Gulfcoastjambalaya Recipes

GULF COAST JAMBALAYA RICE

Steps:

• Place the first 10 ingredients in a 5-qt. slow cooker. Cook, covered, on low 3-4 hours, until chicken is tender., Stir in shrimp and rice. Cook, covered, 15-20 minutes longer, until shrimp turn pink and rice is tender.

GULF COAST JAMBALAYA

Steps:

• Saute onion, garlic, green pepper and celery in butter or bacon grease in large heavy pan over moderate heat for 12 minutes or until onion is golden brown.
• Add parsley, ham, thyme and bay leaves.
• Fry, stirring often for another 5 minutes.
• Add pepper sauce, salt tomatoes, tomato sauce and the water.
• Simmer for five minutes.
• Add rice, adjusting heat so liquid boils very gently, cover and cook for 30 minutes.
• Add shrimp to float on top (don't mix in- it's intended to steam on the top), re-cover and simmer an additional 10 minutes (depends on size of shrimp) or until shrimp are cooked, rice is tender and liquid is absorbed.
• Taste for salt and pepper needed.
• Toss lightly and serve.

GULF SHRIMP JAMBALAYA

Steps:

• For the shrimp stock: toss the shrimp shells in a large pot and fill with water. Bring the water to a boil, turn off the heat and let sit for at least 15 to 20 minutes, although longer is fine. Strain the shells and discard.
• Coat a large, wide pot with olive oil and bring to medium-high heat. Add the andouille and cook for 4 to 5 minutes, or until the sausage starts to brown. Add the peppers, celery, and onion to the pan, season with salt and a pinch crushed red pepper. Cook 7 to 8 minutes or until the mixture has softened and is very aromatic. Toss in the garlic and cook for 2 to 3 more minutes. Add the tomatoes and cayenne. Stir in the rice.
• Add 4 cups shrimp stock, bay leaves, and thyme bundle. Season with salt and taste it to make sure you are on the way to something delicious. Cover and cook over medium heat for 25 minutes.
• Stir in the shrimp and cook for another 5 to 7 minutes or until the shrimp turn pink. Serve garnished with chopped scallions.

FLORIDA JAMBALAYA

Steps:

• Melt butter in heavy large saucepan over medium heat. Add onion and garlic and sauté until just soft, about 5 minutes. Add sausage; sauté until beginning to brown, about 5 minutes. Add rice and stir to coat with pan juices. Mix in potatoes, broth, wine, pimientos with juices and turmeric. Season with salt, pepper and cayenne. Bring to boil; stir well. Reduce heat to medium-low, cover and cook until rice and potatoes are tender and liquid is absorbed, about 20 minutes. Mix in shrimp and chopped cilantro. Cover and cook until shrimp are just cooked through, about 4 minutes.
• Mound jambalaya on large platter. Garnish with cilantro sprigs and serve.

NEW ORLEANS JAMBALAYA

Steps:

• Chicken Marinade: In a large, shallow glass baking dish, mix together soy sauce, 4 tablespoons dried thyme, 1 teaspoon cayenne pepper, 2 tablespoons paprika, 2 chopped onions and 2 tablespoons black pepper. Place the chicken in the marinade. Refrigerate for at least 3 hours.
• Saute bacon in a Dutch oven over medium heat until brown. Add the onion and garlic. Continue to cook 5 minutes. Mix in flour and sausage. Cook 5 minutes more; stirring frequently. Add the ham, thyme, cayenne, chicken stock, tomatoes, reserved juice and green peppers and bring to boil. Stir in rice and cover. Cook for 25 minutes. Remove from heat and cool completely and refrigerate.
• Two hours before you intend to serve the jambalaya, discard marinade and bake chicken breasts at 500 degrees F (250 degrees C) for 12 minutes, or until the flesh is firm when pressed with finger. Remove from oven. Cool and slice into bite-size pieces.
• Reduce oven's temperature to 250 degrees F (120 degrees C). Place covered jambalaya on large baking tray filled with to water. Bake until warm, about 2 hours.
• Just before serving the jambalaya, boil 5 quarts of water. Add the shrimp and cook for 3 minutes until they are firm to the touch. Drain well. Toss shrimp and chicken with jambalaya mixture and serve.

JAMBALAYA (AUTHENTIC)

Steps:

• In a large pot, cover chicken with water and add the celery, quartered onion, and the 4 cloves of garlic. Boil until tender, approximately 1 hour.
• Reserve the stock. Remove the chicken from the bones & either cut, slice, cube or shred.
• In 5 cups of stock, cook rice until liquid is absorbed, about 25 minutes. The rice should be slightly moist.
• In a Dutch oven, saute the sausage and ham until slightly browned, about 3 to 5 minutes.
• Remove the sausage and ham from the Dutch oven and set aside.
• Add butter to Dutch oven and saute the chopped onion, green bell pepper and parsley until tender, about 3 minutes.
• Into the Dutch oven, add the chicken, sausage, ham, the 2 cloves of minced garlic, tomato paste, bay leaf, thyme, salt and pepper.
• Mix, and then add the rice and the cooked shrimp and mix thoroughly.
• Cook over low heat, stirring constantly, about 15 minutes.
• Remove bay leaf and serve.

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!