Lisas 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 bowl, combine shrimp, chicken & creole seasoning & work in seasoning well.
• In a large saucepan, heat oil over high heat with onion, green pepper & celery, cook about 5 minutes.
• Add garlic,tomatoes, & bay leaves, Worcestershire & hot sauces. Stir in rice & slowly add stock.
• Reduce heat to medium & cook until rice absorbs liquid & becomes tender, stirring occasionally, about 15-20 minutes.
• When rice is just tender, add shrimp & chicken mixture & sausage. Cook until meat is done, about 10 minutes more
• Season to taste with salt, pepper, & creole seasoning. Add more hot sauce if you like!

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.

Steps:

• Cut sausage into 1/2-inch slices. Melt butter in a 5 to 6-quart pan over medium-high heat. Add sausage, onion, red bell pepper, green bell pepper and garlic; cook, stirring occasionally, 5 minutes or until vegetables are soft and sausage is lightly browned.
• Stir in tomatoes, pepper sauce, black pepper, crushed red pepper flakes and salt to taste. Bring to a boil; add shrimp. Cook 3 minutes or until shrimp are cooked and opaque in center.
• Gently stir in hot rice and cook 3-5 minutes or until heated through.

Steps:

• None of the canned ingredients should be drained.
• Brown and drain the ground beef, add the rice mixes and warm water; stir. Add remaining ingredients and bring to a boil. Reduce heat to simmer.
• Simmer for a good half hour. If rice is soaking up too much liquid, you can add more tomato sauce or water. Jambalya is done when rice is tender.
• Top with sour cream, chopped scallions and/or shredded cheese.