Authentic Jambalaya Recipes

Steps:

• In a large pot, cover chicken with water and add the celery, quartered onion, and the 4 cloves of garlic. Boil until tender, approximately 1 hour.
• Reserve the stock. Remove the chicken from the bones & either cut, slice, cube or shred.
• In 5 cups of stock, cook rice until liquid is absorbed, about 25 minutes. The rice should be slightly moist.
• In a Dutch oven, saute the sausage and ham until slightly browned, about 3 to 5 minutes.
• Remove the sausage and ham from the Dutch oven and set aside.
• Add butter to Dutch oven and saute the chopped onion, green bell pepper and parsley until tender, about 3 minutes.
• Into the Dutch oven, add the chicken, sausage, ham, the 2 cloves of minced garlic, tomato paste, bay leaf, thyme, salt and pepper.
• Mix, and then add the rice and the cooked shrimp and mix thoroughly.
• Cook over low heat, stirring constantly, about 15 minutes.
• Remove bay leaf and serve.

Steps:

• In a Dutch oven over medium-high heat, saute the onion, celery and green pepper in butter until tender. Add garlic; cook 1 minute longer. Add the next 9 ingredients; bring to a boil over medium-high heat. Reduce heat; cover and simmer until rice is tender, about 25 minutes. , Add shrimp and parsley; simmer, uncovered, until shrimp turn pink, 7-10 minutes.

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add sausage and ham; saute until lightly browned. Remove and keep warm. In drippings, saute celery, onion, green pepper and green onions until tender. Add garlic; cook and stir 1 minute longer. Stir in tomatoes, thyme, salt, pepper and cayenne; cook 5 minutes longer., Stir in broth, rice, water and Worcestershire sauce. Bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 20 minutes. Stir in sausage mixture and shrimp; heat through. , Freeze option: Prepare jambalaya as directed, omitting rice and shrimp. Freeze shrimp and cooled jambalaya in separate freezer containers. Store rice in an airtight container at room temperature. To use, partially thaw jambalaya in refrigerator overnight. Place jambalaya in a 6-qt. stockpot; heat through. Add rice; cook, covered, about 10 minutes. Add frozen shrimp; continue cooking until shrimp are heated through and rice is tender, 5-7 minutes.

Steps:

• Chicken Marinade: In a large, shallow glass baking dish, mix together soy sauce, 4 tablespoons dried thyme, 1 teaspoon cayenne pepper, 2 tablespoons paprika, 2 chopped onions and 2 tablespoons black pepper. Place the chicken in the marinade. Refrigerate for at least 3 hours.
• Saute bacon in a Dutch oven over medium heat until brown. Add the onion and garlic. Continue to cook 5 minutes. Mix in flour and sausage. Cook 5 minutes more; stirring frequently. Add the ham, thyme, cayenne, chicken stock, tomatoes, reserved juice and green peppers and bring to boil. Stir in rice and cover. Cook for 25 minutes. Remove from heat and cool completely and refrigerate.
• Two hours before you intend to serve the jambalaya, discard marinade and bake chicken breasts at 500 degrees F (250 degrees C) for 12 minutes, or until the flesh is firm when pressed with finger. Remove from oven. Cool and slice into bite-size pieces.
• Reduce oven's temperature to 250 degrees F (120 degrees C). Place covered jambalaya on large baking tray filled with to water. Bake until warm, about 2 hours.
• Just before serving the jambalaya, boil 5 quarts of water. Add the shrimp and cook for 3 minutes until they are firm to the touch. Drain well. Toss shrimp and chicken with jambalaya mixture and serve.

Steps:

• Melt butter in large pot over medium-high heat.
• Add the onions, green onions, bell pepper, garlic, serrano chile, bay leaves, Creole Seasoning, cayenne pepper and thyme.
• Cover and cook until vegetables are tender, stirring occasionally, about 15 minutes.
• Add sausage, broth, tomatoes and rice.
• Bring mixture to simmer.
• Reduce heat to low, cover and cook until rice is very tender, stirring occasionally, about 30 minutes to 45 minutes.

