Mama Delilahs Jammin Jambalaya Recipes

CAJUN JAMBALAYA

Steps:

• Heat the oil in a large stockpot set over high heat. Add the celery, onions and peppers, and saute until tender, 4 to 5 minutes.
• Meanwhile, combine the shrimp, chicken and Creole seasoning in a large bowl and stir to coat.
• Add the garlic to the stockpot, and saute for 1 minute. Add the bay leaves, tomatoes and Worcestershire. Add the rice and stir to coat in the oil, then stir in the stock. Bring to a boil and reduce to a simmer. Cook, stirring occasionally, until the rice is tender and absorbs some of the liquid, about 15 minutes. Add the chicken, shrimp and sausage to the stockpot, and cook until the meat is cooked through, 10 to 15 minutes. Season with salt, pepper and hot sauce. Serve hot.

MAMA DELILAH'S JAMMIN JAMBALAYA

Steps:

• Season sausage, chicken and shrimp with a teaspoon of creaole seasoning each.
• In a large heavy stock pot, heat 1 teaspoon oil and brown the sausage, about 7-8 minutes. remove it with a slotted spoon and set off to the side.
• Add another 1 tablespoon oil and cook chicken until slightly browned, about 5 minutes. Remove and set to side with sauasage.
• Add another 1 tablespoon oil and saute' peppers, celery and onions until tender, about 15-20 minutes.
• Add diced tomatoes, chicken stock, sausage and chicken to pot, and season with hot sauce, Worchestershire sauce, file powder, bay leaves, salt, black and red pepper, and if desired, additional creole seasoning. Simmer for 20 minutes.
• While simmering, saute' shrimp in saute' pan until pink, about 3-4 minutes (do not overcook shrimp).
• Add rice and shrimp to pot. Cook an additional 20-30 minutes on low heat to let juices permeate rice. Stir occaisioanlly to prevent sticking.
• Discard bay leaves, and serve.

MAMA DELILAH'S JAMMIN JAMBALAYA

Steps:

• Season sausage, chicken and shrimp with a teaspoon of creole seasoning each. In a large heavy stock pot, heat 1 teaspoon oil and brown the sausage, about 7-8 minutes. Remove it with a slotted spoon and set off to the side on paper towel to drain excess grease. Add another 1 tablespoon oil and cook chicken until slightly browned, about 5 minutes. Remove and set to side with sauasage. Add another 1 tablespoon oil and saute' peppers, celery and onions until tender, about 15-20 minutes. Add diced tomatoes, chicken stock, sausage and chicken to pot, and season with hot sauce, Worchestershire sauce, file powder, bay leaves, salt, black and red pepper, and if desired, additional creole seasoning. Simmer for 20 minutes. While simmering, saute' shrimp in saute' pan until pink, about 3-4 minutes (do not overcook shrimp). Add rice and shrimp to pot. Cook an additional 20-30 minutes on low heat to let juices permeate rice. Stir occaisioanlly to prevent sticking.

JAMMIN' VEGETABLE JAMBALAYA

Steps:

• Heat 1 tablespoon of the oil in a large saucepan over medium heat. Add the onion, celery, bell pepper, and garlic; cover and cook, stirring a few times, until softened, about 5 minutes.
• Stir in the tomatoes, thyme, marjoram, Tabasco, salt, and water; cover and simmer until the vegetables are tender, about 30 minutes.
• Meanwhile, heat the remaining 1-1/2 teaspoons oil in a medium-sized skillet over medium-high heat. Add the vegetarian or vegan sausage and cook, stirring occasionally, until browned all over, about 5 minutes.
• Add the sausage to the tomato mixture, along with the beans and parsley. Cook, uncovered, for 10 minutes, stirring occasionally, to heat through, adding more water if the jambalaya becomes too dry.
• Serve over hot rice.