JAMBALAYA
Yield 6 servings
Number Of Ingredients 15
Steps:
- In a 2-gallon, cast-iron Dutch oven, heat oil over medium-high heat. Sauté cubed pork until dark brown on all sides and until some pieces are sticking to the bottom of the pot, approximately 30 minutes. This is very important, as the brown color of jambalaya is derived from the color of the meat. Add cubed chicken and andouille, and stir for an additional 10 to 15 minutes, "long and low." Tilt the pot to one side and ladle out all oil except for one large spoonful. Add onions, celery, bell pepper and garlic. Continue cooking until all vegetables are well-caramelized; however, be very careful, as vegetables will tend to scorch since the pot is so hot. Add chicken stock; bring to a rolling boil and reduce heat to simmer. Cook all ingredients in stock approximately 15 minutes for flavors to develop. Add mushrooms, green onions and parsley. Season to taste using salt, pepper and Louisiana Gold. I suggest that you slightly over-season, since the rice tends to require a little extra seasoning. Add rice and bring to a rolling boil. Reduce heat to very low, then cover and allow to cook 30 minutes, stirring once at 15 minutes. When cooked, stir again and let steam for 10 minutes.
JAMBALAYA
A fragrant chorizo, chicken and seafood jambalaya inspired by Creole cooking. An easy one-pot flavoured with thyme, oregano, smoked paprika and cayenne
Provided by John Torode
Categories Dinner, Main course, Supper
Time 1h10m
Number Of Ingredients 22
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.
Nutrition Facts : Calories 539 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 37 grams protein, Sodium 2.8 milligram of sodium
JOHN BESH'S PORK & SAUSAGE JAMBALAYA RECIPE - (4.3/5)
Provided by kimvess
Number Of Ingredients 15
Steps:
- In a large, heavy-bottomed pot, cook the bacon over medium-high heat until the fat is rendered, about 3 minutes. Add the onions and cook, stirring often, until browned. Add the bell pepper, celery, and sausage. Cook, stirring, for another 3 minutes, then add the rice, paprika, thyme, and red pepper flakes. Increase the heat to high and add the chicken broth and tomato sauce, then the pork and green onions. Stir well and bring to a boil. Cover, reduce the heat to low, and simmer for 18 minutes. Remember, the pork and sausage are already cooked, you're only making the rice at this point. Remove the post from the heat and it's ready to serve! Season with salt and Tabasco.
HOPPIN' JOHN JAMBALAYA
This version of Hoppin' John uses black-eyed peas in the mix.Originally from an October 1980 Bon Apetit magazine featuring the recipes of Leon Soniat, who taught cooking classes in and around New Orleans and is the author of a cookbook, La Bouche Creole (Creole Taste).
Provided by Leslie in Texas
Categories One Dish Meal
Time 1h40m
Yield 12-16 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in Dutch oven or other large pot over medium heat.
- Add onion,green pepper, parsley, and garlic and saute about 10 minutes.
- Add sausage, salt pork,peas and chicken broth and bring to a boil.
- Add rice and return to a boil.
- Reduce heat, cover tightly and simmer about 45 minutes; do not lift lid.
- Season with salt and pepper to taste and add green onions, mixing well.
- Let stand about 10 minutes before serving with hot sauce, if desired.
Nutrition Facts : Calories 805.3, Fat 54.7, SaturatedFat 18.9, Cholesterol 75.7, Sodium 1943.4, Carbohydrate 51.5, Fiber 3, Sugar 2.6, Protein 24.5
JOHN'S JAMBALAYA
Provided by Food Network
Categories main-dish
Time 2h45m
Yield Approximately 20 servings
Number Of Ingredients 25
Steps:
- In a large pot over medium-high heat add chickens and cover with water. Bring to a boil. Reduce heat and simmer until the chickens are cooked through. Remove the bones, setting aside the chicken meat and broth.
- In a large saucepan, fry the ground spicy sausage until cooked through. Set aside.
- In a large pot over medium heat, fry the bacon until crisp. Add the onions, celery, green and red peppers, and garlic cloves. Cook until the vegetables sweat. Add all seasonings and the hot sauce, to taste. Stir together. Add the chicken broth as needed and bring to a boil. Add the tomatoes, corn, and mushrooms. Add additional spices, to taste. Add the reserved chicken meat, reserved ground sausage, butter, smoked sausage, and ham. Add additional chicken broth as needed and return to a boil. Add the shrimp and continue to cook. When the shrimp are cooked through, determine that there is enough liquid to cook the rice. Add additional chicken broth, if needed. Add the rice and bring to a boil. Turn the heat down to low. The jambalaya is finished when the rice is fully cooked. Serve in large bowls.
