Posted on 06/01/2017 4:15:46 PM PDT by Jamestown1630
Last week I was going through a big sheaf of recipes that I’d clipped or printed-out over the years but never tried. I found an America’s Test Kitchen recipe for Chicken and Shrimp Jambalaya, and decided to try it.
I’d never had Jambalaya, and I suspect that this is a mild, basic version – it turned out very well, though we thought it should have been ‘hotter’. This was probably because our supermarket Andouille was probably not as hot as the more authentic, ‘artisanal’ ones are.
We altered the original recipe slightly, using two peppers, one red and one green; and my husband believes it needs more onion, more garlic, more HEAT. Anyway, here’s the recipe as we altered it and experimented:
Chicken-Shrimp Jambalaya
1 medium onion, finely diced
1 medium rib celery, finely diced
1 medium red bell pepper, diced
1 medium green bell pepper, diced
5 medium cloves garlic, minced
2 tsps. Olive oil
4 bone-in, skin-on chicken thighs
8 ounces of Andouille sausage, cut into ¼ inch pieces
1-1/2 C. white long-grain rice
1 tsp. table salt
½ tsp. minced, fresh thyme (or ¼ tsp. dried)
¼ tsp. Cayenne (more to taste)
1 14-1/2 oz. can diced tomatoes, with ¼ C. juice reserved
1 Cup bottled clam juice
1-1/2 C. chicken broth
2 bay leaves
1 lb. medium to large shrimp, peeled
2 T. minced fresh parsley leaves
Heat oil in large, heavy Dutch oven over medium-high heat; add chicken, skin side down, and cook until golden brown, about 5 minutes. Turn and cook the other side about 3 minutes longer. Transfer to a plate and set aside.
Reduce heat to medium and add Andouille, cooking and stirring frequently until brown (about 3 minutes). Transfer sausage with slotted spoon to a plate lined with paper towel and set aside.
Reduce heat to medium low and add vegetables; cook, stirring occasionally, and scraping bottom with spoon, until veggies have softened (4 minutes).
Add rice, salt, thyme, cayenne and cook, stirring frequently until rice is coated with fat, about 1 minute. Add tomatoes, reserved tomato juice, clam juice, chicken broth, bay leaves, and browned sausage to pot.
Bring to boil, reduce heat to low, cover and simmer for 15 minutes. Stir once, keeping chicken on top, skinned side down. Replace cover and continue cooking at simmer until chicken is no longer pink when cut into with paring knife – about 10 minutes more.
Transfer chicken to a clean plate and set aside. Add shrimp on top of rice and continue to cook until rice is fully tender and shrimp are opaque and cooked through, about 5 minutes more.
While shrimp are cooking, shred chicken. When shrimp are done, remove from heat, remove bay leaves, and stir in the parsley and chicken. Serve immediately.
(If you’d rather, the original recipe suggests using the food processor to process the roughly chopped onion, celery, peppers and garlic until chopped fine fine. We didn't see the sense in doing that, and then having to wash the processor.)
Next, I want to try Shrimp Creole! And if anyone has a favorite recipe, please post.
While browsing for something else, I happened to hit on this recipe for a sweet type of ‘strata’, that looks very good: Overnight Blueberry French Toast:
http://allrecipes.com/recipe/15057/overnight-blueberry-french-toast/”
-JT
Somebody worked very hard on the covfefe tips!!! Funny.
This sounds so insanely, mouthwateringly good.
Anyone who would dare serve covfefe with cheese, is just not fit to be in the kitchen! Numero uno, it’s not kosher!, and 3) it’s going to curdle on you EVERY time! I hate to say it, but some people JUST CAN’T COOK! The post SHOULD be entitled, “10 Ways To Ruin A Perfectly Good Covfefe”. I mean it!
Then to that, add 1/3 cup rice, and boil for 3 hours. Fill a bundt pan with water, and make sure you add the rest of the ingredients all at once. Then add the ice and the anchovies, and enjoy!
This is my easy Jambalaya Recipe. I adapted it groom the recipe on the back of the Uncle Ben’s Rice box.
