Jambalaya - Classic Shrimp and Andouille Sausage - PoorMansGourmet
This is hands down the BEST Jambalaya Recipe I've ever had, and I would highly recommend it! Not just because it's my recipe, but because my recipe has what the others don't... FLAVOR! Don't take my word for it. Watch this Jambalaya recipe and see for your self. Get the full recipe here:
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Cajun Jambalaya (Poor Man's Jambalaya)
How to make a cajun jambalaya
Poor Man's Jambalaya - Canteen Cup Tuesday, Episode 4
Poor Man's Jambalaya - From Biker Bushcraft
We were presented with this recipe from Biker Bushcraft! Check out his awesome channel here:
Recipe (amounts set for Canteen cup cooking)
Seasoning Mix:
- 1t ground mustard
- 1/2t thyme leaves
- 1t cayenne pepper
- 1/2t ground cumin
- ground black pepper (to taste)
- salt (to taste)
1 pat of butter to keep it from sticking
1 bay leaf
1/2c chopped onion
1/2c chopped celery
1/3c chopped bell pepper
1 clove of minced garlic
1.5oz Ham (cubed)
1.5oz Andouille sausage (cubed)
1/2c quick cooking rice
1c of chicken stock or water
Mix the Seasoning Mix ingredients and reserve. Melt butter in canteen cup (or pan). Then add onion, celery, and bell peppers to the cup (or pan) to allow them to soften (about 3 minutes). Next, add the ham and Andouille sausage to heat through. Add the seasoning mixture. Add the stock or water and bring it to a boil then add the rice per the directions on the package. Mix together before serving
Canteen cup Tuesday
Spirit Forest collected a group of us to collaborate and create Canteen Cup Tuesday videos. There have been many Canteen Cup Tuesday videos by many great outdoor channels. This was an opportunity for us all create a video and share our respective channels that wanted to participate in this event as a collective.
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HISTORY OF CANTEEN CUPS PER WIKIPEDIA: To complement the mess kit, soldiers used a stamped cup especially molded to fit over the bottom of the U.S. Army's standard one-quart (950 ml) canteen. This cup could be used as a boiling vessel, when boiling water for coffee, or for heating or reconstituting soup and other foods. During World War II, units preparing heated combat rations in the Meat Can Body or canteen cup mainly used locally procured combustible materials or Sterno fuel units of jellied alcohol. The latter could be stored within an issued folding stove for deployment when heating food, soup, or coffee in the field. After World War II, a specially-designed Esbit stove was issued to fit over the cup-and-canteen unit, similar to designs used in other armies.
How to Make Shrimp Jambalaya Just Like They Serve in the French Quarter
Mardi Gras Casino French Quarter Restaurant Executive Chef Troy J. Bonghi demonstrates How to Make Shrimp Jambalaya just like they serve on the menu.
The French Quarter Restaurant & Bar is the Hollywood Florida Casino's signature restaurant offering daily Happy Hour and dinner specials. Take a break from gaming for one of our famous burgers or go for the succulent twin lobster tails. Located on the 3rd Floor, The French Quarter overlooks the manicured racetrack and the entire Gold Coast's skyline!
Visit us online or call 954-924-3200 to make a reservation.
Or if you want to make shrimp jambalaya at home watch the video and check out the recipe.
Shrimp Jamabalaya
Serves 2
.5 cup Olive oil
.5 each Yellow onion, large dice
.5 each Red pepper, large dice
.5 each Green pepper, large dice
.5 cup Celery, cleaned, medium dice
.25 cup Garlic, chopped
.5 cup Andouille sausage, large dice
5 each 13-15 Raw shrimp, peeled, cleaned, tail off, cut in half
3 cup Seafood stock/broth
3 cup Steamed white rice, cooked
as needed Kosher salt and white pepper
as needed Blacken seasoning, cayenne pepper, cajun seasoning
as needed Tabasco
How to make Traditional Louisiana Chicken & Smoked Sausage Jambalaya
Mardi Gras is just a few weeks away, Feb. 28th 2017, learn to make authentic Louisiana Jambalaya and enjoy a great New Orleans classic.
