Healthstrategyxcom Jambalaya Recipes

MY BEST-EVER JAMBALAYA

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add chorizo and ham; cook and stir 3-4 minutes or until browned., Add chicken to pan; cook 5-7 minutes or until no longer pink. Stir in tomatoes, broth, peppers, onion, Cajun seasoning and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until peppers are crisp-tender., Return to a boil; stir in rice and shrimp. Reduce heat; simmer, covered, 7-9 minutes or until shrimp turn pink. Remove from heat; let stand, covered, 5 minutes or until rice is tender.

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.

EVERYTHING JAMBALAYA

Steps:

• Cook rice to package directions.
• Place a large, deep skillet over medium high heat. Add oil and butter to the pan. Cube chicken and place in hot oil and butter. Brown chicken 3 minutes, add sausage, and cook 2 minutes more. Add onion, celery, pepper, bay, and cayenne.
• Saute vegetables 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more. Stir in tomatoes and broth and season with cumin, chili, poultry seasoning, and Worcestershire. Bring liquids to a boil and add shrimp.
• Simmer shrimp 5 minutes until pink and firm. Remove the pot from the heat and place on a trivet. Ladle jambalaya into shallow bowls. Using an ice cream scoop, place a scoop of rice on to the center of the bowlfuls of jambalaya. Sprinkle dishes with salt, pepper, chopped scallions, and thyme leaves.

HEALTHSTRATEGYX.COM JAMBALAYA

Steps:

• Cut the sausage on a bias 1/4 inch thick and place a 3 quart pan on the stovetop over a medium heat and add the olive oil and sausage. Fry until browned (about 3 minutes) stir and brown the other side for a further 2-3 minutes.
• Add the celery,bell pepper and onion and saute for 2 minutes. Transfer to a bowl and set aside. Cut the chicken into 1 inch chunks and try and keep them uniform. Add the chicken to the pan that contained the sausage and fry for two to three minutes stirring constantly to pick up the brown bits.Add the cajun seasoning and stir for 30 seconds. Add the bay leaves,tobasco and stir for a further 30 seconds.
• Add the sausage and sauteed vegetables to the pot and give it a quick stir then add the tomato sauce and stock and turn heat to high and allow to come up to a boil, reduce heat to low and add the bulgur wheat and stir it for 10 seconds. Cover the pan and cook for 12 minutes then remove cover and add the shrimp and cook a further 3 minutes. Remove from heat and allow to stand for 5 minutes.