Jambalaya Red Recipes

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.

CREOLE-STYLE RED JAMBALAYA WITH CHICKEN, SAUSAGE, AND SHRIMP RECIPE

Steps:

• Preheat oven to 325°F (160°C). Season chicken all over with salt and pepper. In a Dutch oven, heat oil over medium-high heat until shimmering. Add chicken and cook, turning, until browned on both sides, about 6 minutes per side. Transfer chicken to a cutting board and let rest for 5 minutes, then cut into 1/2-inch chunks and set aside.
• Meanwhile, add sausage to Dutch oven and cook, stirring often, until just starting to darken, about 3 minutes; lower heat and/or add oil at any point to prevent burning. Add onion, bell pepper, celery, and garlic and cook, stirring and scraping bottom of Dutch oven, until browned bits have come loose and vegetables just begin to turn lightly golden, about 8 minutes.
• Stir in rice and return to a simmer. Cover with lid and transfer to oven. Bake until liquid is fully absorbed and rice is tender, about 40 minutes.
• Serve, passing hot sauce at the table for diners to add to taste.

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!