Cajun Shrimp and Rice Skillet
Cajun Shrimp and Rice Skillet
Ingredients:
1 ⅓ cups uncooked Long Grain White Rice
2 ⅔ cup Chicken Broth
1 lb Jumbo Shrimp, peeled and de-veined
4 tbsp Butter
2 Garlic Cloves
Cajun Seasoning
1 ½ tsp Paprika
1 tsp Salt
1 tsp Garlic Powder
½ tsp Cracked Black Pepper
½ tsp Onion Powder
½ tsp dried Oregano
½ tsp Cayenne Pepper
¼ tsp Crushed Red Pepper Flakes
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How To Make Jambalaya.
#Stayhome #Withme #Cookwithme
Hello and Welcome Back to My Broke A** Kitchen #Quarantine Edition.
I'm your host Sam Green.
I'm glad you made it through the first episode!
Today we are whipping up magic.
I had a bunch of random meats and rice laying around and decided to whip up a nice batch of ghetto jambalaya!
For Last Episode- My Broke A** Kitchen and Roasting a Chicken!
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The BEST Jambalaya Recipe | 30 MINUTES & UNDER MEALS| SUBSCRIBE FOR FULL RECIPE
My name is Cordarrius, host & owner of Cord & The Kitchen. Today, we’ll be making a Jambalaya! A one pan dish PACKED with robust Cajun flavors. Best part about this: only one pan is needed.
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Ingredients
2 cups white rice
4 cups reduced sodium chicken broth
4 boneless skinless chicken thighs
4 andouille sausage
1 cup diced green bell peppers
1 cup diced yellow onion
1 cup diced celery
2-3 Tbsp. Tomato paste
1 Tbsp. Garlic Paste
Tony’s Creole (season to taste, since this has sodium)
1 Tbsp. Garlic Powder
1/8 cup freshly minced garlic
1 Tbsp. Onion Powder
1 tsp. Smoked Paprika
Cayenne Pepper (pinch)
Hot sauce of choice
BEST JAMBALAYA RECIPE!!
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Phil Robertson's Epic Jambalaya Recipe, Generosity, and How Food Can Help You Share Jesus | Ep 144
Phil is VERY particular about how jambalaya should be made. He shares his recipe in a way you won't see in any cookbook. Jase says there are three factors that guarantee success with this recipe, and the guys agree that the key to good cooking is a chef with thick skin. Al shares Jase and Willie's fast-food strategy. Phil reveals the secret to how he keeps up with the culture. And the Unashamed team talks about being generous to your neighbor and how good food and hospitality can be used to start conversations about Jesus.
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Homemade Jambalaya! - Luvan Cooking
Today we are going to be showing you all how to make our take on Jumbalaya at home!
Ingredients:
1 and 1/2 large links of kielbasa sausage, slice into thin pieces
16 - 20 cleaned, shelled and deveined shrimp
Marinate shrimp in 1 teaspoon cooking wine or dry sherry, pinch of black pepper and salt
5 stalks celery, cut into 1 inch pieces
1 green pepper, cut into 1 inch cubes
1 red bell pepper, cut into 1 inch cubes
1/2 zucchini, cut into 1 inch cubes
1/2 cup frozen okra
1-2 cup frozen white corn
1 minced jalapeño pepper or 3 minced Thai red chili pepper
2 minced garlic
1 medium onion, minced
1 large can diced tomatoes
1 bay leave
1/2 teaspoon Thyme
1 teaspoon Cajun or Creole seasoning
1 Tablespoon tomato paste
1/4 teaspoon cayenne pepper (add more later if you like it spicy)
1/2 teaspoon salt
2 cups chicken stock plus
1 1/2 cup water
Cooking Steps:
Oil
Sausages
Onions
Garlic, hot peppers
Celery, green and red peppers
Zucchini, okra, corn
Can of tomatoes
Broth and water
Seasonings
Cover and cook for around 8 - 10 minutes
Prepare Roux - use to thicken jambalaya
Heat 1/2 cup oil in saucepan
When oil is hot, slowly add up to 3/4 cup flour
Stir vigorously
Roux should be light brown and pasty, not oily in appearance
While jambalaya is still bubbling, pour roux into pot in circular motion. Jambalaya should thicken immediately.
Last step, pour uncooked shrimp into pot and stir for 1 minute. Put lid on and turn off heat. Do not open pot for 5 minutes.
Jambalaya is ready to be served over hot rice.
Add more hot sauce to your liking.
Save some for leftovers. It tastes just as good the next day.
Enjoy and spread the love!
Lucia and Evan, Luvan Cooking!