Everything Jambalaya Or Jambalika Recipes

Steps:

• Cook rice to package directions.
• Place a large, deep skillet over medium high heat.
• Add oil and butter to the pan.
• Cube chicken and place in hot oil and butter.
• Brown chicken 3 minutes, add sausage, and cook 2 minutes more.
• Add onion, celery, pepper, bay, and cayenne.
• Saute vegetables 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more.
• Stir in tomatoes and broth and season with cumin, chili, poultry seasoning, and Worcestershire.
• Bring liquids to a boil and add shrimp.
• Simmer shrimp 5 minutes until pink and firm.
• Remove the pot from the heat and place on a trivet.
• Ladle jambalaya into shallow bowls.
• Using an ice cream scoop, place a scoop of rice on to the center of the bowlfuls of jambalaya.
• Sprinkle dishes with salt, pepper, chopped scallions, and thyme leaves.

Steps:

• Cook rice to package directions.
• Place a large, deep skillet over medium high heat. Add oil and butter to the pan. Cube chicken and place in hot oil and butter. Brown chicken 3 minutes, add sausage, and cook 2 minutes more. Add onion, celery, pepper, bay, and cayenne.
• Saute vegetables 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more. Stir in tomatoes and broth and season with cumin, chili, poultry seasoning, and Worcestershire. Bring liquids to a boil and add shrimp.
• Simmer shrimp 5 minutes until pink and firm. Remove the pot from the heat and place on a trivet. Ladle jambalaya into shallow bowls. Using an ice cream scoop, place a scoop of rice on to the center of the bowlfuls of jambalaya. Sprinkle dishes with salt, pepper, chopped scallions, and thyme leaves.

Steps:

• In a 5-qt. slow cooker, combine the tomatoes, broth and tomato paste. Stir in the celery, green peppers, onion, garlic, seasonings and pepper sauce. Stir in chicken and sausage. , Cover and cook on low for 4-6 hours or until chicken is no longer pink. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turn pink. Serve with rice. Freeze option: Place individual portions of cooled stew in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.