New Orleans Style Jambalaya Recipes

NEW ORLEANS JAMBALAYA

New Orleans Jambalaya image

Jambalaya is a catch-all for meat and seafood, making it a favorite for my husband! It's sure to warm you up on a chilly day. -Sabrina Hickey, Columbus, Ohio

Provided by Taste of Home

Categories Dinner

Time 1h30m

Yield 16 servings.

Number Of Ingredients 29

Ingredients

1/2 teaspoon mustard seed
1/2 teaspoon coriander seeds
1/2 teaspoon whole peppercorns
1/2 teaspoon dill seed
1/2 teaspoon whole allspice
2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1 pound boneless skinless chicken thighs, cut into 1-inch cubes
1/2 pound boneless pork, cut into 1-inch cubes
1 medium onion, chopped
1 large green pepper, chopped
1 celery rib, chopped
2 tablespoons butter
1 tablespoon canola oil
2 garlic cloves, minced
1 pound smoked kielbasa or Polish sausage, cut into 1-inch slices
1 cup diced fully cooked ham
1 can (14-1/2 ounces) diced tomatoes, undrained
1 to 2 cups water, divided
1/2 cup tomato puree
2 tablespoons minced fresh parsley
2 teaspoons salt
3/4 teaspoon pepper
1/2 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1/2 teaspoon chili powder
1/8 teaspoon apple pie spice
2 bay leaves
1/2 pound uncooked small shrimp, peeled and deveined
Hot cooked rice

Steps:

Place the first five ingredients on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Set aside. , In a stockpot, saute the chicken, pork, onion, green pepper and celery in butter and oil until meat is browned. Add garlic; cook 1 minute longer. Stir in the sausage, ham, tomatoes, 1 cup water, tomato puree, parsley, salt, pepper, thyme, cayenne, chili powder, apple pie spice, bay leaves and spice bag. , Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. During the last 3 minutes, add shrimp and, if necessary, the remaining water. Discard bay leaves and spice bag. Serve with rice.

Nutrition Facts : Calories 271 calories, Fat 15g fat (5g saturated fat), Cholesterol 107mg cholesterol, Sodium 838mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein.

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

Ingredients

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

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

Ingredients

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