Papas Jambalaya Recipes

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!

PAPA'S JAMBALAYA

Steps:

• Parboil the chicken. Save the broth, and debone the chicken. Dice into bite sized pieces.
• Saute chicken, pork and sausage in its own fat. Allow it to cook for a long time (at least 45 minutes) so that it will become tender.
• Remove the cooked meat from the pot, set aside.
• Saute the onion, green onion bottoms, garlic, and celery until transparent. Put the meat back into the pot. Add reserved broth, and enough water to make 5 cups total liquid added. Season to taste with kitchen bouquet and gravy master (you don't need more than 1/2 a teaspoon of either.) Add green onion tops.
• Bring to a boil, then reduce heat and allow to simmer for a while (at least 30 minutes) for the flavors to meld.
• Add the rice, and stir to prevent it from sticking. When the liquid is almost absorbed, remove from heat and cover the pot. Allow it to sit for 5-10 minutes before serving.
• If you like it hot you can add cayenne pepper in with the spices.

MILA'S PAELLA-JAMBALAYA

Steps:

• Cut the chicken thighs into large chunks. Slice the sausages diagonally into 2-inch-thick slices. In a large skillet, heat the olive oil over medium heat. Brown the meats separately and set aside. In the same skillet, saute the garlic, ginger and onions. Add the mushrooms, sun-dried tomatoes, okra, peas, chicken stock, vegetable juice, rice, turmeric and fish sauce. Stir the mixture and reduce the heat to low. Cover the skillet and cook to the desired tenderness of the rice, 25 to 30 minutes.

EASY JAMBALAYA RECIPE BY TASTY

Steps:

• Heat olive oil in a large pot over medium high heat. Add diced chicken breasts and Andouille sausage. Add salt and pepper to taste, and cook thoroughly.
• Add crushed garlic and a diced jalapeño pepper.
• NOTE: Leave the jalapeño seeds in for extra spice
• Stir in diced onion, peppers, celery until they're soft.
• Add chicken stock, tomatoes, rice, cajun seasoning, bay leaf, dried thyme, cayenne pepper and stir.
• Cover and simmer stew for 30 minutes.
• NOTE: Stir occasionally to make sure the rice doesn't burn at the bottom of the pan.
• Once the rice is cooked, add in shrimp, season with salt and pepper, then continue simmering until the shrimp are cooked through.
• Enjoy!

PASTA JAMBALAYA

Steps:

• Cook the pasta in salted water according to the package directions until al dente. Drain the pasta, reserving 1 cup cooking water; keep warm.
• Heat 1 tablespoon of the oil in a large Dutch oven over medium-high heat. Sprinkle the shrimp with 2 teaspoons of the Cajun seasoning, and add to the Dutch oven. Cook, stirring occasionally, just until the shrimp turn pink, about 3 minutes. Transfer to a plate. Add 1 tablespoon of the oil to the Dutch oven; sprinkle the chicken with 2 teaspoons of the Cajun seasoning. Add the chicken to the Dutch oven, and cook, turning to brown on all sides, until done, about 5 minutes. Transfer the chicken to the plate with the shrimp. Add the remaining 1 tablespoon oil to the Dutch oven; add the sausage, onion, and bell pepper. Cook, stirring often, until the sausage is browned and the vegetables are tender, about 5 minutes. Add the garlic; cook 1 minute. Add the stock, and cook 30 seconds, stirring and scraping to loosen browned bits from the bottom of the Dutch oven. Add the tomatoes, thyme, and remaining 2 teaspoons Cajun seasoning; cook about 2 minutes. Stir in the heavy cream.
• Add the shrimp, chicken, pasta, and reserved 1 cup cooking water to the Dutch oven; toss to combine. Cook until the mixture is thoroughly heated and the sauce thickens, 1 to 2 minutes. Remove from the heat, and add the Parmesan and basil; toss to combine.

QUICK JAMBALAYA

Steps:

• Heat 1 tablespoon oil in a large skillet over medium. Add the onion and cook, stirring often, until softened, 5 to 7 minutes. Add the sausage and cook until starting to brown, about 5 minutes.
• Add the remaining tablespoon oil, then add the celery and bell pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Stir in the tomato paste and cook until very fragrant, about 1 minute.
• Reduce the heat to low and add the cooked rice. Sprinkle with the creole seasoning and 1/2 teaspoon each salt and pepper. Stir in the tomatoes and hot sauce and cook until warmed through. Season with additional salt and pepper as needed. Garnish with the scallions and serve with more hot sauce.

PAPA A LA HUANCAINA (POTATOES HUANCAYO-STYLE)

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool. Peel potatoes and cut in half lengthwise.
• Combine queso fresco, evaporated milk, jalapeno pepper, and turmeric in a food processor and puree until smooth. Keep the processor running and add crackers, 1 at a time, to thicken the sauce. Drizzle in oil while processing. Adjust consistency of sauce by either adding more crackers (if the sauce is too thin) or thinning it out with milk, if sauce is too thick. Season with salt and pepper.
• Line a serving platter with lettuce leaves and distribute potatoes on top. Spoon cheese sauce over the potatoes and garnish with quartered eggs and tomato wedges. Sprinkle olives over potatoes and serve cold or at room temperature.

PAULA'S PARTY JAMBALAYA

Steps:

• In a small bowl, combine rice, onion, parsley, beef bouillon, thyme, garlic powder, black pepper, cayenne pepper, salt, and bay leaf. Pour into cellophane bag. Store in an air-tight container.
• To make the jambalaya:
• In a Dutch oven, combine mix, water, tomatoes, tomato sauce and smoked sausage.
• Bring mixture to a boil over medium-high head. Cover, reduce heat and let simmer for 20 minutes.
• Add shrimp and cook for an additional 5 to 7 minutes, or until shrimp are pink.
• Serve immediately.