CAJUN JAMBALAYA WITH ANDOUILLE SAUSAGE AND TASSO
This Cajun-style dish contains no tomatoes or tomato sauce. From Miss Ruby's Southern Creole & Cajun Cuisine.
Provided by lazyme
Categories Pork
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Combine the seasonings and set aside.
- In a heavy skillet, melt the margarine and brown the raw rice over medium heat, stirring constantly until golden-brown.
- Chop the Tasso and Andouille sausage.
- Melt the margarine in another heavy skillet (cast iron preferred) and cook the Tasso and sausage over high heat for 5 minutes or so.
- Add the onion, celery, bell pepper, garlic, and seasoning mix, and continue to cook, stirring frequently, until browned (about 10 minutes).
- Stir in the browned rice and add the stock.
- Stir well and bring to a boil.
- Reduce the heat and simmer until the rice is tender but still crunchy (about 20 minutes).
- This must be stirred frequently to keep the rice from sticking and burning.
- Remove the bay leaves and serve immediately, or pour into a long flat open pan to cool so it will not continue to cook.
- To serve, heat the plates and press about 1/2 cup lightly into a teacup or Pyrex custard cup and turn onto each plate.
- Serve 2 molds for a main course or 1 for an appetizer.
- Serve with little green peas and whole kernel com.
Nutrition Facts : Calories 435.9, Fat 18.7, SaturatedFat 4.8, Cholesterol 17.8, Sodium 635, Carbohydrate 55, Fiber 2.9, Sugar 4.4, Protein 10.7
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.
CAJUN CHICKEN AND SAUSAGE JAMBALAYA
Provided by Food Network
Categories main-dish
Time 1h35m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- The most important thing is to use the right equipment and I would suggest the following: a 2-gallon cast iron Dutch oven, a high BTU gas stove, and a large stainless steel chef's spoon.
- Use high heat to preheat the Dutch oven and add the sausage. Using a chef's spoon or large spoon, constantly move the sausage from the bottom of the pot. Be careful not to burn the meat. (Normally I use Manda's sausage because it has little fat, however at this point you may want to drain off all of the excess grease to reduce the fat content from the dish.)
- Add the thigh meat and brown the chicken on all sides. Again use the spoon to scrape the meat from sticking and burning to the bottom of the pot. Browning the sausage and chicken meats should take 20 minutes. Be careful not to over cook the thigh meat to the point that it shreds.
- Lower the heat to medium and add the onions and garlic; saute for about 15 minutes or until the onions are very limp and "clear". Scrape the bottom of the pot to remove all the "graton". This is where the jambalaya gets its distinct brown color and taste.
- Add the tasso, thyme, basil and black and white pepper. Simmer over low heat for 10 minutes. This will give the seasonings time to release their oils and flavors.
- At this point the jambalaya concentrate can be transferred to smaller containers, cooled to room temperature, covered and refrigerated for future use. (This is what we do commercially; it allows the seasonings to marry.)
- When you are ready to cook the jambalaya, add the stock to the concentrate and bring to a rolling boil. Add the rice, reduce the heat to medium and gently break up the rice. Using the stainless steel paddle, continue to insure that the rice is not sticking to the bottom of the pot; this is very important!
- After about 5 minutes, fold in the parsley. Continue to scrape the pot to insure that no rice sticks to the bottom. When the jambalaya returns to a boil, reduce heat to the lowest possible setting and simmer, covered, for at least 25 minutes. Do not remove the cover while the rice is steaming.
- If Manda's brand sausage is not available, any lean smoked sausage can be substituted. You may have to remove any excess grease from the pot after frying down an unknown sausage.
- For a richer jambalaya substitute turkey stock for the chicken stock called for above.
- If no stocks are available, then chicken soup base can be used. Be careful with your seasoning, as bases are usually full of salt.
- Alternate Method:
- The jambalaya is best when served directly out of the cast iron pot. While the rice is steaming, the sausage and meat will have a tendency to float to the surface of the jambalaya. Therefore, after the rice has steamed for 25 minutes, use the paddle to gently fold in the meat and seasonings into the cooked rice. This should only be done once or twice, the rice will loose a lot of heat and the rice will break apart.
- Also note, I do not add salt to my jambalaya. This is because I like to use herbs, tasso and seasonings to satisfy the need for salt. I would suggest having the table set with salt shakers and a selection of hot pepper sauces.
- Plate Presentation:
CAJUN JAMBALAYA WITH ANDOUILLE SAUSAGE AND TASSO
This jambalaya is a Cajun dish rather than Creole since it doesn't contain any tomatoes or tomato sauce.
