Jambalaya For 20 Recipes

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.

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.

EASY JAMBALAYA RECIPE BY TASTY

Steps:

• Heat olive oil in a large pot over medium high heat. Add diced chicken breasts and Andouille sausage. Add salt and pepper to taste, and cook thoroughly.
• Add crushed garlic and a diced jalapeño pepper.
• NOTE: Leave the jalapeño seeds in for extra spice
• Stir in diced onion, peppers, celery until they're soft.
• Add chicken stock, tomatoes, rice, cajun seasoning, bay leaf, dried thyme, cayenne pepper and stir.
• Cover and simmer stew for 30 minutes.
• NOTE: Stir occasionally to make sure the rice doesn't burn at the bottom of the pan.
• Once the rice is cooked, add in shrimp, season with salt and pepper, then continue simmering until the shrimp are cooked through.
• Enjoy!

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.

JAMBALAYA FOR 20

Steps:

• Spice Dump, per batch 5 tbsp MSG 4 tbsp Ham Base 12 tbsp "Slap Ya Mama" cajun seasoning 2 tbsp mexican shrimp powder 4 bay leaves Wet Ingredients per batch 18 cups Chicken Stock 2 cans Rotel 2 cans tomato paste 3 heaping little spoons of minced garlic Rice per batch 10 cups Marinate chicken pieces in ½ a Shner bock, 4 tbs of Cajun seasoning and 2 heaping little spoonfuls of garlic. Fry breakfast sausage, crumble and brown to medium dark, set aside. Drain grease and discard. Fry bacon, drain grease and reserve for frying. Chop bacon Fry link sausage to light brown, reserve. Fry ham to light brown, reserve. Fry chicken to medium brown, reserve. Fry trinity in bacon grease and with chopped bacon until it has some color, reserve. Bring stock and rotel to simmer in pan. Add spice dump, garlic and tomato paste Simmer for 5 minutes Add fried meats and trinity Bring back to simmer, simmer 5-10 minutes. Add rice, bring back to simmer/low boil, cover with heavy foil, place in 250F oven for an hour, turning over rice after 30 minutes. Top with chopped green onions and parsley for serving.