Steps:

• Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
• In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
• Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.

Steps:

• Heat oil in a large pot over medium high heat. Saute chicken and kielbasa until lightly browned, about 5 minutes. Stir in onion, bell pepper, celery and garlic. Season with cayenne, onion powder, salt and pepper. Cook 5 minutes, or until onion is tender and translucent. Add rice, then stir in chicken stock and bay leaves. Bring to a boil, then reduce heat, cover, and simmer 20 minutes, or until rice is tender. Stir in the Worcestershire sauce and hot pepper sauce.

Steps:

• In a large pot, cook chicken in oil over medium heat until brown, and cooked through.
• Remove chicken from pot preserving remaining oil.
• Add onions, bell pepper, parsley, and scallions to oil and sauté until the onions are transparent (about 5-10 minutes).
• Add sausage, rice, broth, garlic, chicken, salt, and pepper.
• Continue cooking over medium heat until nearly all the water has absorbed into the rice (about 15-20 minutes).
• Reduce heat to low, cover, and let simmer until rice is done.
• Do not lift lid for at least 1 hour.
• Remove from heat and serve.

Steps:

• Coat a large, deep skillet with olive oil and keep on high heat until oil sizzles.
• Dredge chicken and shrimp in flour and add to skillet with andouille sausage. Lower heat and remove the par-cooked shrimp. Add garlic, peppers, celery, okra, and onion and cook on low heat for about 4 minutes, stirring constantly. Add all seasoning and diced tomatoes and Worcestershire.
• Add uncooked rice and simmer for 2 to 3 minutes on low heat. Add stock and tomato juice, then simmer for 5 minutes on medium heat, taking care to stir to prevent sticking. Once rice has completely cooked, add shrimp and crawfish; simmer for 2 minutes.
• Serve in a deep bowl and garnish with fresh chopped scallions and parsley.

Steps:

• Heat a large, heavy, dry stockpot or Dutch oven over high heat. Add 1 tablespoon peanut oil, and then brown the sausage. Remove the sausage from the pan, and reserve the drippings. Add another tablespoon peanut oil, and then brown the chicken, adding more peanut oil, if necessary.
• Return the sausage to the pan with the chicken, and add the onion, celery, garlic, and pepper. Saute until the meats and the vegetables are cooked through. Add the tomatoes and the hot sauce, and stir with a wooden spoon to combine. Add the file powder and the Cajun spice, reduce the heat to low, and simmer for at least 1 hour. Serve over cooked, steamed rice.

Steps:

• Debone the chicken and add the meat to a medium bowl. Cover and set aside.
• Bring the chicken stock to a boil in a large pot over medium heat. Add the chicken bones, then reduce the heat and simmer for 20 minutes.
• Cut the Cajun and andouille sausage into small pieces. Melt the butter in heavy stock pot over medium-high heat, and saute the sausage until browned.
• Add the seasoning, onion, celery, peppers, and garlic and saute until caramelized.
• Cut the chicken into bite-size pieces. Strain the bones from the chicken stock and measure 32 ounces of liquid. Stir

Steps:

• Saute onion, green pepper, celery, garlic in melted butter Add shrimp and ham and saute about 5 minutes.
• Stir in tomatoes and cook 10 minutes.
• Stir in rice, add seasoning and liquid.
• Bring to a boil cover and simmer until rice is done.

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!

Steps:

• Bring large pot of water to boil and add corn.
• Cook for 15 minutes
• Reserve water.
• Using same water boil chicken 20 minutes
• Reserve water for stock.
• With a sharp knife scrape corn off the cob.
• Remove chicken from the bone and dice.
• Put tomato sauce, chicken, sausage, all veggies, 4 cups reserved chicken stock, evaporated milk and spices in a pot.
• Bring to a boil and simmer 40 minutes.
• Place rice in 8 cups reserved chicken and corn stock (add water if needed) and bring to boil and simmer 20 minutes.
• Add whole shrimp and simmer 10 minutes.
• Serve over rice.