Pork And Andouille Jambalaya Recipes

Steps:

• Heat the oven to 350 degrees F.
• Heat the oil in a large ovenproof skillet over medium-high heat until shimmering. Add the sausage and cook until the meat starts to brown and the fat renders, 3 minutes. Transfer the sausage to a plate. Add the chicken and sprinkle the Creole seasoning over the chicken. Cook until the chicken is just beginning to color, 3 minutes. Transfer the chicken to the plate with the sausage.
• Reduce the heat to medium and then add the onion, celery, and poblano pepper to the residual oil in the skillet. Cook, stirring occasionally, until the vegetables start to color, 5 to 7 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the rice and stir to coat. Stir in the tomato puree and stock and bring to a boil. Return the chicken and sausage to the skillet. Transfer to the oven and bake, uncovered, stirring once, until the rice is tender and the juices run clear when the chicken is pierced with the tip of a knife, 40 to 45 minutes. Transfer to a wire rack to cool slightly. Taste and adjust the seasoning with salt and pepper. Serve immediately.
• Combine all ingredients in a small airtight container or mason jar. Shake to combine. Store in a cool, dry place for up to 3 months.

Steps:

• 1. Cut or slice bacon into small strips, approximately 1/2 inch wide. Heat 1 tablespoon of the vegetable oil in a large skillet, add bacon and cook until brown and the fat is rendered. Remove bacon with a slotted spoon to paper-towel lined bowl and set aside.
• 2. Place the chopped onion, bell pepper and celery in the bacon drippings. Cook until slightly softened, about 5 minutes. Using a garlic press, crush garlic over the pan and cook for an additional minute or so; remove from heat and set aside.
• 3. Chop the cooked fresh pork and ham into bite size chunks; set aside. Slice the andouille sausage into 1/2 inch slices. Heat the remaining 1 tablespoon vegetable oil in another skillet over medium high heat and brown the sausage, turning often. Remove from heat and set aside.
• 4. At this point, turn on the oven and preheat to 350 degrees. Place the rice in a collander and rinse in cold water until water runs clear. (If using white rice, this process takes longer.)
• 5. Place the drained rice in a large, heavy Dutch oven with a tight fitting lid. Add the rendered bacon, chopped pork and ham, browned sausage, cooked onion mixture, sliced green onions and chicken broth. Stir to combine.
• 6. Add the tomatoes, green chilies, parsley, worcestershire, powdered thyme and bay leaves. Stir again, taste broth and add salt and pepper to your preference. If you want extra heat, you could add red pepper flakes and/or several shots of Tabasco sauce at this point making sure to stir and combine thoroughly.
• 7. Cover Dutch oven, place in preheated oven and cook for 1 1/2 hours (if using white rice, reduce cooking time to 1 hour).Take out of the oven, remove the lid and stir gently with a fork. If the Jambalaya is too moist, leave the lid off, reduce oven temperature to 225 degrees and cook for an additional 15 - 30 minutes, keeping an eye on it so it does not "dry out" too much.
• 8. Take out the bay leaves, cover and allow to sit for about 10 more minutes. ENJOY!

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:

• Combine the seasonings and set aside.
• In a heavy skillet, melt the margarine and brown the raw rice over medium heat, stirring constantly until golden-brown.
• Chop the Tasso and Andouille sausage.
• Melt the margarine in another heavy skillet (cast iron preferred) and cook the Tasso and sausage over high heat for 5 minutes or so.
• Add the onion, celery, bell pepper, garlic, and seasoning mix, and continue to cook, stirring frequently, until browned (about 10 minutes).
• Stir in the browned rice and add the stock.
• Stir well and bring to a boil.
• Reduce the heat and simmer until the rice is tender but still crunchy (about 20 minutes).
• This must be stirred frequently to keep the rice from sticking and burning.
• Remove the bay leaves and serve immediately, or pour into a long flat open pan to cool so it will not continue to cook.
• To serve, heat the plates and press about 1/2 cup lightly into a teacup or Pyrex custard cup and turn onto each plate.
• Serve 2 molds for a main course or 1 for an appetizer.
• Serve with little green peas and whole kernel com.

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.