Best 5 French Onion Jambalaya Recipes

OVEN JAMBALAYA

Steps:

• Pre-heat oven to 350
• Melt 1 stick butter in heavy stainless, cast-iron, or Magnelite Dutch oven pot on medium-low heat
• Add chopped celery and bell pepper - saute' until soft
• Add shrimp, saute' five minutes
• Add sausage and cook 10 minutes stirring often
• Raise heat to medium and add French onion soup, beef consume', green onion, seasonings
• Stir and bring to a boil
• Add rice and return to boil, stirring constantly so rice does not stick or brown
• Turn off heat, cover, and put in the oven for one hour - DO NOT OPEN OR STIR
• Check at one hour to see if all liquid has cooked out, if so, remove from oven
• Place on stove and let sit covered for 10 minutes.
• If liquid is not cooked out, remove lid and bake for 5 minute increments until all liquid is absorbed then set on stove as above but DO NOT STIR DURING THIS TIME.
• After 10 minutes, fluff lightly with a fork. Grains of rice should be fully cooked and fluffy--not gummy
• (If your rice is gummy, that means two things: A little too much water and you stirred when I said not to!)
• Serve with green salad and fresh, buttered French bread

EASY JAMBALAYA

Steps:

• 1. In a large dutch oven, saute onion and green pepper in oil over medium heat until limp.
• 2. slice or dice sausage and add to onion and green pepper. Cook for 1 minute. Add the creole seasoning, soups, chicken, and uncooked rice. Cover and simmer until rice is cooked and liquid is evaporated, about 20 minutes.
• 3. If desired add shrimp and heat through until pink in color. May garnish with cilantro

JAMBALAYA

Steps:

• Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
• In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
• Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.

FRENCH ONION JAMBALAYA

Steps:

• Heat oil in skillet; add the chicken, sausage, and garlic (and mushrooms, if using) and brown over medium heat.
• Remove drippings from pan.
• Turn heat to high, add the soup, salsa, and cayenne and bring to a boil.
• Stir in the rice, cover, lower heat and simmer for about 20 minutes or until rice is to desired texture.
• Stir in the shrimp and peas, re-cover, season to taste with salt and pepper, and cook for 5 minutes.

FRENCH FRIED ONIONS

Steps:

• Soak onions in milk for 5 minutes.
• Combine flour, garlic powder, onion powder, white pepper, and salt. Add a handful of onions and toss to coat. Remove and repeat with remaining onions, one handful at a time.
• Heat oil in a large skillet or deep fryer. Fry onion in batches, stirring as needed, until evenly browned, 2 to 3 minutes each. Drain on paper towels and season with more salt. Store in an airtight container.