Favorite Jiffy Jambalaya Recipes

JIFFY JAMBALAYA

Jiffy Jambalaya image

This is a speedy, spicy version of jambalaya that makes for a quick dinner. Originally taken from Quick Cooking (2001), credited to Carolyn Gubser, I've made some changes to suit my family's tastes.

Provided by WhoKnew

Categories One Dish Meal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 19

Ingredients

1 medium onion, chopped
1 medium green pepper, chopped
1 medium red pepper, chopped
1 tablespoon vegetable oil
1 lb kielbasa (fully cooked) or 1 lb Polish sausage, cut into 1/4 inch slices (fully cooked)
1/2 lb shrimp, deveined & pre-cooked
1 (28 ounce) can diced tomatoes, undrained
1/2 cup water
1 tablespoon sugar
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon fresh green chili pepper, de-seeded, and chopped
1/4 teaspoon garlic powder
2 teaspoons hot pepper sauce
1 1/2 cups uncooked rice
1 tomatoes, seeded & chopped
1/4 cup cilantro, finely chopped

Steps:

In a skillet, saute onion and peppers in oil until tender.
Stir in sausage, tomatoes, water, sugar, and seasonings.
Bring to boil and add rice.
Add shrimp.
Cover and cook for 5 minutes or until the rice is tender and shrimp is cooked through.
Garnish with tomatoes & cilantro.

Nutrition Facts : Calories 530.6, Fat 24.4, SaturatedFat 7.5, Cholesterol 129.5, Sodium 1093.7, Carbohydrate 53.9, Fiber 3.9, Sugar 9.5, Protein 23.1

MY BEST-EVER JAMBALAYA

My Best-Ever Jambalaya image

I tried to mimic Jambalaya from my favorite restaurant and it turned out so well my daughter and husband now prefer my recipe and won't order it when we go to the restaurant! -Alexis Van Vulpen, St. Albert, Alberta

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 10 servings.

Number Of Ingredients 12

Ingredients

2 tablespoons canola oil
1/2 pound fully cooked Spanish chorizo links, sliced
2 cups cubed fully cooked ham
3/4 pound boneless skinless chicken breasts, cubed
1 can (28 ounces) diced tomatoes, undrained
3 cups chicken broth
2 large green peppers, chopped
1 large onion, chopped
1 tablespoon Cajun seasoning
2 teaspoons hot pepper sauce
3 cups instant brown rice
1/2 pound uncooked medium shrimp, peeled and deveined

Steps:

In a Dutch oven, heat oil over medium-high heat. Add chorizo and ham; cook and stir 3-4 minutes or until browned., Add chicken to pan; cook 5-7 minutes or until no longer pink. Stir in tomatoes, broth, peppers, onion, Cajun seasoning and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until peppers are crisp-tender., Return to a boil; stir in rice and shrimp. Reduce heat; simmer, covered, 7-9 minutes or until shrimp turn pink. Remove from heat; let stand, covered, 5 minutes or until rice is tender.

Nutrition Facts : Calories 323 calories, Fat 12g fat (3g saturated fat), Cholesterol 79mg cholesterol, Sodium 1124mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 3g fiber), Protein 24g protein.

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