Jambalaya 1 Recipes

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:

• In a large Dutch oven, saute sausage and ham in butter until lightly browned, add onion, green pepper and garlic.
• Saute until vegetables are tender. Stir in tomatoes, bay leaf, thyme, cayenne pepper and chicken broth.
• Cover and bring to a slow boil, stir in rice.
• Cover and cook over low heat until rice is nearly tender, about 15 - 20 minutes.
• Stir in shrimp and chicken. Cover and simmer until shrimp is cooked and liquid is absorbed. Do not over cook shrimp.
• Salt and pepper to taste.
• Remove bay leaf.

Steps:

• Heat a large pan over medium-high heat, and then pour in some oil. Add the bell peppers, garlic and shallots and sweat. Add the sausage, prawns and shrimp, pour in the white wine and bring to a simmer. Stir in the white rice, crawfish and butter. Season with the lemon juice and add cayenne, salt and black pepper to taste.

Steps:

• Combine the sausage, peppers, celery, scallions, tomatoes, rice, chicken broth, Cajun seasoning, bay leaves, thyme and cayenne in a 6-quart slow cooker.
• Cover and cook on low, 4 hours, adding the shrimp during the last 20 minutes of cooking. Discard the bay leaves. Serve topped with parsley.

Steps:

• In a bowl, combine sausage, shrimp or chicken with Cajun Creole seasoning; toss to coat.
• In a skillet, heat oil over medium heat. Add sausage, shrimp or chicken, cooking and stirring until shrimp turn pink or chicken is no longer pink, about 3-5 minutes.
• In a saucepan, prepare rice mix according to package directions. In addition, add one-half of the tomatoes into the rice preparation. After 12 minutes of cooking, add remaining tomatoes, Worcestershire sauce, hot pepper sauce and parsley.
• Continue to cook on low, covered, until liquid is absorbed and rice is tender. Add sausage, shrimp or chicken to rice; stir until heated through. Serve.

Steps:

• Saute chicken and sausages in pan until meat is cooked. Remove from pan and set aside.
• If there isn't sufficient oil, add a little and saute onions and celery for about 4 minutes.
• Add garlic and bell pepper and cook for another 3 or 4 minutes.
• Add cooked meat and remaining ingredients and simmer until shrimp have curled into a tight "C" shape and have turned pink.
• Serve over hot rice.

Steps:

• Sauté first 3 ingredients in hot oil in a Dutch oven 4 to 5 minutes or until sausage is browned.
• Stir in chicken and next 6 ingredients.
• Bake, covered, at 350° for 40 minutes, stirring after 30 minutes. Garnish, if desired.
• serves 8-10.

Steps:

• Sauté first 3 ingredients in hot oil in a Dutch oven 4 to 5 minutes or until sausage is browned. Stir in chicken and next 6 ingredients.
• Bake, covered, at 350° for 40 minutes, stirring after 30 minutes. Garnish, if desired.

Steps:

• dice chilli and prepare the veg and the chicken, slice the sausage into tin slices
• Heat oil up in a large none stick pot & add chilli & cook for 1 min
• Add the chicken & stir fir in pot for 2 mins
• add the stock & tin of tomatoes and puree
• Bring to the boil and add smoked sausage bay leaf, parsley, garlic, cayenne pepper, and paprika (adjust this 2 your liking) then add the veg & cook for 5 mins
• When its boiling add the long grained rice and cook until most of the liquid has reduced & the rice is cooked then add the shrimp cook for 3 mins and serve (adjust the liquid with stock or water until the rice is cooked ,and reduced)

Steps:

• Heat 1 tbsp olive oil in a large frying pan with a lid and brown 2 chopped chicken breasts for 5-8 mins until golden.
• Remove and set aside. Tip in the 1 diced onion and cook for 3-4 mins until soft.
• Add 1 thinly sliced red pepper, 2 crushed garlic cloves, 75g sliced chorizo and 1 tbsp Cajun seasoning, and cook for 5 mins more.
• Stir the chicken back in with 250g long grain rice, add the 400g can of tomatoes and 350ml chicken stock. Cover and simmer for 20-25 mins until the rice is tender.

Steps:

• Heat oven to 200C/180C fan/ gas 6. Heat the oil in a heavy-based flameproof casserole dish on a medium-high heat. Season the chicken thighs, add to the dish and cook for 4 mins until they start to brown, stirring occasionally so they don't stick. Add the chorizo and cook for a further 4 mins until it releases its oils and has started to crisp. Remove the meat with a slotted spoon and set aside on a plate.
• Add the onions to the chorizo oils, lower the heat and soften for 8 mins. Stir through the garlic, peppers, celery, thyme and oregano, and cook for 2 mins more.
• Return the meat to the dish, add the garlic salt, paprika, cayenne, mustard powder and white pepper, and cook for 2 mins until fragrant. Stir in the rice, then the tomatoes. Add the stock and give it all a really good stir. Bring to the boil, then cover with a well-fitting lid and put in the oven for 20 mins.
• Take from the oven and fluff up the rice with a big fork. Fold through the prawns, then put the mussels and clams on top. Put the lid on, return to the oven for 10 mins, then take the dish out and give everything a good stir. Sprinkle with the parsley and spring onions to serve.