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Deep south jambalaya recipe

Deep south jambalaya recipe

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  • Recipes
  • Ingredients
  • Seafood
  • Fish
  • White fish
  • Monkfish

The spicy tomato flavour and aroma of this easy-going rice dish make it really appealing. Tender monkfish, juicy prawns and plenty of vegetables all combine to make a well-balanced, complete meal.

9 people made this

IngredientsServes: 4

  • 3 tbsp olive oil
  • 1 large Spanish onion, finely chopped
  • 2 garlic cloves, finely chopped
  • ½ head of celery, finely diced and leaves reserved for garnish
  • 1 red pepper, deseeded and chopped
  • ½ tsp chilli powder, or to taste
  • 1 tsp ground cumin
  • 225g long-grain rice
  • 2 x 400g cans chopped tomatoes
  • 1 tbsp chopped fresh thyme or 1 tsp dried
  • 300g skinned monkfish fillet, cut into 4 pieces
  • 8 peeled, raw tiger prawns, about 75g in total
  • 2 tbsp chopped fresh parsley
  • TO SERVE 1 lemon, cut lengthways into 4 wedges

MethodPrep:30min ›Cook:40min ›Ready in:1hr10min

  1. Put the oil in a large, deep frying pan and heat gently. Add the onion, garlic, celery, red pepper, chilli and cumin. Cook, stirring often, for 10–12 minutes until softened. Add the rice and cook, stirring, for 2 minutes.
  2. Drain the tomatoes in a sieve over a measuring jug or bowl. Reserve the juice, then add the tomatoes to the rice. Sprinkle over the thyme, stir well and reduce the heat a little.
  3. Make up the tomato juice to 1 litre with boiling water, pour into the pan and stir well. Bring to the boil, then reduce the heat, cover the pan with the lid slightly ajar, and simmer gently for 10 minutes.
  4. Season the rice to taste, then place the pieces of monkfish on top. Continue cooking, partly covered as before, for 5 minutes. Stir the rice carefully and turn the monkfish over, then add the prawns. Partly cover the pan again and cook for a further 5 minutes or until the prawns have turned pink, the monkfish pieces are cooked, and the rice is tender. The dish should be moist, not dry.
  5. Remove from the heat, cover tightly and leave for 5 minutes. Scatter the celery leaves and parsley over the top and serve with lemon wedges to squeeze over.

Cook's tip

If you can't find raw tiger prawns, you can use cooked peeled prawns. Add them at the very end of cooking just to warm through, before you leave the dish to stand before serving.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

One of my better dishes - have to ease up on the peppers, but once right the flavours brilliantly complement the fish. Replacing one of the fish types with Chicken works aswell.-16 Jan 2012

Chicken and Sausage Jambalaya Recipe

Jambalaya is a hallmark of the Creole cuisine. It is a versatile dish that combines cooked rice with a variety of ingredients that can include tomatoes, onion, green peppers and almost any kind of meat, poultry or shellfish. The dish varies widely from cook to cook. Some think the name derives from the French word jambon, meaning ham, the main ingredient in many of the first jambalayas. Rice is a staple in many Creole dishes. We have developed this recipe as a weeknight meal, so that you can enjoy this comforting, Creole specialty even if you have a hectic schedule all the more reason to sit down to a satisfying meal. This recipe calls for budget-friendly chicken thighs as well as smoked sausage, two ingredients necessary to impart deep flavor to the dish. Toast the rice for just a few short minutes along with the sautéed onions, peppers, and seasonings, and then add the chicken broth, tomatoes, browned chicken and sausage. Let it simmer for about 20 minutes. Add a loaf of warm crusty bread, and in under an hour you can serve your family a traditional and delicious Creole dinner.

Food Articles

Butter. Boom. Now you understand a little something about the Deep South. Deep-fried butter. Bo- um no. That is just a little too far.

The point is, when a chef from the deep south decides to cook, she means it. There’s no dilly-dallying with fat and sugar reduction and certainly no one is going to start reducing the salt and flavor. Cuisine from the Deep South reflects that time when food was about family, comfort and slow-cooked loving.

Before delving into the delights of cuisine from the deep south let’s break down what exactly the Deep South is. The Deep South refers to the south and eastern portion of the United States. Although there is some debate about which states actually compose the actual Deep South, the area definitely encompasses Louisiana, Georgia, Alabama and Louisiana.

Deep South cuisine is heavily influenced by cuisines from around the world including a heavy dose of Acadian which itself is a mix of French, Native American, African., etc.. In addition to influences from around the world is the influence of what exactly is available locally.

Foodstuffs like corn and squash play heavily in meals as they are available in abundance locally.

