ELSWET'S ROSEMARY RICE
This is the perfect side dish for roast chicken, shrimp scampi, or a nice roast (it works so well with pork AND beef!). If used with beef, substitute the chicken broth/bulion cubes for beef flavored ones, and pork bulion for pork. Also, if you don't have the 16-oz can of chicken broth on hand, you can substitute or 2 cups hot water with 6 (flavored to match the meat you're serving) bulion cubes melted within.
Provided by Pagan
Categories White Rice
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil over medium high heat in a medium-sized sauce pan that has a lid.
- Add the rosemary, garlic, and red pepper.
- Then cook the green onions and parsley until soft- 2-3 minutes.
- Add rice, and salt, and cook, stirring constantly for 30 seconds.
- Pour in the chicken broth and let rice cook on low heat until liquid is absorbed- 15-17 minutes.
- Add one cup of HOT water, add the gumbo filé [or sassafras leaves] and continue to cook until rice is done.
- Remove from heat and let sit for 5 minutes.
- Stir in vinegar and serve hot.
Nutrition Facts : Calories 305.2, Fat 3.5, SaturatedFat 0.6, Sodium 527.8, Carbohydrate 59.1, Fiber 2.6, Sugar 0.7, Protein 7.7
QUICK JAMBALAYA
This recipe makes quick work out of jambalaya by using leftover rice, and it tastes great with freshly cooked grains, too. To make this meal meatless, use vegan andouille sausage or stick with pork sausage, if you prefer. Either option, along with creole seasoning and the classic trinity of creole cooking - onion, celery and green bell pepper - result in a dish that is unmistakably Louisianan. Though many jambalaya recipes skip tomatoes, this version uses a blend of tomato paste and diced tomatoes to add bulk, and an acidity that helps lighten up the otherwise hearty one-pot meal.
Provided by Vallery Lomas
Categories grains and rice, main course
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 13
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.
ELSWET'S JAMBALAYA RICE
This is like a little taste of New Orleans. Growing up very near there, my Wife and her mother would make frequent trips into nearby New Orleans. This is one of the many dishes made at home by my mother in law, while my Wife was young. It's a favorite in our house. Maybe it will be a favorite in yours.
Provided by Pagan
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- JAMBALAYA RICE -- In a fairly large pot, cook your sausage over medium heat. When done, remove to draining plate, and set aside.
- Into the sausage oil, toss the garlic, onions, peppers, and celery and saute until opaque [about half translucent, or half done].
- Add in the cooked rice, tomato sauce, salt, peppers, other spices, balsamic vinegar and stir until fully blended, add the sausage and stir again. Continue to cook over a low heat while you prepare the cheese sauce.
- CHEESY ROUX -- Over a low-medium heat, melt diced cheese with the milk and the gumbo file', stirring slowly and continually, until cheese and milk are creamy.
- Pour over Jambalaya and stir until blended. Serve hot. Goes great with cheesy biscuits. It also serves well as a side dish with any seafood, or as a main dish using seafood [shrimp, clam, oysters, fish, etc] or small cut bite size chicken in place of the sausage!
JAMBALAYA
Spicy jambalaya with chicken and andouille sausage.
Provided by Terri
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Time 1h5m
Yield 6
Number Of Ingredients 17
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.
Nutrition Facts : Calories 465.1 calories, Carbohydrate 42.4 g, Cholesterol 73.1 mg, Fat 19.8 g, Fiber 3 g, Protein 28.1 g, SaturatedFat 5.7 g, Sodium 1632.7 mg, Sugar 2 g
ELSWET'S JASMINE RICE
This is jasmine rice as served with Juanita's Seafood Gumbo or Elswet's Pot Roast. It is not overpowering and can be served with any style meat entre from chicken to lasagne to seafood and anything in between. Very versatile.
Provided by Pagan
Categories Brown Rice
Time 28m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Deposit the loose tea into a tea ball and drop into the 1/4 cup hot water and let steep.
- Pour 5 cups cold water to a 2 quart pot, add 1 teaspoon salt and rice, and bring to boil.
- Reduce heat and cook until done; approximately 20 minutes.
- When fully cooked, drain rice and deposit into a large bowl.
- Add margarine, garlic powder, Italian seasoning, remaining 1/2 teaspoon salt, and black pepper, stirring well to mix.
- Remove tea ball from 1/4 cup jasmine tea and set aside; pour tea over rice and stir well to mix.
- Serve and enjoy!
QUICK AND EASY JAMBALAYA
This recipe is a quick and easy way to enjoy jambalaya without spending too much time in the kitchen. It has just enough spice to give it a kick without making it too spicy. I use turkey kielbasa to make this recipe a little more healthy. I also suggest making your own home-mixed Cajun seasoning to avoid too many unnecessary additives.
