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home > recipes > meat > jambalaya 2
from NY, USA 1 Lb sausage: andouille, turkey or chicken* sausage etc 2 Lbs chicken: boneless breasts cubed, or parts with bones* 1 lb fish and or seafood: fresh or canned salmon*, or fresh shrimp etc. Optional : 1/2 lb diced meat: ham, venison, meat cubes etc. 1 lg onion chopped 1 lg bell pepper chopped 3 cloves garlic minced 1, 28 oz can crushed tomatoes,undrained 3/4 full above empty can of chicken broth 1 1/2 cups long grained raw rice ( I like parboiled or converted rice brands best ) 1, 15 oz can straw mushrooms drained 1 cup frozen green peas, thawed fresh chopped chives or parsley salt, pepper, paprika, chili pepper, thyme, oregano, basil, bay leaf to taste OR use bottled Cajun seasoning Everytime I make this dish, I vary it a bit. Typically Jambalaya contains combinations of sausage, chicken, shellfish, and ham. However, there is such a variety of ingredients one can use to prepare Jambalaya to tailor it to their preferences.. * I used chicken sausage, chicken wings and canned salmon ( drained, bones removed and salmon chunked into coarse pieces ) . Very delicious results with economic and readily available ingredients! In a heavy duty pot brown and cook sausage and remove and discard grease. Then in same pot brown chicken parts ( wings ) and remove and discard grease. In same pot with a bit of olive oil ( or use a bit of the chicken grease ) sauté onion, pepper, garlic until softened. If you are not using converted or parboiled rice then add rice and cook and stir a few minutes to color rice a bit. Otherwise add rice with remaining ingredients. Add sausage, chicken, tomatoes, broth, peas ,mushrooms and seasonings to taste. Bring to a boil and cover and simmer about 35 to 45 minutes or until rice has absorbed liquids. Remove from heat and let sit covered about 10 minutes. Remove to platter and sprinkle with fresh chopped chives , green onions or parsley. Yield 8 servings. Reheats well. Joan,Larry and Cosmo the cutie dog Visit our Culinary And Baking Adventures http://www.pipeline.com/~rosskat/

Jambalaya 2


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(posted May 2, 2003)

from NY, USA

1 Lb
sausage:
andouille,
turkey or chicken* sausage etc
2 Lbs
chicken:
boneless breasts cubed, or parts with bones*
1 lb
fish and or seafood:
fresh or canned
salmon*, or fresh shrimp etc.
Optional : 1/2 lb diced meat:
ham, venison, meat cubes etc.
1 lg
onion chopped
1 lg
bell pepper chopped
3 cloves
garlic minced
1, 28 oz can crushed tomatoes,undrained
3/4 full above
empty can of chicken broth
1 1/2 cups
long grained raw rice ( I like parboiled or converted
rice brands best )
1, 15 oz can straw mushrooms drained
1 cup frozen
green peas, thawed
fresh chopped chives or
parsley
salt, pepper, paprika, chili pepper, thyme, oregano, basil, bay leaf to taste
OR use bottled Cajun
seasoning

Everytime I make this dish, I vary it a bit. Typically
Jambalaya contains combinations of sausage, chicken, shellfish, and ham.

However, there is such a variety of ingredients one can use to prepare
Jambalaya to tailor it to their preferences..

* I used
chicken sausage, chicken wings and canned salmon ( drained, bones removed and salmon chunked into coarse pieces ) . Very delicious results with economic and readily available ingredients!

In a
heavy duty
pot brown and cook sausage and remove and discard grease. Then in same pot brown chicken parts ( wings ) and remove and discard grease. In same pot with a bit of olive oil ( or use a bit of the chicken grease ) sauté onion, pepper, garlic until softened. If you are not using converted or parboiled rice then add rice and cook and stir a few minutes to color rice a bit. Otherwise add rice with remaining ingredients.

Add
sausage, chicken, tomatoes, broth, peas ,mushrooms and seasonings to taste. Bring to a boil and cover and simmer about 35 to 45 minutes or until rice has absorbed liquids. Remove from heat and let sit covered about 10 minutes. Remove to platter and sprinkle with fresh chopped chives , green onions or parsley. Yield 8 servings. Reheats well.

Joan,Larry and Cosmo the cutie dog
Visit our Culinary And
Baking Adventures
http://www.pipeline.com/~rosskat/



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