Chicken Fried Steak

This particular concoction represents a whole lot of Deep South decadence. So you feel like eating chicken and you feel like eating steak, so what do you do? If you’re in the south you do up your steak like you do up your chicken to get the best of both worlds. That means you breed your steak and then deep-fry it as you would chicken Typically the cuts used for chicken fried steak are round or chuck steak. The steak is served with a creamy gravy on top.

This flavorful stew has characteristics of similar dishes coming from Spain as well as France. Jambalaya is a delicious combination of meat, rice, stock and seafood. The Creole version of the dish includes tomatoes while the Cajun version doesn’t. The combination of ingredients in a jambalaya can differ from cook to cook which makes it one great way to utilize all sorts of ingredients you have in your refrigerator. Jambalaya is viewed as a hearty dish to enjoy in large gatherings. Its delicious flavors are a result of a slow cooking process and a little Southern cooking finesse.

Collard Greens

This super green dish is quite popular thanks to it being locally grown and fairly easy to cook (you can make it hard if you want to). Collard greens are often combined with other greens like turnip greens or spinach as well as some sort of animal protein like ham. They are cooked up stovetop and served often with other delicious dishes like the aforementioned chicken fried steak. By the way, collard greens are a great source of Vitamin K and C aas well as a good source of fiber so that’ll help you balance that chicken steak out.

This delicious speciality is about as Southern as you can get. Okra is not native to the US. The vegetable was likely brought to the United states some time in the 19th century. The veggie grows amply in Asia and in the Middle East and also made its way to Africa several hundred years ago. The popularity of okra today is linked to the south’s strong African roots. One of the most popular ways to eat this viscose veggie is by rolling is by dipping it in batter and frying it up – almost like an okra fry. In fact deep-fried okra can be found at many restaurants in the South. Another popular way to eat the dish is in the French-African dish gumbo which is a stew that often features okra.

Chicken and Dumplings

A mainstay on Southern menus, both at home and when dining out, chicken and dumplings is a simple but hearty dish.

Chicken is boiled in spiced water, once cooked the chicken is removed and and strips of dough made from flour, shortening and water (or milk)are dropped into the same water. These two hearty items are plated together for the chicken and dumplings traditional dish.

It is believed the dish has French roots. Today the chicken is often boiled with onions and celery while traditional versions would’ve had no veggies at all.

Fried Green Tomatoes

These guys are exactly what they sound like, fried green tomatoes are unripe tomatoes coated and fried. The Southern Fried Green Tomato is often coated in cornmeal although flour will do when necessary. Thanks to this particular dish, lovely tomatoes that didn’t get a chance to ripen due to chilly weather have been given a home on dining plates. However, due to the popularity of this dish, the green tomatoes that are served up today are often purposefully picked ahead of schedule. A green tomato is sturdier than its red counterpart which means it is far easier to coat and fry. Plus the tartness of a green tomato goes particularly well with a crunchy, fried exterior (some would say).

If you don’t a slice of delicious cornbread accompanying your southern-style meal, you’re being cheated. Cornbread is as southern a staple as you can get. Cornbread, as the name suggests, is bread made from cornmeal. Corn is plentifully grown in the region with Native Americans incorporating corn meal into their cuisines prior to European settlers arriving. It is believe it was the local Native American tribes that first introduced cornmeal to the settlers. The settlers then used the cornmeal in dishes that would have traditionally used flour – and there we have the beginnings of cornbread. Cornbread can be made in a variety of ways including the traditional baking method as well as steaming or the particularly popular skillet version.

Southern Food clearly sautees to its own tune. The flavors found in Southern dishes don’t shy away from bold nor do dishes shy away from fat and creaminess. If you’re looking with food with comfort that you can serve family style than southern cooking is where it’s at. The simplicity of cooking methods as well as simplicity in techniques by no means equals simplicity in flavor. You’ll have to go South to find out – and if you can get a seat at a Mama’s table – you’ll be hooked.

How To Make Jambalaya:

Heads up! I’ve edited this method a bit since I first posted this recipe back in 2014. The ingredients are all the same — I just changed the order of things slightly.

