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Reply
| | From:  Genie· (Original Message) | Sent: 3/23/2008 8:44 PM |
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Reply
| | | From: Genie· | Sent: 6/3/2008 4:50 AM |
Chicken, Pork and Smoked Sausage Jambalaya
4 tablespoons vegetable oil, divided
3 pounds broiler fryer chicken parts
1/2 pound boneless pork, cut into thin strips
1/2 pound andouille or smoked sausage, cut into 1/2 inch slices
1 cup sliced celery
1 cup chopped onion
1 cup chopped green pepper
1 clove garlic, minced
4 cups canned whole peeled tomatoes, coarsely chopped and undrained
1 cup chicken broth
3/4 cup tomato paste
1 teaspoon TABASCO brand Pepper Sauce
1 bay leaf
1/2 teaspoon salt
1 teaspoon dried oregano leaves
1 teaspoon dried thyme leaves
1/2 teaspoon ground allspice
1 1/2 cups uncooked rice
In 5 quart Dutch oven or sauce pot, heat 2 tablespoons oil over medium high heat. Add chicken and brown on all sides, about 10 minutes. Remove. Heat remaining 2 tablespoons oil in sauce pot. Add pork, sausage, celery, onion, green pepper and garlic; stirring frequently, cook 8 to 10 minutes or until tender. Stir in tomatoes, broth, tomato paste, TABASCO® pepper sauce, bay leaf, salt, oregano, thyme and allspice. Return chicken to sauce pot. Cover; reduce heat and simmer 10 minutes. Stir in rice. Cover. Stirring frequently, simmer 40 minutes or until chicken and rice are tender, adding additional broth if rice begins to stick to bottom of sauce pot. Makes 8 servings.
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Reply
| | | From: Genie· | Sent: 6/3/2008 4:52 AM |
Chicken and Sausage Jambalaya
1 package chicken thighs, 6 count
8 ounces smoked sausage, sliced
1/2 bell pepper, chopped
5 stalks celery, chopped
3 large white onions, chopped
2 cloves garlic, chopped fine
1/4 cup peanut oil
2 cups white rice
2 1/2 cups water
1 12 ounce beer
flour to coat chicken
1 1/2 teaspoons rosemary
1 teaspoon thyme
handful of chopped parsley
salt to taste
cayenne pepper
Start off by washing the chicken and placing it skin side down on a plate, you can remove the skin if you want. Depending on how spicy you want it, coat the chicken with cayenne pepper until very red. Don't worry about getting it too hot, since this is the majority of the pepper you are going to add and it will cook into the rest of the dish. Turn the chicken pieces over and lightly coat the skin side. Let sit for 15 minutes or so to soak it all up. Heat the oil in the bottom of a large heavy cast iron skillet. Place the flour in a paper bag, season the flour lightly with salt, cayenne pepper, black pepper, garlic powder, etc. Place a couple of pieces of chicken at a time into the bag and shake to coat. Fry the chicken in the oil until golden brown. Don't worry about cooking it all the way through just yet. Remove the chicken. Now place the onions, celery, garlic and bell pepper into the pot, along with a bit more oil if necessary and saute them until the onions are transparent, scraping the bottom of the pot often. Add the rosemary, thyme and parsley and cook for a minute or so. Place the sausage slices, chicken and a little water into the pot and mix well with the vegetables. Turn heat low, cover and simmer for about 30 minutes, until the chicken is tender. Stir the mixture frequently, always scraping the bottom to keep things from burning. When the chicken is cooked, add the washed rice and stir it into everything for a couple of minutes. Pour the warm beer and the water in and stir things for another minute or so. Taste it at this point and adjust the salt if necessary. Keeping the heat low, cover the pot and cook until the rice is tender, anywhere from 30 minutes to an hour. Stir the mixture every now and then, scraping the bottom of the pot.
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| | | From: Genie· | Sent: 6/4/2008 3:13 AM |
Pork Chop Jambalaya 2 pounds pork chops
salt and pepper
1/4 inch oil in bottom of pot
1 cup chopped onions
3/4 cup chopped bell pepper
1/4 cup chopped celery
1 cup water
4 cups cooked rice
1 1/2 cup chopped green onion tops
Brown pork chops that have been seasoned to taste.Remove chops from pot.Saute'onions, bell pepper,and celery in oil that chops were browned in. Remove all oil from the pot that you can and add a small amount of water to form a gravy. Put chops back into the pot. Cook on medium heat for about 20 minutes.Add cooked rice and onion tops and stir well. Cover and simmer for 10 minutes.Serves 4. | |
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Reply
| | | From: Genie· | Sent: 6/4/2008 3:33 AM |
One of my favorite Cajun dishes. Jambalaya 2 1/2 Lb meat, some combination of pork chops chicken, Andouille, or smoked or Italian sausage
2 medium onions ,
2 bell peppers, and/or bunch scallions
Cajun/Creole spice (you can approximate
with equal amounts of black, Cayenne, and white pepper; some garlic
powder, and salt)
2 Tbsp. parsley
2 C uncooked rice
If the meat has bones, boil it until it's reasonably easy to get it off the bone. (save the stock)
Dice up meat, fry it until some fat is rendered, add diced up veggies, fry until they are coated with fat and begin to soften. Add some spice and herbs, toss around until the meat and veggies are coated. Add water, bring to a boil. Boil/simmer until the meat is over half done. (taste the stock occasionally to make sure the spices are ok) Add the rice and cook until the rice is done.
