ISO: ISO a great jambalaya recipe, preferably T&T to take to a Mardi Gras party.
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Jambalaya - Tried and True
Jambalaya
2 tablespoons olive oil
2 cloves garlic -- minced
1/2 cup chopped onion
1 stalk celery -- sliced
1 medium green bell pepper, seeded -- cut into strips
1 cup long-grain white rice
16 ounces canned stewed tomatoes
1 cup water or white wine
1/8 teaspoon Tabasco sauce
1/2 cup chopped cooked ham, 8 thin slices chorizo or other spicy sausage
1 teaspoon dried thyme or oregano
1 teaspoon salt
freshly ground pepper -- to taste
1 pound medium shrimp -- shelled and deveined
lemon slices and minced parsley -- for garnish
1. In a large skillet or paella pan, heat oil over medium heat. Add garlic,
onion, celery, and green pepper and saute just until softened (about 3
minutes).
2. Add rice, tomatoes and their juice, the water, hot-pepper sauce, ham (if
used), chorizo, thyme, salt, and pepper. Bring to a boil, cover, reduce heat,
and simmer 15 minutes.
3. Quickly add shrimp, cover, and cook 5 minutes longer, or until rice is
tender and shrimp have turned pink.
4. Toss with a fork. Garnish with lemon and parsley.
Note...I add crushed red pepper flakes and fresh lemon juice and zest.
Jambalaya
2 tablespoons olive oil
2 cloves garlic -- minced
1/2 cup chopped onion
1 stalk celery -- sliced
1 medium green bell pepper, seeded -- cut into strips
1 cup long-grain white rice
16 ounces canned stewed tomatoes
1 cup water or white wine
1/8 teaspoon Tabasco sauce
1/2 cup chopped cooked ham, 8 thin slices chorizo or other spicy sausage
1 teaspoon dried thyme or oregano
1 teaspoon salt
freshly ground pepper -- to taste
1 pound medium shrimp -- shelled and deveined
lemon slices and minced parsley -- for garnish
1. In a large skillet or paella pan, heat oil over medium heat. Add garlic,
onion, celery, and green pepper and saute just until softened (about 3
minutes).
2. Add rice, tomatoes and their juice, the water, hot-pepper sauce, ham (if
used), chorizo, thyme, salt, and pepper. Bring to a boil, cover, reduce heat,
and simmer 15 minutes.
3. Quickly add shrimp, cover, and cook 5 minutes longer, or until rice is
tender and shrimp have turned pink.
4. Toss with a fork. Garnish with lemon and parsley.
Note...I add crushed red pepper flakes and fresh lemon juice and zest.
Here's one from the old swap that is great - sorry I don't have the poster.
A Different Jambalaya...
Most jambayala recipes call for the rice to
be cooked in the jambalaya - this is one
that is served over cooked white rice.
Usually I make this on a weekend, and we eat
it all week - if I make the "rice cooked in
it kind" the rice absorbs the juices and
gets too soggy after the second day or so.
This is a delicious recipe - feel free to
change the meat combinations according to
your taste or diet.
1/4 1b lean pork, cubed
1/2 1b boneless chicken breast, cubed
1/2 1b smoked sausage or hot links, sliced
1/2 1b shrimp, shelled and deveined
1/4 1b ham, cubed
1 green pepper, diced
1 red pepper, diced
3 large celery stalks, sliced
1 large onion, diced
5 scallions, sliced
4 cloves garlic, minced
1-1/2 cups chicken broth
3 tbs tomato paste
3 tbs creole seasoning
1 tbs dried sage
1 tbs dried thyme
2 bay leafs
salt and pepper to taste
3 tbs flour
3 tbs butter
1 can chopped tomatoes, drained in a colander,
and squeezed by hand so they're as dry as
possible
Melt butter in a large saucepan or dutch
oven. Add the flour and cook for about 2
minutes (stirring constantly) until a light
roux forms. Add the pork cubes and cook
until lightly browned. Add the chicken and
smoked sausage, and cook until the chicken
is browned. Add all the vegetables and the
garlic and tomato paste, and cook for about
4 - 5 minutes, until the vegetables soften.
