Jambalaya On A Stick Recipes

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JAMBALAYA ON A STICK



Jambalaya On A Stick image

Make and share this Jambalaya On A Stick recipe from Food.com.

Provided by Gingerbear

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

18 large fresh shrimp or 18 large frozen shrimp, in shells (about 12 oz.)
12 ounces cooked smoked sausage, cut into 12 pieces
8 ounces boneless skinless chicken breast halves, cut in 12 1 inch pieces
1 medium green sweet pepper, seeded and cut in 1 inch pieces
1 medium onion, cut in 1 inch wedges
1/3 cup white wine vinegar
1/3 cup tomato sauce
2 tablespoons olive oil
2 teaspoons dried thyme, crushed
2 teaspoons bottled hot pepper sauce (I use cayenne)
3/4 teaspoon instant minced garlic (I use fresh)
6 cherry tomatoes
3 cups hot cooked rice
2 tablespoons snipped fresh parsley

Steps:

  • Thaw shrimp, if frozen.
  • Peel and devein shrimp.
  • Place shrimp, sausage, chicken, green pepper and onion in plastic bag set in a large bowl.
  • In small bowl combine vinegar, tomato sauce, olive oil, thyme, pepper sauce and garlic.
  • Pour half of the mixture over meat and vegetables.
  • Seal bag.
  • Chill 1 to 2 hours, turning occasionally.
  • Cover and chill remaining tomato mixture.
  • Drain meat; discard marinade.
  • Alternately thread meat and vegetables on 24 (8 inch) wooden skewers (use 2 skewers per kabob).
  • Grill, uncovered, directly over medium coals for 12 to 14 minutes or until shrimp are opaque and chicken is no longer pink, turning occasionally.
  • Meanwhile, in a small saucepan heat remaining tomato sauce mixture.
  • Combine cooked rice and parsley.
  • Spoon onto serving platter.
  • Serve alongside kabobs.
  • Pass the tomato sauce.

EVERYTHING JAMBALAYA



Everything Jambalaya image

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

1 tablespoon extra-virgin olive oil, once around the pan
1 tablespoon butter
1 pound boneless, skinless white or dark meat chicken
3/4 pound andouille, casing removed and diced
1 medium onion, chopped
2 ribs celery, chopped
1 green bell pepper, chopped
1 bay leaf, fresh or dried
Several drops hot sauce or 2 pinches cayenne pepper
2 to 3 tablespoons (a handful) all-purpose flour
1 (14-ounce) can diced tomatoes in juice
1(14-ounce) can or paper container chicken stock or broth
1 teaspoon (1/3 palmful) cumin
1 rounded teaspoon (1/2 palmful) dark chili powder
1 teaspoon (1/3 palmful) poultry seasoning
1 teaspoon Worcestershire sauce
1 pound medium shrimp, raw, deveined and peeled (ask for easy peel at fish counter)
Coarse salt and black pepper
Chopped scallions, for garnish
Fresh thyme, chopped for garnish
2 cups enriched white rice

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.

QUICK JAMBALAYA



Quick Jambalaya image

This quick and easy recipe will fill up your family with delicious jambalaya flavors without spending hours in the kitchen.

Provided by Hillshire Farm(R) Brand

Categories     Trusted Brands: Recipes and Tips     Hillshire Farm®

Time 40m

Yield 6

Number Of Ingredients 13

1 (14 ounce) package Hillshire Farm® Smoked Sausage
1 tablespoon butter or margarine
1 onion, chopped
1 red bell pepper, seeded, chopped
1 green bell pepper, seeded, chopped
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
½ teaspoon hot pepper sauce
½ teaspoon ground black pepper
¼ teaspoon crushed red pepper flakes
1 pinch Salt to taste
½ pound large raw shrimp, peeled, deveined
6 cups hot cooked long grain white rice

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.

Nutrition Facts : Calories 948.3 calories, Carbohydrate 150.9 g, Cholesterol 104 mg, Fat 23 g, Fiber 6.1 g, Protein 30 g, SaturatedFat 8.8 g, Sodium 862.4 mg, Sugar 2.3 g

FORGOTTEN JAMBALAYA



Forgotten Jambalaya image

During chilly months, I fix this slow cooker jambalaya recipe at least once a month. It's so easy...just chop the vegetables, dump everything in the slow cooker and forget it! Even my sons, who are picky about spicy things, like this easy jambalaya. -Cindi Coss, Coppell, Texas

Provided by Taste of Home

Categories     Dinner

Time 4h50m

Yield 11 servings.

