Creole Jambalaya
Savory Creole Jambalaya with Sausage, Chicken and Shrimp
Servings: 4 to 6 servings
Ingredients
- 1 pound Boneless, skinless chicken thighs cut into large chunks
- 1/2 teaspoon Black pepper
- 2 teaspoons Olive oil
- 16 ounces Old Havana Foods Sofrito Authentic Cuban Cooking Sauce
- 8 ounces Sweet peas (petit pois) drained, reserve peas and liquid separately
- 3 tablespoons Lime juice, fresh preferred from 1 large or 2 small limes
- 12 ounces Light bodied beer (do not use an IPA or bitter) split into 8 oz and 4 oz
- 1 1/2 cups Long grain white rice jasmine or basmati preferred
- 1 pinch Saffron optional
- 8 ounces Peeled and deveined shrimp
- 8 ounces Fully cooked, sliced sausage Andouille is recommended for authentic Creole Jambalaya
Instructions
- Lightly season chicken with pepper. Heat a large pot over high heat until hot. Add olive oil to pot and swirl to coat bottom. Add the chicken pieces, (skin side down if using bone-in.) Brown about 5 to 6 minutes, stirring occasionally or turning whole pieces after 4 minutes.
- Add Old Havana Foods Sofrito to pot, stir well to coat chicken with sofrito. Reduce heat to medium-low and simmer 5 minutes, stirring occasionally.
- Add 1½ cups chicken broth, 8 ounces beer (or additional chicken broth) lime juice, liquid from peas, rice (and saffron if using) to stockpot. Stir well to combine and bring to a simmer. Reduce heat to lowest setting; cover and simmer 20 minutes, stirring every 5 minutes.
- During last five minutes of cooking add shrimp and sausage.
- Turn off heat. Add remaining 4 ounces of beer (or chicken stock) and drained peas. Stir well to combine, cover and let stand 8 to 10 minutes.Add salt and pepper to taste. If large, cut bone-in chicken pieces in half.
Fiery Shrimp Creole (Camarones Enchilados Picante)
Shrimp bathed in a very spicy sauce of onions, sweet & hot peppers and tomatoes
Servings: 4
Ingredients
- 12 ounces Old Havana Foods Zesty Hot Cooking Sauce
- 3 tablespoons Ketchup
- 1 teaspoons Worcestershire
- 3/4 pound Raw shrimp, peeled and deveined
- 1 1/2 teaspoons Fresh parsley, chopped
Instructions
- Heat Old Havana Foods Zesty Hot Cooking Sauce, ketchup, and Worcestershire sauce in a medium stockpot over medium heat.
- Meanwhile, cut shrimp in half lengthwise and check that all veins and shells have been removed.
- When sauce begins simmering, add shrimp and cook for 5 to 7 minutes until shrimp are cooked through, stirring occasionally.
- Remove from heat, add parsley if using. Stir to combine. Serve over cooked rice.
Mojo Meat, Seafood, or Poultry
Zesty marinated protein cooked at high heat
Servings: 4
Ingredients
- 2 to 3 pounds Meat, fish or poultry pieces
- 4 to 6 tablespoons Old Havana Foods Mojo – Citrus Garlic Marinade
- 2 tablespoons Olive oil
- to taste Salt and pepper
Instructions
- Place meat in glass or stainless steel bowl or plastic bag, add Old Havana Foods Mojo Marinade and toss well to coat. Marinate as few as 30 minutes for small pieces or overnight for larger pieces.
- When ready to cook add oil and toss to coat.
- Grill, broil, roast or fry to desired level of doneness. Allow to rest 5 minutes before serving to retain juices.
- Serve with fully prepared black beans, rice and sweet ripe plantains for an authentic Cuban meal.
Seafood Ceviche with Avocado
Tart and refreshing this seafood ceviche satisfies on a hot summer day!
Servings: 4 to 6 people
Ingredients
- ¼ cup Old Havana Foods Mojo – Citrus Garlic Marinade
- 2 tablespoons Tomato paste
- 1 tablespoon Extra-virgin olive oil
- ¼ cup Minced red or yellow onoin
- 1 pound Cooked seafood, cut into bite-size pieces shrimp, scallops, calamari or firm white fish
- Salt and Pepper
- 1 teaspoon Hot sauce
- 2 tablespoons Chopped fresh cilantro
- 1 medium Avocado
Instructions
- In medium bowl combine Old Havana Foods Mojo Marinade, tomato paste and olive oil. Add , hot sauce and cilantro if using, mix well. Add onoin and seafood and mix well to coat. Season with salt and pepper and more Mojo Marinade of desired. Stir to combine. Refrigerate up to 4 hours.
- Just before serving chop avocado into ½” dice. Add to seafood mixture, combine gently so as not to smash avocado pieces.
Notes
Serve with tortilla or pita chips or as traditionally done in Latina America – with saltines!
Shrimp Creole (Camarones Enchilados)
Shrimp bathed in a moderately spicy sauce of onions, sweet peppers and tomatoes
Servings: 4
Ingredients
- 16 ounces Old Havana Foods Chili Cubano
- 1/4 cup Ketchup
- 1/2 teaspoon Tabasco
- 1 teaspoons Worcestershire
- 1/4 teaspoon Cayenne pepper
- 1 pound Raw shrimp, peeled and deveined
- 2 teaspoons Fresh parsley, chopped
Instructions
- Heat Old Havana Foods Chili Cubano, ketchup, hot sauce, Worcestershire sauce and pepper in a medium stockpot over medium heat.
- Meanwhile, cut shrimp in half lengthwise and check that all veins and shells have been removed.
- When sauce begins simmering, add shrimp and cook for 5 to 7 minutes until shrimp are cooked through, stirring occasionally.
- Remove from heat, add parsley if using. Stir to combine. Serve over cooked rice.