Jambalaya???

[KimKelly]

My husband and I recently spent a couple of days of rest and relaxation (minus the kids!!) in Las Vegas. As I was without kids I made it my mission to find the best meals that I could, you know, actually have it served to you, not in a happy meal box, with cloth napkins... etc!

Anyway, we ate that the Greand Lux Cafe in the Venetian hotel and had the most wonderful Jambalaya that either of us has ever tasted. For the first time I actually asked for a recipe in a restraunt - as I expected, they didn't give the recipes out. Does anyone have a good Jambalaya dish that they would like to share? I'd love to try to make a good one at home, so far mine haven't been too good. With this one, it doesn't have to be "healthy"... just good!

Thanks...
Kim

PS.... not that this is a must, but the one we ate had shrimp and andoulie (spelling???) sausage in it.... fabulous!

[Zinnia]

Here is a site for a Jambalaya recipe I have
made before & it's really good. It has sausage & shrimp in it too. http://www.cookinglight.com/bbs/smile.gif Zinnia
http://www.foodtv.com/recipes/re-c1/0,1724,12933,00.html

[Deanna]

I highly recommend Paul Prudhomme's version of Jambalaya. Yummmmmmmmmmmmmm...you know how I love that spicy food!

I should be SHOT for even mentioning Mr. P here on the cooking light board...he uses (or used to, before he, too, began cooking "light") about two sticks of butter in every recipe!

[sneezles]

I too love Mr. P's version of Jambalaya. I use his seasoning in loads of other recipes as well. And I always cut the butter by at least half and sometimes omit it entirely(when I'm feeling extremely self-sacrificing)!

[phantomcg]

I have a recipe from a New Orleans chef at home that I'll try and remember to post either tonight or tomorrow morning. The hotel we stay at when in New Orleans has a chef hold a cooking class one day a week and he made this Jambalaya and it is wonderful!!

Cheryl

[lorilei]

Here's a very good recipe that I got from a friend of mine. Her jambalaya is out of this world!

JUMBALAYA

1 lb. boneless chicken, cubed;
AND/OR
1 lb. shrimp, boiled in Zatarain's and peeled;
OR
1 lb. leftover holiday turkey, cubed;
OR
1 lb. of any kind of poultry or fish, cubed; OR
Any combination of the above

1 lb. (hot) smoked sausage, andouille or chaurice, sliced on the bias
1 large onion, chopped
1 bell pepper, chopped
3 - 6 cloves garlic, minced (amount to taste; I like lots)
4 ribs celery, chopped
3 small cans tomato paste
4 large Creole tomatoes, peeled, seeded and diced; OR 1 28-oz. can tomatoes
8 cups good dark homemade chicken stock
Creole seasoning blend to taste (or 2 - 3 tablespoons); OR 2 teaspoons cayenne, 2 teaspoons black pepper, 1 teaspoon white pepper, 1 teaspoon oregano, 1/2 teaspoon thyme
2 bay leaves
Salt to taste
4 cups long-grain white rice, uncooked

In a sauté or frying pan, brown the chicken, sprinkling with creole seasoning or a bit of salt, black pepper and red pepper. Don't brown if using leftover cooked bird, but you still might want to season the meat. Tear or cut the meat into bite-size pieces.

Brown the sliced smoked sausage or andouille and pour off fat. In the pot, sauté the onions, garlic, peppers and celery in oil until onions begin to turn transparent.

In the same pot, while you're sautéing the "trinity", add the tomato paste and let it pincé, meaning to let it brown a little. What we're going for here is an additional depth of flavor by browning the tomato paste a little; the sugar in the tomato paste begins to caramelize, deepening the flavor and color. Keep it moving so that it browns but doesn't burn.

Once the vegetables are translucent and the tomato paste achives sort of a red mahogany color, deglaze the pan with about 2 cups of the stock, scraping the bottom of the pan to mix up any browned bits, and stir until smooth, making sure the sautéed vegetables, paste and stock are combined thoroughly. It should be fairly thick.

