Jambalaya Recipes

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Jambalaya image

Spicy jambalaya with chicken and andouille sausage.

Provided by Terri

Categories     Soups, Stews and Chili Recipes     Stews     Jambalaya Recipes

Time 1h5m

Yield 6

Number Of Ingredients 17

2 tablespoons peanut oil, divided
1 tablespoon Cajun seasoning
10 ounces andouille sausage, sliced into rounds
1 pound boneless skinless chicken breasts, cut into 1 inch pieces
1 onion, diced
1 small green bell pepper, diced
2 stalks celery, diced
3 cloves garlic, minced
1 (16 ounce) can crushed Italian tomatoes
½ teaspoon red pepper flakes
½ teaspoon ground black pepper
1 teaspoon salt
½ teaspoon hot pepper sauce
2 teaspoons Worcestershire sauce
1 teaspoon file powder
1 ¼ cups uncooked white rice
2 ½ cups chicken broth


  • Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
  • In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
  • Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.

Nutrition Facts : Calories 465.1 calories, Carbohydrate 42.4 g, Cholesterol 73.1 mg, Fat 19.8 g, Fiber 3 g, Protein 28.1 g, SaturatedFat 5.7 g, Sodium 1632.7 mg, Sugar 2 g


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


  • 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.


Slow Cooked Jambalaya Recipe by Tasty image

Here's what you need: tomatoes, chicken stock, tomato paste, bay leaves, dried basil, dried oregano, Slap Ya Mama Cajun Seasoning, salt, worcestershire sauce, cayenne pepper, black pepper, medium red onion, green bell pepper, celery ribs, okras, jalapeñoes, garlic, andouille sausage, chicken breasts, shrimp, white rice, fresh parsley

Provided by Jacob Sanchez

Categories     Dinner

Time 30m

Yield 6 servings

Number Of Ingredients 22

2 tomatoes, diced
12 oz chicken stock
1 can tomato paste
4 bay leaves
2 teaspoons dried basil
1 ½ teaspoons dried oregano
1 teaspoon Slap Ya Mama Cajun Seasoning
1 teaspoon salt
½ teaspoon worcestershire sauce
2 teaspoons cayenne pepper, replace with 2 tsp of reaper pepper for extra spice
1 teaspoon black pepper
1 medium red onion, chopped
1 green bell pepper, chopped
3 celery ribs, sliced
4 okras, sliced
2 jalapeñoes, sliced
3 cloves garlic, minced
1 lb andouille sausage, sliced
2 chicken breasts, cubed
1 lb shrimp, peel and deveined
1 ½ cups white rice, cooked according to package directions
1 tablespoon fresh parsley, chopped


  • Combine all ingredients (excluding shrimp) in an 8 qt slow cooker.
  • Stir well until fully mixed, then cover the slow cooker and cook on low for 5 hours.
  • Add shrimp and cook for an additional 30 minutes on low.
  • Stir in cooked rice and serve warm.

Nutrition Facts : Calories 691 calories, Carbohydrate 42 grams, Fat 37 grams, Fiber 5 grams, Protein 44 grams, Sugar 10 grams


Jambalaya (Authentic) image

Make and share this Jambalaya (Authentic) recipe from Food.com.

Provided by Alan Leonetti

Categories     One Dish Meal

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 18

1 small broiler-fryer chicken
1 stalk celery (cut into bit size pieces with leaves)
1 onion (quartered)
4 garlic cloves
2 cups converted long grain rice
1 lb cooked and peeled shrimp
1 lb smoked sausage (sliced)
1 lb ham (cubed)
1/4 cup butter
1 cup yellow onion (chopped)
3/4 cup green bell pepper (chopped)
1/4 cup fresh parsley (chopped)
2 garlic cloves (minced)
1 (6 ounce) can tomato paste
1 large bay leaf
1/4 teaspoon thyme
2 teaspoons salt
1/2 teaspoon ground black pepper


  • In a large pot, cover chicken with water and add the celery, quartered onion, and the 4 cloves of garlic. Boil until tender, approximately 1 hour.
  • Reserve the stock. Remove the chicken from the bones & either cut, slice, cube or shred.
  • In 5 cups of stock, cook rice until liquid is absorbed, about 25 minutes. The rice should be slightly moist.
  • In a Dutch oven, saute the sausage and ham until slightly browned, about 3 to 5 minutes.
  • Remove the sausage and ham from the Dutch oven and set aside.
  • Add butter to Dutch oven and saute the chopped onion, green bell pepper and parsley until tender, about 3 minutes.
  • Into the Dutch oven, add the chicken, sausage, ham, the 2 cloves of minced garlic, tomato paste, bay leaf, thyme, salt and pepper.
  • Mix, and then add the rice and the cooked shrimp and mix thoroughly.
  • Cook over low heat, stirring constantly, about 15 minutes.
  • Remove bay leaf and serve.

