Smokycajunjambalaya Recipes

SMOKY CAJUN JAMBALAYA

Steps:

• Cut sausage into 1/2-inch pieces; cut chicken into 1/2-inch pieces.
• Cook sausage in oil in a large Dutch oven over medium-high heat 3 minutes or until browned.
• Add chicken, and cook, stirring constantly, 3 minutes or until browned.
• Stir in ham, and cook until thoroughly heated.
• Remove meat mixture, reserving 1 tablespoon drippings in Dutch oven.
• Return meat mixture to Dutch oven; stir in Cajun seasoning and next 5 ingredients.
• Cook 5 minutes, stirring constantly.
• Stir in chicken broth and remaining ingredients; cook, stirring constanly, 2 minutes or until thoroughly heated.

EASY CAJUN JAMBALAYA

Steps:

• Heat oil in a large pot over medium high heat. Saute chicken and kielbasa until lightly browned, about 5 minutes. Stir in onion, bell pepper, celery and garlic. Season with cayenne, onion powder, salt and pepper. Cook 5 minutes, or until onion is tender and translucent. Add rice, then stir in chicken stock and bay leaves. Bring to a boil, then reduce heat, cover, and simmer 20 minutes, or until rice is tender. Stir in the Worcestershire sauce and hot pepper sauce.

SOUTHERN JAMBALAYA

Steps:

• Cook the onions, bell pepper, celery, and garlic in two tbsp of the oil in a Dutch oven, about 3-4 minutes.
• Add shrimp and cook until shrimp are pink, about 5 minutes.
• Remove shrimp mixture and reserve.
• Add last tbsp oil to the pan along with the rice and cook over med-high heat about ten minutes, until the rice is a light brown, stirring frequently to prevent scorching.
• Stir in the broth, tomatoes, salt, pepper, thyme, Tabasco, and the bay leaf.
• Heat mixture to a boil then cover, reduce hear and simmer, about 15-20 minutes or until rice is tender.
• Stir in the reserved shrimp and also the ham.
• Cover and cook until heated through.
• Remove bay leaf, and serve.