Jazzy Jambalaya Recipes

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JAZZY JAMBALAYA



Jazzy Jambalaya image

Mardi Gras comes but once a year-or any old weeknight you feel like it-when you serve up this quick and easy one-pot jambalaya!

Provided by My Food and Family

Categories     Home

Time 30m

Yield 6 servings

Number Of Ingredients 11

2 Tbsp. oil
2 Tbsp. flour
2 onions, chopped
1 green pepper, chopped
1 clove garlic, minced
1-1/2 cups vegetable juice cocktail
1 pkg. (13 oz.) OSCAR MAYER Natural Uncured Turkey Sausage, thinly sliced
1 small boneless skinless chicken breast (4 oz.), cut into bite-size pieces
1/4 tsp. ground black pepper
1/8 tsp. ground red pepper (cayenne)
4-1/2 cups hot cooked long-grain white rice

Steps:

  • Whisk oil and flour in large skillet until blended; cook on medium-high heat 2 min. or until golden brown, stirring constantly. Add onions, green peppers and garlic; cook and stir 2 min. or until vegetables are crisp-tender.
  • Stir in juice cocktail, sausage, chicken and seasonings. Bring to boil; cover. Simmer on medium-low heat 10 min. or until chicken is done, stirring occasionally.
  • Serve over rice.

Nutrition Facts : Calories 390, Fat 12 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 70 mg, Sodium 890 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 24 g

JAMBALAYA SOUP



Jambalaya Soup image

This soup has all the bold flavors of jambalaya in a warming broth. The rice cooks in the soup and makes it hearty enough for a complete meal.

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 13

3 tablespoons extra-virgin olive oil
3 chicken and/or turkey andouille sausages (about 12 ounces), halved lengthwise and sliced
4 scallions, chopped (white and green parts separated)
1 stalk celery, chopped
1 red bell pepper, chopped
3 cloves garlic, finely chopped
1 teaspoon Cajun seasoning
4 cups low-sodium chicken broth
1 cup long-grain white rice
1 14-ounce can no-salt-added diced tomatoes
1 bay leaf
Kosher salt
Cornbread, for serving

Steps:

  • Heat a large pot or Dutch oven over medium-high heat; add the olive oil. Add the sausages and cook, stirring occasionally, until lightly browned, about 3 minutes. Transfer to a plate using a slotted spoon.
  • Add the scallion whites, celery and bell pepper to the pot. Cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and Cajun seasoning; cook 1 minute.
  • Add 1 1/2 cups water, the chicken broth, rice, tomatoes and bay leaf. Bring to a simmer and cook until the rice is tender, about 15 minutes. Return the sausages to the pot and season with salt. Discard the bay leaf. Top the soup with the scallion greens and serve with cornbread.

QUICK JAMBALAYA RECIPE



Quick Jambalaya Recipe image

Discover our Quick Jambalaya recipe to enjoy flavors from the French Quarter. You're only 30 minutes away from enjoying this Quick Jambalaya Recipe!

Provided by My Food and Family

Categories     Home

Time 30m

Yield 6 servings

Number Of Ingredients 9

1 Tbsp. oil
1/2 lb. hot Italian sausage links, sliced, quartered
1 onion, chopped
1 can (14 oz.) diced tomatoes, undrained
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 green pepper, chopped
1/2 cup KRAFT Original Barbecue Sauce
1 lb. frozen cooked shrimp, thawed
2 cups instant white rice, uncooked

Steps:

  • Heat oil in large nonstick skillet on medium-high heat. Add sausage and onions; cook and stir 10 min. or until sausage is no longer pink.
  • Add remaining ingredients; mix well. Bring to boil; cover.
  • Remove from heat; let stand 5 min. Stir gently before serving.

Nutrition Facts : Calories 410, Fat 16 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 190 mg, Sodium 1510 mg, Carbohydrate 41 g, Fiber 2 g, Sugar 12 g, Protein 26 g

NICK'S JAMBALAYA RECIPE BY TASTY



Nick's Jambalaya Recipe by Tasty image

Here's what you need: oil, boneless, skinless chicken thighs, paprika, black pepper, garlic powder, cajun seasoning, cayenne, salt, andouille sausages, sweet onion, celery, green pepper, jalapeño, garlic, chicken stock, crushed tomato, rice, bay leaves, shrimp

Provided by Rie McClenny

Categories     Dinner

Yield 4 servings

Number Of Ingredients 19

2 tablespoons oil, divided
1 lb boneless, skinless chicken thighs, cubed
1 teaspoon paprika
1 teaspoon black pepper
1 teaspoon garlic powder
1 tablespoon cajun seasoning
1 teaspoon cayenne
1 teaspoon salt
4 andouille sausages, cooked and sliced
1 sweet onion, diced
2 stalks celery, diced
1 green pepper, diced
1 jalapeño, minced
6 cloves garlic, minced
1 ½ cups chicken stock
2 cups crushed tomato
3 cups rice, cooked al dente
2 bay leaves
1 lb shrimp, peeled and divided

Steps:

  • Heat 1 tablespoon of oil in a 6-quart Dutch oven over medium- high heat. Add the chicken, paprika, black pepper, garlic powder, Cajun seasoning, cayenne, and salt. Stir to coat.
  • Once chicken is fully cooked, about 5 minutes, add the sausages and cook for 3 minutes.
  • Remove the chicken and sausage from the pot and set aside.
  • Using the same pot, add 1 tablespoon of oil to the pot. Add the onion, celery, green pepper, jalapeño, garlic, and 1 teaspoon of salt. Cook until vegetables are soft and tender, scraping any brown bits on the bottom of the pot, about 8-10 minutes.
  • Add chicken stock, crushed tomatoes, cooked rice, and bay leaves. Stir well and add the chicken and sausage back into the pot. Bring to a simmer.
  • Put the lid on and continue simmering for 10 minutes.
  • Stir in the shrimp. Put the lid back on and cook for 5 minutes, or until shrimp are cooked through.
  • Enjoy!

