CAJUN CHICKEN AND SAUSAGE JAMBALAYA
Provided by Food Network
Categories main-dish
Time 1h35m
Yield 10 to 12 servings
Number Of Ingredients 13
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:
EMILE STIEFFEL'S JAMBALAYA
Make and share this Emile Stieffel's Jambalaya recipe from Food.com.
Provided by Michael Dunlap
Categories Gumbo
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- The most important thing is to use the right equipment so I would suggest to get 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. Use the Chef's spoon, and 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.
- 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.
Nutrition Facts : Calories 2703, Fat 208.2, SaturatedFat 68.1, Cholesterol 555.2, Sodium 6220.5, Carbohydrate 73.2, Fiber 2.8, Sugar 12.9, Protein 123.2
SPICY CAJUN CHICKEN AND SAUSAGE JAMBALAYA
I found this recipe in a Mr. Foods magazine and it has become a family favorite. Do use a spicy sausage for this dish as I have found using just plain pork sausage meat does not work as well.
Provided by SueVM
Categories Meat
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- In a large pot melt butter over medium-high heat.
- Add onion, bell pepper, celery, garlic and saute 5 minutes stirring often.
- Add shrimp, chicken bay leaves and thyme. Reduce heat to medium and cook for 10 minutes or until chicken is no longer pink inside and the shrimp is opaque.
- Stir in paprika until thoroughly mixed with other ingredients.
- Stir in tomatoes, chicken broth, worcestershire sauce and hot sauce until well mixed.
- Add sausage and ham stirring well. Add crawfish (if using) and cook over medium-high heat until the liquid returns to a boil.
- Stir in scallions, salt and rice. Reduce heat to low, cover with lid and cook 30 minutes or until the rice is tender.
- Serve with fresh crusty french bread.
CHICKEN SAUSAGE JAMBALAYA
Having a cousin who's a pork producer is a bonus when looking for great recipes. This slightly spicy entree turns out perfectly every time.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4-6 servings.
Number Of Ingredients 14
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.
Nutrition Facts :
EMILE STIEFFEL'S CAJUN CHICKEN AND SAUSAGE JAMBALAYA
Number Of Ingredients 16
Steps:
- 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. 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. Alternate Method: 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. 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. After 25 min of steaming, fold vegetables into rice, but only 1-2 times.
More about "emile stieffels cajun chicken and sausage jambalaya recipes"
CAJUN CHICKEN AND SAUSAGE JAMBALAYA RECIPE - LEITE'S …
From leitesculinaria.com
4.9/5 (12)Category EntreesCuisine SouthernTotal Time 4 hrs
- Remove all the meat from the chicken and discard the skin. Shred or chop the chicken. Save all the juice and fat from the roasting pan (or store container, if you’re relying on a rotisserie chicken) in a separate container. Refrigerate both until needed.
- Trim and dice or mince the bell peppers, jalapeno, scallions, celery, and garlic, reserving the trimmings. Place the chicken carcass, quartered onion, and vegetable trimmings in a large pot. Add the cold water and bring to a boil. Reduce the heat and simmer gently for about 1 hour, skimming any foam from the surface as necessary. Strain the broth and discard the solids. You should have about 6 cups of stock.
- Heat the oil in a large cast-iron skillet over medium-high heat. Add the sausage and sear until it starts to color, turning as necessary. Parts of the sausage will begin to stick to the pan. When there is a goodly sausage-y coating stuck to the pan, pour in 1/4 cup of the chicken stock and cook, stirring and scraping the skillet, until it comes loose. Let this simmer gently until all of the liquid has evaporated. Transfer the sausage to a plate.
- Return the skillet to medium-high heat, add the butter, and heat until it melts. Add the diced onion and cook until it starts to stick to the pan, about 5 minutes.
CAJUN JAMBALAYA WITH CHICKEN, SAUSAGE & HAM - AUNT BEE'S RECIPES
From auntbeesrecipes.com
EASY JAMBALAYA (CHICKEN, SHRIMP AND ANDOUILLE ... - DINNER, THEN …
From dinnerthendessert.com
CHICKEN AND SAUSAGE JAMBALAYA (ONE POT) - A PINCH OF HEALTHY
From apinchofhealthy.com
CHICKEN SAUSAGE AND SHRIMP CAJUN JAMBALAYA - FOODNESS GRACIOUS
From foodnessgracious.com
CHICKEN AND SAUSAGE JAMBALAYA - BAKED BROILED AND BASTED
From bakedbroiledandbasted.com
CHICKEN AND SAUSAGE JAMBALAYA • NOW COOK THIS!
