Crock Pot Jambalaya Pastalaya Recipe Cajun Recipe For Banana

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CAJUN PASTALAYA



Cajun Pastalaya image

My own Cajun pastalaya recipe I put together after trying 3 or 4 different local Southern Louisiana recipes. The prep/cook times may be off, as I have never timed myself. Hope y'all enjoy! Serve with crusty bread.

Provided by Bevin

Categories     Main Dish Recipes     Pasta     Shrimp

Time 1h30m

Yield 8

Number Of Ingredients 20

2 tablespoons butter
1 pound andouille sausage, sliced
1 cup finely chopped celery
1 large sweet onion (such as Vidalia®), finely chopped
1 large green bell pepper, finely chopped
3 cloves garlic, finely chopped
1 pound skinless, boneless chicken thighs, cut into bite-sized pieces
1 (28 ounce) can crushed tomatoes (such as San Marzano®)
1 teaspoon sweet paprika
1 teaspoon Creole seasoning (such as Tony Chachere's®)
¼ teaspoon cayenne pepper
2 cups chicken broth
1 (16 ounce) package penne pasta
1 pound uncooked medium shrimp, peeled and deveined
½ cup heavy whipping cream
½ bunch fresh thyme, chopped
½ bunch fresh oregano, chopped
½ bunch fresh basil, chopped
¼ cup chopped green onions
¼ cup Parmesan cheese, or to taste

Steps:

  • Melt butter in a large pot over medium heat. Add sausage and cook for 2 minutes. Add celery, onion, bell pepper, and garlic; cook until soft, 5 to 7 minutes. Add chicken and cook until no longer pink inside and juices run clear, 5 to 7 minutes more. Add tomatoes, paprika, Creole seasoning, and cayenne pepper; bring to a simmer and cook for 10 minutes.
  • Add broth to the pot and return to a simmer. Add penne and simmer for 8 minutes. Add shrimp. Continue to simmer, stirring constantly, until pasta is tender but firm to the bite and shrimp are cooked through, about 7 minutes more.
  • Stir in cream. Stir in thyme, oregano, and basil. Cook until just heated through, 3 to 5 minutes more. Serve topped with green onions and Parmesan cheese.

Nutrition Facts : Calories 640.1 calories, Carbohydrate 53.7 g, Cholesterol 185.1 mg, Fat 31.5 g, Fiber 4.7 g, Protein 36.6 g, SaturatedFat 12.7 g, Sodium 1217.6 mg, Sugar 7.1 g

COLLEEN'S SLOW COOKER JAMBALAYA



Colleen's Slow Cooker Jambalaya image

This recipe came about from a lot of experimenting over the years. My family and friends like this version the best. Serve over cooked rice.

Provided by Colleen Murtaugh

Categories     Soups, Stews and Chili Recipes     Stews     Jambalaya Recipes

Time 8h20m

Yield 12

Number Of Ingredients 13

1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
1 pound andouille sausage, sliced
1 (28 ounce) can diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
1 cup chopped celery
1 cup chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper
½ teaspoon dried thyme
1 pound frozen cooked shrimp without tails

Steps:

  • In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
  • Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.

Nutrition Facts : Calories 234.6 calories, Carbohydrate 6.1 g, Cholesterol 98.9 mg, Fat 13.6 g, Fiber 1.4 g, Protein 20.2 g, SaturatedFat 4.4 g, Sodium 687.6 mg, Sugar 2.8 g

CAJUN PORK JAMBALAYA



Cajun Pork Jambalaya image

The keys to jambalaya are fresh ingredients and perfectly steamed rice. Some folks cook jambalaya on the stovetop, but I've adopted an easier, foolproof oven method. When the pot is in the oven, cover tightly with a heavy lid and do not peek - steam cooks this dish. When removed from the oven, do not stir the jambalaya. If you do (and I warned you), it will become a mushy, sticky, starchy mess. Follow the recipe and you will become a jambalaya master.

