Jambalaya Red Recipes

AUTHENTIC JAMBALAYA RECIPE (EASY & HEALTHY JAMBALAYA)

Steps:

• Heat the oil on medium in a large Dutch oven on the stove top.
• Add onion, celery, and bell pepper and cook about 5 minutes.
• Add garlic, basil, oregano, and thyme and stir. Cook for about 5 more minutes.
• Add the chicken and sausage and let brown for 5-10 minutes, stirring often.
• Add cayenne pepper and paprika to the meat mixture and blend lightly.
• Pour in the crushed tomatoes, chicken broth, and rice and mix. Bring to a light boil, then lower the heat to 1-2 and cover.
• Cook covered on low for 45 minutes, stirring a couple times to make sure the rice isn't sticking to the bottom.
• During the last 5-10 minutes of cooking, add the shrimp to the top of the mixture and cover. Check again after about 5 minutes and flip shrimp over, making sure not to cover it deeply so you can keep an eye on its doneness. Cover and cook 5 more minutes or until shrimp is opaque pink and white.
• Serve right away with a side salad and crusty bread if desired.

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.

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!