More Cajun DX

2 pounds shrimp
2 tablespoons margarine
1/2 cup chopped onions
2 tablespoons green pepper
1 can tomatoes, drained and reserve liquid
1 cup rice Ñ uncooked
2 tablespoons parsley
1 tablespoon celery
1 teaspoon salt
1/2 teaspoon red pepper
1 tablespoon Worcestershire sauce.

Melt margarine in 3 quart saucepan over medium heat. Add onion, green pepper, celery
and parsley. Saute until soft, chop tomatoes. Stir in and cook 2 minutes. Stir in rice to
blend. Add shrimp and remaining ingredients. Measure tomato liquid, add hot water to to-
tal 1 1/2 cups. Pour liquid over all, bring to a boil. Do not stir. Cover and cook over heat 45 minutes.

RICE POT JAMBALAYA
 
 

1 10 1/2 oz. beef broth
1 1/2 cups rice
1 teaspoon red pepper
1 4 oz. can mushroom stems and pieces
2 cups chopped onions
1 tablespoon salt (to taste)
1 pound smoke sausage
(Tasso, shrimp, crawfish or any cooked meat can be used in place or in combination with sausage)

Wash rice and drain. Drain mushrooms. Place rice, beef broth and mushrooms in rice cooker. Then onions, seasonings and meat. Turn rice cooker on. When finished, stir. Let steep 10 minutes. Serve hot.
 

CHICKEN JAMBALAYA
 

9 chicken thighs
3 medium onions
4 ribs of celery
5 cloves
2 bell peppers
1 large can tomatoes
1 small can tomato paste
1 lb. smoked sausage
Cayenne pepper
Chili powder
Parsley flakes
Worcestershire sauce
Hot sauce
Salt and pepper
1 cup rice (raw)
3 bay leaves

Boil chicken and sausage until tender, and save liquid. Saute chopped onions, celery, pepper, garlic in light olive oil. Add cut up chicken and sausage, tomatoes and tomato paste. Add seasoning to taste. Cook for 30-45 minutes on low heat. Add 2-2 1/2 cups of reserved liquids and rice. Cook covered until rice is tender. Serves about 8.

SAUSAGE & SHRIMP JAMBALAYA
 

1 cup long grain rice
2 large onions
3 stalks celery
1 large bell pepper
1 can sliced mushrooms
1 can beef broth
1 can tomato sauce
1 can Rotel tomatoes (optional)
1 stick of butter or margarine
Seasonings to taste
1/2 pound of smoked sausage
1 pound of shrimp (deveined)

Chop onions, celery and bell peppers. Place in rice cooker. Add rice, mushrooms, broth, tomato sauce and seasonings. Add sausage and shrimp. Slice one block of butter or margarine on top of ingredients and cover. Press cook button on rice cooker and allow to cook until timer rings. Serve with green salad and fresh bread. Serves 4.

JAMBALAYA
 

1 large onion, chopped
1/2 medium bell pepper, chopped
1 stick margarine
2 cups rice (measured with measuring cup for rice cooker)
1 can Rotel tomatoes
1 can beef consomme
1 (4 oz.) can mushrooms
1 lb. shrimp, peeled and deveined
1 lb. crabmeat

Saute onion and bell pepper in margarine until onion begins to get clear. Add this to remaining ingredients and mix well in a rice cooker. Cook as directed for rice cooker until rice is done.
 

E-Z CRAWFISH JAMBALAYA
 

1 lb. crawfish
1 stick butter
3 cups rice
1 can Rotel tomatoes
1/2 can beef broth
5 ozs. water
1 medium onion, chopped
1 medium bell pepper, chopped
2 tablespoons garlic, chopped
1 bay leaf
3 stalks celery, chopped

In rice cooker, combine all ingredients and cook as you would rice. Enjoy!

JAMBALAYA
 

2 1/2 to 3 lb. broiler-fryer chicken, cut up
2 tablespoons peanut oil or cooking oil
1 medium onion, chopped
1-16 oz. can tomatoes, cut up
1 1/4 cup chicken broth
1 bay leaf
1/2 teaspoon ground ginger, ground cinnamon, or dried thyme, crushed
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1 cup long grain rice
1 teaspoon snipped parsley

In a large skillet brown chicken pieces on both sides in hot oil about 15 minutes; remove from skillet. Set chicken aside, reserving drippings. Add the onion to drippings; cook until tender, not brown. Drain off fat. Return chicken to skillet, combine undrained tomatoes, chicken broth, bay leaf, ginger, cinnamon or thyme, salt and ground red pepper. Pour over chicken. Do not stir. Bring to boil, reduce heat. Cover, simmer for 30 minutes, skim off fat. Add the rice, making sure all the rice is covered with liquid. Cover, simmer for 30 minutes more or until rice is tender. Remove bay leaf. Sprinkle with snipped parsley. Makes 6 servings.
 

