J Cs Creole Jambalaya Recipes

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CREOLE-STYLE JAMBALAYA RECIPE



Creole-style jambalaya recipe image

www.goodto.com has lots of quick and easy food recipes like this Creole-style jambalaya from Woman's Weekly. Find out more recipes at www.goodto.com

Provided by GoodtoKnow

Yield Serves: 4

Number Of Ingredients 14

100g (3½oz) chorizo, roughly chopped
2tbsp oil
2 sticks of celery, chopped, plus some celery leaves for garnish
1 medium onion, peeled and finely chopped
1 red and 1 green pepper, de-seeded and cut into chunks
2 cloves garlic, peeled and finely chopped
1tsp dried or 1tbsp of fresh oregano
Good pinch of ground allspice (or 5 berries, crushed)
400g can chopped tomatoes
1.2 litres (2 pints) hot vegetable stock
1tsp Tabasco sauce
Salt and freshly ground black pepper
300g (10oz) basmati rice
200g (7oz) prawns, raw or cooked

Steps:

  • Place the chorizo in a large, hot pan, without oil, and fry it for a few minutes until it browns and the pimiento-flavoured oil is drawn out. Remove the chorizo from the pan with a draining spoon and set aside.
  • Add the oil, celery and onion to the pan and fry over a medium heat for 5 mins, until softened.
  • Stir in the red and green pepper pieces, garlic, oregano and allspice and cook for another minute.
  • Add the tomatoes, stock, Tabasco and seasoning. Bring to the boil, then simmer, uncovered, for 5 mins.
  • Stir in the basmati rice and cook over a low heat for another 15 mins, until the rice is just tender and the stock has been absorbed.
  • Mix in the cooked chorizo and the prawns, and cook for a few minutes until the raw prawns change colour from grey to pink; if the prawns are already cooked, then simply warm them through.
  • Sprinkle with chopped celery leaves and serve.

Nutrition Facts : @context https, Calories 551 Kcal, Fat 15 g

CREOLE JAMBALAYA



Creole Jambalaya image

This Creole jambalaya recipe adapted from Picayune's Creole Cook Book interestingly states no tomatoes to be added, a divergence from today's standards of what makes a Creole jambalaya. The meat is strictly pork, although it's suggested veal brisket can also be used instead. There are no vegetables, except for the onions, and the dish is generously seasoned with a variety of spices and herbs.

Provided by TasteAtlas

Categories     Rice Dish

Yield 6 servings

Number Of Ingredients 14

1 ½ cups rice
1 pound fresh pork, cut into ½ inch square pieces
1 slice of ham
1 dozen of fine chaurice, smaller
2 onions
1 tbsp butter
2 garlic cloves
1 spring of thyme
1 spring of parsley
2 bay leaves
2 cloves, finely ground
3 quarts of beef broth or water
½ tbsp chili pepper
salt, pepper, and cayenne to taste

Steps:

  • In a large pan slowly brown the onions and pork in butter, then add the ham and garlic cloves together with minced thyme, parsley, bay leaves and ground cloves. Let these brown for five minutes then add the chaurice sausages, and cook for another five minutes.
  • Now, pour in water or beef broth and cook for 5 minutes. Once it boils, add the rice, chili pepper, salt, pepper, and cayenne.
  • Let everything boil together for 30 minutes or until the rice is cooked.
  • Make sure you often stir to ensure that the ingredients are well incorporated.

CREOLE JAMBALAYA



Creole Jambalaya image

Jambalaya is a traditional Louisiana dish, coming from our Spanish and French culture. Rice is the main ingredient, with different meats or seafood mixed in. I particularly like this variation with shrimp and ham. -Ruby Williams, Bogalusa, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 16

3/4 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green pepper
2 tablespoons butter
2 garlic cloves, minced
2 cups cubed fully cooked ham
1 can (28 ounces) diced tomatoes, undrained
1 can (10-1/2 ounces) condensed beef broth, undiluted
1 cup uncooked long grain white rice
1 cup water
1 teaspoon sugar
1 teaspoon dried thyme
1/2 teaspoon chili powder
1/4 teaspoon pepper
1-1/2 pounds fresh or frozen uncooked shrimp, peeled and deveined
1 tablespoon minced fresh parsley

Steps:

  • In a Dutch oven over medium-high heat, saute the onion, celery and green pepper in butter until tender. Add garlic; cook 1 minute longer. Add the next 9 ingredients; bring to a boil over medium-high heat. Reduce heat; cover and simmer until rice is tender, about 25 minutes. , Add shrimp and parsley; simmer, uncovered, until shrimp turn pink, 7-10 minutes.

Nutrition Facts : Calories 270 calories, Fat 6g fat (3g saturated fat), Cholesterol 132mg cholesterol, Sodium 974mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 25g protein.

