Jennys Jambalaya Recipes

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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

LEGENDARY JAMBALAYA



Legendary Jambalaya image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 12

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.

JEN'S JAMBALAYA



Jen's Jambalaya image

My family loves a lot of flavor and spice in our food and jambalaya delivers. This is my version of a New Orleans jambalaya that's got a nice kick to it but not overly hot for those whose tongues can't handle it.

Provided by JenC

Categories     Soups, Stews and Chili Recipes     Stews     Jambalaya Recipes

Time 1h

Yield 4

Number Of Ingredients 15

2 tablespoons margarine or butter
¼ cup chopped onion
⅓ cup chopped celery
¼ cup chopped green pepper
1 (14.5 ounce) can diced tomatoes
1 ½ cups chicken broth
⅔ cup long grain white rice
1 teaspoon dried basil
¼ teaspoon garlic powder
¼ teaspoon black pepper
¼ teaspoon hot sauce
1 bay leaf
⅔ cup diced cooked chicken breast
⅔ cup cooked crumbled Italian sausage
⅔ cup peeled cooked shrimp

Steps:

  • Melt margarine in a large saucepan over medium heat. Stir in onion, celery, and green pepper; cook until softened, about 5 minutes. Pour in diced tomatoes, chicken broth, and rice; season with basil, garlic, pepper, hot sauce, and bay leaf. Bring to a boil over medium-high heat, then turn heat to medium-low, cover, and simmer until the rice is done, about 20 minutes.
  • Once the rice has cooked, stir in chicken, sausage, and shrimp. Simmer for a few minutes until heated through. Remove bay leaf before serving.

Nutrition Facts : Calories 374.6 calories, Carbohydrate 31.9 g, Cholesterol 80 mg, Fat 16.8 g, Fiber 1.9 g, Protein 21.1 g, SaturatedFat 4.7 g, Sodium 1064.2 mg, Sugar 4.1 g

JENN'S JAMBALAYA BAKE



Jenn's Jambalaya Bake image

Classic jambalaya mixed with some pasta and turned into a casserole. I made this recipe on my own, it's a family favorite. Cook the Andouille ahead of making the Jambalaya mix. Cook your pasta before making the Jambalaya Mix as well.

Provided by Chef Eris

Categories     Pork

Time 1h35m

Yield 1 casserole, 9-12 serving(s)

Number Of Ingredients 5

1 (8 ounce) box zatarain's jambalaya mix
1 lb andouille sausage, cooked & sliced
8 ounces orecchiette or 8 ounces other shell pasta, cooked
1 lb sharp cheddar cheese, shredded and divided
cajun seasoning

Steps:

  • Cook Andouille sausage, slice it to about 1/4" thickness.
  • Cook pasta, and drain.
  • Make Jambalaya mix according to instructions on their box adding the Andouille when it says to.
  • While the Jambalaya mix is cooking add as much or as little cajun seasoning as you please.
  • Preheat oven to 350 degrees.
  • When the Jambalaya mix is done take a big bowl and stir togethether the pasta and the Jambalaya mix.
  • Take 8 oz. of the cheddar cheese and add it to the mix stirring well.
  • Optional: Add more cajun seasoning if you choose to.
  • Spoon mixture into lightly sprayed casserole dish, making it level once in the casserole.
  • Take the remainder of the cheese and sprinkle over the top.
  • Put in preheated oven for 30 minutes uncovered.
  • After cooking, remove and let cool for 5-10 minutes.

Nutrition Facts : Calories 470.6, Fat 30.9, SaturatedFat 15.5, Cholesterol 81.7, Sodium 923.1, Carbohydrate 21.7, Fiber 0.9, Sugar 1.1, Protein 25.5

JENNY'S JAMBALAYA



Jenny's Jambalaya image

Chicken, sausage, and shrimp on rice.

Provided by GAP

Categories     Jambalaya

Time 50m

Yield 6

Number Of Ingredients 11

1 tablespoon olive oil
2 large onions, chopped
2 (14.5 ounce) cans stewed tomatoes, drained
2 boneless chicken breast halves, cooked and shredded
1 pound turkey sausage links, without casings, cooked and chopped
¼ teaspoon garlic powder
1 tablespoon hot sauce
salt and pepper to taste
1 ½ cups uncooked long-grain rice
3 cups chicken broth
1 pound large shrimp, peeled and deveined

Steps:

  • Select a medium-high setting for an electric skillet; heat oil in hot skillet. Cook onion in oil until soft. Stir in tomatoes, chicken, and sausage. Season with garlic powder, hot sauce, salt, and pepper. Stir in rice, pour in broth, and add shrimp.
  • Cover electric skillet. Cook at 300 degrees F (150 degrees C) for about 20 to 25 minutes, or until rice is tender.

Nutrition Facts : Calories 523.6 calories, Carbohydrate 52.4 g, Cholesterol 206.5 mg, Fat 14.6 g, Fiber 2.8 g, Protein 44.9 g, SaturatedFat 3.4 g, Sodium 1661.5 mg, Sugar 8.5 g

EMERIL'S KICKED UP JAMBALAYA



Emeril's Kicked up Jambalaya image

Make and share this Emeril's Kicked up Jambalaya recipe from Food.com.

Provided by Your Sangoma

Categories     One Dish Meal

Time 1h30m

Yield 8-12 serving(s)

Number Of Ingredients 18

1/4 cup olive oil
1 lb medium shrimp, peeled and deveined
emerils creole seasoning
1 whole chicken, cut into 8 pieces
1 1/2 lbs andouille sausages, cut into 1/2-inch cubes
2 cups chopped onions
1 cup chopped celery
1 cup chopped bell pepper
2 tablespoons minced garlic
3 bay leaves
1/4 teaspoon cayenne pepper
1 1/2 tablespoons chopped thyme leaves
1 cup chopped tomato
6 cups water
2 cups rice
salt and pepper
1 cup chopped green onion
1/2 cup chopped parsley

Steps:

  • In a large Dutch oven, heat 2 tablespoons of the olive oil over medium high heat. Season shrimp with Creole seasoning and saute until almost cooked through, about 4 minutes. Using a slotted spoon, remove shrimp and set aside until later.
  • Season chicken pieces with Creole seasoning. Add remaining olive oil to Dutch oven and when hot, add chicken pieces and saute until browned on both sides, about 8 minutes. Remove and set aside.
  • Add sausage and cook until browned.
  • Add onion, celery, bell pepper, garlic, bay leaves, cayenne and thyme and cook until vegetables are wilted, about 6 minutes.
  • Add tomatoes and water and return chicken pieces to pot. Season with salt and pepper and simmer, covered, for 20 minutes.
  • Add rice to pot, stir well and return to a boil. Reduce heat to low, cover pot, and cook for 15 minutes.
  • Add shrimp, green onions and parsley to Dutch oven, mixing carefully, and continue to cook, covered, for another 10 minutes.
  • Remove from heat and let sit 10 minutes before serving.

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