Nutrition Facts : Calories 1072.5, Fat 57.9, SaturatedFat 20.2, Cholesterol 316.2, Sodium 3391.7, Carbohydrate 62.1, Fiber 3.4, Sugar 6.8, Protein 71.5


Jambalaya image

A fragrant chorizo, chicken and seafood jambalaya inspired by Creole cooking. An easy one-pot flavoured with thyme, oregano, smoked paprika and cayenne

Provided by John Torode

Categories     Dinner, Main course, Supper

Time 1h10m

Number Of Ingredients 22

2 tbsp olive oil
6 skinless boneless chicken thighs fillets, chopped
200g cooking chorizo , sliced
2 onions , finely sliced
4 garlic cloves , crushed
2 red peppers , sliced
2 celery sticks , chopped
1 tsp fresh thyme leaves
1 tsp dried oregano
½ tsp garlic salt
1 tsp smoked paprika
1 tsp cayenne pepper
½ tsp mustard powder
pinch of white pepper
300g long-grain rice
400g can cherry tomatoes
300ml chicken stock
12 large raw tiger prawns (whole in their shells)
12 mussels , cleaned and de-bearded
24 clams
½ small pack parsley , chopped
4 spring onions , sliced on a diagonal


  • Heat oven to 200C/180C fan/ gas 6. Heat the oil in a heavy-based flameproof casserole dish on a medium-high heat. Season the chicken thighs, add to the dish and cook for 4 mins until they start to brown, stirring occasionally so they don't stick. Add the chorizo and cook for a further 4 mins until it releases its oils and has started to crisp. Remove the meat with a slotted spoon and set aside on a plate.
  • Add the onions to the chorizo oils, lower the heat and soften for 8 mins. Stir through the garlic, peppers, celery, thyme and oregano, and cook for 2 mins more.
  • Return the meat to the dish, add the garlic salt, paprika, cayenne, mustard powder and white pepper, and cook for 2 mins until fragrant. Stir in the rice, then the tomatoes. Add the stock and give it all a really good stir. Bring to the boil, then cover with a well-fitting lid and put in the oven for 20 mins.
  • Take from the oven and fluff up the rice with a big fork. Fold through the prawns, then put the mussels and clams on top. Put the lid on, return to the oven for 10 mins, then take the dish out and give everything a good stir. Sprinkle with the parsley and spring onions to serve.

Nutrition Facts : Calories 539 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 37 grams protein, Sodium 2.8 milligram of sodium


Cajun Jambalaya image

One way to distinguish between Cajun and Creole jambalaya: Traditional Cajun cooking doesn't include tomatoes. It does contain plenty of thyme, paprika, and oregano for a flavorful dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h10m

Yield Serves 8 to 10

Number Of Ingredients 15

3 tablespoons safflower oil
1 1/4 pounds boneless skinless chicken thighs, cut into 1 1/2-inch pieces
Kosher salt and freshly ground pepper
3/4 pound Andouille sausage, thinly sliced on bias
1 medium onion, cut into small pieces (2 cups)
2 ribs celery, cut into small pieces (1 cup)
1 small green bell pepper, cut into small pieces (1 cup)
4 cloves garlic, thinly sliced (2 tablespoons)
2 cups long-grain white rice
1 bay leaf
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
4 cups low-sodium chicken broth


  • Heat 2 tablespoons oil in a large enameled cast-iron skillet over medium-high. Season chicken with salt and pepper. Add chicken to skillet. Cook, turning occasionally to brown chicken all over, about 8 minutes. Remove chicken to a plate, leaving oil in skillet.
  • Add sausage, cook turning once to brown, about 1 minute per side. Remove to plate with chicken, leaving oil in skillet. Reduce heat to medium. Add remaining tablespoon oil, onion, celery, bell pepper, garlic, and 1 teaspoon salt. Cook, scraping brown bits from bottom of pan and stirring occasionally, until very soft and golden, about 8 minutes.
  • Add rice and cook, stirring constantly, 1 minute. Add bay leaf, paprika, cayenne, oregano, and thyme and continue to cook, stirring constantly, 1 minute. Return meat and any accumulated juices to skillet. Stir in broth, increase heat, and bring to a boil. Reduce to a simmer, cover, and cook until rice is tender, 20 minutes. Serve.


