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Creole or Cajun Jambalya Recipes Disk 155

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There's something about serving jambalaya at a party that almost guarantees the good times will roll. As it's difficult to decide just what kind of jambalaya to make (meat, shellfish, or poultry), we normally put a little bit of everything into the pot!

Jambalaya a Cajun/Creole dish, is perhaps the most versatile main dish the South has to offer. It originated with the Spanish when they came to Louisiana in the 1700s. It is a direct descendant of their paella, but in the new world it became known as a Creole dish -- and a delicious one indeed. For a dinner party what could be better than Jambalaya, a crisp green salad with vinaigrette dressing, French bread, and praline ice cream. You will think you are dining in the French Quarter.

No one knows for sure where the name came from, but as with many dish names, there are a few good guesses along with a bit of folklore. Most believe the name came from the Spanish word for ham, jamón, a prime ingredient in the first jambalayas of the eighteenth century. John Mariani in The Dictionary of American Food and Drink offers a more colorful origin of the name: A gentleman stopped by a New Orleans inn late one night to find nothing left for him to dine upon. The owner thereupon told the cook, whose name was Jean, to "mix some things together" --balayez, in the dialect of Louisiana -- so the grateful guest pronounced the dish of odds-and-ends wonderful and named it "Jean Balayez." The first reference to the word in print was in 1872, and The Picayune's Creole Cook Book (1900) calls it a "Spanish-Creole dish.

Rice is an essential ingredient in Jambalaya, and has been an important crop in the South for several hundred years. Rice production in the South began in North Carolina in the late 1600s, with great success. By the late 1800s, after a series of problems from labor to weather, the Southern Atlantic states production foundered. Louisiana began producing rice in late 1889, and is today one of the major producing states, along with Arkansas, California, and Texas.

There are countless variations on this dish some say at least one for every household in Louisiana! Jambalaya may be made with beef, pork, chicken, duck, shrimp, oysters, crayfish, sausage, or any combination. Some of the more standard additions are green pepper, cayenne pepper, tomatoes, celery, and onions. Generally, the vegetables are sautéed and meat(s) cooked, then broth or water, tomatoes, seasonings, and uncooked rice are added. The mixture is simmered until the rice is done, and shrimp (or any other foods which should not be overcooked) are added near or at the end of the cooking time.

Many of the recipes call for andouille. If you never heard of or tasted andouille .. simply put, it's the Cajun (actually andouille is of German and French origins) version of smoked sausage; its the spicy equivalent of Polish kielbasa. If you have a real good German or Polish butcher shop in your area try to get kielbasa; if you can't find anything other than supermarket "stuff", give KPAULS a call. I'll warn you .. andouille goes for about $12-$15 per pound!

On to the recipes . . . .



1 2 3 JAMBALAYA  >Back to Top<

1 large onion, diced
1 large green 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 cans French onion soup (10-1/2 ounces), undiluted
1 can chicken broth (14-1/2 ounces)
1 can beef broth (14-1/2 ounces)
2 teaspoons Creole seasoning, (or more)
2 teaspoons hot sauce
fresh cilantro sprigs

Sauté first three ingredients in hot oil in a Dutch oven 4 to 5 minutes or until sausage browns. Stir in chicken and next 6 ingredients. Bake, covered, at 350 degrees for 40 minutes, stirring after 30 minutes. Garnish, if desired. Yield: 8 to 10 servings.




2 Cups (500 milliliter) Smoked Ham, Diced
1 lb (450 grams) Uncooked Shrimp, shelled and deveined
2 medium Onions, coarsely chopped
2 stalks Celery, sliced
1/2 Green Bell pepper, chopped
1 (28-ounce or 7-dL) can Whole Tomatoes
1/4 Cup (60 milliliters) Tomato paste
3 cloves Garlic, minced
1 Tablespoons minced Parsley
1 Tablespoons Fresh Thyme leaves (1 teaspoon if dried)
2 Tablespoons Olive Oil
few dashes Hot Pepper Sauce
few dashes Worcestershire Sauce
1 Cup (210 grams) Uncooked long Grain converted rice

In a crockpot combine and thoroughly mix the ham, onions, celery, bell pepper, tomatoes, tomato paste, garlic, parsley, thyme leaves, cloves, olive oil, pepper sauce, Worcestershire and rice.

Cover and cook on low for 8 to 10 hours. One hour before serving, turn slow cooker to high.

Stir in the uncooked shrimp. Cover and cook until the shrimp are pink and tender.




1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper
1-1/2 teaspoons salt
1/2 teaspoon paprika
1/4 teaspoon garlic powder
2 boneless, skinless, chicken breast, halved
1/2 pound large shrimp, peeled and deveined
5 quarts water
6 ounces plain fettuccine
6 ounces spinach fettuccine
2 tablespoons olive oil
2 medium tomatoes, chopped
1 small green bell pepper, sliced
1 small red bell pepper, sliced
1 small yellow bell pepper, sliced
1 small medium onion, sliced
1-1/2 cups chicken stock
1 tablespoon cornstarch
2 tablespoons white wine
2 teaspoons chopped fresh parsley
1/4 teaspoon onion powder

Make a Cajun seasoning blend by combining the white pepper, cayenne pepper, paprika, garlic powder, and onion powder in a small bowl. Cut the chicken breasts into bite-size pieces. Use about 1/3 of the seasoning blend to coat the chicken pieces. In another bowl, sprinkle another one-third of the spice blend over the shrimp. Start your pasta cooking by bringing 5 quarts of water to a boil over high heat. Add both fettuccine to the hot water, reduce the heat to medium, and simmer for 12 to 14 minutes or until the pasta is tender. While the pasta cooks, heat 1 Tablespoon of the olive oil in a large frying pan or skillet over high heat. When the oil is hot, sauté' the chicken in the pan for about 2 minutes per side or until the surface of the chicken starts to turn brown. Add the shrimp to the pan with the chicken and cook another 2 minutes, stirring occasionally to keep the shrimp from sticking.

When the chicken and shrimp have been seared, pour the contents of the pan onto a plate or into a bowl. Do not rinse the pan! Put the pan back over high heat and add the remaining tablespoon of oil to the pan. Add the tomatoes, peppers and onions to the oil. Sprinkle the vegetables with the remaining spice blend and sauté' for about 10 minutes or until the vegetables begin to turn dark brown or black. Add the chicken and shrimp to the vegetables and pour 3/4 cup of the chicken stock in the pan. Cook over high heat until the stock has been reduced to just about nothing. Add the remaining 3/4 cup of stock to the pan. The liquid should become dark as it deglazes the pan of the dark film left by the spices and cooking food. Stir constantly, scraping the blackened stuff on the bottom of the pan. Reduce the broth a bit more, then turn the heat down to low. Combine the arrowroot with the wine in a small bowl. Stir until it is dissolved. Add this to the pan and simmer over low heat until the sauce thickens slightly. When the pasta is done, drain it and spoon half onto a plate. Spoon half of the jambalaya over the pasta. Sprinkle half the parsley over the top. Repeat for the second serving.




