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Louisiana Jambalaya

Ingredients: 1/2 Cup(s) butter 2 red onions; chopped 4 Cup(s) green onions; chopped 1 green pepper; chopped 4 clove garlic; chopped 2 bay leaf 1 jalapeno peppers; finely chopped 1 Tablespoon(s) creole seasoning 1/2 Teaspoon(s) cayenne 1/2 Teaspoon(s) dried oregano 2 Tablespoon(s) tomato paste 1 Pound(s) andouille sausage; cut into 1/2 inch pcs 3/4 Pound(s) ham; cut into 1/2 inch pcs 1/2 Pound(s) shrimp (raw, medium-size) 2 14 oz cans chicken broth 1 16 oz can plum tomatoes; diced with juice 3 Cup(s) long-grain white rice Directions: Melt butter in heavy large Dutch oven over medium-high heat. Add red onions, 4 green onion, bell pepper, garlic, bay leaves, jalapeo, Creole Seasoning, cayenne pepper and oregano. Cover and cook until vegetables are tender, stirring occasionally, about 15 minutes. Mix in tomato paste. Add sausage, ham, broth, tomatoes and rice. Bring mixture to simmer. Reduce heat to low, cover and cook until rice is very tender, stirring occasionally, about 1 hour. Garnish with remaining green onion and serve. Contributor: epicurious.com Bon Appetit March 1992
Check some related videos Similar recipes: Alligator jambalaya In deep frying pan (cast iron preferably) saute the bell pepper, garlic parsley and celery. While this is cooking, add tomatoes & their liquid, the chicken stock &, green onion to a pot that can cook on the stove and in the oven (corning w Chicken & rice jambalaya style CUT CHICKEN INTO 1 INCH SQUARES. SET ASIDE. IN A LARGE SKILLET, COOK BACON UNTIL CRISP. REMOVE FROM SKILLET AND CRUMBLE. SET ASIDE. INTO THE SKILLET PLACE THE WATER, RICE & CAJUN STYLE SAUCE AND THE KETCHUP. BRING TO A BOIL. REDUCE HEAT AND SIMMER FOR Light turkey jambalaya 1. In a large pot, heat the olive oil over medium heat. Add the onion, green and red bell peppers; saute 5 minutes. Add the garlic and saute 2 minutes. 2. Add the tomatoes, broth, paprika, onion powder, garlic powder, thyme and cumin; bring to a boil, r Slow-poke jambalaya Shell shrimp, halve lengthwise. In slow cooker,combine all ingred. except shrimp & rice. Cover & cook on low 9-10 hours. Turn slow cooker on high, add cooked shrimp & cooked rice. Cover; cook on high 20-30 minutes. Source: "C Louisiana roast beef In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mix well. Place roast in a large roasing pan, fat side up. With a large knife make 6 to 12 deep slits in the meat (to form pockets) down to a depth of about 1/2 inch from th Louisiana hot pepper sauce Can use cayenne peppers instead of jalapenos. Simmer vinegar, salt and peppers for 5 to 10 minutes. Process in food processor or blender. Seal in small sterilized canning jars and place in a cool, dark place to age for about 3 months. Strain a portion of Brown rice jambalaya I seem to remember you being involved in a conversation about brown rice a few months back... Here's something that you might find interesting. Put ham or bacon in a 4-quart soup kettle and cook over low heat until fat is rendered. In Louisiana hot pepper sauce #1 Can use any kind of hot pepper, cayenne is the traditional pepper. Bottle in sterilized canning jars and place in a cool, dark place to age for about 3 months. Strain a portion of the sauce when ready to use; store in refrigerator. Chicken jambalaya Season chicken with salt and pepper. Heat 1 tablespoon of the oil in a large straight-sided skillet over medium-high heat. Reserve 2 tablespoons of green onion for garnish. Add chicken, remaining of the green onion, bell pepper and garlic; cook, stirrin Broken shrimp jambalaya 2 ts Paprika 1 c Peanut oil 4 md Onions, chopped 5 x Cloves garlic 1/4 lb Smoked sausage 3 c Rice 2 bn Shallots 5 c Water 1 x Bell pepper, chopped Heat oil, add onions, garlic, shallots, bell peppe Chicken and sausage jambalaya Pat chicken dry and season with salt. Heat 2 T oil in a large skillet over moderately high heat until hot but not smoking, then brown chicken in batches, without crowding, turning once, 6-8 minutes total. Transfer to a bowl as browned. Reduce heat to mo Louisiana shrimp Cut through shell of each shrimp along back to tail; remove vein, leaving shell on. Melt butter in a large saucepan over medium heat. Add garlic; cook 1 minute. Add beer, salt, thyme, ground red pepper, black pepper, oregano, and red pepper flak Louisiana shrimp 2 Cut through shell of each shrimp along back to tail; remove vein, leaving shell on. Melt butter in a large saucepan over medium heat. Add garlic; cook 1 minute. Add beer, salt, thyme, red pepper, black pepper, oregano, and pepper flakes. Bring t Vegetarian jambalaya Combine tomatoes, broth, rice, garlic, bay leaves, basil, thyme and hot pepper sauce in a lage saucepan. Cover and bring to a boil over high heat. When rice is cooking, cut green pepper into 1 inch pieces and stir into stew Reduce heat to med Jambalaya pre cook chicken. heat butter and oil over medium high heat and saute the onion, celery and green pepper until barely tender. Add the garlic and ham. saute' briefly. Add the reice and saute tossing until the grains are well coated. add the tomato