Provided by George Graham - AcadianaTable.com

Time 2h15m

Yield 6

Number Of Ingredients 17

4 strips of smoked bacon, chopped
2 cups diced onion
2 cups diced celery
2 cups diced green bell pepper
2 tablespoons minced garlic
2 cups sliced smoked pork sausage, cut into bite-sized pieces
1 cup sliced andouille sausage, cut into bite-sized pieces
1 cup diced tasso
1 cup diced ham
½ cup beer
1 cup chopped flat-leaf parsley
1 cup diced green onion tops
1 tablespoon cayenne pepper
Dash of hot sauce
Kosher salt and freshly ground black pepper
4 cups uncooked Louisiana long-grain white rice, such as Supreme
4 cups chicken stock

Steps:

  • Preheat the oven to 400ºF.
  • In a large, heavy cast-iron pot with a heavy lid over medium-high heat, fry the bacon until crispy. Remove the bacon, chop into pieces and save for later.
  • Add the onions, celery, and bell pepper to the bacon drippings. Cook until translucent and add the garlic. Cook for another 2 minutes and then remove the vegetables to a platter.
  • In the same pot, add the sausages, tasso, and ham. Continue to sauté until the meats turn brown, about 5 to 10 minutes. Deglaze the pot by pouring in the beer and scraping the bits from the bottom of the pot while stirring.
  • Add the bacon pieces, all of the browned vegetables, parsley, and green onions. Add the cayenne and a couple of shakes of hot sauce along with salt and black pepper to taste.
  • Add the rice to the pot and stir until evenly distributed. Add the stock and stir again.
  • Here is the important point of jambalaya cooking - cover the pot and place in the hot oven for 1 hour. Open a cold beer and forget about it. Do not stir or even raise the lid on the pot for the first hour. In that hour, all the flavors are coming together, and the rice is gently cooking.
  • At the end of 1 hour, take a peek, but do not stir (or it will become sticky and starchy). Make sure most of the stock has been absorbed and take a taste to see if the rice is cooked to at least al dente. If so, turn off the oven, cover the pot and let it continue cooking in the carryover heat of the oven for another 20 minutes.
  • When your guests are seated, remove the pot from the oven and place in the middle of the table. Uncover and dig in. Oh, and be sure to have lots of French bread and ice-cold beer.

CAJUN PASTALAYA RECIPE



Cajun Pastalaya Recipe image

This Cajun pastalaya recipe is the perfect marriage of Cajun jambalaya and pasta. It cooks in one pot.

Provided by The Gifted Gabber

Categories     Main Course

Number Of Ingredients 8

1 package smoked sausage, sliced into half moons
1 cup green bell pepper, diced
1 cup white onion, diced
1 tbsp garlic, minced
1.5 tbsp Tony Chachere's spices (You may reduce this to 1 tbsp to reduce spice.)
1 tsp smoked paprika (or regular paprika)
12 oz rotini pasta
4 cups tomato broth (made from Knorr's Caldo de Tomate)

Steps:

  • In medium deep skillet, cook sliced sausage 3-4 minutes until browned.
  • Remove sausage to drain in colander.
  • Add diced peppers and onions to skillet with the excess oil, and saute mixture until slightly translucent.
  • Add sausage back to pan along with spices. Cook 1-2 minutes longer.
  • Add Rotini and prepared tomato broth. Bring mixture to boil over medium-high heat.
  • Reduce heat to medium and cook about 20 minutes until most of the liquid has been absorbed.
  • Garnish with parsley and a bit of Parmesan cheese.

Nutrition Facts : Calories 242 kcal, Carbohydrate 50 g, Protein 8 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 635 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

CROCK-POT JAMBALAYA-PASTALAYA



Crock-Pot Jambalaya-Pastalaya image

I have yet to try this recipe but it looks pretty good. I got it off of a website called realcajunrecipes.com. It calls for noodles but you can obviously use rice instead if you like. Posted for ZWT5

Provided by Leahs Kitchen

Categories     Gumbo

Time 4h15m

Yield 6-8 serving(s)

Number Of Ingredients 16

12 ounces boneless skinless chicken breasts, cut in 1 inch cubes
1 lb smoked sausage
2 green bell peppers, chopped
1 onion, chopped
2 celery ribs, chopped
3 garlic cloves, minced
14 ounces whole tomatoes, blended
1/3 cup tomato paste
14 ounces beef broth
1 tablespoon dried parsley
1 1/2 teaspoons dried basil
1/2 tablespoon oregano
1 tablespoon Tabasco sauce
1/2 tablespoon salt
1 lb shrimp (optional)
1 lb pasta or 3 -4 cups cooked rice

Steps:

  • In a crock-pot add all together except, bell pepper and shrimp.
  • Cook on high for 4 hours.
  • Add shrimp and bell pepper and cook an additional 30 minutes.
  • Serve over rice or combine with enough rice to the desired consistency. Instead of rice, prepare pasta and serve over it for Pastalaya.

