Jambalaya Wraps Recipes

EVERYTHING JAMBALAYA

Steps:

• Cook rice to package directions.
• Place a large, deep skillet over medium high heat. Add oil and butter to the pan. Cube chicken and place in hot oil and butter. Brown chicken 3 minutes, add sausage, and cook 2 minutes more. Add onion, celery, pepper, bay, and cayenne.
• Saute vegetables 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more. Stir in tomatoes and broth and season with cumin, chili, poultry seasoning, and Worcestershire. Bring liquids to a boil and add shrimp.
• Simmer shrimp 5 minutes until pink and firm. Remove the pot from the heat and place on a trivet. Ladle jambalaya into shallow bowls. Using an ice cream scoop, place a scoop of rice on to the center of the bowlfuls of jambalaya. Sprinkle dishes with salt, pepper, chopped scallions, and thyme leaves.

JAMBALAYA WRAPS

Steps:

• In a small saucepan bring the water and rice to a simmer, cover and cook until done and water has been absorbed; remove from heat and keep warm.
• In a medium skillet warm the olive oil, add in the sausage and cook over medium-high heat for about 3 minutes.
• Add in the onion, celery and bell pepper; saute 5 minutes or until crisp tender. Add the shrimp and garlic; cook stirring frequently until shrimp turns opaque, approximately 3 minutes.
• Add chicken if using, tomatoes and rice; warm though, stir in parsley, Tabasco and a sprinkling of Cajun seasoning to taste.
• Warm the tortillas and divide the jambalaya evenly between them, roll into a wrap. Enjoy!

CHEF JOHN'S SAUSAGE & SHRIMP JAMBALAYA

Steps:

• Place butter and sausage in a large stockpot over medium heat; cook and stir for 5-6 minutes until sausage begins to brown.
• Stir in paprika, cumin and cayenne; cook for 1 minute.
• Stir tomatoes, celery, green pepper, green onions, salt, and bay leaf into sausage mixture.
• Add brown rice and stir to combine. Stir in chicken stock and turn heat to low. Cover and cook for until rice is just tender, about 45 minutes.
• Stir in shrimp, replace lid and cook for 5 minutes. Season with salt and black pepper.

CHICKEN JAMBALAYA WRAP

Steps:

• Cut chicken breasts into strips. Heat wok or sauté pan. Spray with nonstick spray and add chicken strips and cook until done.
• Remove chicken from wok/pan and set aside.
• Heat oil in pan. Add peppers, celery and onions and cook until crisp tender. Add chicken, rice, seasonings and Tabasco. Blend well and heat through.
• Warm 4 tortillas and fill each with 1 cup chicken and vegetable mixture. Serve.