Leftoverporkroastjambalaya Recipes

MY BEST-EVER JAMBALAYA

My Best-Ever Jambalaya image

I tried to mimic Jambalaya from my favorite restaurant and it turned out so well my daughter and husband now prefer my recipe and won't order it when we go to the restaurant! -Alexis Van Vulpen, St. Albert, Alberta

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 10 servings.

Number Of Ingredients 12

Ingredients

2 tablespoons canola oil
1/2 pound fully cooked Spanish chorizo links, sliced
2 cups cubed fully cooked ham
3/4 pound boneless skinless chicken breasts, cubed
1 can (28 ounces) diced tomatoes, undrained
3 cups chicken broth
2 large green peppers, chopped
1 large onion, chopped
1 tablespoon Cajun seasoning
2 teaspoons hot pepper sauce
3 cups instant brown rice
1/2 pound uncooked medium shrimp, peeled and deveined

Steps:

In a Dutch oven, heat oil over medium-high heat. Add chorizo and ham; cook and stir 3-4 minutes or until browned., Add chicken to pan; cook 5-7 minutes or until no longer pink. Stir in tomatoes, broth, peppers, onion, Cajun seasoning and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until peppers are crisp-tender., Return to a boil; stir in rice and shrimp. Reduce heat; simmer, covered, 7-9 minutes or until shrimp turn pink. Remove from heat; let stand, covered, 5 minutes or until rice is tender.

Nutrition Facts : Calories 323 calories, Fat 12g fat (3g saturated fat), Cholesterol 79mg cholesterol, Sodium 1124mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 3g fiber), Protein 24g protein.

LEFT-OVER PORK ROAST JAMBALAYA

Left-Over Pork Roast Jambalaya image

I wanted to make something special out of my left-over pork roast and improvised on a Jambalaya recipe I had used from a Simple and Delicious magazine - the family loved the results. This is not a spicy dish as I had toddlers eating it too but it could very easily be spiced up.

Provided by Chef Learnee

Categories One Dish Meal

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 -3 cups pork roast
1 (32 ounce) box chicken broth
1 cup water
2 cups celery
1 (14 ounce) can diced tomatoes with juice
1 teaspoon salt
1 1/4 cups rice
3/4 cup onion
2 tablespoons butter
1/4 teaspoon thyme
2 teaspoons garlic
1/2 teaspoon garlic pepper seasoning
2 bay leaves

Steps:

Into dutch oven.
Add bite sized chunks of cooked pork roast.
Add chicken broth and water.
Add thinly sliced celery and onion.
Add tomatoes with juice.
Add salt.
Add long-grained white rice.
Add butter, thyme, garlic pepper and bay leaves.
Add minced garlic.
Combine all ingredients and bring to a boil.
Turn heat down and simmer covered 45 minutes or longer.
Keeping the dish on warm until serving only makes it taste better -- just keep it from boiling. Remove bay leaves before serving. More salt might be needed according to taste.

Nutrition Facts : Calories 328.3, Fat 8, SaturatedFat 3.6, Cholesterol 62.3, Sodium 1087.1, Carbohydrate 38.7, Fiber 2.1, Sugar 3.5, Protein 23.7

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

Ingredients

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.

ONE POT JAMBALAYA RECIPE BY TASTY

One Pot Jambalaya Recipe by Tasty image

Here's what you need: olive oil, boneless skinless chicken breasts, hot italian sausage, small bell peppers, jalapeño pepper, white onion, garlic, diced tomato, chicken stock, long grain white rice, cajun seasoning, dried thyme, cayenne pepper, bay leaf, large shrimp, small ham steak, frozen okra, salt and pepper

Provided by Melissa Bohn

Categories Dinner

Time 30m

Yield 6 servings

Number Of Ingredients 18

Ingredients

3 tablespoons olive oil, divided
2 boneless skinless chicken breasts, cut into bite-sized pieces
1 lb hot italian sausage, thinly sliced into rounds
3 small bell peppers, diced
1 jalapeño pepper, seeded and finely chopped
1 white onion, diced
4 cloves garlic, minced
1 can diced tomato
5 cups chicken stock, or broth
1 ½ cups long grain white rice, uncooked
2 tablespoons cajun seasoning
1 teaspoon dried thyme, crushed
¼ teaspoon cayenne pepper
1 bay leaf
1 ½ lb large shrimp, raw. peeled, and deveined
1 small ham steak, cubed
1 cup frozen okra, thawed
salt and pepper, kosher and freshly cracked black pepper, to taste

Steps:

Heat 1 tbsp oil in a crockpot or large, deep saute pan over medium-high heat. Add chicken and sausage and saute 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.
Add the remaining 2 tablespoons of oil to the crockpot. Add bell peppers, jalapeño, onion and garlic. Sauté for 6 minutes, stirring occasionally, until the onions are softened.
Add the diced tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne, bay leaf, and stir to combine. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is nearly cooked through, stirring every 5 minutes or so along the way so that the rice does not burn.
Add the shrimp, ham, okra, and stir to combine. Continue to simmer, stirring occasionally, until the shrimp are cooked through and pink. Stir in the chicken and sausage, and remove and discard the bay leaf.
Taste season the jambalaya with salt, pepper, and additional Cajun seasoning if needed. Remove from heat and serve warm.

Nutrition Facts : Calories 1269 calories, Carbohydrate 95 grams, Fat 77 grams, Fiber 4 grams, Protein 43 grams, Sugar 19 grams

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