Ninja Foodie Jambalaya Recipe

Cajun Jambalaya in the Ninja Foodi The Salted Pepper

WebFeb 28, 2019 · It's easy sailing from here on, I promise! Add the 2 tablespoon of butter to the inner pot and set the Ninja Foodi to high …

Rating: 5/5(7)
1. Make up seasoning blend. Slice chicken breasts into 1/4-1/2" slices. Dice up celery, carrots, onion, and green pepper. Cut the bottom white part up to the bright green stalk of the green onion and slice. Reserve the green tops for garnish.
2. Set the Ninja Foodi to the high saute setting and add in both oils and butter, Allow to heat until very hot, but be sure not to burn the butter. Season Chicken breasts with 1 Tbsp of seasoning mix. Add chicken slices just a few at a time and brown on both sides which should only take a minute or so on each side. Remove and place in bowl.
3. Add 1/2 cup flour to the oil in the Ninja Foodi to make the roux. Stir frequently and reduce the heat to medium. Allow the roux to cook and darken until it goes past the color of peanut butter. You can add more flour if you roux is too thin. The end consistency should be just a bit thinner than tomato paste. This can take 20-25 minutes. You may have to adjust the heat up and then back down again. Stir frequently to prevent burning. Remove as much of the roux as you can from the inner pot and reserve for later use.
4. Add the 2 Tbsp of butter to the inner pot and set the Ninja Foodi to high saute. Add in the onion, green pepper, celery, carrots and cook for a few minutes. Add in the garlic. Add 1 Tbsp of Cajun Seasoning. Continue to cook for 2-3 minutes.

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Low Sodium Shrimp Jambalaya Hacking Salt

WebAug 8, 2017 · Heat the olive oil in a large skillet or wok over medium high heat. Add the red onion , celery. and bell pepper (known in the south as …

1. Add all of the spices to a small jar or seal-able container. place the lid on tightly and shake until blended. You can make larger batches and keep in a sealed container on your spice rack.
2. Heat the olive oil in a large skillet or wok over medium high heat

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Healthy Jambalaya The Foodie Physician

WebFeb 22, 2013 · Add the liquid to the pot and stir to combine all the ingredients well. Taste the liquid and season it with salt and pepper to …

Rating: 4.8/5(16)
1. Make a shrimp stock by placing the shrimp shells in a medium saucepan with the chicken broth or water. Bring to a boil then lower the heat until the liquid is gently simmering. Simmer 20 minutes then strain the liquid, reserving it. Discard the shrimp shells.
2. Meanwhile, heat the olive oil in a large Dutch or heavy-based pot. Add the sausage and brown on both sides, 3-4 minutes. Add the onion, peppers and celery and season them with salt and pepper. Cook 5-6 minutes until they start to soften and then stir in the garlic and tomato paste. Cook another 2 minutes, then add the bay leaf, thyme, oregano, cayenne and Tabasco. Stir in the tomatoes along with their juices and the rice.
3. Pour the chicken broth into a measuring cup and if needed, add enough water so that you have 3 cups of liquid. Add the liquid to the pot and stir to combine all the ingredients well. Taste the liquid and season it with salt and pepper to taste. Bring the liquid to a boil, then lower to a simmer, cover the pot and cook until rice is just cooked through, about 50-55 minutes. Stir in the shrimp, lemon juice and half the scallions. Cover the pot and cook another 7-8 minutes until the shrimp are pink and cooked through. Uncover the pot and cook another few minutes until any extra water is evaporated.
4. Garnish jambalaya with reserved scallions before serving. Serve with hot sauce on the side if desired.

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