New Orleans Jambalaya Recipes

Steps:

• Heat oil in Dutch oven over medium heat. Cook sausage 5 minutes and remove from pan.
• Add chicken, cayenne pepper, and 1 tablespoons Emeril's essence to pan and cook 5 minutes. Remove from pan.
• Add onions, bell peppers, remaining essence and garlic to pan and cook 8-10 minutes, until vegetables are softened. Add rice and cook, stirring 3-5 minutes.
• Return sausage and chicken to pan. Add stock and bay leaf. Increase heat to medium-high and bring to a boil. Cover and reduce heat to low. Cook 25 minutes; remove from heat. Let stand, covered, 10 minutes.
• Remove bay leaf and stir in green onions and parsley to serve.

Steps:

• Place the first five ingredients on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Set aside. , In a stockpot, saute the chicken, pork, onion, green pepper and celery in butter and oil until meat is browned. Add garlic; cook 1 minute longer. Stir in the sausage, ham, tomatoes, 1 cup water, tomato puree, parsley, salt, pepper, thyme, cayenne, chili powder, apple pie spice, bay leaves and spice bag. , Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. During the last 3 minutes, add shrimp and, if necessary, the remaining water. Discard bay leaves and spice bag. Serve with rice.

Steps:

• Chicken Marinade: In a large, shallow glass baking dish, mix together soy sauce, 4 tablespoons dried thyme, 1 teaspoon cayenne pepper, 2 tablespoons paprika, 2 chopped onions and 2 tablespoons black pepper. Place the chicken in the marinade. Refrigerate for at least 3 hours.
• Saute bacon in a Dutch oven over medium heat until brown. Add the onion and garlic. Continue to cook 5 minutes. Mix in flour and sausage. Cook 5 minutes more; stirring frequently. Add the ham, thyme, cayenne, chicken stock, tomatoes, reserved juice and green peppers and bring to boil. Stir in rice and cover. Cook for 25 minutes. Remove from heat and cool completely and refrigerate.
• Two hours before you intend to serve the jambalaya, discard marinade and bake chicken breasts at 500 degrees F (250 degrees C) for 12 minutes, or until the flesh is firm when pressed with finger. Remove from oven. Cool and slice into bite-size pieces.
• Reduce oven's temperature to 250 degrees F (120 degrees C). Place covered jambalaya on large baking tray filled with to water. Bake until warm, about 2 hours.
• Just before serving the jambalaya, boil 5 quarts of water. Add the shrimp and cook for 3 minutes until they are firm to the touch. Drain well. Toss shrimp and chicken with jambalaya mixture and serve.

Steps:

• In a large pot, cover chicken with water and add the celery, quartered onion, and the 4 cloves of garlic. Boil until tender, approximately 1 hour.
• Reserve the stock. Remove the chicken from the bones & either cut, slice, cube or shred.
• In 5 cups of stock, cook rice until liquid is absorbed, about 25 minutes. The rice should be slightly moist.
• In a Dutch oven, saute the sausage and ham until slightly browned, about 3 to 5 minutes.
• Remove the sausage and ham from the Dutch oven and set aside.
• Add butter to Dutch oven and saute the chopped onion, green bell pepper and parsley until tender, about 3 minutes.
• Into the Dutch oven, add the chicken, sausage, ham, the 2 cloves of minced garlic, tomato paste, bay leaf, thyme, salt and pepper.
• Mix, and then add the rice and the cooked shrimp and mix thoroughly.
• Cook over low heat, stirring constantly, about 15 minutes.
• Remove bay leaf and serve.