Big Chef Kevin’s Jambalaya Recipe
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This Cajun-inspired jambalaya recipe is the perfect all-in-one meal.
- 1 pound bulk pork sausage, crumbled
- 1 pound chorizo, sliced
- 1 pound hot Andouille sausage, sliced
- 2 cups onions, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, peeled and chopped
- One 16-ounce can stewed tomatoes
- 3 bay leaves
- 6 green onions, minced
- ½ cup parsley, chopped
- 1 teaspoon hot Creole seasoning
- ½ teaspoon ground thyme
- 3 cups Uncle Ben’s rice, uncooked
- 2 cups water
- Salt and pepper, to taste
Preheat the barbecue to 350-400 degrees for direct and indirect heating, putting a water pan under the unheated side of the grill.
In a Dutch oven, heat and brown the sausages over the grill, stirring several times, about 12-15 minutes. Drain any liquid into a bowl and transfer the sausages to a bowl using a slotted spoon. Set aside.
In the same Dutch oven, add the cooking liquid and sauté the onions, red and green peppers, and garlic until the vegetables are just limp. Add the stewed tomatoes, stir, and add the bay leaves, green onions, and parsley. Add the Creole seasoning, thyme, and cooked sausage. Continue to stir and add the uncooked rice and water, season with salt and pepper. Mix well.
Bring the water to a boil and cook until most of the water is absorbed, 15-20 minutes, occasionally scraping the bottom of the pot to keep the rice from sticking.
Continue to cook until the rice is tender, stirring and fluffing often with a large fork.
Remove from heat and serve hot.
WYES Presents New Orleans Cooking with Kevin Belton
Chef Kevin Belton is ready to hit the trail, the culinary trail that is, in a new cooking series from WYES-TV. In his fourth public television venture, Chef Belton will explore the rich and multi-faceted foodways of Louisiana.
KEVIN BELTON’S COOKIN’ LOUISIANA is a tasty 26-part tour of the Pelican State’s best flavors and dishes.
The award-winning chef will visit locations across the state for a look at the authentic food traditions of Louisiana cuisine. In his travels, the chef will seek out dishes that reflect Louisiana’s complex blending of cultures, preparing Filipinostyle Beef Tapa with Sinangag (Garlic Fried Rice), Hungarian Stuffed Cabbage Rolls and traditional Czech Kolaches. He’ll also dip into the bounty of Louisiana’s food culture with dishes that reflect its prolific fisheries, its citrus harvest and its thriving family friendly “you pick” farm experiences.
From Chicken and Dumplings, one of the Delta Delights from Northeast Louisiana, to Cracklin Cornbread from Evangeline Parish in the Cajun Heartland, , KEVIN BELTON’S COOKIN’ LOUISIANA will take viewers on a fun-filled food odyssey with the 6’9”gregarious chef.
KEVIN BELTON’S COOKIN’ LOUISIANA is distributed to public television stations nationwide by American Public Television.
- 1 tablespoon canola oil
- 3/4 pound andouille sausage, sliced 1/4 inch thick
- 1/4 pound breakfast sausage, casings removed
- 1 large onion, diced
- 1/2 green bell pepper, diced
- 1 celery rib, diced
- 1 garlic clove, chopped
- 2 cups white rice
- 1 bay leaf
- 1/2 teaspoon dried thyme
- Freshly ground pepper
- 1 quart chicken stock or canned low-sodium broth
- One 14 1/2-ounce can chopped tomatoes
- 3 scallions, chopped
- Tabasco or other hot sauce, for serving
Heat a large enameled cast-iron casserole until hot. Add the oil and both sausages and cook over moderate heat, stirring to break up the breakfast sausage, until the fat renders and the sausages brown, about 8 minutes.
Add the onion and cook, stirring frequently, until softened, about 5 minutes. Add the bell pepper, celery and garlic and cook, stirring occasionally, until the bell pepper and celery are crisp-tender, about 5 minutes. Stir in the rice, bay leaf and thyme, season with salt and pepper and cook, stirring, for 3 minutes.
