Creole Jambalaya From Bon Appetit Recipes

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SHRIMP AND SAUSAGE JAMBALAYA



Shrimp and Sausage Jambalaya image

Provided by Food Network

Categories     main-dish

Yield 6 to 8 servings

Number Of Ingredients 24

1 tablespoon olive oil
1 pound sausage, such as kielbasa or andouille, sliced
1 pound smoked ham, cubed
1 tablespoon butter
1 medium onion, diced
1 cup diced celery
1 green bell pepper, cored and diced
1 red bell pepper, cored and diced
1 cup seeded and diced tomato
3 garlic cloves, minced
1 jalapeno pepper, seeded and minced OR 1/2 teaspoon cayenne
2 teaspoons diced fresh oregano
1 teaspoon diced fresh thyme
2 tablespoons tomato paste
6 cups chicken stock, preferably homemade
3 cups long-grain rice, rinsed
3 bay leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 to 8 dashes hot sauce, optional (recommended: Tabasco)
1/2 cup chopped scallions, divided
3/4 cup chopped fresh parsley, divided
1/4 cup freshly squeezed lemon juice
1 pound medium shrimp, deveined (20 to 24 count)

Steps:

  • Heat the oil in a large Dutch oven or black iron pot over medium heat, add the kielbasa and saute for 8 to 10 minutes, until browned. Remove the kielbasa to a bowl, and set aside. Add the ham to the same pot and cook 8 to 10 minutes, until lightly browned. Remove to the bowl with the kielbasa, and set aside. Add the butter, onion, celery and peppers to the same pot and saute for 8 to 10 minutes, until the onion is translucent. Add the tomato, garlic, jalapeno or cayenne, oregano, thyme, and tomato paste and cook until all the vegetables and herbs are blended well. Add the stock and bring to a rolling boil. Stir in the rice, and add the sausage, ham, bay leaves, salt, pepper and hot sauce. Return to a boil, reduce the heat to low and simmer, covered, for 20 minutes. Add 1/4 cup of the scallions, 1/4 cup of the parsley, the lemon juice and the shrimp, and stir well. Cover the pot, remove it from the heat and allow the jambalaya steam, for 15 minutes, before serving.
  • Garnish with the remaining 1/4 cup scallions and 1/2 cup parsley, and a dash of hot sauce, if desired.

CREOLE JAMBALAYA



Creole Jambalaya image

Jambalaya is a traditional Louisiana dish, coming from our Spanish and French culture. Rice is the main ingredient, with different meats or seafood mixed in. I particularly like this variation with shrimp and ham. -Ruby Williams, Bogalusa, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 16

3/4 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green pepper
2 tablespoons butter
2 garlic cloves, minced
2 cups cubed fully cooked ham
1 can (28 ounces) diced tomatoes, undrained
1 can (10-1/2 ounces) condensed beef broth, undiluted
1 cup uncooked long grain white rice
1 cup water
1 teaspoon sugar
1 teaspoon dried thyme
1/2 teaspoon chili powder
1/4 teaspoon pepper
1-1/2 pounds fresh or frozen uncooked shrimp, peeled and deveined
1 tablespoon minced fresh parsley

Steps:

  • In a Dutch oven over medium-high heat, saute the onion, celery and green pepper in butter until tender. Add garlic; cook 1 minute longer. Add the next 9 ingredients; bring to a boil over medium-high heat. Reduce heat; cover and simmer until rice is tender, about 25 minutes. , Add shrimp and parsley; simmer, uncovered, until shrimp turn pink, 7-10 minutes.

Nutrition Facts : Calories 270 calories, Fat 6g fat (3g saturated fat), Cholesterol 132mg cholesterol, Sodium 974mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 25g protein.

BRAD'S CAMPSITE JAMBALAYA



Brad's Campsite Jambalaya image

Provided by Brad Leone

Categories     Soup/Stew     Chicken     Dinner     Lunch     Sausage     Shrimp     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 16

2 tablespoons vegetable oil
1 1/2 pounds skinless, boneless chicken thighs, cut into 1" pieces
1 pound andouille sausage, sliced
Kosher salt, freshly ground pepper
1 large onion, chopped
1 red bell pepper, chopped
4 celery stalks, chopped
4 garlic cloves, finely chopped
2 tablespoons tomato paste
1 pint cherry tomatoes, some halved, some whole
2 cups long-grain white rice
2 tablespoons Creole seasoning
2 bay leaves
6 cups low-sodium chicken broth
3/4 pound medium shrimp, peeled, deveined
Handful of fresh flat-leaf parsley leaves with tender stems