CREOLE JAMBALAYA



Creole Jambalaya image

Creole Jambalaya

Provided by Southern Living Editors

Time 1h25m

Yield Makes 8 servings

Number Of Ingredients 13

2 tablespoons butter or margarine
1 large onion, chopped
1 green bell pepper, chopped
8 green onions, chopped
2 celery ribs, chopped
3 cups cubed cooked ham (1 pound)
1 pound Cajun-flavored or smoked sausage, sliced
1 (8-ounce) can tomato sauce
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground red pepper
5 cups cooked rice
Garnishes: fresh parsley sprig, chopped fresh parsley

Steps:

  • Melt butter in a large skillet over medium heat. Add onion and next 3 ingredients; sauté until tender. Add ham, sausage, and next 4 ingredients. Cook, stirring occasionally, 20 minutes.
  • Stir in rice, cover, and cook, stirring occasionally, 30 minutes over low heat. Garnish, if desired.

CREOLE STYLE CHICKEN AND SAVORY JAMBALAYA



Creole Style Chicken and Savory Jambalaya image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 15

1 whole chicken, chopped
1 rib celery with leaves
1 onion, chopped
3/4 cup green pepper, chopped
1 clove garlic
1 eggplant, chopped
1 bay leaf
1 pound smoked sausage, sliced into 1/2-inch pieces
1 pound ham, cubed
1 (60-ounce) can tomato paste
2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon hot pepper sauce
4 cups long grain rice
1/4 cup parsley, chopped

Steps:

  • Cook chicken in a large pot on stovetop over medium heat. Add celery, onion, green pepper, garlic, eggplant and bay leaf and cook until chicken and vegetables are tender. Add sausage and ham and brown lightly, about 3 to 5 minutes. Add tomato paste, salt, pepper and hot sauce. Add rice and mix thoroughly. Cook over low heat for 15 minutes stirring frequently. Remove bay leaf, add parsley and serve.

CREOLE JAMBALAYA STEW



Creole Jambalaya Stew image

This jambalaya stew is a favorite every year for Lenten soup suppers at church...

Provided by Suebee

Categories     Soups, Stews and Chili Recipes     Stews     Jambalaya Recipes

Time 5h

Yield 8

Number Of Ingredients 11

2 cups chicken broth
1 (14.5 ounce) can diced tomatoes
2 medium onions, chopped
2 stalks celery, sliced
1 large green bell pepper, coarsely chopped
6 cloves garlic, minced
2 teaspoons Creole seasoning
½ pound andouille sausage, sliced
½ pound turkey kielbasa, sliced
1 cup uncooked white rice
1 pound uncooked medium shrimp, peeled and deveined

Steps:

  • Place chicken broth, tomatoes, onions, celery, bell pepper, garlic, and Creole seasoning in the bottom of a 5- to 6-quart slow cooker. Cover and cook on High for 4 to 5 hours, or Low for 8 to 10 hours.
  • Heat a large nonstick skillet over medium heat during the last 50 minutes of cooking time. Add andouille sausage and turkey kielbasa to the skillet and cook, turning occasionally, until browned, about 5 minutes. Stir sausage and rice into the slow cooker.
  • Cover and cook on High for 30 minutes. Stir in shrimp and continue to cook until rice is tender and shrimp are just opaque in the centers, 10 to 15 minutes more.

Nutrition Facts : Calories 300.7 calories, Carbohydrate 27 g, Cholesterol 121.8 mg, Fat 11.6 g, Fiber 1.8 g, Protein 19.8 g, SaturatedFat 3.7 g, Sodium 1108 mg, Sugar 3.9 g

HATTIE'S CREOLE JAMBALAYA



Hattie's Creole Jambalaya image

Why not serve Jambalaya for Sunday dinner this week? As with most Cajun or Creole spicy foods, serve with cold beer or a good wine and crusty bread. Recipe courtesy Justin Mason; Hattie's Restaurant

Provided by Denise

Categories     Stew

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 24

extra virgin olive oil, enough to coat a skillet
4 boneless chicken breasts, chopped bite-sized
20 medium shrimp, peeled and de-veined
all-purpose flour, for dusting
5 andouille sausages, sliced
5 cloves garlic, minced
2 green peppers, julienned
2 red peppers, julienned
4 stalks celery, chopped
6 fresh okra pods, sliced
1 large Spanish onion
1 tablespoon oregano
4 tablespoons parsley
2 tablespoons paprika
2 tablespoons chili powder
1 tablespoon cayenne
10 peeled plum tomatoes, chopped
4 tablespoons Worcestershire sauce
3 cups long-grain rice or 3 cups medium grain rice
4 cups seafood stock or 4 cups chicken stock
2 cups tomato juice
10 fresh crawfish, shell-on (optional)
1 bunch scallion, chopped
parsley, for garnish

Steps:

  • Coat a large, deep skillet with olive oil and keep on high heat until oil sizzles.
  • Dredge chicken and shrimp in flour and add to skillet with andouille sausage.
  • Lower heat and remove the par-cooked shrimp.
  • Add garlic, peppers, celery, okra, and onion and cook on low heat for about 4 minutes, stirring constantly.
  • Add all seasoning and diced tomatoes and Worcestershire.
  • Add uncooked rice and simmer for 2 to 3 minutes on low heat.
  • Add stock and tomato juice, then simmer for 5 minutes on medium heat, taking care to stir to prevent sticking.
  • Once rice has completely cooked, add shrimp and crawfish; simmer for 2 minutes.
  • Serve in a deep bowl and garnish with fresh chopped scallions and parsley.