1/2 to 2 pounds pork chops, chicken, Andouille, and/or smoked or Italian sausage
bell pepper

Tony Chachere's or McCormick's Cajun/Creole spice (you can approximate with equal amounts of black, Cayenne, and white pepper; some garlic powder, and salt)
2 tablespoons parsley
1 bay leaf)

Rice and water (1:2, 1-4 cups of rice)

If the meat has bones, boil it until it's reasonably easy to get it off the bone. (save the stock)

Dice up meat, fry it until some fat is rendered, add diced up veggies, fry until they are coated with fat and begin to soften. Add some spice and herbs, toss around until the meat and veggies are coated. Add water, bring to a boil. Boil/simmer until the meat is over half done. (taste the stock occasionally to make sure the spices are ok) Add the rice and cook until the rice is done.

If you're using shrimp, add 5-10 minutes before done.

Serve with Tabasco and bread.

NOTE: a pound of meat, a bell pepper, and a bunch of scallions go well with about 2 cups of rice. That much should serve about 4-5 folks, depending on how hungry they are.

NOTE: To make Creole, add a can of tomatoes or tomato sauce/paste about 5 minutes before the end of the boil. You can also add some shrimp/other seafood 5-10 minutes before the end of the boil.




8 ounces smoked garlic sausage
1 pound skinless, boneless chicken breasts
1 large green bell pepper
1-1/2 cups water
1-1/2 cups rice
16 ounces canned stewed tomatoes
1/2 teaspoon salt
1/4 teaspoon pepper
1 large green bell pepper

Cut the sausage into 1/2-inch slices. Cut the chicken into 2-inch pieces. Core and seed the green pepper and cut into 1" squares. Cook the sausage in a large frying pan over high heat, stirring often, until browned (about 2 minutes). Add the chicken and green bell pepper. Cook, stirring often, until the chicken is browned on both sides (about 2 minutes longer). Use a slotted spoon to remove the meats and pepper to a plate, leaving the drippings in the pan. Add the water, rice and the tomatoes (with their juice) to the pan. Add salt and pepper. Bring to a simmer. Distribute the sausage and chicken mixture over the rice and tomatoes. Cover. Cook over low heat until the chicken is white but still moist in the center and the rice is tender. Yields 4 Servings




1 package chicken thighs (6 count)
1/2 package Hillshire Farms Polish Kielbasa (or other smoked sausage), sliced
1/2 bell pepper, chopped
5 stalks celery, chopped
3 large white onions, chopped
2 cloves garlic, chopped fine
1/4 cup peanut oil
2 cups white rice
2-1/2 cups water
1-12 ounces beer
flour to coat chicken
1-1/2 teaspoons rosemary
1 teaspoon thyme
a handful of chopped parsley
salt to taste
lots of cayenne pepper

Start off by washing the chicken and placing it skin side down on a plate (you can remove the skin if you want). Now, depending on how spicy you want it, coat the chicken with Cayenne pepper until very red (I use a LOT of Cayenne in mine). Don't worry about getting it too hot, since this is the majority of the pepper you are going to add and it will cook into the rest of the dish. Turn the chicken pieces over and lightly coat the skin side. Let sit for 15 minutes or so to soak it all up.

Heat the oil in the bottom of a large heavy cast iron or aluminum pot (don't use thin aluminum or stainless steel since the rice will tend to stick and burn if you're not really careful). Place the flour in a paper bag (season the flour lightly with salt, cayenne pepper, black pepper, garlic powder, etc). Place a couple of pieces of chicken at a time into the bag and shake to coat.

Fry the chicken in the oil until golden brown. Don't worry about cooking it all the way through just yet. Remove the chicken. Now place the onions, celery, garlic and bell pepper into the pot (along with a bit more oil if necessary) and sauté them until the onions are transparent, scraping the bottom of the pot often. Add the rosemary, thyme and parsley and cook for a minute or so.

Place the sausage slices, chicken, and a little water into the pot and mix well with the vegetables. Turn heat low, cover and simmer for about 30 minutes (until the chicken is tender). Stir the mixture frequently, always scraping the bottom to keep things from burning (break the chicken up a bit with the spatula as it cooks.
It should break up naturally as the dish cooks, but this just helps things a little).

When the chicken is cooked, add the washed rice and stir it into everything for a couple of minutes. Pour the warm beer and the water in and stir things for another minute or so. Taste it at this point and adjust the salt if necessary. Now, keeping the heat low, cover the pot and cook until the rice is tender (anywhere from 30 minutes to an hour). Stir the mixture every now and then, scraping the bottom of the pot.




6 to 8 ounces boneless, skinless chicken breast
1/2 pound smoked andouille or kielbasa sausage
1 small onion, diced
1 stalk celery, diced
1 small clove garlic, minced
1 small bell pepper, diced
1 (28-ounce) can diced, peeled tomatoes
1/2 teaspoon Tabasco sauce
1/2 teaspoon Worcestershire sauce
1/2 teaspoon gumbo filé powder
1 teaspoon Cajun spice
blend salt & pepper to taste

Slice sausage into bite-sized pieces and brown in large pre-heated sauce pan (a cast-iron Dutch oven is ideal) over medium-high heat. Remove sausage from pan with slotted spoon and reserve drippings for next step.

Wash chicken thoroughly and cut into 1/2-inch cubes. Sauté over medium-high heat (add a little peanut oil if there is not enough grease to sauté up to a total of about 2 tablespoons oil) until cooked through.

Return sausage to pan and add onion, celery, red pepper and garlic. Sauté until vegetables are cooked through. Add Tabasco, Worcestershire and tomatoes and stir to combine.

Add filé  powder and Cajun spice. Simmer over low heat for about two hours. Add salt, pepper and Tabasco to taste.

You may serve the jambalaya in a gumbo style, with the rice cooked separately and served in a shallow bowl with the jambalaya poured
around a mound of rice in the center with fresh cornbread.

However, you may prefer the more traditional method, in which case you can add three to four cups of cooked rice to the mixture in step 5. Makes 4 entree portions.




2 tablespoons vegetable oil
1 fryer (3 to 4 pounds), cut up, rinsed, and thoroughly dried
4 cup chopped onion
3/4 cup chopped green pepper
3/4 cup thinly sliced green shallot (scallion) tops
1 tablespoon finely minced garlic
3 tablespoons finely minced fresh parsley
1/2 cup finely chopped lean baked ham
1 pound lean pork, cut into 1/2-inch cubes
6 Creole (Polish, French garlic) smoked sausages, sliced 1/2-inch thick and kept refrigerated
3-1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
1/2 teaspoon chili powder
2 whole bay leaves, crushed
1/4 teaspoon dried thyme
1/8 teaspoon cloves
1/4 teaspoon dried basil
1/8 teaspoon mace
1 1/2 cup long grain white rice
3 cup water

In a heavy 7- to 8-quart pot or kettle, heat the oil over high heat. Brown the chicken parts in the hot oil, turning them frequently with long-handled tongs to ensure even browning. As the pieces brown (the smaller parts will do so more quickly), remove them to a large platter. When all the chicken is browned and removed, add the vegetables, parsley, ham, and pork to the pot. Reduce the heat to medium and cook, stirring frequently, for about 15 minutes, or until the vegetables and pieces of meat are browned. Add the sausage and seasonings and continue cooking and stirring for 5 minutes more, then add the reserved chicken parts, rice, and water. Mix gently.

Raise the heat to high and bring to a boil, then cover the pot and turn the heat to very low. Cook for 45 minutes, uncovering from time to time to stir. Uncover the pot during the last 10 minutes of cooking and raise the heat to medium. Stir gently and frequently as the rice dries out. Serve immediately. Serves 4.




