Mikes Jambalaya Recipes

CAJUN JAMBALAYA

Steps:

• In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.

MIKE'S JAMBALAYA

Steps:

• If using smoked andouille, cut into 1/2" rounds, if using raw, cut into smallest possible pieces. Saute in a 5 quart dutch oven or wide stock pot until lightly browned. Remove with slotted spoon to a small bowl. Reserve rendered fat in dutch oven.
• Melt butter in rendered fat,and add garlic, green pepper, onion, and celery to the pan. Saute until soft.
• Add salt and pepper, to taste.
• Add thyme, basil, file and rice to vegetables and saute approximately 2 minutes.
• Add bay leaf and stir in tomatoes and chicken stock.
• Bring to a boil, cover and reduce heat to low. Simmer until rice is tender, approximately 20-25 minutes, stirring 2-3 times.
• Add chicken (or turkey) and stir gently until chicken the thoroughly warmed. Return sausage to the pan and add shrimp at this time. Simmer another 2-3 minutes until shrimp is warmed. Remove bay leaf. Serve with addtional salt, pepper, and hot sauce to taste.

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.

CINDY'S JAMBALAYA

Steps:

• Heat the olive oil in a Dutch oven or large pot over medium heat. Stir in the sausage, and cook for 2 minutes. Add the onion, bell pepper, and celery; season with salt and Cajun seasoning. Cook and stir until the vegetables are soft, 6 to 8 minutes. Stir in the rice until evenly coated in the vegetable mixture, then pour in the tomatoes with juice, garlic, chicken broth, bay leaves, and thyme leaves. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
• After 20 minutes, stir in the shrimp, and cook 10 minutes uncovered until the shrimp turn pink and are no longer translucent in the center. Remove the pot from the heat, and let stand 5 minutes. Discard the bay leaves before serving.