Time 1h10m Yield 6 serving(s) Number Of Ingredients 15 Steps:
In a soup pot, heat 1 tbsp oil. Add sausage and chicken and cook until brown, about 5 minutes. Transfer the mix to a large bowl. In the same pot, heat remaining oil and add celery, onion, and bell pepper. Cook about 5 minutes. Add bay leaves, garlic, thyme, salt and cayenne pepper, cook 2 minutes longer. Return sausage mix to the pot, add uncooked rice, broth, and tomatoes. Bring mix to a boil and reduce heat to low. Allow to simmer, covered, 20 minutes. Cook until rice is tender about 10 minutes longer and remove bay leaves. Sprinkle with scallions and serve.
Time 55m Yield 8 servings Number Of Ingredients 26 Steps:
Combine the butter and sausage in a Dutch oven or heavy-gauge pot over high heat, and saute for about 6 minutes, stirring occasionally. Add the bell pepper, onion, celery, and garlic, and season with Creole seasoning, salt and black pepper. Saute, still over high heat, for about 8 minutes, or until the natural sugars in the vegetables have browned and caramelized. Add the tomatoes, shrimp, fish and bay leaves, and stir. Add the rice, stir gently, and add the water. Gently move the spoon across the bottom of the pot, making sure that the rice is not sticking. Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes or until the rice has absorbed most of the liquid. Turn off the heat, then fold in the oysters, cover and let sit for about 8 minutes, during which time the jambalaya will continue cooking from residual heat. To serve, transfer to a serving bowl, and mix in the green onions. Season with hot sauce. Thoroughly combine all ingredients in a mixing bowl. Pour the mixture into a large glass or plastic jar. Seal it so that it’s airtight. It will keep indefinitely.
Time 1h Number Of Ingredients 12 Steps:
Heat oil in a Dutch oven over medium-high. Season chicken with salt and pepper. Cook until golden brown, about 5 minutes per side. Cut into 3/4-inch pieces; set aside. Add vegetables to pot. Cook, stirring, 5 minutes. Add sausage; cook 3 minutes. Add garlic; cook 1 minute. Stir in stock, Old Bay, tomatoes, and 1/2 cup water; bring to a boil. Add rice and chicken. Reduce heat; simmer 12 minutes. Cover; remove from heat. Let stand until rice is tender and liquid is mostly absorbed, 30 to 35 minutes. Season with salt and pepper.
Time 1h10m Yield 8-10 servings. Number Of Ingredients 16 Steps:
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.
Time 40m Yield 1 pot, 8-12 serving(s) Number Of Ingredients 13 Steps:
Heat butter and olive oil, add onions and peppers and cook for 8-10 minutes. Add sausage or andouille and cook for 2-3 minutes. Add paprika and garlic. Add shrimp, cook for 6-7 minutes. Add crawfish, cook for 2-3 minutes, if not dark enough add more paprika. Add rice & season to taste.
Time 1h40m Yield 6 Number Of Ingredients 17 Steps:
Melt butter in a heavy-bottomed pot over medium-high heat. Cook andouille sausage in the melted butter until completely browned, about 5 minutes. Remove the sausage with a slotted spoon to a plate lined with paper towel. Cook and stir onion, celery, and green bell pepper in the butter remaining in the pot until the onion becomes translucent, 5 to 10 minutes. Stir garlic into the onion mixture; cook and stir together for 1 minute. Stir tomato paste through the vegetable mixture; cook and stir another 3 to 5 minutes. Return andouille sausage to the pot along with diced tomatoes, Worcestershire sauce, Cajun seasoning, and black pepper; stir to combine. Pour chicken broth over the sausage mixture; bring to a boil. Stir rice into the mixture, place a cover on the pot, reduce heat to medium-low, and cook undisturbed until the rice is tender, 25 to 30 minutes. Add shrimp and cod to the rice mixture. Increase heat to medium-high and cook until the mixture comes to a boil; reduce heat again to medium-low and cook uncovered another 10 minutes, stirring occasionally. Season with salt and fold parsley into the jambalaya to serve.
Yield 4 servings Number Of Ingredients 20 Steps:
Heat olive oil in a large pot over medium high heat. Add diced chicken breasts and Andouille sausage. Add salt and pepper to taste, and cook thoroughly. Add crushed garlic and a diced jalapeño pepper. NOTE: Leave the jalapeño seeds in for extra spice Stir in diced onion, peppers, celery until they’re soft. Add chicken stock, tomatoes, rice, cajun seasoning, bay leaf, dried thyme, cayenne pepper and stir. Cover and simmer stew for 30 minutes. NOTE: Stir occasionally to make sure the rice doesn’t burn at the bottom of the pan. Once the rice is cooked, add in shrimp, season with salt and pepper, then continue simmering until the shrimp are cooked through. Enjoy!
Time 1h55m Yield 8 Number Of Ingredients 17 Steps:
In a large saucepan over medium heat, melt butter. Mix in flour, and whisk constantly 2 to 3 minutes, until a thick paste-like roux has formed. Stir file powder, garlic, green onions, onions and green bell pepper into the roux. Cook and stir until tender, about 10 minutes. Stir tomatoes into the mixture. Season mixture with black pepper, cayenne pepper, allspice, cloves, salt and bay leaf. Cook, stirring occasionally, until the mixture is well blended, 10 to 15 minutes. Pour in mushroom broth, and mix in rice. Increase amount of broth to cover all ingredients, if necessary. Bring to a boil, and mix in snapper. Cover, reduce heat, and simmer 1 hour, or until rice is tender.
