Jambalaya Recipe

 

Jambalaya is just about the most versatile dish from the South. It's the most popular Cajun or Creole dish that is already a complete meal. A lot of variations have already been concocted but the most basic and common Creole jambalaya recipe includes meat, usually chicken and sausage, cooked with celery, onions and peppers.

 

When meats are substantially cooked, vegetables, tomatoes and seafood are added. Lastly, rice and stock are added and the whole pot is slowly cooked with occasional stirrings. Some recipes will call for the cooked jambalaya dish to be baked as well. The Cajun versions don't have tomatoes.
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Jambalaya Recipe Slow Cooker

Jambalaya, like paella and gumbos is a one dish rice meal. It's already complete with rice, vegetables, meat and seafood. Any Jambalaya recipe is cooked slowly. This process allows the rice, the major component of the dish to absorb the flavours of meat and other seasonings.

 

Rice also needs at least 20 minutes to cook properly. Add to that the time needed to sauté the ingredients and tenderize meats. When you're planning to serve Jambalaya, proper timing is important not only because of the time it needs for preparation and cooking, but also because Jambalaya tastes best when eaten hot and should be serve a few minutes after cooking.
 

 

 

 

 

 

 

 

Jambalaya Recipe Emeril

 

 

 

 

 

 

 

 

 

 

 

 

 

Emeril Lagasse is one of the renowned chefs who are total advocates of Jambalaya. This is one of his most favourite Jambalaya recipes. Use a very large casserole dish as this Jambalaya recipe yields eight to ten servings.

 

First, heat three tablespoons of canola oil over high heat, baste four pounds of chicken, cut into eight pieces with Creole Seasoning.

Add the chicken and sauté until light brown then set aside.

Add one and a half pounds of Andouille sausages cut into half-moons to the pan.

Reduce the heat as you brown the sausages.

Remove and set aside together with the chicken.

In the pan add two large onions, four celery ribs, one green bell pepper and a bunch of scallions, all chopped.

Include six cloves of garlic then sauté.

After five minutes, return the chicken and sausage to the pan and add Creole Seasoning to taste. Add in one fourth cup tomato paste, four ounces of canned, chopped and drained green chilli peppers, one teaspoon dried thyme, two bay leaves and salt, pepper and hot sauce (about half teaspoon) to taste. Mix.

Pour in five cups of chicken stock and one and a half cups of freshly chopped tomatoes.

Mix well and bring to simmer.

Cover and turn heat to low.

After 45 minutes or when meat is tender, add three cups of long-grained rice and green onion tops. Mix and cover.

After 20 minutes or when the rice is tender, add one pound of small, deveined and peeled shrimps. Immediately turn off heat.

Remove the bay leaves, and then add chopped parsley and seasonings to taste.

Cover and let stand for 15 minutes before serving this Jambalaya recipe.
 

 

 

 

 

 

 

Jambalaya Recipe Easy

This next Jambalaya recipe will favour those who can't abide hot and spicy foods. This is also the Cajun type of Jambalaya so it doesn't contain tomatoes. This is definitely easy to prepare with less ingredients.

 

First, you need to heat up two tablespoons of olive oil in a large and heavy pan.

Sauté three pounds of boneless chicken nuggets and six ounces of diced kielbasa for about five minutes or until lightly browned.

Add one medium onion, one green pepper and half cup celery all diced.

Also throw in two tablespoons of chopped garlic.

Add one fourth teaspoon cayenne pepper, half teaspoon onion powder and salt and pepper to taste. Mix well and cook for about five minutes.

Add two cups of uncooked rice and stir in four cups of chicken stock.

Add three bay leaves then bring to boil.

Lower heat and then cover to cook slowly.

When rice is tender, you mix in two tablespoons of Worcestershire sauce and one teaspoon of hot pepper sauce.