jimmy asked in Food & DrinkCooking & Recipes · 1 decade ago

jambalaya recipe?

does anyone have a good recipe for jambalaya. i'm talking real New Orleans style jambalaya not Zatarains. i went to new orleans last year and had some on bourbon st. and havent had any like it since.

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  • 1 decade ago
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    Everyones perfect Jambalaya is different, but I think this one is out of this world! It's a little bit of work but the end result is the real deal!

    Olive oil, for sauteeing

    1 pound smoked sausage, such as andouille or hot Italian, sliced 1/2-inch thick

    1 pound raw small to large shrimp, peeled, shells reserved

    Salt and freshly ground black pepper

    1 large yellow onion, roughly chopped

    4 celery ribs, roughly chopped plus 2 celery ribs, minced

    2 cups dry white wine

    2 bay leaves

    2 (14-ounce) cans diced tomatoes

    6 cups chicken broth

    3 teaspoons smoked paprika

    Pinch saffron, optional

    1 pound small clams, rinsed

    1 large green bell pepper, seeded and chopped

    10 to 12 scallions, white and greens parts chopped separately

    4 cloves peeled garlic, minced

    3 cups uncooked long-grain rice

    1 teaspoon thyme leaves, minced

    1 teaspoon hot sauce, or to taste

    2 tablespoons chopped parsley leaves

    Heat large heavy saucepan over medium-high heat and add 2 tablespoons olive oil. Reduce the heat to medium and cook the sausage until browned on both sides. Season shrimp with salt and pepper. Add seasoned shrimp and continue to cook for 2 minutes or until shrimp are cooked about half way, just turning pink. With a slotted spoon, transfer the sausage and shrimp to a plate.

    Saute shrimp shells in the same pan used for sausage and shrimp for 5 minutes until toasted and red. Add the onion and celery, white wine, bay leaves, canned tomatoes, chicken broth, paprika and saffron, if using. Bring the mixture to a simmer. Simmer for 30 minutes and remove the shrimp shells and vegetables with a slotted spoon. Bring the broth back up to a simmer and add the clams. Cook until all are open, discarding any unopened clams. Remove clams to a tray and pour the broth into a clean pot or bowl.

    Heat the original pot that the broth was in and add some olive oil. Add the green pepper, scallion whites, and garlic. Cook over moderate heat, stirring, for about 2 minutes. Add the rice and thyme and saute for about a minute and then season with salt and pepper. Add stock (3 parts stock to rice, about 9 cups of broth - if you do not have enough broth, add chicken broth and bring the mixture to a boil. Reduce the heat to a simmer, cover and cook the jambalaya rice for 20 minutes. Stir in the hot sauce and parsley and then add the shrimp, sausage and clams. Season with pepper and cook the mixture, covered, for 5 more minutes or until the shrimp are just done and the rice is tender.

    Serve the jambalaya sprinkled with the reserved scallion greens.

  • 1 decade ago

    1 cup soy sauce

    4 tablespoons dried thyme

    1 teaspoon cayenne pepper

    2 tablespoons paprika

    2 onions, chopped

    2 tablespoons ground black pepper

    16 skinless, boneless chicken breast halves

    3/4 pound bacon, cut into small pieces

    8 onions, diced

    4 cloves garlic, minced

    6 tablespoons all-purpose flour

    3 pounds chorizo, sliced into chunks

    3 pounds cooked ham, cut into 1/2 inch pieces

    3 tablespoons dried thyme

    4 teaspoons cayenne pepper

    5 cups chicken stock

    6 (14.5 ounce) cans peeled and diced tomatoes with juice

    4 green bell pepper, chopped

    6 cups uncooked white rice

    10 pounds medium shrimp - peeled and deveined

    Chicken Marinade: In a large, shallow glass baking dish, mix together soy sauce, 4 tablespoons dried thyme, 1 teaspoon cayenne pepper, 2 tablespoons paprika, 2 chopped onions and 2 tablespoons black pepper. Place the chicken in the marinade. Refrigerate for at least 3 hours.

