Mardi Gras Jambalaya Recipe 445

MARDI GRAS JAMBALAYA

Mardi Gras Jambalaya image

The taste of The Big Easy has never been this simple or delicious.

Provided by Knorr

Categories Trusted Brands: Recipes and Tips Knorr®

Time 35m

Yield 6

Number Of Ingredients 9

Ingredients

2 tablespoons oil, divided
8 ounces uncooked medium shrimp
8 ounces boneless, skinless chicken breasts, cut into bite-size pieces
4 ounces andouille sausage or kielbasa, cut into half-moon slices
2 medium ribs celery, chopped
2 small red and/or green bell peppers, chopped
1 large clove garlic, finely chopped
2 cups water
1 (5.6 ounce) package Knorr® Cajun Sides™ - Red Beans & Rice

Steps:

In large skillet, heat 1 tablespoon oil over medium high heat. Season shrimp with salt and pepper if desired. Cook shrimp until just pink, about 1 minute a side, remove and reserve (shrimp will not be fully cooked).
Season chicken with salt and pepper if desired and in same skillet, brown chicken on all sides, about 5 minutes, remove and reserve.
Add remaining tablespoon oil to skillet and cook sausage, stirring occasionally until browned, about 4 minutes.
Stir celery into skillet and cook until translucent, about 3 minutes. Add peppers to skillet and cook until slightly softened, about 2 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
Add water and Knorr® Cajun Sides™ - Red Beans & Rice to skillet, stir to combine. Bring to a boil, cover, reduce heat slightly and simmer 5 minutes. Stir in reserved chicken and shrimp and cook 3 - 4 minutes more or until rice is tender. Let stand 2 minutes. Serve.

Nutrition Facts : Calories 273.7 calories, Carbohydrate 22.2 g, Cholesterol 86.9 mg, Fat 11.5 g, Fiber 1.9 g, Protein 18.5 g, SaturatedFat 2.8 g, Sodium 502.6 mg, Sugar 1.2 g

MARDI GRAS JAMBALAYA RECIPE - (4.4/5)

Mardi Gras Jambalaya Recipe - (4.4/5) image

Provided by dkanon

Number Of Ingredients 11

Ingredients

1 pound boneless, skinless chicken breast, cut into 1-inch chunks
1 pound smoked turkey sausage or andouille sausage, cut into 1-inch slices
1/2 pound shrimp, 41 to 50 count, peeled and deveined
1 (28-ounce) can crushed tomatoes, undrained
1 3/4 cup chicken broth
1 cup uncooked long or whole-grain rice
1/2 cup dry white wine
2 green or red bell peppers, coarsely chopped
1 large onion, coarsely chopped
4 teaspoons Creole seasoning
1 teaspoon garlic powder

Steps:

In a soup pot over medium heat, combine all ingredients; mix well. Cover and cook 15 minutes. Reduce heat to low and simmer 30 to 35 minutes, or until rice is cooked. We recommend you keep the party going by topping off this meal with a plate of our delicious Mardi Gras Beignets!

MARDI GRAS JAMBALAYA

Mardi Gras Jambalaya image

Provided by Emeril Lagasse

Categories main-dish

Time 1h55m

Yield 8 servings

Number Of Ingredients 28

Ingredients

1 (5-pound) duck, trimmed of fat and cut into 8 pieces
1 teaspoon salt, plus more for seasoning duck
1/2 teaspoon freshly ground black pepper, plus more for seasoning duck
2 tablespoons vegetable oil
1 pound andouille or other spicy smoked sausage, diced
2 cups chopped yellow onions
1/2 cup chopped green bell peppers
1/2 cup chopped red bell peppers
1/2 cup chopped celery
1/2 teaspoon cayenne
2 tablespoons Emeril's Original Essence, recipe follows
2 cups peeled, seeded, and chopped tomatoes
1 tablespoon chopped garlic
3 bay leaves
2 teaspoons minced fresh thyme leaves
2 quarts chicken stock or canned low-sodium chicken broth
3 cups long-grain white rice
1 pound small shrimp, peeled and deveined
1 cup chopped green onions (green and white parts)
1/2 cup minced fresh flat-leaf parsley
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

Season the duck pieces with salt and pepper.
Heat the vegetable oil in a large heavy pot over medium-high heat. Add the duck, skin side down, and sear for 5 minutes. Turn and sear on the second side for 3 minutes. Remove from the pot and drain on paper towels.
Add the sausage to the fat in the pot and cook, stirring, until browned, about 5 minutes. Add the onions, bell peppers, celery, salt, cayenne, 1 tablespoon of the Essence, and black pepper and cook, stirring often, until the vegetables are softened, about 5 minutes. Add the tomatoes, garlic, and bay leaves and cook, stirring, until the tomatoes give off some of their juices, about 2 minutes.
Add the thyme, stock, and duck. Bring to a boil. Reduce the heat to medium-low, cover, and simmer, stirring occasionally for 50 minutes.
Remove duck pieces from the jambalaya and cool slightly. Skim the fat. Discard skin and bones and shred duck meat.
Add the rice and bring back up to a simmer, cover and cook until the rice is barely tender, about 10 minutes.
Return the duck meat to the mixture. Season the shrimp with the remaining 1 tablespoon Essence. Add the shrimp to the pot, return to a simmer, and cover. Remove the pot from the heat and let sit, covered, for 15 minutes.
Add the green onions and parsley to the jambalaya and stir gently. Remove and discard the bay leaves. Adjust the salt, pepper, and cayenne to taste. Serve directly from the pot.
Combine all ingredients thoroughly.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

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