3 onions, chopped
1 cup celery, chopped
1/2 cup chopped bell peppers
4 garlic cloves, minced
1 tablespoon spring onions, chopped
2 sausages, sliced
2 chicken breasts
1 cup rice
chicken stock
1 teaspoon paprika
1/2 teaspoon oregano
1/2 cup olive oil
blackened steak seasoning
chopped parsley

Marinate chicken in blackened steak seasonings or garlic, salt, chili. Heat up pan and add oil. Cook onions in oil for 3 minutes stirring. Add celery and bell pepper and cook 2 minutes. Brown chicken in a separate pan. Add sausages to brown a little. Stir into onions. Cook 2 minutes. Add garlic. Cook 2 minutes and stir in spring onions. Stir in rice until all coated with oil. Add paprika salt and oregano. Pour chicken broth and cook covered 25 to 20 minutes. (Very low heat). Stir in chopped parsley. Serve hot.




1 chicken
1/4 cup butter
1/3 cup onion, minced
1/2 cup tomato, skinned seeded and chopped
1 green bell pepper, cored, seeded and diced
1/2 cup celery, diced
1 cup rice
3 cups hot water
1 bay leaf
1/4 teaspoon thyme
1/4 cup parsley, chopped
1 teaspoon salt
1/4 teaspoon pepper
1/2 pound cooked ham, diced fine

Preheat the oven to 350 degrees. Cut the chicken into serving sized pieces. Sauté in the butter for about 5 minutes, browning all sides evenly. Remove the meat from the pan. Sauté the onion and tomato in the same fat for about 3 minutes, stirring often. Stir in the green bell pepper, celery and rice. Stir to coat all the ingredients thoroughly with the fat. Add the sautéed chicken pieces. Cover these ingredients with the boiling water (add water if necessary to cover). Add the bay leaf, thyme, parsley, salt and pepper. Simmer until the chicken is almost tender and the rice in almost done. Add the ham. Season to taste. Place the jambalaya in the preheated oven to dry out (5-10 minutes). Serve hot. Yields 4 Servings




1-1/2 cups chicken breasts
1 pound smoked pure pork sausage
1 pound precooked shrimp
1 large onion
1 large bell pepper
3 cloves garlic or more
1/2 bunch green onions
1 can tomato paste
1 can stewed whole tomatoes
1 small can tomato sauce
1-1/2 cups raw rice
1/2 large bag frozen corn
2 Tablespoons brown sugar
salt, cayenne pepper, black pepper
2 tablespoons butter

Cut chicken up into bite size pieces. Season with salt, cayenne pepper, and black pepper. Brown meat in pot with melted butter. Remove meat. Chop onions and bell pepper. Cut garlic finely. Brown onions, bell pepper, and garlic. Add tomato paste and stewed tomatoes. Simmer 15 minutes. Add chicken 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. Season with salt, cayenne pepper, and black pepper to suit your tastes.




1/2 cup chopped onion
1/2 cup chopped green pepper
1 clove garlic, crushed
2 cups cooked shrimp
2 (14-1/2-ounce) cans stewed tomatoes
1 crumbled bay leaf
2 tablespoons butter
1 teaspoon salt
1/4 teaspoon pepper
1 cup water
3/4 cup uncooked rice

Sauté onion, green pepper and garlic in butter. Add tomatoes, water and seasonings. Stir until tomatoes are broken. Stir in remaining ingredients. Cover and bring to a boil. Reduce heat and simmer, covered, for 30 minutes. Stir occasionally. Servings: 4




2 cups white rice
1 pound boneless, skinless chicken
breasts or thighs, cubed
1 pound smoked sausage
1/2 cup green onion, chopped
1 (6-ounce) can tomato sauce
1 can French onion soup
1 can consommé
6 Tablespoons margarine
1 bay leaf
1 green pepper, chopped
1 Tablespoons parsley
Tony Chachere seasoning to taste

Combine everything in a heavy pot. Cover and bake at 350F for 1 hour and 15 minutes. Servings: 4




2 pounds pork ribs
3 pounds fresh pork sausage (can be as hot or mild as you want it)
1 bag of dried shrimp
3 quarts rice
3-1/2 quarts water
Oil (enough to keep the rice from sticking together)
Kitchen Bouquet

Marinade: (all items to taste)
black pepper
red pepper
garlic powder

Vegetable Seasoning:
1 Stalk of Celery
1 bell pepper
1 large onion

Cut up the pork ribs into 2-piece sections. Sprinkle seasonings over the meat to your personal taste. Toss in a few teaspoons of vinegar and mix the meat well. Brown the ribs along with the pork sausage in a large baking pan at 400 degrees until the meat is very brown. Stir occasionally to keep pieces from sticking. Once the meat is brown, put the meat in a large roaster, along with 3 quarts of rice, 3-1/2 quarts of water, 3 cups of vegetable seasoning, the dried shrimp, some Kitchen Bouquet, and enough oil to keep the rice from sticking. Heat over a high fire until it begins to boil.

Once the water starts boiling, taste it to see if you have enough ground seasonings. Add as necessary. Also add more Kitchen Bouquet if your jambalaya is not brown enough. Stir the ingredients thoroughly and reduce the heat to Medium-Low. Stir occasionally until the rice is cooked. Servings: 20




3 skinless, boneless chicken breasts
1 pound pork sausage
2 medium onions
1 large green bell pepper
10 green onions, cleaned and chopped
16 ounces tomato sauce
3 large tomatoes
2 cups raw rice
3 cloves garlic, minced
2 tablespoons butter
2 teaspoons cayenne pepper
2 teaspoons salt
2 teaspoons pepper
olive oil

Preheat grill. Rub chicken with cayenne, salt and pepper. Cut onions, tomatoes, and green pepper in half. Brush with olive oil. Grill chicken, onions tomatoes, pepper and sausage until they have good grill marks and meat has browned on the outside. It's not important that it be completely cooked yet, but the longer everything stays on the grill the more flavor it will have. Watch everything carefully and remove items as they get cooked. The tomatoes will be done quickly. In a large pot melt butter and add garlic. As you remove items from the grill, chop up and add to pot. Cut the meat into bite size pieces and dice the vegetables. Add remaining ingredients to pot and add enough water to cover everything. Simmer until rice is tender.



HAM JAMBALAYA  >Back to Top<

2 tablespoons oil
2 large onions, chopped
1 green pepper, chopped
2 cloves garlic, minced
2 cups cubed cooked ham
1 cup rice
1 bay leaf, crumbled
1/2 teaspoon thyme
1/2 teaspoon salt
3-4 drops hot pepper sauce
1 (16-ounce) can tomatoes
1/2 cup ham broth, water, or chicken broth

Heat oil in a large Dutch oven, add onions, green pepper, and garlic, and cook until lightly browned, stirring now and then. Add ham and rice and cook and stir until rice is well coated with oil. Add bay leaf, thyme, salt, pepper sauce, tomatoes, and broth. Cover and simmer until rice is tender and liquid absorbed, 20-25 minutes. Taste and add more salt and pepper sauce if needed. Makes 4 - 6 servings.

Chicken or Turkey Jambalaya: Substitute chopped cooked chicken or turkey for ham and use chicken or turkey broth.

Seafood Jambalaya: Omit oil and ham. Sauté 1/2 pound chorizo or hot pork sausage, sliced, until fat is rendered. Add onions, green pepper, and garlic and proceed as for Ham Jambalaya. Add 1 pound shrimp shelled, 1 pint oysters, 1 pound crab meat or rock lobster, cut in chunks, or a combination after adding water. Fish stock can be used instead of water.