Next, let’s talk about how to make jambalaya. Simply…

  1. Sauté the chicken and sausage. Sauté until the chicken is cooked through and the sausage is lightly browned. Then transfer to a clean plate and set aside.
  2. Sauté the veggies. Sauté the onion, bell pepper, celery, jalapeño and garlic until soft.
  3. Add rice, liquids and seasonings. Add in the uncooked rice, chicken stock, crushed tomatoes, Cajun/Creole seasoning, thyme, cayenne and bay leaf. Give everything a good stir.
  4. Cover and cook. Then cook for 25-30 minutes, being sure to stir the mixture every 5 minutes or so (to prevent burning) until the rice is nearly tender.
  5. Add the okra and shrimp. And cook for a final 5 minutes or so, until the shrimp is pink and opaque. Add the chicken and sausage back in.
  6. Taste and season. Season the jambalaya with salt and pepper (and extra Cajun/Creole seasoning, if needed) to taste.
  7. Serve warm. Garnished with your desired toppings!

It’s not a surprise that gumbo and jambalaya can be mistaken for each other. However, they contrast in a handful of ways. Gumbo is a thickened stew that uses thickening agents like roux, flour cooked in fat, and file, which also gives flavor to the dish. Gumbo is served over rice while Jambalaya is a one-pot dish where the rice is cooked together with the ingredients. If you’re curious to try a gumbo recipe, you can refer to our Chicken and Seafood Gumbo recipe and give it a go.

A true Popeye’s Copycat, it’s the same rich and hearty flavors of a jambalaya. Throwing in shrimps or bell pepper would add a Southern touch. It’s a great recipe to prepare for Mardi Gras or something to impress your family.

Classic Cajun Jambalaya

Right now there’s a couple of things I know for sure. Christmas is over and I’m more than ready to take a break from sweets and eat some real food, and I’m ready for some rib sticking hot comfort food to warm me up from this terribly cold weather we’re having here in Kentucky. After discussing my desire and need for some hot comfort food with my husband, Don, he came up with the perfect solution. Jambalaya! I’m usually the cook in our kitchen unless it’s Jambalaya, and Don tells me to leave this one to him.

Have you ever had the pleasure of eating Jambalaya? In case you haven’t, you might be interested in knowing there are two types of Jambalaya… Creole and Cajun. Both are equally delicious but some people prefer one over the other, due to their culture or taste preference. No one really knows the exact origin of Jambalaya. It is believed by some that Creole Jambalaya is the result of a few ethnic groups, French, African and Caribbean, coming together many centuries ago in New Orleans. It’s believed that Cajun Jambalaya has French and Spanish origins by way of Southwest Louisiana. You might wonder what the difference is between the two.

Creole – Creole Jambalaya uses more tomatoes and less spices. The vegetables and meat get cooked together, followed by the addition of tomatoes, broth and rice. Once the ingredients have finished cooking, the rice has a reddish hue from the tomatoes. This version is also known as “red”Jambalaya and is more predominant in New Orleans, although both varieties are popular there today.

Cajun –The Cajun version uses more spices and no tomatoes. The spice coated meat gets cooked first, allowing it to brown, followed by the addition of vegetables and lastly the addition of rice and broth. The browned meat adds a brownish hue to the broth and rice and this version is also known as “brown” Jambalaya. This version has more of a smokey flavor. Cajun Jambalaya is well-known in the Southwest section of Louisiana…a section of Louisiana that is populated predominately by Cajun people.

Although I’m sure I’d be totally content with either type of Jambalaya, Don prefers to fix Cajun. That suits me just fine. I don’t have to cook, and I get to enjoy some hot comfort food while snuggled up on the couch looking out the window at the cold and the snow. No complaints here!

Gautreau cooks his rice in water, but the chicken or pork stock used in every other recipe is a more flavourful choice, augmented by the juices from the slow-simmered chicken pieces. Tomatoes, obviously, bring their own liquid, and Cook’s Illustrated also pops in some clam juice on the basis that it “brings out the sweetness of the shrimp”, but testers aren’t convinced, claiming it makes their jambalaya taste a bit “fake … like a stock cube”. In any case, clam juice is ridiculously hard to find here – I end up having to decant the liquid from a jar of clams – so if you do yearn for a more savoury flavour, a shake of fish sauce or a tiny amount of anchovy paste will have a similar effect.

A cajun jambalaya, I’m reliably informed, should be somewhat dry, even slightly browned on the bottom, which rules out the soupier, wetter texture of those creole versions using tomatoes (Oliver advises cooks to aim for a “porridgey” consistency).

The fluffiest, plumpest rice comes from Gautreau, who parboils the rice before steaming it in a tightly sealed pan, and then letting it sit for 10 minutes before serving, a method I’m inclined to copy wholesale. Be careful not to stir the rice too frequently during cooking, or it will begin to break down into mush: as the Gumbo Pages website has it, “turn rather than stir after the rice has been added” and “only two or three times” at most.


Cook sausage in hot oil in a Dutch oven over medium-high heat, stirring constantly, 5 minutes or until browned. Remove sausage with a slotted spoon.