Add the bay leaf, sage, and thyme, and then
slowly add the chicken broth, stirring
constantly. Add the creole seasoning, and
then salt and freshly ground pepper to taste.
Cook at a simmer for about ten minutes. Add
the ham, shrimp, and tomatoes, and cook for
five minutes more, or until the shrimp is
cooked.
I said "saucepan" but I meant frying pan,
preferably at least a 12-inch one. I use
either cast-iron or non-stick.
Serve over hot cooked white rice. Makes
6 - 8 good-sized servings.
Note: This is even better the second day.
In fact, I always wait a day to eat it after
making it.
Elaine's notes - I usually use chicken pieces,
beef, and shrimp. I make it in a crockpot too.This is one of those recipes that whatever you do turns out well.
A Different Jambalaya...
Most jambayala recipes call for the rice to
be cooked in the jambalaya - this is one
that is served over cooked white rice.
Usually I make this on a weekend, and we eat
it all week - if I make the "rice cooked in
it kind" the rice absorbs the juices and
gets too soggy after the second day or so.
This is a delicious recipe - feel free to
change the meat combinations according to
your taste or diet.
1/4 1b lean pork, cubed
1/2 1b boneless chicken breast, cubed
1/2 1b smoked sausage or hot links, sliced
1/2 1b shrimp, shelled and deveined
1/4 1b ham, cubed
1 green pepper, diced
1 red pepper, diced
3 large celery stalks, sliced
1 large onion, diced
5 scallions, sliced
4 cloves garlic, minced
1-1/2 cups chicken broth
3 tbs tomato paste
3 tbs creole seasoning
1 tbs dried sage
1 tbs dried thyme
2 bay leafs
salt and pepper to taste
3 tbs flour
3 tbs butter
1 can chopped tomatoes, drained in a colander,
and squeezed by hand so they're as dry as
possible
Melt butter in a large saucepan or dutch
oven. Add the flour and cook for about 2
minutes (stirring constantly) until a light
roux forms. Add the pork cubes and cook
until lightly browned. Add the chicken and
smoked sausage, and cook until the chicken
is browned. Add all the vegetables and the
garlic and tomato paste, and cook for about
4 - 5 minutes, until the vegetables soften.
Add the bay leaf, sage, and thyme, and then
slowly add the chicken broth, stirring
constantly. Add the creole seasoning, and
then salt and freshly ground pepper to taste.
Cook at a simmer for about ten minutes. Add
the ham, shrimp, and tomatoes, and cook for
five minutes more, or until the shrimp is
cooked.
I said "saucepan" but I meant frying pan,
preferably at least a 12-inch one. I use
either cast-iron or non-stick.
Serve over hot cooked white rice. Makes
6 - 8 good-sized servings.
Note: This is even better the second day.
In fact, I always wait a day to eat it after
making it.
Elaine's notes - I usually use chicken pieces,
beef, and shrimp. I make it in a crockpot too.This is one of those recipes that whatever you do turns out well.
Jambalaya from Dinah Shore. It was in an old magazine published by
Cuisinart. I've started using andouille instead of Italian Sausage because I can get it now. I also put in a little Louisianna hot sauce instead of lots of crushed red pepper. sort of depends on to whom it's being served. It's a good recipe.
Jambalaya
Chicken breast and broth
2 to 2 1/2 lb chicken, cut up
2 stalks celery, with tops, halved
2 medium carrots, peeled and halved
1 medium onion, peeled
1 tsp salt
4 sprigs parsley
Jambalaya
3 Tbs unsalted butter
3 medium cloves garlic, peeled and minced
2 medium onions, peeled and coarsely chopped
1/2 large green pepper, stem, seeds and ribs removed, cut into 1/8-inch strips
1/2 cup baked ham in 1/2-inch cubes (about 4 ounces)
35 oz canned peeled Italian tomatoes, drained with 1/2 cup of juice reserved, and coarsely chopped; or 3 large ripe tomatoes, peeled, seeded and chopped plus 1/2 cup tomato juice
1 bay leaf
2 Tbs minced parsley
1 Tbs minced fresh basil or 1 teaspoon dried basil
1 Tbs minced fresh thyme or 1 teaspoon dried thyme
1/2 tsp crushed red pepper (more if you like it)
1/4 tsp dried rosemary (optional)
1 cup uncooked long-grain rice
1 Tbs vegetable oil
3 fresh Italian hot sausages (8 ounces total), cut in 1 inch slices
1 lb large fresh shrimp (about 20), peeled, deveined and halved crosswise
10-oz pkg frozen okra (whole)
1 cup cooked, flaked crab meat (about 8 ounces)
1/2 cup white wine, dry sherry or dry vermouth
1 Put the chicken with its giblets and neck into a 5-quart saucepan with the celery, carrots, 1 onion, parsley sprigs and 1 teaspoon salt. Add 6 cups of water or more, if necessary, so it just covers the chicken and vegetables. Bring to a boil over moderately high heat. Reduce the heat and simmer, covered, for about 45 minutes.
