Johns Jambalaya Recipes

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JAMBALAYA



Jambalaya image

Yield 6 servings

Number Of Ingredients 15

1 pound cubed pork butt
1 pound cubed chicken
1 pound sliced andouille
1/4 cup oil
2 cups chopped onions
2 cups chopped celery
1 cup chopped bell pepper
1/4 cup diced garlic
7 cups chicken stock
2 cups sliced mushrooms
1 cup sliced green onions
1/2 cup chopped parsley
Salt and black pepper, to taste
Dash of Louisiana Gold Pepper Sauce
4 cups Uncle Ben's® Long Grain Rice

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



Jambalaya image

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

2 tbsp olive oil
6 skinless boneless chicken thighs fillets, chopped
200g cooking chorizo , sliced
2 onions , finely sliced
4 garlic cloves , crushed
2 red peppers , sliced
2 celery sticks , chopped
1 tsp fresh thyme leaves
1 tsp dried oregano
½ tsp garlic salt
1 tsp smoked paprika
1 tsp cayenne pepper
½ tsp mustard powder
pinch of white pepper
300g long-grain rice
400g can cherry tomatoes
300ml chicken stock
12 large raw tiger prawns (whole in their shells)
12 mussels , cleaned and de-bearded
24 clams
½ small pack parsley , chopped
4 spring onions , sliced on a diagonal

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)



John Besh's Pork & Sausage Jambalaya Recipe - (4.3/5) image

Provided by kimvess

Number Of Ingredients 15

1/2 pound bacon, diced
1 onion, diced
1/2 bell pepper, diced
1 stalk celery, diced
1 pound smoked pork sausage, sliced
3 cups uncooked converted Louisiana white rice
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon crushed red pepper flakes
5 cups chicken broth
1 cup tomato sauce or canned chopped tomatoes
2 cups diced cooked pork (Chopped roast pork shoulder, which is cut into small chunks and browned in the bacon fat first)
3 green onions, chopped
Salt, to taste
Tabasco, to taste

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



Hoppin' John Jambalaya image

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

2 tablespoons canola oil
2 large onions, chopped
1 green bell pepper, seeded, deveined and chopped
1/2 cup fresh parsley, chopped
3 garlic cloves, diced
2 lbs andouille sausages, sauted and sliced (or any smoked hot sausage)
1 lb salt pork, boiled 15 minutes and cut into small dice
1 lb black-eyed peas, boiled until about half cooked
6 cups chicken broth
3 cups rice
salt & freshly ground black pepper, to taste
1 bunch green onion, chopped
hot sauce

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



John's Jambalaya image

Provided by Food Network

Categories     main-dish

Time 2h45m

Yield Approximately 20 servings

Number Of Ingredients 25

2 whole chickens
3 pounds ground spicy sausage
2 pounds bacon, chunked
5 pounds onions, chopped
3 pounds celery, chopped
2 1/2 gallons green and red bell peppers, seeded and chopped
1 pound garlic cloves, peeled
Salt
Freshly ground black and white pepper
Cayenne pepper, for seasoning
Oregano
Basil
Bay leaves
Thyme
Paprika
Hot sauce
1 gallon canned whole peeled tomatoes
1 gallon canned crushed tomatoes
1 gallon canned whole kernel corn
1 1/2 gallons canned mushrooms
2 pounds butter
3 pounds hot and spicy smoked sausage, sliced
3 pounds ham, chunked
3 pounds shrimp
3 pounds rice

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



Chef John's Sausage & Shrimp Jambalaya image

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

2 tablespoons butter
8 ounces andouille sausage, cut into 1/4-inch slices
2 tablespoons ground paprika
1 tablespoon ground cumin
½ teaspoon cayenne pepper
½ cup diced tomatoes
1 large green bell pepper, diced
2 stalks celery, sliced 1/4 inch thick
4 green onions, thinly sliced
1 teaspoon salt
1 bay leaf
1 cup uncooked brown rice
3 cups chicken stock
1 pound large shrimp, peeled and deveined
salt and ground black pepper to taste

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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