Jambalaya 1
Want to taste the South but can't get there? Make Jambalaya with me ! I just picked a recipe online and had some fun with it. FYI it was delicious.
Cajun JAMBALAYA Stuffed Bell Pepper Recipe ???? ???? ????
How to make Cajun JAMBALAYA Stuffed Bell Pepper.
Ingredients:
1 Box of Louisiana Jambalaya
1 mix bag bell pepper, onions, and celery
2 Andouille sausage
6-8 Chicken Strips
2 Tbs. chopped garlic
2 Bell Pepper
Shredded queso cheese
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Jambalaya Recipe: This Is IT! Perfect for a Potluck or a Party! / How to cook Jambalaya Rice.
#jambalaya #potluck #potluckrecipes #rice #ricerecipes
This Jambalaya Recipe is the perfect recipe for a potluck or a party! It's easily adaptable and can be made in just a few minutes, so it's perfect for any gathering!
Jambalaya is a classic Louisiana dish that's perfect for a potluck or a party! This easy recipe will have everyone enjoying a delicious and unique side dish. Whether you're hosting a party or just having a potluck, this recipe is sure to be a hit!
This Jambalaya Recipe is from the box but it is very good and simple to make. Don't need to add seasonings (but up to you).
Saute 1 small Onion and 1/2 Green or Red Bell Pepper.
Add in 1 lb Sausage, saute until sausage is browned. Chicken is used also but I didn't want it.
Add 2 1/2 cups of water, bring to a Boil.
Stir in 2 boxes of Jambalaya Rice
1 heaping tbl spoon of Goya Recaito Culantro Cooking Base (optional)
Turn temperature to 1 or low to simmer for 25 minutes.
Use Fork to fluff it up.
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Other Delicious Recipes:
PORK SOUSE POT / HOW TO MAKE SOUSE / Soup Like!
How to Make Spaghetti With Added Shrimp (Pasta with Shrimp) ????????/ Easy Recipes.
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How to Cook Jambalaya | Instant Pot | EASY RECIPE | PTV Cooks | Pepper Tree Villa
This Instant Pot recipe is fairly simple. Doug and Arnie show you how to prepare a jambalaya in less than 60 minutes. It really is an EASY RECIPE!
#Jambalaya #EASYRECIPE #InstantPot
We also show you how to make the Cajun spice used in this recipe. Here’s a link to that video:
Where to buy an Instant Pot
Instant Pot Ultra 6 Qt
Instant Pot DUO Plus
Recipe:
Instant Pot Jambalaya
1 package (about 13 oz.) Andouille sausage, sliced
1 pound skinless, boneless chicken thighs, cubed
1 medium yellow onion, chopped
3 large cloves garlic, chopped
1 large celery stalk, chopped
1 green bell pepper, seeded and chopped
1¼ cup medium grain white rice
1 tablespoon Cajun spice (see below for recipe)
1 can chicken broth
1 tablespoon Worcestershire sauce
1 bay leaf
1. Set the Saute setting on high on the Instant Pot, and lightly brown sausage, remove. Repeat this step with the chicken, remove.
2. Saute onion, garlic, celery, and bell pepper until slightly softened (a few minutes).
3. Add rice and Cajun spice; stir to combine.
4. Add sausage and chicken; stir to combine.
5. Add chicken broth, Worcestershire sauce, and bay leaf to Instant Pot. Stir everything so liquid is equally distributed.
6. Cancel the Saute function, then set the Instant Pot on Pressure Cook High. Cook under pressure for 8 minutes, with a 3-minute natural release.
7. Release all pressure with the release valve; once the pressure pin drops, open Instant Pot and enjoy your Jambalaya.
Mix all ingredients in small bowl. Yield is 1 tablespoon Cajun spice.
Adventure is out there!
#InstantPot #Jambalaya
Jambalaya Authentic Recipe Walkthrough (30 minute recipe)
Jambalaya Seasoning Mix:
1 teaspoon Gumbo File (Purchase here:
1 teaspoon White Pepper
1 teaspoon Cayenne Pepper
1 teaspoon Salt
1 teaspoon Dry Mustard
1/2 teaspoon Black Pepper
1/2 teaspoon Thyme
1/2 teaspoon Ground Cumin
Jambalaya Recipe:
1 - Kielbasa sausage
1 - Ham steak, center cut
1 - Green bell pepper
1 - Onion, small
2 - Celery stalks
1-2 Bay Leaves (Purchase here:
2 Cups white rice
4 Cups beef broth (Purchase here:
1 teaspoon seasoning mix (recipe above)
Electric Skillet that I recommend:
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Kenneth Temple's Cajun Jambalaya | An Introduction to Cajun and Creole Cooking | Food Network
Cajun Jambalaya is Louisiana's signature one-pot dish! Kenneth's secret is developing the right amount of fond, those delicious browned bits left behind from browning your meats, to build the flavor.
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Hailing from New Orleans, Chef Kenneth Temple’s cooking style is inspired deeply by his southern roots and the fusion of cultures that comprise traditional New Orleans cuisine. Join him in the kitchen as he teaches us how to make gumbo, jambalaya and more favorites.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Cajun Jambalaya
RECIPE COURTESY OF KENNETH TEMPLE
Level: Easy
Total: 1 hr 5 min
Active: 25 min
Yield: 6 servings
Ingredients
Creole Seasoning:
3 tablespoons kosher salt
2 tablespoons black pepper
1 tablespoon cayenne pepper
1 tablespoon garlic powder or granulated garlic
1 tablespoon onion powder or granulated onion
1 tablespoon sweet paprika
1 tablespoon white pepper
1 1/2 teaspoons ground cumin
Jambalaya:
1/4 cup canola oil
6 boneless, skinless chicken thighs, chopped into 1-inch pieces
24 ounces smoked beef sausage, cut into 1/4-inch-thick slices
3 stalks celery, chopped
1 medium Spanish or white onion, chopped
1 bell pepper, chopped
6 cloves garlic, finely chopped
1 bay leaf
1 teaspoon cayenne pepper
1 teaspoon dried thyme
2 cups parboiled long-grain brown rice
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
4 cups low-sodium chicken stock
2 bunches green onions (6 to 8 bulbs), sliced (about 1 1/2 cups)
Directions
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.
Cook’s Note: If you want to add shrimp to this recipe, stir them in with the green onions so the shrimp don’t overcook.
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Kenneth Temple's Cajun Jambalaya | An Introduction to Cajun and Creole Cooking | Food Network