Cajun Style Jambalaya Recipes

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CAJUN JAMBALAYA



Cajun Jambalaya image

You will see my choices of meats here, but feel free to mix and match; just look for the approximate weight. Always use medium- or long-grain rice, and, if you are using store-bought Cajun or Creole seasonings, you won't need salt -- they are very salty to begin with.

Provided by Hank Shaw

Categories     Main Course     Rice

Time 1h5m

Number Of Ingredients 15

1/4 pound bacon
1 pound skinless duck breasts, diced
2 pounds bone-in chicken or pheasant thighs ((either skinless or skin-on is fine))
2 onions, chopped
3 celery stalks, chopped
1 green pepper, chopped
5 cloves garlic, minced
1 tablespoon tomato paste ((optional))
2 teaspoons dried oregano
2 tablespoons Cajun seasoning
2 quarts chicken or other light stock
1/2 pound andouille sausage
2 1/2 cups medium- or long-grained rice
1/4 cup chopped scallions or chives
1/4 cup chopped parsley

Steps:

  • In a large Dutch oven or similar pot, fry the bacon over medium heat. When it's crispy, remove and chop. Set aside. Brown the duck and thighs well. Add the onion, celery and green pepper and brown that, too. Let this cook a minute or three, then add the garlic. In some cases, your pot may be too crowded, so if that happens, fish out the thighs for the moment.
  • As the vegetables are cooking, use the liquid they release to scrape the browned bits off the bottom of the pot. Let everything cook until you get bits starting to stick again. Add a splash of stock and the tomato paste, along with the oregano and Cajun seasoning. Stir well and let this cook until it starts to stick one more time.
  • Stir in the rice and andouille and let this cook for a minute or two. Add in the rest of the stock, stir well, scrape any browned bits off the bottom of the pot and bring to a simmer. Cover the pot, drop the heat to low and let this cook until the rice is done, about 20 minutes.
  • Stir in the chives and parsley before serving.

Nutrition Facts : Calories 633 kcal, Carbohydrate 56 g, Protein 50 g, Fat 23 g, SaturatedFat 7 g, TransFat 0.1 g, Cholesterol 185 mg, Sodium 564 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 13 g, ServingSize 1 serving

CAJUN JAMBALAYA



Cajun Jambalaya image

Make and share this Cajun Jambalaya recipe from Food.com.

Provided by 2Bleu

Categories     Stew

Time 45m

Yield 4 serving(s)

Number Of Ingredients 17

12 jumbo shrimp, peeled, deveined and chopped
4 ounces chicken, diced
1 tablespoon creole seasoning
2 tablespoons olive oil
1/4 cup onion, chopped
1/4 cup green bell pepper, chopped
1/4 cup celery, chopped
3 garlic cloves, chopped
1/2 cup tomatoes, chopped
3 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1 cup rice
3 cups chicken stock
5 ounces andouille sausages, sliced
1 teaspoon salt
1 teaspoon black pepper

Steps:

  • In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. Set aside.
  • In a large pot heat oil over medium-high heat. Add the onion, pepper and celery. Cook for about 3 minutes.
  • Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes.
  • When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.

CAJUN JAMBALAYA



Cajun Jambalaya image

This recipe took me a year to perfect. The secret to making a Cajun jambalaya is to get the right amount of fond, those delicious browned bits left behind from browning your meats, to build the flavor and color of your jambalaya. We're also going to add a little tomato paste for color and flavor.

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 23

3 tablespoons kosher salt
2 tablespoons black pepper
1 tablespoon cayenne pepper
1 tablespoon garlic powder or granulated garlic
1 tablespoon onion powder or granulated onion
1 tablespoon sweet paprika
1 tablespoon white pepper
1 1/2 teaspoons ground cumin
1/4 cup canola oil
6 boneless, skinless chicken thighs, chopped into 1-inch pieces
24 ounces smoked beef sausage, cut into 1/4-inch-thick slices
3 stalks celery, chopped
1 medium Spanish or white onion, chopped
1 bell pepper, chopped
6 cloves garlic, finely chopped
1 bay leaf
1 teaspoon cayenne pepper
1 teaspoon dried thyme
2 cups parboiled long-grain brown rice
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
4 cups low-sodium chicken stock
2 bunches green onions (6 to 8 bulbs), sliced (about 1 1/2 cups)

