CHICKEN AND SAUSAGE PENNE JAMBALAYA
This Chicken and Sausage Penne Jambalaya is my delicious personal take on a classic recipe, loaded with chicken and Italian sausage that will be ready in only 30 minutes!
Provided by Joanna Cismaru
Categories Main Course
Time 30m
Number Of Ingredients 15
Steps:
- Season the chicken with chili powder, salt and pepper.
- Heat the olive oil in a large skillet. Add the chicken and sausage to the skillet and cook for 6 minutes just until the chicken and sausage start to brown.
- Add the onion and bell pepper to the skillet and cook for 2 minutes until the onion is translucent. Stir in the garlic and cook for another minute until fragrant.
- Add the diced tomatoes, chicken broth, penne and hot sauce to the skillet; stir well.
- Cook for 15 minutes until the penne is al dente.
- Garnish with green onions and cilantro
Nutrition Facts : Calories 354 kcal, Carbohydrate 55 g, Protein 19 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 27 mg, Sodium 743 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
CHICKEN AND SAUSAGE JAMBALAYA
A big batch of this comforting Creole classic comes together in about an hour.
Provided by Southern Living Editors
Time 1h5m
Yield Serves 8
Number Of Ingredients 15
Steps:
- Heat oil in a Dutch oven over medium-high. Add chicken and sausage, and cook, stirring constantly, until browned on all sides, 8 to 10 minutes. Remove with a slotted spoon to paper towels; blot with paper towels.
- Add onion, bell pepper, celery, garlic, bay leaves, Creole seasoning, thyme, and oregano to hot drippings; cook over medium-high until vegetables are tender, 5 to 7 minutes. Stir in rice, and cook until fragrant, about 3 minutes. Stir in chicken broth, tomatoes, chicken, and sausage. Bring to a boil over high. Cover, reduce heat to medium, and simmer, stirring occasionally, until rice is tender, about 20 minutes. Garnish with sliced scallions, if desired.
CHICKEN SAUSAGE JAMBALAYA
Having a cousin who's a pork producer is a bonus when looking for great recipes. This slightly spicy entree turns out perfectly every time.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4-6 servings.
Number Of Ingredients 14
Steps:
- Sprinkle chicken with 1/2 teaspoon salt, 1/2 teaspoon pepper and paprika. In a large skillet, cook chicken in oil over medium-high heat until juices run clear. Remove chicken and set aside., In the same saucepan, saute the onions, celery and peppers over medium-high heat for 1 minute. Stir in the sausage, rice, garlic, cayenne, chicken and remaining salt and pepper. Add broth; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender and liquid is absorbed. Fluff with a fork.
Nutrition Facts :
JAMBALAYA PASTA WITH PENNE, CHICKEN, SHRIMP AND ANDOUILLE
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- Fill a large, 1-gallon stock pot with a pasta insert, 3/4 full with water. Bring to a boil over high heat and season with salt to taste. Place the penne in the salted water and return to a boil, stirring occasionally. Cook the pasta until nearly al dente, 10 to 12 minutes. Drain and set aside, reserving 1 cup of the pasta cooking water.
- While the pasta cooks, set a 14-inch saute pan over medium-high heat and add 1 tablespoon of the olive oil, swirl the pan to evenly coat with the oil. Season the shrimp with 2 teaspoons of the Essence and 1/8 teaspoon salt. Place the shrimp in the pan and sear for 1 minute per side. Remove the shrimp from the pan and set aside. Add another tablespoon of the olive oil to the saute pan and season the chicken breast with 2 teaspoons of the Essence and 1/8 teaspoon of the salt. Place the chicken breast in the pan and sear for 3 minutes, turning to ensure even browning. Remove the chicken from the pan and set aside with the seared shrimp.
- Place the remaining tablespoon of olive oil in the saute pan and add the sausage, onions and bell peppers. Saute, stirring occasionally, until the sausage is lightly caramelized and the onions are translucent, about 3 minutes. Add the garlic to the pan and saute for 30 seconds. Add the chicken stock to the pan and scrape with a spoon to remove any browned bits that have formed in the bottom of the pan, about 30 seconds. Add the diced tomatoes, fresh thyme, the remaining tablespoon of Essence and 1/2 teaspoon salt and cook for 2 minutes. Add the heavy cream to the pan and cook an additional 2 minutes. Return the shrimp and chicken to the pan, as well as the nearly al dente pasta and the reserved 1 cup of pasta cooking water. Continue to cook the sauce and pasta, stirring occasionally, until the shrimp and chicken are cooked through, the pasta is al dente and most of the pasta cooking water has evaporated, about 3 minutes. Remove from the heat and add the basil and Parmesan. Toss to combine and serve while hot.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William Morrow, 1993.
CHICKEN AND SAUSAGE JAMBALAYA
Peppers and Creole spices make this N'awlins favorite pop-who would believe it was made in an oven bag? Recipe courtesy of Reynolds
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F. Add flour, Creole seasoning and thyme to Reynolds® Oven Bag; shake to blend. Place bag in 13x9x2-inch pan.
- Add chicken, sausage, tomatoes, rice, bell pepper, and onion to oven bag; turn several times to coat ingredients with seasonings. Arrange ingredients in even layer in bag. Fold down bag opening two times to hold it open; set aside.
- Microwave broth in a medium microwave-safe bowl or measuring cup for about 2 minutes on high power until broth is very hot. Carefully pour or ladle both over ingredients in oven bag. Carefully unfold bag opening.
