CREOLE JAMBALAYA
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
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.
CINDY'S JAMBALAYA
This is a tradition here in the South. You can add anything you like to this basic recipe. You can add crawfish, chicken pieces, make it all sausage. You decide what you like and add it in!
Provided by Cindy in Pensacola
Categories Meat and Poultry Recipes Pork Sausage
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Heat the olive oil in a Dutch oven or large pot over medium heat. Stir in the sausage, and cook for 2 minutes. Add the onion, bell pepper, and celery; season with salt and Cajun seasoning. Cook and stir until the vegetables are soft, 6 to 8 minutes. Stir in the rice until evenly coated in the vegetable mixture, then pour in the tomatoes with juice, garlic, chicken broth, bay leaves, and thyme leaves. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
- After 20 minutes, stir in the shrimp, and cook 10 minutes uncovered until the shrimp turn pink and are no longer translucent in the center. Remove the pot from the heat, and let stand 5 minutes. Discard the bay leaves before serving.
Nutrition Facts : Calories 283.7 calories, Carbohydrate 24.6 g, Cholesterol 106.8 mg, Fat 11.5 g, Fiber 1.6 g, Protein 18.4 g, SaturatedFat 3.6 g, Sodium 889.2 mg, Sugar 3.6 g
CRAB AND ANDOUILLE JAMBALAYA
From Food & Wine magazine. This makes a pretty and tasty meal for four. If you like your jambalaya really spicy, you could add hot sauce when serving. Enjoy!
Provided by LifeIsGood
Categories Crab
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a medium to large enameled cast-iron pot (or any thick, good quality cookware), heat the olive oil.
- Add the andouille and cook over med-high to high heat, stirring occasionally, until lightly browned, about 3 minutes. Transfer to a bowl.
- Add the onion, bell pepper, celery and garlic to the same pot.
- Cover and cook over med-high heat, stirring occasionally, until the veggies are soft, about 3 minutes.
- Add the Old Bay, rice, andouille and cook, stirring occasionally, until the rice is opaque, about 2 minutes.
- Add the chicken stock, water and thyme, season lightly with salt and pepper and bring to a boil - then turn heat to very low.
- Cover and cook over very low heat until the rice is tender and the liquid is absorbed, about 15 minutes.
- Fluff the rice with a fork and stir in the crab and scallions.
- Cover and let stand for 2-3 minutes, just until the crab is hot.
- Discard the thyme sprig.
- Serve the jambalaya in bowls, passing the hot sauce at the table.
CAJUN SHRIMP AND CRAB JAMBALAYA
Make and share this Cajun Shrimp and Crab Jambalaya recipe from Food.com.
Provided by Julieannie
Categories Crab
Time 1h2m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Lightly coar a large geavy skilled with nonstick cooking spray and set over medium heat. Add oil and flour and stir consistantly until roux turns deep mahogany brown, about 5 minutes. Add onions, green pepper, celery and bacon; saute until vegetables are soft, about 5 minutes longer.
- Stir in tomatoes in puree, broth, rice and Old Bay seasoning; bring to a boil over high heat. Reduce heat to medium-low, cover and simmer until most of liquid is absorbed and rice is almost tender, about 20 minutes.
- Fold in shrimp and cook just until shrimp are pink and firm, about 5 minutes.
- Gently fold in crab; cover and cook 1 minute. Remove from heat and let stand 3 minutes. Sprinkle with cilantro.
Nutrition Facts : Calories 393.1, Fat 5.7, SaturatedFat 1.2, Cholesterol 183.6, Sodium 563.5, Carbohydrate 50.3, Fiber 3.2, Sugar 5.8, Protein 34
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