• (Discard any that have not opened).
• Stir in the coriander, season to taste and serve immediately.