Serve with Tabasco and bread. | |
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Reply
| | | From: Genie· | Sent: 6/4/2008 5:27 PM |
| Oven Jambalaya
1/2 cup butter
1 large onion, chopped
1 large bell pepper, chopped
4 stalks of celery, chopped
4 cloves of garlic, chopped fine
1 can tomato paste (6oz.)
3 T. Creole Seasoning
4 t. Worcestershire sauce (or a bit more)
2 cans diced, peeled tomatos (28 oz.)
7 cups chicken stock (or more)
3 cups cooked ham in cubes
3 cups Andouille sausage, sliced into 1/4 inch pieces and browned in a
skillet
3 cups chicken pieces (bite size)3 cups shrimp, cleaned
4 cups Uncle Ben's Long grain Rice(to make sure your rice is not gummy wash
the rice well and drain it).
PREHEAT over to 350 degrees
Melt the butter is a large pot and saute the onion, celery, bell pepper,
until soft.Add the tomato paste and cook until it is brown, stirring
constantly.Add the seasoning and worsestershire sauce.
Pout the mixture into a large roasing pan (this recipe makes a pan full)Add
the tomatos, with juice and stir in well.Add the chicken stock, ham,
sausage, chicken, rice, and juice from the shrimp. Mix well, cover with top
or foil, and allow to cook for about an hour.Then add the shrimp. Mix again
well, but do not stir to much, turn the mixture, do not stir it so much. I
just place the shrimp on the top of the mixture, cover and allow to cook
another1/2 hour or 3/4 hour.
Allow to sit for a while before serving. You can chop green onions and sprinkle
them over the finished dish.
Serve with fresh French bread and a loaded salad.
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Reply
| | | From: Genie· | Sent: 6/11/2008 8:36 PM |
Jambalaya Grits
1/2 cup Julienned Chicken
2 1/2 t. Seasoning
1 t. Oil
2 oz. Chopped Chorizo Sausage
1/2 lb. Shelled Shrimp
1/4 c. Chopped Scallions
1 T. Garlic
1/2 c. Heavy Cream
1 T. Hot Sauce
1/2 T. Salt
1/2 c. Parmesan Cheese
1/2 c. Grits
Directions
Toss chicken strips with seasoning - heat oil in large skillet
and seasoned chicken and saute - add sausage - cook 1 minute -
add shrimp, scallions, garlic and cream - Cook 2 minutes stir
in hot sauce, salt and 1/4 c parmesan cheese and simmer 3
minutes. Cook grits according to package and add cooked
grits to the skillet - blend thoroughly. To serve put in separate
bowls and sprinkle remaining parmesan on top of each bowl.
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Reply
| | | From: Genie· | Sent: 7/10/2008 3:13 AM |
| Pork Chop Jambalaya
6 pork chops
salt, pepper, and Cajun Seasoning (to taste)
1/4-inch oil in the bottom of the pot
2-chopped onions
4 stalks celery and leaves, chopped
1 bell pepper, chopped
2 1/2 - 3-cups water
2-capfuls of Kitchen Bouquet
4-cups cooked rice
1-bunch chopped green onion tops
Heat oil in large cast iron pot or Dutch Oven. While oil is heating,
season the pork chops to taste with salt and pepper. Brown down the
seasoned pork chops, remove, drain, and (using kitchen shears), cut
into bite-sized pieces. Sauté onions, bell pepper and celery in the
same oil that the chops were browned in. When vegetables have wilted,
drain them off in a colander and wipe out excess oil left in bottom
of pot with a paper towel. Add cut up pork chops back to the pot, and
2 1/2-cups of the water. Stir in 2 capfuls of Kitchen Bouquet and
stir, mixing well. Add back the cooked vegetables; cover and cook on
medium heat for 20 minutes. Add the cooked rice and the snipped green
onion tops. Sprinkle liberally (to taste) with the Cajun seasoning;
cover and simmer for an additional 10 minutes.