Add the Creole seasoning, tomatoes and salt to taste. Cook over low-medium heat for about 10 minutes. Add the meat and/or seafood and cook another 10 minutes; if you're using seafood, be careful not to overcook it.

Add the rest of the stock, check seasonings, and stir in the rice, combining thoroughly. Cook for about 20-25 minutes, or until the rice has absorbed all the liquid and is cooked through. Check the seasoning, then turn the heat down to low-medium and let the sauce thicken up a bit, with the pot uncovered, stirring frequently, for about 10 minutes. Stir thoroughly to combine all ingredients. When the jambalaya has thickened up a bit and has reached a good consistency it's done.

[andrea]

i lived in new orleans for 5 years and my favorite jambalaya recipe is a box of Zatarain's!!! i have made it from scratch, too, but this is sooo easy and equally yummy or better! all i do is follow the box but i add 1 small green pepper and one small onion. i use healthy choice turkey sausage for the meat. my husband absolutely devours it!

[CathyS]

There is a really good Jambalaya recipie from cookinglight from about 2 years ago. I made it for a party, and everyone loved it. I will look for it when I go home tonight, unless someone else who has mastercook would be nice & post it first!!!!

Cathy

[Ralph]

I basically created this recipe myself long time ago by combining the best parts of several jambalaya recipes, trying to keep it light. Don't be intimidated by so many ingredients; it's not that hard to make! I rarely make it the same way twice, as I'm not too precise measuring the seasonings, especially the cayenne! http://www.cookinglight.com/bbs/wink.gif However, it's always been amazingly good.


JAMBALAYA

1 1/2 cups uncooked rice
3 cups chicken broth (fat-free OK)
1 pound medium shrimp
2 cups boiling water
3 chicken breast fillets, cut into bite-size pieces
1 cup each chopped celery & onion
3 cloves garlic, chopped
1 tsp. olive oil
1 tbsp. tomato paste
28-ounce can chopped tomatoes, undrained
4 bay leaves
1/4 tsp. dried basil
1 tsp. dried thyme
1/16 tsp. ground cloves
1/2 tsp. cayenne powder
1 tsp. black pepper
1 tsp. dried sage
1 tsp. salt
1 pound smoked sausage, sliced thin (the cooked stuff sold near hot dogs [see the "teach me about sausage" thread])(low- or no-fat is OK)
1/4 cup chopped fresh parsley

1. Cook rice in chicken broth. Set aside & keep warm.
2. Add shrimp in shells to boiling water & cook 2 minutes. Place in ice water & then clean. Set aside.
3. Brown chicken in saute pan coated with cooking spray; set aside.
4. Saute onion, celery, & garlic in the olive oil for 3 minutes. Add tomato paste & cook 1 additional minute. Add tomatoes, bay leaves, spices, sausage, & browned chicken and bring to a boil. Cover partially and simmer 15 minutes.
5. Stir in cooked shrimp & parsley and stir until heated through.
6. Serve over cooked rice.

Enjoy!

[Beth]

Originally posted by Deanna:
I highly recommend Paul Prudhomme's version of Jambalaya. Yummmmmmmmmmmmmm...you know how I love that spicy food!

I should be SHOT for even mentioning Mr. P here on the cooking light board...he uses (or used to, before he, too, began cooking "light") about two sticks of butter in every recipe!


BAMMMMM! Sorry.

[Beth H]

For a quick meal, I like Zatarain's pasta jambalaya. I put in 1/2 lb. chicken and 1/2 lb. turkey sausage. Not as good as what you had I'm sure, but yummy nonetheless and takes less than 1/2 hour to cook.

[Wendy w]

Beth,

I second your BAM!! I have never opened a Prudhomme book in my life because I am paranoid that one day I may look like him!

Wendy http://www.cookinglight.com/bbs/wink.gif




[This message has been edited by Wendy w (edited 10-03-2000).]

