MY BEST-EVER JAMBALAYA
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
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.
JAMBALAYA SKILLET
Quick, easy and delicious is how Norlene Razak describes her fantastic, full-flavored skillet supper. "It remains a real standby recipe for me," writes the Kyle, Texas cook. "I can always turn out a tasty batch of it in a hurry for unexpected company, yet it's a little more special than many spur-of-the-minute meals."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook the chicken in butter over medium heat until no longer pink. Add the kielbasa, tomatoes, broth, green pepper and onion; bring to a boil. Stir in the rice, salt if desired and hot pepper sauce. Remove from the heat; cover and let stand for 5 minutes.
Nutrition Facts : Calories 311 calories, Fat 10g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 742mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
CINDY'S JAMBALAYA
This is a tradition here in the South. You can add anything you like to this basic recipe. You can add crawfish, chicken pieces, make it all sausage. You decide what you like and add it in!
Provided by Cindy in Pensacola
Categories Meat and Poultry Recipes Pork Sausage
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Heat the olive oil in a Dutch oven or large pot over medium heat. Stir in the sausage, and cook for 2 minutes. Add the onion, bell pepper, and celery; season with salt and Cajun seasoning. Cook and stir until the vegetables are soft, 6 to 8 minutes. Stir in the rice until evenly coated in the vegetable mixture, then pour in the tomatoes with juice, garlic, chicken broth, bay leaves, and thyme leaves. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
- After 20 minutes, stir in the shrimp, and cook 10 minutes uncovered until the shrimp turn pink and are no longer translucent in the center. Remove the pot from the heat, and let stand 5 minutes. Discard the bay leaves before serving.
Nutrition Facts : Calories 283.7 calories, Carbohydrate 24.6 g, Cholesterol 106.8 mg, Fat 11.5 g, Fiber 1.6 g, Protein 18.4 g, SaturatedFat 3.6 g, Sodium 889.2 mg, Sugar 3.6 g
CAJUN JAMBALAYA
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
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.
BROWN RICE JAMBALAYA
Nice nuttiness from the brown rice, also lower in fat and sodium free, it says, from the local newspaper. We liked it a lot!!
Provided by Derf2440
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large Dutch oven, heat oil over medium high heat, Add chicken, browning well on all sides; transfer chicken to plate, add sausage; cook until browned.
- Add onions, celery, green pepper and garlic; cook until softened, about 5 minutes.
- Add rice; stir to coat and continue cooking one minute.
- Add stock, salt, pepper and cayenne; bring to boil stirring well.
- Nestle chicken pieces into rice.
- Cover, cook over low heat until chicken is cooked through, liquid is absorbed and rice is tender, about 30 minutes.
- Remove from heat, stir in cilantro or parsley and leave covered 10 minutes.
- Garnish with sliced jalapeño.
- (I added the jalapeño into the jambalaya with the green pepper, rather than use it as a garnish).
Nutrition Facts : Calories 697.4, Fat 38.9, SaturatedFat 11.2, Cholesterol 95.8, Sodium 1331.4, Carbohydrate 50.7, Fiber 3.5, Sugar 6.5, Protein 34.8
EASY CAJUN JAMBALAYA
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
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
More about "cast iron jambalay recipes"
SEAFOOD AND CHICKEN JAMBALAYA - LODGE CAST IRON
From lodgecastiron.com
Servings 4-6Estimated Reading Time 2 minsCategory Entrée Recipes
- Heat the oil in a 12 Inch Skillet over medium-high heat until simmering. Season the chicken with salt and pepper to taste on both sides and add to the hot oil. Cook until browned on both sides, 3-5 minutes total. Remove to a plate.
- Pour off any rendered fat in the skillet and discard. Add the andouille and cook, stirring occasionally, until the meat starts to brown and render fat, about 3 minutes. Add the Cajun seasoning and stir to combine. Add the onion, celery, and bell pepper; cook, stirring occasionally, until the vegetables start to color, 5-7 minutes. Add the garlic and cook until fragrant, 45-60 seconds. Add the rice and stir to coat. Stir in the tomato sauce and stock and bring to a boil. Return the seared chicken thighs to the skillet and nestle them, without crowding, into the rice. Tuck the bay leaf into the rice. Transfer to the oven and bake, uncovered, for 30 minutes.
- Add the shrimp and stir to combine. Continue to bake, uncovered, until the rice is tender, the shrimp are opaque, and the juices of the chicken run clear when pierced with the tip of a knife, signifying the chicken is done, about 10 minutes. Remove the skillet from the oven and place on an enameled trivet to cool slightly. Taste and adjust the seasoning with salt and pepper. Spoon the jambalaya into warm serving bowls. Serve immediately.
MARK BOUDREAUX’S CAJUN JAMBALAYA
From realcajunrecipes.com
5/5 (17)Total Time 3 minsCategory Main Dishes
- Use high heat to preheat the pot and add the sausage. With a large spoon, constantly move the sausage from the bottom of the pot. Brown the sausage but be careful not to burn the meat; remove sausage.
- Using excess sausage drippings, brown the chicken on all sides (you may need to add some oil to pan to sauté). Again use the spoon to scrape the meat from sticking and burning to the bottom of the pot. Be careful not to over cook the thigh meat to the point that it shreds; remove thighs.
- Add Italian sausage and start to brown adding onions and bell peppers when sausage is halfway browned. (You may need to add a little oil again).
TENNESSEE VALLEY JAMBALAYA | LODGE CAST IRON
From lodgecastiron.com
Servings 6Category Entrée Recipes
- Preheat oven to 350 degrees F. Place a dutch oven over medium heat for 5 minutes. Add 1 tablespoon of olive oil and the sausage links to the dutch oven. Top with lid and cook for 3-5 minutes per side until cooked through.
- Add remaining olive oil, onion, bell pepper, and garlic to dutch oven until just tender, 7-10 minutes
- Stir in chicken, sausage, and ham. Add tomatoes, rice, chicken broth, thyme, chili powder, salt, and pepper. Crush tomatoes with a wooden spoon and stir to combine. Bring to a boil and cover with lid. Remove from stovetop and place in the oven for 1 hour.
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