Jambalaya image

Really good. I do cook the rice separate, that way I don't make glue, and you can make it hotter-I do!

Provided by Diana Adcock

Categories     Chicken

Time 1h50m

Yield 8-10 serving(s)

Number Of Ingredients 17

2 teaspoons shortening
1 cup onion, finely chopped
1 cup green pepper, finely chopped
1 cup celery, finely chopped
4 garlic cloves, minced
1 chicken, cut into pieces
2 lbs chorizo sausage (or a good reliable hot sausage you know of) or 2 lbs andouille sausages (or a good reliable hot sausage you know of)
3 cups fresh ripe tomatoes, chopped or 2 (14 1/2 ounce) cans diced tomatoes
2 1/2 cups chicken stock
2 teaspoons thyme
1/2 teaspoon oregano
1 teaspoon parsley
1 teaspoon cayenne (what ever your taste buds can handle) or 1 teaspoon chili powder (what ever your taste buds can handle)
1 1/2 teaspoons salt
1 teaspoon black pepper
6 cups cooked long-grain rice
cayenne (to offer at table) or Tabasco sauce (to offer at table)


  • Melt shortening in a large/huge saucepan over medium heat.
  • Cook chicken pieces until brown on all sides and cooked about half way through, around 20 minutes or so.
  • Remove and add onion, green pepper, celery and garlic.
  • Cook slowly stirring now and again until onions are tender.
  • Add sausage and cook 10 min more.
  • Return chicken and add all remaining ingredients EXCEPT rice and stir together well.
  • Cover and simmer for 30 min stirring now and again.
  • Remove cover and continue to cook until broth cooks down a bit-you don't want it too thick as the rice will soak up the juice.
  • Serve up the rice in bowls and ladle the Jambalaya on top, and offer more cayenne or Tabasco at the table.
  • ***I know that cooking the rice on the side and not in the dish will cause some to have a heart attack, but I've found the flavor much better this way, IMHO.
  • Diana.


Quick Jambalaya image

Jambalaya, a one-pot New Orleans favorite, always includes meat or seafood and vegetables; this easy rendition is full of chicken, spicy andouille sausage, bell pepper, and onion.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 1h

Number Of Ingredients 12

1/4 cup extra-virgin olive oil
1 pound boneless, skinless chicken breast halves
Kosher salt and freshly ground pepper
3 celery stalks, finely chopped
1 medium onion, finely chopped
1 green bell pepper, stemmed, seeded, and finely chopped
1 pound andouille sausage, cut into 1/2-inch pieces
2 garlic cloves, minced
2 cups homemade or low-sodium store-bought chicken stock
3/4 teaspoon Old Bay seasoning
1 can (14 ounces) crushed tomatoes with juice
1 cup long-grain rice


  • Heat oil in a Dutch oven over medium-high. Season chicken with salt and pepper. Cook until golden brown, about 5 minutes per side. Cut into 3/4-inch pieces; set aside.
  • Add vegetables to pot. Cook, stirring, 5 minutes. Add sausage; cook 3 minutes. Add garlic; cook 1 minute. Stir in stock, Old Bay, tomatoes, and 1/2 cup water; bring to a boil. Add rice and chicken. Reduce heat; simmer 12 minutes. Cover; remove from heat. Let stand until rice is tender and liquid is mostly absorbed, 30 to 35 minutes. Season with salt and pepper.


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

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


  • 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


Jambalaya image

With chicken breast, brown rice, and lean ham, this lighter take on a classic still packs in plenty of New Orleans flavor.

