Best 8 American Kitchen Classic Creole Jambalaya Recipes

AMERICAN KITCHEN CLASSIC CREOLE JAMBALAYA

Steps:

• Heat oil in large saucepan over medium-high heat until hot. Add chicken and sausage and cook 4 to 5 minutes or until browned, turning occasionally.
• Add onion, green bell pepper, red bell pepper and celery to saucepan; cook and stir 3 to 5 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute or until aromatic.
• Add undrained tomatoes, bay leaf, thyme, salt and pepper to mixture; stir to combine. Create an open space in the middle of the pan by pushing everything to the edge of the pan and sprinkle rice evenly over bottom of pan.
• Add water; DO NOT STIR. Cover; reduce heat to medium-low and simmer 25 to 30 minutes or until rice is tender. Stir in red pepper flakes. Mix well.

CREOLE JAMBALAYA

Steps:

• In a Dutch oven over medium-high heat, saute the onion, celery and green pepper in butter until tender. Add garlic; cook 1 minute longer. Add the next 9 ingredients; bring to a boil over medium-high heat. Reduce heat; cover and simmer until rice is tender, about 25 minutes. , Add shrimp and parsley; simmer, uncovered, until shrimp turn pink, 7-10 minutes.

CREOLE JAMBALAYA

Steps:

• Melt the butter and sauté the sausage and chicken just a little bit.
• Add the onions and green pepper and sauté a little longer, until fragrant.
• Add the rest of the ingredients, bring to a boil, then cover and cook on low until the liquid is absorbed and the rice is tender. This should take about 30 minutes.

CREOLE JAMBALAYA

Steps:

• Heat oil and butter in a large pot over medium-high heat. Add chicken, saute until brown.
• Add sausage, onions, garlic, celery, green pepper and spice mix. Saute stirring occasionally until onions and pepper are tender.
• Add tomato paste, canned tomatoes, chicken stock. Stir until well combined.
• Reduce heat to low and add shrimp and rice stirring once.
• Cover and let simmer for 20 minutes without stirring.
• Remove from heat and stir once. Let rest for 5 minutes before serving.
• Spoon into serving bowls and top with chopped scallions and fresh parsley. Serve with a baguette and some good white wine.

CAJUN JAMBALAYA

Steps:

• For the Creole seasoning: Combine the salt, black pepper, cayenne, garlic powder, onion powder, paprika, white pepper and cumin in a medium bowl.
• For the jambalaya: Heat 2 tablespoons oil in a 5-quart heavy-bottomed pot or large Dutch oven over medium heat. Rub the chicken with the remaining 2 tablespoons oil and 2 tablespoons of the Creole seasoning in a medium bowl until evenly coated. Add the chicken to the pot and cook until golden brown, about 5 minutes. Transfer the chicken to a large bowl. Add the sausage to the pot and cook until browned, 4 to 5 minutes. Transfer to the large bowl with the chicken. The bottom of the pot should be covered with browned bits.
• Add the celery, onions and peppers and cook, stirring and scraping the bottom of the pot occasionally, until the onions are translucent, about 3 minutes. Stir in the garlic, bay leaf, cayenne, thyme and 2 teaspoons Creole seasoning. Add the rice and stir once or twice to coat. Stir in the tomato paste, Worcestershire sauce, cooked chicken and sausage and remaining Creole seasoning. Stir in the chicken stock. Bring to a boil, cover and reduce the heat to a simmer. Cook until the liquid is reduced, and you see little holes on the top, about 30 minutes.
• Use a fork to stir in half of the green onions and fluff the rice. Cover and cook for 10 minutes. Taste and adjust the seasoning. Garnish with the remaining green onions and serve immediately.

CREOLE JAMBALAYA

Steps:

• For the sauce:.
• Heat bacon fat (or butter) in heavy saucepan and saute diced ham and sausage until crisp. Add onion, celery, both types of peppers, and garlic. Saute until tender, about 15 minutes.
• Add creole seasoning, tomatoes, sauce, and bay leaves. Cook 10-15 minutes, stirring occasionally.
• Add water and bouillon and cook on low for 45 minutes. Then remove bay leaves. Sauce can be made a day ahead.
• For the Jambalaya:.
• Heat butter in skillet, saute Andouille sausage until crisp . Sprinkle shrimp with creole seasoning, and saute until opaque, but not tough. Add chicken and bacon. Deglaze the pan with the prepared sauce, and heat through.
• Stir in hot cooked white rice.
• Serve topped with chopped fresh parsley and a whole Scotch Bonnet pepper.
• Note: diced, leftover pork, crawfish, or other meat/seafood can bee added as well.

ALL AMERICAN JAMBALAYA

Steps:

• Melt butter in large skillet.
• Saute onion, green pepper, and beef until browned.
• Drain fat.
• Drain tomatoes, and add enough water to juice to make 1 1/2 cups.
• Add tomatoes, bay leaf, salt, sugar, and liquid.
• Bring to a slow boil.
• Cover and simmer for 5 minutes.
• Add rice.
• Cover and simmer another 5 minutes.

CREOLE JAMBALAYA

Steps:

• Cook onions, garlic, green pepper and celery in the bacon drippings or cooking oil until onion is browned.
• Add parsley, ham, thyme, and bay leaves; cook 5 minutes, stirring often.
• Add salt, hot sauce, tomatoes with juice, tomato sauce, and 2 cups of water; simmer 5 minutes.
• Add rice; reduce heat and simmer, covered for 30 minutes.
• Add shrimp and smoked sausage; cover and simmer 10 or 15 minutes longer or until rice is tender and liquid is absorbed.
• Season to taste with salt and more hot sauce.
• -------Chicken Jambalaya--------.
• Add chicken and polish sausage.
• When the onion-celery mix is done, finish as directed, omitting ham and shrimp.