jambalaya recipe?
Moderator: SMLCHNG
-
- Nibblin' on sponge cake
- Posts: 17
- Joined: April 20, 2003 5:02 pm
- Number of Concerts: 0
- Location: atlanta
jambalaya recipe?
who's got a good jambalaya recipe? Id like to try to make my own, the Zatarrans(sp?) isnt cutting it anymore.
-
- I Love the Now!
- Posts: 1925
- Joined: July 10, 2003 8:32 pm
- Number of Concerts: 0
- Location: Ocean City,NJ
Zatarans is good if you don't have the time, here's a site on Creole cooking with some good recepes. I've tried about a half dozen of them and thier just as good as the restaurants in N.O.L.A.
http://www.gumbopages.com/recipe-page.html
http://www.gumbopages.com/recipe-page.html
-
- If we weren't all crazy ...
- Posts: 531
- Joined: November 7, 2003 2:21 pm
- Number of Concerts: 13
- Favorite Boat Drink: Something with Rum
- Location: Columbus, OH
Re: jambalaya recipe?
We always use Zatarran's and add some extras to it. We always add some Tabassco (depends what mood we are in to what flavor tabassco we add), always add some pepper and salt, some Cajun seasoning (one of the many varieties we have), chicken, sausage, and shrimp. Always comes out pretty tasty.nestapharian wrote:who's got a good jambalaya recipe? Id like to try to make my own, the Zatarrans(sp?) isnt cutting it anymore.
-
- <font color=blue>The Tiki Bar Is Open!!!</font>
- Posts: 49967
- Joined: January 30, 2002 7:00 pm
- Number of Concerts: 0
- Location: Margawrigleyville
- Contact:
This one is not too bad, stole it from Emeril.... made it a couple times and it turned out pretty good. In other words I liked it and got no complaints from the others.
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.
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.
-
- I gotta go where it's warm
- Posts: 606
- Joined: May 23, 2001 8:00 pm
- Favorite Buffett Song: Happily Ever After(every now and then)
- Number of Concerts: 20
- Favorite Boat Drink: Mojito
- Location: under the lone palm, MI
I just made this one last night.....very good. I did not use Worcestereshire sauce, because I didn't have any. I highly recommend this recipe.ZeroDuval wrote:This one is not too bad, stole it from Emeril.... made it a couple times and it turned out pretty good. In other words I liked it and got no complaints from the others.
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.
My whole world lies waiting behind DOOR #3! In the meantime, I am just sippin' on a margarita.........