American Kitchen Classic Creole Jambalaya Recipes

Steps:

• Melt the butter and sauté the sausage and chicken just a little bit.
• Add the onions and green pepper and sauté a little longer, until fragrant.
• Add the rest of the ingredients, bring to a boil, then cover and cook on low until the liquid is absorbed and the rice is tender. This should take about 30 minutes.

Steps:

• In a Dutch oven over medium-high heat, saute the onion, celery and green pepper in butter until tender. Add garlic; cook 1 minute longer. Add the next 9 ingredients; bring to a boil over medium-high heat. Reduce heat; cover and simmer until rice is tender, about 25 minutes. , Add shrimp and parsley; simmer, uncovered, until shrimp turn pink, 7-10 minutes.

Steps:

• Heat oil in large saucepan over medium-high heat until hot. Add chicken and sausage and cook 4 to 5 minutes or until browned, turning occasionally.
• Add onion, green bell pepper, red bell pepper and celery to saucepan; cook and stir 3 to 5 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute or until aromatic.
• Add undrained tomatoes, bay leaf, thyme, salt and pepper to mixture; stir to combine. Create an open space in the middle of the pan by pushing everything to the edge of the pan and sprinkle rice evenly over bottom of pan.
• Add water; DO NOT STIR. Cover; reduce heat to medium-low and simmer 25 to 30 minutes or until rice is tender. Stir in red pepper flakes. Mix well.

Steps:

• For the sauce:.
• Heat bacon fat (or butter) in heavy saucepan and saute diced ham and sausage until crisp. Add onion, celery, both types of peppers, and garlic. Saute until tender, about 15 minutes.
• Add creole seasoning, tomatoes, sauce, and bay leaves. Cook 10-15 minutes, stirring occasionally.
• Add water and bouillon and cook on low for 45 minutes. Then remove bay leaves. Sauce can be made a day ahead.
• For the Jambalaya:.
• Heat butter in skillet, saute Andouille sausage until crisp . Sprinkle shrimp with creole seasoning, and saute until opaque, but not tough. Add chicken and bacon. Deglaze the pan with the prepared sauce, and heat through.
• Stir in hot cooked white rice.
• Serve topped with chopped fresh parsley and a whole Scotch Bonnet pepper.
• Note: diced, leftover pork, crawfish, or other meat/seafood can bee added as well.

Steps:

• Chop the left over pork or chicken into small chunks and slice the smoked sausage.
• Chop the onions, Celery, Bell Pepper, Jalapeno and mince the garlic herbs and ham.
• Remove the skin from the sausage if it has any.
• In a heavy bottomed pot with a tight fitting lid, brown the pork sausage braking it up, after the sausage is good and brown remove it with a slotted spoon If you have a lot of rendered fat you can pour it out but leave a couple of table spoons so you can brown your veggies. If you don't have any fat left over use a couple table spoons of butter to brown your veggies,.
• Brown your onions bell pepper and celery slowly when slightly brown add the garlic, when that browns slightly, add the ham then minced herbs, bay leaf, cloves and chili powder stir till it starts smelling Good.
• Add the browned sausage, smoked sausage and left over meat and stir till everything is well mixed.
• Add broth and bring to a boil, as it boils taste the jambalaya to determine how salty and spicy you want to make it. Once your happy with the broth add the rice and let it come to a boil again. Put the lid on it, turn it down to a medium low and LEAVE IT ALONE for at least a half an hour before you go checking it.

Steps:

• Melt butter in large skillet.
• Saute onion, green pepper, and beef until browned.
• Drain fat.
• Drain tomatoes, and add enough water to juice to make 1 1/2 cups.
• Add tomatoes, bay leaf, salt, sugar, and liquid.
• Bring to a slow boil.
• Cover and simmer for 5 minutes.
• Add rice.
• Cover and simmer another 5 minutes.

Steps:

• Heat oil and butter in a large pot over medium-high heat. Add chicken, saute until brown.
• Add sausage, onions, garlic, celery, green pepper and spice mix. Saute stirring occasionally until onions and pepper are tender.
• Add tomato paste, canned tomatoes, chicken stock. Stir until well combined.
• Reduce heat to low and add shrimp and rice stirring once.
• Cover and let simmer for 20 minutes without stirring.
• Remove from heat and stir once. Let rest for 5 minutes before serving.
• Spoon into serving bowls and top with chopped scallions and fresh parsley. Serve with a baguette and some good white wine.

Steps:

• Heat 1 tablespoon of the oil in a large, heavy pot or Dutch oven over medium-high heat.
• Add sausage and cook, stirring to break meat up until all pink has disappeared, 5-6 minutes.
• Transfer sausage to a plate lined with paper towels to drain.
• Season chicken pieces with salt.
• Add remaining tablespoon of oil to pot. Add chicken and brown evenly on all sides.
• Remove pan from heat and carefully drain off any excess oil that has accumulated in the pot.
• Add sausage, rice, tomatoes, broth and Tabasco. (If using garlic oil, add here.) See recipe below.
• Bring to a boil, then reduce heat to medium-low, cover pot and simmer until rice is tender and most of the liquid has been absorbed, about 25 minutes.
• Remove from heat and let stand, covered, for 10 minutes.
• Serve warm from pot.
• Garlic Oil:.
• 1/4 cup vegetable oil.
• 1 head garlic (about 10 cloves), skinned and thinly sliced.
• Heat vegetable oil in a small skillet over medium heat.
• Add garlic and cook, stirring occasionally, until garlic is very brown.
• Strain and use, according to taste.