Best Eula Maes Short Rib Jambalaya Tabasco Recipes

Eula Mae's Chicken and Ham Jambalaya image

Provided by Eula Mae Doré

Yield Makes 6 to 8 servings

Number Of Ingredients 17

1 fryer chicken (about 3 pounds), boned, skinned, and cut into 1-inch cubes, or 1 1/2 pounds skinless, boneless breasts and thighs, cut into 1-inch cubes
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon cayenne
2 tablespoons vegetable oil
1/2 pound cooked ham, cut into 1/2-inch cubes
2 cups chopped yellow onions
1 cup seeded and chopped green bell peppers
1 cup chopped celery
4 garlic cloves, peeled
3 cups chicken broth
One 16-ounce can whole tomatoes, chopped, liquid reserved
1/2 cup chopped green onions (green part only)
2 tablespoons chopped fresh parsley leaves
2 pounds medium-size shrimp, peeled and deveined
1 teaspoon Tabasco brand pepper sauce
2 cups long-grain white rice, rinsed and drained

Steps:

Sprinkle the chicken with the salt, black pepper, and cayenne. Heat the oil in a large, heavy pot or Dutch oven over medium heat. Add the chicken and cook, stirring, until browned on all sides, 8 to 10 minutes. Transfer the chicken to a large mixing bowl.
Add the ham to the pot and cook, stirring, until lightly browned, about 5 minutes. Add the ham to the chicken in the bowl.
Add the onions, bell peppers, celery, and garlic to the pot and cook, scraping the bottom of the pot to loosen any browned bits. Return the chicken and ham to the pot, reduce the heat to low, cover, and cook for 25 minutes, stirring occasionally.
Add the chicken broth and reserved tomato juice, cover, and simmer for 45 minutes.
Mash the cooked garlic against the side of the pot and blend into the mixture. Add the tomatoes, green onions, parsley, shrimp, and Tabasco and adjust the seasonings to taste. Add the rice, cover the pot, and bring to a boil. Reduce the heat to medium-low and simmer, covered, stirring occasionally, until the rice is tender and fluffy and the liquid is absorbed, about 25 minutes. Serve warm.

Short Ribs Jambalaya image

Provided by PaulaG

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 14

2 lbs boneless beef short ribs
4 teaspoons Emeril's Original Essence (I used Emeril Lagasse's Essence Emeril Lagasse's Essence)
1/2 teaspoon black pepper, fresh ground
1 tablespoon olive oil
1 medium yellow onion, chopped
1 green bell pepper, chopped
3 large garlic cloves, minced
2 (14 1/2 ounce) cans diced tomatoes
3 cups beef stock, divided
2 bay leaves
1 teaspoon dried thyme
1 1/2 cups long grain brown rice
8 green onions, thinly sliced
1/4 cup fresh parsley, chopped

Steps:

Heat oven to 350 degrees.
Cut ribs into 2-inch pieces. In a small bowl mix together the Creole seasoning and black pepper. Sprinkle over the meat and gently rub inches.
Over medium-high heat, heat oil in heavy Dutch oven and add ribs in small batches; cooking 3 to 4 minutes or until browned, turning once. Remove and place on plate.
Reduce heat to medium, add onion, bell pepper, celery and garlic; cook 8 to 10 minutes or until softened, stirring occasionally.
Return ribs and any accumulated juices to pot; add tomatoes, 2 cups of the broth, bay leaves and thyme. Increase heat to medium-high; bring to a boil.
Cover pot; place in oven and bake 1 hour or until meat is tender, stirring halfway through.
Remove from oven; return pot to stovetop. Uncover and stir in remaining stock; bring to a boil over medium-high heat. Stir in rice, green onions and parsley; cover and return to oven.
Bake for 60 minutes or until rice is tender and liquid is absorbed. Allow to stand covered for 5 minutes before serving.

Nutrition Facts : Calories 633.4, Fat 44.2, SaturatedFat 18.5, Cholesterol 86.2, Sodium 579.1, Carbohydrate 37.3, Fiber 3.7, Sugar 5.5, Protein 21.6