JAMBALAYA 1  >Back to Top<

1/2 pound fresh pork
1 onion
1 clove garlic
1/2 pound cured ham
6 small smoked pork sausages
2 Tablespoons butter
1 bay leaf
1 sprig parsley
1/4 teaspoon thyme
1 whole clove
2 cups beef or chicken broth
1/2 teaspoon Tabasco sauce
3/4 teaspoon salt (don't add if you use bouillon for broth)
1 cup uncooked rice

Cut pork (lean and fat) into cubes about 1/2-inch square. Chop onion and garlic very fine. Dice ham and cut sausage into pieces. Melt butter in a heavy iron pot or Dutch oven. Add onion, garlic, pork and ham; brown slowly, stirring frequently. Add sausage, bay leaf, parsley, thyme, and clove; cook about 5 minutes. Add broth, Tabasco, and salt; bring mixture to a boil. Add washed rice. Cover and
simmer gently 1/2 hour or more until rice is tender. Stir often to mix well. Season to taste. Makes 4 to 6 servings.

We omit the pork and ham (my husband is not a pork fan) and throw in a can of broken shrimp for a seafood flavor. It's very good, but can get greasy.



JAMBALAYA 2  >Back to Top<

2 pounds boneless chicken (or 1 pound chicken & 1 pound hot Italian sausage)
salt, pepper, paprika
3 Tablespoons vegetable oil
2 cups celery/green onions (including tips)
1 cup chopped green pepper (for variety try yellow and red peppers too)
1 cup uncooked rice
2 cups boiling chicken broth
1/4 teaspoon black pepper
1/4 teaspoon chili powder (optional)
1/4 teaspoon Worcestershire (optional)
couple drops of Tabasco (optional)

Easiest if prepared in double boiler. Season chicken with salt, pepper, paprika. Brown in oil. Remove and set aside. Add celery, onions, peppers to pot and cook until tender. Stir in rice, broth, seasonings. Return chicken to pan. Cover and simmer for approximately 20 minutes or until broth absorbed.



JAMBALAYA 3  >Back to Top<

1 pound chicken meat (I get a package of boned, skinned breasts)
3/4 pound smoked sausage
2 cans chicken broth
1 medium onion, chopped
2 stalks celery, chopped
1 medium green pepper, chopped
1 to 3 tablespoons cayenne pepper, to taste
1 (16-ounce) bag white rice
1 small can tomato paste
4 to 5 green onions, chopped
1 med tomato, chopped
optional: shrimp, seafood

Cut the chicken and sausage into small or smaller than bite-sized pieces. Season the chicken with salt and pepper ( I do this rather generously: 1 t pepper, 2 t salt, possibly more) Using a Dutch oven on the stovetop, Cook chicken and sausage in small amount of oil or lard (some purists swear it must be in lard) until the chicken is done; about 15 minutes. Remove the meat from the pan and set aside.

Sauté the onion, celery and green pepper until tender crisp. Add the chicken broth, rice and cayenne pepper. Heat until the broth starts to bubble, then stir the meat back in. Turn the heat down low and simmer with the lid on for 30 minutes. DO NOT STIR during this time or some of the rice will rise to the top out of the liquid and you'll get crunchy jambalaya.

After the 30 minutes are up, stir in the tomato paste. Then stir in the green onions and tomatoes. Serves a family or more.

NOTE: If you are adding shrimp, I usually cook is separately and add it just before or with the paste. If you cook shrimp too long it gets rubbery. It also doesn't keep well, if you don't plan to eat it all at one sitting. If you are using other seafood in place of or in addition to the chicken, you can add that at the normal meat addition, but I don't make this version so I don't have any words of wisdom.

Also, I have been know to add the cayenne without measuring until the broth turns a light orange color. This seems to be the right amount of spiciness, but remember you can always add more. I told a friend to do this and she added the full 3 Tablespoons and said it was inedible it was so hot. You can always add more broth or tomato paste to tone it down. Start with 1 teaspoon - 1 Tablespoons and add as you go until you find the right heat level. Personally, I like the feeling of a small volcano in my stomach when I'm done! :-)



JAMBALAYA 4  >Back to Top<

2 Tablespoons vegetable oil
1 to1.5 pounds kielbasa (turkey)
1 pound raw shrimp, shelled and de-veined
1/4 teaspoon salt
1/4 teaspoon black pepper
1 large onion, chopped
2 medium-size celery stalks, thinly sliced
2 medium-size sweet green peppers, seeded and coarsely chopped (optional)
1 can (1-pound) crushed tomatoes
2 cloves garlic, minced
1 whole bay leaf
1 teaspoon paprika
1/2 teaspoon dried thyme
5 drops hot red pepper sauce (e.g., Durkee's) (more or less to suit taste)
1 cup long-grain white rice
1 cup water
1/4 cup parsley

Heat oil in saucepan. Add kielbasa and brown for 6 to 7 minutes. Transfer to plate. Drain all but 2 Tablespoons casserole drippings. Add garlic, onions and sauté (5 minutes), stirring frequently. Add celery and green peppers and sauté 5 minutes more. Stir in tomatoes, kielbasa, spices. Cover, reduce heat and simmer for 15 minutes. Stir in rice and water and cook 20-25 minutes. Last 5 minutes: add shrimp. Add a little water if necessary. Sprinkle with parsley; remove bay leaf and serve.



JAMBALAYA 5  >Back to Top<

1/4 cup oil
3 to 3 1/2 pounds fryer, cut up
1 pound pork sausage, cut into 1/4-inch slices
1 teaspoon Tony's Creole Seasoning
2 teaspoons salt
2 large onions, chopped
2 large ribs of celery, chopped
1/2 cup chopped bell pepper
3 cloves garlic, chopped
1 (8-ounce) can tomato sauce
1 teaspoon salt
2 Tablespoons chopped parsley
2 Tablespoons chopped green onion tops
4 cups cooked rice
6-ounce can water chestnuts, drained and chopped (optional)

Heat oil in a large, thick pot on medium-high heat. Add chicken pieces, brown on all sides and cook until tender (20-25 minutes). Add sausage, Tony's seasoning, and salt. Cover, lower heat, and cook until chicken is well-done, about 30 minutes.

Remove chicken and sausage and drain all except 1/3 of the drippings from the pot. Add onions, celery, bell pepper and garlic, and sauté until tender. Stir in tomato sauce and salt and return chicken (deboned, if preferred), and sausage to the pot. Cover and simmer about 10 minutes. Add the parsley and green onion tops, cooking an additional 5 minutes, covered. Fold in cooked rice (and optional water chestnuts) and simmer about 10 minutes. Serves: 8



JAMBALAYA 6  >Back to Top<

2 cups water
1-1/4 cups chopped red, green, or yellow bell pepper
3/4 cup diced ham
1 (8-ounce) box yellow rice mix
8 ounces peeled, deveined med. shrimp
1 (10-ounce) box frozen cut okra

Bring first 3 items to boil in a large nonstick skillet. Stir in rice. Cover and cook over low heat 15 minutes. Stir in shrimp and the thawed okra. Cover and cook 7 minutes, stirring a few times or until shrimp are pink and opaque and rice is tender.