2 Remove the chicken and set aside. Strain the broth and set aside, discarding the vegetables. When the chicken is cool enough to handle, remove the skin and cut the breast meat into bite-sized pieces. Set aside. Save the dark meat for another use.
3 Heat the butter in a 5-quart casserole over moderate heat. Add the onions and garlic and cook, stirring, for about 3 minutes, or until lightly browned.
4 Add the green pepper and cook, stirring, for about 2 minutes.
5 Add the ham and cook, stirring for about 2 minutes, or until it begins to brown.
6 Add the tomatoes, tomato juice and bay leaf, reduce the heat slightly and simmer for about 10 minutes.
7 Add the parsley, basil, thyme, red pepper, rosemary and 4 cups of the reserved chicken broth. Raise the heat, bring to a boil and stir in the rice. Reduce the heat and simmer, covered, for 15 minutes.
8 Meanwhile, heat the oil in a 9-inch skillet over moderate heat and fry the sausage slices, stirring often, until well browned, about 10 minutes. Remove with a slotted spoon and drain on paper towels.
9 When the rice has cooked for 15 minutes, stir in the sausage, shrimp and okra, adjust the seasoning, and simmer, uncovered, for 5 minutes more.
10 Add the crab meat, reserved chicken breast meat and wine and simmer for another 5 minutes. If the jambalaya is thicker than you like, add a little broth or wine - but don't make is soupy.
11 Serve with cornbread.
Servings: 8
Cuisinart. I've started using andouille instead of Italian Sausage because I can get it now. I also put in a little Louisianna hot sauce instead of lots of crushed red pepper. sort of depends on to whom it's being served. It's a good recipe.
Jambalaya
Chicken breast and broth
2 to 2 1/2 lb chicken, cut up
2 stalks celery, with tops, halved
2 medium carrots, peeled and halved
1 medium onion, peeled
1 tsp salt
4 sprigs parsley
Jambalaya
3 Tbs unsalted butter
3 medium cloves garlic, peeled and minced
2 medium onions, peeled and coarsely chopped
1/2 large green pepper, stem, seeds and ribs removed, cut into 1/8-inch strips
1/2 cup baked ham in 1/2-inch cubes (about 4 ounces)
35 oz canned peeled Italian tomatoes, drained with 1/2 cup of juice reserved, and coarsely chopped; or 3 large ripe tomatoes, peeled, seeded and chopped plus 1/2 cup tomato juice
1 bay leaf
2 Tbs minced parsley
1 Tbs minced fresh basil or 1 teaspoon dried basil
1 Tbs minced fresh thyme or 1 teaspoon dried thyme
1/2 tsp crushed red pepper (more if you like it)
1/4 tsp dried rosemary (optional)
1 cup uncooked long-grain rice
1 Tbs vegetable oil
3 fresh Italian hot sausages (8 ounces total), cut in 1 inch slices
1 lb large fresh shrimp (about 20), peeled, deveined and halved crosswise
10-oz pkg frozen okra (whole)
1 cup cooked, flaked crab meat (about 8 ounces)
1/2 cup white wine, dry sherry or dry vermouth
1 Put the chicken with its giblets and neck into a 5-quart saucepan with the celery, carrots, 1 onion, parsley sprigs and 1 teaspoon salt. Add 6 cups of water or more, if necessary, so it just covers the chicken and vegetables. Bring to a boil over moderately high heat. Reduce the heat and simmer, covered, for about 45 minutes.
