Southern Jambalaya Recipes

SOUTHERN-STYLE JAMBALAYA

Steps:

• Cut the chicken thighs into bite-sized pieces, removing any excess fat, and season them with salt and pepper. Skin the sausage and cut it into 5mm slices. Heat the oil in a large non-stick frying pan or non-stick sauté pan and fry the chicken for 3 minutes over a medium heat until lightly coloured. Add the chorizo and cook for 30 seconds more, then transfer the chicken and chorizo with tongs to a large plate or tray. Tip most of the oil out of the frying pan and chuck it away. Return the empty pan to the heat and turn the heat down to low. Stir in the onion, celery and green peppers and cook for 8-10 minutes until well softened, stirring occasionally. Meanwhile, skin the tomatoes - see our top tip. Cut them in half and remove the green stem ends, then roughly chop the rest of the flesh - no need to deseed. Stir the crushed garlic, paprika, cayenne, thyme, oregano and bay leaves into the frying pan and cook for 20-30 seconds, stirring. Increase the heat and add the chopped tomatoes and any juice that has collected on the board. Cook for 5 minutes or until the tomatoes are well softened, stirring regularly. Return the chicken and chorizo to the pan, add the rice and cook for about a minute, stirring. Pour over the stock, season with a pinch of salt and lots of black pepper. Bring to a simmer and cook for about 10 minutes or until the rice is just tender and most of the liquid has evaporated or been absorbed by the rice, stirring occasionally. The rice should still be pretty saucy at this point, so if your rice takes longer to cook, you may need to add a little more stock. Stir in the prawns and spring onions and cook for about 2 minutes more or until the prawns are hot, stirring regularly, then serve.

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.

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.

SOUTHERN COMFORT JAMBALAYA

Steps:

• In large pot, sauté sausage in oil until lightly browned.
• Remove sausage from pot and sauté chicken until cooked.
• Remove chicken and sauté bell peppers through garlic until tender.
• Add tomatoes (with liquid) through hot pepper sauce and cook 5 minutes.
• Stir in rice.
• Add chicken stock through worcestershire sauce; bring to a boil, then reduce to a simmer and add sausage,chicken and shrimp.
• Cook uncovered, stirring occasionally, 30-45 min until rice is done and shrimp is cooked. (If additional liquid is needed before rice is done, add a 50/50 mixture of water and Southern Comfort).

JAMBALAYA (AUTHENTIC)

Steps:

• In a large pot, cover chicken with water and add the celery, quartered onion, and the 4 cloves of garlic. Boil until tender, approximately 1 hour.
• Reserve the stock. Remove the chicken from the bones & either cut, slice, cube or shred.
• In 5 cups of stock, cook rice until liquid is absorbed, about 25 minutes. The rice should be slightly moist.
• In a Dutch oven, saute the sausage and ham until slightly browned, about 3 to 5 minutes.
• Remove the sausage and ham from the Dutch oven and set aside.
• Add butter to Dutch oven and saute the chopped onion, green bell pepper and parsley until tender, about 3 minutes.
• Into the Dutch oven, add the chicken, sausage, ham, the 2 cloves of minced garlic, tomato paste, bay leaf, thyme, salt and pepper.
• Mix, and then add the rice and the cooked shrimp and mix thoroughly.
• Cook over low heat, stirring constantly, about 15 minutes.
• Remove bay leaf and serve.