Serves 6-8
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Reply
| | | From: Genie· | Sent: 7/15/2008 5:23 AM |
| Seafood Jambalaya
From Test Kitchen Favorites 2004
My neighbor always gave me a container of this jambalaya when he made
it. My family fought over it. I even made him make it for a Kentucky
Derby party I had, and everyone raved. —Kristin Arnett
INGREDIENTS
1/2 pound whole fresh mushrooms, sliced
3 medium onions, chopped
2 medium green peppers, chopped
3 celery ribs
3 garlic cloves, minced
2 tablespoons olive oil
1 package (16 ounces) fully cooked smoked sausage, cubed
1 pound cooked large shrimp, peeled and deveined
1 pound frozen cooked crawfish tail meat, thawed
1 can (14-1/2 ounces) chicken broth
1 can (14-1/2 ounces) diced tomatoes
2 tablespoons Worcestershire sauce
2 tablespoons Cajun seasoning
1 to 3 teaspoons hot pepper sauce
1/4 teaspoon white pepper
4 cups cooked long grain white rice
SERVINGS 8-10
CATEGORY
Main Dish
METHOD Baked
PREP 25 min.
COOK 45 min.
TOTAL 70 min.
DIRECTIONS
In a large Dutch oven, saute the mushrooms, onions, pepper, celery
and garlic in oil. Add the sausage, shrimp, crawfish, broth,
tomatoes, seasonings and rice.
Bake, uncovered, at 325° for 45 minutes or until heated through,
stirring after 20 minutes. Yield: 8-10 servings. TEST KITCHEN TIP You
can use cooked chicken, crab and ham in place of the crawfish and
shrimp.
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Reply
| | | From: Genie· | Sent: 7/15/2008 10:08 PM |
Jambalaya
1/4 pound bacon, cut in small pieces
1/2 cup onion, chopped
1 green pepper, chopped
1 cup raw rice
19 ounce can whole tomatoes, chopped
salt and pepper to taste
1 1/2 to 2 cups chicken broth
1/2 pound Portuguese sausage
1 pound medium shrimp, shelled and deveined
salt and pepper to taste
Preheat oven to 350F. In 3 to 4 quart heavy casserole, fry the bacon pieces over moderate heat until brown. Drain on paper towels and reserve bacon grease. In 2 to 3 tablespoons bacon grease, saute onion over low heat until soft but not brown. Add green peppers and stir for 3 to 4 minutes. Add rice and continue stirring over moderate heat until the grains become opaque. Add tomatoes, bacon, salt and pepper and 1 1/2 cups chicken broth. Bring mixture to a boil and add sausage. Cover the casserole and place in oven. After 20 minutes add shrimp, pushing them down into the rice mixture. Return to oven for 15 to 20 minutes or until stock is absorbed and rice is tender. Add additional stock if necessary. Serves 4 to 6.
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Reply
| | | From: Genie· | Sent: 8/20/2008 9:15 PM |
Chicken and Sausage Jambalaya
1 package chicken thighs, 6 count
8 ounces smoked sausage, sliced
1/2 bell pepper, chopped
5 stalks celery, chopped
3 large white onions, chopped
2 cloves garlic, chopped fine
1/4 cup peanut oil
2 cups white rice
2 1/2 cups water
1 12 ounce beer
flour to coat chicken
1 1/2 teaspoons rosemary
1 teaspoon thyme
handful of chopped parsley
salt to taste
cayenne pepper
Start off by washing the chicken and placing it skin side down on a plate, you can remove the skin if you want. Depending on how spicy you want it, coat the chicken with cayenne pepper until very red. Don't worry about getting it too hot, since this is the majority of the pepper you are going to add and it will cook into the rest of the dish. Turn the chicken pieces over and lightly coat the skin side. Let sit for 15 minutes or so to soak it all up. Heat the oil in the bottom of a large heavy cast iron skillet. Place the flour in a paper bag, season the flour lightly with salt, cayenne pepper, black pepper, garlic powder, etc. Place a couple of pieces of chicken at a time into the bag and shake to coat. Fry the chicken in the oil until golden brown. Don't worry about cooking it all the way through just yet. Remove the chicken. Now place the onions, celery, garlic and bell pepper into the pot, along with a bit more oil if necessary and saute them until the onions are transparent, scraping the bottom of the pot often. Add the rosemary, thyme and parsley and cook for a minute or so. Place the sausage slices, chicken and a little water into the pot and mix well with the vegetables. Turn heat low, cover and simmer for about 30 minutes, until the chicken is tender. Stir the mixture frequently, always scraping the bottom to keep things from burning. When the chicken is cooked, add the washed rice and stir it into everything for a couple of minutes. Pour the warm beer and the water in and stir things for another minute or so. Taste it at this point and adjust the salt if necessary. Keeping the heat low, cover the pot and cook until the rice is tender, anywhere from 30 minutes to an hour. Stir the mixture every now and then, scraping the bottom of the pot.
