Jambalaya With A Orzo Twist Recipes

SPICY ONE POT JAMBALAYA WITH ORZO

Steps:

• Pre-Trip: Place the pasta, freeze dried vegetables, tomato powder, Creole spice, and salt in a resealable bag. Pack along the olive oil and summer sausage.
• At Camp: Empty the contents of the bag into your cook pot. Add the water and olive oil and bring to a low boil. Cook for about 10 minutes or until the pasta is tender, making sure to stir fairly often (especially towards the end) to prevent the food from scorching and sticking to the bottom of the pan.
• In the meantime, cut up the sausage or jerky and add to the pot as the rest of the meal is cooking to heat through.
• Remove from the heat and enjoy!

CHICKEN & CHORIZO JAMBALAYA

Steps:

• Heat 1 tbsp olive oil in a large frying pan with a lid and brown 2 chopped chicken breasts for 5-8 mins until golden.
• Remove and set aside. Tip in the 1 diced onion and cook for 3-4 mins until soft.
• Add 1 thinly sliced red pepper, 2 crushed garlic cloves, 75g sliced chorizo and 1 tbsp Cajun seasoning, and cook for 5 mins more.
• Stir the chicken back in with 250g long grain rice, add the 400g can of tomatoes and 350ml chicken stock. Cover and simmer for 20-25 mins until the rice is tender.

SHRIMP JAMBALAYA

Steps:

• In a slow cooker, mix chicken, celery, green bell pepper, onion, garlic, tomatoes with liquid, sugar, salt, Italian seasoning, cayenne pepper, and bay leaf. Cover, and cook on Low 7 to 9 hours.
• Remove bay leaf from the chicken mixture, and stir in orzo. Increase heat to High. Cook 15 minutes, until orzo is tender.
• Stir in shrimp, and cook 2 minutes, until shrimp are heated through.

ORZOLAYA

Steps:

• Cook the orzo according to package directions. Set aside. Melt the butter and oil in a large non-stick saute pan over high heat. Add the andouille and saute 2 minutes. Add the seasoned chicken and cook an additional 4 minutes, stirring frequently so the chicken does not stick to the pan. Reduce the heat to medium high and stir in the ham, pork, bell pepper, celery, onions, jalapeno, and bay leaf, sauteing for 3 more minutes. Add the tomatoes, garlic puree, and Creole seasoning, stir occasionally and continue cooking 6 minutes until the vegetables are soft. Stir in the shrimp and cook for 2 more minutes. Incorporate the orzo into the mixture, pour in the chicken stock or broth, and add the Worcestershire and hot pepper sauce, red pepper flakes, and ground black and white peppers. Bring to a simmer and cook 3 minutes. Remove the bay leaf and discard. Serve with freshly grated parmesan cheese.

JAMBALAYA WITH A TWIST

Steps:

• Heat olive oil and add the shucked oysters. Cook over low heat until the edges begin to curl.
• Remove the oysters from the pan and refrigerate until needed.
• In the same frying pan cook the onions, shallot, garlic and peppers for 2 - 3 minutes on low.
• Next add the shrimp and cook until the shrimp turns pink. Add a little more olive oil if necessary.
• You will also remove the shrimp from the pan and refrigerate along with the oysters until needed.
• Bring the pan up to medium heat, add the rice, stirring constantly until the rice browns.
• Next add the tomatoes, broth, bay leaf, thyme, sea salt, pepper and sugar and bring to a boil.
• Cover and simmer on low heat until all the liquid has been absorbed.
• Add the oysters and shrimps back into the rice and heat thru, stirring gently.
• Garnish with the minced parsley.

JAMBALAYA IN A JIFFY

Steps:

• Heat olive oil in a large, deep skillet over medium heat; cook and stir onion and green bell pepper in the hot oil until tender, 5 to 8 minutes. Stir garlic into vegetables and cook until fragrant and softened, about 2 minutes.
• Stir kielbasa sausage, tomatoes with juice, water, paprika, oregano, thyme, and hot sauce into onion mixture, bring to a boil, and stir in orzo. Reduce heat to low, cover, and simmer until orzo are tender, about 10 minutes.