Post by Loupy on Mar 31, 2013 18:04:04 GMT -7
Stove-Top Jambalaya
by Robin Miller
www.finecooking.com/
What a fun combination of flavors and colors! This whole concoction boasts an amazing array of ingredients—garlic, peppers (sweet and hot), tomatoes, herbs, spices, and Cajun-seasoned chicken, shrimp, and sausage.
Serves 4
Ingredients:
1 cup quick-cooking brown or white rice
2 tsp. olive oil
1/2 cup chopped onion
1 large green bell pepper, seeded and chopped
2 cloves garlic, minced
1/4 cup diced pickled jalapeños
1/2 lb. boneless, skinless chicken breasts or tenders, cut into 1-inch chunks
1 tsp. Cajun or Creole seasoning
1 tsp. dried oregano
1/2 lb. andouille sausage, chorizo sausage, or kielbasa, cut into 1-inch-thick rounds
1/2 lb. medium shrimp, peeled and deveined
One 28-oz. can diced tomatoes
2 bay leaves
1/4 cup chopped fresh parsley
Table salt and freshly ground black pepper
Instructions:
Cook the rice according to the package directions.
Heat the oil in a large saucepan or Dutch oven over medium heat.
Add the onion, bell pepper, garlic, and jalapeños and cook, stirring, until softened, about 3 minutes.
Add the chicken and cook until browned on all sides, about 5 minutes.
Add the Cajun seasoning and oregano and stir to coat the chicken and vegetables.
Add the sausage and shrimp and cook, stirring, for 2 minutes.
Add the tomatoes and bay leaves, bring to a simmer, and let simmer until the chicken and shrimp are cooked through (the shrimp will be bright pink), about 3 minutes.
Remove the bay leaves and stir in the cooked rice and parsley.
Season to taste with salt and pepper and serve.
Make Ahead Tips
After cooking the rice and simmering the jambalya, let both cool to room temperature, then transfer to separate large zip-top plastic bags or containers and refrigerate up to 3 days. The jambalaya mixture will also keep in the freezer up to 3 months. There's no need to thaw before continuing. To reheat, transfer the jambalaya to a large saucepan and set over medium heat. Bring to a simmer and let simmer for 5 minutes to heat through. Remove the bay leaves and stir in the cooked rice and parsley. Proceed as directed above.
© 2013 The Taunton Press, Inc. All rights reserved.
by Robin Miller
www.finecooking.com/
What a fun combination of flavors and colors! This whole concoction boasts an amazing array of ingredients—garlic, peppers (sweet and hot), tomatoes, herbs, spices, and Cajun-seasoned chicken, shrimp, and sausage.
Serves 4
Ingredients:
1 cup quick-cooking brown or white rice
2 tsp. olive oil
1/2 cup chopped onion
1 large green bell pepper, seeded and chopped
2 cloves garlic, minced
1/4 cup diced pickled jalapeños
1/2 lb. boneless, skinless chicken breasts or tenders, cut into 1-inch chunks
1 tsp. Cajun or Creole seasoning
1 tsp. dried oregano
1/2 lb. andouille sausage, chorizo sausage, or kielbasa, cut into 1-inch-thick rounds
1/2 lb. medium shrimp, peeled and deveined
One 28-oz. can diced tomatoes
2 bay leaves
1/4 cup chopped fresh parsley
Table salt and freshly ground black pepper
Instructions:
Cook the rice according to the package directions.
Heat the oil in a large saucepan or Dutch oven over medium heat.
Add the onion, bell pepper, garlic, and jalapeños and cook, stirring, until softened, about 3 minutes.
Add the chicken and cook until browned on all sides, about 5 minutes.
Add the Cajun seasoning and oregano and stir to coat the chicken and vegetables.
Add the sausage and shrimp and cook, stirring, for 2 minutes.
Add the tomatoes and bay leaves, bring to a simmer, and let simmer until the chicken and shrimp are cooked through (the shrimp will be bright pink), about 3 minutes.
Remove the bay leaves and stir in the cooked rice and parsley.
Season to taste with salt and pepper and serve.
Make Ahead Tips
After cooking the rice and simmering the jambalya, let both cool to room temperature, then transfer to separate large zip-top plastic bags or containers and refrigerate up to 3 days. The jambalaya mixture will also keep in the freezer up to 3 months. There's no need to thaw before continuing. To reheat, transfer the jambalaya to a large saucepan and set over medium heat. Bring to a simmer and let simmer for 5 minutes to heat through. Remove the bay leaves and stir in the cooked rice and parsley. Proceed as directed above.
© 2013 The Taunton Press, Inc. All rights reserved.
