JAMBALAYA RECiPES?!
JAMBALAYA RECiPES?
Anyone have a GOOD one?
Answers:
here is one that I found in the net!
JAMBALAYA RECIPE:
1 lb. boneless chicken, cubed; AND/OR
1 lb. shrimp, boiled in Zatarain's and peeled; OR
1 lb. leftover holiday turkey, cubed; OR
1 lb. of any kind of poultry or fish, cubed; OR
Any combination of the above
1 lb. (hot) smoked sausage, andouille or chaurice, sliced on the bias; OR
1 lb. diced smoked ham
1 large onion, chopped
1 bell pepper, chopped
3 - 6 cloves garlic, minced (amount to taste; I like lots)
4 ribs celery, chopped
3 small cans tomato paste
4 large Creole tomatoes, peeled, seeded and diced; OR
1 28-oz. can tomatoes
8 cups good dark homemade chicken stock
Creole seasoning blend to taste (or 2 - 3 tablespoons); OR
2 teaspoons cayenne, 2 teaspoons black pepper, 1 teaspoon white pepper, 1 teaspoon oregano, 1/2 teapsoon thyme
2 bay leaves
Salt to taste
4 cups long-grain white rice, uncooked (Some people like converted rice, others prefer good old Mahatma. I use Uncle Ben's converted, as the rice doesn't get sticky or lumpy that way.)
In a sauté or frying pan, brown the chicken, sprinkling with Tony Chachere's seasoning if you've got it; a bit of salt, black pepper and red pepper otherwise. Don't brown if using leftover cooked bird, but you still might want to season the meat. Tear or cut the meat into bite-size pieces.
Brown the sliced smoked sausage or andouille and pour off fat. In the pot, sauté the onions, garlic, peppers and celery in oil until onions begin to turn transparent.
In the same pot, while you're sautéing the "trinity", add the tomato paste and let it pincé, meaning to let it brown a little. What we're going for here is an additional depth of flavor by browning the tomato paste a little; the sugar in the tomato paste begins to caramelize, deepening the flavor and color. Keep it moving so that it browns but doesn't burn. Some friends of mine hate this step, so you can skip it if you want, but then it won't be Chuck's jambalaya. :^)
Once the vegetables are translucent and the tomato paste achives sort of a red mahogany color, deglaze the pan with the about 2 cups of the stock, scraping the bottom of the pan to mix up any browned bits, and stir until smooth, making sure the sautéed vegetables, paste and stock are combined thoroughly. It should be fairly thick.
Add the Creole seasoning, tomatoes and salt to taste. Cook over low-medium heat for about 10 minutes. Add the meat and/or seafood and cook another 10 minutes; if you're using seafood, be careful not to overcook it.
Add the rest of the stock, check seasonings, and stir in the rice, combining thoroughly. Cook for about 20-25 minutes, or until the rice has absorbed all the liquid and is cooked through. If you haven't checked your seasonings before adding the rice, it's too late! It's much better for the rice to absorb the seasonings while it's cooking. Check seasoning anyway, then turn the heat down to low-medium and let the sauce thicken up a bit, with the pot uncovered, stirring frequently, for about 10 minutes. Stir thoroughly to combine all ingredients. When the jambalaya has thickened up a bit and has reached the "right" consistency (you'll know), it's done.
Serve with salad and French bread.
Jambalaya
* 1 broiler chicken, cut up, about 3 pounds
* paprika
* 3 tablespoons olive oil
* 1 cup chopped onion
* 1 cup chopped green bell pepper
* 2 ribs celery, chopped
* 2 cloves garlic, minced
* 1/2 cup diced cooked ham
* 2 cans (14.5 ounces each) stewed tomatoes
* 2 cups chicken broth
* 1 cup long-grain rice
* 2 teaspoons leaf thyme, crumbled
* 1 1/2 teaspoons salt, or to taste
* 1/4 teaspoon pepper
* 1/4 teaspoon hot pepper sauce (Tabasco)
* 1 pound shrimp, shelled and deveined Wash chicken and pat dry; rub with the paprika. Heat olive oil in a large skillet; add chicken and brown on all sides. Remove chicken from skillet. Add onion, green bell pepper, celery, and garlic. Sauté over low heat until onion is tender, about 10 minutes.Stir in ham, tomatoes, chicken broth, rice, thyme, salt, pepper, and hot sauce. Add chicken and turn to coat with sauce. Bring to a boil. Reduce heat, cover, and simmer for 30 minute, or until chicken is tender. Stir in shrimp and cook about 3 minutes longer, or just until shrimp turns pink.
Jambalaya recipe serves 6.
Jambalaya
Serves 4 to 6
1 medium onion, chopped medium
1 medium rib celery, chopped medium
1 medium red bell pepper (or green if you prefer), stem removed, seeded, and chopped medium
6 medium cloves garlic, minced or pressed through garlic press
2 teaspoons vegetable oil (plus extra if needed)
4 bone-in, skin-on chicken thighs (about 1 1/2 pounds), trimmed of excess skin and fat
12 ounces andouille sausage , halved lengthwise and cut into 1/4-inch pieces
1 1/2 cups long grain white rice (10 ounces)
1 teaspoon table salt
1/2 teaspoon minced fresh thyme leaves
1/4 teaspoon cayenne pepper (or more if you like it spicier)
1 can diced tomatoes (14 1/2-ounce)
1 bottle clam juice (8 oz)
1 can low-sodium chicken broth
2 bay leaves
1 pound shrimp (31 to 40 count) peeled, deveined, and rinsed
2 tablespoons minced fresh parsley leaves
Table salt and ground black pepper
1. Dry the chicken thoroughly with paper towels, then season generously with salt and pepper. Heat oil in 12-inch skillet or dutch oven over medium-high heat until oil is shimmering but not smoking, about 2 minutes. Add chicken, skin-side down, and cook until golden brown, about 5 minutes. Turn chicken and cook until golden brown on second side, about 3 minutes longer. Transfer chicken to plate and set aside. Reduce heat to medium and add andouille; cook, stirring frequently, until browned, about 3 minutes. Using slotted spoon, transfer sausage to small bowl and set aside.
3. Reduce heat to medium-low. There should be about a tablespoon of oil in the bottom of the pan. If not, add oil. Add vegetables (onion, celery, bell pepper, garlic) and ? tsp salt. Cook, stirring occasionally and scraping bottom of pot with wooden spoon, until vegetables have softened, about 4-5 minutes. Add rice, ? tsp salt, thyme, and cayenne; cook, stirring frequently, until rice is coated with fat and the edges turn translucent, about 1-3 minutes. Add tomatoes, clam juice, chicken broth, bay leaves, and browned sausage to pot; stir to combine. Remove and discard skin from chicken; place chicken, skinned-side down, on rice. Bring to boil. Cover, reduce the heat to low, and cook until the chicken is tender and cooked through, 30 to 35 minutes. Transfer chicken to clean plate and set aside. Scatter shrimp over rice, cover, and continue to cook until rice is fully tender and shrimp are opaque and cooked through, about 2-5 minutes more. Remove the skillet from the heat and let stand, covered, about 5 minutes.
4. While shrimp are cooking, shred chicken (pull apart with 2 forks). When shrimp are cooked, discard bay leaves; off heat, stir in parsley and shredded chicken, season with salt and pepper to taste and serve immediately.