A good receipe for authentic jambalaya (Creole)?

Question

Please be sure ingredients are obtainable in the UK

Answer 1

Try the following

Chicken Jambalaya

2 boneless, skinless chicken thighs (9 oz/250 g in total), cut into bite-sized pieces

4 oz (110 g) chorizo sausage, peeled and cut into ¾ inch (2 cm) pieces

1-2 tablespoons olive oil

1 medium onion, cut into ½ inch (1 cm) pieces

2 cloves garlic, crushed

2 sticks celery, trimmed and sliced into ½ inch (1 cm) pieces on the diagonal

1 green chilli, deseeded and finely chopped

1 yellow pepper, deseeded and cut into ½ inch (1 cm) slices

6 fl oz (175 ml) white basmati rice

about 1 pint (570 ml) hot chicken stock

1 teaspoon Tabasco sauce

3 medium tomatoes, dropped into boiling water for 1 minute, then peeled and chopped

1 bay leaf

salt and freshly milled black pepper

For the garnish:

1 tablespoon roughly chopped fresh flat-leaf parsley

2 spring onions, trimmed and finely sliced

You will also need a 10 inch (25.5 cm) frying pan with a lid.

First of all, heat the frying pan over a high heat and brown the pieces of chorizo sausage, without adding any fat, then remove them from the pan to a plate and set aside. Then add a tablespoon of the oil and, when it's hot, brown the chicken and transfer that to the plate with the chorizo. Next, fry the onions for 2-3 minutes to brown them a little at the edges, then return the chorizo and chicken to the pan and add the garlic, celery, chilli and sliced pepper. Continue to fry for 4-5 minutes, till the celery and pepper are also softened and lightly tinged brown at the edges, adding a little more oil if you need to.

Now stir in the rice to get a good coating of oil, then add the Tabasco to the hot chicken stock. Next, add the chopped tomatoes and bay leaf to the pan, then pour in the stock. Season with salt and freshly milled black pepper, give it all one stir and push the rice down into the liquid. Now turn the heat to low, put a lid on and let it barely simmer for 20 minutes. Then, check that the rice is cooked and add a little more stock, if necessary. Cover with a lid for 5 more minutes, then serve, garnished with the chopped parsley and spring onions.

or Tiger Prawn Jambalaya

8 raw tiger prawns, shell on, fresh or frozen, or you could use cooked Mediterranean prawns in their shells

4 oz (110 g) chorizo sausage, peeled and cut into ¾ inch (2 cm) pieces

1-2 tablespoons olive oil

1 medium onion, peeled and cut into ½ inch (1 cm) slices

2 cloves garlic, peeled and crushed

2 sticks celery, trimmed and sliced into ½ inch (1 cm) pieces on the diagonal

1 green chilli, deseeded and finely chopped

1 yellow pepper, deseeded and cut into ½ inch (1 cm) slices

6 fl oz (175 ml) white basmati rice

1 teaspoon Tabasco sauce

3 medium tomatoes, dropped into boiling water for 1 minute, then peeled and chopped

1 bay leaf

1 tablespoon roughly chopped flat-leaf parsley, to garnish

2 spring onions, trimmed and finely sliced, to garnish

salt and freshly milled black pepper

You will also need a 10 inch (25.5 cm) frying pan with a lid.

Begin by bringing a pan with 1 pint (570 ml) of water to simmering point. If using raw prawns, drop them into the water for 3 minutes. After that, remove them with a draining spoon, reserving the cooking liquid. (Cooked prawns will not need this pre-cooking.) Now set aside two whole prawns and shell the rest. To do this, just remove the heads by giving them a sharp tug, then simply peel off the rest – which comes away very easily – but leave the tails intact as this makes them look nicer. Now remove the black vein from the back of each prawn, which will come away easily using the point of a sharp knife. Next place the shells in the pan of water and simmer for 30 minutes, without a lid, to make a nice prawn-flavoured stock, then drain and discard the shells. Pour the hot stock into a jug and cover with a plate to keep warm.

