Jambalaya Burgers And Cajun Corn And Red Beans Recipes

JAMBALAYA BURGERS AND CAJUN CORN AND RED BEANS

Steps:

• Preheat a grill pan or large nonstick skillet over medium-high heat.
• Place the chicken or turkey in a bowl. Add the sausage, half the chopped celery, half the chopped green bell peppers, the onions, half the garlic, the thyme, hot sauce, salt, pepper, and about 2 tablespoons of the EVOO. Combine the mixture and form 4 patties. Grill for 5 minutes on each side.
• Heat a skillet over medium-high heat. Add 2 tablespoons of the EVOO (twice around the pan), the remaining bell peppers, remaining garlic, and the corn kernels, and season with salt and pepper. Cook the corn and bell peppers, stirring frequently, for 3 or 4 minutes, then add the scallions and red beans to the pan and heat through, 2 or 3 minutes. Add 1/2 cup of the chili sauce and cook for 1 minute more. Turn off the heat and let stand.
• Combine the remaining chili sauce with the remaining celery, the mayo, and the grainy mustard and reserve.
• Coat the shrimp with a little EVOO and the Old Bay Seasoning, salt, and pepper. Grill alongside the burgers, pressing the shrimp down with a small heavy skillet or a small skillet with a heavy can inside to prevent the shrimp from curling up. Cook for 2 minutes on each side.
• Place the roll bottoms on plates and top with burgers, shrimp, lettuce, and tomato slices. Slather the bun tops with chili-mayo-mustard sauce and set in place. Serve the Cajun corn and beans alongside.

RED BEANS & SAUSAGE JAMBALAYA

Steps:

• Coat a large skillet or dutch oven with cooking spray.
• Over medium heat, add the sausage, onions, celery, and garlic. Cook, stirring frequently, for about four minutes or until the vegetables start to soften.
• Add the undrained tomatoes, red beans, and seasonings to the pan. Cook covered, stirring occasionally for about five minutes.
• Stir in the rice and cook and stir for another minute or two until the rice is heated through.

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.

TEXAS JAMBALAYA

Steps:

• Heat oil in a large saucepan over medium heat. Saute onion, green pepper and celery, until onions are soft and translucent. Stir in garlic, and cook another minute. Add rice, sausage and ham. Cook 2 to 3 minutes, to coat the rice with oil, stirring frequently. Pour in tomatoes with green chiles and chicken broth. Season with thyme and bay leaf. Bring to a boil, then reduce heat. Cover, and simmer 20 to 25 minutes, or until liquid is absorbed. Stir in the beans, mix well and heat through.

JAMBALAYA (RED)

Steps:

• In a frying pan, sauté chicken in 2 tablespoons butter, sprinkling with Cajun seasoning , until thoroughly cooked (about 5~7 minutes). Set aside when done.
• Brown the sliced smoked sausage and pour off fat.
• In a large cooking pot, sauté the onions, bell pepper, celery, and garlic in cooking oil until onions get a bit transparent.
• Once the onions are transparent, add the 3 cans tomato paste and let it brown a little (pince'), but don't let it burn. The tomato paste will get a deep mahogany color.
• Pour 2 cups of the chicken broth into the pot to deglaze the tomato paste and stir until smooth.
• Add Bay leaves
• Add Cajun seasoning, can of diced tomatoes. Cover and cook over Medium-low heat for about 10 minutes.
• Add Meats and cook for another 10 minutes.
• Check your seasonings to see if it's salty or spicy enough for you as it will be too late after you add the rice.
• Add the rest of the chicken broth and stir in the rice, combining thoroughly. Cover and cook for about 20-25 minutes or until very thick.
• Bon Apetite!