Forgotten Jambalaya Recipes

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.

Steps:

• In a 5 quart slow cooker, combine the tomatoes, broth and tomato paste.
• Stir in the green peppers, onion, celery, garlic and seasonings.
• Stir in chicken and sausage.
• Cover and cook on low for 4 hours or until chicken is tender.
• Stir in shrimp.
• Cover and cook 15-30 minutes longer or until shrimp turn pink.
• Serve with rice.

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:

• Heat large heavy saucepan over medium-high heat and add 2 tablespoons olive oil. Reduce the heat to medium and cook the sausage until browned on both sides. Season shrimp with salt and pepper. Add seasoned shrimp and continue to cook for 2 minutes or until shrimp are cooked about half way, just turning pink. With a slotted spoon, transfer the sausage and shrimp to a plate.
• Saute shrimp shells in the same pan used for sausage and shrimp for 5 minutes until toasted and red. Add the onion and celery, white wine, bay leaves, canned tomatoes, chicken broth, paprika and saffron, if using. Bring the mixture to a simmer. Simmer for 30 minutes and remove the shrimp shells and vegetables with a slotted spoon. Bring the broth back up to a simmer and add the clams. Cook until all are open, discarding any unopened clams. Remove clams to a tray and pour the broth into a clean pot or bowl.
• Heat the original pot that the broth was in and add some olive oil. Add the green pepper, scallion whites, and garlic. Cook over moderate heat, stirring, for about 2 minutes. Add the rice and thyme and saute for about a minute and then season with salt and pepper. Add stock (3 parts stock to rice, about 9 cups of broth - if you do not have enough broth, add chicken broth and bring the mixture to a boil. Reduce the heat to a simmer, cover and cook the jambalaya rice for 20 minutes. Stir in the hot sauce and parsley and then add the shrimp, sausage and clams. Season with pepper and cook the mixture, covered, for 5 more minutes or until the shrimp are just done and the rice is tender.
• Serve the jambalaya sprinkled with the reserved scallion greens.

Steps:

• Cook onions, garlic, green pepper and celery in the bacon drippings or cooking oil until onion is browned.
• Add parsley, ham, thyme, and bay leaves; cook 5 minutes, stirring often.
• Add salt, hot sauce, tomatoes with juice, tomato sauce, and 2 cups of water; simmer 5 minutes.
• Add rice; reduce heat and simmer, covered for 30 minutes.
• Add shrimp and smoked sausage; cover and simmer 10 or 15 minutes longer or until rice is tender and liquid is absorbed.
• Season to taste with salt and more hot sauce.
• -------Chicken Jambalaya--------.
• Add chicken and polish sausage.
• When the onion-celery mix is done, finish as directed, omitting ham and shrimp.

Steps:

• Place the chicken in the bottom of the crock pot along with the sausage and diced vegetables.Combine the tomatoes, broth, tomato paste and the seasonings in a small mixing bowl then add to the crock pot.Set your cook timer. I cooked mine for 8 hours using frozen boneless chicken breasts. You can use thawed chicken breasts or boneless thighs and cook for 4-6 hours on HIGH.Once the crock pot has finished, use forks and shred the chicken in the pot and adjust the flavoring and add the hot sauce, if desired.There are 2 different steps when dealing with the rice for this recipe: 1. Cook one cup of white rice separately. When the cooking time is done, fold the cooked rice into the crock pot. 2. You can use instant rice with 30-minutes remaining. Make sure the rice is well mixed into the ingredients. Recover the pot.Also, after the rice is added, with 30-minutes of cooking time remaining, this is the point you would add thawed shrimp to the crock pot.Serve the Forgotten Once Jambalaya garnished with chopped green onions and warm, buttered french bread! Enjoy the greatest jambalaya!Source: redbeansanderic.com