Anyone have links to a great jumbalaya recipe?

Question

when it's done I'll mail you a spoonfull, ooh lawdy

Answer 1

you could try....

http://foodnetwork.com

Or just simply

2 pounds mild smoked pork sausage, or any lean high-quality smoked pork sausage, sliced 1/4-inch thick
2 1/2 pounds boneless skinless chicken thigh meat
1 1/2 pounds onions, diced
2 tablespoons minced fresh garlic
1 pound tasso, cubed
3/4 tablespoon whole fresh thyme leaves
3/4 tablespoon chopped fresh sweet basil leaves
1/2 tablespoon coarsely ground black pepper
1/2 tablespoon white pepper
1/2 tablespoon red pepper flakes
1/3 gallon chicken stock
1 1/4 pounds long-grain rice
1 tablespoon freshly chopped curly parsley leaves

*Cook's Note: This recipe has been scaled down from its original version so that it can more easily made.
The most important thing is to use the right equipment and I would suggest the following: a 2-gallon cast iron Dutch oven, a high BTU gas stove, and a large stainless steel chef's spoon.

Use high heat to preheat the Dutch oven and add the sausage. Using a chef's spoon or large spoon, constantly move the sausage from the bottom of the pot. Be careful not to burn the meat. (Normally I use Manda's sausage because it has little fat, however at this point you may want to drain off all of the excess grease to reduce the fat content from the dish.)

Add the thigh meat and brown the chicken on all sides. Again use the spoon to scrape the meat from sticking and burning to the bottom of the pot. Browning the sausage and chicken meats should take 20 minutes. Be careful not to over cook the thigh meat to the point that it shreds.

Lower the heat to medium and add the onions and garlic; saute for about 15 minutes or until the onions are very limp and "clear". Scrape the bottom of the pot to remove all the "graton". This is where the jambalaya gets its distinct brown color and taste.

Add the tasso, thyme, basil and black and white pepper. Simmer over low heat for 10 minutes. This will give the seasonings time to release their oils and flavors.

At this point the jambalaya concentrate can be transferred to smaller containers, cooled to room temperature, covered and refrigerated for future use. (This is what we do commercially; it allows the seasonings to marry.)

When you are ready to cook the jambalaya, add the stock to the concentrate and bring to a rolling boil. Add the rice, reduce the heat to medium and gently break up the rice. Using the stainless steel paddle, continue to insure that the rice is not sticking to the bottom of the pot; this is very important!

After about 5 minutes, fold in the parsley. Continue to scrape the pot to insure that no rice sticks to the bottom. When the jambalaya returns to a boil, reduce heat to the lowest possible setting and simmer, covered, for at least 25 minutes. Do not remove the cover while the rice is steaming.

Alternate Method:
If Manda's brand sausage is not available, any lean smoked sausage can be substituted. You may have to remove any excess grease from the pot after frying down an unknown sausage.

For a richer jambalaya substitute turkey stock for the chicken stock called for above.

If no stocks are available, then chicken soup base can be used. Be careful with your seasoning, as bases are usually full of salt.

Plate Presentation:
The jambalaya is best when served directly out of the cast iron pot. While the rice is steaming, the sausage and meat will have a tendency to float to the surface of the jambalaya. Therefore, after the rice has steamed for 25 minutes, use the paddle to gently fold in the meat and seasonings into the cooked rice. This should only be done once or twice, the rice will loose a lot of heat and the rice will break apart.

Also note, I do not add salt to my jambalaya. This is because I like to use herbs, tasso and seasonings to satisfy the need for salt. I would suggest having the table set with salt shakers and a selection of hot pepper sauces.

Answer 2

Here you go, Emeril is from New Orleans and cooks up a "mean" dish.

12 medium shrimp, peeled, deveined and chopped
4 ounces chicken, diced
1 tablespoon Creole seasoning, recipe follows
2 tablespoons olive oil
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped celery
2 tablespoons chopped garlic
1/2 cup chopped tomatoes
3 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
3/4 cup rice
3 cups chicken stock
5 ounces Andouille sausage, sliced
Salt and pepper

In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.

Recipe Summary
Prep Time: 15 minutes
Cook Time: 35 minutes
Yield: 4 servings

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.
Yield: 2/3 cup

Answer 3

How about I give you my recipe?

Jambalaya

10 oz. cooked lean ham, diced
½ pound smoked low-fat sausage, cut into ¼ inch thick slices
2 medium onions, diced
1 large clove garlic, crushed
1 teas. vegetable oil
2 cans (16 oz. each) no-salt-added tomatoes
2 packages (6 oz. each) frozen shrimp OR 12 oz. fresh shrimp
1 cup long grain rice
1/4 tsp each dried thyme and savory
salt and red pepper to taste

1. Brown the ham and the sausage in a dutch oven (large pot). Drain off most of the fat and place the meat on paper towels and pat to remove fat.
2. In the same pot, saute the onions and garlic, adding the vegetable oil. Add rice and saute.
3. Add tomatoes to the large pot, heat the tomatoes, cutting larger ones in half. When tomatoes are hot, add ham and sausage, thyme and savory, salt and red pepper and 2 1/2 cups water or vegetable broth and simmer over very low heat covered. Keep an eye on pot as rice cooks, add a dash of water if needed.
4. Add shrimp and let simmer for approximately 15 minutes. Don’t over cook seafood, it will be rubbery!

