Jambalaya For 20 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:

• Cook rice to package directions.
• Place a large, deep skillet over medium high heat. Add oil and butter to the pan. Cube chicken and place in hot oil and butter. Brown chicken 3 minutes, add sausage, and cook 2 minutes more. Add onion, celery, pepper, bay, and cayenne.
• Saute vegetables 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more. Stir in tomatoes and broth and season with cumin, chili, poultry seasoning, and Worcestershire. Bring liquids to a boil and add shrimp.
• Simmer shrimp 5 minutes until pink and firm. Remove the pot from the heat and place on a trivet. Ladle jambalaya into shallow bowls. Using an ice cream scoop, place a scoop of rice on to the center of the bowlfuls of jambalaya. Sprinkle dishes with salt, pepper, chopped scallions, and thyme leaves.

Steps:

• Heat a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon pieces with a slotted spoon, and set aside. Add celery, bell pepper, and onion to the bacon drippings, and cook until tender.
• Add the ham, chicken and sausage to the pot, and pour in the tomatoes, beef broth and chicken broth. Season with thyme and Cajun seasoning. Bring to a boil, and add the rice. Bring to a boil, then turn the heat to low, cover, and simmer for about 20 minutes, until the rice is tender.
• Stir in the shrimp and bacon just before serving, and heat through. If you use uncooked shrimp, let it cook for about 5 minutes before serving.

Steps:

• Spice Dump, per batch 5 tbsp MSG 4 tbsp Ham Base 12 tbsp "Slap Ya Mama" cajun seasoning 2 tbsp mexican shrimp powder 4 bay leaves Wet Ingredients per batch 18 cups Chicken Stock 2 cans Rotel 2 cans tomato paste 3 heaping little spoons of minced garlic Rice per batch 10 cups Marinate chicken pieces in ½ a Shner bock, 4 tbs of Cajun seasoning and 2 heaping little spoonfuls of garlic. Fry breakfast sausage, crumble and brown to medium dark, set aside. Drain grease and discard. Fry bacon, drain grease and reserve for frying. Chop bacon Fry link sausage to light brown, reserve. Fry ham to light brown, reserve. Fry chicken to medium brown, reserve. Fry trinity in bacon grease and with chopped bacon until it has some color, reserve. Bring stock and rotel to simmer in pan. Add spice dump, garlic and tomato paste Simmer for 5 minutes Add fried meats and trinity Bring back to simmer, simmer 5-10 minutes. Add rice, bring back to simmer/low boil, cover with heavy foil, place in 250F oven for an hour, turning over rice after 30 minutes. Top with chopped green onions and parsley for serving.