Chickenandsausagejambalayawithokra Recipes

CAJUN CHICKEN AND SAUSAGE JAMBALAYA

Steps:

• The most important thing is to use the right equipment and I would suggest the following: a 2-gallon cast iron Dutch oven, a high BTU gas stove, and a large stainless steel chef's spoon.
• Use high heat to preheat the Dutch oven and add the sausage. Using a chef's spoon or large spoon, constantly move the sausage from the bottom of the pot. Be careful not to burn the meat. (Normally I use Manda's sausage because it has little fat, however at this point you may want to drain off all of the excess grease to reduce the fat content from the dish.)
• Add the thigh meat and brown the chicken on all sides. Again use the spoon to scrape the meat from sticking and burning to the bottom of the pot. Browning the sausage and chicken meats should take 20 minutes. Be careful not to over cook the thigh meat to the point that it shreds.
• Lower the heat to medium and add the onions and garlic; saute for about 15 minutes or until the onions are very limp and "clear". Scrape the bottom of the pot to remove all the "graton". This is where the jambalaya gets its distinct brown color and taste.
• Add the tasso, thyme, basil and black and white pepper. Simmer over low heat for 10 minutes. This will give the seasonings time to release their oils and flavors.
• At this point the jambalaya concentrate can be transferred to smaller containers, cooled to room temperature, covered and refrigerated for future use. (This is what we do commercially; it allows the seasonings to marry.)
• When you are ready to cook the jambalaya, add the stock to the concentrate and bring to a rolling boil. Add the rice, reduce the heat to medium and gently break up the rice. Using the stainless steel paddle, continue to insure that the rice is not sticking to the bottom of the pot; this is very important!
• After about 5 minutes, fold in the parsley. Continue to scrape the pot to insure that no rice sticks to the bottom. When the jambalaya returns to a boil, reduce heat to the lowest possible setting and simmer, covered, for at least 25 minutes. Do not remove the cover while the rice is steaming.
• If Manda's brand sausage is not available, any lean smoked sausage can be substituted. You may have to remove any excess grease from the pot after frying down an unknown sausage.
• For a richer jambalaya substitute turkey stock for the chicken stock called for above.
• If no stocks are available, then chicken soup base can be used. Be careful with your seasoning, as bases are usually full of salt.
• Alternate Method:
• The jambalaya is best when served directly out of the cast iron pot. While the rice is steaming, the sausage and meat will have a tendency to float to the surface of the jambalaya. Therefore, after the rice has steamed for 25 minutes, use the paddle to gently fold in the meat and seasonings into the cooked rice. This should only be done once or twice, the rice will loose a lot of heat and the rice will break apart.
• Also note, I do not add salt to my jambalaya. This is because I like to use herbs, tasso and seasonings to satisfy the need for salt. I would suggest having the table set with salt shakers and a selection of hot pepper sauces.
• Plate Presentation:

SAUSAGE CHICKEN JAMBALAYA

Steps:

• In a large saucepan, saute sausage and chicken in oil for 5 minutes. Add celery and onion; saute 6-8 minutes longer or until vegetables are tender. Stir in the broth, tomatoes, rice, thyme and Cajun seasoning., Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Let stand for 5 minutes.

EASY CAJUN JAMBALAYA

Steps:

• Heat oil in a large pot over medium high heat. Saute chicken and kielbasa until lightly browned, about 5 minutes. Stir in onion, bell pepper, celery and garlic. Season with cayenne, onion powder, salt and pepper. Cook 5 minutes, or until onion is tender and translucent. Add rice, then stir in chicken stock and bay leaves. Bring to a boil, then reduce heat, cover, and simmer 20 minutes, or until rice is tender. Stir in the Worcestershire sauce and hot pepper sauce.

JAMBALAYA

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.

CHICKEN SAUSAGE JAMBALAYA

Steps:

• Sprinkle chicken with 1/2 teaspoon salt, 1/2 teaspoon pepper and paprika. In a large skillet, cook chicken in oil over medium-high heat until juices run clear. Remove chicken and set aside., In the same saucepan, saute the onions, celery and peppers over medium-high heat for 1 minute. Stir in the sausage, rice, garlic, cayenne, chicken and remaining salt and pepper. Add broth; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender and liquid is absorbed. Fluff with a fork.

CHICKEN AND SAUSAGE JAMBALAYA WITH OKRA

Steps:

• Thaw the okra and slice the sausage into 1/2-inch slices.
• Cut chicken into bite-size pieces.
• Heat oil in a large Dutch oven.
• Add the sausage and cook over medium heat for 5 minutes.
• Add the chicken, sear both sides, and remove.
• Add the onion and the celery to the pan and cook until softened, about 5 minutes.
• Add the garlic and cook 1 minute.
• Drain the tomatoes, reserving the liquid, and add to the pan.
• Break up the tomatoes with a fork or your cooking spoon.
• Stir in the rice, black pepper, cayenne, oregano, and thyme.
• Measure the reserved tomato juice and enough chicken stock to equal 2 cups liquid and add to the pan along with the chicken.
• Bring the mixture to a boil over medium-high heat.
• Lower heat, cover and simmer 10 minutes.
• Add thawed okra, recover and cook until the rice is tender, about ten minutes.

