Mama Delilahs Jammin Jambalaya Recipes

Steps:

• Season sausage, chicken and shrimp with a teaspoon of creaole seasoning each.
• In a large heavy stock pot, heat 1 teaspoon oil and brown the sausage, about 7-8 minutes. remove it with a slotted spoon and set off to the side.
• Add another 1 tablespoon oil and cook chicken until slightly browned, about 5 minutes. Remove and set to side with sauasage.
• Add another 1 tablespoon oil and saute' peppers, celery and onions until tender, about 15-20 minutes.
• Add diced tomatoes, chicken stock, sausage and chicken to pot, and season with hot sauce, Worchestershire sauce, file powder, bay leaves, salt, black and red pepper, and if desired, additional creole seasoning. Simmer for 20 minutes.
• While simmering, saute' shrimp in saute' pan until pink, about 3-4 minutes (do not overcook shrimp).
• Add rice and shrimp to pot. Cook an additional 20-30 minutes on low heat to let juices permeate rice. Stir occaisioanlly to prevent sticking.
• Discard bay leaves, and serve.

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:

• Season sausage, chicken and shrimp with a teaspoon of creole seasoning each. In a large heavy stock pot, heat 1 teaspoon oil and brown the sausage, about 7-8 minutes. Remove it with a slotted spoon and set off to the side on paper towel to drain excess grease. Add another 1 tablespoon oil and cook chicken until slightly browned, about 5 minutes. Remove and set to side with sauasage. Add another 1 tablespoon oil and saute' peppers, celery and onions until tender, about 15-20 minutes. Add diced tomatoes, chicken stock, sausage and chicken to pot, and season with hot sauce, Worchestershire sauce, file powder, bay leaves, salt, black and red pepper, and if desired, additional creole seasoning. Simmer for 20 minutes. While simmering, saute' shrimp in saute' pan until pink, about 3-4 minutes (do not overcook shrimp). Add rice and shrimp to pot. Cook an additional 20-30 minutes on low heat to let juices permeate rice. Stir occaisioanlly to prevent sticking.

Steps:

• Melt bacon drippings in saucepan.
• Add flour and blend thoroughly.
• Cook, stirring, over medium heat until lightly browned.
• Add onion and continue to cook, stirring frequently, until onion is translucent and flour is browned.
• Add garlic and cook for one minute more.
• Add remaining ingredients and stir thoroughly to combine.
• Bring to a simmer, cover and cook about 40 minutes, or until most of the liquid is absorbed and rice is done.