Add diced onion and next 7 ingredients to hot drippings sauté 5 minutes or until vegetables are tender. Stir in tomatoes, next 3 ingredients, and sausage. Bring to a boil over high heat. Cover, reduce heat to medium, and simmer, stirring occasionally, 20 minutes or until rice is tender.

Stir in shrimp cover and cook 5 minutes or just until shrimp turn pink. Stir in parsley. Serve immediately.

To Freeze: Prepare recipe as directed. Line bottom and sides of a 13- x 9-inch baking dish with heavy-duty aluminum foil, allowing 2 to 3 inches to extend over sides fill with jambalaya. Cover and freeze. To serve, remove foil, return casserole to original baking dish cover and thaw in refrigerator 24 hours. Let stand at room temperature 30 minutes. Bake at 350° until thoroughly heated.

Creole Vs. Cajun Jambalaya

Cajun jambalaya is referred to as a brown jambalaya because of its origin in the bayous of Lousiana. The ingredients include smoked andouille sausage that’s browned until the fat is rendered in a pot. It’s then cooked with onion, celery, and green bell pepper in stock with traditional seasoning and rice.

In Creole cuisine cooking, the introduction of tomatoes and shrimp has influences from Spanish, French, Africans locals. Today, Creole jambalaya is more popular than Cajun Jambalaya. You’ll find local restaurants serve “red” Creole Jambalaya with tomatoes more often than Cajun Jambalaya in New Orleans. Most of the locals I know prefer to make jambalaya with the addition of tomatoes. For a Cajun recipe that is not heavy on tomato, try this authentic Dirty Rice Recipe.

Recipe: Jambalaya Yummy

Jambalaya – The BEST Jambalaya Recipe — made with shrimp, chicken and Andouille sausage, veggies, rice and the most delicious zesty Cajun seasoning. Jambalaya is one of Creole cuisine's greatest creations. It's spicy, hearty, and incredibly flavorful. From the dairy aisle to the bakery, produce section to the butchery and canned goods aisle, familiarize yourself with all areas of the grocery store.

Thanks to our Cidizens on Patreon who made this video. This is an excellent Jambalaya recipe. I followed it to a tee, except a I added more spice than I should have. Perfect Jambalaya formula and process is really a culmination of the small recommendations I`ve discovered in the last 5 years. Jambalaya happens to be a week-end preparing project, which will be to say you may need a handful of hours to perform it, but after you have got the technique down you can cook several order at any given time for household picnics or perhaps to own cool locations to eat from the ice box on a whim.

In this tutorial, We are likely to educate you on steps to make Jambalaya for Mom with simple ingredients, just like Chinese restaurants. My Jambalaya recipe is the best on the planet!

I may also coach you on how to utilize up leftover steamed rice and ensure it is into an appetizing, cheap, and flavorful meal for your family!

I attempted using somewhat less water than normal, that has been recommended elsewhere. It helped a little often, but other occasions, I had to incorporate more and more water as the quinoa was cooking. Then, the dry quinoa absorbed way an excessive amount of the dressing I included later.

Can I make Jambalaya?

Whether you reside on your own or are an active parent, finding the time and power to organize home-cooked dinners can look such as a challenging task. At the conclusion of a frantic time, eating dinner out or buying in may feel just like the fastest, easiest option. But ease and processed food can take a substantial toll on your mood and health.

Restaurants usually offer more food than you should eat. Several eateries offer parts which can be 2-3 occasions bigger compared to the recommended dietary guidelines. That encourages you to eat significantly more than you would at home, adversely affecting your waistline, blood pressure, and risk of diabetes.

When you prepare your own meals, you’ve more get a grip on over the ingredients. By cooking yourself, you can ensure that you and your household consume new, nutritious meals. It will help you to appear and sense healthiest, increase your energy, secure your weight and temper, and enhance your sleep and resilience to stress.

You can make Jambalaya using 22 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Jambalaya:

  1. Prepare 2 of Bay leaves.
  2. It’s 1 1/2 tsp of salt.
  3. You need 1 1/2 tsp of cayenne.
  4. Prepare 1 1/2 tsp of crushed oregano.
  5. Prepare 1 1/4 tsp of white pepper.
  6. It’s 1 tsp of black pepper.
  7. It’s 1 tsp of thyme.
  8. It’s 3 cloves of garlic, minced.
  9. It’s 3 Tbsp of fat or oil.
  10. It’s 3 oz of ham, chopped.
  11. Prepare 2 of andouille sausages, cubed.
  12. You need 2 of onions, diced.
  13. It’s 4 stalks of celery, diced.
  14. It’s 1 of green bell pepper, diced.
  15. Prepare 1 of chicken boob, diced.
  16. You need 4 of tomatoes, diced.
  17. Prepare 2 cups of seafood stock.
  18. You need 2/3 cup of tomato sauce.
  19. It’s 2 cups of converted rice (like uncle bens).
  20. Prepare 1/2 lb of raw shrimp, peeled and cut into bite sized pieces.
  21. It’s 10 oz of oysters in their liquor, roughly chopped.
  22. You need 3 of green onions, sliced.

