A1 Ultimate Jambalaya Recipes

MY BEST-EVER JAMBALAYA

My Best-Ever Jambalaya image

I tried to mimic Jambalaya from my favorite restaurant and it turned out so well my daughter and husband now prefer my recipe and won't order it when we go to the restaurant! -Alexis Van Vulpen, St. Albert, Alberta

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 10 servings.

Number Of Ingredients 12

Ingredients

2 tablespoons canola oil
1/2 pound fully cooked Spanish chorizo links, sliced
2 cups cubed fully cooked ham
3/4 pound boneless skinless chicken breasts, cubed
1 can (28 ounces) diced tomatoes, undrained
3 cups chicken broth
2 large green peppers, chopped
1 large onion, chopped
1 tablespoon Cajun seasoning
2 teaspoons hot pepper sauce
3 cups instant brown rice
1/2 pound uncooked medium shrimp, peeled and deveined

Steps:

In a Dutch oven, heat oil over medium-high heat. Add chorizo and ham; cook and stir 3-4 minutes or until browned., Add chicken to pan; cook 5-7 minutes or until no longer pink. Stir in tomatoes, broth, peppers, onion, Cajun seasoning and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until peppers are crisp-tender., Return to a boil; stir in rice and shrimp. Reduce heat; simmer, covered, 7-9 minutes or until shrimp turn pink. Remove from heat; let stand, covered, 5 minutes or until rice is tender.

Nutrition Facts : Calories 323 calories, Fat 12g fat (3g saturated fat), Cholesterol 79mg cholesterol, Sodium 1124mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 3g fiber), Protein 24g protein.

A1 ULTIMATE JAMBALAYA

A1 Ultimate Jambalaya image

I could live on this! Everybody loves this one, and agrees that its better than any Jambalaya they've ever ordered in a restaurant. Give it a try, you won't be disappointed I promise. The secret is the roasted red peppers and the butter. Don't be put off that the dish is finished in the microwave, it just ensures that there are no burnt pans to deal with later! The only other veg that work in this I find are sweetcorn or butternut squash/pumpkin cut into chunks and added just before it all goes in the microwave. Even my friends from Louisiana find it hard to accept that its perhaps even better (If not a little different) than they make. Enjoy!

Provided by robd16

Categories One Dish Meal

Time 1h

Yield 3-5 serving(s)

Number Of Ingredients 20

Ingredients

6 chicken thighs
100 -150 g chorizo sausage or 100 -150 g other spicy sausage
2 medium onions, chopped
1 red bell pepper, chopped
4 large garlic cloves, crushed
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon black pepper
1/2 teaspoon salt
2 bay leaves
2 sprigs fresh thyme or 1 teaspoon dried thyme
1 1/2 cups rice (preferably basmati)
shrimp or 200 -300 g prawns
1 good quality chicken stock cube
1 teaspoon sugar
50 g butter
0.5 (14 ounce) can tomatoes (approx 200g)
3 roasted peppers from a jars
1 cup water
Tabasco sauce or other hot pepper sauce, to serve

Steps:

Heat a little oil in a frying pan and brown the chicken skin side down on a high heat. Transfer to a large pan leaving the oil in the frying pan. Do the same with the chorizo sausage and keep the oil in the frying pan. You only want to brown and not cook the meat as it will cook further later on.
Next fry the onions and peppers on a medium heat for 5 minutes or so until softened and just starting to colour. Now add the garlic, paprika, cayenne pepper, black pepper, salt, bay leaves and thyme to the pan and fry for 2 mins stirring all the time and making sure nothing burns. Turn the heat down if necessary. Add everything to the large pan with the chicken.
Add the rice, shrimp, sugar, stock cube and butter to the large pan.
In a blender put the roasted red peppers, tomatoes and water together and blend until smooth.
Measure out 3 cups of this liquid (you may need to add more water) and add to the large pan. Bring everything to the boil.
Now transfer to a large glass microwavable bowl. Seal tightly with cling wrap and microwave on high for 15 - 20 minutes depending on your microwave. If it looks like the rice is still wet, microwave again for 5 more minutes or until the rice has absorbed all of the liquid.
Leave to stand for at least another 20 minutes but will keep warm for longer than an hour.
Best served warm not too hot, with plenty of Tabasco or other hot pepper sauce.