HOLIDAY RICE DRESSING
 

1/2 lb. ground beef or pork
1/2 lb. chopped giblets
2 cups diced bell pepper
1/2 cup diced celery
1/2 cup chopped green onion and parsley
1 package Creole jambalaya mix (7.9 oz.)
2 1/2 cups water

Combine meat and vegetables. SautŽ thoroughly and remove excess grease. Combine meat, vegetable mixture, Creole jambalaya mix and water in saucepan. Cover and cook over low heat 30 minutes or until rice is tender. Mixture may also be baked in a covered casserole dish in a preheated 400 degree oven for 35-40 minutes.

To Use As Stuffing:
Spoon prepared dressing into a seasoned 2-3 lb. chicken. Sew or secure ends with skewers. Baste with butter and bake covered for one hour at 350 degrees. Uncover and continue baking until brown. For 10-12 lb. turkey, triple recipe, stuff seasoned bird and roast as usual.

Variations:
Add raw oysters, sauteed mushrooms, nuts, or your favorite stuffing ingredients to dressing as desired.
 

DIRTY RICE

1 lb. pork sausage
1 medium onion, chopped
1 green pepper, chopped
1 to 2 cloves garlic, minced
1/2 lb. fresh mushrooms, chopped
4 green onions, chopped
2 cups cooked rice
1/2 cup parsley
Salt to taste

Brown sausage. Add other ingredients except rice. Cook over medium heat until vegetables are very soft and lightly browned.
Add cooked rice and stir well. Place in covered casserole dish and bake 20-30 minutes at 350 degrees.

BROWN RICE CASSEROLE
 

1 medium onion, chopped fine
3/4 stick margarine
1 cup uncooked rice
2 cans beef consomme soup
2 cans small sliced mushrooms (optional)

Stir together in oven proof glass dish. Cook covered for 45 minutes at 350 degrees.
 

SHORT CUT SHRIMP JAMBALAYA
 

I have used this recipe for large suppers, but of course, I've cut it down by 10.

1 lb. of bacon
1 lb. smoke sausage
2 onions cut up, medium to large
1 can Rotel, diced
2 cans tomato sauce
2 lbs. shrimp, small-medium
4 cups of cooked rice

Brown bacon and sausage in large pot. Set aside cooked bacon and sausage. Fry onions in bacon and sausage grease. When onions are fried, add Rotel tomato sauce, bacon and sausage. (Use Rotel can for water). Add two cans of water. Cook for 30 minutes on high-medium. Cook rice in rice cooker. When 30 minutes are done add shrimp for 10 minutes. Turn fire off and add cooked rice. Bacon is used for salt. Rotel is used for pepper. If needed add salt and pepper to your taste.
 

OVEN RICE DRESSING
 

1 lb. ground meat
1 can mushroom soup
1 can French onion soup
1/2 cup green onion tops, chopped
3/4 cup raw rice

Mix together. Bake covered at 325 degrees for 45 minutes
 

CHICKEN JAMBALAYA
 

4 large onions, chopped
3 cloves garlic, chopped fine
1 hen, cut
2 cups raw long grain rice
3 cups water
Cooking oil
1/2 cup chopped green onions, use only tops
Salt, red and black pepper to taste

Fry chicken in own fat until brown. Add onion and garlic, fry until brown. Add water and simmer hen until tender. Add washed rice along with green onions, salt and pepper. Stir lightly. Cook rapidly until most of the water is gone and rice starts to puff. Stir lightly, lower heat, cover and cook until done (approximately 30 minutes). Serves 6. Chicken jambalaya is more tasty if highly seasoned, so don't forget the red pepper. When adding salt, water should taste too salty as rice absorbs considerable salt. Most jambalaya cooks prefer to cook in a cast iron pot. Whether a cast iron or aluminum pot is used, it should be heavy enough to prevent easy burning. If jambalaya is stirred too vigorously, the grains of rice will break up; therefore, when stirring, turn rather than actually stirring.
 
 
 

JAMBALAYA

2 lbs. lean ground chuck
2 cups chopped onions
1 cup chopped celery
1 cup chopped bell pepper
2 cloves chopped garlic
2 quarts shredded cabbage
2 (10 oz.) cans diced tomatoes and green chili peppers
3 beef bouillon cubes
2 tablespoons vegetable oil
1/2 cup water

Put oil in a heavy 5 quart pot. Add ground meat and stir until brown. Add bouillon cubes, onions, celery, garlic and bell pepper. Stir and cook for about 15 minutes. Add tomatoes, undrained and water. Cook for a few minutes then stir in cabbage. Lower fire to medium and cook stirring often. Put lid on pot and cook until cabbage is crisp tender. If mixture is too dry add a little hot water and adjust seasonings. Add cooked rice until mixture is moist.
 

OVEN RICE DRESSING
 

1 lb. ground beef
1 can cream of mushroom soup
1 can onion soup
1 can mushroom steak sauce
1/2 cup chopped celery
1/2 cup chopped bell pepper
1/3 cup onion tops
1 cup raw rice
Seasoning to taste

Saute meat. Add remaining ingredients. Heat thoroughly. Remove from stove. Add rice and bake at 350 degrees for one hour. Be sure to use a pot that covers tightly.
 