From nowcookthis.com
CHICKEN AND SAUSAGE CAJUN JAMBALAYA - CURIOUS CUISINIERE
From curiouscuisiniere.com
CAJUN CHICKEN AND SAUSAGE JAMBALAYA - MY KITCHEN …
From mykitchenserenity.com
AUTHENTIC CAJUN CHICKEN AND SAUSAGE JAMBALAYA RECIPE
From thespeckledpalate.com
CHICKEN AND SAUSAGE CAJUN JAMBALAYA | SAVVYSWEETLIFE
From savvysweetlife.com
AUTHENTIC CAJUN CHICKEN AND SAUSAGE JAMBALAYA
From sprinkleofthis.com
CHICKEN JAMBALAYA RECIPE (EASY CAJUN DISH)) - PINKWHEN
From pinkwhen.com
CREOLE CHICKEN AND SAUSAGE JAMBALAYA - CREOLE CONTESSA
From creolecontessa.com
CHICKEN AND SMOKED SAUSAGE JAMBALAYA RECIPE - THIS FARM GIRL …
From thisfarmgirlcooks.com
CAJUN JAMBALAYA | EMERILS.COM
From emerils.com
CHICKEN, SAUSAGE & SHRIMP JAMBALAYA - REALCAJUNRECIPES.COM
From realcajunrecipes.com
OVEN BAKED CAJUN CHICKEN AND SAUSAGE JAMBALAYA - DEEP SOUTH …
From deepsouthdish.com
JAMBALAYA RECIPE WITH CHICKEN, SHRIMP AND SAUSAGES - ONE POT
From diethood.com
CHICKEN AND SAUSAGE JAMBALAYA | REALCAJUNRECIPES.COM: LA CUISINE …
From realcajunrecipes.com
CREOLE SHRIMP JAMBALAYA WITH CHICKEN AND SAUSAGE - FED & FIT
From fedandfit.com
AUTHENTIC CHICKEN AND SAUSAGE JAMBALAYA - FOX VALLEY FOODIE
From foxvalleyfoodie.com
THE PERFECT CAJUN ANDOUILLE SAUSAGE AND GRILLED CHICKEN JAMBALAYA
From fogocharcoal.com
CREOLE JAMBALAYA WITH CHICKEN, SMOKED SAUSAGE AND SHRIMP
From deepsouthdish.com
CAJUN CHICKEN AND SAUSAGE JAMBALAYA – CHICKEN THIGH RECIPES
From chickenthigh.recipes
SMOKED SAUSAGE AND CHICKEN JAMBALAYA - THERESCIPES.INFO
From therecipes.info
CLASSIC CHICKEN JAMBALAYA - EMERILS.COM
From emerils.com
CHICKEN, SAUSAGE AND SHRIMP JAMBALAYA - THE CAJUN CREATES
From thecajuncreates.com
AMAZING CAJUN CHICKEN SAUSAGE JAMBALAYA RECIPE IS BEST CROCK …
From thehealthycookingblog.com
CHICKEN AND SAUSAGE JAMBALAYA | LOUISIANA TRAVEL
From louisianatravel.com
CHICKEN AND SAUSAGE JAMBALAYA RECIPE | SOUTHERN LIVING
From southernliving.com
EASY CHICKEN, SHRIMP AND SAUSAGE JAMBALAYA - OUR HAPPY MESS
From ourhappymess.com
CHICKEN AND SAUSAGE SLOW COOKER JAMBALAYA RECIPE
From wonkywonderful.com
SPICY CAJUN CHICKEN AND SAUSAGE JAMBALAYA - ALL INFORMATION …
From therecipes.info
QUICK & EASY CHICKEN & SAUSAGE JAMBALAYA - DUDE THAT COOKZ
From dudethatcookz.com
WEEKNIGHT CHICKEN AND SAUSAGE JAMBALAYA - SOUTHERN BITE
From southernbite.com
CHICKEN AND SAUSAGE PENNE JAMBALAYA - JO COOKS
From jocooks.com
CHICKEN AND SAUSAGE JAMBALAYA RECIPE - MCCORMICK GOURMET
From mccormick.com
CAJUN-STYLE CHICKEN AND SAUSAGE JAMBALAYA - FINECOOKING
From finecooking.com
CHICKEN AND SAUSAGE JAMBALAYA RECIPE - COOK.ME RECIPES
From cook.me
CHICKEN AND SAUSAGE JAMBALAYA | LOUISIANA KITCHEN & CULTURE
From louisiana.kitchenandculture.com
CLASSIC CHICKEN AND SHRIMP JAMBALAYA WITH SAUSAGE RECIPE
From thespruceeats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love