Jambasta Recipes

JAMBASTA

Steps:

• Bring a large pot of water to a boil
• Add salt, then the pasta, cook until al dente and drain
• While the pasta cooks, heat a large, deep skillet over medium-high heat
• Add the EVOO, 2 turns of the pan, and brown the sausage for about 4 minutes to render the fat and crisp the sausage
• Transfer the sausage to a plate with a slotted spoon
• Add the butter, garlic, jalapeo and bell peppers, celery and onion to the skillet and cook for 5 minutes
• Season with salt and pepper
• Add the flour and cook for 2 minutes, then whisk in the beer and cook until it evaporates, about 2 minutes
• Add the broth, tomatoes, hot sauce and thyme
• Bring the liquid to a bubble and stir in the chicken and shrimp
• Cover and cook for 7 minutes, until the chicken is cooked and the shrimp are opaque and firm
• Stir in the cream and add the pasta
• Ladle up the Jambasta, top with the scallions and the reserved crispy andouille sausage

JAMBALASTA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
• Heat the oil in a large skillet over high heat; cook and stir the onion in the oil until translucent, about 5 minutes. Add the chicken, shrimp, sugar, Cajun seasoning, paprika, garlic powder, oregano, salt, and hot sauce and cook until the chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes. Stir in the kielbasa and diced tomatoes. Whisk together the cornstarch and cold water in a small bowl until smooth; pour into the skillet. Reduce heat to medium and simmer until thickened, about 10 minutes. Ladle over the linguine.

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.

JAMBALAYA

Steps:

• Heat oven to 200C/180C fan/ gas 6. Heat the oil in a heavy-based flameproof casserole dish on a medium-high heat. Season the chicken thighs, add to the dish and cook for 4 mins until they start to brown, stirring occasionally so they don't stick. Add the chorizo and cook for a further 4 mins until it releases its oils and has started to crisp. Remove the meat with a slotted spoon and set aside on a plate.
• Add the onions to the chorizo oils, lower the heat and soften for 8 mins. Stir through the garlic, peppers, celery, thyme and oregano, and cook for 2 mins more.
• Return the meat to the dish, add the garlic salt, paprika, cayenne, mustard powder and white pepper, and cook for 2 mins until fragrant. Stir in the rice, then the tomatoes. Add the stock and give it all a really good stir. Bring to the boil, then cover with a well-fitting lid and put in the oven for 20 mins.
• Take from the oven and fluff up the rice with a big fork. Fold through the prawns, then put the mussels and clams on top. Put the lid on, return to the oven for 10 mins, then take the dish out and give everything a good stir. Sprinkle with the parsley and spring onions to serve.

JAMBASTA

Steps:

• Bring a large pot of water to a boil. Add salt, then add the pasta, cook until al dente and drain.
• While the pasta is cooking, heat a large, deep skillet over medium-high heat. Add the extra virgin olive oil, 2 turns of the pan, add the sausage and brown for about 4 minutes to render the fat and crisp the sausage. Transfer the sausage to a plate with a slotted spoon.
• Add the butter, garlic, chile, bell pepper, celery and onion to the skillet and cook for 5 minutes.
• Season with salt and pepper; add the flour and cook for 2 minutes, then whisk in the beer and cook until it evaporates, about 2 minutes.
• Add the broth, tomatoes, hot sauce and thyme. Bring the liquid to a bubble and stir in the chicken and shrimp.
• Cover and cook for 7 minutes, until the chicken is cooked and the shrimp are opaque and firm.
• Stir in the cream and add the cooked pasta. Ladle up the jambasta and top with the scallions and the reserved crispy andouille sausage.

JAMBASTA

Steps:

• Bring a large pot of water to a boil. Add salt, then add the pasta, cook until al dente and drain.
• While the pasta works, heat a large, deep skillet over medium-high heat. Add the EVOO, 2 turns of the pan, and the sausage and brown for about 4 minutes to render the fat and crisp the sausage. Transfer the sausage to a plate with a slotted spoon. Add the butter, garlic, chile, bell pepper, celery and onion to the skillet and cook for 5 minutes. Season with salt and pepper, add the flour and cook for 2 minutes, then whisk in the beer and cook until it evaporates, about 2 minutes. Add the broth, tomatoes, hot sauce and thyme. Bring the liquid to a bubble and stir in the chicken and shrimp. Cover and cook for 7 minutes, until the chicken is cooked and the shrimp are opaque and firm. Stir in the cream and add the pasta. Ladle up the jambasta and top with the scallions and the reserved crispy andouille sausage.