Baked Jambalaya Risotto With Andouille Kale Recipes

OVEN BAKED JAMBALAYA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in large stock pot. Saute onion, green pepper, celery and garlic until tender, being careful not to burn the garlic. Add tomato paste and cook to brown slightly, stirring constantly. Stir in bay leaves, Creole seasoning blend and Worcestershire sauce. Pour into a large roasting pan. Squeeze tomatoes to break up into pieces, and add to mixture in pan. Stir in juice from tomatoes, chicken stock, ham, sausage, chicken, shrimp and rice. Mix well. Cover tightly with aluminum foil.
• Bake in preheated oven for 1 1/2 hours, stirring once halfway through baking time. Remove bay leaves before serving.

SLOW-COOKER JAMBALAYA RISOTTO

Steps:

• In a 4- or 5-qt. slow cooker, combine the first 13 ingredients. Cook, covered, on high for 1-3/4 hours. Stir in shrimp, sausage and, if desired, cheese. Cook until shrimp turn pink and rice is tender, 10-15 minutes longer. Remove bay leaf.

JAMBALAYA RISOTTO

Steps:

• First, cut the andouille sausage into bite size pieces and sauté over medium heat until browned. Make sure the sausage gets nice and brown because this will add a deeper flavor to the risotto. Remove from heat and set aside.
• Heat the butter in a 4 quart saucepan or dutch oven over medium heat. Add the onions and green peppers and sauté until soft, about 2 minutes.
• Add the rice and cook for 1-2 minutes, stirring constantly, until the middle of rice kernels begin to turn white.
• Add the browned sausage and sherry and cook until the liquid is fully absorbed, stirring continuously.
• Add the tomatoes, Cajun seasoning, thyme and cayenne pepper and stir to combine.
• Next, start adding the broth, 1/2 a cup at a time, stirring until each 1/2 cup is absorbed before adding the next 1/2 cup.
• Continue until the last 1/2 cup of broth remains; reserve that last 1/2 cup.
• Add the shrimp and cook until they just start to turn pink.
• Add last 1/2 cup of broth, stir and serve immediately, garnished with green onions.

OVEN BAKED JAMBALAYA

Steps:

• Preheat oven to 350ºF (175ºC).
• Melt butter in large stock pot. Sauté onion, green pepper, celery and garlic until tender, being careful not to burn the garlic. Add tomato paste and cook to brown slightly, stirring constantly. Stir in bay leaves, Creole seasoning blend and Worcestershire sauce. Pour into a large roasting pan. Squeeze tomatoes to break up into pieces, and add a mixture in pan. Stir in juice from tomatoes, chicken stock, ham, sausage, chicken, shrimp and rice. Mix well. Cover tightly with aluminum foil.
• Bake in preheated oven for 1 1/2 hours, stirring hours, stirring once halfway through baking time. Remove bay leaves before serving.