Now heat the frying pan over a high heat and brown the pieces of chorizo sausage, without adding any fat, then remove them from the pan to a plate and set aside. Then add a tablespoon of the oil and, when it's hot, fry the onions for 2-3 minutes to brown them a little at the edges, then return the chorizo to the pan and add the garlic, celery, chilli and sliced pepper. Continue to fry for 4-5 minutes, till the celery and pepper are also softened and lightly tinged brown at the edges, adding a little more oil if you need to. Now stir in the rice to get a good coating of oil, then measure out 12 fl oz (340 ml) of the reserved stock and add the Tabasco to it. Next add the chopped tomatoes and bay leaf to the pan, then pour in the stock. Season with salt and freshly milled black pepper, give it all one stir and push the rice down into the liquid. Now turn the heat to low, put a lid on and let it barely simmer for 20 minutes. Then, check the rice is cooked and return the shelled and the two reserved shell-on prawns to the pan, adding a little more stock if necessary. Cover with a lid for 5 more minutes, then serve garnished with the chopped parsley and spring onions.

or Meat jambalaya  

The beauty of this dish is that you can substitute or add what ever you like. It's a great way to use up what's in your kitchen. This is a simple version of a well-loved dish.

8 tbsp olive oil

1 onion, chopped

3 mixed peppers, chopped

2 tbsp garlic, crushed

4 links chorizo sausage, chopped

450g/1 lb chicken pieces, on or off the bone

2 Scotch Bonnet or other hot chilli peppers, 1 red, 1 yellow, chopped

500g/1 lb 1oz easy-cook American-style rice

1 tsp chilli powder

2 tbsp turmeric

2 tbsp Cajun spices

2 pints chicken stock or water

mixed vegetables, such as carrots, peas, green beans, sprouts, courgettes, chopped (frozen vegetables will suffice)

450g/1 lb king prawns or crayfish

salt and freshly ground black pepper

Method

1. Heat the olive oil in a large pan and add the onion, mixed peppers, garlic, chorizo and chicken pieces. Cook for about ten minutes.

2. Add the chilli peppers. These are very hot so be careful how many you add. When handling them, take care if you have any cuts as they will really hurt.

3. Add the rice and stir well. Add the chilli powder, turmeric and Cajun spices and mix in so the rice is well coated with the flavours.

4. Add the chicken stock or water and bring to a simmer.

5. Add the mixed vegetables and bring to the boil then turn the heat down to a simmer.

6. Once the rice has swollen and is part-cooked, add the prawns or crayfish.

7. Simmer for about 45 minutes to an hour. Taste for seasoning and add salt and freshly ground black pepper and more spices, depending on your personal taste.

8. Serve.

Answer 2

2 teaspoons shortening

1 cup onions , finely chopped

1 cup green peppers , finely chopped

1 cup celery , finely chopped

4 cloves garlic , minced

1 chicken , cut into pieces

2 lbs chorizo sausage or andouille sausages (or a good reliable hot sausage you know of)

3 cups tomatoes , , , chopped or

2 cans diced tomatoes

2 1/2 cups chicken stock

2 teaspoons thyme

1/2 teaspoon oregano

1 teaspoon parsley

1 teaspoon cayenne or chili powder (what ever your taste buds can handle)

1 1/2 teaspoons salt

1 teaspoon black pepper

6 cups long grain white rice

to taste cayenne or Tabasco sauce (to offer at table)

Directions

1Melt shortening in a large/huge saucepan over medium heat.

2Cook chicken pieces until brown on all sides and cooked about half way through, around 20 minutes or so.

3Remove and add onion, green pepper, celery and garlic.

4Cook slowly stirring now and again until onions are tender.

5Add sausage and cook 10 min more.

6Return chicken and add all remaining ingredients EXCEPT rice and stir together well.

7Cover and simmer for 30 min stirring now and again.

8Remove cover and continue to cook until broth cooks down a bit-you don't want it too thick as the rice will soak up the juice.

