Jambalya Recipe???? Anyone have one?
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Jambalya Recipe???? Anyone have one?
Anyone have a good jambalya recipe? I tasted some really great stuff at a local restaurant and want to make it this weekend.
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Okay, here you go. It's work, but WELL WORTH the effort 
Chicken and Seafood Jambalaya
Basic Seafood Stock
2 quarts of water
1 medium onion, unpeeled and quartered
1 large clove garlic, unpeeled and quartered
1 rib celery
1 cap of seafood liquor
Always start with cold water – enough to cover the other stock ingredients. Place all ingredients in a stock pot or a large saucepan. Bring to a boil over high heat, then gently simmer at least 4 hours, replenishing the water as needed to keep about 1 quart of liquid in the pan. The pot may be uncovered or set a lid on it askew. Strain, cool and refrigerate until ready to use. (NOTE: Remember that if you are short on time, using a stock simmered 20 to 30 minutes is far better than using just water in any recipe).
Chicken and Seafood Jambalaya
Makes 4 main-dish servings
Seasoning mix:
2 whole bay leaves
1 ½ teaspoons salt
1 ½ teaspoons ground red pepper (preferably cayenne)
1 ½ teaspoons dried oregano leaves
1 ¼ teaspoons white pepper
1 teaspoon black pepper
¾ teaspoon dried thyme leaves
2 ½ tablespoons cooking oil
½ cup andouille or smoked sausage, about 3 ounces
1 ½ cup chopped onions
1 cup chopped celery
¾ cup chopped green bell peppers
½ cup chicken, cut into bite-size pieces, about 3 ounces
1 ½ teaspoons minced garlic
4 medium sized tomatoes, peeled and chipped, about 1 pound
¾ cup canned tomato sauce
2 cups Basic Seafood Stock
½ cup chopped green onions
2 cups uncooked rice (preferably converted)
½ pound peeled medium shrimp
1 ½ dozen oysters in their liquor, about 10 ounces
Combine the seasoning mix ingredients in a small bowl and set aside.
In a 4-quart saucepan, Heat the cooking oil, and the tasso and sausage and sauté’ until crisp, about 5 – 8 minutes, stirring frequently. Add the onions, celery and bell peppers, sauté’ until tender but still firm, about 5 minutes, stirring occasionally and scrapping pan bottom well. Add the chicken. Raise heat and cook 1 minute, stirring constantly. Reduce heat to medium. Add the seasoning mix and minced garlic; cook about 3 minutes, stirring constantly and scraping pan bottom as needed. Add the tomatoes and cook until chicken is tender, about 5-8 minutes, stirring frequently. Add the tomato sauce; cook 7 minutes, stirring fairly often. Stir in the stock and bring to a boil. Then stir in the green onions and cook about 2 minutes, stirring once or twice. Add the rice, shrimp and oysters; stir well and remove from heat. Transfer to an ungreased 8x8 inch baking pan. Cover pan snuggly with aluminum foil and back at 350 degrees until rice is tender. Remove bay leaves and serve.
Chicken and Seafood Jambalaya
Basic Seafood Stock
2 quarts of water
1 medium onion, unpeeled and quartered
1 large clove garlic, unpeeled and quartered
1 rib celery
1 cap of seafood liquor
Always start with cold water – enough to cover the other stock ingredients. Place all ingredients in a stock pot or a large saucepan. Bring to a boil over high heat, then gently simmer at least 4 hours, replenishing the water as needed to keep about 1 quart of liquid in the pan. The pot may be uncovered or set a lid on it askew. Strain, cool and refrigerate until ready to use. (NOTE: Remember that if you are short on time, using a stock simmered 20 to 30 minutes is far better than using just water in any recipe).