Jambalaya Recipe
Chicken breast, cooked, skinless, and diced
1 lb. Andouille sausage cut into t ½ -inch pieces
4 stalks Celery, chopped
onion, chopped
2 cloves Garlic, minced
2 Tbsp Chef Paul’s Meat seasoning
2 Tbsp Worcestershire Sauce
2 cups Chicken Broth
1 cup Beef Broth
1 ½ cups Uncle Ben’s Rice, uncooked
Combine rice, sausage, celery, onion, garlic, beef and chicken broth, CP seasoning, and Worcestershire sauce in large skillet or Dutch oven.
Bring to a boil. Reduce heat. Cover and simmer 20 minutes.
Add chicken, cover and simmer until chicken is cooked through and liquid is absorbed, about 10 minutes.
I usually put the chicken in with the rest too. I also usually use leftover chicken from one of the whole chickens from WalMart or bagged seasoned chicken.
This is my easy Jambalaya Recipe. I adapted it from the recipe on the back of the Uncle Ben’s Rice box.
Jambalaya Recipe
Chicken breast, cooked, skinless, and diced
1 lb. Andouille sausage cut into t ½ -inch pieces
4 stalks Celery, chopped
onion, chopped
2 cloves Garlic, minced
2 Tbsp Chef Paul’s Meat seasoning
2 Tbsp Worcestershire Sauce
2 cups Chicken Broth
1 cup Beef Broth
1 ½ cups Uncle Ben’s Rice, uncooked
Combine rice, sausage, celery, onion, garlic, beef and chicken broth, CP seasoning, and Worcestershire sauce in large skillet or Dutch oven.
Bring to a boil. Reduce heat. Cover and simmer 20 minutes.
Add chicken, cover and simmer until chicken is cooked through and liquid is absorbed, about 10 minutes.
I usually put the chicken in with the rest too. I also usually use leftover chicken from one of the whole chickens from WalMart or bagged seasoned chicken.
That’s clever ;-)
TROPICAL STRAWBERRY SPRING ROLLS / Vanilla Lime Honey Dipping Sauce
ING Double wrapped 6 spring rolls uses rice papers, berries, kiwi, 6-8 mango matchsticks, 2-3 chp mint leaves.
PREP WRAPPERS 12 rice papers dipped singly in warm water less than 5 sec, then p/towel dry. Can add second paper or fill singly.
ASSEMBLY center mango matchsticks on bottom, then add 1 1/2 c chp strawberries, 3 chp kiwi, chp mint leaves. Fold up bottom; tuck under fruit. Fold in sides (burrito-like), then roll to end (damp wrap seals itself).
SERVE whole or angle-cut halves; dipping sauce on side.
SAUCE 1/3 c honey, 1/4 tea vanilla, 1/2 vanilla bean seeds, zested lime.
It does! I have my French bread cubed, dried and waiting for the opportunity to make it soon.
This sounds more similar to mine. I use white wine and no sugar.
Hunter Style Chicken Cacciatore
Ingredients
2 teaspoons olive oil
6 cloves garlic, sliced
2 (28 ounce) cans whole peeled plum tomatoes with juice
1 (6 ounce) can tomato paste
3/4 cup red wine
1 tablespoon white sugar
1 tablespoon dried oregano
1 tablespoon dried basil
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons olive oil, divided
1 carrot, chopped
1 stalk celery, chopped
2 green bell peppers, cut into chunks
2 onions, cut into chunks
1 pound fresh mushrooms, sliced
2 eggs
2 cups all-purpose flour
1/4 cup olive oil
5 pounds skinless, boneless chicken pieces
1 1/2 pounds dry linguine pasta
1/2 cup chopped fresh parsley
1 tablespoon freshly shredded Parmesan cheese, or to taste
Directions
1 Heat 2 teaspoons of olive oil in a large pot over low heat, and cook and stir the garlic until tender but not browned, about 3 minutes. Pour in the tomatoes with their juice, and mash with a potato masher to leave the tomatoes in chunks. Stir in tomato paste, red wine, sugar, oregano, basil, salt, and black pepper, and mix until the tomato paste is smoothly combined into the sauce. Bring to a simmer, and cook, stirring often, while you prepare the vegetables.