9Serve up the rice in bowls and ladle the Jambalaya on top, and offer more cayenne or tabasco at the table.

recipe 2

1 lb kielbasa or andouille sausages , sliced into 1/2 thick slices

1 lb raw chicken , any type, Cut up into bite size pieces

1 lb shrimp or crawfish , cleaned

1 cup onions , diced

1/2 cup green peppers , diced

1/2 cup celery , diced

2 tablespoons garlic , minced

1 tablespoon olive oil or vegetable oil

2 cups long grain rice (not instant)

4 cups beef broth

2 cups water

1 (15 ounce) can diced tomatoes , including juice

4 green onions , sliced

2 1/2 teaspoons paprika

1 teaspoon black pepper

1 teaspoon onion powder

1/2 teaspoon cayenne pepper

1 teaspoon dried oregano

1 teaspoon dried thyme

Directions

1In a large stockpot ( 8 qts or larger) heat 1 Tablespoon oil, add onion, green pepper, celery and garlic. Saute for 3 to 4 minutes or until vegetables begin to soften.

2Add sausage and cook until sausage begins to brown. Add chicken and cook 7 to 10 minutes or until chicken loses its pink color.

3Add beef broth, 1 cup of water, rice and seasonings. Bring to boil, reduce to simmer and cover. Simmer for 25 to 30 minutes or until rice is tender. Add additional water if necessary. This dish should be loose with a good amount of sauce. Stir in seafood, cook for 3 to 4 minutes or until seafood is pink and cooked through. Taste and add salt if necessary. If you used regular beef broth( not low sodium) you probably will not have to add salt.

4Stir in tomatoes and top with green onions. Serve with crusty bread and a salad for a complete meal.

3

2 lbs chicken b*****s (cut into 2-inch pieces)

1/4 cup oil

1 cup onions

1/2 cup red bell peppers

1/2 cup fresh parsley

1/2 cup scallions

1 lb smoked sausage , sliced into 1/4-inch pieces

1 1/2 cups long grain rice

4 cups chicken broth

1 tablespoon garlic

1 teaspoon salt

1 teaspoon cayenne pepper

Directions

1In a large pot, cook chicken in oil over medium heat until brown, and cooked through.

2Remove chicken from pot preserving remaining oil.

3Add onions, bell pepper, parsley, and scallions to oil and sauté until the onions are transparent (about 5-10 minutes).

4Add sausage, rice, broth, garlic, chicken, salt, and pepper.

5Continue cooking over medium heat until nearly all the water has absorbed into the rice (about 15-20 minutes).

6Reduce heat to low, cover, and let simmer until rice is done.

Answer 3

Don't forget the raccoon and gator they're absolutely authentic.

Answer 4

Creole Jambalaya

Ingredients:

1 large yellow onion, chopped

1 garlic clove, minced

1 large green pepper, chopped

1 stalk celery, diced (with tops)

1/4 cup bacon drippings or cooking oil

2 teaspoons parsley

1/2 lb ham, cut into small cubes

1/2 teaspoon dried thyme

2 large bay leaves

2 teaspoons salt

1 teaspoon Tabasco sauce (or other hot bottled sauce)

1 (14 ounce) can tomatoes, chopped

1/2 cup tomato sauce

2 cups water

2 cups uncooked rice

1 1/2 lbs raw shrimp, shelled and deveined

1/2 lb smoked beef sausage

Chicken Jambalaya

3 lbs chicken, cut up

1/2 lb Polish sausage, sliced

Steps:

1. Cook onions, garlic, green pepper and celery in the bacon drippings or cooking oil until onion is browned.

2. Add parsley, ham, thyme, and bay leaves; cook 5 minutes, stirring often.

3. Add salt, hot sauce, tomatoes with juice, tomato sauce, and 2 cups of water; simmer 5 minutes.

4. Add rice; reduce heat and simmer, covered for 30 minutes.

5. Add shrimp and smoked sausage; cover and simmer 10 or 15 minutes longer or until rice is tender and liquid is absorbed.

6. Season to taste with salt and more hot sauce.

   -------Chicken Jambalaya--------

7. Add chicken and polish sausage.

8. When the onion-celery mix is done, finish as directed, omitting ham and shrimp.

Good luck & enjoy! =)

Answer 5

Here is a link with a recipe which I'm sure you will be able to get all the ingredients in the UK.

http://www.gumbopages.com/food/jambalaya...