JAMBALAYA 7  >Back to Top<

2 ham hocks
4 carrots, chopped
1 yellow onion, peeled and chopped
3 stalks celery, chopped
1 (3-pound) chicken, cleaned
2 bay leaves
2 tablespoons peanut oil
1 cup chopped yellow onion
1 green pepper, chopped
1 cup celery, chopped
5 green onions, chopped
1 (28-ounce) can tomatoes (reserve liquid), chopped
4 tablespoons tomato paste
1/4 cup chopped parsley
3 cloves garlic, crushed
1 teaspoon whole thyme
1 teaspoon basil
salt and pepper to taste
1/8 cup Worcestershire sauce
1 pound hot smoked link sausage
2 cups Uncle Ben's converted rice

Place the ham, carrots, the 1 yellow onion, and celery in a pot, and cover with water. Cook for 2 hours, and then add the chicken and 1 bay leaf. Cover, and simmer for about 1 hour, or until the chicken is tender. Allow the pot to cool a bit. Bone the chicken, and chop the meat. Bone the ham hocks, remove the skin, chop the meat. Reserve the stock (need 3 cups), and the two meats.

In a Dutch oven heat the oil. Add the cup chopped yellow onion and pepper, and sauté until tender. Add the celery, green onions, and tomatoes, and cook until soft. Add the ham hock pieces and tomato paste, and sauté the mixture until it begins to brown. Add the parsley, garlic, 1 bay leaf, basil, salt, pepper, Worcestershire sauce, the reserved tomato liquid, and 2 cups reserved stock. Cook this gravy for 1 hour.

Cut the sausages into bite-size pieces, and brown them in another pan; discard any grease, and place the sausage slices in the gravy. Rinse out the frying pan with 1 cup reserved stock, and pour into the gravy. Place the rice in the gravy, along with the boned chicken, and cover. Bring to a boil; then reduce heat, and cook for about 25 minutes, or until the rice is tender. Keep careful check so that the pot does not dry out; you may have to add a little water to finish cooking the rice.



JAMBALAYA 8   >Back to Top<

2 cup diced boiled ham
2 medium onions, coarsely chopped
2 stalks celery, sliced
1/2 green bell pepper, seeded and diced
1 can (28 ounces) whole tomatoes
1/4 cup tomato paste
3 cloves garlic, minced
1 Tablespoons minced parsley
1/2 teaspoon dried thyme leaves
2 whole cloves
2 Tablespoons vegetable oil
1 cup uncooked long-grain converted rice
1 pound fresh or frozen shrimp, shelled and deveined

Thoroughly mix all ingredients except shrimp in crock pot. Cover
and cook on LOW 8 to 10 hours. One hour before serving, turn slow
cooker to HIGH.. Stir in uncooked shrimp. Cover and cook until
shrimp are pink and tender. Makes 4 to 6 servings.



JAMBALAYA 9  >Back to Top<

1 bunch scallions
1 bell pepper
a few cloves garlic
a few stalks celery

meat possibilities:
sausage, pork chop, chicken (dark meat), country ham.

rice and water (1 pound meat with this much veggie is enough for 2-3 cups rice)

a few large pinches parsley (maybe 1/4 cup)
thyme, bay leaf, etc.
Tony Chachere's Creole Spice (McCormick's will work in a bind)

Brown the meat for a few minutes, then add the veggies to coat them with the juice. Add the water, herbs, and spice and boil till the meat is about cooked; add the rice and cook till the rice is done.

Serve with Tabasco and French bread.

This is a Cajun recipe, to make it Creole add some tomato paste, use a little more water than the rice will absorb so you have some sauce, and possibly use seafood instead of the meat. Since shrimp and crawfish cook quickly, they should be added after the rice has been going 15 minutes or so.




2 tablespoons fat
1 cup finely chopped onion
1 cup finely chopped green pepper
2 cloves garlic, minced fine
1 cup diced cooked chicken
1 cup diced cooked ham
12 tiny pork sausages, cut in pieces
2-1/2 cups canned tomatoes, undrained
1 cup raw white rice
1-1/2 cups chicken broth
1/2 teaspoon thyme
1 tablespoon chopped parsley
1/4 teaspoon chili powder
1-1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper

Preheat oven to 350°F.
Melt the fat in a large skillet and add the onion, green pepper and garlic. Cook slowly, stirring often, until the onion and pepper are tender. Add the chicken, ham and sausages and cook five minutes. Add the tomatoes with their liquid, the rice, broth, thyme, parsley, chili powder, salt, and pepper. Turn the mixture into a large casserole. Cover and bake until the rice is tender, about one and one-quarter hours.

Note: This dish may be baked for one hour, refrigerated and, at serving time, baked long enough to finish cooking the rice. Jambalaya may be made with seafood.




1 pound medium shrimp
2 chicken breast halves (about 1 pound total)
4 cups water
2 medium onions, chopped
2 medium celery ribs, chopped
3 garlic cloves, minced
2 teaspoons salt
1 tablespoon olive oil
1/2 pound andouille or kielbasa sausage, cut into 1/2-inch-thick rounds
1 medium green bell pepper, seeded and chopped
4 scallions, chopped
1 (15-ounce) can peeled plum tomatoes in juice
2 tablespoons Worcestershire sauce
1/4 teaspoon dried thyme
1/4 teaspoon cayenne pepper
2 cups long-grain rice
chopped fresh parsley, for garnish

In a large saucepan of boiling salted water, cook 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, the water, half the chopped onion, half the chopped celery, on third of the garlic, and 1 teaspoon salt. 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, 20 to 25 minutes. Remove the chicken breasts from the cooking liquid.

In a sieve set over a large bowl, drain and reserve the cooking liquid, discarding the solids. You should have about 4 cups of liquid; add water, if necessary. Remove and discard the chicken bones. Chop the breast meat coarsely and set it aside.

Heat the oil in a 5 quart Dutch oven. Add the sausage and cook over medium heat, stirring often, until lightly browned, about 5 minutes. Then stir in the reserved cooking liquid, the remaining teaspoon of salt, the tomatoes with their juice, Worcestershire sauce, thyme, and cayenne. Bring to a simmer, breaking up the tomatoes with a spoon. Stir in the rice and return to the simmer. Cook over medium-low heat, tightly covered, until the rice has absorbed all the liquid, about 25 minutes.

Remove the Dutch oven from the heat, stir in the reserved shrimp and chicken, cover, and let stand for 5 minutes. Transfer the jambalaya to a warmed serving bowl, sprinkle with parsley, and serve immediately.




2 tablespoons olive oil
2 cloves garlic, minced
1/2 cup chopped onion
1 stalk celery, sliced
1 green bell pepper, seeded, cut into strips
1 cup long-grain white rice
16 ounces canned stewed tomatoes
1 cup water
1/8 teaspoon hot pepper sauce, optional
1/2 cup chopped cooked ham (optional)
8 thin slices chorizo or other spicy sausage
1 teaspoon dried thyme or oregano
1 teaspoon salt
freshly ground pepper
1 pound medium shrimp, shelled and deveined
lemon slices and minced parsley, for garnish

In a large skillet or paella pan, heat oil over medium heat. Add garlic, onion, celery, and green pepper and sauté just until softened (about 3 minutes). Add rice, tomatoes and their juice, the water, hot-pepper sauce, ham (if used), chorizo, thyme, salt, and pepper.
Bring to a boil, cover, reduce heat, and simmer 15 minutes. Quickly add shrimp, cover, and cook 5 minutes longer, or until rice is tender and shrimp have turned pink. Toss with a fork. Garnish with lemon and parsley.