CAJUN CHICKEN WITH OKRA

Steps:

• Heat oil in a skillet over medium-high heat. Add chicken; cook until browned, about 2 minutes per side. Add tomatoes, chicken broth, garlic, salt, and cayenne. Cover, reduce heat, and simmer for 8 minutes. Add okra, cover, and simmer for 3 minutes more.
• Combine water and flour in a small bowl and add to the skillet. Simmer, uncovered, until thick and chicken is no longer pink in the centers, about 2 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Stir in hot sauce. Serve over rice.

CHICKEN AND SAUSAGE JAMBALAYA

Steps:

• Preheat oven to 400°F. Add flour, Creole seasoning and thyme to Reynolds® Oven Bag; shake to blend. Place bag in 13x9x2-inch pan.
• Add chicken, sausage, tomatoes, rice, bell pepper, and onion to oven bag; turn several times to coat ingredients with seasonings. Arrange ingredients in even layer in bag. Fold down bag opening two times to hold it open; set aside.
• Microwave broth in a medium microwave-safe bowl or measuring cup for about 2 minutes on high power until broth is very hot. Carefully pour or ladle both over ingredients in oven bag. Carefully unfold bag opening.
• Close bag with nylon tie. Cut six 1/2-inch slits in top. Tuck ends of bag in pan.
• Bake 30 to 35 minutes, until chicken reads 170°F on meat thermometer and rice is done. Let stand 5 minutes. Carefully cut top of bag open; stir with rubber scraper or spoon. Garnish servings with chopped green onions and add hot sauce, if desired.

CHICKEN AND SAUSAGE JAMBALAYA

Steps:

• Pat chicken dry and season with salt.
• Heat 2 tablespoons oil in a 10- to 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in batches, without crowding, turning once, 6 to 8 minutes total (add remaining 2 tablespoons oil as needed between batches).
• Transfer to a bowl as browned.
• Reduce heat to moderate and brown sausage in 4 batches in fat remaining in skillet, turning, 3 to 4 minutes.
• Transfer to a paper-towel-lined bowl as browned.
• Pour off all but about 1 tablespoon fat from skillet, then cook onions, celery, and bell pepper in skillet over moderate heat, stirring occasionally, until onions are golden brown and softened, about 8 minutes.
• Add garlic and cook, stirring, 1 minute.
• Add 1 cup stock and cook, stirring, 1 minute.
• Transfer mixture to a wide 8-quart heavy pot and add chicken, water, tomatoes, cayenne (if using), and remaining cup stock.
• Simmer, partially covered, until chicken is tender, about 30 minutes.
• Preheat oven to 325°F.
• Transfer chicken with tongs to a clean bowl and measure cooking liquid with vegetables, adding additional water as necessary to measure 7 cups.
• If over 7 cups, boil to reduce.
• Stir rice into cooking liquid (in pot).
• Arrange chicken over rice (do not stir), then bring to a boil over high heat, uncovered, without stirring.
• Bake, covered, in middle of oven until rice is tender and most of liquid is absorbed, about 30 minutes.
• Remove from heat and let jambalaya stand, covered, 10 minutes.
• Gently stir in scallion greens, sausage, and salt to taste.

CHICKEN AND SAUSAGE JAMBALAYA

Steps:

• Heat oil in heavy large pot over high heat. Working in batches, add chicken and cook until brown on all sides, about 8 minutes per batch. Transfer chicken to platter. Reduce heat to medium-high; add onion, bell peppers, parsley and garlic to pot. Sauté until onions are tender, about 5 minutes. Add sausage, bay leaves, chili powder, thyme, cayenne pepper and cloves; sauté until spices are fragrant and flavors blend, about 5 minutes. Add rice; stir to coat.
• Pour broth over rice mixture in pot. Add chicken; press to submerge in liquid. Bring to boil. Reduce heat to low, cover and cook until liquid is absorbed, rice is tender and chicken is cooked through, about 35 minutes. Remove bay leaves. Season with salt, pepper and more cayenne pepper, if desired. Serve hot.

CHICKEN AND SAUSAGE JAMBALAYA

Steps:

• Combine rice and 1 1/2 cups water in a heavy-bottomed pot; bring to a boil. Reduce heat and simmer, covered, until liquid has been absorbed (17 minutes total).
• Wash and dry chicken and cut chicken into bite-size pieces. Slice sausage thin. Saute chicken and sausage in the sausage's own fat until chicken is brown on both sides; remove and set aside.
• Chop whole peppers and onion.
• Wipe out all but a thin coating of fat from the pot. Saute the peppers and onions until onions begin to soften.
• Meanwhile, mince garlic and add to pot. Wash, dry and chop thyme.
• When onion has softened, add the tomato puree, wine, chicken stock, hot pepper flakes and thyme along with chicken and sausage. Reduce heat to simmer, cover and continue to cook until flavors are completely blended, just a few minutes.
• When rice is cooked, add to pot and stir in. Season with salt and pepper and serve with some crusty bread.