Add the stock and tomatoes and bring to a boil over high heat. Reduce the heat to moderately low, cover and simmer until the rice is tender, about 20 minutes. Fold in the scallions and serve with Tabasco.
Whether or not a jambalaya is healthy partly depends on what your idea of "healthy" is.
I consider this healthy, as all the ingredients are "real" as opposed to processed or coming from a box.
I served mine with a wild rice blend, specifically Lundberg Jubilee rice, which is whole grain and gluten free.
You can use any short- or long-grain rice that you prefer, but avoid instant for this recipe.
The meats in the recipe are healthy depending on what brands you choose.
For your sausage, you should choose the least processed as possible and avoid nitrates if you're looking for healthy.
For the shrimp, it's best to choose wild caught instead of farm raised.
And for the chicken, choose non-GMO or organic if you can for the most healthy chicken.
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 1/2 pound andouille sausage, diced
- 1 (28-ounce) can diced tomatoes
- 1 medium onion, chopped
- 1 green bell pepper, seeded and chopped
- 1 stalk celery, chopped
- 1 cup reduced-sodium chicken broth
- 2 teaspoons dried oregano
- 2 teaspoons Cajun or Creole seasoning
- 1 teaspoon hot sauce
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 1 pound frozen peeled and cooked shrimp, thawed
- 2 cups cooked rice
In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.
Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.
First came binge watching Kevin&aposs show a couple years ago (2018?), which I think was season 2 on Create. Then the Husband bought me this cook book and I enjoyed it so much I went and bought New Orleans Kitchen - yes, I know TV show and cook book purchases are all out of order. PBS Create cycles through season 1 and 2 enough that they have become interchangeable in my world.
This Northern Girl (from near the Headwaters of the Mississippi) is now obsessed with Southern cooking. I found this cook b First came binge watching Kevin's show a couple years ago (2018?), which I think was season 2 on Create. Then the Husband bought me this cook book and I enjoyed it so much I went and bought New Orleans Kitchen - yes, I know TV show and cook book purchases are all out of order. PBS Create cycles through season 1 and 2 enough that they have become interchangeable in my world.
This Northern Girl (from near the Headwaters of the Mississippi) is now obsessed with Southern cooking. I found this cook book approachable and enjoyable. It's a melding of variety, flavors and ethnic influences.
There are some ingredients I simply don't have access to in Northern Minnesota such as fresh crab, oysters and crawfish, but there are plenty of recipes that I can make. It has also been a bit of a challenge finding a good or "authentic" Creole seasoning. Purchasing online is an option, but. who to pick? Is it a good price? Balanced seasonings we'll like or heavy on the heat? Ultimately, we made our own from a couple recipes we found online.
This is also a cook book I sat down and read. I liked the blurbs before each section, the glimpses of living and growing up in New Orleans, of the people who migrated, worked and eventually settled in NOLA and brought their own food influences.
If you enjoy southern cooking, check out this cook book AND watch the TV show. Recommended!
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 cup chopped red bell pepper
- 1 tablespoon minced garlic
- 6 ounces andouille sausage, sliced
- 1 cup uncooked long-grain white rice
- 1 teaspoon paprika
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ¼ teaspoon garlic salt
- 1 bay leaf
- 2 cups fat-free, less-sodium chicken broth
- ¾ cup water
- 1 tablespoon tomato paste
- ½ teaspoon hot pepper sauce
- 1 (14.5-ounce) can no salt-added diced tomatoes, undrained
- ½ pound peeled and deveined medium shrimp
- 2 tablespoons chopped fresh parsley
Heat olive oil in a large Dutch oven over medium-high heat. Add chopped onion, chopped bell pepper, minced garlic, and sausage sauté 5 minutes or until vegetables are tender.