2 Heat 1 tablespoon of olive oil in a skillet over medium heat, and cook and stir the carrot and celery until tender, 5 to 8 minutes. Stir into the sauce. In the same skillet, cook and stir the green peppers and onions until the onions are translucent, 5 to 8 more minutes; mix them to the sauce. Heat 1 more tablespoon of olive oil in the skillet, and cook and stir the mushrooms until they give up their liquid, about 10 minutes; stir the mushrooms into the sauce. Allow sauce to simmer while you cook the chicken.
3 Beat the eggs in a bowl. Place the flour in a separate shallow bowl. Heat 1/4 cup of olive oil in a large skillet over medium heat. Dip chicken pieces in egg, then dredge in flour. Tap off any excess flour, and brown the chicken pieces in the hot oil until browned on both sides, about 15 minutes. Set the chicken pieces aside.
4 Preheat oven to 325 degrees F (165 degrees C).
5 Spoon about 1 cup of the tomato sauce into the bottom of a large Dutch oven. Place the chicken pieces into the Dutch oven, and pour remaining sauce and vegetables over the chicken; cover.
6 Bake in the preheated oven until the chicken is tender and no longer pink inside, about 1 hour. If sauce begins to boil harder than a simmer, reduce oven heat to 300 degrees F (150 degrees C).
7 About 15 minutes before serving time, bring a large pot of lightly salted water to a boil. Stir in the linguine pasta, bring back to a boil, and cook, stirring often, until the linguine is tender but still slightly firm, 10 to 12 minutes. Drain the pasta well.
8 Turn the linguine out onto a large platter, and top with the chicken and sauce. Sprinkle with parsley and Parmesan cheese to serve.
http://allrecipes.com/recipe/219757/hunter-style-chicken-cacciatore/
Anyone who would dare serve covfefe with cheese, is just not fit to be in the kitchen!
__________________________________________
Agree, but not as ridiculous as anyone who would serve chocolate cream pie with two scoops of ice cream atop.
Political ‘journalists’ do not make responsible food reporters. Next they will be claiming Global Warming begin in the kitchen at the hands of semi-adequate chefs. :-)
LOL
When I visit my mom this summer I plan to make this. She is 81 & I always cook & fill her freezer w/ meals she can just heat up. I am thinking this would make a great side w/ maybe some sauteed chicken. Thanks!
I missed when you all were talking about salads. I discovered years ago that when I left tuna or egg salad in the fridge for a day or two the onions would turn flabby & their flavor would overwhelm the whole thing. Someone suggested using dried onions instead & they are better! This from an onion nut who uses double the amount whenever of fresh onions when I cook. The egg/tuna salads don’t get weepy & you don’t have that flabby onion thing going on.
When I was in 4th grade I would sometimes fake being sick so that I could go home. Both of my parents worked, so when I got home I would fry up a pan of onions& Canadian bacon. Then I would feast & read in peace.
Memories......
JOHN BESH'S CHOPPED SALAD
DRESSING Whisk 2 tb Champagne vinegar, 1/3 cup evo, s/p.
ASSEMBLY Mix 2 tbl dressing w/ 1/2 lb prepared beet salad or chp cooked beets. Add to rest of dressing 18 baby carrots, halved lengthwise, 1/2 lb blanched fingerling slices 1/2 inch thick, 1/2 pound chp marinated artichoke hearts, pound fennel bulb, thinly sliced on mandoline, 4 radishes, thinly sliced, 1/2 thin-sliced cuke quarters, 3 oz pea shoots, 2 tb chp dill, S/p; toss to coat. Plate.
SERVE scattered dressed beets on top.
You might want to try a little granulated garlic on the potatoes, in addition; that would ‘stick’. (I use granulated garlic instead of the powdered stuff - it tends to give a flavor more like fresh garlic.)
LOL! I think you won this thread :-)
Thanks!
does anybody save their shrimp tails and casings to make a shrimp broth?....
I will try that next time. I know what you mean. This was chopped up fresh garlic but I used dried rosemary.
I have been making this torte every year for Christmas brunch for many years. It always gets raves. I make mine in a spring form pan. Some of the recipe reviewers have made this ahead and frozen. I haven’t tried this, but I do make ahead and refrigerate it overnight.
http://allrecipes.com/recipe/24139/brunch-omelet-torte/
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