Ingredients
4 tablespoons butter
1 cup diced smoked ham
1 cup diced andouille smoked sausage or Polish Kielbasa
2 cups cooked chopped chicken thighs (4-6 cooked thighs, skinned and boned)
1 cup cooked cubed chicken breast (2 cooked chicken breast, skinned and boned)
1 ½ cups chopped onions (diced)
1 ½ cups chopped green bell pepper (diced)
1 ½ cups chopped celery (diced)
2 teaspoons minced garlic
Combine the next 9 seasonings in a small bowl.
2 large bay leaves
1 teaspoon sea salt
1 teaspoon white pepper
1 ½ teaspoon dry mustard
1 teaspoon cayenne pepper
1 ½ teaspoon gumbo file
*When purchasing from a grocer, check ingredients for pure sassafras leaves. Some manufactures cut the gumbo file with thyme which effects the taste of the final product.
2 teaspoons cumin
1 teaspoon dried thyme leaves
½ teaspoon dried basil leaves
2 cups uncooked rice
4 cups beef broth (You may use chicken; beef gives more flavor)
Let's get started:
Combine the 9 seasonings in a small bowl and mix thoroughly, set aside.
In a large heavy skillet or Dutch oven (cast iron is fine) melt the butter over medium high heat.
Add the ham, sausage and cook 5 minutes, stirring occasionally. Add the onions, bell peppers, celery, seasoning mix and garlic. Stir well and continue cooking until mixture is brown, medium low heat, about 10-12 minutes. Scrap the bottom of the pan to prevent mixture from sticking. Stir in the raw rice and cook an additional 5 minutes.
Add the beef or chicken stock, stirring well. Bring mixture to a boil, then reduce heat and simmer until rice is tender. Allow the Jambalaya to cook for an additional 20 -25 minutes. Cover, turn off heat and let the dish continue to cook without heat for 10-15 minutes. Serve.
Bon Appetit!
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DINE on SWINE | Uncle Si's HUNT and COOK - Jambalaya Recipe
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How to Make Easy Jambalaya | Allrecipes.com
Get the recipe @
Watch how to make an easy jambalaya. This meaty rice dish is loaded with ham, chicken, smoked sausage, and shrimp. It's flavored with plenty of Cajun seasoning and the Holy Trinity of vegetables.
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Z Cooks - Sausage and Broccoli Shit (Poor Mans Jambalaya?)
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Shrimp and Sausage Jambalaya
FULL RECIPE HERE:
Jambalaya is a traditional New-Orleans style rice dish, flavored with aromatic spices! My shrimp and sausage jambalaya is warming and delicious, seasoned with spices like smoked paprika, chili powder and cumin! And the best part - it's a one-pot recipe, so that means no extra dishes to wash at the end of the night!
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Top 5 Mardi Gras Recipes - PoorMansGourmet
These recipes are some of my all time favorites and include Etouffee, Bourbon Chicken, Jambalaya, Oysters Rockefeller and a Frozen Crawfish Boil for those that can't get fresh crawfish. Visit my website for the exact ingredients for each recipe down below.
Crawfish Etouffee:
Bourbon Chicken:
Jambalaya:
Oysters Rockefeller:
Frozen Crawfish Boil:
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Seems like I've got a recipe for just about any occasion, these days. I've got about 300 video recipes posted here on YouTube now and that includes Asian, Italian, Mexican, Cajun, Indian and many other worldly foods. Not to mention all of the classic American or Americanized foods you can find in the USA. My recipe genres break down into some wonderful playlists; Appetizers, Soups and Salads, Pasta and Sauce recipes, Seafood or Chicken recipes. Also Holiday, Barbecue and Party recipes and a whole lot more. So be sure to take a good look at my channel and watch more videos because there's a whole lot more coming your way!
How To: Make Chicken and Sausage Gumbo with Isaac Toups
Chef Isaac Toups, of Toups Meatery, teaches us how to make a New Orleans style chicken and sausage gumbo. Isaac lets us in on the importance of taking it slow and enjoying a beer while cooking, while expertly formulating his savory stew.
Check out the recipe here:
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The Best Quick and Easy Cajun Jambalaya Recipe with Chef Steve Fontenot
Basic Quick Chicken and Sausage Jambalaya. Tell your friends.
