Creole Jambalaya From Bon Appetit Recipes

Steps:

• Prepare grill for high heat. Heat oil in a large wok or skillet set directly on grate. (If cooking indoors, place over high heat.) Add chicken and sausage; season with salt and pepper. Cook, turning often, until browned, about 5 minutes.
• Add onion, bell pepper, celery, and garlic. Cook, stirring often, until softened, about 5 minutes. Add tomato paste and cook, stirring, until it begins to darken, about 2 minutes. Mix in tomatoes, scraping up browned bits, then mix in rice, seasoning, and bay leaves. Add broth; season with salt and pepper. Bring to a boil.
• Move wok to a cooler spot (or reduce heat), cover with foil, and simmer until almost all liquid is absorbed, 20-30 minutes.
• Season shrimp with salt and pepper; mix into rice. Cover and cook until rice is tender and shrimp are cooked through, 5-8 minutes. Top with parsley.

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:

• Melt butter in heavy large Dutch oven over medium-high heat. Add red onions, 4 green onion, bell pepper, garlic, bay leaves, jalapeño, Creole Seasoning, cayenne pepper and oregano. Cover and cook until vegetables are tender, stirring occasionally, about 15 minutes. Mix in tomato paste. Add sausage, ham, broth, tomatoes and rice. Bring mixture to simmer. Reduce heat to low, cover and cook until rice is very tender, stirring occasionally, about 1 hour. Garnish with remaining green onion and serve.

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.