Nutrition Facts : Calories 626.6, Fat 11.2, SaturatedFat 3.1, Cholesterol 90.5, Sodium 490.5, Carbohydrate 98.5, Fiber 8.3, Sugar 12.4, Protein 34.3

CREOLE JAMBALAYA



Creole Jambalaya image

Adapted from Chicago's famed House of Blues version of Jambalaya, this one takes less time, but doesn't skimp on BIG BAYOU flavor! It is one dish I am repeatedly asked to make. The great thing is you can throw in any number of meats and seafood that you have on hand, and leave one out if you want--any combination still tastes delicious! Have plenty of ice-cold beer on hand, you're gonna need it!

Provided by TinyBubbles

Categories     One Dish Meal

Time 1h45m

Yield 4-6 2 cup servings, 4-6 serving(s)

Number Of Ingredients 32

3 tablespoons bacon fat
4 ounces ham, diced (preferrably smoked)
4 ounces andouille sausages, diced
1 large onion, diced
3 stalks celery, diced
1 green pepper, diced
2 scotch bonnet peppers, diced (or jalapenos)
1 tablespoon garlic, minced
1 tablespoon creole seasoning (like Emeril's, recipe follows)
2 (14 1/2 ounce) cans diced tomatoes
1 (14 ounce) can tomato sauce
2 bay leaves
1 cup water
1 chicken bouillon cube
4 ounces butter
4 teaspoons creole seasoning
16 ounces large shrimp, peeled and deveined
2 cups cooked diced chicken (I use 2-3 breasts, with creole seasoning)
12 ounces andouille sausages, sliced then cut inot half circles
4 slices bacon, cooked and chopped
4 cups white rice, cooked
4 teaspoons fresh parsley, chopped
4 whole scotch bonnet peppers (for garnish)
combine and store in an airtight jar
2 tablespoons salt
2 1/2 tablespoons paprika
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon oregano
1 tablespoon thyme, dried not ground

Steps:

  • For the sauce:.
  • Heat bacon fat (or butter) in heavy saucepan and saute diced ham and sausage until crisp. Add onion, celery, both types of peppers, and garlic. Saute until tender, about 15 minutes.
  • Add creole seasoning, tomatoes, sauce, and bay leaves. Cook 10-15 minutes, stirring occasionally.
  • Add water and bouillon and cook on low for 45 minutes. Then remove bay leaves. Sauce can be made a day ahead.
  • For the Jambalaya:.
  • Heat butter in skillet, saute Andouille sausage until crisp . Sprinkle shrimp with creole seasoning, and saute until opaque, but not tough. Add chicken and bacon. Deglaze the pan with the prepared sauce, and heat through.
  • Stir in hot cooked white rice.
  • Serve topped with chopped fresh parsley and a whole Scotch Bonnet pepper.
  • Note: diced, leftover pork, crawfish, or other meat/seafood can bee added as well.

CREOLE JAMBALAYA



Creole Jambalaya image

Provided by Leah Chase

Categories     Onion     Rice     Shellfish     Sauté     Mardi Gras     Dinner     Ham     Sausage     Bell Pepper     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 to 8 servings

Number Of Ingredients 15

1 lb. smoked ham (cubed)
1/2 lb. chaurice* (hot sausage cut in pieces)
1/2 lb. smoked sausage (cut in 1/2-inch slices)
1 cup chopped onions
3 cups uncooked rice
1/4 cup chopped green onions
1/2 tsp. paprika
1 tbsp. chopped parsley
1 tsp. ground thyme
1 tsp. chopped garlic
1/2 cup chopped green pepper
1 tsp. salt
1 bay leaf
1 lb. shrimp (peeled and deveined)
4 cups boiling water

Steps:

  • Place ham, sausages, and onions in 3-quart saucepan. Cover and cook over medium heat until onions are soft. No need to add any oil as the meat will provide enough fat for cooking. Add rice and stir well. Add all other ingredients. Bring to a boil. Let boil for 5 minutes. Lower heat. Cover pot tightly and let cook slowly for 35 minutes or until rice is tender. With a fork, fluff rice up, mixing sausages well.

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From classicbakes.com


EASY HOMEMADE JAMBALAYA WITH CHICKEN, CHORIZO AND PRAWNS
Add the meat and finish the cooking process. After 10 minutes, remove the lid and stir the sauce, then add the chicken, sausage and prawns (image 1 above). Replace the lid and leave to simmer for another 5 minutes. After 5 minutes remove the lid and check the rice. It should be tender without being mushy.
From foodleclub.com


CREOLE JAMBALAYA - CHEF MATTHEW
Creole Jambalaya. This original Jambalayas cuisine, the iconic dish from New Orleans, contains chicken, andouille sausage and a plethora of Southern tastes! Jambalaya is a Louisiana classic cuisine from our French and Spanish culture. The primary ingredient is rice that is blended with various meats or meat kinds of stuff. I especially appreciate this shrimp and ham variant. Print …
From chefmatthew.com


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