Answer 6

try this one

Becca's Jambalaya Recipe

Ingredients

The ingredients are listed in amounts appropriate for a jambalaya batch for serving 12 people. You can easily double or triple the recipe.

Andouille and smoked sausage, sliced 1/4 inch thick - 2 cups

Tony Chachere's Creole Jambalaya Dinner Mix - 1 8-oz box

Water - 2 1/4 cups

Uncle Ben's converted original long grain rice - 1 cup

Chicken broth (homemade is best) 2 1/4 cups

Onion - a mix of yellow, red, and green onions (tops included), all chopped - 2 cups total

Bell peppers - a mix of yellow, red, and green, all chopped - 2 cups total

Celery, chopped - 1 cup

Garlic, minced - 1 heaping Tablespoon

Bay leaves - 2 (Make sure they are fresh and strong, if not, add more)

Whole cooked tomatoes - 1/3 of a 32-oz can, break up the tomatoes with your fingers as they go in, reserve the tomato juice to add if necessary

Diced tomatoes - 1/3 of a 14-oz can

Tomato sauce - 1/3 of an 8-oz can

Sugar - 1 pinch

Dried thyme - 1 teaspoon

Tabasco sauce - several sprinkles

Oregano - 1 teaspoon

Cayenne pepper - 1/2 teaspoon

Tony Chachere's Creole Seasoning - to taste

Fresh Shrimp, in shell, but cut to make it easy to remove from shell - 1 1/2 to 2 lbs (Remove shells and store shrimp in ice water while shelling.)

Lemon juice - juice of half a lemon for each lb of shrimp

Method

1.  Prepare the vegetables and shrimp. It pays to get as much of the prep work done ahead of time, especially if you are making a large batch. Note that Becca gets her shrimp fresh, not frozen, in the shell, and butterfly cut to make it easy to de-shell. After chopping up all the vegetables, de-shelling the shrimp takes a bunch of time because you want to make sure to get all of the shell pieces out. As you de-shell the shrimp, place the shrimp in a bowl of cold water. When you are done de-shelling, strain the water from the shrimp and put the shrimp in the refrigerator to stay cold. You will not add the shrimp to the jambalaya until the last 2 minutes of making this dish.

2.  In a large skillet, fry the sausage slices on medium heat, in batches, until cooked through, about 15 minutes for each batch. As you finish each batch, pour out the sausage and whatever fat has been released into a large stockpot. The size of the stockpot depends on how much jambalaya you are making. For a this batch, I would use an 8-Qt stockpot.

3 . Add Tony Chachere's Creole Jambalaya Dinner mix, and 2 1/4 cups of water for every box used. Add Uncle Ben's long grain rice and 2 1/4 cups of chicken broth for every cup of rice used. Add onions, bell peppers, and celery. Slowly bring mixture to a simmer, on MEDIUM heat. This is slow cooking. You want it on medium to prevent the jambalaya from burning. While the jambalaya is cooking, stir it every once in a while to make sure that nothing is sticking to the bottom.

4 .Add bay leaves, garlic, whole tomatoes (reserve juice), diced tomatoes, tomato sauce. Add thyme, tabasco, oregano, cayenne pepper. Slow cook on medium heat adding tomato juice and stock as needed, as the rice absorbs the liquid in the pot. You do not want it to get dried out, nor do you want it to be too liquidy. At this point, stir often to make sure nothing sticks to the bottom. Have the temperature be just a notch below a simmer. If it begins to boil, lower the heat, or add water. Cook slowly for an hour as the rice absorbs the liquid.

Becca with the Creole seasoning

5.  While the jambalaya is cooking, taste frequently and adjust seasonings. Becca likes her jambalaya pretty hot; she says, "If you're not sweat'n, it's not hot enough!" She adds Tony Chacher's Creole seasoning to bring up the heat. Add to taste.

6 When the rice has absorbed as much moisture as it will, slowly fold in the shrimp. Add lemon juice (1/2 a lemon for each lb of shrimp). Cover and cook for 2 more minutes. Remove from heat and you're done.

http://www.elise.com/recipes/archives/00...

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