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Reply
| | | From: Genie· | Sent: 8/20/2008 9:18 PM |
Chicken, Pork and Smoked Sausage Jambalaya
4 tablespoons vegetable oil, divided
3 pounds broiler fryer chicken parts
1/2 pound boneless pork, cut into thin strips
1/2 pound andouille or smoked sausage, cut into 1/2 inch slices
1 cup sliced celery
1 cup chopped onion
1 cup chopped green pepper
1 clove garlic, minced
4 cups canned whole peeled tomatoes, coarsely chopped and undrained
1 cup chicken broth
3/4 cup tomato paste
1 teaspoon TABASCO brand Pepper Sauce
1 bay leaf
1/2 teaspoon salt
1 teaspoon dried oregano leaves
1 teaspoon dried thyme leaves
1/2 teaspoon ground allspice
1 1/2 cups uncooked rice
In 5 quart Dutch oven or sauce pot, heat 2 tablespoons oil over medium high heat. Add chicken and brown on all sides, about 10 minutes. Remove. Heat remaining 2 tablespoons oil in sauce pot. Add pork, sausage, celery, onion, green pepper and garlic; stirring frequently, cook 8 to 10 minutes or until tender. Stir in tomatoes, broth, tomato paste, TABASCO® pepper sauce, bay leaf, salt, oregano, thyme and allspice. Return chicken to sauce pot. Cover; reduce heat and simmer 10 minutes. Stir in rice. Cover. Stirring frequently, simmer 40 minutes or until chicken and rice are tender, adding additional broth if rice begins to stick to bottom of sauce pot. Makes 8 servings. | |
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Reply
| | | From: Genie· | Sent: 9/2/2008 8:53 PM |
JAMBALAYA
There are a wide variety of ways to make jambalaya, with chicken and sausage, or shrimp, or ham, or even duck or alligator. Some involve tomatoes and tomato sauce, some use chicken or beef stock instead. This first one uses both tomatoes and chicken stock, and is a New Orleans Creole-style "red" jambalaya, as opposed to one made with only stock, a more Cajun-style"brown" jambalaya (like Dee Gautreau's or Marc Savoy's).
- 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 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
- 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.
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Reply
| | | From: Genie· | Sent: 9/3/2008 7:34 PM |
Jambalaya: Is a spicy rice dish in which uncooked rice is mixed with a prepared combination of meat and vegetables, then the whole mixture is cooked together to create a tasty one pot meal. Ingredients: (normally serves 5 to 6 people) -
1 whole 4 1/2 lb. chicken -
3/4 lb. sausage (spicy pork sausage is preferable) -
1 1/2 cups of rice -
3 stalks of chopped celery -
3 toes of minced garlic -
2 chopped medium sized onions -
1/2 a bell pepper chopped -
salt, black pepper, cayenne pepper, Tabasco Sauce -
1 Bay leaf -
1 5-quart pot Preparation: The chicken needs to be cooked before you begin making the jambalaya, and I like to marinate the chicken then bake it so that I have lots of juice to add to the jambalaya. However, how you prepare the chicken does not matter as long as the chicken is well seasoned and full of flavor. The chicken could be first cooked in the same pot the dish will be prepared in, it could be smoked, or even left over from a previous meal. Whatever the method, I normally use the meat from both breasts, both thighs, wings and the back meat which should leave the legs for another time. First, slice the sausage, and allow it to brown for a few minutes under a medium-high fire. Then, add the chopped onions and let the combination sauté until the onions clear. Under a high fire add the chopped bell pepper, minced garlic, chopped celery, and hunks of chicken meat. Season the mixture, cover the pot and allow it to cook under a medium to low-medium fire for about 10 minutes. Generally, I taste the dish at this point to gain a sense of how spicy it is. Remember, the rice is going to absorb much of the seasoning so you will probably have to experiment a few times before you are happy with the intensity of the flavor. Now, add the rice and bay leaves, and under a medium to medium high fire stir the pot so the rice is spread evenly throughout the entire mixture. Assuming the dish is not burning, let this process continue for ten minutes. This allows the rice to absorb the flavor of the dish. Next, add the juice left over from baking the chicken, or add chicken stock. Keep in mind that this is what is going to cook the rice so you do not need to add a specific amount of stock or water, but the more stock the better. What you need to do is to fill the pot with enough liquid (stock and water) so an inch and half to two inches of liquid are covering the top of the rice, meat, and vegetable combination. Add some salt and other seasonings and bring the pot to a boil for several minutes. Then, lower the fire and cover the pot and in 30 to 40 minutes your jambalaya should be ready. (remember- you don't eat the bay leaves.) | |
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