Provided by NanLan
Categories 100+ Everyday Cooking Recipes
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Boil sausage until hot, 8 to 12 minutes; drain.
- Heat canola oil in a pot over medium-high heat; saute sausage, celery, bell pepper, and onion in hot oil until vegetables start to soften, about 5 minutes.
- Stir chicken and Cajun seasoning into the vegetable mixture. Pour broth and tomatoes into the pot; bring to a boil, add the rice, and stir. Return mixture to a boil, reduce heat to medium-low, cover pot, and simmer mixture until for 5 minutes. Remove cover, stir, and continue to simmer until the rice has absorbed the liquid and is tender, about 5 minutes more.
Nutrition Facts : Calories 506.5 calories, Carbohydrate 45.4 g, Cholesterol 82.7 mg, Fat 22.6 g, Fiber 4.6 g, Protein 29.6 g, SaturatedFat 6.2 g, Sodium 2037.5 mg, Sugar 7.6 g
ELSWET'S DELUXE SPANISH RICE
The base recipe for this came from the Wise Encyclopedia of Cookery [1970's version]. my Wife has adapted the recipe and, over the years, perfected it. This is rich without being heavy. It is creamy without being too liquid. It is spicy, but not uncomfortably so, and goes with just about anything you wish to serve it with. We have it most often with home made chimis or broiled steak. ;) Hope you love it as much as we do. We use brown rice, as the carbs are less, and my Lady is diabetic. Feel free to substitute white rice, as you wish. To make the chicken stock of boullion cubes, 6 chicken cubes to 6 cups hot water and stir until the cubes are completely melted.
Provided by Pagan
Categories Brown Rice
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 16
Steps:
- In a four-quart sauce pan, over a medium heat, heat the oil. Add in the brown rice and cook, stirring constantly until rice is lightly toasted. [This step requires constant attention.].
- Add chopped onion, green onion, bell pepper, celery, garlic, salt, cayenne pepper, chili powder, and cumin. Stir until blended, and continue cooking until onions begin changing translucent.
- Add tomatoes and chicken stock [or bullion water]. Return to boiling, reduce heat to low, cover, and cook for approximately 20 minutes.
- Add the cream cheese. Stir well until the cream cheese is entirely melted and blended, recover, and cook for approximately 15 more minutes.
- Allow to stand, removed from heat, for 5-8 minutes, fluff with a fork, garnish with cheese and black olives, and serve hot!
- NOTE: This may be served as a side dish, or with sliced smoked sausage, shredded chicken or beef, shrimp, or other seafood and served as a main dish. Also, if you want it more spicy, you can add in the cumin and cayenne while you are toasting the rice. That will breatly enhance the heat level of these spices. Hope you enjoy it!
Nutrition Facts : Calories 223.4, Fat 6.9, SaturatedFat 2.1, Cholesterol 6.2, Sodium 891.9, Carbohydrate 33.5, Fiber 2.4, Sugar 2.6, Protein 7
GULF COAST JAMBALAYA RICE
As the stew of the South, jambalaya is a definite staple. For ages, home cooks have been making their own tweaks on the traditional recipe. This rendition is my favorite. -Judy Batson, Tampa, Florida
Provided by Taste of Home
Categories Dinner
Time 3h35m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Place the first 10 ingredients in a 5-qt. slow cooker. Cook, covered, on low 3-4 hours, until chicken is tender., Stir in shrimp and rice. Cook, covered, 15-20 minutes longer, until shrimp turn pink and rice is tender.
Nutrition Facts : Calories 395 calories, Fat 18g fat (6g saturated fat), Cholesterol 138mg cholesterol, Sodium 861mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein.
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- Make the Creole seasoning. Place 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon paprika, 1 teaspoon ground white pepper, and 1/2 teaspoon ground cayenne in a small bowl and stir to combine.
- Prepare the vegetables. Thinly slice 2 medium scallions and set aside for garnish. Prepare the following and add to a medium bowl: Dice 1 small yellow onion, 3 medium celery stalks, and 1 medium green bell pepper (about 1 cup each); mince 3 garlic cloves.
- Prepare the meats. Cut 1 package andouille sausage into 1/2-inch thick rounds. Cut 12 ounces boneless, skinless chicken thighs into bite-size pieces. Season the chicken with 1/2 teaspoon of the kosher salt and 1 tablespoon of the Creole seasoning.
- Brown the sausage. Heat 1 tablespoon of the canola oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. You’ll know the oil is hot enough when a sprinkle of water pops and crackles. Add the sausage in a single layer and cook until browned on the cut sides, 3 to 4 minutes per side. Using tongs, transfer the sausage to a plate.
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