Paella One-Pot Meal: In a large skillet or paella pan, heat 2 tablespoons olive oil. Add 2 cloves garlic, minced; 1/2 cup chopped onion; and 2 hot or mild chorizos, broken into pieces, casings removed; sauté 3 to 5 minutes. Add 1 cup long-grain white rice; 2 cups chicken stock; 1 whole boned chicken breast, cut in strips or bite-sized pieces; 1/8 teaspoon saffron or 1/4 teaspoon ground turmeric; 1 teaspoon salt. Season with pepper to taste. Bring to a boil, cover, reduce heat, and simmer 15 minutes. Then add 10 ounces frozen petite peas or 1 can (16 ounces) artichoke hearts, drained, and 1 pound medium raw shrimp, shelled and deveined. Cover and cook 5 minutes longer.




1 tablespoons vegetable oil
1/2 pound boneless chicken breasts, cut up
1/2 pound hot Italian pork sausage, casing removed
1/4 teaspoon garlic powder or 2 cloves garlic, minced
1 can Campbell's French Onion Soup
1/3 cup Pace Picante Sauce
1 cup uncooked Minute White Rice
1/2 pound frozen cooked large shrimp
1/2 cup frozen peas

Heat oil in skillet. Add chicken, sausage and garlic and cook until browned. Pour off fat. Add soup and picante sauce. Heat to a boil. Stir in rice, shrimp and peas. Cover and cook over low heat 5 min. or until done. Serves 4.

Some claim this classic Creole dish derives its name from 'jambon'--the French word for ham; others say it translates to 'mixing of things.' Either way it means a mixture of a variety of ingredients--usually beef, pork, sausage, shrimp and crayfish for meats, and green pepper, celery, tomatoes and onion for vegetables.




2 tablespoons olive oil
2 teaspoons garlic, minced
1 teaspoon soy sauce
1/2 teaspoon salt
1/2 pound boneless skinless chicken breasts

1 tablespoon butter
1/2 pound sausage (preferably Andouille), cut in 1/2-inch slices
1 medium onion, diced
1 medium bell pepper, diced
2 cups chicken stock
1 cup tomatoes, canned, crushed in puree
3 ounces tomato paste
2 tablespoons soy sauce
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon cumin
1/4 teaspoon pepper
1 bay leaf

1/4 cup barbecue sauce, (or my favorite Pickapeppa sauce)
1 tablespoon soy sauce
1 tablespoon olive oil
1 medium bell pepper, cut in 1-inch squares
1 medium red onion, sliced into rings

1 pound pasta
1 tablespoon parsley, chopped

Preheat broiler. In a small bowl, stir together olive oil, garlic,
soy sauce, and salt. Marinate chicken breasts in mixture at room
temperature for 10 to 20 minutes. Broil chicken until cooked through
(10 minutes). Cut into 1/2-inch cubes. Set aside or refrigerate.

In a large saucepan, melt butter over medium heat. Add the sliced Andouille sausage, stirring occasionally, for 12 minutes. Add the onion and bell pepper. Cook, stirring frequently, until vegetables are tender (10 minutes). Add the tomatoes, tomato paste, soy sauce, salt, cayenne pepper, cumin, pepper, and bay leaf. Stir to blend and bring to a boil. Reduce heat and simmer for 30 minutes.

In a medium mixing bowl, stir together the barbecue sauce, soy sauce, and olive oil until thoroughly blended. Add pepper and onions to mixture. Grill or broil coated vegetables until evenly browned (4 to 5 minutes).

Bring a large pot of salted water to a rapid boil. Add the pasta and cook until al dente, 5 to 6 minutes for dry pasta or about 3 minutes for fresh pasta. Meanwhile, in a covered medium-size saucepan over medium-low heat, combine the Peppers and Onions, Grilled chicken cubes, and Jambalaya Sauce (remove the bay leaf). Cook, stirring occasionally, until heated through, 8 to 10 minutes. Transfer to a large mixing and serving bowl. Drain the linguine thoroughly, add it to the sauce, and toss well. Serve family style or in individual serving bowls, garnished with chopped parsley.




4 tablespoons butter
2 tablespoons all-purpose flour
3 chopped onions
1 clove garlic, minced
1/4 cup ham, cut into strips
2 cups canned, diced tomatoes
1 teaspoon dried oregano or basil
2 cups uncooked white rice
3 cups chicken or vegetable broth
2 pounds peeled shrimp

In a large saucepan, melt butter over low heat. Stir in flour until smooth. Stir in onions, garlic, and ham; cook and stir until onion is soft. Stir in tomatoes, and cook for 5 minutes. Mix in oregano or basil, rice, and broth. Cover, and simmer until just a little liquid remains.

Add shrimp, and stir to evenly distribute. Cook for 8 minutes, or until rice is cooked and shrimp turns pink.




2 tablespoons lard or solid vegetable shortening
6 ounces unbaked country smoked ham or any good smoked ham, cut into 1/2-inch slices
3 slices smoked bacon
1/2 cup chopped onion
1 large can (28 ounces) tomatoes, or 3-1/2 cups peeled fresh ripe tomatoes plus 1 cup fresh tomato juice
2 ribs celery, cut in half
2 bay leaves
4 sprigs thyme or 1 teaspoon dried
4 large sprigs parsley
1 fresh small red Chile pepper, sliced, or 1/2 dried, crumbled, or to taste
1/4 teaspoon ground cumin or to taste
1 clove garlic, unpeeled
salt to taste
1 cup long-grain rice
3 cups chicken or veal stock
1-1/2 pounds small shrimp, shelled, deveined, and refrigerated
chopped fresh parsley, for garnish

Heat the lard or shortening in a large heavy pan or Dutch oven. Add the ham and sauté slightly, but do not fry or allow it to become brown.

Add the bacon, onion, tomatoes with their juice, celery, bay leaves thyme, parsley, Chile pepper, and cumin. Stick the garlic with a toothpick (for easy removal) and add it. Bring to a boil, reduce the heat, and simmer for about 1 hour. If the sauce boils too low, add a little of the stock. Season with salt.

When the sauce has developed a good flavor, add the rice and 3 cups stock. Toss thoroughly with a fork. Cover the pan and simmer over low heat (or bake in a 350° oven) until the rice is almost tender, about 1 hour, adding more stock if the mixture becomes too dry. It must remain moist and almost creamy.

Five minutes before the dish is done, remove the bacon, celery, bay leaves, sprigs of thyme, parsley, and garlic. Season with salt if needed. Add the shrimp and toss them through the rice with a fork. Add a little stock if it is needed. Simmer just long enough for the shrimp to cook, 3 to 4 minutes. (The time depends upon the size of the shrimp; they will toughen if overcooked.) Sprinkle with chopped parsley and serve.
Serves 4.

Variation: Jambalaya Sauce with Pasta: This flavorful sauce, especially when made with country ham, is delightful served over hot noodles. Follow directions for Jambalaya, but omit the rice and shrimp. It is not traditional, but 1 slivered red bell pepper is a good addition.




