Jambalaya Deluxe Recipes

LEGENDARY JAMBALAYA

Legendary Jambalaya image

Provided by Food Network

Time 1h35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons peanut oil
12 ounces smoked andouille or kielbasa sausage, sliced
2 boneless, skinless chicken breasts, cubed
1 medium onion, diced
2 stalks celery, diced
2 cloves garlic, minced
1 bell pepper, diced
1 (28-ounce) can peeled diced tomatoes
1/2 teaspoon hot sauce
1 teaspoon file powder
1 tablespoon Cajun spice blend
Cooked steamed rice, for serving

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.

JAMBALAYA DELUXE

Jambalaya Deluxe image

This dish uses a variety of seafood for the seafood lover, along with chicken and sausage and is a zesty and spicy dish served over angel hair spaghetti. Great with a side of salad and Italian bread.

Provided by LASmith

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h45m

Yield 24

Number Of Ingredients 13

Ingredients

¼ cup olive oil
2 cups diced chicken breast meat
3 cloves garlic, minced
5 (3.5 ounce) links mild Italian sausage
5 (15 ounce) cans Italian-style stewed tomatoes
4 (16 ounce) cans diced tomatoes
1 (16 ounce) can tomato paste
3 tablespoons dry crab and shrimp boil seasoning
1 pound littleneck clams
1 pound mussels, cleaned and debearded
1 pound peeled and deveined medium shrimp (30-40 per pound)
1 pound bay scallops
2 (16 ounce) packages angel hair pasta

Steps:

Heat the olive oil in a large pot over medium-high heat. Stir in the chicken and garlic, followed by the sausage links. Cook, stirring occasionally, until the sausage is firm enough to slice, about 10 minutes. Slice the sausages into 1/2 inch thick pieces, and return to the pot.
Puree the stewed tomatoes, diced tomatoes, and tomato paste in batches using a blender. Stir the tomato mixture into the pot along with the shrimp boil. Bring to a simmer and cook for 15 minutes. Stir in the clams, mussels, shrimp, and scallops, then simmer 30 minutes longer. Remove from the heat, and allow to stand for 15 minutes.
While the jambalaya is cooling, bring a large pot of lightly-salted water to a rolling boil; stir in the angel hair pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink. Serve the jambalaya over the cooked pasta.

Nutrition Facts : Calories 316 calories, Carbohydrate 35 g, Cholesterol 64.8 mg, Fat 8.4 g, Fiber 3.5 g, Protein 24.2 g, SaturatedFat 1.9 g, Sodium 821.3 mg, Sugar 10 g

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.

EASY JAMBALAYA RECIPE BY TASTY

Easy Jambalaya Recipe by Tasty image

Here's what you need: olive oil, chicken breasts, andouille sausage, garlic, jalapeño pepper, white onion, red bell pepper, yellow bell pepper, green bell pepper, celery, chicken stock, tomato, rice, cajun seasoning, bay leaf, dried thyme, cayenne pepper, shrimp, salt, pepper

Provided by Tasty

Categories Lunch

Yield 4 servings

Number Of Ingredients 20

Ingredients

2 tablespoons olive oil
2 chicken breasts, diced
1 lb andouille sausage, sliced
4 cloves garlic
1 jalapeño pepper, diced
1 white onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
2 ribs celery, diced
3 cups chicken stock
14 oz tomato, crushed
1 ½ cups rice
2 tablespoons cajun seasoning
1 bay leaf
1 teaspoon dried thyme
½ teaspoon cayenne pepper
1 lb shrimp
salt, to taste
pepper, to taste

Steps:

Heat olive oil in a large pot over medium high heat. Add diced chicken breasts and Andouille sausage. Add salt and pepper to taste, and cook thoroughly.
Add crushed garlic and a diced jalapeño pepper.
NOTE: Leave the jalapeño seeds in for extra spice
Stir in diced onion, peppers, celery until they're soft.
Add chicken stock, tomatoes, rice, cajun seasoning, bay leaf, dried thyme, cayenne pepper and stir.
Cover and simmer stew for 30 minutes.
NOTE: Stir occasionally to make sure the rice doesn't burn at the bottom of the pan.
Once the rice is cooked, add in shrimp, season with salt and pepper, then continue simmering until the shrimp are cooked through.
Enjoy!

Nutrition Facts : Calories 1371 calories, Carbohydrate 81 grams, Fat 84 grams, Fiber 4 grams, Protein 64 grams, Sugar 18 grams

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