SOUTHERN-STYLE JAMBALAYA
Jambalaya is a wonderful Louisiana rice dish - a sort of Creole paella. Our version cuts down on the fat, but maintains all the spicy flavour.
Categories Main Hairy Dieters
Time 45m
Yield 6
Number Of Ingredients 19
Steps:
- Cut the chicken thighs into bite-sized pieces, removing any excess fat, and season them with salt and pepper. Skin the sausage and cut it into 5mm slices. Heat the oil in a large non-stick frying pan or non-stick sauté pan and fry the chicken for 3 minutes over a medium heat until lightly coloured. Add the chorizo and cook for 30 seconds more, then transfer the chicken and chorizo with tongs to a large plate or tray. Tip most of the oil out of the frying pan and chuck it away. Return the empty pan to the heat and turn the heat down to low. Stir in the onion, celery and green peppers and cook for 8-10 minutes until well softened, stirring occasionally. Meanwhile, skin the tomatoes - see our top tip. Cut them in half and remove the green stem ends, then roughly chop the rest of the flesh - no need to deseed. Stir the crushed garlic, paprika, cayenne, thyme, oregano and bay leaves into the frying pan and cook for 20-30 seconds, stirring. Increase the heat and add the chopped tomatoes and any juice that has collected on the board. Cook for 5 minutes or until the tomatoes are well softened, stirring regularly. Return the chicken and chorizo to the pan, add the rice and cook for about a minute, stirring. Pour over the stock, season with a pinch of salt and lots of black pepper. Bring to a simmer and cook for about 10 minutes or until the rice is just tender and most of the liquid has evaporated or been absorbed by the rice, stirring occasionally. The rice should still be pretty saucy at this point, so if your rice takes longer to cook, you may need to add a little more stock. Stir in the prawns and spring onions and cook for about 2 minutes more or until the prawns are hot, stirring regularly, then serve.
Nutrition Facts :
JAMBALAYA
Spicy jambalaya with chicken and andouille sausage.
Provided by Terri
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Time 1h5m
Yield 6
Number Of Ingredients 17
Steps:
- Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
- In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
- Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.
Nutrition Facts : Calories 465.1 calories, Carbohydrate 42.4 g, Cholesterol 73.1 mg, Fat 19.8 g, Fiber 3 g, Protein 28.1 g, SaturatedFat 5.7 g, Sodium 1632.7 mg, Sugar 2 g
LOUISIANA JAMBALAYA
My husband helped add a little spice to my life. He grew up on Cajun cooking , while I ate mostly meat-and-potato meals. —Sandi Pichon, Memphis, Tennessee
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a Dutch oven, heat oil over medium-high heat. Add sausage and ham; saute until lightly browned. Remove and keep warm. In drippings, saute celery, onion, green pepper and green onions until tender. Add garlic; cook and stir 1 minute longer. Stir in tomatoes, thyme, salt, pepper and cayenne; cook 5 minutes longer., Stir in broth, rice, water and Worcestershire sauce. Bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 20 minutes. Stir in sausage mixture and shrimp; heat through. , Freeze option: Prepare jambalaya as directed, omitting rice and shrimp. Freeze shrimp and cooled jambalaya in separate freezer containers. Store rice in an airtight container at room temperature. To use, partially thaw jambalaya in refrigerator overnight. Place jambalaya in a 6-qt. stockpot; heat through. Add rice; cook, covered, about 10 minutes. Add frozen shrimp; continue cooking until shrimp are heated through and rice is tender, 5-7 minutes.
Nutrition Facts : Calories 295 calories, Fat 12g fat (3g saturated fat), Cholesterol 143mg cholesterol, Sodium 1183mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein.
SOUTHERN JAMBALAYA
Make and share this Southern Jambalaya recipe from Food.com.
Provided by PalatablePastime
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cook the onions, bell pepper, celery, and garlic in two tbsp of the oil in a Dutch oven, about 3-4 minutes.
- Add shrimp and cook until shrimp are pink, about 5 minutes.
- Remove shrimp mixture and reserve.
- Add last tbsp oil to the pan along with the rice and cook over med-high heat about ten minutes, until the rice is a light brown, stirring frequently to prevent scorching.
- Stir in the broth, tomatoes, salt, pepper, thyme, Tabasco, and the bay leaf.
- Heat mixture to a boil then cover, reduce hear and simmer, about 15-20 minutes or until rice is tender.
- Stir in the reserved shrimp and also the ham.
- Cover and cook until heated through.
- Remove bay leaf, and serve.
SOUTHERN COMFORT JAMBALAYA
Adapted from the Southern Comfort Recipe site, with a few changes. One pound chopped smoked ham can be substituted for sausage. For a stronger tomato taste, add 1 small can of low-sodium tomato paste with the chicken stock. You can also use boiled rather than raw shrimp to save some trouble. I'm somewhat guessing at preparation and cooking times. I almost always cook with low-sodium ingredients and let people add salt at the table, if desired; however, this need not be made with low-sodium ingredients if you prefer otherwise.
Provided by echo echo
Categories One Dish Meal
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- In large pot, sauté sausage in oil until lightly browned.
- Remove sausage from pot and sauté chicken until cooked.
- Remove chicken and sauté bell peppers through garlic until tender.
- Add tomatoes (with liquid) through hot pepper sauce and cook 5 minutes.
- Stir in rice.
- Add chicken stock through worcestershire sauce; bring to a boil, then reduce to a simmer and add sausage,chicken and shrimp.
- Cook uncovered, stirring occasionally, 30-45 min until rice is done and shrimp is cooked. (If additional liquid is needed before rice is done, add a 50/50 mixture of water and Southern Comfort).
Nutrition Facts : Calories 836.5, Fat 41, SaturatedFat 10.6, Cholesterol 160.3, Sodium 1406.9, Carbohydrate 60.1, Fiber 4.6, Sugar 7.4, Protein 35.3
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- Heat the butter in a large skillet over medium-high heat and brown the chicken on all sides. Add the andouille sausage and cook for another 3 minutes or so until the sausage begins to brown.
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- Cook sausage in hot oil in a Dutch oven over medium-high heat, stirring constantly, 5 minutes or until browned. Remove sausage with a slotted spoon.
- Add diced onion and next 7 ingredients to hot drippings; sauté 5 minutes or until vegetables are tender. Stir in tomatoes, next 3 ingredients, and sausage. Bring to a boil over high heat. Cover, reduce heat to medium, and simmer, stirring occasionally, 20 minutes or until rice is tender.
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- To Freeze: Prepare recipe as directed. Line bottom and sides of a 13- x 9-inch baking dish with heavy-duty aluminum foil, allowing 2 to 3 inches to extend over sides; fill with jambalaya. Cover and freeze. To serve, remove foil, return casserole to original baking dish; cover and thaw in refrigerator 24 hours. Let stand at room temperature 30 minutes. Bake at 350° until thoroughly heated.
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