Best 4 My Best Ever Jambalaya Recipes
**Jambalaya: A Flavorful Medley of Louisiana's Culinary Heritage**
Indulge in the vibrant flavors of Louisiana with a delectable dish that embodies the essence of Creole cooking – Jambalaya. This iconic one-pot meal is a celebration of bold flavors and diverse ingredients, a culinary tapestry that weaves together the culinary traditions of Spanish, French, and African cultures. Jambalaya's history is as rich as its taste, with roots in the bustling markets and kitchens of New Orleans, where it evolved from humble origins to become a beloved staple in Cajun and Creole cuisine.
**A Symphony of Recipes: Exploring Jambalaya's Variations**
Our culinary journey into the world of Jambalaya unveils a symphony of recipes, each offering a unique interpretation of this classic dish. From the traditional trinity of bell peppers, onions, and celery to the smoky depths of andouille sausage and the succulent plumpness of shrimp, every ingredient plays a harmonious role in creating a flavor profile that is both comforting and captivating.
**The Essence of Jambalaya: A Trio of Delectable Recipes**
1. **Classic Jambalaya: A Timeless Treasure:** Embark on a culinary adventure with our classic Jambalaya recipe, a faithful rendition of this beloved dish. This version captures the essence of Jambalaya, showcasing the perfect balance of aromatic vegetables, tender chicken, and succulent shrimp, all simmering in a flavorful broth infused with the essence of Creole seasonings.
2. **Seafood Jambalaya: A Celebration of the Sea:** Dive into the depths of culinary delight with our Seafood Jambalaya recipe, a vibrant tribute to the bounty of the sea. This variation elevates Jambalaya to new heights with an array of seafood treasures, including shrimp, crawfish, and mussels, each contributing their unique flavors to create a symphony of taste.
3. **Vegetarian Jambalaya: A Garden's Bounty:** Experience the vibrant flavors of Jambalaya in its vegetarian avatar. This meatless marvel showcases the versatility of this classic dish, relying on a medley of colorful vegetables, hearty beans, and aromatic spices to create a satisfying and flavorful meal that caters to vegetarians and meat-lovers alike.
MY BEST-EVER JAMBALAYA
I tried to mimic Jambalaya from my favorite restaurant and it turned out so well my daughter and husband now prefer my recipe and won't order it when we go to the restaurant! -Alexis Van Vulpen, St. Albert, Alberta
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, heat oil over medium-high heat. Add chorizo and ham; cook and stir 3-4 minutes or until browned., Add chicken to pan; cook 5-7 minutes or until no longer pink. Stir in tomatoes, broth, peppers, onion, Cajun seasoning and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until peppers are crisp-tender., Return to a boil; stir in rice and shrimp. Reduce heat; simmer, covered, 7-9 minutes or until shrimp turn pink. Remove from heat; let stand, covered, 5 minutes or until rice is tender.
Nutrition Facts : Calories 323 calories, Fat 12g fat (3g saturated fat), Cholesterol 79mg cholesterol, Sodium 1124mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 3g fiber), Protein 24g protein.
LEGENDARY JAMBALAYA
Steps:
- Heat a large, heavy, dry stockpot or Dutch oven over high heat. Add 1 tablespoon peanut oil, and then brown the sausage. Remove the sausage from the pan, and reserve the drippings. Add another tablespoon peanut oil, and then brown the chicken, adding more peanut oil, if necessary.
- Return the sausage to the pan with the chicken, and add the onion, celery, garlic, and pepper. Saute until the meats and the vegetables are cooked through. Add the tomatoes and the hot sauce, and stir with a wooden spoon to combine. Add the file powder and the Cajun spice, reduce the heat to low, and simmer for at least 1 hour. Serve over cooked, steamed rice.
JAMBALAYA
This is an easy favorite crockpot recipe of a busy cook from Algoma, Wisconsin that serves a lot of people. Perfect for tailgating especially if you need some heat! Good with your favorite crusty bread but absolutely perfect with beer bread! Wrap your crock pot up in some old towels and you are set to enjoy. Go Pack go!:) I recently made this for a camping trip to the North Shore and before heading north I precut the pepper, onion, celery, and dumped the cut veggies into a ziplock along with all the spices and then froze the zip lock mixture. I also subbed in a can of cooked wild rice and it tasted great! Make and then enjoy a long hike. Works well when reduced by half, also
Provided by WiGal
Categories Meat
Time 8h30m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Add all ingredients except shrimp and rice in 6 or 7 quart slow cooker.
- Cover and cook on low for 8-10 hours, or on high for 3-4 hours.
- Add shrimp and rice the last 30 minutes of cooking.
Nutrition Facts : Calories 708.2, Fat 25.8, SaturatedFat 7.9, Cholesterol 205.7, Sodium 1797.3, Carbohydrate 81.4, Fiber 5.6, Sugar 6.4, Protein 36.2
THE BEST JAMBALAYA
From one of my favorite cookbooks, The Best of The Best from Louisiana. With my many travels to New Orleans, I haven't found a Jambalaya that beats this one. It's a tad laborious and requires some time but it's well worth it. I usually double up the recipe as it holds very well. I also find it tastes better the next day.
Provided by Nadia NYC
Categories One Dish Meal
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- In a large pot, cover chicken with water; add celery, onion garlic and boil until tender, approximately 1 hour.
- Reserve stock.
- Remove meat from bones and cut, slice, cube, or shred,however you prefer.
- In 5 cups stock, cook rice until liquid is absorbed, about 25 minutes (the rice is supposed to be a bit moist).
- In a Dutch oven, fry sausage and ham until lightly browned, about 3 to 5 minutes.
- Remove meat.
- Add butter to pan and saute onion, pepper, and parsley until tender, approximately 3 minutes.
- Add chicken, sausage, and ham; stir in garlic, tomato paste, bay leaf, thyme, salt, pepper, and Tabasco.
- Add rice and mix thoroughly.
- Cook over low heat for approximately 15 minutes stirring frequently.
- Remove bay leaf and serve.
Tips:
- Use quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your jambalaya. Look for plump shrimp, tender chicken, andouille sausage with a good snap, and fresh vegetables.
- Don't skimp on the seasoning: Jambalaya is a bold, flavorful dish, so don't be shy with the spices. A good Cajun seasoning blend is a must, and you can also add additional spices to taste, such as paprika, cayenne, and garlic powder.
- Cook the rice properly: The rice is a key component of jambalaya, so it's important to cook it properly. Rinse the rice before cooking to remove any starch, and then cook it according to the package directions. You want the rice to be tender but not mushy.
- Don't overcrowd the pot: When adding the ingredients to the pot, don't overcrowd it. This will prevent the ingredients from cooking evenly.
- Let the jambalaya rest before serving: After cooking the jambalaya, let it rest for a few minutes before serving. This will allow the flavors to meld and develop.
Conclusion:
Jambalaya is a delicious and versatile dish that can be made with a variety of ingredients. By following these tips, you can make a jambalaya that is sure to impress your friends and family. So next time you're looking for a hearty and flavorful meal, give jambalaya a try!
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