Recipe
Smoked sausage (beef or pork any brand you prefer)
Chicken (diced boneless breast or thighs)
Diced onions/bell peppers/celery/garlic
Tomatoes (canned diced or stewed. You might notice I did not add them in the video but
for the recipe, drain and add to mixture of meat and vegetables before adding the cooked rice)
Cooked rice (rice cooker or stove top)
Fresh parsley (add at the end for freshness and color)
Cajun seasoning (any brand you like or mix your own)
Chicken broth or stock
Lazy man jambalaya
I love this stuff!!! Can't wait to make the shrimp creole on Sunday. See ya there!! Come have a taste if you know where I live.
I am an amazon affiliate , Shopping through my link doesn't cost you a thing, but I get a small fee when you do. Thanks!
How to Make Classic New Orleans Jambalaya | Southern Living
Southern Living's Norman King makes a quintessential New Orleans dish spicy creole jambalaya, perfect for any weeknight meal.
Get the full recipe here:
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Jambalaya
Cooking some Jambalaya!!
Dirty Rice - Cajun Style Pork Fried Rice - PoorMansGourmet
To get this complete recipe with all of the exact measurements and ingredients, check out my website:
I just can’t say enough about this Dirty Rice recipe. I’m telling you, truly, it’s the best version I’ve ever had and I’m not just saying that because it’s my recipe. My wife and I just kept going back for seconds, thirds and fourths. Okay, there was nothing left when we got done eating and my kids loved it too. Now that’s saying something because this recipe has liver in it. It’s true, I designed this recipe to be more family friendly and than the traditional spicy recipes but don’t let that steer you away from trying it. Some chopped peppers and a dash of Cayenne will quickly put you back in business, if you like it hot, and I guarantee this recipe will be at the top of your list of rice recipes, from here on out.
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Seems like I've got a recipe for just about any occasion, these days. I've got about 300 video recipes posted here on YouTube now and that includes Asian, Italian, Mexican, Cajun, Indian and many other worldly foods. Not to mention all of the classic American or Americanized foods you can find in the USA. My recipe genres break down into some wonderful playlists; Appetizers, Soups and Salads, Pasta and Sauce recipes, Seafood or Chicken recipes. Also Holiday, Barbecue and Party recipes and a whole lot more. So be sure to take a good look at my channel and watch more videos because there's a whole lot more coming your way!
Great Cajun Jambalaya Recipe
This recipe for Jambalaya is straight out of the great city of New Orleans. The Bald Chef uses Andouille sausage, fresh shrimp, and chicken to put this recipe on the map. This Jambalaya is spicy, and with all the fresh vegetables makes this Cajun famous dish easy to cook. I like this rice dish and you will just love the flavor. This video will show you how to make this dish step by step. For more Cajun and recipes and Creole food from New Orleans see
New Cookbook| Flavor's of the #QuadCities|Instapot Poorman's Jambalaya
My grandmother and I have a long standing tradition of looking at old church cookbooks. Judging the recipes and saying we are going to try them. This year she bought us matching cookbooks. I had all the ingredients to try the one below. Since we were having a snow storm I thought this would be the time to try Poorman's Jambalaya.
Thank you Grandma!
Poorman’s Jambalaya (submitted by Fern Graflund)
4 bay leaves
½ teaspoon salt
½ teaspoon dry mustard
1 teaspoon gumbo file
1⁄2 teaspoon cayenne pepper
1⁄2 teaspoon ground cumin
1 teaspoon black pepper
1⁄2 teaspoon dried thyme leaves
½ teaspoon minced garlic
4 tablespoons oleo (butter or margarine)
1 1⁄2 cups diced onions
1 1⁄2 cups diced celery
1 cup green bell pepper, diced
1 cup converted rice, uncooked
4 cups meat broth
12 Oz Turkey
Combine seasonings and set aside. Saute meat in oleo. Add Onions, Celery, peppers, seasoning mix, garlic; stir well and cook about 10 minutes. Add rice, cook 5 minutes. Scrape bottom of pan while stirring. Add stock, beans, tomato sauce. Simmer 20 minutes until rice is tender but still crumbly. Remove Bay Leaves.