Nutrition Facts : Calories 697.4, Fat 26.9, SaturatedFat 9.1, Cholesterol 85.1, Sodium 2419.3, Carbohydrate 68.8, Fiber 5.3, Sugar 7, Protein 43.6

RAGIN' CAJUN JAMBALAYA (CROCK POT)



Ragin' Cajun Jambalaya (Crock Pot) image

One of our favorites! Delicious-- and so easy!!! This is a simple meal to put together and then come home to after a day of shopping or sports. Serve with a crusty baguette or rolls. Enjoy!

Provided by BecR2400

Categories     One Dish Meal

Time 5h10m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 large onion, finely chopped
1 large green bell pepper, chopped
2 celery ribs, thinly sliced (with leaves)
16 ounces kielbasa or 16 ounces andouille sausages, sliced
2 cups cooked cubed chicken (optional)
1 (28 ounce) can petite diced tomatoes, undrained
1 cup uncooked converted rice
1 cup chicken stock or 1 cup water
2 teaspoons cajun seasoning (I use Salt-Free Cajun Seasoning Salt-Free Cajun Seasoning)
1 lb frozen tailless cooked large shrimp, defrosted
snipped fresh parsley, to garnish
hot sauce, to serve

Steps:

  • Place all the ingredients except the shrimp into the crock pot; stir well to combine.
  • Cover and cook on LOW heat for 4-5 hours, until rice is done and vegetables are tender. (If you have an older model crockpot as I do, cook on HIGH for same amount of time).
  • Stir in the shrimp, cover, and cook for 20-30 minutes until heated through.
  • Garnish with snipped parsley and serve with hot sauce at the table.

Nutrition Facts : Calories 457.9, Fat 22.5, SaturatedFat 7.3, Cholesterol 146.5, Sodium 1187.5, Carbohydrate 38.3, Fiber 3.2, Sugar 7.4, Protein 24.6

SLOW COOKER JAMBALAYA



Slow Cooker Jambalaya image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 7h15m

Yield 4 servings

Number Of Ingredients 14

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 pound andouille sausage, diced
1 (28-ounce) can diced tomatoes
1 medium onion, chopped
1 green bell pepper, seeded and chopped
1 stalk celery, chopped
1 cup reduced-sodium chicken broth
2 teaspoons dried oregano
2 teaspoons Cajun or Creole seasoning
1 teaspoon hot sauce
2 bay leaves
1/2 teaspoon dried thyme
1 pound frozen peeled and cooked shrimp, thawed
2 cups cooked rice

Steps:

  • In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.
  • Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.

CROCK POT JAMBALAYA



Crock Pot Jambalaya image

My new crockpot just became my new best friend! I gave it a first workout with my Jambalaya and it cooked it to perfection! The aroma that went through the house while this was cooking was mouth watering! If you love cajun food like we do, I don't think you will be disappointed in this spicy, full of flavor dish. Enjoy! My...

Provided by Diane Atherton

Categories     Seafood

Time 4h10m

Number Of Ingredients 18

1 lb chicken breast or thighs, cut in 1-inch pieces
1 lb andouille chicken sausage (7 links), sliced, or smoked sausage of choice
1 to 2 lb shrimp, peeled and deveined (the more shrimp the better)
1/2 large onion, chopped
1 large bell pepper, chopped
3 or 4 clove fresh garlic, minced
2 stalk(s) celery, sliced, optional
1 qt diced tomatoes, or a large (28 oz) can, undrained
1 c chicken broth
1/2 c dry white wine
1 tsp oregano, dried
2 tsp parsley flakes
1 tsp basil, dried
1 tsp cajun seasoning ( mr. pete's or zatarains are both good)
1 tsp everglades seasoning (can use an add'l tsp of cajun seasoning if you can't find this)
1 tsp cayenne pepper
salt, to taste
cooked rice

Steps:

  • 1. Layer chicken pieces and sausage slices in bottom of crock pot. Peel and devein shrimp; keep refrigerated until ready to add.
  • 2. Combine onion, pepper, celery and garlic; layer on top of meat. NOTE: I had every intention of adding celery but I forgot. This Jambalaya was still outstanding.
  • 3. Combine tomatoes, broth, wine and seasoning; pour over onion/pepper mixture.
  • 4. Set crock pot on HIGH. Cook for 4 hours. Add shrimp the last 20 minutes of cooking time. (You can cook on LOW for 8 hours) NOTE: taste test before adding shrimp; add additional seasoning if desired at this point. I did not find it necessary to add anything extra, flavor was perfect for me.
  • 5. To serve, place a scoop of hot rice in a bowl and spoon jambalaya over rice.

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