Nutrition Facts : Calories 1175 calories, Carbohydrate 78 grams, Fat 63 grams, Fiber 4 grams, Protein 71 grams, Sugar 10 grams

JAZZEN JAMBALAYA



Jazzen Jambalaya image

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 5 servings

Number Of Ingredients 29

1 cup canola oil
1 cup chopped yellow onions
Salt and pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon chopped garlic
1/2 cup tomato paste
1/4 cup chopped fresh cilantro leaves
1/4 cup chopped fresh parsley leaves
1/4 teaspoon chopped habanero peppers
1 cup vital wheat gluten flour
1/2 cup canola oil, plus more for the griddle
1/2 cup Love Spice, recipe follows
1/2 cup tomato puree
1/4 cup chopped celery
1/4 cup chopped fresh cilantro leaves
1/4 cup chopped yellow onions
1/4 cup chopped green bell peppers
1/4 cup chopped red bell peppers
1 teaspoon chopped garlic
1/4 teaspoon cayenne pepper
Salt and pepper
1/4 cup garlic powder
Al Dente Basmati Rice, recipe follows
1/4 cup paprika
1/4 cup black pepper
1/4 cup salt
1/4 teaspoon cayenne pepper
2 cups basmati rice
Salt and pepper

Steps:

  • Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper and set aside.
  • For the nuggets: In a large stock pot, add the canola oil, onions, cayenne, 1 teaspoon salt and 1/2 teaspoon pepper, and cayenne and sauté over medium-low heat, stirring occasionally, for about 10 to 15 minutes. Add the garlic and let stew, stirring occasionally, for 5 minutes.
  • Add the tomato paste, cilantro, parsley and habaneros and let stew, stirring occasionally, for 5 to 10 minutes. Transfer the mixture to a blender and blend well.
  • Place the flour in a large bowl, add the blended ingredients and mix. Place small chunks (about 1-inch wide) of the mixture on the prepared sheet pan and bake until a light crust forms on the outer edges, 30 to 40 minutes.
  • For the jambalaya mix: Meanwhile, in a large stock pot, add the canola oil, Love Spice, tomato puree, celery, cilantro, onions, green bell peppers, red bell peppers, garlic, cayenne, 1/2 teaspoon salt and 1/2 teaspoon pepper. Mix and let stew for 30 to 40 minutes.
  • Once those ingredients have had time to marry, add the garlic powder and the Al Dente Basmati Rice. Mix and simmer for about 10 minutes.
  • Meanwhile, heat the nuggets on a griddle in canola oil.
  • Plate the jambalaya in bowls. Top with the nuggets and serve.
  • In a bowl, add the paprika, black pepper, salt and cayenne. Mix well.
  • In a stock pot, add the rice, 1 teaspoon salt, 1/2 teaspoon pepper and 4 cups water. Heat until the water comes to a boil, then simmer until the rice is al dente.

JIFFY JAMBALAYA



Jiffy Jambalaya image

"My husband and I like this nicely spiced combination on days when we're pressed for time," comments Carolyn Gubser of Waukesha, Wisconsin.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

1 medium onion, chopped
1/2 cup chopped green pepper
2 tablespoons vegetable oil
1 pound smoked kielbasa or 1 pound smoked Polish sausage, cut into 1/4-inch slices
1 can (28 ounces) diced tomatoes, undrained
1/2 cup water
1 tablespoon sugar
1 teaspoon paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
3 drops hot pepper sauce
1-1/2 cups uncooked instant rice

Steps:

  • In a large skillet, saute onion and green pepper in oil until tender Stir in the sausage, tomatoes, water, sugar and seasonings. Bring to a boil; add the rice. Cover and cook for 5 minutes or until the rice is tender.

Nutrition Facts : Calories 278 calories, Fat 11g fat (0 saturated fat), Cholesterol 49mg cholesterol, Sodium 680mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 3g fiber), Protein 15g protein. Diabetic Exchanges

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 IN A JIFFY



Jambalaya In a Jiffy image

You'll appreciate this nicely spiced combination on days when you're pressed for time.

Provided by Vanessa P.

Categories     Soups, Stews and Chili Recipes     Stews     Jambalaya Recipes

Time 35m

Yield 6

Number Of Ingredients 12

2 tablespoons olive oil
1 onion, diced
1 green bell pepper, diced
4 cloves garlic, minced
1 pound fully cooked kielbasa, cubed
1 (28 ounce) can diced tomatoes with juice
½ cup water
1 teaspoon paprika
½ teaspoon dried oregano
¼ teaspoon dried thyme
3 dashes hot sauce
1 ½ cups orzo pasta

Steps:

  • Heat olive oil in a large, deep skillet over medium heat; cook and stir onion and green bell pepper in the hot oil until tender, 5 to 8 minutes. Stir garlic into vegetables and cook until fragrant and softened, about 2 minutes.
  • Stir kielbasa sausage, tomatoes with juice, water, paprika, oregano, thyme, and hot sauce into onion mixture, bring to a boil, and stir in orzo. Reduce heat to low, cover, and simmer until orzo are tender, about 10 minutes.

Nutrition Facts : Calories 529.2 calories, Carbohydrate 48.4 g, Cholesterol 54.1 mg, Fat 28.3 g, Fiber 3.9 g, Protein 18.1 g, SaturatedFat 11.7 g, Sodium 845.7 mg, Sugar 8.8 g

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