Chicken and Seafood Jambalaya
Makes 4 main-dish servings
Seasoning mix:
2 whole bay leaves
1 ½ teaspoons salt
1 ½ teaspoons ground red pepper (preferably cayenne)
1 ½ teaspoons dried oregano leaves
1 ¼ teaspoons white pepper
1 teaspoon black pepper
¾ teaspoon dried thyme leaves
2 ½ tablespoons cooking oil
½ cup andouille or smoked sausage, about 3 ounces
1 ½ cup chopped onions
1 cup chopped celery
¾ cup chopped green bell peppers
½ cup chicken, cut into bite-size pieces, about 3 ounces
1 ½ teaspoons minced garlic
4 medium sized tomatoes, peeled and chipped, about 1 pound
¾ cup canned tomato sauce
2 cups Basic Seafood Stock
½ cup chopped green onions
2 cups uncooked rice (preferably converted)
½ pound peeled medium shrimp
1 ½ dozen oysters in their liquor, about 10 ounces
Combine the seasoning mix ingredients in a small bowl and set aside.
In a 4-quart saucepan, Heat the cooking oil, and the tasso and sausage and sauté’ until crisp, about 5 – 8 minutes, stirring frequently. Add the onions, celery and bell peppers, sauté’ until tender but still firm, about 5 minutes, stirring occasionally and scrapping pan bottom well. Add the chicken. Raise heat and cook 1 minute, stirring constantly. Reduce heat to medium. Add the seasoning mix and minced garlic; cook about 3 minutes, stirring constantly and scraping pan bottom as needed. Add the tomatoes and cook until chicken is tender, about 5-8 minutes, stirring frequently. Add the tomato sauce; cook 7 minutes, stirring fairly often. Stir in the stock and bring to a boil. Then stir in the green onions and cook about 2 minutes, stirring once or twice. Add the rice, shrimp and oysters; stir well and remove from heat. Transfer to an ungreased 8x8 inch baking pan. Cover pan snuggly with aluminum foil and back at 350 degrees until rice is tender. Remove bay leaves and serve.
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Pburgh wrote:YUMMY --- Thanks Sis
I've made my grocery list. Now I assume tasso is similar to the andouille or any other highly seasoned pork or sausage - right??
Yep!
Like I said, it's work, but when I make this they hover waiting!!
I thought I had the cheese cake recipe on my computer at work - but DUH, the dang thing crashed the other day and I lost everything. I have it at home and will post it. OMG - it is Divine!!!
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Sunny's Cheese Cake
1-cup graham cracker crumbs
3 tablespoon sugar
3-tablespoon butter melted
5 packages (8 oz each) cream cheese (softened)
1 cup sugar
3 tablespoon flour
1 tablespoon vanilla
3 eggs
1 cup sour cream
1 can (21 oz) cherry pie filling
Mix crumbs 3-tablespoon sugar and butter, press onto the bottom of a 9” spring form pan, bake 350 degrees for 10 minutes.
Mix cream cheese, 1-cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time mixing on low speed after each addition, just until well blended. Blend in sour cream and pour over crust.
Bake 1 hour and 5 minutes to 1 hour and 10 minutes. Run a small knife around the rim of the pan to loosen cake. Cool before removing rim of pan. Refrigerate 4 hours or over night. Top with cherry pie filling just before serving.
Notes:
Watch you time close. At 1 hour 5 minutes, stick the center with a toothpick. If it comes out clean, it’s done, if not, check every 3 minutes or so. You can add chopped pecans to the crust for added flavor.
Pecan Praline Sauce
Makes about 1 ¾ cups sauce.
1 cup packed golden brown sugar
7 tablespoons unsalted butter
7 tablespoons water
2 eggs, well beaten
½ cup chopped pecans
1 teaspoon vanilla extract
In a heavy, medium saucepan over moderate heat, combine the sugar, butter and water.
Bring just to a boil, stirring occasionally.
In a medium bowl, whisk the hot syrup into the eggs. Return the mixture to the pan, set over low heat and cook, stirring constantly, until the mixture thickens. 1 to 2 minutes.
Remove from the heat and cool to room temperature. Stir in the pecans and vanilla. Use at room temperature.
