Glynns 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:

• In a heavy Dutch oven, saute sausage until lightly browned. Remove from pot.
• Saute onions, bell peppers, green onions, celery and garlic in meat drippings until tender.
• Add tomatoes, thyme, cayenne pepper, black pepper and salt. Cook for 5 minutes.
• Stir in rice.
• Mix together liquid from tomatoes, stock and Worcestershire sauce to equal 2 1/2 cups.
• Bring to a boil, reduce to a simmer.
• Add raw shrimp, chicken and sausage and cook uncovered, stirring occasionally for about 30 minutes until rice and shrimp are done.