Categories     Soup/Stew     Chicken     Garlic     Onion     Pepper     Rice     Shellfish     Tomato     Sauté     Low Fat     Ham     Shrimp     Healthy     Self

Yield Makes 6 servings

Number Of Ingredients 14

1 tbsp olive oil
1 large onion, chopped
2 medium cloves garlic, peeled
1 large green bell pepper, cored, seeded and chopped
2 celery stalks, diced
3 tbsp fresh Italian parsley, minced
4 oz extra-lean smoked ham, cut into 1/2-inch cubes
5 oz boneless, skinless chicken breast, diced
1 large bay leaf
1 tsp cayenne pepper
1 can (28 oz) diced tomatoes
1 can (8 oz) tomato sauce
3/4 cup brown rice, uncooked
1 1/2 lb medium shrimp, peeled, deveined and chopped into bite-sized pieces


  • Add oil to a large nonstick saucepan. Over medium heat, sauté onion, garlic, bell pepper and celery until onion is translucent. Add parsley, ham, chicken, bay leaf, and cayenne pepper. Cook, stirring often, 5 to 6 minutes. Add tomatoes (with juice), tomato sauce, and 1 3/4 cups cold water. Gently simmer, uncovered, stirring occasionally, about 5 minutes. Pour rice into the pan and stir well. Bring mixture to a boil. Lower heat and simmer, covered, 45 minutes or until rice is cooked and absorbs most of the liquid. Stir in shrimp and cook 5 minutes more. Remove bay leaf. Season to taste with cayenne pepper and salt.


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


  • 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.

More about "jambalaya recipes"

2018-10-25 Instructions Checklist. Step 1. Cook sausage in hot oil in a Dutch oven over medium-high heat, stirring constantly, 5 minutes or until browned. Remove sausage with a …
From southernliving.com
5/5 (7)
Total Time 1 hr
  • Cook sausage in hot oil in a Dutch oven over medium-high heat, stirring constantly, 5 minutes or until browned. Remove sausage with a slotted spoon.
  • Add diced onion and next 7 ingredients to hot drippings; sauté 5 minutes or until vegetables are tender. Stir in tomatoes, next 3 ingredients, and sausage. Bring to a boil over high heat. Cover, reduce heat to medium, and simmer, stirring occasionally, 20 minutes or until rice is tender.
  • Stir in shrimp; cover and cook 5 minutes or just until shrimp turn pink. Stir in parsley. Serve immediately.
  • To Freeze: Prepare recipe as directed. Line bottom and sides of a 13- x 9-inch baking dish with heavy-duty aluminum foil, allowing 2 to 3 inches to extend over sides; fill with jambalaya. Cover and freeze. To serve, remove foil, return casserole to original baking dish; cover and thaw in refrigerator 24 hours. Let stand at room temperature 30 minutes. Bake at 350° until thoroughly heated.

2018-03-01 Stir in chicken and add sweet paprika and oregano. Cook for 5 minutes, or until chicken is browned on all sides. Stir in prepared sausage and tomato paste; cook for 1 minute. Add chicken broth, crushed tomatoes, rice and cajun seasoning. Bring mixture to a boil; reduce heat to medium low and cover the pot with a lid.
From diethood.com

2019-10-12 How to Make Jambalaya: Brown sausage, set aside: Heat olive oil in a large pot over medium-high heat. Add sausage and cook, tossing occasionally until browned, about 5 – 6 minutes. Transfer to a plate lined with paper towels to drain, leave oil in pan. Saute veggies: Add onion, bell pepper, and celery to pot.
From cookingclassy.com

2021-12-19 10 Best Jambalaya Side Dishes. The best jambalaya side dishes, from cornbread to black rice. Whether you’re serving up seafood or andouille sausage rice, these classic sides will complete your one-pot dinner. As far as one-pot dinners go, few dishes come close to a good jambalaya recipe. Traditionally made with the ‘holy trinity’ of Cajun ...
From theeatdown.com

Heat olive oil in a large skillet over medium-high heat and sear chicken and sausage until browned on all sides. Remove chicken and sausage from pan and set aside. To the same pan, add in the celery, onion, bell pepper, jalapeno and garlic and cook until tender and fragrant, about 3 …
From iwashyoudry.com

Instructions Checklist. Step 1. Heat oil in a Dutch oven over medium-high. Add chicken and sausage, and cook, stirring constantly, until browned on all sides, 8 to 10 minutes. Remove with a slotted spoon to paper towels; blot with paper towels. Advertisement.
From southernliving.com

How To Make Jambalaya - #1 Step. Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage pieces with Cajun seasoning. Cook sausage in hot oil in a Dutch oven over medium-high heat, stirring constantly, 5 minutes or until browned. Remove sausage with a slotted spoon, and set aside.
From jojorecipes.com

