Creole Jambalaya From Bon Appetit Recipes

CREOLE JAMBALAYA

Steps:

• In a Dutch oven over medium-high heat, saute the onion, celery and green pepper in butter until tender. Add garlic; cook 1 minute longer. Add the next 9 ingredients; bring to a boil over medium-high heat. Reduce heat; cover and simmer until rice is tender, about 25 minutes. , Add shrimp and parsley; simmer, uncovered, until shrimp turn pink, 7-10 minutes.

BRAD'S CAMPSITE JAMBALAYA

Steps:

• Prepare grill for high heat. Heat oil in a large wok or skillet set directly on grate. (If cooking indoors, place over high heat.) Add chicken and sausage; season with salt and pepper. Cook, turning often, until browned, about 5 minutes.
• Add onion, bell pepper, celery, and garlic. Cook, stirring often, until softened, about 5 minutes. Add tomato paste and cook, stirring, until it begins to darken, about 2 minutes. Mix in tomatoes, scraping up browned bits, then mix in rice, seasoning, and bay leaves. Add broth; season with salt and pepper. Bring to a boil.
• Move wok to a cooler spot (or reduce heat), cover with foil, and simmer until almost all liquid is absorbed, 20-30 minutes.
• Season shrimp with salt and pepper; mix into rice. Cover and cook until rice is tender and shrimp are cooked through, 5-8 minutes. Top with parsley.

CREOLE JAMBALAYA FROM BON APPETIT

Steps:

• Heat 1 tablespoon of the oil in a large, heavy pot or Dutch oven over medium-high heat.
• Add sausage and cook, stirring to break meat up until all pink has disappeared, 5-6 minutes.
• Transfer sausage to a plate lined with paper towels to drain.
• Season chicken pieces with salt.
• Add remaining tablespoon of oil to pot. Add chicken and brown evenly on all sides.
• Remove pan from heat and carefully drain off any excess oil that has accumulated in the pot.
• Add sausage, rice, tomatoes, broth and Tabasco. (If using garlic oil, add here.) See recipe below.
• Bring to a boil, then reduce heat to medium-low, cover pot and simmer until rice is tender and most of the liquid has been absorbed, about 25 minutes.
• Remove from heat and let stand, covered, for 10 minutes.
• Serve warm from pot.
• Garlic Oil:.
• 1/4 cup vegetable oil.
• 1 head garlic (about 10 cloves), skinned and thinly sliced.
• Heat vegetable oil in a small skillet over medium heat.
• Add garlic and cook, stirring occasionally, until garlic is very brown.
• Strain and use, according to taste.

AUTHENTIC CREOLE JAMBALAYA

Steps:

• Saute onion, green pepper, celery, garlic in melted butter Add shrimp and ham and saute about 5 minutes.
• Stir in tomatoes and cook 10 minutes.
• Stir in rice, add seasoning and liquid.
• Bring to a boil cover and simmer until rice is done.

JAMBALAYA STUFFING

Steps:

• Heat oil in heavy 5-quart saucepan over medium heat.
• Add andouille and stir until crisp and brown, about 10 minutes; transfer to paper towels using slotted spoon, to drain.
• Add bell peppers,onion,celery, garlic,thyme,bay leaves, pepper,white pepper, file' and cayenne to saucepan.
• Cover and cook over low heat until vegetables are tender, stirring occasionally, about 15 minutes.
• Mix in stock,tomatoes and salt; increase heat and bring to a boil.
• Stir in rice; reduce heat to low, cover and cook until rice has absorbed all liquid, about 22 minutes.
• Transfer rice mixture to a large bowl, add the andouille sausage and green onions and cool.
• Can be prepared 1 day ahead. Cover and chill. Bring to room temperature before continuing.
• Preheat oven to 375 degrees.
• Stir crab into stuffing.
• Reserve 7 cups stuffing for turkey (if desired).
• Spoon remaining stuffing into a 2-quart baking dish and cover tightly.
• Can be prepared 4 1/2 hour ahead and refrigerated.
• Bake until hot, about 40 minutes, and serve.

LOUISIANA JAMBALAYA

Steps:

• Melt butter in heavy large Dutch oven over medium-high heat. Add red onions, 4 green onion, bell pepper, garlic, bay leaves, jalapeño, Creole Seasoning, cayenne pepper and oregano. Cover and cook until vegetables are tender, stirring occasionally, about 15 minutes. Mix in tomato paste. Add sausage, ham, broth, tomatoes and rice. Bring mixture to simmer. Reduce heat to low, cover and cook until rice is very tender, stirring occasionally, about 1 hour. Garnish with remaining green onion and serve.

JAMBALAYA

Steps:

• 1. In a Dutch oven or 2 quart stock pot, cook rice until light and fluffy. Note: you may use a rice cooker.
• 2. Peel, de-vein and rinse shrimp, set aside. Cut Andouille sausage slanted and set aside. Dice onions, green onions, celery, bell pepper and minced garlic.
• 3. Season chicken breast with salt and pepper, pan fry in olive oil lightly browned on each side and cut into 2" cubes. Set aside.
• 4. Sauté onions, green onions, bell pepper & celery in pan drippings, add 2 T. butter, cook until clear and tender. Add tomato paste, 1 c. chicken or seafood stock, minced garlic and diced tomatoes. Stir and simmer for 15 minutes.
• 5. Gradually add shrimp, chicken and sausage; cook until shrimp are pink.
• 6. Spoon Jambalaya mixture into cooked fluffy rice. Cook on low heat for 10 minutes.

JAMBALAYA RECIPE (CREOLE)

Steps:

• Heat 1 tablespoon of oil in a large pot or Dutch oven over medium heat. Season the sausage and chicken pieces with half of the Cajun seasoning.
• Brown sausage in the hot oil; remove with slotted spoon and set aside. Add remaining oil to the pot and sauté chicken until lightly browned. Remove with slotted spoon; set aside.
• Sauté the onion, bell pepper and celery until onion is soft and transparent. Add the garlic and cook until fragrant (30 seconds).
• Stir in the tomatoes; season with salt, pepper, thyme, oregano, red pepper flakes (or Cayenne powder), hot pepper sauce, Worcestershire sauce, and the remaining Cajun seasoning. Stir in the okra slices (or file powder), chicken and sausage. Cook for 5 minutes, while stirring occasionally.
• Add in the rice and chicken broth, bring to a boil, then reduce heat to low-medium. Cover and let simmer for about 20 to 25 minutes, or until liquid is absorbed and rice is cooked, while stirring occasionally.
• Place the shrimp on top of the Jambalaya mixture, stir through gently and cover with lid. Allow to simmer while stirring occasionally, until the shrimp are cooked through and pink (about 5-6 minutes, depending on the size/thickness of the shrimp being used).
• Season with a little extra salt and pepper if needed and remove from heat. Adjust heat with extra hot sauce, Cayenne pepper or Cajun seasoning. Serve immediately with sliced green onions and parsley.