2 Remove the chicken and set aside. Strain the broth and set aside, discarding the vegetables. When the chicken is cool enough to handle, remove the skin and cut the breast meat into bite-sized pieces. Set aside. Save the dark meat for another use.
3 Heat the butter in a 5-quart casserole over moderate heat. Add the onions and garlic and cook, stirring, for about 3 minutes, or until lightly browned.
4 Add the green pepper and cook, stirring, for about 2 minutes.
5 Add the ham and cook, stirring for about 2 minutes, or until it begins to brown.
6 Add the tomatoes, tomato juice and bay leaf, reduce the heat slightly and simmer for about 10 minutes.
7 Add the parsley, basil, thyme, red pepper, rosemary and 4 cups of the reserved chicken broth. Raise the heat, bring to a boil and stir in the rice. Reduce the heat and simmer, covered, for 15 minutes.
8 Meanwhile, heat the oil in a 9-inch skillet over moderate heat and fry the sausage slices, stirring often, until well browned, about 10 minutes. Remove with a slotted spoon and drain on paper towels.
9 When the rice has cooked for 15 minutes, stir in the sausage, shrimp and okra, adjust the seasoning, and simmer, uncovered, for 5 minutes more.
10 Add the crab meat, reserved chicken breast meat and wine and simmer for another 5 minutes. If the jambalaya is thicker than you like, add a little broth or wine - but don't make is soupy.
11 Serve with cornbread.
Servings: 8
dawn_mo
Well-known member
This one is T&T from Mark/Denver/Houston. REC: Chicken and Sausage Jambalaya
I like to make this and add a pound of raw peeled shrimp to it. I also add the sausage to the rice for the last 15 minutes. I find it gives the sausage more snap. I also usually add some sliced green olives and capers.
This is my favorite recipe that I have come across.
* Exported from MasterCook *
Chicken and Sausage Jambalaya/Mark
Recipe By :Mark in Denver/ Houston
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
2 T vegetable oil
1 large chicken -- cut up
4 cups chopped onions
3/4 cup chopped green pepper
3/4 cup thinly sliced green onion tops
1 T. finely minced garlic
3 T. finely minced fresh parsley
1/2 cup finely chopped lean baked ham 1 lb lean pork -- cut into 1/2" cubes 6 Creole smoked sausages -- sliced 1/2" 1 thick and kept refrigerated...(You can use garlic sausage or kielbasa as substitutes)
1 T salt 1/2 tsp freshly ground black pepper
1/2 tsp cayenne
1/2 tsp chili powder
2 whole bay leaves -- crushed
1/4 tsp dried thyme
1/4 tsp dried basil
1/8 tsp ground cloves
1/8 tsp ground mace
1 & 1/2 cups long grain white rice
3 cups water
In a heavy 8-quart pot, heat the oil over high heat. Brown the chicken pieces in the hot oi, turning often to ensure even browning. Remove chicken pieces to a large platter as they brown. When all of the chicken has been browned and removed, add the vegetables, parsley, ham, and pork to the pot. Reduce the heat to medium and cook, stirring frequently, for about 15 minutes, or until the vegetables and pieces of meat atr browned. Add the sausage rounds and seasonings and continue cooking and stirring for 5 minutes more, then add the reserved chicken parts, rice and water. Mix gently.Raise the heat to high and bring to a boil, then cover the pot and turn the heat to VERY LOW. Cook for 45 minutes, uncover the pot from time to time to stir. Uncover the pot for the last 10 minutes of cooking and raise the heat to medium. Stir gently and frequently as the rice dried out. Serve immediately. - - - - - - - - - - - - - - - - - - -
I like to make this and add a pound of raw peeled shrimp to it. I also add the sausage to the rice for the last 15 minutes. I find it gives the sausage more snap. I also usually add some sliced green olives and capers.
This is my favorite recipe that I have come across.