Number Of Ingredients 17

1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) beef or chicken broth
1 can (6 ounces) tomato paste
3 celery ribs, chopped
2 medium green peppers, chopped
1 medium onion, chopped
5 garlic cloves, minced
3 teaspoons dried parsley flakes
2 teaspoons dried basil
1-1/2 teaspoons dried oregano
1-1/4 teaspoons salt
1/2 teaspoon cayenne pepper
1/2 teaspoon hot pepper sauce
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 pound smoked sausage, halved and cut into 1/4-inch slices
1/2 pound uncooked medium shrimp, peeled and deveined
Hot cooked rice

Steps:

  • In a 5-qt. slow cooker, combine the tomatoes, broth and tomato paste. Stir in the celery, green peppers, onion, garlic, seasonings and pepper sauce. Stir in chicken and sausage. , Cover and cook on low for 4-6 hours or until chicken is no longer pink. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turn pink. Serve with rice. Freeze option: Place individual portions of cooled stew in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Nutrition Facts : Calories 230 calories, Fat 13g fat (5g saturated fat), Cholesterol 75mg cholesterol, Sodium 1016mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 20g protein.

QUICK JAMBALAYA



Quick Jambalaya image

This recipe makes quick work out of jambalaya by using leftover rice, and it tastes great with freshly cooked grains, too. To make this meal meatless, use vegan andouille sausage or stick with pork sausage, if you prefer. Either option, along with creole seasoning and the classic trinity of creole cooking - onion, celery and green bell pepper - result in a dish that is unmistakably Louisianan. Though many jambalaya recipes skip tomatoes, this version uses a blend of tomato paste and diced tomatoes to add bulk, and an acidity that helps lighten up the otherwise hearty one-pot meal.

Provided by Vallery Lomas

Categories     grains and rice, main course

Time 35m

Yield 2 to 4 servings

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced
2 links pork or vegan andouille or chorizo sausage (6 ounces), cut into 1/2-inch pieces
2 celery stalks, thinly sliced
1 green bell pepper, diced
4 garlic cloves, minced
1 tablespoon tomato paste
2 cups cooked long-grain white rice
1 tablespoon creole seasoning
Salt and black pepper
1 (15-ounce) can diced tomatoes
1 tablespoon hot sauce, plus more for serving
2 tablespoons sliced scallions

Steps:

  • Heat 1 tablespoon oil in a large skillet over medium. Add the onion and cook, stirring often, until softened, 5 to 7 minutes. Add the sausage and cook until starting to brown, about 5 minutes.
  • Add the remaining tablespoon oil, then add the celery and bell pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Stir in the tomato paste and cook until very fragrant, about 1 minute.
  • Reduce the heat to low and add the cooked rice. Sprinkle with the creole seasoning and 1/2 teaspoon each salt and pepper. Stir in the tomatoes and hot sauce and cook until warmed through. Season with additional salt and pepper as needed. Garnish with the scallions and serve with more hot sauce.

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  • Thaw shrimp, if frozen. Peel and devein shrimp. Place shrimp, sausage, chicken, green pepper, and onion in a plastic bag set in a large bowl. In a small bowl combine vinegar, tomato sauce, olive oil, thyme, bottled hot pepper sauce, and garlic. Pour half the mixture over meat and vegetables. Seal bag. Chill 1 to 2 hours, turning occasionally. Cover and chill remaining tomato mixture. Drain meat; discard marinade. Alternately thread meat and vegetables on twenty-four 8-inch wooden skewers (use two skewers per kabob).
  • Grill, uncovered, directly over medium coals for 12 to 14 minutes or until shrimp are opaque and chicken is no longer pink, turning occasionally.
  • Meanwhile, in a small saucepan heat remaining tomato sauce mixture. Combine cooked rice and parsley. Spoon onto serving platter. Serve alongside kabobs. Pass tomato sauce. Makes 6 servings.


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