Alecias Jambalaya Recipes

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.

Steps:

• Heat 1 tablespoon oil in a large skillet over medium. Add the onion and cook, stirring often, until softened, 5 to 7 minutes. Add the sausage and cook until starting to brown, about 5 minutes.
• Add the remaining tablespoon oil, then add the celery and bell pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Stir in the tomato paste and cook until very fragrant, about 1 minute.
• Reduce the heat to low and add the cooked rice. Sprinkle with the creole seasoning and 1/2 teaspoon each salt and pepper. Stir in the tomatoes and hot sauce and cook until warmed through. Season with additional salt and pepper as needed. Garnish with the scallions and serve with more hot sauce.

Steps:

• Cut sausage into 1/2-inch slices. Melt butter in a 5 to 6-quart pan over medium-high heat. Add sausage, onion, red bell pepper, green bell pepper and garlic; cook, stirring occasionally, 5 minutes or until vegetables are soft and sausage is lightly browned.
• Stir in tomatoes, pepper sauce, black pepper, crushed red pepper flakes and salt to taste. Bring to a boil; add shrimp. Cook 3 minutes or until shrimp are cooked and opaque in center.
• Gently stir in hot rice and cook 3-5 minutes or until heated through.

Steps:

• WHITE RICE.
• Start white rice in pan.
• Make 1 cup of rice with a 2:1 ratio (2 parts water to 1 part rice).
• Bring 2 cups of water to a boil.
• Add 1 cup of rice.
• Cover and reduce heat to LOW.
• After 10-15 minutes, check rice. Stir & "fluff" with a fork to make sure water is absorbed.
• Once it is done, remove from heat and pour into a mixing bowl.
• SAUSAGE & ONION MIX.
• Heat a separate frying pan on HIGH heat.
• Add nice (moderate) amount of Extra Virgin Olive Oil to pan.
• Add diced onion and sauté (reserve some onion to add at the end).
• Stir frequently to avoid burning. The onions should be a translucent color.
• Add garlic and sauté until onions are golden.
• Add sausage, diced jalapeno, & any reserved onion and seasonings.
• Stir frequently to avoid burning.
• TIMING -- Provided your rice is fully cooked & the sausage is heated through, you're done & can mix everything together. If your rice still needs a little time, while you're waiting, reduce heat for the sausage mixture to Medium Low or Low (just enough to keep it nice & hot).
• In a separate mixing bowl, combine white rice with sausage mixture.
• The drippings from the frying pan are what make the white rice "dirty," so make sure to scrape everything into the bowl.
• Stir & toss well.
• Serve!