I like spicy foods, but I am a bit nervous to serve it tomorrow to my guests. Cajun Jambalaya "brown jambalaya"- unlike Creole Jambalaya, this version does not The easiest way to remember the difference between Jambalaya and Gumbo is that Jambalaya is, at its core, a. This Slow Cooker Jambalaya is a great way to make this New Orleans favorite with less effort! It's loaded with shrimp, chicken, sausage, and Creole seasonings.

Jambalaya step by step:

  1. Prepare all ingredients before hand. This dish comes together in parts, and having everything mise en place helps. Plus you can sit back and drink some wine while it cooks. Add the spices and garlic together. Add the ham and sausage together. Add onion, celery, and bell peppers together. Add the shrimp and oysters together..
  2. Heat the oven to 350F.
  3. Melt the fat over high heat in a 6qt dutch oven. I like to use duck fat or bacon grease. But if you want to use oil you can..
  4. Add the ham and sausage and sauté until beginning to brown

Build deep flavors in this Jambalaya by sautéing the aromatic trinity of onion, celery, and pepper in the andouille drippings with herbs, garlic, and. Jambalaya is a popular rice, meat, and vegetable dish enjoyed in the Southeast United States, especially Louisiana. Jambalaya has been a favorite dish for generations because it is inexpensive. Jambalaya is such a culinary staple and storied dish in New Orleans the word is used to describe so much more than food. "What a crazy jambalaya of music at this festival." The dish has represented. A Cajun jambalaya recipe from Hank Shaw.

It’s cheaper to eat fast food than Jambalaya

Initially glance, it could seem that ingesting at a junk food restaurant is less expensive than creating a home-cooked meal. But that is rarely the case. A study from the School of Washington College of Community Wellness revealed that folks who prepare in the home generally have healthier over all food diets without larger food expenses. Yet another examine found that regular home chefs used about $60 per month less on food than people who ate out more often.

I do not know how to cook Jambalaya

  • If you’re intimidated by the outlook of organizing a home-cooked food, it’s important to consider that preparing is not an exact science.
  • It’s usually completely OK to miss an element or exchange a very important factor for another Jambalaya.
  • Search on the web or obtain a simple cook book for quick menu ideas.
  • Much like any such thing, the more you prepare, the higher you’ll become. Even if you are an entire beginner in the kitchen, you
    ‘ll soon master some fast, balanced meals.

What recipes must I personally use for Jambalaya?

Neutral oils like canola, plant and peanut fat have higher smoke items, creating them well suited for burning chicken. Learn more about selecting the best gas for frying.

What should and must not be performed when cooking Jambalaya

  • Make certain every thing is icy in a sealable container or bag.
  • Meat in particular must be correctly wrapped.
  • Toast bread straight from freezer, anti-waste strategy urges.
  • Be aware that such a thing that has a top water content, like lettuce, won’t be the exact same following being icy and then defrosted.
  • Attempt to freeze every thing when at their freshest. Defrost beef completely before cooking, but other things such as bread for toasting can be grilled right from the freezer.
  • Never refreeze raw meat that has been frozen and then thawed – you can, nevertheless, freeze grilled beef that was freezing when raw.
  • Ensure the freezer isn’t packed therefore complete that air can not circulate.

Methods for starting out!

Start with fresh, balanced ingredients. Cooking sugary sweets such as for instance brownies, cakes, and cookies won’t support your wellbeing or your waistline. Similarly, introducing an excessive amount of sugar or salt can transform a healthy home-cooked food in to an bad one. To make sure your diet are great for you as well as being tasty, start with healthy components and quality with herbs rather than sugar or salt.

Stock up on staples. Ingredients such as grain, pasta, essential olive oil, herbs, flour, and inventory cubes are basics you’ll probably use regularly. Keeping cans of tuna, beans, tomatoes and bags of icy veggies on hand may be beneficial in rustling up fast dinners when you’re forced for time.

Give yourself some leeway. It’s fine to burn off the rice or over-cook the veggies. After a few attempts it will get simpler, faster, and tastier!

Watch the video: John Besh: New Orleans Best Jambalaya. National Geographic (November 2022).