Provided by Vicki Butts (lazyme)
Categories Other Main Dishes
Time 55m
Number Of Ingredients 20
Steps:
- 1. Combine the seasonings and set aside.
- 2. In a heavy skillet, melt the butter and brown the raw rice over medium heat, stirring constantly until golden-brown.
- 3. Chop the Tasso and Andouille sausage. Melt the butter in another heavy skillet (cast iron preferred) and cook the Tasso and sausage over high heat for 5 minutes or so.
- 4. Add the onion, celery, bell pepper, garlic, and seasoning mix, and continue to cook, stirring frequently, until browned (about 10 minutes).
- 5. Stir in the browned rice and add the stock. Stir well and bring to a boil.
- 6. Reduce the heat and simmer until the rice is tender but still crunchy (about 20 minutes). This must be stirred frequently to keep the rice from sticking and burning.
- 7. Remove the bay leaves and serve immediately, or pour into a long flat open pan to cool so it will not continue to cook.
- 8. To serve, heat the plates and press about 1/2 cup lightly into a teacup or Pyrex custard cup and turn onto each plate. Serve 2 molds for a main course or 1 for an appetizer.
- 9. Serve with little green peas and whole kernel corn, if desired.
JAMBALAYA
Spicy jambalaya with chicken and andouille sausage.
Provided by Terri
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Time 1h5m
Yield 6
Number Of Ingredients 17
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.
Nutrition Facts : Calories 465.1 calories, Carbohydrate 42.4 g, Cholesterol 73.1 mg, Fat 19.8 g, Fiber 3 g, Protein 28.1 g, SaturatedFat 5.7 g, Sodium 1632.7 mg, Sugar 2 g
More about "cajun jambalaya with andouille sausage and tasso recipes"
PAUL PRUDHOMME’S CHICKEN AND TASSO JAMBALAYA
From spicysouthernkitchen.com
4.8/5 (5)Category Main DishCuisine SouthernTotal Time 1 hr 20 mins
- Add chicken and cook for 3 to 5 minutes, stirring often. Add seasoning mix and half the onion, celery, and green pepper. Cook, stirring often, for 5 minutes.
REAL CAJUN JAMBALAYA | THE CAGLE DIARIES
From thecaglediaries.com
5/5 (1)Calories 429 per servingCategory Cajun Recipes
AUTHENTIC CAJUN CHICKEN AND SAUSAGE JAMBALAYA RECIPE
From thespeckledpalate.com
JAMBALAYA WITH SHRIMP AND ANDOUILLE SAUSAGE RECIPE
From myrecipes.com
EASY JAMBALAYA (CHICKEN, SHRIMP AND ANDOUILLE) - DINNER, …
From dinnerthendessert.com
CAJUN JAMBALAYA - SUNKISSED KITCHEN
From sunkissedkitchen.com
CAJUN JAMBALAYA (WITH CHICKEN, SHRIMP, & SAUSAGE ... - SPEND …
From spendwithpennies.com
CHICKEN, ANDOUILLE, AND SHRIMP JAMBALAYA - LOUISIANA COOKIN
From louisianacookin.com
CHICKEN AND SAUSAGE CAJUN JAMBALAYA - JOY THE BAKER
From joythebaker.com
JAMBALAYA WITH ANDOUILLE SAUSAGE, CHICKEN, AND SHRIMP - FOOD
From foodandwine.com
JAMBALAYA RECIPE WITH CAJUN ANDOUILLE SAUSAGE | AIDELLS
From aidells.com
SPICY CAJUN AND SMOKED SAUSAGE JAMBALAYA RECIPE | MAHATMA® …
From mahatmarice.com
INSTANT POT CAJUN JAMBALAYA - LOVE ON A PLATE INSTANT POT
From pinterest.ca
8 ANDOUILLE SAUSAGE RECIPES YOU'LL LOVE
From allrecipes.com
15 SMOKY ANDOUILLE SAUSAGE RECIPES - TASTE OF HOME
From tasteofhome.com
SPICY CAJUN-STYLE JAMBALAYA WITH ANDOUILLE SAUSAGE …
From dartagnan.com
JAMBALAYA RECIPE | GIMME SOME OVEN
From gimmesomeoven.com
CAJUN JAMBALAYA RECIPE - THE SPRUCE EATS
From thespruceeats.com
ONE POT CREAMY CAJUN SAUSAGE PASTA - PASS ME SOME TASTY
From passmesometasty.com
CAJUN JAMBALAYA RECIPE - DON'T SWEAT THE RECIPE
From dontsweattherecipe.com
TASTE-OFF: THE BEST ANDOUILLE AVAILABLE IN BAY AREA MARKETS
From mercurynews.com
You'll also love