Steps:

  • Prepare grill for high heat. Heat oil in a large wok or skillet set directly on grate. (If cooking indoors, place over high heat.) Add chicken and sausage; season with salt and pepper. Cook, turning often, until browned, about 5 minutes.
  • Add onion, bell pepper, celery, and garlic. Cook, stirring often, until softened, about 5 minutes. Add tomato paste and cook, stirring, until it begins to darken, about 2 minutes. Mix in tomatoes, scraping up browned bits, then mix in rice, seasoning, and bay leaves. Add broth; season with salt and pepper. Bring to a boil.
  • Move wok to a cooler spot (or reduce heat), cover with foil, and simmer until almost all liquid is absorbed, 20-30 minutes.
  • Season shrimp with salt and pepper; mix into rice. Cover and cook until rice is tender and shrimp are cooked through, 5-8 minutes. Top with parsley.

CREOLE JAMBALAYA FROM BON APPETIT



Creole Jambalaya from Bon Appetit image

I'm looking forward to preparing this jambalaya. It's quite a bit different than other I've made and looks like it will be pretty easy to prepared. This recipe calls for fresh, pure pork sausage, removed from casing. I will be using Kielbasa or Polish Sausage. NOTE: Times noted are a guesstimation since I have not made this recipe as yet.

Provided by Happy Hippie

Categories     One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 9

2 tablespoons vegetable oil
1 lb pork sausage, removed from casing
3 1/2-4 lbs broiler-fryer chickens, cut into serving pieces
1 teaspoon salt
1 1/4 cups long-grain rice
1 1/2 cups diced tomatoes, canned
2 cups beef broth
2 teaspoons Tabasco sauce
garlic oil, to taste

Steps:

  • Heat 1 tablespoon of the oil in a large, heavy pot or Dutch oven over medium-high heat.
  • Add sausage and cook, stirring to break meat up until all pink has disappeared, 5-6 minutes.
  • Transfer sausage to a plate lined with paper towels to drain.
  • Season chicken pieces with salt.
  • Add remaining tablespoon of oil to pot. Add chicken and brown evenly on all sides.
  • Remove pan from heat and carefully drain off any excess oil that has accumulated in the pot.
  • Add sausage, rice, tomatoes, broth and Tabasco. (If using garlic oil, add here.) See recipe below.
  • Bring to a boil, then reduce heat to medium-low, cover pot and simmer until rice is tender and most of the liquid has been absorbed, about 25 minutes.
  • Remove from heat and let stand, covered, for 10 minutes.
  • Serve warm from pot.
  • Garlic Oil:.
  • 1/4 cup vegetable oil.
  • 1 head garlic (about 10 cloves), skinned and thinly sliced.
  • Heat vegetable oil in a small skillet over medium heat.
  • Add garlic and cook, stirring occasionally, until garlic is very brown.
  • Strain and use, according to taste.

CREOLE JAMBALAYA



Creole Jambalaya image

I've been to New Orleans a couple of times and absolutely loved jambalaya. Here is a version from the Napoleon House in the French Quarter. If you cannot find Anouille sausage, just subsitute another spicy sausage.

Provided by Scarlett516

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 17

2 teaspoons unsalted butter
1 lb andouille sausage
1/2 lb cooked chicken, diced
3 medium onions, chopped
6 green onions with tops, chopped
1 small green bell pepper, chopped
2 lbs small raw shrimp, peeled
2 cups rice
24 ounces beef broth or 3 cups broth made with beef bouillon
4 garlic cloves, minced
1 bay leaf
1/2 teaspoon thyme
1/4 teaspoon ground cumin
1/4 teaspoon allspice
1/4 teaspoon cayenne
salt, to taste
pepper, to taste

Steps:

  • Melt the butter and sauté the sausage and chicken just a little bit.
  • Add the onions and green pepper and sauté a little longer, until fragrant.
  • Add the rest of the ingredients, bring to a boil, then cover and cook on low until the liquid is absorbed and the rice is tender. This should take about 30 minutes.