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Red Creole Jambalaya Recipe
Jambalaya is a classic New Orleans dish that is a signature to Creole and Cajun cuisine. This red jambalaya is a Creole version with French and Spanish influences. In fact, this recipe is thought to be a regional variation of a Spanish paella using tomatoes in place of saffron. The cooking styles of Creole and Cajun are both rich with history, classic French technique and signature flavours. This is a very simple and rewarding one-pot recipe that I'm sure you are going to love.
recipe link:
Music: I'll Be Right Behind You Josephine by Josh Woodward (joshwoodward.com)
Jambalaya Recipe with Michael's Home Cooking
How to make a Louisiana recipe for Jambalaya. It's good with the ham, chorizo and shrimp.
Ingredients:
2 Tablespoons olive oil
1 Tablespoon butter
1/2 pound smoked sausage
1/3 pound ham
1/4 pound spanish chorizo
1/4 cup celery
1 cup onion
1/2 cup red bell pepper
1/2 cup yellow bell pepper
1/2 cup green bell pepper
2 bay leaves
2 jalapenos
3 cloves garlic
1 teaspoon kosher salt (see note)
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 teaspoon paprika
3 ounces tomato paste OR 3 small tomatoes chopped
3 and 1/2 cups chicken broth
1 teaspoon worcestershire sauce
1 cup long grain rice
1 pound shrimp/prawns
1/2 cup parsley
juice for 1/2 lemon
***Note, I used homemade chicken broth with no salt in it.
If you use store bought chicken broth, I would probably not add any salt at all.
I would also recommend to only use 1/2 the can of tomato paste.
Thank you for watching!
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Betty's Cajun Shrimp and Sausage Jambalaya
Betty demonstrates how to make Shrimp and Sausage Jambalaya. This is a spicy dish that is traditional to the South.
Cajun Shrimp and Sausage Jambalaya
1 pound frozen white shrimp (31-40 count), thawed, deveined, and shelled (I removed the tails, also.)
8 oz. andouille smoked sausage, cut into ½-inch slices (You may use any type of smoked sausage.)
1 small onion, chopped
¼ cup celery, diced
1 large green bell pepper, cut into chunks or strips
2 cloves of garlic, minced
14.5-oz. can diced tomatoes with garlic, basil, and oregano
14.5-oz can chicken broth
1 ¾ teaspoons Cajun seasoning (You may substitute Creole seasoning, or a blend of your own.)
¼ teaspoon ground red pepper
¾ cup uncooked long-grain white rice
In a large skillet, saute smoked sausage over medium-high heat, until browned, about 3 to 5 minutes. Add 1 small chopped onion, ¼ cup diced celery, 1 large chopped green pepper, and 2 coves minced garlic. Saute 2 to 3 minutes. Add 14.5-oz. can diced tomatoes, 14.5-oz. can chicken broth, 1 ¾ teaspoons Cajun seasoning, and ¼ teaspoon ground red pepper. Bring to a boil, and stir in ¾ cup uncooked long-grain white rice. Cover and reduce heat to low. Simmer 25 to 30 minutes, or until the liquid is absorbed and the rice is cooked. Stir in 1 pound uncooked shrimp. Cook 3 to 5 minutes, or until shrimp turns pink and opaque. Ladle immediately into serving bowl, and serve. I served my Shrimp and Sausage Jambalaya with freshly-made Hot Water Corn Fritters. Delicious! I hope you enjoy this recipe! --Betty
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Best Jambalaya Recipe by Mom
A cooking demo of Mom's Jambalaya. And visit the Chef's cooking blog for written recipe with photos:
M&S Food: Cajun Jambalaya on the Bayou
Innovation chef Jon Jones learns delves into the history of cajun cuisine and learns how to create the perfect Jambalaya.
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Seafood & Andouille Sausage Jambalaya
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How to make Boudin - Cajun stuffed Blood Sausage - PoorMansGourmet
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If you love Cajun recipes then you're going to love Boudin. If you love Boudin then you already know how delicious it really is and this recipe is by far the best I've ever had. I'm telling you that this is hands down 1st place, blue ribbon material right here. This Boudin recipe could easily compete with Dj's, Zummo's or your grandma and grandpa's recipe, it's that good! And because Mardi Gras is in full swing right now, you better check out my other classic recipes down below.