2020-11-08 How to Make Jambalaya: Classic Cajun Jambalaya Recipe. Written by the MasterClass staff. Last updated: Nov 8, 2020 • 2 min read. Jambalaya is a one-pot meal from Louisiana that is full of flavor and history. Learn how to make jambalaya with an easy recipe that's perfect for first-timers.
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From tasteofhome.com

2 days ago Cajun Chicken and Sausage Jambalaya. Recipe | Courtesy of Emile Stieffel. Total Time: 1 hour 35 minutes. 71 Reviews.
From foodnetwork.com

2018-08-06 Instructions. Heat 1 tablespoon oil in a stock pot (or a very large, deep sauté pan) over medium-high heat. Add the chicken and sausage and sauté for 5-7 minutes, stirring occasionally, until the chicken is cooked through and the sausage is lightly browned. Transfer to a clean plate and set aside.
From gimmesomeoven.com

2019-05-12 Add the onion, bell pepper and celery and sauté for 8 to 10 minutes. Add garlic and sauté for 2 minutes. Add sausage and chicken and cook for about 10 minutes. Add tomatoes, tomato sauce, bay leaves, broth, Creole or Cajun seasoning and rice.
From 196flavors.com

2019-07-21 Add garlic, basil, oregano, and thyme and stir. Cook for about 5 more minutes. Add the chicken and sausage and let brown for 5-10 minutes, stirring often. Add cayenne pepper and paprika to the meat mixture and blend lightly. Pour in …
From savorywithsoul.com

2022-04-08 Instructions. In a large skillet or a dutch oven heat the olive oil over medium-high heat. Add the andouille sausage and chicken thighs and cook for 5 to 7 minutes or until the chicken is cooked through and the sausage has started to brown. Transfer to a plate. Add the 2 tbsp of butter and melt.
From jocooks.com

2020-01-05 Set aside until ready to use. Heat the butter in a large skillet over medium-high heat and cook the chicken until browned on all sides. Add the andouille sausage and cook for another 3 minutes or until the sausage begins to brown. Add the onion, garlic, green bell pepper, and celery and cook for another 4 minutes.
From daringgourmet.com

Add the rice and return to a boil. Cover and reduce to a simmer and cook 10 minutes. Remove cover and quickly turn the rice. Cover and cook for an additional 15 to 20 minutes until the rice is tender and the chicken stock has absorbed. Remove from the heat and serve. Garnish with green onion or parsley (optional).
From dontsweattherecipe.com

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From yummly.com

2019-06-03 Cook for 5 minutes or until soft. Add rice, stir to coat grains in oil. Add chicken broth, tomato paste, canned tomato, thyme and Spices. Stir well, then add chicken, sausages and bacon (including all liquid). When you see bubbles across most of the surface, stir well once more.
From recipetineats.com

Vegan jambalaya. A star rating of 4.5 out of 5. 49 ratings. Enjoy a delicious plant-based dinner with this vegan rice and bean one-pot. It's packed with all five of your 5-a-day, as well as iron, vitamin C and fibre. See more Jambalaya recipes. Advertisement. Sponsored content.
From bbcgoodfood.com

2021-04-28 Add the liquid and meats. Pour in 2 1/2 cups water or chicken broth and bring to a boil. Return the chicken and sausage and any accumulated juices to the pot and give everything one good stir to mix together. Cover, reduce the heat to low, and simmer undisturbed until the rice is cooked through, 20 to 30 minutes.
From thekitchn.com

INSTRUCTIONS. 1 Heat oil in large heavy skillet on medium-high heat. Add chicken and sausage; cook and stir 5 minutes. Remove from skillet. 2 Stir onion into skillet; cook and stir on medium heat 2 minutes or until onion is softened. Stir in Seasoning. Return chicken and sausage to skillet. 3 Stir in broth and tomatoes; bring to boil. Stir in rice.
From mccormick.com

Directions. Cook sausage in hot oil in a Dutch oven over medium-high heat, stirring constantly, 5 minutes or until browned. Remove sausage with a slotted spoon. Add diced onion and next 7 ingredients to hot drippings; sauté 5 minutes or until vegetables are tender. Stir in tomatoes, next 3 ingredients, and sausage.
From myrecipes.com

Bring everything to the boil, then turn the heat down, pop the lid on the pan and simmer for 25 to 30 minutes. When you can pull the meat off the bone and shred it easily the chicken’s ready. Feel free to remove the chicken bones at this point if you like, then add your rice. Give it all a good stir, then put the lid on.
From jamieoliver.com

