how do you make good jambalaya?

Question

anyone know how to make some good jambalaya from scratch? please let me know.

Answer 1

This has a lot of ingredients. Don't let that scare you off!! It makes quicker and easier than you'd think and it's the best recipe I've found :)

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_19500,00.html

Answer 2

1/4 c Butter 1 c Chopped onion
2 ea Cloves garlic, crushed 28 oz Can tomatoes
1 1/2 c Long grain rice 1 ts Basil
1 ts Salt 1/2 ts Pepper
1/4 ts Cayenne 1 tb Soup mix
1/2 c Chopped green pepper 1/2 c Sliced celery
1/4 c Parsley, dried 1 lb Shrimp uncooked
3 ea Chicken breasts cook cube 6 ea Sliced mushrooms

Heat butter in tight, fully covered saucepan. Add onion and garlic, cook
over low heat for 5 minutes. Add tomatoes and juice and bring to a boil.
Sprinkle rice on top of tomatoes. Add salt, pepper cayenne and soup mix.
Cook for 15 minutes. Then add green pepper, celery, parsley and basil. If
necessary, add a little water or tomatoe juice and cook for another 5
minutes. Transfer to a casserole dish and add shrimp, chicken and juices,
sliced mushrooms. Cover tightly. Bake in preheated oven for 15 minutes
350 degrees F till shrimp are cooked, but not overdon

Answer 3

Jambalaya
Ingredients
Jambalaya Mix, recipe follows
2 1/2 cups water
1 (14-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1/2 pound fully cooked smoked sausage, cut into 1/4-inch slices
1/2 to 3/4 pound medium, fresh shrimp, peeled and deveined

Instructions
Combine mix, water, tomatoes, tomato sauce and smoked sausage. Bring mixture to a boil over medium-high heat. Cover, reduce heat and let simmer for 20 minutes. Add shrimp and cook for an additional 5 to 7 minutes, or until shrimp are pink.

Jambalaya Mix:
1 cup long-grain rice
3 tablespoons dried minced onion
1 tablespoon dried parsley flakes
1 tablespoon beef bouillon granules
1/2 teaspoon dried thyme leaves
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 bay leaf

In a small bowl, combine rice, onion, parsley, beef bouillon, thyme, garlic powder, black pepper, cayenne pepper, salt,
and bay leaf. Pour into cellophane bag. Store in an air-tight container.

SO GOOD!!!
:)

Answer 4

there are many ways to make a jambalaya lots of variations

Depends on what you want in it. All kinds of combinations possible to name a few:
1. chicken & sausage
2. pork
3. seafood (shrimp, crawfish, crab)

You need to brown the meat first, using med to med high heat. Add chopped onion, bell pepper & celery. Cook until onion is clear. For each pound of meat, I use 1 cup raw rice and about 1 3/4 c water. 1/2c onion 1/2 bell pepper, 2 ribs of celery. Use salt & red pepper to your taste. bring to a boil then turn heat to low and cook covered for 30 min. Sprinkle with chopped parsley & finely sliced green onion and fluff with a meat fork.

Answer 5

It is well worth the work!

Zydeco Jambalaya

1 tablespoon olive oil
1 cup skinless, boneless chicken breast halves - chopped
1/2 pound pork sausage links, thinly sliced
Aditional 2 tablespoons olive oil
2 tablespoons smashed and minced fresh garlic
3 quarts chicken broth
6 stalks celery, diced
4 roma (plum) tomatoes, diced
1 sweet onion, sliced
1 (10 ounce) can diced tomatoes with green chile peppers, with liquid
2 tablespoons chopped fresh red chili peppers
1 bunch fresh parsley, chopped
1/4 cup Cajun seasoning
1 pound shrimp, peeled and deveined (crawish are even better - unpeeled, just well washed)
2 cups unbleached white rice

Heat oil in a medium skillet over medium high heat, and cook chicken until no longer pink and juices run clear. Stir in sausage, and cook until evenly browned. Drain chicken and sausage, and set aside.

In a large, heavy saucepan over medium heat, additional 2 tablespoons olive oil and garlic, and cook about 1 minute.
Gradually stir chicken broth into the roux mixture. Bring to a boil, and mix in celery, tomatoes, sweet onion, diced tomatoes with green chile peppers, red chile peppers, parsley, rice and Cajun seasoning. Reduce heat, cover, and simmer about 40 minutes, stirring often.
Mix chicken, sausage, and shrimp into the broth mixture. Cook, stirring frequently, about 20 minutes.
If sauce needs thickening, stir in a well-mixed flour and water mixture (2 parts flour to 1 part water) and heat on high until thickened. Don't add flour mixture to boiling fluid - it will lump.
Add salt and fresh ground pepper to taste.

Good Luck!