1-cup graham cracker crumbs
3 tablespoon sugar
3-tablespoon butter melted
5 packages (8 oz each) cream cheese (softened)
1 cup sugar
3 tablespoon flour
1 tablespoon vanilla
3 eggs
1 cup sour cream
1 can (21 oz) cherry pie filling
Mix crumbs 3-tablespoon sugar and butter, press onto the bottom of a 9” spring form pan, bake 350 degrees for 10 minutes.
Mix cream cheese, 1-cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time mixing on low speed after each addition, just until well blended. Blend in sour cream and pour over crust.
Bake 1 hour and 5 minutes to 1 hour and 10 minutes. Run a small knife around the rim of the pan to loosen cake. Cool before removing rim of pan. Refrigerate 4 hours or over night. Top with cherry pie filling just before serving.
Notes:
Watch you time close. At 1 hour 5 minutes, stick the center with a toothpick. If it comes out clean, it’s done, if not, check every 3 minutes or so. You can add chopped pecans to the crust for added flavor.
Pecan Praline Sauce
Makes about 1 ¾ cups sauce.
1 cup packed golden brown sugar
7 tablespoons unsalted butter
7 tablespoons water
2 eggs, well beaten
½ cup chopped pecans
1 teaspoon vanilla extract
In a heavy, medium saucepan over moderate heat, combine the sugar, butter and water.
Bring just to a boil, stirring occasionally.
In a medium bowl, whisk the hot syrup into the eggs. Return the mixture to the pan, set over low heat and cook, stirring constantly, until the mixture thickens. 1 to 2 minutes.
Remove from the heat and cool to room temperature. Stir in the pecans and vanilla. Use at room temperature.
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JenBayles
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Whoever that woman was, she was one h*ll of a cook. I'm really picky about my cheese cake and so is Dave. I had several people over to the house for Christmas dinner and used that recipe for dessert. You wouldn't believe the reaction! Everyone said it was the best cheese cake they ever put in their mouths. Another nice thing about it is that it's really easy to make. Note to newbies for this recipe: use the big springform pan. If you cheat and use the pre-packaged graham cracker crusts in the foil pan, this recipe will fill two of them.
One other hint on graham cracker crust: put a couple handfulls of pecans in a food processer and grind 'em up well. Substitute that amount into the cup of graham cracker crumbs called for in the recipe. This hint works well with lemon bars as well. Is it just we Southerners who go nuts for pecans? (Ouch - terrible pun. I'm a poet & don't know it...)
One other hint on graham cracker crust: put a couple handfulls of pecans in a food processer and grind 'em up well. Substitute that amount into the cup of graham cracker crumbs called for in the recipe. This hint works well with lemon bars as well. Is it just we Southerners who go nuts for pecans? (Ouch - terrible pun. I'm a poet & don't know it...)
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WOW!!!!!! Smoked sausage, chicken and shrimp
This is the best Jambalya I have ever had. I cheated a little and used store bought fish stock. I just poured it in a pan, added a couple cloves of garlic, a couple bay leaves, two whole stalks of celery and a whole onion and let it simmer for about 1/2 hour while I chopped all my veggies, sausage and chicken.
This recipe has the perfect amount of heat!!! The combination of white, black and red pepper hits your taste buds at every angle. My kitchen smelled sooooooo good. I love the smell of celery, onions and green pepper cooking.
I doubled the recipe so I have some to take to work and some to give to my next door neighbors!!
Thanks Sis-----------------------Now to the cheesecake
This is the best Jambalya I have ever had. I cheated a little and used store bought fish stock. I just poured it in a pan, added a couple cloves of garlic, a couple bay leaves, two whole stalks of celery and a whole onion and let it simmer for about 1/2 hour while I chopped all my veggies, sausage and chicken.
This recipe has the perfect amount of heat!!! The combination of white, black and red pepper hits your taste buds at every angle. My kitchen smelled sooooooo good. I love the smell of celery, onions and green pepper cooking.
I doubled the recipe so I have some to take to work and some to give to my next door neighbors!!
Thanks Sis-----------------------Now to the cheesecake
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