RAGIN' CAJUN JAMBALAYA (CROCK POT)
One of our favorites! Delicious-- and so easy!!! This is a simple meal to put together and then come home to after a day of shopping or sports. Serve with a crusty baguette or rolls. Enjoy!
Provided by BecR2400
Categories One Dish Meal
Time 5h10m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Place all the ingredients except the shrimp into the crock pot; stir well to combine.
- Cover and cook on LOW heat for 4-5 hours, until rice is done and vegetables are tender. (If you have an older model crockpot as I do, cook on HIGH for same amount of time).
- Stir in the shrimp, cover, and cook for 20-30 minutes until heated through.
- Garnish with snipped parsley and serve with hot sauce at the table.
Nutrition Facts : Calories 457.9, Fat 22.5, SaturatedFat 7.3, Cholesterol 146.5, Sodium 1187.5, Carbohydrate 38.3, Fiber 3.2, Sugar 7.4, Protein 24.6
CAJUN JAMBALAYA
Steps:
- Heat the oil in a large stockpot set over high heat. Add the celery, onions and peppers, and saute until tender, 4 to 5 minutes.
- Meanwhile, combine the shrimp, chicken and Creole seasoning in a large bowl and stir to coat.
- Add the garlic to the stockpot, and saute for 1 minute. Add the bay leaves, tomatoes and Worcestershire. Add the rice and stir to coat in the oil, then stir in the stock. Bring to a boil and reduce to a simmer. Cook, stirring occasionally, until the rice is tender and absorbs some of the liquid, about 15 minutes. Add the chicken, shrimp and sausage to the stockpot, and cook until the meat is cooked through, 10 to 15 minutes. Season with salt, pepper and hot sauce. Serve hot.
RAGIN' CAJUN JAMBALAYA
Steps:
- 1.Cook sausage and chicken in large saucepan over medium-high heat until chicken is no longer pink, stirring frequently. Remove from saucepan; cover to keep warm. Add onion and garlic to same saucepan; cook 3 minutes or until onion is crisp-tender, stirring frequently. Remove from saucepan and add to meat. 2.Add rice to same saucepan; cook 5 minutes or until light golden brown, stirring frequently. Return sausage and onion mixture to saucepan; mix well. Stir in undrained tomatoes, broth and tomato sauce; bring to a boil. Cover, reduce heat to low and simmer 20 minutes or until rice is tender. Stir before serving.
CAJUN JAMBALAYA
One way to distinguish between Cajun and Creole jambalaya: Traditional Cajun cooking doesn't include tomatoes. It does contain plenty of thyme, paprika, and oregano for a flavorful dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h10m
Yield Serves 8 to 10
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons oil in a large enameled cast-iron skillet over medium-high. Season chicken with salt and pepper. Add chicken to skillet. Cook, turning occasionally to brown chicken all over, about 8 minutes. Remove chicken to a plate, leaving oil in skillet.
- Add sausage, cook turning once to brown, about 1 minute per side. Remove to plate with chicken, leaving oil in skillet. Reduce heat to medium. Add remaining tablespoon oil, onion, celery, bell pepper, garlic, and 1 teaspoon salt. Cook, scraping brown bits from bottom of pan and stirring occasionally, until very soft and golden, about 8 minutes.
- Add rice and cook, stirring constantly, 1 minute. Add bay leaf, paprika, cayenne, oregano, and thyme and continue to cook, stirring constantly, 1 minute. Return meat and any accumulated juices to skillet. Stir in broth, increase heat, and bring to a boil. Reduce to a simmer, cover, and cook until rice is tender, 20 minutes. Serve.
POORMAN'S JAMBALAYA
This is my favorite jambalaya recipe. It's pretty spicy/hot but you can adjust the amounts of the spices if desired. I found this recipe on a pkg of Thomas's Ragin Cajun Smoked Andouille Sausage. If you can't find Andouille sausage you can substitue spicy and/or smoked sausage, such as kielbasa. Prep time does not include chopping vegetables or mixing the season mix.
Provided by Anita Harris
Categories Cajun
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Thoroughly combine season mix ingredients in a small bowl and set aside.
- In a large skillet (a cast iron if you have one) or a Dutch oven, melt butter over medium high heat.
- Add chicken breast chunks and sausage, cook 5 minutes, stirring occasionally.
- Add onion, celery, bell pepper and season mix.
- Stir well and cook until browned (about 10-12 minutes), stirring occasionally and scraping the bottom of the pan.
- Stir in rice and cook 2 minutes, stirring well.
- Add the chicken broth, stir well.
- Bring mixture to a boil; reduce heat and simmer until liquid is absorbed (about 20 minutes).
- Remove bay leaves and serve.
- NOTE: You may use shrimp or ham instead of chicken or a combination of any of the meats.
- I like to simmer mine on low for 1-2 hours. Check and stir occasionally while its simmering and add extra broth or water if needed.
RAGIN' CAJUN PASTA
This recipe includes lots of our favorite things and can easily be adapted to use what you have on hand. A crusty bread for dipping in the sauce would be great with this!
Provided by Staci
Categories Meat and Poultry Recipes Pork Sausage
Time 35m
Yield 4
Number Of Ingredients 17
Steps:
- Bring a large pot of lightly salted water to a rolling boil.
- Boil the fettuccine until cooked through yet firm to the bite, about 8 minutes; drain and transfer pasta to a large serving bowl.
- Heat the butter and garlic in a large skillet over medium-high heat; stir in the sausage, tomatoes, broccoli, bell pepper, mushrooms and green onion.
- Cook and stir until the sausage is browned and vegetables are tender.
- Stir in chicken, shrimp, white wine, cajun seasoning, milk, and 1/4 cup Parmesan cheese. Cook and stir until shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes.
- Serve over pasta and sprinkle with pepper and 2 tablespoons Parmesan cheese.
Nutrition Facts : Calories 564.6 calories, Carbohydrate 50.3 g, Cholesterol 162.8 mg, Fat 23.7 g, Fiber 3.7 g, Protein 36 g, SaturatedFat 11.9 g, Sodium 798.7 mg, Sugar 6.5 g
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- Cook sausage and chicken in large saucepan over medium-high heat until chicken is no longer pink, stirring frequently. Remove from saucepan; cover to keep warm. Add onion and garlic to same saucepan; cook 3 minutes or until onion is crisp-tender, stirring frequently. Remove from saucepan and add to meat.
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- Cook sausage and chicken in large saucepan over medium-high heat until chicken is no longer pink, stirring frequently. Remove from saucepan; cover to keep warm. Add onion and garlic to same saucepan; cook 3 minutes or until onion is crisp-tender, stirring frequently. Remove from saucepan and add to meat.
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