Nutrition Facts : Calories 1095.8, Fat 56.2, SaturatedFat 21.6, Cholesterol 223.1, Sodium 1457.8, Carbohydrate 94.9, Fiber 5.2, Sugar 8.2, Protein 49.8

JAMBALAYA I

Jambalaya I image

This is just a touch of New Orleans cuisine, zesty and flavorful! Plus it has the ease of being made in a slow cooker.

Provided by CORWYNN DARKHOLME

Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes

Yield 5

Number Of Ingredients 13

Ingredients

2 cups diced ham
2 onion, chopped
2 stalks celery, diced
1 green bell pepper, chopped
2 (14.5 ounce) cans stewed tomatoes
¼ cup tomato paste
3 cloves garlic, minced
1 tablespoon minced fresh parsley
½ teaspoon dried thyme
2 whole cloves
2 tablespoons vegetable oil
1 cup converted long-grain white rice
1 pound medium shrimp - peeled and deveined

Steps:

In a slow cooker combine and thoroughly mix the ham, onions, celery, bell pepper, tomatoes, tomato paste, garlic, parsley, thyme leaves, cloves, salad oil and rice. Cover and cook on low for 8 to 10 hours.
One hour before serving, turn slow cooker to high. Stir in the uncooked shrimp. Cover and cook until the shrimp are pink and tender.

Nutrition Facts : Calories 447.3 calories, Carbohydrate 51.7 g, Cholesterol 164.8 mg, Fat 12.7 g, Fiber 4.6 g, Protein 31.9 g, SaturatedFat 2.8 g, Sodium 1218.3 mg, Sugar 10.2 g

JAMBALAYA DELUXE

Jambalaya Deluxe image

This dish uses a variety of seafood for the seafood lover, along with chicken and sausage and is a zesty and spicy dish served over angel hair spaghetti. Great with a side of salad and Italian bread.

Provided by LASmith

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h45m

Yield 24

Number Of Ingredients 13

Ingredients

¼ cup olive oil
2 cups diced chicken breast meat
3 cloves garlic, minced
5 (3.5 ounce) links mild Italian sausage
5 (15 ounce) cans Italian-style stewed tomatoes
4 (16 ounce) cans diced tomatoes
1 (16 ounce) can tomato paste
3 tablespoons dry crab and shrimp boil seasoning
1 pound littleneck clams
1 pound mussels, cleaned and debearded
1 pound peeled and deveined medium shrimp (30-40 per pound)
1 pound bay scallops
2 (16 ounce) packages angel hair pasta

Steps:

Heat the olive oil in a large pot over medium-high heat. Stir in the chicken and garlic, followed by the sausage links. Cook, stirring occasionally, until the sausage is firm enough to slice, about 10 minutes. Slice the sausages into 1/2 inch thick pieces, and return to the pot.
Puree the stewed tomatoes, diced tomatoes, and tomato paste in batches using a blender. Stir the tomato mixture into the pot along with the shrimp boil. Bring to a simmer and cook for 15 minutes. Stir in the clams, mussels, shrimp, and scallops, then simmer 30 minutes longer. Remove from the heat, and allow to stand for 15 minutes.
While the jambalaya is cooling, bring a large pot of lightly-salted water to a rolling boil; stir in the angel hair pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink. Serve the jambalaya over the cooked pasta.

Nutrition Facts : Calories 316 calories, Carbohydrate 35 g, Cholesterol 64.8 mg, Fat 8.4 g, Fiber 3.5 g, Protein 24.2 g, SaturatedFat 1.9 g, Sodium 821.3 mg, Sugar 10 g

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