Best Jambalaya With A Twist Recipes

EVERYTHING JAMBALAYA

Steps:

• Cook rice to package directions.
• Place a large, deep skillet over medium high heat. Add oil and butter to the pan. Cube chicken and place in hot oil and butter. Brown chicken 3 minutes, add sausage, and cook 2 minutes more. Add onion, celery, pepper, bay, and cayenne.
• Saute vegetables 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more. Stir in tomatoes and broth and season with cumin, chili, poultry seasoning, and Worcestershire. Bring liquids to a boil and add shrimp.
• Simmer shrimp 5 minutes until pink and firm. Remove the pot from the heat and place on a trivet. Ladle jambalaya into shallow bowls. Using an ice cream scoop, place a scoop of rice on to the center of the bowlfuls of jambalaya. Sprinkle dishes with salt, pepper, chopped scallions, and thyme leaves.

JAMBALAYA WITH A ORZO TWIST

Steps:

• Directions for spice blend. Combine all ingredients together and blend well. You may also use a coffee grinder to blend your spices. I love making my own spice blend, make sure your spice rack is up to date with fresh spices and make your own blend. Store in an airtight container and use for your favorite dishes.
• Step 1 Place chicken in a clean bowl and add spice seasoning over chicken and gently toss until the chicken is coated well. Then in a separate bowl, do the same thing with the shrimp. Cook orzo pasta according to package instructions. But cook "al dente" because you will finish cooking pasta when it is added to the jambalaya mixture.
• Step 2 In a large skillet, add about 2 tbsp olive oil. Start with chicken first, place in pan and add part of the onions, garlic and peppers and sauté until it is about half done. Then remove chicken and set aside. Add more oil if required, then add the balance of onions, garlic, peppers and shrimp. Sauté until shrimp is nice a pink, but do not over cook.
• Step 3 Now add to the skillet, tomatoes and chicken broth and combine with shrimp. Stir gently and add chicken back to the skillet. Continue to cook until chicken, shrimp and vegetables are tender. Let simmer for about 3 - 5 minutes. Then add orzo pasta to mixture and combine well and let simmer for about 5 minutes.
• Serve your Jambalaya Place in serving bowls and garnish with fresh chopped parsley.

JAMBALAYA WITH A TWIST

Steps:

• 1. Preheat oven to 350 degrees.
• 2. In a Dutch Oven (or large oven safe pan), saute onion, green & red pepper and garlic in oil until tender. Add sausage, tomatoes, beans, and water and bring to a boil.Stir in the Cajun seasoning and the rice.
• 3. Cover the pan and put into the oven. Bake for aproximately one hour or until rice is tender. Check on the pot from time to time and give it a stir to make sure the rice isn't sticking.
• 4. Spoon into soup bowls and enjoy with a nice green salad and hot crusty bread or corn bread.
• 5. You can add Shelled and cleaned shrimp to the pot if you wish. Stir them in a few minutes before the Jambalaya is ready.

JAMBALAYA WITH A TWIST

Steps:

• Heat olive oil and add the shucked oysters. Cook over low heat until the edges begin to curl.
• Remove the oysters from the pan and refrigerate until needed.
• In the same frying pan cook the onions, shallot, garlic and peppers for 2 - 3 minutes on low.
• Next add the shrimp and cook until the shrimp turns pink. Add a little more olive oil if necessary.
• You will also remove the shrimp from the pan and refrigerate along with the oysters until needed.
• Bring the pan up to medium heat, add the rice, stirring constantly until the rice browns.
• Next add the tomatoes, broth, bay leaf, thyme, sea salt, pepper and sugar and bring to a boil.
• Cover and simmer on low heat until all the liquid has been absorbed.
• Add the oysters and shrimps back into the rice and heat thru, stirring gently.
• Garnish with the minced parsley.

JAMBALAYA

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.