CREOLE JAMBALAYA
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
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
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
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
I found a version of this in reader's digest many years ago. I have since revised it to my own tastes so many times that I no longer even remember what the original recipe was anymore. I love it very spicy so I use extra hot sauce at the table. Tabasco is my preferred brand but Frank's isn't too bad. Just not as spicy but with very good flavor.
Provided by Karen From Colorado
Categories Chicken
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Cook onions, garlic, green pepper and celery in the bacon drippings or cooking oil until onion is browned.
- Add parsley, ham, thyme, and bay leaves; cook 5 minutes, stirring often.
- Add salt, hot sauce, tomatoes with juice, tomato sauce, and 2 cups of water; simmer 5 minutes.
- Add rice; reduce heat and simmer, covered for 30 minutes.
- Add shrimp and smoked sausage; cover and simmer 10 or 15 minutes longer or until rice is tender and liquid is absorbed.
- Season to taste with salt and more hot sauce.
- -------Chicken Jambalaya--------.
- Add chicken and polish sausage.
- When the onion-celery mix is done, finish as directed, omitting ham and shrimp.
CREOLE STYLE CHICKEN AND SAVORY JAMBALAYA
Provided by Food Network
Time 1h
Yield 8 to10 servings
Number Of Ingredients 15
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.
CREOLE JAMBALAYA
Creole Jambalaya
Provided by Southern Living Editors
Time 1h25m
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Melt butter in a large skillet over medium heat. Add onion and next 3 ingredients; sauté until tender. Add ham, sausage, and next 4 ingredients. Cook, stirring occasionally, 20 minutes.
- Stir in rice, cover, and cook, stirring occasionally, 30 minutes over low heat. Garnish, if desired.
CREOLE JAMBALAYA
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
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.
CREOLE JAMBALAYA
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
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.
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