New Orleans Creole Jambalaya Recipe Recipe For Meatloaf

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CREOLE JAMBALAYA



Creole Jambalaya image

Jambalaya is a traditional Louisiana dish, coming from our Spanish and French culture. Rice is the main ingredient, with different meats or seafood mixed in. I particularly like this variation with shrimp and ham. -Ruby Williams, Bogalusa, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 16

3/4 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green pepper
2 tablespoons butter
2 garlic cloves, minced
2 cups cubed fully cooked ham
1 can (28 ounces) diced tomatoes, undrained
1 can (10-1/2 ounces) condensed beef broth, undiluted
1 cup uncooked long grain white rice
1 cup water
1 teaspoon sugar
1 teaspoon dried thyme
1/2 teaspoon chili powder
1/4 teaspoon pepper
1-1/2 pounds fresh or frozen uncooked shrimp, peeled and deveined
1 tablespoon minced fresh parsley

Steps:

  • In a Dutch oven over medium-high heat, saute the onion, celery and green pepper in butter until tender. Add garlic; cook 1 minute longer. Add the next 9 ingredients; bring to a boil over medium-high heat. Reduce heat; cover and simmer until rice is tender, about 25 minutes. , Add shrimp and parsley; simmer, uncovered, until shrimp turn pink, 7-10 minutes.

Nutrition Facts : Calories 270 calories, Fat 6g fat (3g saturated fat), Cholesterol 132mg cholesterol, Sodium 974mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 25g protein.

NEW ORLEANS JAMBALAYA



New Orleans Jambalaya image

For when you really have to feed an army!

Provided by Christine

Categories     Soups, Stews and Chili Recipes     Stews     Jambalaya Recipes

Time 6h30m

Yield 50

Number Of Ingredients 20

1 cup soy sauce
4 tablespoons dried thyme
1 teaspoon cayenne pepper
2 tablespoons paprika
2 onions, chopped
2 tablespoons ground black pepper
16 skinless, boneless chicken breast halves
¾ pound bacon, cut into small pieces
8 onions, diced
4 cloves garlic, minced
6 tablespoons all-purpose flour
3 pounds chorizo, sliced into chunks
3 pounds cooked ham, cut into 1/2 inch pieces
3 tablespoons dried thyme
4 teaspoons cayenne pepper
5 cups chicken stock
6 (14.5 ounce) cans peeled and diced tomatoes with juice
4 green bell pepper, chopped
6 cups uncooked white rice
10 pounds medium shrimp - peeled and deveined

Steps:

  • Chicken Marinade: In a large, shallow glass baking dish, mix together soy sauce, 4 tablespoons dried thyme, 1 teaspoon cayenne pepper, 2 tablespoons paprika, 2 chopped onions and 2 tablespoons black pepper. Place the chicken in the marinade. Refrigerate for at least 3 hours.
  • Saute bacon in a Dutch oven over medium heat until brown. Add the onion and garlic. Continue to cook 5 minutes. Mix in flour and sausage. Cook 5 minutes more; stirring frequently. Add the ham, thyme, cayenne, chicken stock, tomatoes, reserved juice and green peppers and bring to boil. Stir in rice and cover. Cook for 25 minutes. Remove from heat and cool completely and refrigerate.
  • Two hours before you intend to serve the jambalaya, discard marinade and bake chicken breasts at 500 degrees F (250 degrees C) for 12 minutes, or until the flesh is firm when pressed with finger. Remove from oven. Cool and slice into bite-size pieces.
  • Reduce oven's temperature to 250 degrees F (120 degrees C). Place covered jambalaya on large baking tray filled with to water. Bake until warm, about 2 hours.
  • Just before serving the jambalaya, boil 5 quarts of water. Add the shrimp and cook for 3 minutes until they are firm to the touch. Drain well. Toss shrimp and chicken with jambalaya mixture and serve.

