Do you have a recipe for Cajun Jambalaya?

Al Copeland's Basic Cajun Jambalaya


1 tablespoon unsalted butter


2 tablespoons vegetable oil


2 medium onions, chopped


1 pound pickled pork, diced


1 pound smoked ham, diced


2 cloves garlic, peeled and minced


1/2 teaspoon dried thyme


1 tablespoon chopped parsley


1 pound smoked sausage, sliced


4 cups beef or chicken stock or hot water


2 cups rice


2 bay leaves


1/2 teaspoon cayenne pepper or to taste


In large saucepan with lid, melt butter with oil. Add onions and pork and saut茅 until onions are soft. Add ham, garlic, thyme and parsley and saut茅 5 minutes. Add sausage and cook until browned. Stir in stock and bring to boil. Add rice, bay leaf and cayenne. Return to boil and cover. Simmer over very low heat 30 to 45 minutes, checking after 30 minutes to see if all liquid has been absorbed and rice is tender. If necessary, add 1/4 to 1/2 cup more water if liquid boils away before rice is cooked.





Serves 8.





nfdDo you have a recipe for Cajun Jambalaya?
1 16 oz can stewed tomatoes


1/2-3/4 cup shredded/pulled chicken (pref. dark meat)


1 pound smoked sausage, beef or pork


2 cups long grain rice


1/2 cup chopped grn/red bellpeper


1/2 cup chopped yellow onion


1/4 cup chopped celery


1 clove garlic, minced fine


2 tsp cayenne pepper


1 cup water


3 cups chicken stock


1 bay leaf


2 tsp thyme (optional)





brown sausage in pan and set aside with already cooked chicken. sautee onion, garlic, celery and bellpeppers, using butter or olive oil. add can of tomatoes (undrained) and meat and let simmer on low heat for a few minutes. add mixture to water and chicken stock in large crock pot and bring to a boil. once you achieve a nice rolling boil, stir in rice and lower heat. add some salt, pepper, thyme and a bay leaf if you like. cover and cook for 20-25 minutes.





should serve about 6. bon apetit!Do you have a recipe for Cajun Jambalaya?
Easy Cajun Jambalaya





2 teaspoons olive oil


2 boneless skinless chicken breasts, cut into bite-size


pieces


8 ounces kielbasa, diced


1 onion, diced


1 green bell pepper, diced


1/2 cup diced celery


2 tablespoons chopped garlic


1/4 teaspoon cayenne pepper


1/2 teaspoon onion powder


salt and ground black pepper to taste


2 cups uncooked white rice


4 cups chicken stock


3 bay leaves


2 teaspoons Worcestershire


sauce


1 teaspoon hot pepper sauce





Heat oil in a large pot over medium high heat. Saute chicken and kielbasa until lightly browned, about 5 minutes.


Stir in onion, bell pepper, celery and garlic.


Season with cayenne, onion powder, salt and pepper.


Cook 5 minutes, or until onion is tender and translucent.


Add rice, then stir in chicken stock and bay leaves.


Bring to a boil, then reduce heat, cover, and simmer 20 minutes, or until rice is tender.


Stir in the Worcestershire sauce and hot pepper sauce.
Improvise- I have always used jambalaya to clean out the fridge- so add what you have, sausage, pork, seafood, etc...





French Quarter Chicken jambalaya


2-1/2 to 3 lb broiler-fryer chicken, cut up


2 tbs peanut oil or cooking oil


1 med onion, chopped


One 16 oz can tomatoes, cut up


1-1/4 cup chicken broth


1 bay leaf


1/2 tsp ground ginger, ground cinnamon, or dried thyme, crushed


1/2 tsp salt


1/4 tsp ground red pepper


1 cup long grain rice


1 tsp snipped parsley


In a large skillet brown chicken pieces on both sides in hot oil, about 15 minutes, remove from skillet. Set chicken aside, reserving drippings. Add the onion to drippings; cook until tender, not brown. Drain off fat. Return chicken to skillet, combine undrained tomatoes, chicken broth, bay leaf, ginger, cinnamon or thyme, salt and ground red pepper. Pour over chicken. Do not stir. Bring to boil, reduce heat. Cover, simmer for 30 minutes, skim off fat. Add the rice, making sure all the rice is covered with liquid. Cover, simmer for 30 minutes more or until rice is tender. Remove bay leaf. Sprinkle with snipped parsley.





Makes 6 servings.
You've gotten a few recipes already, so I'll post some advice instead.





The great thing about jambalaya is that you can play around with it; you'll notice that all the recipes may have different meats, but they all have some similar basic ingredients; rice, tomatoes, broth, onions, maybe some pepper...that's actually great news, because that means you can kind of make up your own style of jambalaya just by changing the meat.





Have some leftover roast chicken in the fridge? Even if the recipe calls for ham, try throwing the chicken in in place of some of the ham! Love shrimp? Throw that in! Hate shrimp? Leave it out! Got some leftover bratwurst? Try that! You've tried one kind of sausage in the recipe, but it was kind of mild, and you like spicier sausage? Try that sausage next time instead!





With the recipe I use, it calls for 4 cups of cubed ham and a pound of sausage for the meat; I've tried using different kinds of sausage, and just changed up the meat. Something I tried doing a lot was stopping at the deli counter at my supermarket; if you check over there, sometimes they wrap up the leftover ends from the slice-to-order cold cuts for people to make chef's salad with -- I find a package that's all different meats instead of meat and cheese, and I cube that up and use that in place of some or all of the ham. The cold cut ends can be really cheap, and you can get some amazing flavors if you're lucky (one time I found a package that had some roast beef, honey ham, and a turkey loaf; that made EXCELLENT jambalaya).





So I'd say try one of the recipes above, but have fun changing the meat up a little.