Creole Jambalaya Stew Recipes

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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.

CREOLE JAMBALAYA



Creole Jambalaya image

This Creole jambalaya recipe adapted from Picayune's Creole Cook Book interestingly states no tomatoes to be added, a divergence from today's standards of what makes a Creole jambalaya. The meat is strictly pork, although it's suggested veal brisket can also be used instead. There are no vegetables, except for the onions, and the dish is generously seasoned with a variety of spices and herbs.

Provided by TasteAtlas

Categories     Rice Dish

Yield 6 servings

Number Of Ingredients 14

1 ½ cups rice
1 pound fresh pork, cut into ½ inch square pieces
1 slice of ham
1 dozen of fine chaurice, smaller
2 onions
1 tbsp butter
2 garlic cloves
1 spring of thyme
1 spring of parsley
2 bay leaves
2 cloves, finely ground
3 quarts of beef broth or water
½ tbsp chili pepper
salt, pepper, and cayenne to taste

Steps:

  • In a large pan slowly brown the onions and pork in butter, then add the ham and garlic cloves together with minced thyme, parsley, bay leaves and ground cloves. Let these brown for five minutes then add the chaurice sausages, and cook for another five minutes.
  • Now, pour in water or beef broth and cook for 5 minutes. Once it boils, add the rice, chili pepper, salt, pepper, and cayenne.
  • Let everything boil together for 30 minutes or until the rice is cooked.
  • Make sure you often stir to ensure that the ingredients are well incorporated.

CREOLE JAMBALAYA STEW



Creole Jambalaya Stew image

This jambalaya stew is a favorite every year for Lenten soup suppers at church...

Provided by Suebee

Categories     Soups, Stews and Chili Recipes     Stews     Jambalaya Recipes

Time 5h

Yield 8

Number Of Ingredients 11

2 cups chicken broth
1 (14.5 ounce) can diced tomatoes
2 medium onions, chopped
2 stalks celery, sliced
1 large green bell pepper, coarsely chopped
6 cloves garlic, minced
2 teaspoons Creole seasoning
½ pound andouille sausage, sliced
½ pound turkey kielbasa, sliced
1 cup uncooked white rice
1 pound uncooked medium shrimp, peeled and deveined

Steps:

  • Place chicken broth, tomatoes, onions, celery, bell pepper, garlic, and Creole seasoning in the bottom of a 5- to 6-quart slow cooker. Cover and cook on High for 4 to 5 hours, or Low for 8 to 10 hours.
  • Heat a large nonstick skillet over medium heat during the last 50 minutes of cooking time. Add andouille sausage and turkey kielbasa to the skillet and cook, turning occasionally, until browned, about 5 minutes. Stir sausage and rice into the slow cooker.
  • Cover and cook on High for 30 minutes. Stir in shrimp and continue to cook until rice is tender and shrimp are just opaque in the centers, 10 to 15 minutes more.

Nutrition Facts : Calories 300.7 calories, Carbohydrate 27 g, Cholesterol 121.8 mg, Fat 11.6 g, Fiber 1.8 g, Protein 19.8 g, SaturatedFat 3.7 g, Sodium 1108 mg, Sugar 3.9 g

CREOLE STYLE CHICKEN AND SAVORY JAMBALAYA



Creole Style Chicken and Savory Jambalaya image

Provided by Food Network

Time 1h

Yield 8 to10 servings

Number Of Ingredients 15

1 whole chicken, chopped
1 rib celery with leaves
1 onion, chopped
3/4 cup green pepper, chopped
1 clove garlic
1 eggplant, chopped
1 bay leaf
1 pound smoked sausage, sliced into 1/2-inch pieces
1 pound ham, cubed
1 (60-ounce) can tomato paste
2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon hot pepper sauce
4 cups long grain rice
1/4 cup parsley, chopped

Steps:

  • Cook chicken in a large pot on stovetop over medium heat. Add celery, onion, green pepper, garlic, eggplant and bay leaf and cook until chicken and vegetables are tender. Add sausage and ham and brown lightly, about 3 to 5 minutes. Add tomato paste, salt, pepper and hot sauce. Add rice and mix thoroughly. Cook over low heat for 15 minutes stirring frequently. Remove bay leaf, add parsley and serve.
  • Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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 BROILED CATFISH



Creole Broiled Catfish image

This Creole broiled catfish provides a different technique to cook the fish instead of the traditional fried version. Serve with sautéed vegetables and brown rice.