Most Popular Video: Mongolian Beef
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JAMBALAYA Recipe | How to Make Cajun Jambalaya | Chicken and Sausage Jambalaya
Jambalaya Recipe - How to Make Cajun Jambalaya
How to Make Great Food at Home
A Cajun Jambalaya recipe does not have to come from a box, a bag or a frozen dinner. This Chicken and Sausage Jambalaya recipe from Beryl Stokes and the Cajun Recipes at Cajun Cooking TV is easy and simple cooking.
Jambalaya Recipe on Page 50 of Beryl's Cookbook.
Get a copy of Beryl’s best-selling cookbook “Cajun Cooking Made Easy”
Chicken and Sausage Jambalaya in Cast Iron Skillet
2 boneless chicken breasts
2 boneless chicken thighs
(or 1 whole chicken cut up)
1 pound of smoked or fresh sausage, sliced
2 cups long grain white rice
4 cups chicken broth (obtained from boiling the chicken)
1 cup seasoning blend (chopped onion, bell pepper, & celery)
1-2 teaspoons Tony’s Creole Seasoning
2 teaspoons salt
2 teaspoons black pepper
2 tablespoons chopped parsley
1 cup chopped green onions
drizzle of oil
In a 3-quart cast iron pot or skillet, add 6 cups water and bring to a boil.
Place the chicken and boil on medium heat for at least 30 minutes.
Add 1 teaspoon each salt & black pepper.
(This will be your chicken broth, or stock).
Remove the chicken to a plate to cool.
Remove the chicken broth to a glass bowl to cool.
Once the chicken is cooled enough to handle, shred or chop into bite size pieces.
In the same pot, add a tablespoon of canola oil or olive oil and heat to medium.
Add sausage and brown on both sides.
Add the 1 cup onion, bell pepper, celery and sauté for 2-3 minutes.
Add the chicken to brown it as well.
Add the chicken broth.
Toss in the Tony’s Creole Seasoning, salt, pepper, parsley, green onions, and then rice.
Stir well.
Cover and turn the heat down to low (number 2 or 3 on the dial).
Set timer for 15 minutes and do not remove the lid.
After 15 minutes, uncover and lightly move the mixture around lifting from the bottom.
(You’re just making sure nothing sticking to the bottom.)
Add the cover and cook another 15 minutes.
We turned ours down to low at this point because the cast iron pot holds heat well.
Uncover and lightly move around again.
Ready to eat!
Cajun Cooking TV features Beryl Caillouet Stokes cooking up some good eating Cajun recipes from her kitchen in Baton Rouge, Louisiana.
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The Cajun Cooking TV show aired on Baton Rouge, Louisiana television channel WLFT and on cable channel 117.
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Thank you for watching and feel free to SHARE this video.
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Chicken & Sausage Jambalaya - Chef Jean-Pierre
Hello Friends, Today I'm going to demonstrate how I make Jambalaya my way, I know in the comments already people are going to be asking where is the shrimp its not a real Jambalaya. Do not worry, this is my take on the Jambalaya, so before the Recipe Police come into the comment section try this recipe out and let me know what you think!
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Cajun Sausage chicken Jambalaya recipe
With creole navy beans & tasso + Tips
Quick Jambalaya
This is quick, sort of poor man's jambalaya using sausage instead of chicken, it's very tasty and can be done on one ring in your tent, caravan or motorhome. Enjoy.
Easy Jambalaya Recipe ~ Noreen's Kitchen
Greetings! Lets get going on this Jambalaya. This may not be traditional, but I am not from Louisiana. This may not be what you know as jambalaya, but this is how I make it and to be honest, this tastes very much like the mix you get in the box, only without all the crap that you don't need! Use whatever you want, like frog legs? Throw them in, don't like shrimp? Leave them out, like spicy sausage? You get the picture. Like I always say, make it your own!
I hope you try this and I hope you enjoy it! As always, Happy Eating!
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Song: Happy Alley
Artist: Kevin MacLeod