Shanes Tomato Free Jambalaya Recipes

NICK'S JAMBALAYA RECIPE BY TASTY

Steps:

• Heat 1 tablespoon of oil in a 6-quart Dutch oven over medium- high heat. Add the chicken, paprika, black pepper, garlic powder, Cajun seasoning, cayenne, and salt. Stir to coat.
• Once chicken is fully cooked, about 5 minutes, add the sausages and cook for 3 minutes.
• Remove the chicken and sausage from the pot and set aside.
• Using the same pot, add 1 tablespoon of oil to the pot. Add the onion, celery, green pepper, jalapeño, garlic, and 1 teaspoon of salt. Cook until vegetables are soft and tender, scraping any brown bits on the bottom of the pot, about 8-10 minutes.
• Add chicken stock, crushed tomatoes, cooked rice, and bay leaves. Stir well and add the chicken and sausage back into the pot. Bring to a simmer.
• Put the lid on and continue simmering for 10 minutes.
• Stir in the shrimp. Put the lid back on and cook for 5 minutes, or until shrimp are cooked through.
• Enjoy!

JAMBALAYA I

Steps:

• In a slow cooker combine and thoroughly mix the ham, onions, celery, bell pepper, tomatoes, tomato paste, garlic, parsley, thyme leaves, cloves, salad oil and rice. Cover and cook on low for 8 to 10 hours.
• One hour before serving, turn slow cooker to high. Stir in the uncooked shrimp. Cover and cook until the shrimp are pink and tender.

BEST EVER CROCK POT JAMBALAYA

Steps:

• Place all ingredients except shrimp and rice in crock pot.
• Cover and cook on low for 7-8 hours or on high for 3-4 hours, or until chicken is cooked through.
• During the last 30 minutes of cooking, stir in shrimp and cook covered, until shrimp are curled and opaque (and chicken is cooked as well).
• Serve mixture over hot steamed rice.

JAMBALAYA-STUFFED TOMATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish.
• Remove the tops from tomatoes; scoop out the insides. Chop the tomato meat and set aside for later use. Liberally season the insides of tomatoes with salt and black pepper.
• Melt butter in a frying pan over medium-high heat. Cook and stir onion and green onion until lightly browned, 1 to 2 minutes. Add green pepper, ham, rice, and thyme; cook until warmed, 3 to 5 minutes. Remove from heat.
• Fill each tomato with the rice mixture, 2 to 3 shrimp, and reserved tomato meat. Pour about 1 tablespoon chicken broth into each tomato. Place tomatoes in the prepared baking dish. Spoon any leftover rice mixture and tomato meat around the stuffed tomatoes in the baking dish.
• Bake in the preheated oven until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 20 minutes. Sprinkle tomatoes with Parmesan cheese and bake until cheese is melted, 3 to 5 more minutes.

SHANE'S TOMATO-FREE JAMBALAYA

Steps:

• If using frozen shrimp, thaw the shrimp in a colander in your sink first.
• Put olive oil in a large pan, then add the chopped peppers, onion and zucchini to the pan along with garlic and other spices. Add tomato paste (if using), broth, ham, lime juice, and rice to the pan. Stir together and cook on medium heat for 20 minutes.
• Add thawed shrimp and and cook another 5 minutes.