Cindys Jambalaya Recipes

CINDY'S JAMBALAYA

Cindy's Jambalaya image

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

Ingredients

1 tablespoon olive oil
½ pound smoked sausage (such as Conecuh©), cut into 1/4-inch thick slices
1 large onion, chopped
1 cup chopped green bell pepper
1 cup chopped celery
salt to taste
½ teaspoon Cajun seasoning, or to taste
1 cup uncooked white rice
1 (14.5 ounce) can diced tomatoes with juice
1 tablespoon minced garlic
2 cups chicken broth
3 bay leaves
¼ teaspoon dried thyme leaves
1 pound peeled and deveined medium shrimp (30-40 per pound)

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

NICK'S JAMBALAYA RECIPE BY TASTY

Nick's Jambalaya Recipe by Tasty image

Here's what you need: oil, boneless, skinless chicken thighs, paprika, black pepper, garlic powder, cajun seasoning, cayenne, salt, andouille sausages, sweet onion, celery, green pepper, jalapeño, garlic, chicken stock, crushed tomato, rice, bay leaves, shrimp

Provided by Rie McClenny

Categories Dinner

Yield 4 servings

Number Of Ingredients 19

Ingredients

2 tablespoons oil, divided
1 lb boneless, skinless chicken thighs, cubed
1 teaspoon paprika
1 teaspoon black pepper
1 teaspoon garlic powder
1 tablespoon cajun seasoning
1 teaspoon cayenne
1 teaspoon salt
4 andouille sausages, cooked and sliced
1 sweet onion, diced
2 stalks celery, diced
1 green pepper, diced
1 jalapeño, minced
6 cloves garlic, minced
1 ½ cups chicken stock
2 cups crushed tomato
3 cups rice, cooked al dente
2 bay leaves
1 lb shrimp, peeled and divided

Steps:

Heat 1 tablespoon of oil in a 6-quart Dutch oven over medium- high heat. Add the chicken, paprika, black pepper, garlic powder, Cajun seasoning, cayenne, and salt. Stir to coat.
Once chicken is fully cooked, about 5 minutes, add the sausages and cook for 3 minutes.
Remove the chicken and sausage from the pot and set aside.
Using the same pot, add 1 tablespoon of oil to the pot. Add the onion, celery, green pepper, jalapeño, garlic, and 1 teaspoon of salt. Cook until vegetables are soft and tender, scraping any brown bits on the bottom of the pot, about 8-10 minutes.
Add chicken stock, crushed tomatoes, cooked rice, and bay leaves. Stir well and add the chicken and sausage back into the pot. Bring to a simmer.
Put the lid on and continue simmering for 10 minutes.
Stir in the shrimp. Put the lid back on and cook for 5 minutes, or until shrimp are cooked through.
Enjoy!

Nutrition Facts : Calories 1175 calories, Carbohydrate 78 grams, Fat 63 grams, Fiber 4 grams, Protein 71 grams, Sugar 10 grams

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