    Saute bacon in a Dutch oven over medium heat until brown. Add the onion and garlic. Continue to cook 5 minutes. Mix in flour and sausage. Cook 5 minutes more; stirring frequently. Add the ham, thyme, cayenne, chicken stock, tomatoes, reserved juice and green peppers and bring to boil. Stir in rice and cover. Cook for 25 minutes. Remove from heat and cool completely and refrigerate.

    Two hours before you intend to serve the jambalaya, discard marinade and bake chicken breasts at 500 degrees F (250 degrees C) for 12 minutes, or until the flesh is firm when pressed with finger. Remove from oven. Cool and slice into bite-size pieces.

    Reduce oven's temperature to 250 degrees F (120 degrees C). Place covered jambalaya on large baking tray filled with to water. Bake until warm, about 2 hours.

    Just before serving the jambalaya, boil 5 quarts of water. Add the shrimp and cook for 3 minutes until they are firm to the touch. Drain well. Toss shrimp and chicken with jambalaya mixture and serve.

  • Hot and Spicy Jambalaya

    4 chicken breast halves

    1/2 lb. fully cooked smoked sausage, sliced into coins

    1/2 lb.shrimp, peeled deveined

    1/3 c. cooking oil

    1 lg. white onion, chopped

    1 lg. bell pepper, chopped

    6 lg. cloves of garlic, chopped

    3-14 1/2 oz. cans chicken broth

    3 c. Uncle Ben's long-grain white rice, uncooked

    1 bunch green onions,chopped

    2-14 1/2 oz. cans chopped tomatoes

    1-2 tbsp. tabasco sauce or Louisiana hot sauce

    1/4 tsp. ground red pepper

    1 tsp seasoning salt

    1 tsp ground black pepper

    In a large saucepan or pot, boil the chicken breasts for about an hour until they're tender and the meat comes off the bone easily. Remove from water, set aside to cool. In a large stock pot or Dutch oven, begin cooking the chopped onion, bell pepper and garlic in the cooking oil on medium-to-low heat. While cooking, add the seasoning salt, black pepper, red pepper and Tabasco sauce and stir to mix evenly. This step will fill your kitchen with a terrific smell!

    When tender but not browned, add the rice and chicken broth. Bring to a boil, cover and simmer. While rice is cooking, remove the skin from the chicken, debone and tear the meat into chunks. When the rice has absorbed 1/2 - 3/4 of the broth, add the chicken, sausage, shrimp, green onions and tomatoes into the pot and mix it all up evenly. Note: Don't drain the tomatoes - use the juice and all.

    Cover and simmer until the rice is fully cooked, the shrimp is pink and cooked, and the meat is hot. Serve with buttered French bread and additional Tabasco sauce on the table

    Shrimp Jambalaya

    Jambalaya is one of the South's most varied dishes. This version is made with shrimp and ham, but feel free to use sliced sausage, or cooked cubed chicken in place of the ham.

    INGREDIENTS:

    6 slices bacon, diced

    1/2 cup minced onion

    1/4 cup diced green bell pepper

    2 cups chicken broth

    1/2 cup ketchup

    1 tablespoon brown sugar, packed

    1 pound medium shrimp, shelled, cleaned

    1 cup finely diced cooked ham

    2 tablespoons cornstarch

    3 tablespoons cold water

    salt and pepper

    hot cooked rice for 4

    PREPARATION:

    In a skillet over medium heat, cook bacon until crisp. Remove bacon to paper towels to drain.

    In the bacon drippings, cook the minced onion and bell pepper until tender, about 5 minutes. Add chicken broth, ketchup, and brown sugar; cover and simmer for 15 minutes.

    Cut the shrimp into smaller pieces. Add the shrimp and ham to the first mixture; heat through. Blend cornstarch and cold water and then stir into the mixture. Cook until thickened. Season with salt and pepper, to taste. Serve with hot cooked rice.

    Serves 4.

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