CREOLE JAMBALAYA



Creole Jambalaya image

Provided by Leah Chase

Categories     Onion     Rice     Shellfish     Sauté     Mardi Gras     Dinner     Ham     Sausage     Bell Pepper     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 to 8 servings

Number Of Ingredients 15

1 lb. smoked ham (cubed)
1/2 lb. chaurice* (hot sausage cut in pieces)
1/2 lb. smoked sausage (cut in 1/2-inch slices)
1 cup chopped onions
3 cups uncooked rice
1/4 cup chopped green onions
1/2 tsp. paprika
1 tbsp. chopped parsley
1 tsp. ground thyme
1 tsp. chopped garlic
1/2 cup chopped green pepper
1 tsp. salt
1 bay leaf
1 lb. shrimp (peeled and deveined)
4 cups boiling water

Steps:

  • Place ham, sausages, and onions in 3-quart saucepan. Cover and cook over medium heat until onions are soft. No need to add any oil as the meat will provide enough fat for cooking. Add rice and stir well. Add all other ingredients. Bring to a boil. Let boil for 5 minutes. Lower heat. Cover pot tightly and let cook slowly for 35 minutes or until rice is tender. With a fork, fluff rice up, mixing sausages well.

LOUISIANA JAMBALAYA



Louisiana Jambalaya image

Provided by Stacy L. Callahan

Categories     Pork     Rice     Bon Appétit     Pasadena     California

Yield Serves 10

Number Of Ingredients 16

1/2 cup (1 stick) butter
2 red onions, chopped
5 green onions, chopped
1 large green bell pepper, chopped
4 garlic cloves, finely chopped
2 bay leaves
1 jalapeño chili, finely chopped with seeds
1 tablespoon Creole Seasoning
1/2 teaspoon ground cayenne pepper
1/2 teaspoon dried oregano, crumbled
2 tablespoons tomato paste
1 pound andouille sausage or hot Italian sausage, cut into 1/2-inch pieces
3/4 pound ham, cut into 1/2-inch pieces
2 14 1/2-ounce cans chicken broth
1 16-ounce can plum tomatoes, diced, with liquid
3 cups long-grain rice

Steps:

  • Melt butter in heavy large Dutch oven over medium-high heat. Add red onions, 4 green onion, bell pepper, garlic, bay leaves, jalapeño, Creole Seasoning, cayenne pepper and oregano. Cover and cook until vegetables are tender, stirring occasionally, about 15 minutes. Mix in tomato paste. Add sausage, ham, broth, tomatoes and rice. Bring mixture to simmer. Reduce heat to low, cover and cook until rice is very tender, stirring occasionally, about 1 hour. Garnish with remaining green onion and serve.

CREOLE JAMBALAYA



Creole Jambalaya image

Adapted from Chicago's famed House of Blues version of Jambalaya, this one takes less time, but doesn't skimp on BIG BAYOU flavor! It is one dish I am repeatedly asked to make. The great thing is you can throw in any number of meats and seafood that you have on hand, and leave one out if you want--any combination still tastes delicious! Have plenty of ice-cold beer on hand, you're gonna need it!

Provided by TinyBubbles

Categories     One Dish Meal

Time 1h45m

Yield 4-6 2 cup servings, 4-6 serving(s)

Number Of Ingredients 32

3 tablespoons bacon fat
4 ounces ham, diced (preferrably smoked)
4 ounces andouille sausages, diced
1 large onion, diced
3 stalks celery, diced
1 green pepper, diced
2 scotch bonnet peppers, diced (or jalapenos)
1 tablespoon garlic, minced
1 tablespoon creole seasoning (like Emeril's, recipe follows)
2 (14 1/2 ounce) cans diced tomatoes
1 (14 ounce) can tomato sauce
2 bay leaves
1 cup water
1 chicken bouillon cube
4 ounces butter
4 teaspoons creole seasoning
16 ounces large shrimp, peeled and deveined
2 cups cooked diced chicken (I use 2-3 breasts, with creole seasoning)
12 ounces andouille sausages, sliced then cut inot half circles
4 slices bacon, cooked and chopped
4 cups white rice, cooked
4 teaspoons fresh parsley, chopped
4 whole scotch bonnet peppers (for garnish)
combine and store in an airtight jar
2 tablespoons salt
2 1/2 tablespoons paprika
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon oregano
1 tablespoon thyme, dried not ground

Steps:

  • For the sauce:.
  • Heat bacon fat (or butter) in heavy saucepan and saute diced ham and sausage until crisp. Add onion, celery, both types of peppers, and garlic. Saute until tender, about 15 minutes.
  • Add creole seasoning, tomatoes, sauce, and bay leaves. Cook 10-15 minutes, stirring occasionally.
  • Add water and bouillon and cook on low for 45 minutes. Then remove bay leaves. Sauce can be made a day ahead.
  • For the Jambalaya:.
  • Heat butter in skillet, saute Andouille sausage until crisp . Sprinkle shrimp with creole seasoning, and saute until opaque, but not tough. Add chicken and bacon. Deglaze the pan with the prepared sauce, and heat through.
  • Stir in hot cooked white rice.
  • Serve topped with chopped fresh parsley and a whole Scotch Bonnet pepper.
  • Note: diced, leftover pork, crawfish, or other meat/seafood can bee added as well.