[lorilei]

Originally posted by Wendy w:
Beth,

I second your BAM!! I have never opened a Prudhomme book in my life because I am paranoid that one day I may look like him!

Wendy http://www.cookinglight.com/bbs/wink.gif ]


Something repulsive about Paul Prudhomme? He's a cute, round little man. http://www.cookinglight.com/bbs/smile.gif

Oh, I get it. You don't want the dark facial hair...

[jmkenad]

I have a quick and easy one that I think I found a while ago in Midwest Living Magazine. I don't like oysters so I never use - I'm sure that you could substitute some sausage for ham also. Here it is:
1/2 cup green onion
1/2 cup chopped white onion
1 large green pepper, cut in strips
1/2 cup chopped celery, with a few leaves
1 Teaspoon minced garlic
1/3 cup butter
1/2 pound raw shrimp, peeled and cleaned
1 cup cooked ham, cubed
1 pound can tomatoes
1 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon cayenne
1 cup raw rice
In a large pan saute onion, green pepper, celery and garlic in the butter until tender, but not browned.

Add shrimp and oysters and cook 5 min.

Add tomatoes, chicken broth, salt, cayenne and rice (and ham if used), stir and cover.

Cook 25 to 30 minutes over low heat or until rice is done.

If mixture becomes too dry, add tomato juice.

Taste for seasoning.

Serves 4 to 6.

Here's CL recipe from '97 I haven't made yet but it sounds just as good:

1 teaspoon olive oil
2 ounces turkey kielbasa, halved lengthwise and sliced (about 1/2 cup)
1/2 cup minced onion
1/2 cup diced green bell pepper
1/2 cup uncooked long-grain rice
1/8 teaspoon salt
1/8 teaspoon dried thyme
1/8 teaspoon black pepper
1/8 teaspoon ground red pepper
1 cup water
1 (10 1/2-ounce) can low-salt chicken broth
1 (14.5-ounce) can diced tomatoes, undrained
1/2 pound medium shrimp, peeled
1/8 teaspoon hot sauce
1 tablespoon chopped fresh parsley

1. Heat oil in a medium saucepan over medium heat. Add kielbasa, onion, and bell pepper; sauté 5 minutes or until vegetables are tender. Add rice; sauté 2 minutes. Add salt, thyme, black pepper, and red pepper; sauté 1 minute.

2. Add water, broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until rice is tender.

3. Stir in shrimp and hot sauce; cover and cook 5 minutes or until shrimp are done. Remove from heat; stir in parsley.

Serving Size: 2 cups

[CathyS]

Here is the Jambalaya recipie from January 1999:
1 Tablespoon olive oil
1/2 pound diced skinless boneless chicken
6 ounces turkey kielbasa, sliced
1&1/2 cups finely chopped onion
1/2 cup EACH diced red, green and yellow bell pepper
1&1/2 cups uncooked long grain rice
1/2 teaspoon dried tyme
1/2 teaspoon black pepper
1/4 teaspoon ground red pepper
1 cup water
2 (16 ounce) cans fat-free low sodium chicken broth
2 (14.5 ounce) cans diced tomatoes, undrained
1/2 pound medium shrimp, peeled and deveined
1/2 teaspoon hot sauce
1/4 cup chopped parsly

1. Heat oil in a dutch oven over med. heat. Add chicken, kielbasa, onion and bell peppers, saute 5 minutes or until veggies are tender. Add rice; saute 2 minutes, add tyme, black pepper and red pepper; saute 1 minute. Add water, broth & tomatoes; bring to a boil over med-high heat. Cover, reduce heat to med-low and simmer 15 minutes. Add shrimp and hot sauce; cover and cook 5 minutes or until shrimp are done. Remove from heat, stir in parsley. Yield: 6 servings, 2 cups each.

(I added more hot sauce and red pepper for a little extra kick!)

CathyS

[phantomcg]

Here is the recipe from the New Orleans chef. He does not specify Andoullie (however you spell that) sausage, but that is what he used. This dish is wonderful, but is a lot of work.