1 tablespoons Olive oil
1 medium Onion, finely chopped
1 medium Green bell pepper, stemmed, seeded and coarsely chopped
1 medium Red bell pepper, stemmed, seeded and coarsely chopped
2 medium Cloves garlic, peeled and minced
2 (14-1/2-ounce) cans diced tomatoes in puree
1 (14-1/2-ounce) can low-sodium chicken broth
1 teaspoon Paprika
1/2 teaspoon Onion powder
1/2 teaspoon Garlic powder
1/2 teaspoon Dried thyme leaves, crushed
1/2 teaspoon Ground cumin
1-1/2 pounds Turkey breast with bone, skin removed
1/2 pound Turkey sausage, such as Polish or kielbasa, cut into 1/4-inch slices
1 cup Uncooked white rice
1/4 teaspoon Hot sauce
1/4 teaspoon Salt
1/4 teaspoon Freshly ground black pepper

In a large pot, heat the olive oil over medium heat. Add the onion, green and red bell peppers; sauté 5 minutes. Add the garlic and sauté 2 minutes.

Add the tomatoes, broth, paprika, onion powder, garlic powder, thyme and cumin; bring to a boil, reduce the heat and simmer 10 minutes. Add the turkey breast to the pot. Cover and cook at a low simmer 45 minutes, until cooked through. Remove the turkey from the pot and cool slightly. Dice the turkey.

While the turkey is cooling, add the sausage and rice. Cover and cook on medium-low heat 15 minutes. Stir occasionally during the cooking time. Put the diced turkey back into the pan with the hot sauce, salt and pepper. Cook on medium-low heat 10 minutes until the sausage is cooked through.




1 pound ground beef
1 onion, chopped
1 bell pepper, chopped
1 package Taco seasoning mix
1 can corn
1 can red beans
1 can olives
grated cheddar, jack, or a combination

Cook a pan of cornbread. While that's cooking, fry the meat, onion, and bell pepper together till the meat is done. Drain. Add the Taco seasoning, corn, beans, and olives. Do not drain the cans. Stir well and simmer until liquid is gone. Grate cheese over the top. Serve over cornbread.




1 pound smoked sausage, sliced 1/4-inch thick
1 pound lean pork chunks, cut into 1-inch cubes
Tony's Creole seasoning
1/4 cup oil
1 large onion, chopped
1/4 cup chopped bell pepper
1/4 cup chopped celery
1 cup water
1 cup chicken or beef broth
1/4 cup margarine
1-1/2 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper
2 tablespoons minced pimiento
1 cup uncooked rice
1 (16-ounce) can black-eyed peas, drained
1/3 cup chopped parsley
1/3 cup chopped green onion tops

In a heavy 4-quart pot, brown sausage and pork, seasoned with Creole seasoning, in hot oil. Add onion, bell pepper and celery. Cover and cook on medium heat 30 minutes or until pork is almost done. Skim off excess oil. Add water, broth, margarine, salt, black and red pepper and pimiento. Bring mixture to a boil. Add rice, stir and add black-eyed peas. Cover and cook 30 minutes or until rice is cooked. Add parsley and onion tops the last 5 minutes. Serves 6.




1 ounce tasso
1 ounce ham, medium diced
2 ounces andouille sausage
3 ounces bacon fat
1 yellow onion, finely diced
3 stalks celery, finely diced
2 bell peppers, finely chopped
2 fresh chili peppers
1 tablespoon garlic, chopped
2 teaspoon dried thyme
2 cups converted rice
1 cup oyster liquid
2 cups veal or beef stock
salt, white pepper, and cayenne to taste
1 bunch green onions, chopped
1 bunch parsley, chopped
4 dozen raw oysters

Render tasso, ham, and sausage in bacon fat. Add onions, celery and bell pepper, and sauté' until translucent. Add chili pepper, garlic, and thyme, and sauté' until the garlic is blond. Add the rice, deglaze with the oyster liquid, then add stock, salt, white pepper, and cayenne. Bring to a boil, reduce heat, and add green onions, parsley, and oysters. Cover and simmer, stirring occasionally, until rice is cooked. Adjust seasonings (should be spicy!) Makes about 6-1/2 cups.

NOTE: Tasso is very spicy and salty pork. Careful with adding salt.




fat (bacon grease, lard, or oil) to sauté vegetables
1 onion, chopped
4 stalks celery, chopped
1 bell pepper, chopped
6 cloves garlic, minced
1 pound sausage, cut into bite sized pieces
2 Cups white rice (raw)
1 pint oysters with liquid
3 Tablespoons chopped parsley
3 Tablespoons chopped green onion tops
4 Cups boiling water
Cajun seasoning to taste

Sauté the onions, celery, bell pepper, and garlic. Add the sausage and cook until done. Add the rice, the oysters and liquid, parsley, and green onion tops. Season to taste. Stir. Add the water. Cover. Cook on low until the rice is tender - about 35 minutes. Serves 8.




6 tablespoon butter or margarine
1/2 cup chopped bell pepper
1/3 cup celery
1/2 cup green onions with tops
1 medium onion, chopped
1 clove garlic, minced
1 can chopped mushrooms
1 cup water
3 cups raw rice
1 can chicken broth
1 can Ro-tel tomatoes
1 pound crawfish tails, cleaned
Salt, red and black pepper to taste

Melt butter and cook bell pepper, celery, green onions, onion, and garlic until done in rice cooker, stirring frequently. Add the water, rice, chicken broth, tomatoes, crawfish tails, seasoning and mush-rooms to the rice cooker; mix together. Cook until rice is done. Servings: 4




4 tablespoons oil
4 eggplants (medium)
1 large onion
1/2 bell pepper
salt and pepper
1 stalk celery
2 cloves garlic
2-1/2 cups uncooked rice
2-1/2 cups water
1/2 pound fresh pork sausage
1/2 pound smoked sausage

In a large Dutch oven, sauté chopped onion, bell pepper, celery, and garlic in oil until wilted. Peel and chop eggplant and add this plus the sausage (chopped in small pieces) to the wilted vegetables. When eggplant is well-smothered, add salt and pepper to taste. (This should be a peppery dish, so don't spare the seasoning.) Add the rice and water next. Cover and cook until rice is tender (about 25-30 minutes) over low heat.




1 large onion, chopped
1 bell pepper, chopped
3 stalks celery, chopped
2 cloves garlic, minced
1 pound tasso or boudin (or other spicy sausage) - bite sized pieces
1 can beef broth
1/2 can measure raw rice

Cook the sausage, onion, bell pepper, celery, and garlic together until the meat is done and the vegetables are soft. Season well during cooking. Drain. Add the broth and rice. Heat to boiling. Stir once, reduce heat to a simmer, and cover. Cook 20 minutes or until rice is done and extra liquid is absorbed. Sometimes I add a can of Ro-tel tomatoes with the rice and water. Serves 4.




5 toes garlic, finely chopped
1 (16-ounce) can whole tomatoes
1 teaspoon thyme
2 bay leaves salt and pepper to taste
2 cups rice
2 cups shrimp stock or water
2 pounds ham
2 pounds smoke sausage 1/2 pieces
2 pounds deveined shrimp
1 large onion (chopped)
1/2 cup shallots (sliced thin)
1/2 cup parsley, finely chopped
1 cup celery, finely chopped

Brown sausage and ham in thick skillet, pour off excess drippings. Add onions, garlic, celery and sauté' until limp. Add shrimp stock or water, tomatoes, thyme, bay leaf, salt, and pepper. Bring to a boil, mash tomatoes with spoon as they are cooking. Add rice and shrimp. Stir once and put heat on low and cover. Do not stir again. Lift with fork if it's sticking. If it's not quite cooked, add about 1/2 cup more water. The rice will take about 30 minutes to cook. Cook until tender and stir in chopped parsley and thinly sliced shallots.