CRAWFISH JAMBALAYA
 

1 lb. or 2 1/2 cups crawfish tails
1 1/4 cups rice, uncooked (long grain)
1 tablespoon flour
2 tablespoons salad oil
1 cup onion, chopped fine
1/2 cup parsley (2 teaspoons dehydrated)
1/2 cup green onion tops, chopped fine
1/2 cup bell pepper, chopped
1/2 cup celery, chopped
1/4 cup crawfish fat (optional)
1 1/2 cups water
2 1/2 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper

Brown flour in oil to a golden brown. Add onions. Stir constantly until onions are almost cooked. Add one and a half cups cold water and simmer one half hour. Add crawfish tails and fat. Cook until crawfish tails turn pink. Add about two cups water and bring to a boil. When water is rapidly boiling, add remainder of ingredients. Stir to blend and cook on low heat covered for about 1/2 hour or until rice is tender. Five minutes before serving, use a two-prong fork to fluff up jambalaya so that rice will have a tendency to fall apart. Serves 5. A good Creole recipe that's a winner.
 

SHRIMP JAMBALAYA
 

2 lbs. shrimp
1 cup chopped onion
1/4 cup chopped bell pepper
1/3 cup chopped celery
4 cloves minced garlic
3 tablespoons butter
10 oz. can Rotel (diced tomatoes) and chili peppers
3 sprigs parsley
1/4 teaspoon white pepper
Melt three tablespoons butter, then add two lbs. shrimp. Saute on medium heat for 15 minutes. Then, add onions, bell pepper and garlic. Saute on low heat for 15 minutes. Add parsley and white pepper. In rice pot, put three cups rice and three cups water. Add three tablespoons butter, then add shrimp mix and one teaspoon salt and Rotel tomatoes. Let cook.
 

CHICKEN JAMBALAYA
 

3 chicken breasts, cut up in nugget-sized pieces
Salt
Cayenne pepper
1/2 tablespoon of Worcestershire sauce
1 cup of dry white wine
Tony Chachere’s seasoning
2 smoked sausage links, thinly sliced
1 yellow onion, finely chopped
1 green bell pepper, finely chopped
3 stalks of celery, finely chopped
4 large cloves of garlic, finely chopped
1/2 cup fresh parsley, finely chopped
2 cups of rice
4 cups of water
1 tablespoon of Kitchen Bouquet
Salt and pepper the cut up chicken and marinate for one hour in the white wine and Worcestershire sauce. Heat up a decent-sized pot (cast iron is highly preferred) and introduce sausage. Brown the sausage in its own juices until the slices get charred around the edges. Remove sausage. Now introduce the chicken and allow it to brown in the sausage juice. Remove the chicken. Now introduce the onion, bell pepper, celery and garlic. Cover on medium heat and allow to "sweat' until tender. Now reintroduce the chicken and sausage and add the water. When it comes to a boil, add Kitchen Bouquet, salt, cayenne, and Tony’s to taste. Then add rice. Simmer on low heat for 20 minutes. When done, stir fresh chopped parsley into jambalaya and cover for one or two minutes.

NOTE: IF YOU’RE COOKING THIS THE NIGHT BEFORE, DON’T ADD PARSLEY UNTIL THE NEXT DAY, AS IT WILL BECOME DISCOLORED.
 

DIRTY RICE
 

1/4 cup bacon fat
3 tablespoons flour
2 medium onions, chopped
1/2 large green pepper, chopped
1 large pod garlic, pressed
1 cup chopped celery
1/2 lb. ground beef
1/2 lb. ground pork (lean)
1 lb. raw chicken giblets
Few dashes of Worcestershire sauce
Salt, black and red pepper
Cooked rice
Cook bacon fat and flour over medium heat until flour is well browned, stirring constantly. Add onions, green pepper and celery and cook until they are wilted. Add ground meat and giblets. Cook over medium high heat until meat is cooked through and a little brown. Add enough water in which a bouillon cube has been dissolved to make the mixture a thick gravy. Add garlic (using a garlic press) and a few dashes of Worcestershire sauce and season to taste with salt, red and black pepper. Let this cook slowly for about 30 minutes to let the seasonings blend but do not allow the mixture to become too thick. Mix this with cooked rice, about two cups or more as needed. Individual tastes will vary, so make mixture to suit your own taste. Add chopped green onions and parsley, about a heaping tablespoon of each. Mix gently. Cover and allow to heat over very low heat for about 15 minutes. You may like to use 1/4 lb. each ground raw calf’s liver and pork liver. This may be added with ground giblets.
 

CAJUN RICE DRESSING
 

1/4 cup oil
1/4 cup flour
1 lb. ground chuck
1 onion, chopped
1 bell pepper, chopped
1/4 cup dried parsley flakes
3 beef bouillon cubes dissolved in 2 cups hot water
Salt and red pepper
2 cups cooked rice
Green onion tops
Make a roux with the oil and flour. Set aside. Brown ground chuck, onions, bell pepper, parsley flakes and salt and pepper.
Add dissolved bouillon cubes and roux. Stir well and simmer 30 min­utes. Mix rice and green onion tops into meat mixture and serve.
Yield: 4­6 servings.

 Shrimp & Sausage Jambalaya

CHICKEN JAMBALAYA