Steps:

  • For the Creole seasoning: Combine the salt, black pepper, cayenne, garlic powder, onion powder, paprika, white pepper and cumin in a medium bowl.
  • For the jambalaya: Heat 2 tablespoons oil in a 5-quart heavy-bottomed pot or large Dutch oven over medium heat. Rub the chicken with the remaining 2 tablespoons oil and 2 tablespoons of the Creole seasoning in a medium bowl until evenly coated. Add the chicken to the pot and cook until golden brown, about 5 minutes. Transfer the chicken to a large bowl. Add the sausage to the pot and cook until browned, 4 to 5 minutes. Transfer to the large bowl with the chicken. The bottom of the pot should be covered with browned bits.
  • Add the celery, onions and peppers and cook, stirring and scraping the bottom of the pot occasionally, until the onions are translucent, about 3 minutes. Stir in the garlic, bay leaf, cayenne, thyme and 2 teaspoons Creole seasoning. Add the rice and stir once or twice to coat. Stir in the tomato paste, Worcestershire sauce, cooked chicken and sausage and remaining Creole seasoning. Stir in the chicken stock. Bring to a boil, cover and reduce the heat to a simmer. Cook until the liquid is reduced, and you see little holes on the top, about 30 minutes.
  • Use a fork to stir in half of the green onions and fluff the rice. Cover and cook for 10 minutes. Taste and adjust the seasoning. Garnish with the remaining green onions and serve immediately.

EASY CAJUN JAMBALAYA



Easy Cajun Jambalaya image

I have always loved Cajun foods but my wife doesn't like the 'kick.' In response to this, I made my traditional Jambalaya without the heat. Everyone loved this recipe and I hope you will to. Enjoy!

Provided by Grant Michel

Categories     Soups, Stews and Chili Recipes     Stews     Jambalaya Recipes

Time 45m

Yield 6

Number Of Ingredients 15

2 teaspoons olive oil
2 boneless skinless chicken breasts, cut into bite-size pieces
8 ounces kielbasa, diced
1 onion, diced
1 green bell pepper, diced
½ cup diced celery
2 tablespoons chopped garlic
¼ teaspoon cayenne pepper
½ teaspoon onion powder
salt and ground black pepper to taste
2 cups uncooked white rice
4 cups chicken stock
3 bay leaves
2 teaspoons Worcestershire sauce
1 teaspoon hot pepper sauce

Steps:

  • Heat oil in a large pot over medium high heat. Saute chicken and kielbasa until lightly browned, about 5 minutes. Stir in onion, bell pepper, celery and garlic. Season with cayenne, onion powder, salt and pepper. Cook 5 minutes, or until onion is tender and translucent. Add rice, then stir in chicken stock and bay leaves. Bring to a boil, then reduce heat, cover, and simmer 20 minutes, or until rice is tender. Stir in the Worcestershire sauce and hot pepper sauce.

Nutrition Facts : Calories 488 calories, Carbohydrate 58.5 g, Cholesterol 73.9 mg, Fat 13.8 g, Fiber 1.6 g, Protein 29.1 g, SaturatedFat 4.1 g, Sodium 1082.5 mg, Sugar 3.1 g

CAJUN JAMBALAYA



Cajun Jambalaya image

One way to distinguish between Cajun and Creole jambalaya: Traditional Cajun cooking doesn't include tomatoes. It does contain plenty of thyme, paprika, and oregano for a flavorful dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h10m

Yield Serves 8 to 10

Number Of Ingredients 15

3 tablespoons safflower oil
1 1/4 pounds boneless skinless chicken thighs, cut into 1 1/2-inch pieces
Kosher salt and freshly ground pepper
3/4 pound Andouille sausage, thinly sliced on bias
1 medium onion, cut into small pieces (2 cups)
2 ribs celery, cut into small pieces (1 cup)
1 small green bell pepper, cut into small pieces (1 cup)
4 cloves garlic, thinly sliced (2 tablespoons)
2 cups long-grain white rice
1 bay leaf
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
4 cups low-sodium chicken broth

Steps:

  • Heat 2 tablespoons oil in a large enameled cast-iron skillet over medium-high. Season chicken with salt and pepper. Add chicken to skillet. Cook, turning occasionally to brown chicken all over, about 8 minutes. Remove chicken to a plate, leaving oil in skillet.
  • Add sausage, cook turning once to brown, about 1 minute per side. Remove to plate with chicken, leaving oil in skillet. Reduce heat to medium. Add remaining tablespoon oil, onion, celery, bell pepper, garlic, and 1 teaspoon salt. Cook, scraping brown bits from bottom of pan and stirring occasionally, until very soft and golden, about 8 minutes.
  • Add rice and cook, stirring constantly, 1 minute. Add bay leaf, paprika, cayenne, oregano, and thyme and continue to cook, stirring constantly, 1 minute. Return meat and any accumulated juices to skillet. Stir in broth, increase heat, and bring to a boil. Reduce to a simmer, cover, and cook until rice is tender, 20 minutes. Serve.

CAJUN JAMBALAYA (AUTHENTIC)



Cajun Jambalaya (Authentic) image

My first time making Jambalaya and my family absolutely loved it. I researched the Cajuns on wikipedia and came up with this recipe. It utilizes what they had available at the time. Enjoy!

Provided by Chef stevemib

Categories     Stew

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 16

1 lb chicken
1 lb andouille sausage
2 lbs shrimp (whole)
6 ears corn
2 green peppers, diced
2 onions, chopped diced
3 celery ribs, chopped
3 cups tomato sauce
12 cups chicken stock (homemade see recipe)
4 tablespoons cajun spices
1 teaspoon black pepper
1 teaspoon cayenne
2 teaspoons sea salt
4 tablespoons brown sugar
1 cup evaporated milk
4 cups rice (uncooked)

Steps:

  • Bring large pot of water to boil and add corn.
  • Cook for 15 minutes
  • Reserve water.
  • Using same water boil chicken 20 minutes
  • Reserve water for stock.
  • With a sharp knife scrape corn off the cob.
  • Remove chicken from the bone and dice.
  • Put tomato sauce, chicken, sausage, all veggies, 4 cups reserved chicken stock, evaporated milk and spices in a pot.
  • Bring to a boil and simmer 40 minutes.
  • Place rice in 8 cups reserved chicken and corn stock (add water if needed) and bring to boil and simmer 20 minutes.
  • Add whole shrimp and simmer 10 minutes.
  • Serve over rice.

Nutrition Facts : Calories 1446.2, Fat 41.9, SaturatedFat 13.7, Cholesterol 334.6, Sodium 3361.3, Carbohydrate 183.1, Fiber 8.7, Sugar 28.9, Protein 83.8

LOUISIANA JAMBALAYA



Louisiana Jambalaya image

My husband helped add a little spice to my life. He grew up on Cajun cooking , while I ate mostly meat-and-potato meals. —Sandi Pichon, Memphis, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 12 servings.

Number Of Ingredients 18

1/4 cup canola oil
1/2 pound smoked sausage, halved and sliced
2 cups cubed fully cooked ham
2 celery ribs, chopped
1 large onion, chopped
1 medium green pepper, chopped
5 green onions, thinly sliced
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
2 cans (14-1/2 ounces each) chicken broth
1 cup uncooked long grain rice
1/3 cup water
4-1/2 teaspoons Worcestershire sauce
2 pounds peeled and deveined cooked shrimp (31-40 per pound)

Steps:

  • In a Dutch oven, heat oil over medium-high heat. Add sausage and ham; saute until lightly browned. Remove and keep warm. In drippings, saute celery, onion, green pepper and green onions until tender. Add garlic; cook and stir 1 minute longer. Stir in tomatoes, thyme, salt, pepper and cayenne; cook 5 minutes longer., Stir in broth, rice, water and Worcestershire sauce. Bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 20 minutes. Stir in sausage mixture and shrimp; heat through. , Freeze option: Prepare jambalaya as directed, omitting rice and shrimp. Freeze shrimp and cooled jambalaya in separate freezer containers. Store rice in an airtight container at room temperature. To use, partially thaw jambalaya in refrigerator overnight. Place jambalaya in a 6-qt. stockpot; heat through. Add rice; cook, covered, about 10 minutes. Add frozen shrimp; continue cooking until shrimp are heated through and rice is tender, 5-7 minutes.

Nutrition Facts : Calories 295 calories, Fat 12g fat (3g saturated fat), Cholesterol 143mg cholesterol, Sodium 1183mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein.

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

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.

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