so i dont know if i have mommy brain or what, but i cannot for the life of me remember how to make new orleans cajun style jambalaya! any authentic recipes appreciated!!Need an authentic cajun recipe for jambalaya! i can not for the life of me remember how to make it :( help?
Cajun Jambalaya
Ingredients:
12 md Shrimp, peeled,; deveined
-and chopped
4 oz Chicken,; diced
1 tb Creole seasoning
2 tb Olive oil
1/4 c Chopped onion
1/4 c Chopped green bell pepper
1/4 c Chopped celery
2 tb Chopped garlic
1/2 c Chopped tomatoes
3 Bay leaves
1 ts Worcestershire sauce
1 ts Hot sauce
3/4 c Rice
3 c Chicken stock
5 oz Andouille sausage, sliced
Salt and pepper; to taste
Instructions:
In a bowl combine shrimp, chicken and Creole seasoning, and work in
seasoning well. In a large saucepan heat oil over high heat with onion,
pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves,
Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce
heat to medium and cook until rice absorbs liquid and becomes tender,
stirring occasionally, about 15 minutes. When rice is just tender add
shrimp and chicken mixture and sausage. Cook until meat is done, about 10
minutes more. Season to taste with salt, pepper and Creole seasoning.Need an authentic cajun recipe for jambalaya! i can not for the life of me remember how to make it :( help?
if you can, go to foodnetwork.com. click on Emeril live or Paula's home cooking.
There are countless variations on this dish. Jambalaya may be made with beef, pork, chicken, duck, shrimp, oysters, crayfish, sausage, or any combination. Some of the more standard additions are green pepper, cayenne pepper, tomatoes, celery, and onions. We Cajuns refer to celery, bell peppers and onions as the ';Holy Trinity';. It is used in almost every cajun dish. Generally, the vegetables are saut茅ed and meat(s) cooked, then broth or water, tomatoes, seasonings, and uncooked rice are added. The mixture is simmered until the rice is done, and shrimp (or any other foods which should not be overcooked) are added near the end of the cooking time.
There is no one way to make jambalaya. My fav is with chicken and sausage and ham.
Tomato is optional. Try beef or chicken broth to add flavor.
Zataran's puts out a pretty good boxed seasoning mix, but jambalaya does not have to be spicy! I add salt, pepper, and tobasco sauce.
I hope yours turns out yummy!
Cajun Chicken and Sausage Jambalaya
Yield: 10 to 12 servings
Ingredients:
2 pounds mild smoked pork sausage, or any lean high-quality smoked pork sausage, sliced 1/4-inch thick
2 1/2 pounds boneless skinless chicken thigh meat
1 1/2 pounds onions, diced
2 tablespoons minced fresh garlic
1 pound tasso, cubed
3/4 tablespoon whole fresh thyme leaves
3/4 tablespoon chopped fresh sweet basil leaves
1/2 tablespoon coarsely ground black pepper
1/2 tablespoon white pepper
1/2 tablespoon red pepper flakes
1/3 gallon chicken stock
1 1/4 pounds long-grain rice
1 tablespoon freshly chopped curly parsley leaves
*Note: This recipe has been scaled down from its original version so that it can more easily made.
The most important thing is to use the right equipment and I would suggest the following: a 2-gallon cast iron Dutch oven, a high BTU gas stove, and a large stainless steel chef's spoon.
Proceedure:
Use high heat to preheat the Dutch oven and add the sausage. Using a chef's spoon or large spoon, constantly move the sausage from the bottom of the pot. Be careful not to burn the meat. (Normally I use Manda's sausage because it has little fat, however at this point you may want to drain off all of the excess grease to reduce the fat content from the dish.)
Add the thigh meat and brown the chicken on all sides. Again use the spoon to scrape the meat from sticking and burning to the bottom of the pot. Browning the sausage and chicken meats should take 20 minutes. Be careful not to over cook the thigh meat to the point that it shreds.
Lower the heat to medium and add the onions and garlic; saute for about 15 minutes or until the onions are very limp and ';clear';. Scrape the bottom of the pot to remove all the ';graton';. This is where the jambalaya gets its distinct brown color and taste.
Add the tasso, thyme, basil and black and white pepper. Simmer over low heat for 10 minutes. This will give the seasonings time to release their oils and flavors.
At this point the jambalaya concentrate can be transferred to smaller containers, cooled to room temperature, covered and refrigerated for future use.
When you are ready to cook the jambalaya, add the stock to the concentrate and bring to a rolling boil. Add the rice, reduce the heat to medium and gently break up the rice. Using the stainless steel paddle, continue to insure that the rice is not sticking to the bottom of the pot; this is very important!
