Deep South Jambalaya Recipes

SOUTHERN JAMBALAYA

Southern Jambalaya image

Make and share this Southern Jambalaya recipe from Food.com.

Provided by PalatablePastime

Categories One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

2 medium onions, chopped
1 medium bell pepper, chopped
1/2 cup diced celery
3 cloves garlic, minced
3 tablespoons olive oil
1 lb shrimp, peeled and deveined
1 cup uncooked rice
2 cups chicken broth
1 (14 1/2 ounce) can diced tomatoes
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground thyme
1/2 teaspoon Tabasco sauce
1 bay leaf
1 lb cubed cooked ham

Steps:

Cook the onions, bell pepper, celery, and garlic in two tbsp of the oil in a Dutch oven, about 3-4 minutes.
Add shrimp and cook until shrimp are pink, about 5 minutes.
Remove shrimp mixture and reserve.
Add last tbsp oil to the pan along with the rice and cook over med-high heat about ten minutes, until the rice is a light brown, stirring frequently to prevent scorching.
Stir in the broth, tomatoes, salt, pepper, thyme, Tabasco, and the bay leaf.
Heat mixture to a boil then cover, reduce hear and simmer, about 15-20 minutes or until rice is tender.
Stir in the reserved shrimp and also the ham.
Cover and cook until heated through.
Remove bay leaf, and serve.

JAMBALAYA

Jambalaya image

Spicy jambalaya with chicken and andouille sausage.

Provided by Terri

Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes

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

J. C.'S CREOLE JAMBALAYA

J. C.'s Creole Jambalaya image

Number Of Ingredients 16

Ingredients

2 chicken bouillon cubes
1 cup hot water
1 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped celery
1 teaspoon chopped garlic
1/4 cup vegetable oil
1 cup chopped ham
1 1/4 cups short-grain rice
1 pound chopped shrimp
1/3 cup peeled, chopped tomato
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon Tabasco
1 tablespoon Tabasco jalapeño sauce
2 tablespoons chopped parsley

Steps:

Dissolve bouillon cubes in hot water. Over medium heat, sauté onion, bell pepper, celery, and garlic in oil until wilted. Add ham and rice and stir-fry 5 minutes. Add shrimp, tomatoes, bouillon water, salt, black pepper, and Tabasco sauces, and bring to a boil. Lower heat, cover, and cook 30 minutes. Stir in parsley. Serve hot.

Nutrition Facts : Nutritional Facts Serves

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