* Exported from MasterCook *
Chicken and Sausage Jambalaya/Mark
Recipe By :Mark in Denver/ Houston
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
2 T vegetable oil
1 large chicken -- cut up
4 cups chopped onions
3/4 cup chopped green pepper
3/4 cup thinly sliced green onion tops
1 T. finely minced garlic
3 T. finely minced fresh parsley
1/2 cup finely chopped lean baked ham 1 lb lean pork -- cut into 1/2" cubes 6 Creole smoked sausages -- sliced 1/2" 1 thick and kept refrigerated...(You can use garlic sausage or kielbasa as substitutes)
1 T salt 1/2 tsp freshly ground black pepper
1/2 tsp cayenne
1/2 tsp chili powder
2 whole bay leaves -- crushed
1/4 tsp dried thyme
1/4 tsp dried basil
1/8 tsp ground cloves
1/8 tsp ground mace
1 & 1/2 cups long grain white rice
3 cups water
In a heavy 8-quart pot, heat the oil over high heat. Brown the chicken pieces in the hot oi, turning often to ensure even browning. Remove chicken pieces to a large platter as they brown. When all of the chicken has been browned and removed, add the vegetables, parsley, ham, and pork to the pot. Reduce the heat to medium and cook, stirring frequently, for about 15 minutes, or until the vegetables and pieces of meat atr browned. Add the sausage rounds and seasonings and continue cooking and stirring for 5 minutes more, then add the reserved chicken parts, rice and water. Mix gently.Raise the heat to high and bring to a boil, then cover the pot and turn the heat to VERY LOW. Cook for 45 minutes, uncover the pot from time to time to stir. Uncover the pot for the last 10 minutes of cooking and raise the heat to medium. Stir gently and frequently as the rice dried out. Serve immediately. - - - - - - - - - - - - - - - - - - -
Here's a link to a nice Cajun recipe site in Lafayette, LA. "Laissez les bon temps roulez!"
http://louisianaschoolofcooking.com/html/about.html
http://louisianaschoolofcooking.com/html/about.html
earnie
Well-known member
The one I have used several times
Lelia’s Jambalaya (Serves 12)
1/4 Cup oil
1 chicken, cut up
1 1/2 lbs sausage
4 cups chopped onions
2 cups chopped celery
2 cups chopped green pepper
1 T chopped garlic
4 cups rice
5 cups stock
2 heaping tsp salt
cayenne pepper
2 cups chopped green onions
Season & brown chicken. Add sausage and sauté with chicken. Remove from pot. For brown jambalaya, either add heaping T brown sugar to hot oil and caramelize, make roux, or use Kitchen Bouquet. For red jambalaya, delete this. Saute onions, celery, green pepper and garlic. Return chicken and sausage to pot.
Add liquid and salt, pepper and other desired seasonings and bring to boil. If using Kitchen Bouquet for brown jambalaya, add 1-2 T. For red jambalaya, add approximately 1/4 cup paprika and you may want to use w/2 stock and 1/2 tomato juice or V-8 for your liquid.
Add rice and return to boil. Cover and reduce heat to simmer.
Cook for a total of 30 minutes. After 10 minutes of cooking, remove cover and quickly turn rice from top to bottom completely.
Add green onions and chopped tomatoes if desired. For seafood jambalaya, follow the first two steps and then return seafood here.
Notes
1 cup rice to a total of 2 cups of trinity in any combination
1 cup raw rice to 1 1/4 cups liquid
overseason to compensate for the rice
cook for a total of 30 minutes, turning completely after 10 minutes.
Lelia’s Jambalaya (Serves 12)
1/4 Cup oil
1 chicken, cut up
1 1/2 lbs sausage
4 cups chopped onions
2 cups chopped celery
2 cups chopped green pepper
1 T chopped garlic
4 cups rice
5 cups stock
2 heaping tsp salt
cayenne pepper
2 cups chopped green onions
Season & brown chicken. Add sausage and sauté with chicken. Remove from pot. For brown jambalaya, either add heaping T brown sugar to hot oil and caramelize, make roux, or use Kitchen Bouquet. For red jambalaya, delete this. Saute onions, celery, green pepper and garlic. Return chicken and sausage to pot.
