Texas Coast Style Jambalaya Recipes

TEXAS JAMBALAYA

Steps:

• In a 5 quart sauce pan, heat olive oil and saute onion and green pepper add garlic and cook 1 minute longer.
• Add rice, sausage and ham and stir to coat rice with olive oil.
• Add remaining ingredients, except beans, and heat until boiling.
• Reduce heat and cover and cook for 25 minutes or until liquid is absorbed.
• Stir in beans and heat through.
• Chow down!

TEXAS JAMBALAYA

Steps:

• Heat oil in a large saucepan over medium heat. Saute onion, green pepper and celery, until onions are soft and translucent. Stir in garlic, and cook another minute. Add rice, sausage and ham. Cook 2 to 3 minutes, to coat the rice with oil, stirring frequently. Pour in tomatoes with green chiles and chicken broth. Season with thyme and bay leaf. Bring to a boil, then reduce heat. Cover, and simmer 20 to 25 minutes, or until liquid is absorbed. Stir in the beans, mix well and heat through.

CAPTAIN RUSSELL'S JAMBALAYA

Steps:

• Preheat oven to 375°. In a large saucepan, combine first eight ingredients. Bring to a boil. Remove from heat; stir in shrimp, sausage and rice. Transfer to a greased 13x9-in. baking dish., Cover and bake 30 minutes. Remove foil and stir; cover and bake 10-15 minutes longer or until rice is tender.

GULF COAST JAMBALAYA RICE

Steps:

• Place the first 10 ingredients in a 5-qt. slow cooker. Cook, covered, on low 3-4 hours, until chicken is tender., Stir in shrimp and rice. Cook, covered, 15-20 minutes longer, until shrimp turn pink and rice is tender.

GULF COAST JAMBALAYA

Steps:

• Saute onion, garlic, green pepper and celery in butter or bacon grease in large heavy pan over moderate heat for 12 minutes or until onion is golden brown.
• Add parsley, ham, thyme and bay leaves.
• Fry, stirring often for another 5 minutes.
• Add pepper sauce, salt tomatoes, tomato sauce and the water.
• Simmer for five minutes.
• Add rice, adjusting heat so liquid boils very gently, cover and cook for 30 minutes.
• Add shrimp to float on top (don't mix in- it's intended to steam on the top), re-cover and simmer an additional 10 minutes (depends on size of shrimp) or until shrimp are cooked, rice is tender and liquid is absorbed.
• Taste for salt and pepper needed.
• Toss lightly and serve.