One Pot Meals Jambalaya Recipes

ONE-POT JAMBALAYA

One-Pot Jambalaya image

This is an easy jambalaya recipe that I've been making for a long time. Many recipes call for serving the "sauce" over the rice, but I cook everything all together. (As long as your heat isn't too high, there should be enough liquid to cook the rice without making it gummy.) Enjoy!

Provided by Spice Boy

Categories One Dish Meal

Time 1h

Yield 12 serving(s)

Number Of Ingredients 22

Ingredients

1 cup chopped bell pepper (red and or or green)
1 medium onion, chopped
2 stalks celery, chopped
2 jalapenos (or red chiles, seeded and chopped)
5 garlic cloves, minced
1 tablespoon dried thyme
1 tablespoon dried basil
1 tablespoon dried parsley
2 teaspoons dried oregano
1/2 teaspoon cayenne pepper (or more to taste)
1/4 teaspoon smoked hot paprika (or more to taste) (optional)
1/4 teaspoon red pepper flakes
1 teaspoon grill seasoning
1 teaspoon sugar
salt and pepper
1 lb andouille sausage, sliced
1 lb boneless skinless chicken breast (or thighs)
1 (28 ounce) can crushed tomatoes
3 cups chicken stock
1 1/2 cups white rice (uncooked)
2 tablespoons olive oil
1 tablespoon butter

Steps:

In a large pot, heat 1 T olive oil and add the sliced sausage and 1/2 of the grill seasoning. Saute on medium-high until the sausage gets some color on it, then remove it and set it aside. Add in the chicken (adding more oil if necessary) and the rest of the grill seasoning and saute until the chicken is browned but not cooked through. Remove the chicken from the pot and set aside.
Add the butter and a bit more olive oil to the pot and mix in the peppers, onions, celery and jalapenos. Saute on medium heat until the vegetables are softened, about 8 minutes. Add in the garlic and saute for an additional 2 minutes. Stir in the cayenne, paprika, and red pepper flakes and saute for an additional minute to toast the spices.
Stir in the crushed tomatoes and chicken broth and bring to a simmer. Stir in the thyme, basil, parsley, oregano, and sugar. Simmer, partially-covered, over low heat for 20 minutes.
Return the sausage and chicken to the pot. Stir in the rice. Cook for an additional 20 - 30 minutes, stirring occasionally, until the rice is tender and the chicken is cooked through. Taste for seasoning and add salt and pepper as desired.

JAMBALAYA

Jambalaya image

A fragrant chorizo, chicken and seafood jambalaya inspired by Creole cooking. An easy one-pot flavoured with thyme, oregano, smoked paprika and cayenne

Provided by John Torode

Categories Dinner, Main course, Supper

Time 1h10m

Number Of Ingredients 22

Ingredients

2 tbsp olive oil
6 skinless boneless chicken thighs fillets, chopped
200g cooking chorizo , sliced
2 onions , finely sliced
4 garlic cloves , crushed
2 red peppers , sliced
2 celery sticks , chopped
1 tsp fresh thyme leaves
1 tsp dried oregano
½ tsp garlic salt
1 tsp smoked paprika
1 tsp cayenne pepper
½ tsp mustard powder
pinch of white pepper
300g long-grain rice
400g can cherry tomatoes
300ml chicken stock
12 large raw tiger prawns (whole in their shells)
12 mussels , cleaned and de-bearded
24 clams
½ small pack parsley , chopped
4 spring onions , sliced on a diagonal

Steps:

Heat oven to 200C/180C fan/ gas 6. Heat the oil in a heavy-based flameproof casserole dish on a medium-high heat. Season the chicken thighs, add to the dish and cook for 4 mins until they start to brown, stirring occasionally so they don't stick. Add the chorizo and cook for a further 4 mins until it releases its oils and has started to crisp. Remove the meat with a slotted spoon and set aside on a plate.
Add the onions to the chorizo oils, lower the heat and soften for 8 mins. Stir through the garlic, peppers, celery, thyme and oregano, and cook for 2 mins more.
Return the meat to the dish, add the garlic salt, paprika, cayenne, mustard powder and white pepper, and cook for 2 mins until fragrant. Stir in the rice, then the tomatoes. Add the stock and give it all a really good stir. Bring to the boil, then cover with a well-fitting lid and put in the oven for 20 mins.
Take from the oven and fluff up the rice with a big fork. Fold through the prawns, then put the mussels and clams on top. Put the lid on, return to the oven for 10 mins, then take the dish out and give everything a good stir. Sprinkle with the parsley and spring onions to serve.

Nutrition Facts : Calories 539 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 37 grams protein, Sodium 2.8 milligram of sodium

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