CHICKEN AND SAUSAGE JAMBALAYA



Chicken and Sausage Jambalaya image

Categories     Chicken     Rice     Low/No Sugar     Mardi Gras     Sausage     Bell Pepper     Potluck     Bon Appétit

Yield Serves 8

Number Of Ingredients 14

2 tablespoons olive oil
1 3 1/2-to 4-pound chicken, cut into 8 pieces
2 cups chopped onions
2 cups chopped green bell peppers
1/4 cup chopped fresh parsley
1 tablespoon minced garlic
2 pounds kielbasa or other fully cooked smoked sausage, cut into 1/2-inch-thick slices
2 bay leaves
2 teaspoons chili powder
1 teaspoon dried thyme
3/4 teaspoon (or more) cayenne pepper
1/4 teaspoon ground cloves
3 cups long-grain white rice
6 cups canned low-salt chicken broth

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.

HATTIE'S CREOLE JAMBALAYA



Hattie's Creole Jambalaya image

Why not serve Jambalaya for Sunday dinner this week? As with most Cajun or Creole spicy foods, serve with cold beer or a good wine and crusty bread. Recipe courtesy Justin Mason; Hattie's Restaurant

Provided by Denise

Categories     Stew

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 24

extra virgin olive oil, enough to coat a skillet
4 boneless chicken breasts, chopped bite-sized
20 medium shrimp, peeled and de-veined
all-purpose flour, for dusting
5 andouille sausages, sliced
5 cloves garlic, minced
2 green peppers, julienned
2 red peppers, julienned
4 stalks celery, chopped
6 fresh okra pods, sliced
1 large Spanish onion
1 tablespoon oregano
4 tablespoons parsley
2 tablespoons paprika
2 tablespoons chili powder
1 tablespoon cayenne
10 peeled plum tomatoes, chopped
4 tablespoons Worcestershire sauce
3 cups long-grain rice or 3 cups medium grain rice
4 cups seafood stock or 4 cups chicken stock
2 cups tomato juice
10 fresh crawfish, shell-on (optional)
1 bunch scallion, chopped
parsley, for garnish

Steps:

  • Coat a large, deep skillet with olive oil and keep on high heat until oil sizzles.
  • Dredge chicken and shrimp in flour and add to skillet with andouille sausage.
  • Lower heat and remove the par-cooked shrimp.
  • Add garlic, peppers, celery, okra, and onion and cook on low heat for about 4 minutes, stirring constantly.
  • Add all seasoning and diced tomatoes and Worcestershire.
  • Add uncooked rice and simmer for 2 to 3 minutes on low heat.
  • Add stock and tomato juice, then simmer for 5 minutes on medium heat, taking care to stir to prevent sticking.
  • Once rice has completely cooked, add shrimp and crawfish; simmer for 2 minutes.
  • Serve in a deep bowl and garnish with fresh chopped scallions and parsley.

Nutrition Facts : Calories 626.6, Fat 11.2, SaturatedFat 3.1, Cholesterol 90.5, Sodium 490.5, Carbohydrate 98.5, Fiber 8.3, Sugar 12.4, Protein 34.3

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From more.ctv.ca


CREOLE JAMBALAYA — COOKING WITH COCKTAIL RINGS | CREOLE RECIPES ...
Apr 16, 2018 - Typically there are two main types of jambalaya, Creole and Cajun. Creole, or red jambalaya, is made with tomatoes along with the meat and vegetables. Cajun jambalaya …
From pinterest.com


CHICKEN AND SAUSAGE GUMBO RECIPE | BON APPéTIT
2022-02-25 Combine 1 Tbsp. salt and next 3 ingredients in a small bowl; sprinkle all over chicken. Heat 1/2 cup oil in a large heavy pot over medium heat. Working in batches, sear …
From bonappetit.com


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