Jambalaya ⭐️: Difference between revisions
From McGough's Recipes
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[[File:JambalayaBowl.jpg|480px | [[File:JambalayaBowl.jpg|480px|right]] | ||
{| class="wikitable" | |||
|- | |||
! Prep !! Cook !! Total | |||
|- | |||
| 20 Min || 35 Min Cook & 35 - 45 Min Simmer || 1 Hr 30 Min - 1 Hr 40 Min | |||
|} | |||
=== '''Ingredients ''' === | === '''Ingredients ''' === | ||
*1 Tablespoon Olive or Vegetable Oil | *1 Tablespoon Olive or Vegetable Oil | ||
| Line 9: | Line 15: | ||
*1 Teaspoon Dried Thyme | *1 Teaspoon Dried Thyme | ||
*1 Teaspoon Freshly Ground Black Pepper | *1 Teaspoon Freshly Ground Black Pepper | ||
* | *½ Teaspoon Salt | ||
* | *½ Teaspoon Cayenne Pepper or To Taste (up to 2 teaspoons)<ref>1½ teaspoons cayenne pepper</ref> | ||
*2 Cups Long-grain Rice | *2 Cups Long-grain Rice | ||
*1-2 lbs boneless, skinless chicken breast meat, cut into 1-inch cubes | *1-2 lbs boneless, skinless chicken breast meat, cut into 1-inch cubes | ||
*2 Cups chicken broth<ref>Add bouillon cubes with spices and | *2 Cups chicken broth<ref>Add bouillon cubes with spices and add the water with the tomatoes. substituting for chicken broth</ref> | ||
*1 (28-ounce) can tomatoes, chopped but not drained or crushed or diced tomatoes | *1 (28-ounce) can tomatoes, chopped but not drained or crushed or diced tomatoes<ref>Chopped and crushed tomatoes are perfectly fine. I usually use crushed or diced. Either way do not drain the tomatoes.</ref> | ||
*1-2 lbs peeled and de-veined shrimp | *1-2 lbs peeled and de-veined shrimp | ||
*1-2 lbs smoked sausage, such as kielbasa, cut into | *1-2 lbs smoked sausage, such as kielbasa, cut into ½ inch slices than halved or quartered <ref>Kielbasa has the best flavor</ref> | ||
=== '''Directions''' === | === '''Directions''' === | ||
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#Sauté on medium heat until vegetables are soft. | #Sauté on medium heat until vegetables are soft. | ||
#Stir in bay leaf, oregano, thyme, black pepper, salt and cayenne. | #Stir in bay leaf, oregano, thyme, black pepper, salt and cayenne. | ||
#Add Chicken and cook until almost cooked through. | #Add Chicken and cook until almost cooked through, covered.<ref name="covered">Keep covered as often as possible. The more liquid that is retained the easier it is to get the rice cooked. The juices from cooking the chicken get adsorbed by the rice and give the rice a lot of flavor.</ref> | ||
#Stir in rice to coat | #Stir in rice to coat. | ||
#Add tomatoes and Chicken Broth (or bouillon with water) and bring to boil | #Add tomatoes and Chicken Broth (or bouillon with water) and bring to boil.<ref name="covered"/> | ||
#Add shrimp and sausage, turn heat to simmer and cover. | #Add shrimp and sausage, turn heat to simmer and cover. | ||
#Stir occasionally, continue simmering until most of the liquid is absorbed and rice is al dente-about 20 minutes. | #Stir occasionally, continue simmering until most of the liquid is absorbed and rice is al dente-about 20 to 40 minutes.<ref name="lid">Optional, for best results keep the heat at a low slow simmer and do not open the lid. This can be tricky and simmering too hot can burn the bottom layer of rice but it is possible to do without burning any rice.</ref> | ||
<div class="mw-collapsible mw-collapsed"> | |||
'''Steps For Meal Prep''' | |||
<div class="mw-collapsible-content"> | |||
{| class="wikitable" | |||
|- | |||
! Prep & Cook !! Simmer & Finish !! Total | |||
|- | |||
| 20 Min Prep<br>20 Min Cook || 5 Min Reheat<br>20 - 45 Min Simmer || 40 Min Prep Day<br>25 - 45 Min Finish Day | |||
|} | |||
=== '''Directions''' === | |||
'''Meal Prep Day''' | |||
#Combine oil, garlic, onions and celery in a 4-quart pot. | |||
#Sauté on medium heat until vegetables are soft. | |||
#Stir in bay leaf, oregano, thyme, black pepper, salt and cayenne. | |||
#Add Chicken and cook until almost cooked through, covered.<ref name="covered"/> | |||