In a large, deep sauté pan or Dutch oven, heat olive oil over medium-high heat. Add chicken and brown 4 to 6 min; season with salt and pepper. Add andouille sausage and sauté another 4 minutes until browned. Add onions, celery, and bell peppers; season with salt and pepper. Sauté until vegetables are browned and softened, 6 to 8 minutes.
From rachaelrayshow.com

Jambalaya. 10M INS. 30M INS. 398KCAL. Jambalaya, a traditional Louisiana dish, contains a sausage as a staple ingredient its tomato-based sauce tastes incredible combined with the Cajun spice mix. You can add any meat you like to the recipe; we've chosen chicken to keep this meal everyday light, but you could use pork, prawns or both for an ...
From pinchofnom.com

2022-01-17 Hot pepper sauce 1 tsp. Long-grain rice 2 cups (400g) To make a basic jambalaya with French onion soup follow these next steps…. Pour the soup, beef broth and tomato sauce into a large saucepan and add the butter, chopped onion, chopped pepper, seasoning and hot pepper sauce. Bring to the boil, then add the sausage, shrimp and uncooked rice ...
From realitytitbit.com

2021-08-22 1 tbsp peanut oil, heated in a large Dutch oven over medium heat. Season the sausage and chicken chunks with Cajun spice. Brown the sausage in a skillet. Remove the item and put it away. 1 tbsp peanut oil, sauteed chicken pieces till nicely browned on both sides.
From justalittlebite.com

2020-08-24 Mix everything together and bring to simmer over medium-high heat. Once it starts to simmer, lower the heat to low, cover with a lid, and cook just until rice is tender. (Leave a little crack for the steam to escape.) Add a couple of dashes of hot sauce, mix it in well and taste to decide if you need more hot sauce.
From willcookforsmiles.com

Heat the olive oil in a very large (13-inch) Dutch oven or stockpot, add the sausage, and cook over medium heat for 8 to 10 minutes, turning the pieces until browned. Remove the sausage to a bowl with a slotted spoon. Meanwhile, pat the chicken dry with paper towels and sprinkle both sides liberally with salt and pepper.
From barefootcontessa.com

2022-02-14 Step 3: Add the Rotel, cooked rice, evenly season with Cajun seasoning, salt, pepper, stir, and simmer for a few minutes. Step 4: Taste the jambalaya and add any additional Cajun seasoning, salt, or pepper to taste. Step 5: Add a dash of lemon juice if you’d like to brighten up the overall flavor profile as well as optional green onions for garnishing and dig in!
From averiecooks.com

2020-02-25 Instructions. Heat 1 tablespoon of oil in a large pot or Dutch oven over medium heat. Season the sausage and chicken pieces with half of the Cajun seasoning. Brown sausage in the hot oil; remove with slotted spoon and set aside. Add remaining oil to the pot and sauté chicken until lightly browned.
From cafedelites.com

2021-05-07 Stir in the thyme, cayenne pepper, long-grain rice, chicken broth, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Cover the pot with a heavy lid. Bring to a boil. Once boiling, lower the heat to simmer. Stir well. Then cover and …
From aspicyperspective.com

In a Dutch oven, combine mix, water, tomatoes, tomato sauce and smoked sausage. Bring mixture to a boil over medium-high heat. Cover, reduce heat and let simmer for 20 minutes. Add shrimp and cook for an additional 5 to 7 minutes, or until shrimp are pink. Serve immediately.
From pauladeen.com

Cook the mixture until it reaches a simmer, then cover the pan and simmer for about 30 minutes, or until the rice is cooked through. Be sure to stir every 4-5 minutes or so, so that the rice does not burn. When the rice is nearly cooked through, add the shrimp and okra, stirring occasionally until the shrimp or cooked.
From howtocook.recipes

2021-12-20 In a large pot over medium heat, heat oil. Add onion and bell peppers and season with salt and pepper. Cook until soft, about 5 minutes, then stir in chicken and season with salt, pepper, and oregano.
From delish.com

Instructions. Bring the stock to the boil, add the prawns and simmer for 2 – 3 minutes then remove from the stock and put both to one side. Brown the chorizo in …
From sbs.com.au

Chef John's Sausage & Shrimp Jambalaya. Rating: 4.5 stars. 730. While true jambalaya is really more of a thicker rice stew than a soup, it's one of those dishes that more stock can be added to easily make it into a soup recipe. Serve garnished with green onion.
From allrecipes.com

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