Jambalaya Rice Salad 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:

• Bring a large pot of water to a boil. Boil sausage until hot, 8 to 12 minutes; drain.
• Heat canola oil in a pot over medium-high heat; saute sausage, celery, bell pepper, and onion in hot oil until vegetables start to soften, about 5 minutes.
• Stir chicken and Cajun seasoning into the vegetable mixture. Pour broth and tomatoes into the pot; bring to a boil, add the rice, and stir. Return mixture to a boil, reduce heat to medium-low, cover pot, and simmer mixture until for 5 minutes. Remove cover, stir, and continue to simmer until the rice has absorbed the liquid and is tender, about 5 minutes more.

Steps:

• In a large saucepan, combine wild rice and 3 cups water. Bring to a boil. Reduce heat; cover and simmer for 50-55 minutes or until rice is nearly tender. Drain. , Meanwhile, in a large skillet, saute the celery, peppers, onion, garlic and long grain rice in oil over medium-high heat for 10 minutes or until vegetables are tender and rice begins to brown., Stir in the broth, sausage, tomatoes, wild rice, salt, pepper and remaining water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the liquid is absorbed and rice is tender. Stir in parsley.

Steps:

• Place the first 10 ingredients in a 5-qt. slow cooker. Cook, covered, on low 3-4 hours, until chicken is tender., Stir in shrimp and rice. Cook, covered, 15-20 minutes longer, until shrimp turn pink and rice is tender.

Steps:

• Heat the oil in a large pan set over a high heat and fry the onion, celery and pepper, stirring occasionally, for 5 mins until starting to soften and colour.
• Stir in the spices and rice, then tip in the tomatoes and a can of water. Stir in the garlic, beans and bouillon. Bring to a simmer, then cover and cook for 25 mins until the rice is tender and has absorbed most of the liquid. Keep an eye on the pan towards the end of the cooking time to make sure it doesn't boil dry - if it starts to catch, add a little more water. Stir in the parsley and serve hot.