Not So Sinful Jambalaya Recipes

AUTHENTIC JAMBALAYA RECIPE (EASY & HEALTHY JAMBALAYA)

Steps:

• Heat the oil on medium in a large Dutch oven on the stove top.
• Add onion, celery, and bell pepper and cook about 5 minutes.
• Add garlic, basil, oregano, and thyme and stir. Cook for about 5 more minutes.
• Add the chicken and sausage and let brown for 5-10 minutes, stirring often.
• Add cayenne pepper and paprika to the meat mixture and blend lightly.
• Pour in the crushed tomatoes, chicken broth, and rice and mix. Bring to a light boil, then lower the heat to 1-2 and cover.
• Cook covered on low for 45 minutes, stirring a couple times to make sure the rice isn't sticking to the bottom.
• During the last 5-10 minutes of cooking, add the shrimp to the top of the mixture and cover. Check again after about 5 minutes and flip shrimp over, making sure not to cover it deeply so you can keep an eye on its doneness. Cover and cook 5 more minutes or until shrimp is opaque pink and white.
• Serve right away with a side salad and crusty bread if desired.

EASY CAJUN JAMBALAYA

Steps:

• Heat oil in a large pot over medium high heat. Saute chicken and kielbasa until lightly browned, about 5 minutes. Stir in onion, bell pepper, celery and garlic. Season with cayenne, onion powder, salt and pepper. Cook 5 minutes, or until onion is tender and translucent. Add rice, then stir in chicken stock and bay leaves. Bring to a boil, then reduce heat, cover, and simmer 20 minutes, or until rice is tender. Stir in the Worcestershire sauce and hot pepper sauce.

QUICK JAMBALAYA

Steps:

• Cut sausage into 1/2-inch slices. Melt butter in a 5 to 6-quart pan over medium-high heat. Add sausage, onion, red bell pepper, green bell pepper and garlic; cook, stirring occasionally, 5 minutes or until vegetables are soft and sausage is lightly browned.
• Stir in tomatoes, pepper sauce, black pepper, crushed red pepper flakes and salt to taste. Bring to a boil; add shrimp. Cook 3 minutes or until shrimp are cooked and opaque in center.
• Gently stir in hot rice and cook 3-5 minutes or until heated through.

JAMBALAYA

Steps:

• Add oil to a large nonstick saucepan. Over medium heat, sauté onion, garlic, bell pepper and celery until onion is translucent. Add parsley, ham, chicken, bay leaf, and cayenne pepper. Cook, stirring often, 5 to 6 minutes. Add tomatoes (with juice), tomato sauce, and 1 3/4 cups cold water. Gently simmer, uncovered, stirring occasionally, about 5 minutes. Pour rice into the pan and stir well. Bring mixture to a boil. Lower heat and simmer, covered, 45 minutes or until rice is cooked and absorbs most of the liquid. Stir in shrimp and cook 5 minutes more. Remove bay leaf. Season to taste with cayenne pepper and salt.

QUICK AND EASY - BUT DELICIOUS - JAMBALAYA!

Steps:

• Cook rice according to package directions (I cook it in chicken broth for more flavor).
• Meanwhile, heat the olive oil in a stock pot over medium-high heat.
• Cook the onions, bell pepper, celery, and garlic until tender.
• Add the meat and sauté until cooked.
• Stir in the tomatoes, seasonings, and cooked rice.
• Cover and cook until heated through.

NOT-SO-SINFUL JAMBALAYA

Steps:

• Add oil to a large nonstick saucepan.
• Sauté onion, garlic, bell pepper and celery until onion is translucent.
• Add parsley, ham, sausage (or chicken), bay leaf, and cayenne pepper.
• Cook, stirring often, 5 to 6 minutes.
• Add tomatoes (with juice), tomato sauce, and 1 3/4 cups cold water.
• Gently simmer, uncovered, stirring occasionally, about 5 minutes.
• Pour rice into the pan and stir well.
• Bring mixture to a boil.
• Lower heat and simmer, covered, 45 minutes or until rice is cooked and absorbs most of the liquid.
• Stir in shrimp and cook 5 minutes more.
• Remove bay leaf.
• Season to taste with cayenne pepper and salt.