Add rice and the next 7 ingredients (through bay leaf) cook 2 minutes. Add broth, water, tomato paste, hot pepper sauce, and diced tomatoes bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add shrimp cook 5 minutes. Let stand 5 minutes. Discard bay leaf. Stir in parsley.
- 3 tablespoons safflower oil
- 1 1/4 pounds boneless skinless chicken thighs, cut into 1 1/2-inch pieces
- Kosher salt and freshly ground pepper
- 3/4 pound Andouille sausage, thinly sliced on bias
- 1 medium onion, cut into small pieces (2 cups)
- 2 ribs celery, cut into small pieces (1 cup)
- 1 small green bell pepper, cut into small pieces (1 cup)
- 4 cloves garlic, thinly sliced (2 tablespoons)
- 2 cups long-grain white rice
- 1 bay leaf
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 4 cups low-sodium chicken broth
Heat 2 tablespoons oil in a large enameled cast-iron skillet over medium-high. Season chicken with salt and pepper. Add chicken to skillet. Cook, turning occasionally to brown chicken all over, about 8 minutes. Remove chicken to a plate, leaving oil in skillet.
Add sausage, cook turning once to brown, about 1 minute per side. Remove to plate with chicken, leaving oil in skillet. Reduce heat to medium. Add remaining tablespoon oil, onion, celery, bell pepper, garlic, and 1 teaspoon salt. Cook, scraping brown bits from bottom of pan and stirring occasionally, until very soft and golden, about 8 minutes.
Add rice and cook, stirring constantly, 1 minute. Add bay leaf, paprika, cayenne, oregano, and thyme and continue to cook, stirring constantly, 1 minute. Return meat and any accumulated juices to skillet. Stir in broth, increase heat, and bring to a boil. Reduce to a simmer, cover, and cook until rice is tender, 20 minutes. Serve.
New Orleans Shrimp Étouffée
Photograph by Denny Culbert from Kevin Belton’s Big Flavors of New Orleans by Kevin Belton with Rhonda K. Findley
Étouffée literally means to smother. This roux-based dish is one of the classic dishes of Creole New Orleans. Some people are intimated by the name étouffée because it sounds complicated, but this dish is truly easy to master. And, it has the authentic flavors of New Orleans incorporating both a roux and the trinity. Serves 6
3⁄4 cup chopped green bell pepper
2 tablespoons Creole seasoning
1 cup chopped fresh Creole tomatoes (seeds removed)
3 tablespoons Worcestershire sauce
3 pounds 16⁄20 shrimp, peeled and deveined
1 cup chopped green onions
1⁄8 cup chopped Italian parsley
Freshly ground pepper, to taste
3 cups cooked white Louisiana rice
In a cast iron skillet on medium heat, melt the butter. Stirring constantly with a wooden spoon slowly sprinkle flour, mixing continuously until completely added and about the consistency of wet sand. Continue cooking until roux is the color of peanut butter.
Add the onion, celery, and bell pepper and sauté, adding Creole seasoning and cooking until tender, about 5 minutes. Add the garlic and continue to stir for 1 minute.
Gradually add about 1⁄2 cup of the shrimp stock and continuing to stir until the roux and vegetables form a paste, about 1 minute. Add the rest of the stock gradually, stirring to loosen the mixture and fully integrate the flavors. The mixture should have the consistency of a gravy, not too thick, not too thin. Hold back some stock if it appears the sauce is too loose. Bring to a boil and reduce to a simmer.
Add the tomatoes, thyme, Worcestershire, and hot sauce and simmer for 25 minutes.
Add the shrimp and simmer for 5 minutes, or until the shrimp turn bright pink and are cooked through. Stir in green onions and parsley, cover, remove from heat and let sit for 5 minutes. Adjust seasoning with salt, pepper, and cayenne. Serve over rice.
You can make this étouffée recipe with crawfish, chicken, or your favorite vegetables and change the stock for a vegetarian twist.
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.