Answer 4

You can use any recipie you find, but the secret to a great jambalaya is a cast iron pot. Invest in cast iron cookware and all of your dishes will be great. Make sure you don't wash it with soap, just wipe it out with a damp cloth and oil it down with vegitable oil before storage. Also, look up Cest Bon jambalaya mix. You add your meats and it comes out great. Give me your address and i will send you some if you can;t get it in your area. (I live in new orleans).

Answer 5

Jambalaya-remember, you can vary the spice your liking!

INGREDIENTS:
1 pound medium shrimp
2 boneless chicken breast halves
1 cup chopped onion
1/2 cup chopped celery
3 medium garlic cloves, minced
2 teaspoons salt
1 tablespoon olive oil
8 ounces smoked sausage, such as andouille or Polish sausage, 1/4-inch slices
1/2 cup chopped green bell pepper
1/4 cup chopped green onion
1 (14.5 ounces) can diced tomatoes in juice
1 tablespoon Worcestershire sauce
1/4 teaspoon dried leaf thyme
1/4 teaspoon ground cayenne pepper
2 cups long-grain rice
PREPARATION:
In a large saucepan of boiling salted water, boil the shrimp over high heat just until they turn pink, about 2 minutes. Cool, peel, and devein the shrimp, reserving the shrimp and their shells separately.
In a large saucepan, combine the chicken breasts, the reserved shrimp shells, 4 cups of water, half the chopped onion, half the chopped celery, 1/3 of the garlic, and 1 teaspoon
Bring to a simmer over medium-high heat. Reduce the heat to medium-low and cook, partially covered, until the chicken juices run clear yellow when pierced with a fork, about 15 to 20 minutes. Remove the chicken breasts from the cooking liquid.
In a strainer set over a large bowl, drain and reserve the cooking liquid, discarding the shells and vegetables. If necessary, add enough water or chicken broth to make 4 cups. Chop the chicken coarsely and set aside with shrimp.
Heat the oil in a 5-quart Dutch oven or heavy kettle. Add the sausage, green bell pepper, green onion, remaining 1/2 cup onion, remaining 1/4 cup celery, and remaining garlic and cook over medium heat, stirring often, about 5 minutes, or until lightly browned. Stir in the reserved cooking liquid, the remaining teaspoon of salt, the tomatoes with their juice, Worcestershire sauce, thyme, and cayenne pepper. Bring mixture to a simmer, breaking up the tomatoes with a spoon. Stir in the rice; simmer over medium-low heat, tightly covered, until the rice has absorbed all the liquid, or about 25 minutes.
Remove the kettle from the heat, stir in the reserved shrimp and chicken, cover, and heat through. If desired, sprinkle jambalaya with green onion or parsley before serving

Answer 6

I like the jambalaya rice that is put out in the box by Zatarains. Louisianna style with some good heat to it. Cooks up fast & you can add your favorite meat to it or extra beans or whatever. It's actually very good for quick meal.'

Answer 7

I don't have any links, but I have a RECIPE!

"Shrimp Jambalaya" - 8 servings

2 tbsp, salad oil
1 1/2 cups finely chopped celery
2 green peppers; cut into 1/4" strips
2 onions; finely chopped
2 cloves garlic; minced
1/4 cup chopped parsley
1/2 tsp. thyme leaves; crushed
1/2 lb. cooked ham; cut into julienne strips
1 3/4 cups chicken broth
1 (16 oz.) can tomatoes; cut up
1 cup raw regular rice
1 tsp. sugar
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. hot pepper sauce
1 lb. medium shrimp; shelled and deveined

1) In 5-quart Dutch oven or large pot over medium-high heat, in hot oil, cook celery, peppers, onions, garlic, parsley and thyme until vegetables are tender.
2) Stir in ham, broth tomatoes, rice, sugar salt, pepper and pepper sauce. Heat to boiling; stirring constantly. Reduce heat to low. Cover; simmer 20 minutes.
3) Stir in shrimp. Cook, uncovered, 8-10 minutes more or until rice is tender and all liquid is absorbed. Yields 9 cups.

Spicy Sausage Jambalaya: Prepare as above, but add 1 1/2 lbs. bulk sausage (Creole, andouille or Italian) with vegetables in step 1. Drain off fat before adding remaining ingredients. Proceed as in steps 2 and 3, but substitute 1 1/4 cups beef broth for chicken broth.
Chicken Jambalaya: Use ingredients as above, but substitute 2 lbs. chicken parts for shrimp and drain tomatoes. In 5-quart Dutch oven over medium-high heat, in hot oil, cook chicken pieces, a few at a time, until browned on all sides. Remove chicken from Dutch oven. In drippings, over medium-high heat, cook celery, peppers, onions, garlic, parsley and thyme until tender. Return chicken to pot; stir in remaining ingredients. Heat to boiling; stirring often. Reduce heat to low. Cover; simmer about 30 minutes or until chicken is fork-tender.

Answer 8

here's a great recipe

Answer 9

go to www.foodnetwork.com and just type int he recipe you want, very resourceful

Answer 10

Go to www.foodnetwork.com