After about 5 minutes, fold in the parsley. Continue to scrape the pot to insure that no rice sticks to the bottom. When the jambalaya returns to a boil, reduce heat to the lowest possible setting and simmer, covered, for at least 25 minutes. Do not remove the cover while the rice is steaming.
Alternate Method:
If Manda's brand sausage is not available, any lean smoked sausage can be substituted. You may have to remove any excess grease from the pot after frying down an unknown sausage.
For a richer jambalaya substitute turkey stock for the chicken stock called for above.
If no stocks are available, then chicken soup base can be used. Be careful with your seasoning, as bases are usually full of salt.
Plate Presentation:
The jambalaya is best when served directly out of the cast iron pot. While the rice is steaming, the sausage and meat will have a tendency to float to the surface of the jambalaya. Therefore, after the rice has steamed for 25 minutes, use the paddle to gently fold in the meat and seasonings into the cooked rice. This should only be done once or twice, the rice will loose a lot of heat and the rice will break apart.
hope this helps. good luck and enjoy.
Mardi Gras Jambalaya Recipe courtesy Emeril Lagasse, 2006
Show: Emeril Live
Episode: Emeril's Space Mission
1 (5-pound) duck, trimmed of fat and cut into 8 pieces
1 teaspoon salt, plus more for seasoning duck
1/2 teaspoon freshly ground black pepper, plus more for seasoning duck
2 tablespoons vegetable oil
1 pound andouille or other spicy smoked sausage, diced
2 cups chopped yellow onions
1/2 cup chopped green bell peppers
1/2 cup chopped red bell peppers
1/2 cup chopped celery
1/2 teaspoon cayenne
2 tablespoons Emeril's Original Essence, recipe follows
2 cups peeled, seeded, and chopped tomatoes
1 tablespoon chopped garlic
3 bay leaves
2 teaspoons minced fresh thyme leaves
2 quarts chicken stock or canned low-sodium chicken broth
3 cups long-grain white rice
1 pound small shrimp, peeled and deveined
1 cup chopped green onions (green and white parts)
1/2 cup minced fresh flat-leaf parsley
Season the duck pieces with salt and pepper.
Heat the vegetable oil in a large heavy pot over medium-high heat. Add the duck, skin side down, and sear for 5 minutes. Turn and sear on the second side for 3 minutes. Remove from the pot and drain on paper towels.
Add the sausage to the fat in the pot and cook, stirring, until browned, about 5 minutes. Add the onions, bell peppers, celery, salt, cayenne, 1 tablespoon of the Essence, and black pepper and cook, stirring often, until the vegetables are softened, about 5 minutes. Add the tomatoes, garlic, and bay leaves and cook, stirring, until the tomatoes give off some of their juices, about 2 minutes.
Add the thyme, stock, and duck. Bring to a boil. Reduce the heat to medium-low, cover, and simmer, stirring occasionally for 50 minutes.
Remove duck pieces from the jambalaya and cool slightly. Skim the fat. Discard skin and bones and shred duck meat.
Add the rice and bring back up to a simmer, cover and cook until the rice is barely tender, about 10 minutes.
Return the duck meat to the mixture. Season the shrimp with the remaining 1 tablespoon Essence. Add the shrimp to the pot, return to a simmer, and cover. Remove the pot from the heat and let sit, covered, for 15 minutes.
Add the green onions and parsley to the jambalaya and stir gently. Remove and discard the bay leaves. Adjust the salt, pepper, and cayenne to taste. Serve directly from the pot.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from ';New New Orleans Cooking';, by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
Shrimp and Sausage Jambalaya- from Tabasco
2 tablespoons vegetable oil
1/2 pound andouille or other smoked sausage, cut into 1/2-inch slices
1/2 cup sliced celery
1 small onion, chopped
1 small red or green bell pepper, chopped
1 clove garlic, minced
1 3/4 cups chicken broth
1 cup diced fresh or canned tomatoes
1 bay leaf
1 teaspoon Original TABASCO庐 brand Pepper Sauce
1/4 teaspoon dried oregano leaves
1/4 teaspoon dried thyme leaves
1/8 teaspoon ground allspice
3/4 cup uncooked rice
1/2 pound shrimp, peeled, deveined and cut in half lengthwise
Heat oil in a large heavy saucepan or Dutch oven over medium-high heat. Add sausage, celery, onion, bell pepper, and garlic. Cook 5 minutes or until vegetables are tender, stirring frequently.
Stir in broth, tomatoes, bay leaf, TABASCO庐 Sauce, oregano, thyme, and allspice. Bring to a boil, reduce heat, and simmer uncovered for 10 minutes, stirring occasionally. Stir in rice; cover and simmer 15 minutes. Add shrimp; cover and simmer 5 minutes longer or until rice is tender and shrimp turn pink. Let stand, covered, 10 minutes. Remove bay leaf before serving.
Makes 4 servings.
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