NEW ORLEANS MULATE'S CATFISH JAMBALAYA
Mulate's restaurant in New, Orleans takes a novel approach with jambalaya, utilizing catfish as the main ingredient. The recipe is quite easy. Try this out for your next Mardi Gras party, and you will surely get praise for being unique and creative. This recipe came from Sam's Club, October, 2008, courtesy of Mulate's Restaurant. You can also use the blackened salmon filets from Sam's Club in place of the catfish. Edited 6-5-09: The original recipe does call for 1/2 pound (2 sticks) of butter, but that is WAY too much IMO. I have cut the amount in half to 1/2 cup (1 stick).
Provided by TxGriffLover
Categories Catfish
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Put all ingredients except catfish into a saucepan and cook until the mixture begins to turn light brown. Season with salt & pepper while cooking.
- Add catfish and cook 15-20 minutes longer. Mix with cooked rice and freshly chopped green onion tops. Serve hot.
NEW ORLEANS JAMBALAYA
For when you really have to feed an army!
Provided by Christine
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Time 6h30m
Yield 50
Number Of Ingredients 20
Steps:
- Chicken Marinade: In a large, shallow glass baking dish, mix together soy sauce, 4 tablespoons dried thyme, 1 teaspoon cayenne pepper, 2 tablespoons paprika, 2 chopped onions and 2 tablespoons black pepper. Place the chicken in the marinade. Refrigerate for at least 3 hours.
- Saute bacon in a Dutch oven over medium heat until brown. Add the onion and garlic. Continue to cook 5 minutes. Mix in flour and sausage. Cook 5 minutes more; stirring frequently. Add the ham, thyme, cayenne, chicken stock, tomatoes, reserved juice and green peppers and bring to boil. Stir in rice and cover. Cook for 25 minutes. Remove from heat and cool completely and refrigerate.
- Two hours before you intend to serve the jambalaya, discard marinade and bake chicken breasts at 500 degrees F (250 degrees C) for 12 minutes, or until the flesh is firm when pressed with finger. Remove from oven. Cool and slice into bite-size pieces.
- Reduce oven's temperature to 250 degrees F (120 degrees C). Place covered jambalaya on large baking tray filled with to water. Bake until warm, about 2 hours.
- Just before serving the jambalaya, boil 5 quarts of water. Add the shrimp and cook for 3 minutes until they are firm to the touch. Drain well. Toss shrimp and chicken with jambalaya mixture and serve.
Nutrition Facts : Calories 462.1 calories, Carbohydrate 27.2 g, Cholesterol 201.6 mg, Fat 20 g, Fiber 1.8 g, Protein 40.1 g, SaturatedFat 6.8 g, Sodium 1272.4 mg, Sugar 2.6 g
EMERIL'S NEW ORLEANS STYLE JAMBALAYA
Make and share this Emeril's New Orleans Style Jambalaya recipe from Food.com.
Provided by Harried Mom
Categories One Dish Meal
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in Dutch oven over medium heat. Cook sausage 5 minutes and remove from pan.
- Add chicken, cayenne pepper, and 1 tablespoons Emeril's essence to pan and cook 5 minutes. Remove from pan.
- Add onions, bell peppers, remaining essence and garlic to pan and cook 8-10 minutes, until vegetables are softened. Add rice and cook, stirring 3-5 minutes.
- Return sausage and chicken to pan. Add stock and bay leaf. Increase heat to medium-high and bring to a boil. Cover and reduce heat to low. Cook 25 minutes; remove from heat. Let stand, covered, 10 minutes.
- Remove bay leaf and stir in green onions and parsley to serve.
Nutrition Facts : Calories 531.8, Fat 29.2, SaturatedFat 8.4, Cholesterol 85.9, Sodium 767.7, Carbohydrate 35.3, Fiber 1.6, Sugar 4.7, Protein 30
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