Jambalaya Recipes

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JAMBALAYA



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

Steps:

  • 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



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.

SLOW COOKED JAMBALAYA RECIPE BY TASTY



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

Steps:

  • 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



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

Steps:

  • 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



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

Steps:

  • 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



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)

Steps:

  • 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



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

Steps:

  • 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



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

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

JAMBALAYA



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

Steps:

  • 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



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.

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  • 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.
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JAMBALAYA – EASY AND BEST AUTHENTIC JAMBALAYA RECIPE
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
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JAMBALAYA RECIPE - CLASSIC CREOLE DISH FULL OF FLAVOR AND SO EASY
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
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BAREFOOT CONTESSA | JAMBALAYA | RECIPES
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
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EASY CHICKEN AND SAUSAGE JAMBALAYA - AVERIE COOKS
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
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JAMBALAYA - CAFE DELITES
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
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BEST HOMEMADE JAMBALAYA RECIPE (VIDEO) - A SPICY PERSPECTIVE
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
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JAMBALAYA | PAULA DEEN
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
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CLASSIC JAMBALAYA RECIPE (STEP-BY-STEP VIDEO) - HOW TO …
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
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EASY HOMEMADE CREOLE JAMBALAYA RECIPE - HOW TO MAKE BEST …
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
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JAMBALAYA RECIPE : SBS FOOD
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
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JAMBALAYA RECIPES | ALLRECIPES
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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