EVERYTHING JAMBALAYA
Although I was "not an easy child," my Cajun daddy says there are many reasons he loves me. I think this recipe may be at the top of a very short list!
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Cook rice to package directions.
- Place a large, deep skillet over medium high heat. Add oil and butter to the pan. Cube chicken and place in hot oil and butter. Brown chicken 3 minutes, add sausage, and cook 2 minutes more. Add onion, celery, pepper, bay, and cayenne.
- Saute vegetables 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more. Stir in tomatoes and broth and season with cumin, chili, poultry seasoning, and Worcestershire. Bring liquids to a boil and add shrimp.
- Simmer shrimp 5 minutes until pink and firm. Remove the pot from the heat and place on a trivet. Ladle jambalaya into shallow bowls. Using an ice cream scoop, place a scoop of rice on to the center of the bowlfuls of jambalaya. Sprinkle dishes with salt, pepper, chopped scallions, and thyme leaves.
JAMBALAYA
Provided by Food Network Kitchen
Time 4h10m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Combine the sausage, peppers, celery, scallions, tomatoes, rice, chicken broth, Cajun seasoning, bay leaves, thyme and cayenne in a 6-quart slow cooker.
- Cover and cook on low, 4 hours, adding the shrimp during the last 20 minutes of cooking. Discard the bay leaves. Serve topped with parsley.
LEGENDARY JAMBALAYA
Steps:
- Heat a large, heavy, dry stockpot or Dutch oven over high heat. Add 1 tablespoon peanut oil, and then brown the sausage. Remove the sausage from the pan, and reserve the drippings. Add another tablespoon peanut oil, and then brown the chicken, adding more peanut oil, if necessary.
- Return the sausage to the pan with the chicken, and add the onion, celery, garlic, and pepper. Saute until the meats and the vegetables are cooked through. Add the tomatoes and the hot sauce, and stir with a wooden spoon to combine. Add the file powder and the Cajun spice, reduce the heat to low, and simmer for at least 1 hour. Serve over cooked, steamed rice.
CAJUN JAMBALAYA
Steps:
- In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.
JAMBALAYA
Provided by Food Network
Time 47m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Melt the butter in a medium pot over medium heat. Add the sausage, onions, bell peppers, celery, and garlic, and saute until the sausage begins to brown, 5 to 8 minutes. Add the chicken and allow to brown on all sides. Add the herbs and rice, followed by the tomato sauce, stock, hot sauce, and salt and pepper, to taste. Bring to a boil, then reduce to a simmer and cook uncovered until the rice is tender, 20 to 25 minutes, stirring occasionally.
JAMBALAYA
This is one of the Zaar recipes that I adopted. I hope to prepare this one soon and will post any modifications that I make to the recipe.
Provided by Dreamgoddess
Categories Poultry
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat butter in tight, fully covered saucepan.
- Add onion and garlic, cook over low heat for 5 minutes.
- Add tomatoes and juice and bring to a boil.
- Sprinkle rice on top of tomatoes.
- Add salt, pepper cayenne and soup mix.
- Cook for 15 minutes.
- Then add green pepper, celery, parsley and basil.
- If necessary, add a little water or tomato juice and cook for another 5 minutes.
- Transfer to a casserole dish and add shrimp, chicken and juices, sliced mushrooms.
- Cover tightly.
- Bake in preheated oven for 15 minutes 350°F till shrimp are cooked, but not overdone.
Nutrition Facts : Calories 462.8, Fat 15.9, SaturatedFat 7, Cholesterol 162, Sodium 951.8, Carbohydrate 47.8, Fiber 3.6, Sugar 5.6, Protein 31.4
CAJUN JAMBALAYA
This recipe took me a year to perfect. The secret to making a Cajun jambalaya is to get the right amount of fond, those delicious browned bits left behind from browning your meats, to build the flavor and color of your jambalaya. We're also going to add a little tomato paste for color and flavor.
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 23
Steps:
- For the Creole seasoning: Combine the salt, black pepper, cayenne, garlic powder, onion powder, paprika, white pepper and cumin in a medium bowl.
- For the jambalaya: Heat 2 tablespoons oil in a 5-quart heavy-bottomed pot or large Dutch oven over medium heat. Rub the chicken with the remaining 2 tablespoons oil and 2 tablespoons of the Creole seasoning in a medium bowl until evenly coated. Add the chicken to the pot and cook until golden brown, about 5 minutes. Transfer the chicken to a large bowl. Add the sausage to the pot and cook until browned, 4 to 5 minutes. Transfer to the large bowl with the chicken. The bottom of the pot should be covered with browned bits.
- Add the celery, onions and peppers and cook, stirring and scraping the bottom of the pot occasionally, until the onions are translucent, about 3 minutes. Stir in the garlic, bay leaf, cayenne, thyme and 2 teaspoons Creole seasoning. Add the rice and stir once or twice to coat. Stir in the tomato paste, Worcestershire sauce, cooked chicken and sausage and remaining Creole seasoning. Stir in the chicken stock. Bring to a boil, cover and reduce the heat to a simmer. Cook until the liquid is reduced, and you see little holes on the top, about 30 minutes.
- Use a fork to stir in half of the green onions and fluff the rice. Cover and cook for 10 minutes. Taste and adjust the seasoning. Garnish with the remaining green onions and serve immediately.