- Close bag with nylon tie. Cut six 1/2-inch slits in top. Tuck ends of bag in pan.
- Bake 30 to 35 minutes, until chicken reads 170°F on meat thermometer and rice is done. Let stand 5 minutes. Carefully cut top of bag open; stir with rubber scraper or spoon. Garnish servings with chopped green onions and add hot sauce, if desired.
Nutrition Facts : ServingSize 1 Serving
CHICKEN AND SAUSAGE JAMBALAYA
Adapted from Cooking Light. You can use Andouille, Kielbasa, or Italian Sausage. My first time making this, I used a venison sausage.
Provided by KelBel
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Heat oil in a large Dutch oven over medium-high heat. Add sausage; cook about 8 minutes, stirring occasionally.
- Add bell pepper, onion, celery, and bay leaves; cook until vegetables are golden brown, stirring occasionally.
- Add chicken and next 8 ingredients (through garlic); cook 4 minutes, stirring occasionally.
- Add diced tomatoes and broth, and bring to a boil. Stir in rice.
- Cover, reduce heat, and simmer 20 minutes. Discard bay leaves. Stir in green onions.
CHICKEN AND SAUSAGE JAMBALAYA
Here is a plain and simple version of jambalaya that calls for low-fat sausage and skinless chicken breasts. It could just as easily be made with the full-strength stuff, and chicken thighs, to little ill effect. But if not, make sure to keep the spice levels high, to help amplify the flavor. (Sam Sifton)
Provided by Marian Burros
Categories dinner, main course
Time 35m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Combine rice and 1 1/2 cups water in a heavy-bottomed pot; bring to a boil. Reduce heat and simmer, covered, until liquid has been absorbed (17 minutes total).
- Wash and dry chicken and cut chicken into bite-size pieces. Slice sausage thin. Saute chicken and sausage in the sausage's own fat until chicken is brown on both sides; remove and set aside.
- Chop whole peppers and onion.
- Wipe out all but a thin coating of fat from the pot. Saute the peppers and onions until onions begin to soften.
- Meanwhile, mince garlic and add to pot. Wash, dry and chop thyme.
- When onion has softened, add the tomato puree, wine, chicken stock, hot pepper flakes and thyme along with chicken and sausage. Reduce heat to simmer, cover and continue to cook until flavors are completely blended, just a few minutes.
- When rice is cooked, add to pot and stir in. Season with salt and pepper and serve with some crusty bread.
Nutrition Facts : @context http, Calories 666, UnsaturatedFat 8 grams, Carbohydrate 97 grams, Fat 13 grams, Fiber 11 grams, Protein 36 grams, SaturatedFat 3 grams, Sodium 860 milligrams, Sugar 19 grams, TransFat 0 grams
SAUSAGE CHICKEN JAMBALAYA
For anyone who enjoys entertaining, this jambalaya is the perfect one-pot meal to feed a crowd. It's comforting, spicy and easy to make.-Betty Benthin, Grass Valley, California
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, saute sausage and chicken in oil for 5 minutes. Add celery and onion; saute 6-8 minutes longer or until vegetables are tender. Stir in the broth, tomatoes, rice, thyme and Cajun seasoning., Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Let stand for 5 minutes.
Nutrition Facts : Calories 259 calories, Fat 7g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 761mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges
CHICKEN & SAUSAGE JAMBALAYA
Make and share this Chicken & Sausage Jambalaya recipe from Food.com.
Provided by Mysterygirl
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cut chicken up into bite size pieces.
- Season with salt, cayenne pepper, and black pepper.
- Brown chicken in pot with melted butter.
- Remove chicken.
- Chop onions and bell pepper.
- Cut garlic finely.
- Brown onions, bell pepper, and garlic.
- Add tomato sauce and stewed tomatoes.
- Simmer 15 minutes.
- Add chicken and sausage cut into bite size pieces.
- Cook until chicken is tender.
- Add raw rice and chopped green onions.
- Stir ingredients thoroughly.
- Add enough water to cover ingredients by about 1 inch.
- Bring to a boil.
- Cover and cook on low heat for 30 minutes or until rice is tender.
Nutrition Facts : Calories 623.2, Fat 28.6, SaturatedFat 11.2, Cholesterol 61.8, Sodium 1854.4, Carbohydrate 67.5, Fiber 4.3, Sugar 6.3, Protein 23.5
CHICKEN AND SAUSAGE JAMBALAYA
Categories Chicken Rice Low/No Sugar Mardi Gras Sausage Bell Pepper Potluck Bon Appétit
Yield Serves 8
Number Of Ingredients 14
Steps:
- Heat oil in heavy large pot over high heat. Working in batches, add chicken and cook until brown on all sides, about 8 minutes per batch. Transfer chicken to platter. Reduce heat to medium-high; add onion, bell peppers, parsley and garlic to pot. Sauté until onions are tender, about 5 minutes. Add sausage, bay leaves, chili powder, thyme, cayenne pepper and cloves; sauté until spices are fragrant and flavors blend, about 5 minutes. Add rice; stir to coat.
- Pour broth over rice mixture in pot. Add chicken; press to submerge in liquid. Bring to boil. Reduce heat to low, cover and cook until liquid is absorbed, rice is tender and chicken is cooked through, about 35 minutes. Remove bay leaves. Season with salt, pepper and more cayenne pepper, if desired. Serve hot.
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