Curts Playoff Jambalaya Recipes

BAD BART'S BLACK JAMBALAYA

Bad Bart's Black Jambalaya image

Provided by Food Network

Time 1h45m

Yield 12 servings

Number Of Ingredients 17

Ingredients

1/4 cup vegetable oil
1 pound Louisiana smoked sausage, sliced into wedges
3 ribs celery, diced small
2 poblano peppers, diced small
1 yellow onion, diced small
1/2 pound braised pork
1/2 pound boneless and skinless roasted chicken thigh meat
One 12-ounce can black-eyed peas
4 1/4 cups stock (chicken, pork or beef)
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh thyme
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon granulated garlic
1 teaspoon cayenne pepper
2 cups parboiled rice

Steps:

Place a 4-gallon saucepan over medium heat. Add the vegetable oil and heat. Add the sausage and cook until it sizzles and curls. Next, add the trinity (celery, peppers and onions) and cook until golden brown. Then add the braised pork and cook 15 minutes, stirring somewhat frequently (every other minute or so).
Add the chicken, stir and cook for another 10 minutes. Add the black-eyed peas and cook another 10 minutes. Then add the stock and bring to a simmer. Add the fresh herbs and salt, black pepper, garlic and cayenne pepper. Add the rice, bring to simmer, cover, reduce the heat to low and cook until the rice is soft, about 30 minutes. Yea you right...you got some Bad Bart's Black Jambalaya!

NICK'S JAMBALAYA RECIPE BY TASTY

Nick's Jambalaya Recipe by Tasty image

Here's what you need: oil, boneless, skinless chicken thighs, paprika, black pepper, garlic powder, cajun seasoning, cayenne, salt, andouille sausages, sweet onion, celery, green pepper, jalapeño, garlic, chicken stock, crushed tomato, rice, bay leaves, shrimp

Provided by Rie McClenny

Categories Dinner

Yield 4 servings

Number Of Ingredients 19

Ingredients

2 tablespoons oil, divided
1 lb boneless, skinless chicken thighs, cubed
1 teaspoon paprika
1 teaspoon black pepper
1 teaspoon garlic powder
1 tablespoon cajun seasoning
1 teaspoon cayenne
1 teaspoon salt
4 andouille sausages, cooked and sliced
1 sweet onion, diced
2 stalks celery, diced
1 green pepper, diced
1 jalapeño, minced
6 cloves garlic, minced
1 ½ cups chicken stock
2 cups crushed tomato
3 cups rice, cooked al dente
2 bay leaves
1 lb shrimp, peeled and divided

Steps:

Heat 1 tablespoon of oil in a 6-quart Dutch oven over medium- high heat. Add the chicken, paprika, black pepper, garlic powder, Cajun seasoning, cayenne, and salt. Stir to coat.
Once chicken is fully cooked, about 5 minutes, add the sausages and cook for 3 minutes.
Remove the chicken and sausage from the pot and set aside.
Using the same pot, add 1 tablespoon of oil to the pot. Add the onion, celery, green pepper, jalapeño, garlic, and 1 teaspoon of salt. Cook until vegetables are soft and tender, scraping any brown bits on the bottom of the pot, about 8-10 minutes.
Add chicken stock, crushed tomatoes, cooked rice, and bay leaves. Stir well and add the chicken and sausage back into the pot. Bring to a simmer.
Put the lid on and continue simmering for 10 minutes.
Stir in the shrimp. Put the lid back on and cook for 5 minutes, or until shrimp are cooked through.
Enjoy!

Nutrition Facts : Calories 1175 calories, Carbohydrate 78 grams, Fat 63 grams, Fiber 4 grams, Protein 71 grams, Sugar 10 grams

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

Ingredients

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

EASY JAMBALAYA RECIPE BY TASTY

Easy Jambalaya Recipe by Tasty image

Here's what you need: olive oil, chicken breasts, andouille sausage, garlic, jalapeño pepper, white onion, red bell pepper, yellow bell pepper, green bell pepper, celery, chicken stock, tomato, rice, cajun seasoning, bay leaf, dried thyme, cayenne pepper, shrimp, salt, pepper

Provided by Tasty

Categories Lunch

Yield 4 servings

Number Of Ingredients 20

Ingredients

2 tablespoons olive oil
2 chicken breasts, diced
1 lb andouille sausage, sliced
4 cloves garlic
1 jalapeño pepper, diced
1 white onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
2 ribs celery, diced
3 cups chicken stock
14 oz tomato, crushed
1 ½ cups rice
2 tablespoons cajun seasoning
1 bay leaf
1 teaspoon dried thyme
½ teaspoon cayenne pepper
1 lb shrimp
salt, to taste
pepper, to taste

Steps:

Heat olive oil in a large pot over medium high heat. Add diced chicken breasts and Andouille sausage. Add salt and pepper to taste, and cook thoroughly.
Add crushed garlic and a diced jalapeño pepper.
NOTE: Leave the jalapeño seeds in for extra spice
Stir in diced onion, peppers, celery until they're soft.
Add chicken stock, tomatoes, rice, cajun seasoning, bay leaf, dried thyme, cayenne pepper and stir.
Cover and simmer stew for 30 minutes.
NOTE: Stir occasionally to make sure the rice doesn't burn at the bottom of the pan.
Once the rice is cooked, add in shrimp, season with salt and pepper, then continue simmering until the shrimp are cooked through.
Enjoy!

Nutrition Facts : Calories 1371 calories, Carbohydrate 81 grams, Fat 84 grams, Fiber 4 grams, Protein 64 grams, Sugar 18 grams

JAMBALAYA

Jambalaya image

A spicy jambalaya with chicken, andouille sausage, rice and Cajun seasonings that's easy to make in one pot.

Provided by Terri

Categories Jambalaya

Time 1h5m

Yield 6

Number Of Ingredients 17

Ingredients

2 tablespoons peanut oil, divided
1 tablespoon Cajun seasoning
10 ounces andouille sausage, sliced into rounds
1 pound boneless skinless chicken breasts, cut into 1 inch pieces
1 onion, diced
1 small green bell pepper, diced
2 stalks celery, diced
3 cloves garlic, minced
1 (16 ounce) can crushed Italian tomatoes
½ teaspoon red pepper flakes
½ teaspoon ground black pepper
1 teaspoon salt
½ teaspoon hot pepper sauce
2 teaspoons Worcestershire sauce
1 teaspoon file powder
1 ¼ cups uncooked white rice
2 ½ cups chicken broth

Steps:

Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.

Nutrition Facts : Calories 465.1 calories, Carbohydrate 42.4 g, Cholesterol 73.1 mg, Fat 19.8 g, Fiber 3 g, Protein 28.1 g, SaturatedFat 5.7 g, Sodium 1632.7 mg, Sugar 2 g