CHEF JOHN'S SAUSAGE & SHRIMP JAMBALAYA
While true jambalaya is really more of a thicker rice stew than a soup, it's one of those dishes that more stock can be added to easily make it into a soup recipe. Serve garnished with green onion.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Time 1h15m
Yield 4
Number Of Ingredients 15
Steps:
- Place butter and sausage in a large stockpot over medium heat; cook and stir for 5-6 minutes until sausage begins to brown.
- Stir in paprika, cumin and cayenne; cook for 1 minute.
- Stir tomatoes, celery, green pepper, green onions, salt, and bay leaf into sausage mixture.
- Add brown rice and stir to combine. Stir in chicken stock and turn heat to low. Cover and cook for until rice is just tender, about 45 minutes.
- Stir in shrimp, replace lid and cook for 5 minutes. Season with salt and black pepper.
Nutrition Facts : Calories 495.3 calories, Carbohydrate 37.3 g, Cholesterol 220.9 mg, Fat 25.2 g, Fiber 5.3 g, Protein 30.3 g, SaturatedFat 9.9 g, Sodium 1909.3 mg, Sugar 3.1 g
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SAUSAGE JAMBALAYA RECIPE - JOHN BESH | FOOD & WINE
From foodandwine.com
Servings 4-6Total Time 45 minsCategory Meat + Poultry
- Heat a large enameled cast-iron casserole until hot. Add the oil and both sausages and cook over moderate heat, stirring to break up the breakfast sausage, until the fat renders and the sausages brown, about 8 minutes.
- Add the onion and cook, stirring frequently, until softened, about 5 minutes. Add the bell pepper, celery and garlic and cook, stirring occasionally, until the bell pepper and celery are crisp-tender, about 5 minutes. Stir in the rice, bay leaf and thyme, season with salt and pepper and cook, stirring, for 3 minutes.
- Add the stock and tomatoes and bring to a boil over high heat. Reduce the heat to moderately low, cover and simmer until the rice is tender, about 20 minutes. Fold in the scallions and serve with Tabasco.
JAMBALAYA RECIPE | GIMME SOME OVEN
From gimmesomeoven.com
4.8/5 (420)Total Time 55 minsServings 6-8
- Heat 1 tablespoon oil in a stock pot (or a very large, deep sauté pan) over medium-high heat. Add the chicken and sausage and sauté for 5-7 minutes, stirring occasionally, until the chicken is cooked through and the sausage is lightly browned. Transfer to a clean plate and set aside.
- Add the remaining 2 tablespoons oil to the stock pot. Add bell peppers, celery, jalapeño, onion and garlic. Sauté for 6 minutes, stirring occasionally, until the onions are softened.
- Add the crushed tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne, bay leaf, and stir to combine. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is nearly cooked through, stirring every 5 minutes or so along the way so that the rice does not burn.
- Add the shrimp, okra, and stir to combine. Continue to simmer, stirring occasionally, until the shrimp are cooked through and pink. Stir in the chicken and sausage, and remove and discard the bay leaf.
OUR BEST JAMBALAYA RECIPE | SOUTHERN LIVING
From southernliving.com
5/5 (6)Total Time 1 hr
- Cook sausage in hot oil in a Dutch oven over medium-high heat, stirring constantly, 5 minutes or until browned. Remove sausage with a slotted spoon.
- Add diced onion and next 7 ingredients to hot drippings; sauté 5 minutes or until vegetables are tender. Stir in tomatoes, next 3 ingredients, and sausage. Bring to a boil over high heat. Cover, reduce heat to medium, and simmer, stirring occasionally, 20 minutes or until rice is tender.
- Stir in shrimp; cover and cook 5 minutes or just until shrimp turn pink. Stir in parsley. Serve immediately.
- To Freeze: Prepare recipe as directed. Line bottom and sides of a 13- x 9-inch baking dish with heavy-duty aluminum foil, allowing 2 to 3 inches to extend over sides; fill with jambalaya. Cover and freeze. To serve, remove foil, return casserole to original baking dish; cover and thaw in refrigerator 24 hours. Let stand at room temperature 30 minutes. Bake at 350° until thoroughly heated.
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