#Add tomatoes and Chicken Broth (or bouillon with water) and bring to boil.<ref name="covered"/> | |||
#Cover with plastic wrap and put in fridge | |||
'''Dinner Day''' | |||
#Stir in rice. | |||
#Add shrimp and sausage, turn heat to simmer and cover. | |||
#Stir occasionally, continue simmering until most of the liquid is absorbed and rice is al dente-about 20 to 40 minutes.<ref name="lid"/> | |||
</div> | |||
</div> | |||
=== '''Family Tweaks''' === | === '''Family Tweaks''' === | ||
<references /><br> | <references /><br> | ||
<span class="noprint">[[File:Jambalaya.gif|600px|center]]</span> | |||
<gallery heights="300px" mode="packed"> | |||
<gallery heights=300px mode="packed"> | |||
Jambalaya IMG 9267 step1.jpg | Jambalaya IMG 9267 step1.jpg | ||
Jambalaya IMG 9270 step3.jpg | Jambalaya IMG 9270 step3.jpg | ||
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[[Category:Recipe]][[Category:Family]] | [[Category:Recipe]][[Category:Family]] | ||
__NOTOC__ | __NOTOC__ | ||
[[Category:Made]] | |||
Revision as of 15:43, 8 February 2024
| Prep | Cook | Total |
|---|---|---|
| 20 Min | 35 Min Cook & 35 - 45 Min Simmer | 1 Hr 30 Min - 1 Hr 40 Min |
Ingredients
- 1 Tablespoon Olive or Vegetable Oil
- 2 Cloves Garlic, Minced
- 2 Medium Onions, Coarsely Chopped
- 1 Cup Thinly Sliced Celery
- 1 Bay Leaf
- 1 Teaspoon Oregano
- 1 Teaspoon Dried Thyme
- 1 Teaspoon Freshly Ground Black Pepper
- ½ Teaspoon Salt
- ½ Teaspoon Cayenne Pepper or To Taste (up to 2 teaspoons)[1]
- 2 Cups Long-grain Rice
- 1-2 lbs boneless, skinless chicken breast meat, cut into 1-inch cubes
- 2 Cups chicken broth[2]
- 1 (28-ounce) can tomatoes, chopped but not drained or crushed or diced tomatoes[3]
- 1-2 lbs peeled and de-veined shrimp
- 1-2 lbs smoked sausage, such as kielbasa, cut into ½ inch slices than halved or quartered [4]
Directions
- Combine oil, garlic, onions and celery in a 4-quart pot.
- Sauté on medium heat until vegetables are soft.
- Stir in bay leaf, oregano, thyme, black pepper, salt and cayenne.
- Add Chicken and cook until almost cooked through, covered.[5]
- Stir in rice to coat.
- Add tomatoes and Chicken Broth (or bouillon with water) and bring to boil.[5]
- Add shrimp and sausage, turn heat to simmer and cover.
- Stir occasionally, continue simmering until most of the liquid is absorbed and rice is al dente-about 20 to 40 minutes.[6]
Steps For Meal Prep
| Prep & Cook | Simmer & Finish | Total |
|---|---|---|
| 20 Min Prep 20 Min Cook |
5 Min Reheat 20 - 45 Min Simmer |
40 Min Prep Day 25 - 45 Min Finish Day |
Directions
Meal Prep Day
- Combine oil, garlic, onions and celery in a 4-quart pot.
- Sauté on medium heat until vegetables are soft.
- Stir in bay leaf, oregano, thyme, black pepper, salt and cayenne.
- Add Chicken and cook until almost cooked through, covered.[5]
- Add tomatoes and Chicken Broth (or bouillon with water) and bring to boil.[5]
- Cover with plastic wrap and put in fridge
Dinner Day
- Stir in rice.
- Add shrimp and sausage, turn heat to simmer and cover.
- Stir occasionally, continue simmering until most of the liquid is absorbed and rice is al dente-about 20 to 40 minutes.[6]
Family Tweaks
- ↑ 1½ teaspoons cayenne pepper
- ↑ Add bouillon cubes with spices and add the water with the tomatoes. substituting for chicken broth
- ↑ Chopped and crushed tomatoes are perfectly fine. I usually use crushed or diced. Either way do not drain the tomatoes.
- ↑ Kielbasa has the best flavor
- ↑ 5.0 5.1 5.2 5.3 Keep covered as often as possible. The more liquid that is retained the easier it is to get the rice cooked. The juices from cooking the chicken get adsorbed by the rice and give the rice a lot of flavor.
- ↑ 6.0 6.1 Optional, for best results keep the heat at a low slow simmer and do not open the lid. This can be tricky and simmering too hot can burn the bottom layer of rice but it is possible to do without burning any rice.