HOMEMADE JAMBALAYA
Make and share this Homemade Jambalaya recipe from Food.com.
Provided by Timothy H.
Categories One Dish Meal
Time 3h
Yield 20-25 serving(s)
Number Of Ingredients 14
Steps:
- Slice sausage 1/4" thick.
- Cut pork into 1" cubes. Don't cut too small or the pork will fall apart.
- Cut onions, peppers, celery and garlic; again, not too small.
- In a large heavy pot (around 20 qt), preferably cast iron, heat oil on med/high temp.
- Brown sausage and remove; set aside, leaving grease in pot.
- Add pork and brown.
- Return sausage to pot and lower heat level to medium.
- Add onions, celery, peppers, garlic and green onion and stir well.
- Cover pot and cook, stirring occasionally until celery and onions are clear in color. (approx. 30 min).
- Add salt, black pepper, lemon pepper and cayenne pepper to taste. A good measurement is to sprinkle a light layer of each across the pot. You can always add more seasoning later if it's not enough.
- Add both cans of tomatoes; set one can aside to measure water and rice later.
- Use tomato can to fill pot with water. Fill until water level is 1" above meat. Count the number of cans of water and tomatoes you used; this is an important measurement for the amount of rice you will need later. Save one can for measuring rice.
- Bring back to a medium boil, reduce heat, cover, and let simmer for approximately 1 hour, gently folding meat & seasonings periodically.
- During this step, you can measure your rice. Using a tomato can, measure and set aside twice as much rice as the amount of water and tomatoes added earlier; for example, if you used 8 cans of water and 2 cans of tomatoes, you need 20 cans of rice. Set aside the rice until later.
- Check taste for additional seasonings. Keep in mind, the rice is going to soak up the majority of the seasoning, so you may want to make it a little on the strong side.
- You can skim some of the grease off the top of the jambalaya.
- Turn heat up to high and bring to a rolling boil, add rice and stir until pot returns to a boil. Reduce heat, cover, and simmer for 15-20 minutes.
- Remove from heat, let sit 5-10 minutes, fluff with spoon, serve, eat and ENJOY!
Nutrition Facts : Calories 631.2, Fat 40.1, SaturatedFat 13, Cholesterol 182.3, Sodium 725.4, Carbohydrate 10.2, Fiber 1.9, Sugar 4.4, Protein 54.8
CAJUN JAMBALAYA - EMERIL LAGASSE
I am currently working on a Cajun themed get together. I'll let you know how this recipe works with my guests. Retrieved from www.foodtv.com
Provided by Cristina Barry
Categories Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well.
- In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes.
- Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces.
- Stir in rice and slowly add broth.
- Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes.
- When rice is just tender add shrimp and chicken mixture and sausage.
- Cook until meat is done, about 10 minutes more.
- Season to taste with salt, pepper and Creole seasoning.
BEST EVER CROCK POT JAMBALAYA
A delicious dish to serve over rice with sausage, chicken, and shrimp. Have plenty of hot sauce for those who like it! This is perfect for cold weather and Mardi Gras.
Provided by PalatablePastime
Categories Chicken Breast
Time 7h30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Place all ingredients except shrimp and rice in crock pot.
- Cover and cook on low for 7-8 hours or on high for 3-4 hours, or until chicken is cooked through.
- During the last 30 minutes of cooking, stir in shrimp and cook covered, until shrimp are curled and opaque (and chicken is cooked as well).
- Serve mixture over hot steamed rice.
LOUISIANA SAUSAGE JAMBALAYA
Oh Boy, is this one good! It's a simple, but very authentic Louisiana jambalaya recipe given to me by a friend who grew up in New Orleans! Nice and spicy!
Provided by Grace Lynn
Categories One Dish Meal
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Melt butter in large pot over medium-high heat.
- Add the onions, green onions, bell pepper, garlic, serrano chile, bay leaves, Creole Seasoning, cayenne pepper and thyme.
- Cover and cook until vegetables are tender, stirring occasionally, about 15 minutes.
- Add sausage, broth, tomatoes and rice.
- Bring mixture to simmer.
- Reduce heat to low, cover and cook until rice is very tender, stirring occasionally, about 30 minutes to 45 minutes.
Nutrition Facts : Calories 559.2, Fat 28.9, SaturatedFat 12.7, Cholesterol 63.2, Sodium 1250.9, Carbohydrate 53.7, Fiber 2.4, Sugar 3.7, Protein 19.9
JAMBALAYA
This is from the Sooner Sampler Cookbook published by the Norman Junior League in the late 80s. It is a very, very good version of jambalaya! Highly flavored, and very easy to control the 'heat' factor.
Provided by ShanH
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Saute sausage in olive oil until brown.
- Add green pepper, onions and celery and saute until softened. Add parsley and garlic cloves.
- Add tomatoes, broth and all spices.
- Add rice and Tabasco.
- To wash rice (to remove starch) rinse and drain in cold water 3 times. Use a colander.
- Simmer 20 minutes or until most liquid has been absorbed.
- Add shrimp during the last 5 minutes of cooking and steam until remaining liquid is absorbed and shrimp are pink.
Nutrition Facts : Calories 713, Fat 31.5, SaturatedFat 9.9, Cholesterol 166.8, Sodium 1929.5, Carbohydrate 64.1, Fiber 5.3, Sugar 6.4, Protein 41.5
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