Alicias Jambalaya Recipes

NICK'S JAMBALAYA RECIPE BY TASTY

Steps:

• Heat 1 tablespoon of oil in a 6-quart Dutch oven over medium- high heat. Add the chicken, paprika, black pepper, garlic powder, Cajun seasoning, cayenne, and salt. Stir to coat.
• Once chicken is fully cooked, about 5 minutes, add the sausages and cook for 3 minutes.
• Remove the chicken and sausage from the pot and set aside.
• Using the same pot, add 1 tablespoon of oil to the pot. Add the onion, celery, green pepper, jalapeño, garlic, and 1 teaspoon of salt. Cook until vegetables are soft and tender, scraping any brown bits on the bottom of the pot, about 8-10 minutes.
• Add chicken stock, crushed tomatoes, cooked rice, and bay leaves. Stir well and add the chicken and sausage back into the pot. Bring to a simmer.
• Put the lid on and continue simmering for 10 minutes.
• Stir in the shrimp. Put the lid back on and cook for 5 minutes, or until shrimp are cooked through.
• Enjoy!

CINDY'S JAMBALAYA

Steps:

• Heat the olive oil in a Dutch oven or large pot over medium heat. Stir in the sausage, and cook for 2 minutes. Add the onion, bell pepper, and celery; season with salt and Cajun seasoning. Cook and stir until the vegetables are soft, 6 to 8 minutes. Stir in the rice until evenly coated in the vegetable mixture, then pour in the tomatoes with juice, garlic, chicken broth, bay leaves, and thyme leaves. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
• After 20 minutes, stir in the shrimp, and cook 10 minutes uncovered until the shrimp turn pink and are no longer translucent in the center. Remove the pot from the heat, and let stand 5 minutes. Discard the bay leaves before serving.

LEGENDARY JAMBALAYA

Steps:

• Heat a large, heavy, dry stockpot or Dutch oven over high heat. Add 1 tablespoon peanut oil, and then brown the sausage. Remove the sausage from the pan, and reserve the drippings. Add another tablespoon peanut oil, and then brown the chicken, adding more peanut oil, if necessary.
• Return the sausage to the pan with the chicken, and add the onion, celery, garlic, and pepper. Saute until the meats and the vegetables are cooked through. Add the tomatoes and the hot sauce, and stir with a wooden spoon to combine. Add the file powder and the Cajun spice, reduce the heat to low, and simmer for at least 1 hour. Serve over cooked, steamed rice.

JAMBALAYA

Steps:

• Melt shortening in a large/huge saucepan over medium heat.
• Cook chicken pieces until brown on all sides and cooked about half way through, around 20 minutes or so.
• Remove and add onion, green pepper, celery and garlic.
• Cook slowly stirring now and again until onions are tender.
• Add sausage and cook 10 min more.
• Return chicken and add all remaining ingredients EXCEPT rice and stir together well.
• Cover and simmer for 30 min stirring now and again.
• Remove cover and continue to cook until broth cooks down a bit-you don't want it too thick as the rice will soak up the juice.
• Serve up the rice in bowls and ladle the Jambalaya on top, and offer more cayenne or Tabasco at the table.
• ***I know that cooking the rice on the side and not in the dish will cause some to have a heart attack, but I've found the flavor much better this way, IMHO.
• Diana.

EASY JAMBALAYA RECIPE BY TASTY

Steps:

• Heat olive oil in a large pot over medium high heat. Add diced chicken breasts and Andouille sausage. Add salt and pepper to taste, and cook thoroughly.
• Add crushed garlic and a diced jalapeño pepper.
• NOTE: Leave the jalapeño seeds in for extra spice
• Stir in diced onion, peppers, celery until they're soft.
• Add chicken stock, tomatoes, rice, cajun seasoning, bay leaf, dried thyme, cayenne pepper and stir.
• Cover and simmer stew for 30 minutes.
• NOTE: Stir occasionally to make sure the rice doesn't burn at the bottom of the pan.
• Once the rice is cooked, add in shrimp, season with salt and pepper, then continue simmering until the shrimp are cooked through.
• Enjoy!

ALICIA'S JAMBALAYA

Steps:

• WHITE RICE.
• Start white rice in pan.
• Make 1 cup of rice with a 2:1 ratio (2 parts water to 1 part rice).
• Bring 2 cups of water to a boil.
• Add 1 cup of rice.
• Cover and reduce heat to LOW.
• After 10-15 minutes, check rice. Stir & "fluff" with a fork to make sure water is absorbed.
• Once it is done, remove from heat and pour into a mixing bowl.
• SAUSAGE & ONION MIX.
• Heat a separate frying pan on HIGH heat.
• Add nice (moderate) amount of Extra Virgin Olive Oil to pan.
• Add diced onion and sauté (reserve some onion to add at the end).
• Stir frequently to avoid burning. The onions should be a translucent color.
• Add garlic and sauté until onions are golden.
• Add sausage, diced jalapeno, & any reserved onion and seasonings.
• Stir frequently to avoid burning.
• TIMING -- Provided your rice is fully cooked & the sausage is heated through, you're done & can mix everything together. If your rice still needs a little time, while you're waiting, reduce heat for the sausage mixture to Medium Low or Low (just enough to keep it nice & hot).
• In a separate mixing bowl, combine white rice with sausage mixture.
• The drippings from the frying pan are what make the white rice "dirty," so make sure to scrape everything into the bowl.
• Stir & toss well.
• Serve!