Jjbs World Famous Jambalaya Recipes

THE CAPTAIN'S FAMOUS JAMBALAYA

Steps:

• In a large saucepan over medium heat, melt butter. Mix in flour, and whisk constantly 2 to 3 minutes, until a thick paste-like roux has formed.
• Stir file powder, garlic, green onions, onions and green bell pepper into the roux. Cook and stir until tender, about 10 minutes. Stir tomatoes into the mixture. Season mixture with black pepper, cayenne pepper, allspice, cloves, salt and bay leaf. Cook, stirring occasionally, until the mixture is well blended, 10 to 15 minutes.
• Pour in mushroom broth, and mix in rice. Increase amount of broth to cover all ingredients, if necessary. Bring to a boil, and mix in snapper. Cover, reduce heat, and simmer 1 hour, or until rice is tender.

MY BEST-EVER JAMBALAYA

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add chorizo and ham; cook and stir 3-4 minutes or until browned., Add chicken to pan; cook 5-7 minutes or until no longer pink. Stir in tomatoes, broth, peppers, onion, Cajun seasoning and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until peppers are crisp-tender., Return to a boil; stir in rice and shrimp. Reduce heat; simmer, covered, 7-9 minutes or until shrimp turn pink. Remove from heat; let stand, covered, 5 minutes or until rice is tender.

NICK'S JAMBALAYA RECIPE BY TASTY

Steps:

• Heat 1 tablespoon of oil in a 6-quart Dutch oven over medium- high heat. Add the chicken, paprika, black pepper, garlic powder, Cajun seasoning, cayenne, and salt. Stir to coat.
• Once chicken is fully cooked, about 5 minutes, add the sausages and cook for 3 minutes.
• Remove the chicken and sausage from the pot and set aside.
• Using the same pot, add 1 tablespoon of oil to the pot. Add the onion, celery, green pepper, jalapeño, garlic, and 1 teaspoon of salt. Cook until vegetables are soft and tender, scraping any brown bits on the bottom of the pot, about 8-10 minutes.
• Add chicken stock, crushed tomatoes, cooked rice, and bay leaves. Stir well and add the chicken and sausage back into the pot. Bring to a simmer.
• Put the lid on and continue simmering for 10 minutes.
• Stir in the shrimp. Put the lid back on and cook for 5 minutes, or until shrimp are cooked through.
• Enjoy!

WORLD CHAMPION JAMBALAYA

Steps:

• Debone the chicken and add the meat to a medium bowl. Cover and set aside.
• Bring the chicken stock to a boil in a large pot over medium heat. Add the chicken bones, then reduce the heat and simmer for 20 minutes.
• Cut the Cajun and andouille sausage into small pieces. Melt the butter in heavy stock pot over medium-high heat, and saute the sausage until browned.
• Add the seasoning, onion, celery, peppers, and garlic and saute until caramelized.
• Cut the chicken into bite-size pieces. Strain the bones from the chicken stock and measure 32 ounces of liquid. Stir

JJB'S WORLD FAMOUS JAMBALAYA

Steps:

• 1. Clean, dry and salt & pepper chicken - let sit 2. Dice all veggies (the Holy trinity) - set aside 3. Put olive oil and chicken (skin side down) in large wide pot on low heat (to render fat); OK to brown, but should be undercooked 4. Take chicken out - put aside and let cool 5. In same pot, throw in veggies and cook for approximately 6 to 8 min; you may need to add oil 6. Add chicken stock and tomatoes 7. Boil on high for about 15min, then turn heat down to simmer 8. Add bay leaf, Paul's chicken seasoning, sausage, and diced chicken; everything (except shrimp) should be in the pot now (you may decide to hold the chicken aside until later, depending on how cooked it is) 10. Let simmer for 45 to 60 min 11. After about 30 min, in a small sauce pan slowly melt the 1/2 stick of butter, add touch of oil, and about 3 to 4 tablespoons of flour 12. Mix w/ wooden spoon for about 10 min; will turn nutty brown color 13. Pour mixture into soup; should thicken Jambalaya (which should have a reddish color) 14. May add more seasoning; cayenne to give kick 15. While Jambalaya is simmering, make bozmauti white rice 16. When Jambalaya is just about ready, bring to boil, then put shrimp and any remaining diced chicken; then turn down heat 17. In wide bowls, place a scoop of rice and cover with Jambalaya; top w/ sour cream and green onions; serve with toasted bread, Tabasco and extra green onions Serves 4-6.

JEN'S JAMBALAYA

Steps:

• Melt margarine in a large saucepan over medium heat. Stir in onion, celery, and green pepper; cook until softened, about 5 minutes. Pour in diced tomatoes, chicken broth, and rice; season with basil, garlic, pepper, hot sauce, and bay leaf. Bring to a boil over medium-high heat, then turn heat to medium-low, cover, and simmer until the rice is done, about 20 minutes.
• Once the rice has cooked, stir in chicken, sausage, and shrimp. Simmer for a few minutes until heated through. Remove bay leaf before serving.

BUBBA'S JAMBALAYA

Steps:

• 1. Heat a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon pieces with a slotted spoon, and set aside. Add celery, bell pepper, and onion to the bacon drippings, and cook until tender.
• 2. Add the ham, chicken and sausage to the pot, and pour in the tomatoes, beef broth and chicken broth. Season with thyme, hot sauce, cayenne pepper, and Cajun seasoning. Bring to a boil, and add the rice. Bring back to a boil, then turn the heat to low, cover, and simmer for about 20 minutes, until the rice is tender.
• 3. Stir in the shrimp and bacon just before serving, and heat through. If you use UNCOOKED shrimp, let it cook for about 5 minutes before serving.

ALL AMERICAN JAMBALAYA

Steps:

• Melt butter in large skillet.
• Saute onion, green pepper, and beef until browned.
• Drain fat.
• Drain tomatoes, and add enough water to juice to make 1 1/2 cups.
• Add tomatoes, bay leaf, salt, sugar, and liquid.
• Bring to a slow boil.
• Cover and simmer for 5 minutes.
• Add rice.
• Cover and simmer another 5 minutes.