Creole Jambalaya Recipes From Louisiana

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JAMBALAYA



Jambalaya image

Jambalaya is a delicious traditional one-pot meal from Louisiana that is composed of rice mixed with vegetables and meat or seafood.

Provided by Mike Benayoun

Categories     Main Course

Time 1h10m

Number Of Ingredients 22

4 tablespoons vegetable oil
3 cloves garlic (, minced)
1 onion (, finely chopped)
1 green bell pepper (, seeded and chopped)
1 stalk celery (, finely chopped)
1 lb smoked sausage ((andouille), cut into ¾ inch slices)
1 lb chicken breast (, cubed)
28 oz diced tomatoes ((canned))
15 oz tomato sauce ((canned))
2 bay leaves
2 cups chicken broth
1 tablespoon creole seasoning ((recipe below))
1-½ cups rice
3 teaspoons paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon basil
½ teaspoon thyme
1 teaspoon black pepper
½ teaspoon Cayenne pepper
Dutch oven

Steps:

  • Heat the oil in a Dutch oven. Add the onion, bell pepper and celery and sauté for 8 to 10 minutes. Add garlic and sauté for 2 minutes.
  • Add sausage and chicken and cook for about 10 minutes.
  • Add tomatoes, tomato sauce, bay leaves, broth, Creole or Cajun seasoning and rice. Cover and simmer on low heat for about 40 minutes.

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.

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.

HATTIE'S CREOLE JAMBALAYA



Hattie's Creole Jambalaya image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 24

Extra-virgin olive oil, enough to coat a skillet
4 boneless chicken breasts, julienne-cut
20 jumbo shrimp, peeled and de-veined
All-purpose flour, for dusting
5 links andouille sausage, 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 or medium grained rice
4 cups seafood or chicken stock
2 cups tomato juice
10 fresh crawfish, shell-on, optional
1 bunch scallions, 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.

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.

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.

AUTHENTIC CREOLE JAMBALAYA



Authentic Creole Jambalaya image

Make and share this Authentic Creole Jambalaya recipe from Food.com.

Provided by Dona England

Categories     Creole

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

1 1/2 lbs raw whole cleaned shrimp
1 cup diced tasso
2 tablespoons butter
1/2 cup chopped onion
1/4 cup chopped green bell pepper
2 cloves garlic, minced
1/2 cup chopped celery
2 cups canned tomatoes, chopped liquid reserved
1 cup raw rice
3 bay leaves
1 cup water, including tomato liquid
salt
cayenne pepper

Steps:

  • Saute onion, green pepper, celery, garlic in melted butter Add shrimp and ham and saute about 5 minutes.
  • Stir in tomatoes and cook 10 minutes.
  • Stir in rice, add seasoning and liquid.
  • Bring to a boil cover and simmer until rice is done.

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.

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