Best Kosher Jambalaya Recipes

Kosher Jambalaya Recipe - (4.1/5) image

Provided by á-8952

Number Of Ingredients 20

1 tablespoon olive oil
1 cup chopped onion
1 cup chopped red bell pepper
1 tablespoon minced garlic
6-ounces andouille sausage, (Beef, Chicken-found at Cosco sometimes) sliced
1 cup uncooked Jasmine long-grain white rice
1 teaspoon paprika
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/4 teaspoon garlic salt
1 bay leaf
2 cups fat-free, less-sodium chicken broth
3/4 cup water
1 tablespoon tomato paste
1/2 teaspoon hot pepper sauce
2 medium diced tomatoes, undrained
0.5-pound Haddock, baccalau, cod, or other firm-fleshed white fish, chopped to small pieces (if using baccalau skip salt or it might get too salty)
2 tablespoons chopped fresh parsley

Steps:

Heat olive oil in a large Dutch oven over medium-high heat. Add chopped onion, chopped bell pepper, minced garlic, and sausage; sauté 4 minutes or until vegetables are tender. Add rice, paprika, black pepper, oregano, onion powder, thyme, garlic salt, and 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 15 minutes. Add fish; mix fish in well with the rice; cook 12 minutes on low heat. Let stand 5 minutes. Discard bay leaf. Stir in parsley. Serve immediately.

KOSHER JAMBALAYA image

Categories Low Sodium

Yield 6 servings

Number Of Ingredients 19

JEW-BALAYA
4 tablespoons vegetable oil
2 lb. diced, boneless chicken breasts
3 polish beef sausages/kielbasa, cut on the bias
1 large onion, chopped
1 roasted red pepper, chopped
2 cloves garlic, chopped
Small can tomato paste
Large can diced tomatoes
3-4 cups chicken stock
1/2 tsp. red pepper flakes
1 tsp. cayenne pepper
1 tsp. black pepper
1 tsp. oregano
1 tsp. thyme
1 tsp. celery salt
1 tsp. kosher salt
2 bay leaves
2 cups white long-grain rice

Steps:

In a big, heavy pot (think cast-iron), brown diced chicken in oil, salt, pepper, and red pepper flakes. Remove and reserve. Add sausage to pan; brown shortly, remove from pan and reserve with chicken. In same pan, saute onions and garlic. When onions are translucent, add tomato paste and cook until paste gets a darker, burgundy color. Stir in chopped tomatoes and half of chicken stock. Return chicken and sausage to pan. Cook until thick and bubbly. Add all remaining seasonings and rest of stock. Stir in uncooked rice. Now, don't stir anymore. Let it cook several minutes and then "turn": bring the sunken rice back up to the top to redistribute the ingredients. Since we're using a heavy pot, it shouldn't burn. "Turn" two or three more times, and cook with rice a total of 20-30 minutes until liquid is absorbed and rice is palatable. Serve with salad and french bread. Add some Tabasco for a little kick.