2-1/2 Tablespoons chicken fat, pork lard, beef fat or butter
2/3 cup chopped tasso (preferred) or other smoked ham (preferably Cure 81)
1/2 cup chopped andouille smoked sausage (preferred) or any other good pork sausage such as Polish sausage (kielbasa)
1-1/2 cups onions
1 cup celery, chopped
3/4 cup green bell peppers, chopped
2 bay leaves
2 Tablespoons plus 1-1/2 teaspoons Cajun Magic Seafood Magic
1-1/2 teaspoons minced garlic
4 cups peeled and chopped tomatoes (about 4 medium size)
3/4 cup tomato sauce
2 cups basic seafood stock (recipe below)
1/2 cup chopped green onions
2 cups uncooked rice (preferably converted)
1 pound peeled crabmeat, crawfish or firm-fleshed fish fillets (cut into
bite-sized pieces), or any combination of these that equals one pound
1-1/2 dozen oysters in their liquor (medium size oysters)
1-1/2 dozen peeled medium shrimp (about 1/2 pound)

Melt the chicken fat in a two quart saucepan over medium heat. Add the tasso and andouille and sauté until crisp, about five to eight minutes, stirring frequently. Add the onions, celery, and Bell peppers; sauté until tender but still firm, about five minutes, stirring occasionally and scraping the pan bottom well. Add the bay leaves, Cajun Magic Seafood Magic and garlic; cook about three minutes, stirring constantly and scraping the pan bottom as needed. Add the tomatoes and cook about seven minutes, stirring frequently. Add the tomato sauce; cook about seven minutes more, stirring fairly often. Stir in the stock and bring to a boil. Then stir in the green onions and cook about two minutes, stirring once or twice. Add the rice, crabmeat, crawfish, and/or fish and the oysters and shrimp; stir well and remove from heat.

Transfer mixture to an ungreased 13 x 9-inch baking dish/pan. Cover dish/pan snugly with aluminum foil and bake at 350 degrees F until rice is tender but still crunchy, about twenty or thirty minutes. Remove from oven. If you still have liquid in the dish/pan bottom, let sit for a few minutes, still covered, to allow rice to absorb the liquid. Remove bay leaves and serve immediately. To serve, mold rice in an eight ounce cup and place two cups on each serving plate as main course or one cup as an appetizer. Serves 4 to 6.

1. Use bottled clam juice instead of Seafood stock; making the seafood stock will smell up your whole house for days and its really not worth the effort.

2. Try making a chicken jambalaya .. i.e. substitute chicken for fish (about 1-1/2 pound). Also, use two to three cups of chicken stock (canned is fine) in place of the seafood stock. I prefer Chicken jambalaya .. tastes just as good .. lots less work!



About 2 quarts cold water 1-1/2 to 2 pounds rinsed shrimp heads and/or shells, crawfish heads and/or shells or crab shells (ten to twelve cups), rinsed fish carcasses (heads and gills removed), or any combination of these
1 medium onion, unpeeled and quartered
1 rib celery
1 large clove garlic, unpeeled and quartered

Place all the ingredients in a large saucepan; bring to a boil over high heat; reduce heat and simmer gently at least four hours, preferably eight, replenishing water as needed to keep about one quart of liquid in the pan. Strain, cool and refrigerate until ready to use. Makes one quart.




1 pound shrimp
1 pint oysters, drained
1 can crab meat
1/2 pound sausage, optional
1 can sliced mushrooms
1 can beef broth
1 can water
1 small onion, chopped
1 bell pepper, chopped
1 stalk celery, chopped
Green onions and parsley
Season to taste
2 cups raw rice
1/2 stick oleo

Add all ingredients into rice cooker raw; turn it on. Cooks in approximately, 30 minutes. Two pounds peeled crawfish tails may be used in-stead of shrimp, oysters, and crab meat. Smoke sausage may be used, cut in pieces, to make a sausage jambalaya. Servings: 4




2 cups rice
2 cups shrimp, peeled and deveined
2 cups smoked sausage, chopped
1 cup onions, chopped
1/2 cup bell pepper, chopped
1/2 cup celery
2 cans beef broth
1 stick butter, cut into pieces
Cajun seasoning to taste

Preheat oven to 350°. Mix everything together in a large casserole. Cover and bake for 30 minutes. Serves 8.




2 Tablespoons vegetable oil
1/2 pound Andouille or hot smoked sausage, cut into 1/2-inch slices
1/2 cup celery, sliced
1 small onion, chopped
1 small green or red pepper, chopped
1 clove garlic, minced
1-1/4 cup chicken broth
1 (8-ounce) can whole peeled tomatoes, chopped coarsely, undrained
1 bay leaf
1/4 teaspoon Tabasco or similar pepper sauce (or to taste)
1/4 teaspoon oregano
1/4 teaspoon thyme
1/8 teaspoon ground allspice
3/4 cup uncooked rice
1/2 pound shrimp, peeled, deveined and cut in half lengthwise, and/or
1/2 pound chicken breast or thigh, deboned, skin removed, cut into 1-inch cubes
Celery leaves (for garnish)

In a large, heavy saucepan or Dutch oven, heat oil over medium-high heat, Add sausage, celery, onion, green pepper, and garlic. Cook 5 minutes or till vegetables are tender, stirring frequently. Stir in broth, tomatoes, chicken (if you are using chicken), bay leaf, Tabasco, and spices. Bring to a boil. Reduce heat and simmer uncovered 10 minutes, stirring occasionally. Stir in rice. Cover, simmer 15 minutes. Add shrimp (if used) and sausage; cover and simmer 5 minutes till rice is tender and shrimp turn pink. Let stand covered 10 minutes. Remove bay leaf. Garnish on serving dishes with celery leaves.




1 tablespoons sweet paprika
1 tablespoons onion powder
1 tablespoons salt
2 teaspoons garlic powder
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon dry mustard
1 teaspoon dried thyme leaves
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
3 cups chopped onions, In all
3 cups chopped green bell peppers, in all
1 cups chopped celery
1 cup julienne ham
2 cups low-fat andouille sausage, cut in 1/4-inch rounds
3 bay leaves
6 cups defatted chicken stock
2 cups peeled, chopped tomatoes
8 ounces julienne turkey breast
3 cups uncooked rice

For seasoning mix, combine first 10 ingredients in small bowl.

Preheat a heavy 5 quart pot over high heat to 350 degrees, about 4 minutes. May want to spray with oil spray.

Add 2 cups onion, 2 cups bell peppers, celery, ham, 1 cup sausage, bay leaves, 3 tablespoons seasoning mix. Cook, scraping bottom of pot frequently, until crust seems in danger of burning, about 12 minutes. Stir in 1 cup of stock, scrape the bottom of the pot to clear it of all brown bits, and cook for 10 minutes more. Add the tomatoes, turkey, and remaining seasoning mix, and cook for 5 minutes. Add the remaining onions, peppers, sausage, and stock, and bring to a boil. Stir in the rice and return to a boil. Reduce the heat to a slow simmer, cover, and cook until the liquid is completely absorbed, about 15 minutes. Yield: 8-9 servings (4-1/2 quarts)








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