what is Jambalaya and how do you cook that?

Question

omarion is my king for ever although he sux in 21 but i really wanna try Jambalya his favorite food. sop who knows the recipe

Answer 1

It's a Cajun dish made with rice, chicken, sausage (usually andouille), shrimp, veggies and spices. It's awesome.

The easiest and the tastiest way of making Jambalaya is to buy a couple of boxes of Zatarain's Jambalaya mix by the Rice-A-Roni and that stuff in the grocery store.

I usually cut up, season (salt, pepper, garlic powder) and cook some chicken in a skillet until it's cooked most of the way through (this part is even easier if you buy a rotisserie chicken from the deli and shred it up). Then I add some cut-up sausage. I use the Cajun smoked sausage by Hunter or Eckrich or one of them. That just really needs to be heated through. I leave the meat in the pan I've been using (which needs to be fairly large) and add and make the box mix according to the box. Towards the end of the cooking time for the rice is when you can add the shrimp (I skip the shrimp). The shrimp only has to cook a couple of minutes.

I've made Jambalaya from scratch a few times using different recipes (and I'm a fairly decent cook) and I've never been able to find a recipe that tastes as good as Zatarain's.

Good luck.

Answer 2

1-2-3 Jambalaya:

1 large onion, diced
1 large green bell pepper, diced
1 pound smoked sausage, cut into 1/4-inch slices
1 tablespoon olive oil
4 cups chopped cooked chicken
3 cups uncooked long-grain rice
2 (10 1/2-ounce) cans French onion soup, undiluted
1 (14 1/2-ounce) can chicken broth
1 (14 1/2-ounce) can beef broth
2 to 3 teaspoons Creole seasoning
2 to 3 teaspoons hot sauce
Garnish: fresh cilantro sprigs

Sauté first 3 ingredients in hot oil in a Dutch oven 4 to 5 minutes or until sausage is browned. Stir in chicken and next 6 ingredients.

Bake, covered, at 350° for 40 minutes, stirring after 30 minutes. Garnish, if desired.

Yield: 8 to 10 servings

Answer 3

Jambalaya originates from Louisiana's rural, low-lying swamp country where crawfish (aka "mudbugs"), shrimp, oysters, alligator, duck, turtle, boar, venison and other wild meats were readily available. Any variety or combination of meats, including chicken or turkey may be used to make jambalaya. The Gulf Coast area's geographical basin (including Mississippi, Texas, Alabama, and Louisiana) also provided an exceptionally nutritive soil and conducive environment in which rice flourished. Thus the combination of the two foods was quite natural.




Jambalaya

3 cups chicken breasts
1 lb pure smoked sausage
1/4 to 1/2 C raw shrimp devined & peeled
2 large onions
1 large green pepper
2 cloves garlic
1/2 bunch green onions
1 C cut okra
2 (8 ounce) cans tomato sauce
1 can Rotel tomatoes & chilies
2 cups raw rice
2 tablespoons butter
salt
cayenne pepper
black pepper
water
Cut chicken up into bite size pieces.
Season with salt, cayenne pepper, and black pepper.
Brown chicken and shrimp in pot with melted butter.
Remove chicken & shrimp
Chop onions and bell pepper.
Cut garlic finely.
Brown onions, bell pepper, and garlic.
Add tomato sauce and stewed tomatoes.
Add okra
Simmer 15 minutes.
Add chicken, shrimp and sausage cut into bite size pieces.
Cook until chicken is tender.
Add raw rice and chopped green onions.
Stir ingredients thoroughly.
Add enough water to cover ingredients by about 1 inch.
Bring to a boil.
Cover and cook on low heat for 30 minutes or until rice is tender.

Answer 4

by just browning and cooking with the jambalaya it will take some of the seasong flavor from it and some of the chicken juice will be in the jambalaya...and it will not be overcooked and dry and tough

Answer 5

JAMBALAYA
Hello, New Orleans! Mark Twain once said, "New Orleans food is as delicious as the less criminal forms of sin." Speaking nutritionally, meat-heavy jambalaya is a misdemeanor. But toss in chicken instead of andouille sausage and pick a leaner cut of ham — keep the shrimp, of course — and you can dine with a clear conscience. Use brown rice instead of white and be generous with the veggies, and one bowl will provide 4 grams of fiber and 20 essential vitamins and minerals. Pretty impressive for a Fat Tuesday feast.
1 tbsp olive oil
1 large onion, chopped
2 medium cloves garlic, peeled
1 large green bell pepper, cored, seeded and chopped
2 celery stalks, diced
3 tbsp fresh Italian parsley, minced
4 oz extra-lean smoked ham, cut into 1/2-inch cubes
5 oz boneless, skinless chicken breast, diced
1 large bay leaf
1 tsp cayenne pepper
1 can (28 oz) diced tomatoes
1 can (8 oz) tomato sauce
3/4 cup brown rice, uncooked
1 1/2 lb medium shrimp, peeled, deveined and chopped into bite-sized pieces

Add oil to a large nonstick saucepan. Over medium heat, sauté onion, garlic, bell pepper and celery until onion is translucent. Add parsley, ham, chicken, bay leaf, and cayenne pepper. Cook, stirring often, 5 to 6 minutes. Add tomatoes (with juice), tomato sauce, and 1 3/4 cups cold water. Gently simmer, uncovered, stirring occasionally, about 5 minutes. Pour rice into the pan and stir well. Bring mixture to a boil. Lower heat and simmer, covered, 45 minutes or until rice is cooked and absorbs most of the liquid. Stir in shrimp and cook 5 minutes more. Remove bay leaf. Season to taste with cayenne pepper and salt.

Nutritional analysis per serving: 340 calories, 7 g fat (1.5 g saturated fat)
Makes 6 servings.

Answer 6

I am born and raised in Louisiana, in the heart of cajun country... and those are great recipes for jambalaya. But more that 2 out of 4 people from Louisiana will use this shortcut...Zatarian's Jambalaya Mix. You can find it online, it costs about $2.00 a box. 1 box will feed about 4 people, and all you have to do is add sausage or chicken. It takes about 15 mins. to cook in microwave, and tastes 100% as good as anything that you will find in our local restrauants. Guarnateed.

Answer 7

Here's a great recipe for Jambalaya

JAMBALAYA


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
In a Dutch oven, 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.

Answer 8

I was on Yahoo for something else, then this question was trending on the sidebar...

Answer 9

Loved this question

Answer 10

It could be possible definitely