Spicy Black Bean Jambalaya Recipes

Steps:

• Place a 4-gallon saucepan over medium heat. Add the vegetable oil and heat. Add the sausage and cook until it sizzles and curls. Next, add the trinity (celery, peppers and onions) and cook until golden brown. Then add the braised pork and cook 15 minutes, stirring somewhat frequently (every other minute or so).
• Add the chicken, stir and cook for another 10 minutes. Add the black-eyed peas and cook another 10 minutes. Then add the stock and bring to a simmer. Add the fresh herbs and salt, black pepper, garlic and cayenne pepper. Add the rice, bring to simmer, cover, reduce the heat to low and cook until the rice is soft, about 30 minutes. Yea you right...you got some Bad Bart's Black Jambalaya!

Steps:

• Heat the oil in a large saute pan over medium-high heat. Add the onion and cook until it begins to soften, about 3 minutes. Add the garlic, cumin, salt, chile powder and cayenne and cook until fragrant, about 30 seconds. Add the chiles, beans and broth and bring to a simmer. Cook, stirring occasionally, until the beans have softened and the sauce has thickened, 5 to 7 minutes. Transfer to a serving bowl and sprinkle with cilantro leaves and Cotija.

Steps:

• Cut chicken and sausage into small pieces.
• Put the liquid from tomatoes over the sausage, let soak.
• Put diced rotel over chicken, let soak.
• Chop bell pepper, onion, garlic, and green onion into really small pieces.
• Heat 1/4 cup of oil on a medium to low fire.
• Drain sausage (save liquid).
• Put sausage in and brown it until they become sticky. Remove sausage and put aside.
• Add chicken and rotel in the same oil and cook until it becomes brown and sticky. Remove chicken and set aside.
• Leave the same oil in the pot (add a little more if needed) and add onion, bell pepper, garlic and a little bit of green onions (save most of the green onions to add at the end).
• Fry everything down until it is soft and has browned. (this may take 10 to 15 minutes).
• Once everything has browned, add chicken and sausage back into the pot.
• Add 3 cups of uncooked rice. Stir it all together well and let it fry for a minute or two.
• Measure out 3 1/2 cups of rotel juice and chicken broth combined. Add to the pot.
• When contents of the pot come to a boil, cover and simmer for 30 to 45 minutes. (Make sure the fire is low) Try not to open the pot for at least 30 minutes.
• When it is done sprinkle remaining green onions over it and serve.

Steps:

• Heat the oil in a large pan set over a high heat and fry the onion, celery and pepper, stirring occasionally, for 5 mins until starting to soften and colour.
• Stir in the spices and rice, then tip in the tomatoes and a can of water. Stir in the garlic, beans and bouillon. Bring to a simmer, then cover and cook for 25 mins until the rice is tender and has absorbed most of the liquid. Keep an eye on the pan towards the end of the cooking time to make sure it doesn't boil dry - if it starts to catch, add a little more water. Stir in the parsley and serve hot.

Steps:

• Heat olive oil in a large pot over medium-high heat. Cook and stir sausage and onion in hot oil until the sausage and onion are browned, 7 to 10 minutes.
• Pour water, jambalaya mix, and diced tomatoes with green chile peppers into the pot; bring the mixture to a boil, reduce heat to low, cover the pot, and simmer until the water is mostly absorbed and the rice is tender, about 25 minutes.

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 slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
• Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.

Steps:

• Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high. Fry the garlic until lightly golden, about 1 minute. Stir in the tomato paste, paprika, red-pepper flakes and cumin (be careful of splattering), and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
• Add the beans, water and generous pinches of salt and pepper, and stir to combine. Sprinkle the cheese evenly over the top then bake until the cheese has melted, 5 to 10 minutes. If the top is not as browned as you'd like, run the skillet under the broiler for 1 or 2 minutes. Serve immediately.