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by APACHEmeansENEMY on December 6th, 2007

APACHEmeansENEMY

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Do you like jambalaya? If so..care to share a recipe?

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Answers. 9 helpful answers below.

  • by Seanzie is smiling again on January 8th, 2009

    Seanzie is smiling again

    oh my god, yes...
    I had pastalaya yesterday:-p

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  • by Chigg on January 8th, 2009

    Chigg

    Never ever tried it.

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  • by pingletingle on January 8th, 2009

    pingletingle

    The song Yes i loved it when i was little, as for the food variety ive never had it :)

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  • by ENigma on August 13th, 2008

    ENigma

    4 big yellow onions chopped fine
    about 8 cups water.
    4 cups rice
    1 bell pepper - chopped
    2-3 banana peppers - chopped
    3-5 crushed garlic cloves
    2 bundles green onions. - chopped
    2 lbs hot sausage - chopped
    1 whole chicken cut up or pork.
    salt, pepper, red pepper, onion powder

    Brown your sausage and chicken and put them on the side. Cook down your yellow onions & garlic constantly stirring.(add a little water if necessary so it doesn't get dry in the bottom of the pot) Don't burn them.Once you've sauted this mix way down you add in your meat and then your water.(add enough water to cover everything) Season to taste and cook everything until your meat is good and tender. About 15 minutes before you're going to add your rice put in the peppers and green onions. Add rice and bring to simmer for 15 around minutes or until the rice looks to be getting cooked. Take a big spoon and turn the rice over once.(you only want to bring the bottom to the top) Leave over low heat until your water is all out and the rice is tender. You'll have your Jambalaya.

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  • by Galeanda on July 20th, 2008

    Galeanda

    I love it. Here are two recipes.

    Louisiana jambalaya

    1/2 cup (1 stick) butter
    2 red onions, chopped
    5 green onions, chopped
    1 large green bell pepper, chopped
    4 garlic cloves, finely chopped
    2 bay leaves
    1 jalapeño chili, finely chopped with seeds
    1 tablespoon Creole Seasoning
    1/2 teaspoon ground cayenne pepper
    1/2 teaspoon dried oregano, crumbled
    2 tablespoons tomato paste
    1 pound andouille sausage or hot Italian sausage, cut into 1/2-inch pieces
    3/4 pound ham, cut into 1/2-inch pieces
    2 14 1/2-ounce cans chicken broth
    1 16-ounce can plum tomatoes, diced, with liquid
    3 cups long-grain rice

    Melt butter in heavy large Dutch oven over medium-high heat. Add red onions, 4 green onion, bell pepper, garlic, bay leaves, jalapeño, Creole Seasoning, cayenne pepper and oregano. Cover and cook until vegetables are tender, stirring occasionally, about 15 minutes. Mix in tomato paste. Add sausage, ham, broth, tomatoes and rice. Bring mixture to simmer. Reduce heat to low, cover and cook until rice is very tender, stirring occasionally, about 1 hour. Garnish with remaining green onion and serve.
    _____________________________________________
    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

    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.
    _________________________________________________
    Crawfish and Sausage Jambalaya

    2 tablespoons vegetable oil
    2 cups chopped onions
    1 cup chopped bell pepper
    1/2 cup chopped celery
    Salt and cayenne
    1 pound smoked sausage, sliced into 1/4-inch slices
    4 bay leaves
    2 cups chopped tomatoes, peeled and seeded
    1 tablespoon chopped garlic
    2 cups white rice
    6 cups chicken stock
    2 pounds crawfish tails
    1 cup chopped green onions

    In a large saucepan, heat the vegetable oil. When the oil is hot, add the onions, peppers, and celery. Season with salt and cayenne. Saute the vegetables for about 5 minutes, or until the vegetables are wilted. Add the sausage and saute for 2 minutes. Add the bay leaves, tomatoes, and garlic. Saute for 2 minutes. Stir in the rice and saute for 2 minutes. Add the stock. Season with salt and cayenne. Bring the liquid up to a boil and reduce to a simmer. Cook the jambalaya for 25 to 30 minutes, covered, or until the rice is tender and the liquid has been absorbed. Stir in the crawfish tails and green onions and reseason if necessary

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  • by ENigma on July 20th, 2008

    ENigma

    Chicken and Shrimp Jambalaya

    3 to 4 pounds chicken pieces
    1/4 cup vegetable oil
    1 green bell pepper, chopped
    1 small red bell pepper, chopped, optional
    1/2 cup chopped onion
    1 clove garlic, minced
    1 1/2 cups long-grain rice, uncooked
    2 teaspoons salt
    1 1/2 teaspoons Worcestershire sauce
    1/4 teaspoon dried leaf thyme
    1/4 teaspoon Tabasco sauce
    3 cups water
    8 ounces shrimp, canned and drained small shrimp or coarsely chopped fresh or frozen cooked medium shrimp

    Brown chicken pieces in hot vegetable oil over medium heat. Remove chicken from oil. Drain off all but 1 to 2 tablespoons of oil. Cook bell pepper, onion, garlic, and rice over low heat, stirring often, until tender. Add seasonings, water, and chicken. Bring mixture to a boil; cover and cook over low heat for 25 minutes, until rice is tender. Remove cover and fluff rice. Stir in shrimp and cook for about 5 minutes longer, until heated through.

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  • by anonymous on December 7th, 2007

    anonymous

    I usually make a variation of the recipe found in my Moosewood Cookbook. Let me know if you want the complete recipe!

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  • by Mastodon on August 12th, 2008

    Mastodon

    Yes, but I have no recipe

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  • by charmin on August 12th, 2008

    charmin

    This one is not authentic, but very easy and good. It's mainly cooked in the oven.
    http://www.cherskitchen.com/recipes/pork/easy_jambalaya.php

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