Seafood Jambalaya

Serves 8

Ingredients:

• 2 tbsp. butter
• 1 lb. Andouille sausage, cut into 1/4 inch slices
• 1 large onion, cut into large dice
• 1 large bell pepper, any colour, cut into large dice
• 3 ribs of celery, cut into large dice
• 1 small head of garlic, peeled & minced
• 1/2 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp dried basil
• 2 tsp paprika
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 2 large tomatoes, cored, peeled, seeded & chopped
• 1 pound medium shrimp, peeled
• 1/2 lb. Fish fillet (diced trout, carp, & bass work well)
• 2 bay leaves
• 3 cups long grained rice
• 6 cups water
• 1 pint-shucked oysters, with their liquor
• 2 bunches green onions, thinly sliced
• Hot sauce to taste

Directions:

1. Combine the butter and sausage in a heavy pot over med-high heat, and sauté for about 6 minutes, stirring occasionally.
2. Add the bell pepper, onion, celery, garlic and seasonings. Sauté still over high heat for about 8 minutes, or until the vegetables have browned and caramelized.
3. Add the tomatoes, shrimp, fish and bay leaves, stir.
4. Add the rice, stir gently and add the water.
5. Continue to stir while bringing to a boil, then reduce the heat, cover and simmer for about 15 minutes or until the rice has absorbed most of the liquid.
6. Turn off the heat, then fold in the oysters, cover and let sit for about 8 minutes, during which time the jambalaya will continue cooking the residual heat.
7. To serve, transfer to a serving bowl and mix in the green onions. Season with hot sauce.

Written by tubaism on May 24th, 2006 with no comments.
Read more articles on Main Dish and Cajun and Seafood.

Jambalaya

2 Tablespoons vegetable oil
1 pound kielbasa, sliced
2 large onions, chopped
1 medium green pepper, chopped
1 cup chopped celery
2 cloves garlic, minced
3 cups chicken broth
1 can (19 ounces) diced tomatoes
1/2 pound cooked ham, cubed
1 bay leaf
1/2 teaspoon pepper sauce (or to taste)
1/2 teaspoon dried thyme
1/8 teaspoon ground allspice
1 1/2 cups uncooked rice

Heat oil in a large saucepan. Add kielbasa, onions, green pepper, celery and garlic; cook 8 to 10 minutes, or until vegetables are tender. Add chicken broth, tomatoes, ham, bay leaf, pepper sauce, thyme and allspice; simmer uncovered for 15 minutes. Add rice. Cover; simmer 15 minutes. If necessary, add more broth or water and simmer until rice is tender. Remove bay leaf. Serve with additional pepper sauce, if desired.

Technorati Tags: Cooking, Recipes, Cajun, One-Pot Recipes

Written by tubaism on January 27th, 2006 with no comments.
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Chicken and Sausage Gumbo

You will need:
A large pot (about an 8-12 qt)
Fill your pot about 1/2 full with water
Start boiling your water

Ingredients:
* 1 whole chicken cut up or about 4-5 leg quarters (Season with Cajun seasoning)
* 1 lb sausage sliced
* 1-2 onions chopped
* 1 whole bell pepper chopped
* 1-2 tblsp chopped garlic
* you can add parsley too if you like it, but we usually don’t add it

Okay now the water should be boiling. Here is where you add the roux, I would say about two cups, or if you are using the roux in a jar, I usually add more than half of the jar, but really this is a personal choice, once you have made it you will get the idea of how much more/less you should add next time. So you add your roux, let that boil on medium heat for about an hour. Don’t boil on high or it will foam and boil over and it makes a HUGE mess (I know) Add your onions, bell pepper and garlic, let that cook about 8-10 minutes. Add your chicken and sausage, let cook about 45 minutes to an hour. Season to taste. If you think that it is too thick add a little water. Gumbo is not thick like a stew and not as thin as soup, but somewhere in between. Skim off excess fat that rises to top. Serve over rice. [TheRedKitchen]

Technorati Tags: Recipes, Cooking, Cajun, Gumbo, One+Pot+Meals

Written by tubaism on January 20th, 2006 with no comments.
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Cajun chili

* 1 lb lean ground beef
* 1 large can of diced tomatoes (I like the kind with herbs), undrained
* 1 large can of red kidney beans, drained
* 1 green bell pepper diced
* Garlic, onion powder, basil to taste
* Cajun spice to taste
* Flour (optional)

In large skillet, brown beef well. Add garlic, onion powder, and basil. Once cooked through, drain fat. Pour in tomatoes with their juices and stir. Add kidney beans and green pepper. Toss in some Cajun spice. I don’t really measure it, but I use a few spoonfuls. It adds a nice zing without being crazily hot. If you can’t find Cajun spice in your local store, you can just use chili powder, but then you’re basically making regular chili. Stir well and heat through about ten minutes. At this point I personally like to throw in some plain flour because I like my chili to be thick and chunky instead of soupy, but it’s up to you and your preferences. Simmer on low until it thickens to your tastes and serve.

This chili is delicious but it always tastes even better the next day. Makes about 6 servings

Prep: 5 minutes
Cook: 30 minutes

Technorati Tags: Recipes, Cooking, Chili, Tex-Mex, Cajun, Beef, Main Dish

Written by tubaism on January 18th, 2006 with no comments.
Read more articles on Beef and Main Dish and Cajun and Tex-Mex.