Its So Easy Its Cheating Jambalaya Recipes

QUICK JAMBALAYA

Steps:

• Cut sausage into 1/2-inch slices. Melt butter in a 5 to 6-quart pan over medium-high heat. Add sausage, onion, red bell pepper, green bell pepper and garlic; cook, stirring occasionally, 5 minutes or until vegetables are soft and sausage is lightly browned.
• Stir in tomatoes, pepper sauce, black pepper, crushed red pepper flakes and salt to taste. Bring to a boil; add shrimp. Cook 3 minutes or until shrimp are cooked and opaque in center.
• Gently stir in hot rice and cook 3-5 minutes or until heated through.

BIG EASY JAMBALAYA

Steps:

• In a 5-qt. slow cooker, combine all ingredients except rice. Cover and cook on low for 5-6 hours or until chicken is tender., Stir in rice. Cook on high 30 minutes longer or until rice is tender.

MY BEST-EVER JAMBALAYA

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.

BUBBA'S JAMBALAYA

Steps:

• Heat a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon pieces with a slotted spoon, and set aside. Add celery, bell pepper, and onion to the bacon drippings, and cook until tender.
• Add the ham, chicken and sausage to the pot, and pour in the tomatoes, beef broth and chicken broth. Season with thyme and Cajun seasoning. Bring to a boil, and add the rice. Bring to a boil, then turn the heat to low, cover, and simmer for about 20 minutes, until the rice is tender.
• Stir in the shrimp and bacon just before serving, and heat through. If you use uncooked shrimp, let it cook for about 5 minutes before serving.

OVEN BAKED JAMBALAYA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in large stock pot. Saute onion, green pepper, celery and garlic until tender, being careful not to burn the garlic. Add tomato paste and cook to brown slightly, stirring constantly. Stir in bay leaves, Creole seasoning blend and Worcestershire sauce. Pour into a large roasting pan. Squeeze tomatoes to break up into pieces, and add to mixture in pan. Stir in juice from tomatoes, chicken stock, ham, sausage, chicken, shrimp and rice. Mix well. Cover tightly with aluminum foil.
• Bake in preheated oven for 1 1/2 hours, stirring once halfway through baking time. Remove bay leaves before serving.

IT'S SO EASY IT'S CHEATING JAMBALAYA

Steps:

• Debone the chicken into bite size pieces.
• Slice the sausage into bite size pieces.
• I usually use 2/3 the chicken pieces and ½ lb. sausage depending on how much meat you like in your jambalaya.
• Brown the sausage.
• Combine the sausage, chicken pieces, Jambalaya Mix and stock in a 2 quart saucepan.
• Cover and bring to a boil.
• Stir, reduce heat and simmer, without stirring, 30 minutes.
• When water is absorbed and rice is tender, turn jambalaya lightly with spoon.
• Add salt, pepper, and hot sauce to taste.
• TIP: For those lucky enough to live in the south to purchase this mix from Walmart or other Grocers.

QUICK AND EASY JAMBALAYA

Steps:

• Bring a large pot of water to a boil. Boil sausage until hot, 8 to 12 minutes; drain.
• Heat canola oil in a pot over medium-high heat; saute sausage, celery, bell pepper, and onion in hot oil until vegetables start to soften, about 5 minutes.
• Stir chicken and Cajun seasoning into the vegetable mixture. Pour broth and tomatoes into the pot; bring to a boil, add the rice, and stir. Return mixture to a boil, reduce heat to medium-low, cover pot, and simmer mixture until for 5 minutes. Remove cover, stir, and continue to simmer until the rice has absorbed the liquid and is tender, about 5 minutes more.

POORMAN'S JAMBALAYA

Steps:

• Thoroughly combine season mix ingredients in a small bowl and set aside.
• In a large skillet (a cast iron if you have one) or a Dutch oven, melt butter over medium high heat.
• Add chicken breast chunks and sausage, cook 5 minutes, stirring occasionally.
• Add onion, celery, bell pepper and season mix.
• Stir well and cook until browned (about 10-12 minutes), stirring occasionally and scraping the bottom of the pan.
• Stir in rice and cook 2 minutes, stirring well.
• Add the chicken broth, stir well.
• Bring mixture to a boil; reduce heat and simmer until liquid is absorbed (about 20 minutes).
• Remove bay leaves and serve.
• NOTE: You may use shrimp or ham instead of chicken or a combination of any of the meats.
• I like to simmer mine on low for 1-2 hours. Check and stir occasionally while its simmering and add extra broth or water if needed.

IT'S SO EASY IT'S CHEATING GUMBO

Steps:

• Debone the chicken into bite size pieces.
• Slice the sausage into bite size pieces.
• I usually use 2/3 the chicken and ½ the sausage depending on how much meat you like in your gumbo.
• Brown the sausage.
• Cook the rice.
• Add the chicken stock, kitchen bouquet, pepper, water, gumbo base and chicken meat to the sausage.
• Cover and bring to a boil.
• Reduce heat, stir and simmer 20-25 minutes.
• Add salt, pepper, and hot sauce to taste.
• TIP: Can use brown or white rice. Recipe can be multiplied easily for larger parties. And freezes beautifully.
• TIP: Oak Grove products can be found at Walmart or other Grocers in the South or the following website link: Oak Grove Smokehouse Gumbo Base - Cajun Supermarket.

PRETTY DOG GONE EASY JAMBALAYA JAMBALAYA

Steps:

• Preheat oven to 400 degrees.
• Mix everything in a 9x13 casserole dish EXCEPT for the shrimp and the peas.
• Cover with foil and bake for 55-60 minutes or until the rice is tender and the liquid has been absorbed.
• Stir in the shrimp and peas and recover with the foil and let sit for about 10 minutes until the shrimp turn pink.
• Enjoy!

JAMBALAYA IN A JIFFY

Steps:

• Heat olive oil in a large, deep skillet over medium heat; cook and stir onion and green bell pepper in the hot oil until tender, 5 to 8 minutes. Stir garlic into vegetables and cook until fragrant and softened, about 2 minutes.
• Stir kielbasa sausage, tomatoes with juice, water, paprika, oregano, thyme, and hot sauce into onion mixture, bring to a boil, and stir in orzo. Reduce heat to low, cover, and simmer until orzo are tender, about 10 minutes.

CAPTAIN RUSSELL'S JAMBALAYA

Steps:

• Preheat oven to 375°. In a large saucepan, combine first eight ingredients. Bring to a boil. Remove from heat; stir in shrimp, sausage and rice. Transfer to a greased 13x9-in. baking dish., Cover and bake 30 minutes. Remove foil and stir; cover and bake 10-15 minutes longer or until rice is tender.

EASY CHEESY JAMBALAYA

Steps:

• start cooking two cups of rice with 4 cups of water in a small pot over medium heat. For extra flavor cook with chicken broth instead.
• preheat a large stock pot on medium heat with two teaspoons of vegetable oil.
• Slice sausage and dice chicken into 1/2 inch size pieces.
• Brown meat until it is golden brown.
• Meanwhile, mince garlic. chop all the green pepper, onions, celery and mushrooms into 1/2 inch size pieces.
• When meat is browned add in all the chopped vegetables and stir to combine.
• Wait three minutes and pour can of diced tomatoes and juices over veggies. Add chicken broth and seasonings.
• Stir to combine and let simmer on stove for 20 minutes checking occasionally until done.
• Add cheese and pinch of corn starch and cook 10 more minutes.
• Remove from heat and serve over rice and top with shredded chesse.