Add liquid and salt, pepper and other desired seasonings and bring to boil. If using Kitchen Bouquet for brown jambalaya, add 1-2 T. For red jambalaya, add approximately 1/4 cup paprika and you may want to use w/2 stock and 1/2 tomato juice or V-8 for your liquid.
Add rice and return to boil. Cover and reduce heat to simmer.
Cook for a total of 30 minutes. After 10 minutes of cooking, remove cover and quickly turn rice from top to bottom completely.
Add green onions and chopped tomatoes if desired. For seafood jambalaya, follow the first two steps and then return seafood here.
Notes
1 cup rice to a total of 2 cups of trinity in any combination
1 cup raw rice to 1 1/4 cups liquid
overseason to compensate for the rice
cook for a total of 30 minutes, turning completely after 10 minutes.
This was yummy, used andouille sausage. The next night I tried this one that a friend made and
liked. It was enjoyed by all.
Chicken, Shrimp and Andouille Jambalaya
Recipe #28165
A Cajun classic, meal in one pot! Have the hot sauce ready to splash on. Serve with some crusty french bread, a nice crisp salad, and some of your favorite wine. by Sue L
2 tablespoons extra-virgin olive oil
1 1/2 lbs boneless skinless chicken thighs
1 lb andouille sausages, cut into 1/4 inch slices
1 large onion, chopped
2 celery ribs, diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon sweet paprika
1/2 teaspoon salt
1/4-1/2 teaspoon cayenne pepper (optional)
1 1/2 cups long grain rice
1 (14 ounce) can tomatoes, chopped,with juice
2 cups chicken broth or stock
8 ounces medium shrimp, peeled and deveined
2 tablespoons chopped fresh parsley
3 green onions, finely chopped
1. Preheat oven to 350 degrees F.
2. In a large pan or Dutch oven, brown chicken in hot oil on both sides; remove and drain.
3. Add andouille, onion, celery, bell pepper, thyme, oregano, paprika, salt, and cayenne pepper to the pan, cooking and stirring for about 5 minutes until onions are tender.
4. Add rice, tomatoes with juice, and broth; bring to a boil.
5. Place rice mixture in a baking dish or oven-proof casserole; top with chicken; cover (can use foil) and bake at 350 degrees F for 40-45 minutes or until rice and chicken are done and tender.
6. Stir in shrimp, parsley, and green onions; cover and cook 5-8 minutes longer or until shrimp curl and turn bright pink and serve.
Pat's notes: Really tasty. Took a little longer than 45 minutes for the rice to cook through.
http://www.recipezaar.com/28165
liked. It was enjoyed by all.
Chicken, Shrimp and Andouille Jambalaya
Recipe #28165
A Cajun classic, meal in one pot! Have the hot sauce ready to splash on. Serve with some crusty french bread, a nice crisp salad, and some of your favorite wine. by Sue L
2 tablespoons extra-virgin olive oil
1 1/2 lbs boneless skinless chicken thighs
1 lb andouille sausages, cut into 1/4 inch slices
1 large onion, chopped
2 celery ribs, diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon sweet paprika
1/2 teaspoon salt
1/4-1/2 teaspoon cayenne pepper (optional)
1 1/2 cups long grain rice
1 (14 ounce) can tomatoes, chopped,with juice
2 cups chicken broth or stock
8 ounces medium shrimp, peeled and deveined
2 tablespoons chopped fresh parsley
3 green onions, finely chopped
1. Preheat oven to 350 degrees F.
2. In a large pan or Dutch oven, brown chicken in hot oil on both sides; remove and drain.
3. Add andouille, onion, celery, bell pepper, thyme, oregano, paprika, salt, and cayenne pepper to the pan, cooking and stirring for about 5 minutes until onions are tender.
4. Add rice, tomatoes with juice, and broth; bring to a boil.
5. Place rice mixture in a baking dish or oven-proof casserole; top with chicken; cover (can use foil) and bake at 350 degrees F for 40-45 minutes or until rice and chicken are done and tender.
6. Stir in shrimp, parsley, and green onions; cover and cook 5-8 minutes longer or until shrimp curl and turn bright pink and serve.
Pat's notes: Really tasty. Took a little longer than 45 minutes for the rice to cook through.
http://www.recipezaar.com/28165