Nutrition Facts : Calories 462.1 calories, Carbohydrate 27.2 g, Cholesterol 201.6 mg, Fat 20 g, Fiber 1.8 g, Protein 40.1 g, SaturatedFat 6.8 g, Sodium 1272.4 mg, Sugar 2.6 g

CAJUN STYLE MEATLOAF



Cajun Style Meatloaf image

This is meatloaf with some kick! The seasonings really bring out the flavor of the meat.

Provided by Bill Echols

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 1h20m

Yield 8

Number Of Ingredients 20

2 bay leaves
1 teaspoon salt
1 teaspoon ground cayenne pepper
1 teaspoon ground black pepper
½ teaspoon ground white pepper
½ teaspoon ground cumin
½ teaspoon ground nutmeg
4 tablespoons butter
¾ cup chopped onion
½ cup chopped green bell pepper
¼ cup chopped green onions
4 cloves garlic, minced
1 tablespoon hot pepper sauce
1 tablespoon Worcestershire sauce
½ cup evaporated milk
½ cup ketchup
1 ½ pounds ground beef
½ pound andouille sausage, casings removed
2 eggs, beaten
1 cup dried bread crumbs

Steps:

  • In a small bowl, combine the bay leaves, salt, cayenne pepper, ground black pepper, ground white pepper, cumin, and nutmeg; set aside.
  • Melt the butter or margarine in a saucepan over medium heat. Add the onion, bell pepper, green onions, garlic, hot pepper sauce, Worcestershire sauce, and reserved seasoning mix. Saute until mixture starts sticking to the bottom of the pan, about 6 minutes. Stir in the milk and ketchup; continue cooking for 2 more minutes, stirring occasionally.
  • Remove vegetable mixture from heat, and allow to cool to room temperature. Place the beef and sausage in an ungreased 9x13 inch baking dish. Add the eggs, the vegetable mixture, and the bread crumbs. Remove the bay leaves. Mix well by hand, and form into a loaf about 1 1/2 inches high.
  • Bake uncovered at 350 degrees F (175 degrees C) for 25 minutes. Then raise heat to 400 degrees F (200 degrees C) and bake for another 35 minutes. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 548.4 calories, Carbohydrate 19.3 g, Cholesterol 158 mg, Fat 40.8 g, Fiber 1.4 g, Protein 25.7 g, SaturatedFat 17.4 g, Sodium 1184.3 mg, Sugar 7.8 g

EMERIL'S NEW ORLEANS STYLE JAMBALAYA



Emeril's New Orleans Style Jambalaya image

Make and share this Emeril's New Orleans Style Jambalaya recipe from Food.com.

Provided by Harried Mom

Categories     One Dish Meal

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 14

1/4 cup vegetable oil
1/2 lb andouille sausage, cut in rounds and quartered
1 lb smoked sausage, cut in half moons
2 lbs chicken breasts, sliced
1/4 teaspoon cayenne pepper
2 tablespoons Emeril's Original Essence or 2 tablespoons other creole seasoning
3 cups onions, chopped
1 cup green pepper, chopped
2 tablespoons garlic, minced
2 cups long grain rice
6 cups chicken stock
1 bay leaf
1 cup green onion, chopped
1/2 cup flat leaf parsley, chopped

Steps:

  • Heat oil in Dutch oven over medium heat. Cook sausage 5 minutes and remove from pan.
  • Add chicken, cayenne pepper, and 1 tablespoons Emeril's essence to pan and cook 5 minutes. Remove from pan.
  • Add onions, bell peppers, remaining essence and garlic to pan and cook 8-10 minutes, until vegetables are softened. Add rice and cook, stirring 3-5 minutes.
  • Return sausage and chicken to pan. Add stock and bay leaf. Increase heat to medium-high and bring to a boil. Cover and reduce heat to low. Cook 25 minutes; remove from heat. Let stand, covered, 10 minutes.
  • Remove bay leaf and stir in green onions and parsley to serve.

Nutrition Facts : Calories 531.8, Fat 29.2, SaturatedFat 8.4, Cholesterol 85.9, Sodium 767.7, Carbohydrate 35.3, Fiber 1.6, Sugar 4.7, Protein 30

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