* Exported from MasterCook II *

Chicken & Sausage Jambalaya Carolyn

Recipe By : Chef Vincent (The Quarter House)
Serving Size : 15 Preparation Time :0:00
Categories : Entrees

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 pounds chicken legs and thighs
1 head garlic -- cut in half
1 large onion -- cut in half
3 bay leaves
3 medium carrots
1/3 head celery
1 bunch parsley stems
2 cups white wine


1 bunch parsley -- finely chopped
3 pounds yellow onions -- chopped
2/3 head celery -- chopped
1 large bell pepper -- chopped
3 pounds smoke sausage (pork or beef & pork) -- sliced 1/8" thick
2 pounds rice, instant
4 tablespoons Kitchen Bouquet
1/3 cup Creole seasoning

Step 1:
Combine the chicken, garlic, onion, bay leaves, carrots, 1/3 head of
celery, 1 bunch of parsley stems and white wine in a large stock pot and
cover with cold water to about 1 inch above poultry. Cook over medium
heat until poultry is tender enough to debone. Be sure to skim any foam
and fat from top of broth during cooking process.
When poultry is done, remove poultry only and continue to cook broth and
reduce until 6 1/2 cups of broth is left, after straining and skimming
fat. The reduction of the broth will concentrate the flavors. Discard
the remains. I usually do this step a day or two ahead of time and
combine the cooled poultry meat and measured chicken broth in a gallon
size ziplock bag.

Step 2:
In a heavy bottomed 8 to 12 quart pot (preferably cast iron) cook smoke
sausage over medium to high heat until it is browned and has a slightly
crisp edge on it. This will also render all the fat that is needed to
cook the vegetables. In the bottom of the pot at this point you will
notice a caramel-colored sticky substance that the Cajuns call the graton.
This is good. Make sure your fire is not too high because this substance
burns. Add the chopped onion, celery, and bell pepper to the pot at this
time. Cook for about 15 to 20 minutes until vegetables have reduced by
about half and have turned to a caramel color; bo do not cook vegetables
until dry. You want about 1 1/2 cups of liquid in bottom of pot. Add
chicken and broth mixture at this point. Also add kitchen bouquet and 1/3
cup creole seasoning. Bring to a boil and skim fat from broth. Add rice
to pot and return to a boil. Boil for 2 or 3 minutes. Cover pot and cook
for 25 minutes on low heat. After 25 minutes, turn off fire, uncover pot
(be careful of steam), put 1 bunch finely chopped parsley over top of
jambalaya and stir. Cover pot. Let sit for 5 or 10 minutes if you can!


- - - - - - - - - - - - - - - - - -

NOTES : Serves 10 Cajuns or 15 regular people

[Deanna]

Beth: OUCH! You got me........... http://www.cookinglight.com/bbs/smile.gif

[Deanna]

In Prudhomme's defense, I must suggest you take a look at his more recent cookbooks. He has done a fabulous job of lightening his Cajun cooking, while holding on to that wonderful, spicy, and often times rich and creamy characteristic that we all love!

[Stacey Strawn]

I have to concur about Zatarain's....it has a really great blend of seasonings, it's almost as quick as talking into the clown's mouth and it can be really healthy. I have a Christmas party every year and I try to stay as far away from the usual Christmas party fare as possible. Don't get me wrong--I do not begrudge anyone the pleasure of a piece of fudge, meatballs, eggnog, etc....I have just found that by mid-December, everyone is thrilled with a change of pace and my food gets devoured. As you can imagine, everyone expects me to serve light fare and I love showing them how good it can be so last year I made about 10 boxes of jambalaya using the low-fat Healthy Choice sausage cut into small pieces--I allotted about 1 lb. per box--and omitted most of the oil. Served a salad of baby greens with bleu cheese, mandarin oranges, etc., ice cold beer, chocolate dipped strawberries, crusty french bread and a few cajun-hot dips. The crowd went wild. I didn't have a bite left and no one was any worse for wear.....including me and my kitchen!