Provided by Adrian Miller

Categories     Main Dish Catfish

Time 20m

Yield 8

Number Of Ingredients 5

8 (8 ounce) fillets catfish
¼ cup olive oil
1 tablespoon seasoned pepper
1 tablespoon garlic powder with parsley
1 tablespoon spicy seasoned salt

Steps:

  • Position a rack 5 inches below the heating element of an oven and preheat the broiler to high.
  • Rinse the fish fillets under cold running water and pat them dry. Brush both sides with oil and arrange them in a single layer on a broiler pan lined with aluminum foil.
  • Mix together the seasoned pepper, garlic powder, and seasoned salt in a small bowl. Sprinkle half of the spice mixture over one side of the fish.
  • Broil for 5 minutes. Using a spatula, carefully turn the fish over. Sprinkle with the remaining spice mixture. Continue broiling until the fish is opaque in the center, 3 to 5 minutes more. Serve immediately.

Nutrition Facts : Calories 362.1 calories, Carbohydrate 1.6 g, Cholesterol 105.3 mg, Fat 23.8 g, Protein 34.8 g, SaturatedFat 4.9 g, Sodium 990.9 mg

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

CREOLE-STYLE VEGETARIAN JAMBALAYA



Creole-Style Vegetarian Jambalaya image

This is a pretty good recipe and using eggplant in this dish is a good idea. This dish has lots of room for you to improvise and create your own jambalaya. This recipe is Creole-style, with a tomato base, but you may omit the tomato paste and tomatoes if you want country-style jambalaya. Serve with a salad and ice cold beer.

Provided by Miss Annie

Categories     Stew

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 20

1/2 cup olive oil
2 cups yellow onions, small dice
1 cup red onion, small dice
1 cup bell pepper, small dice
1 cup celery, small dice
2 cups eggplants, small, diced
1 cup yellow squash, diced
1 cup zucchini, diced
1 tablespoon garlic, minced
2 tablespoons shallots, chopped
3 cups tomatoes, chopped
salt & freshly ground black pepper, to taste
1/2-1 teaspoon cayenne pepper, to taste
2 teaspoons creole seasoning, to taste
1/2 teaspoon dried thyme
3 bay leaves
4 cups long grain rice
1 cup tomato paste
8 cups vegetable stock
1 cup green onion, chopped

Steps:

  • Heat the oil in a large heavy pot over medium heat.
  • Add the onions, shallots, celery, bell peppers and garlic and saute until tender, about 5 minutes.
  • Add the eggplant, squash, and zucchini, and saute until they're tender, about other 5 minutes or so.
  • Add the tomatoes.
  • Season with salt, Creole seasoning, and additional cayenne, if desired.
  • Add the bay leaves.
  • Add the rice and stir for 2 to 3 minutes.
  • Heat the tomato paste in a non-stick pan and stir, making sure it doesn't stick or burn, until the sugars in the paste begin to caramelize, and the paste begins to turn a deep mahogany color.
  • Deglaze with some of the vegetable stock, stir and combine thoroughly.
  • Add the tomato paste to the rest of the vegetable stock and stir until well-blended.
  • Add the vegetable stock/tomato mixture to vegetables, stir and cover.
  • Cook for 30 to 35 minutes, or until the rice is tender and the liquid has been absorbed.
  • Do not stir the jambalaya while it's cooking.
  • Remove from heat and let stand for 2-3 minutes.
  • Add the green onions and mix thoroughly.
  • Garnish with some fresh long chives, and serve with a salad and good beer.

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.

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