Mamas Chicken Jambalaya Recipes

MAMA'S CHICKEN JAMBALAYA

Steps:

• Season chicken pieces and livers well with salt and peppers. Coat well with flour. In a heavy skillet or dutch oven, saute chicken in fat until brown and remove. To the remaining fat, add onions, celery, garlic and green pepper. Cook until wilted. Return chicken pieces (reserve livers) to skillet cover and cook slowly for about 30 minutes. Add rice and cook until translucent about 3 minutes. Add beer water and salt, stir thoroughly and simmer over low heat for another 30 minutes. Add water if needed. During the last 2 minutes return liver to skillet. Off heat. Let rest 5 minutes and serve

CHICKEN JAMBALAYA I

Steps:

• Melt butter or margarine in a large skillet over medium low heat. Add celery, onion and green bell pepper and saute until tender. Stir in tomatoes, broth, rice, thyme or basil, garlic salt, ground black pepper, hot pepper sauce and bay leaf.
• Bring all to a boil; reduce heat, cover skillet and simmer for about 20 minutes or until rice is tender. Stir in chicken or turkey and cook until heated through. Discard bay leaf and serve hot.

CHICKEN JAMBALAYA

Steps:

• In a large skillet lightly coated with cooking spray, saute chicken for 2-3 minutes or until chicken is no longer pink. Stir in the next 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until heated through. , Stir in tomatoes; cover and simmer 10 minutes longer or until liquid is absorbed and rice is tender. Remove from the heat; let stand for 5 minutes. Discard bay leaf. Serve with green onions if desired.

MAMA'S ASIAN CHICKEN AND RICE

Steps:

• In a bowl, stir together warm water, brown sugar, orange juice, soy sauce, ketchup, white vinegar, garlic, red pepper flakes, five-spice powder, and orange peel until the sugar has dissolved and the mixture is well combined.
• Heat the olive oil in a large skillet or wok over medium heat, and cook and stir the chicken until the outside is golden brown and the inside is no longer pink, 10 to 12 minutes. Pour the sauce mixture over the chicken, bring to a boil, reduce heat to medium-low, and cover the skillet. Simmer for 30 minutes, stirring occasionally.
• While the chicken and sauce are simmering, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the rice aside and keep warm.
• Whisk the cornstarch and 2 tablespoons of cold water in a small bowl until smooth, and stir into the chicken and sauce, a few teaspoons at a time. Let the chicken and sauce cook for about 2 minutes to thicken, then serve over hot cooked rice, sprinkled with green onion.

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 C'S JAMBALAYA

Steps:

• Melt bacon drippings in saucepan.
• Add flour and blend thoroughly.
• Cook, stirring, over medium heat until lightly browned.
• Add onion and continue to cook, stirring frequently, until onion is translucent and flour is browned.
• Add garlic and cook for one minute more.
• Add remaining ingredients and stir thoroughly to combine.
• Bring to a simmer, cover and cook about 40 minutes, or until most of the liquid is absorbed and rice is done.

EULA MAE'S CHICKEN AND HAM JAMBALAYA

Steps:

• Sprinkle the chicken with the salt, black pepper, and cayenne. Heat the oil in a large, heavy pot or Dutch oven over medium heat. Add the chicken and cook, stirring, until browned on all sides, 8 to 10 minutes. Transfer the chicken to a large mixing bowl.
• Add the ham to the pot and cook, stirring, until lightly browned, about 5 minutes. Add the ham to the chicken in the bowl.
• Add the onions, bell peppers, celery, and garlic to the pot and cook, scraping the bottom of the pot to loosen any browned bits. Return the chicken and ham to the pot, reduce the heat to low, cover, and cook for 25 minutes, stirring occasionally.
• Add the chicken broth and reserved tomato juice, cover, and simmer for 45 minutes.
• Mash the cooked garlic against the side of the pot and blend into the mixture. Add the tomatoes, green onions, parsley, shrimp, and Tabasco and adjust the seasonings to taste. Add the rice, cover the pot, and bring to a boil. Reduce the heat to medium-low and simmer, covered, stirring occasionally, until the rice is tender and fluffy and the liquid is absorbed, about 25 minutes. Serve warm.