Northern Jambalaya Recipes

NORTHERN JAMBALAYA

Steps:

• 1. Brown SAUSAGE with a teaspoon of OIL in fry pan with medium heat - do not keep reserve 2. With a 1/4 cup of OIL and BUTTER place CHICKEN in large Pan (do not crowd pan) and brown slowly to finish - season with CAJUN spice right before removing from pan (add reserve to Pot in Step 3 for Onions, Peppers, etc...), pull apart and reserve with SAUSAGE (while chicken is cooling chop vegetables), you may skin the chicken if desired after cooking 3. In the large pot add ONIONS, PEPPERS, CELERY, and GARLIC - and cook over medium-low for 5 minutes, then add BROTH** and heat until vegetables are soft and onions are clear. I like to go a minute or two past this 4. Add DICED TOMATOES, PASTE, SALT, WH PEPPER, TABASCO, and PARSLEY, bring to a boil (and no more) then add SAUSAGE, CHICKEN, RICE*, and reduce to a simmer, cook for 20 minutes, then add SHRIMP and continue cooking for another 30 minutes, note; increase heat slightly, stir a few times, watch not to burn contents that settle to the bottom When finished, let pot stand for 15, serve with your favorite bread, and add a mixed greens salad for a complete meal * Rinse until water runs clear** Add as needed based on dry volume of other ingredients. I typically use about 80 oz (10 Cups)

NORTHERN STYLE JAMBALAYA STUFFED PEPPERS

Steps:

• Pre-heat oven to 400° F.
• In a large sauce pan, stir together diced sausage, rice mix and seasoning packets. Add water called for on the back of each package of rice mix, and cook according to package directions, omitting the oil called for on the package.
• Meanwhile, cut miniature peppers in half, leaving stems intact. Remove seeds and membranes.
• Once rice mix is done cooking (about 30 min) Stir remaining ingredients into hot rice. Season to taste with salt and pepper.
• Stuff mini peppers with rice mixture and place on a foil lined baking sheet.
• Bake at 400° F. for 15 minutes or until peppers are crisp tender and filling hot. Serve immediately.

NORTHERN JAMBALAYA

Steps:

• Preheat your oven to 350.
• Mix the soup, cayenne and rice together.
• Brown the hamburg and kielbasa.
• In that same pan cook the green pepper, onion and celery until soft.
• Add all the ingredients to a 9 X 13 pan, mix together.
• Bake until brown and bubbly.

SOUTHERN JAMBALAYA

Steps:

• Heat the vegetable oil in a Dutch oven over medium heat; cook and stir the onions, bell pepper, salt, and cayenne pepper until the vegetables are a deep brown color, about 20 minutes. Add the andouille sausage, and continue to cook, stirring often, for 10 to 15 minutes. Drain any fat. Stir in the chicken and bay leaves; cook and stir until the chicken is browned, about 8 minutes.
• Stir in the rice, and cook for 2 minutes. Pour in water; cover and cook over medium heat, without stirring, until the rice is tender and the liquid has been absorbed, about 30 minutes. Remove the bay leaves, stir in the green onions and serve.

LOUISIANA JAMBALAYA

Steps:

• Melt butter in heavy large Dutch oven over medium-high heat. Add red onions, 4 green onion, bell pepper, garlic, bay leaves, jalapeño, Creole Seasoning, cayenne pepper and oregano. Cover and cook until vegetables are tender, stirring occasionally, about 15 minutes. Mix in tomato paste. Add sausage, ham, broth, tomatoes and rice. Bring mixture to simmer. Reduce heat to low, cover and cook until rice is very tender, stirring occasionally, about 1 hour. Garnish with remaining green onion and serve.