Texas Jambalaya Rice Recipes

JAMBALAYA

Jambalaya image

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

Ingredients

2 tablespoons peanut oil, divided
1 tablespoon Cajun seasoning
10 ounces andouille sausage, sliced into rounds
1 pound boneless skinless chicken breasts, cut into 1 inch pieces
1 onion, diced
1 small green bell pepper, diced
2 stalks celery, diced
3 cloves garlic, minced
1 (16 ounce) can crushed Italian tomatoes
½ teaspoon red pepper flakes
½ teaspoon ground black pepper
1 teaspoon salt
½ teaspoon hot pepper sauce
2 teaspoons Worcestershire sauce
1 teaspoon file powder
1 ¼ cups uncooked white rice
2 ½ cups chicken broth

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

SHEET-PAN JAMBALAYA WITH CAULIFLOWER RICE

Sheet-Pan Jambalaya with Cauliflower Rice image

Sheet-pan dinners are a busy cook's dream with quick prep and easy cleanup. This sheet-pan jambalaya is a healthy twist on a classic that uses cauliflower rice for a lower-carb supper. -Julie Peterson, Crofton, Maryland

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 medium onion, chopped
1 medium green pepper, chopped
2 celery ribs, chopped
4 ounces boneless skinless chicken breasts, cut into 1-inch pieces
2 fully cooked andouille sausage links, sliced
4 garlic cloves, minced
3 tablespoons olive oil
4 teaspoons reduced-sodium Creole seasoning, divided
1 package (10 ounces) frozen riced cauliflower
1/2 pound uncooked shrimp (26-30 per pound), peeled and deveined
2 cups cherry tomatoes, halved

Steps:

Preheat oven to 425°. Place the first 6 ingredients in a 15x10x1-in. baking pan. Drizzle with oil and sprinkle with 2 teaspoons Creole seasoning; toss to coat. Bake 8 minutes., Meanwhile, cook cauliflower according to package directions. Toss shrimp with remaining 2 teaspoons Creole seasoning. Add shrimp, tomatoes and cauliflower to pan; stir to combine. Bake until shrimp turn pink, 5-7 minutes longer.

Nutrition Facts : Calories 366 calories, Fat 23g fat (6g saturated fat), Cholesterol 158mg cholesterol, Sodium 1301mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 4g fiber), Protein 29g protein.

JAMBALAYA RICE SALAD

Jambalaya Rice Salad image

My cold rice salad has a little hint of spice for a classic jambalaya-style kick. Shrimp, tomatoes, ham and peppers give the dish bright colors and a delightful texture. -Karen Rahn, Hixon, Tennessee

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 17

Ingredients

1-1/3 cups uncooked long grain rice
2 tablespoons olive oil
2 cups cubed fully cooked ham
1/3 cup chopped onion
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 to 1 teaspoon salt
1/4 to 1/2 teaspoon cayenne pepper
1/4 teaspoon pepper
1/3 cup red wine vinegar
1-1/2 pounds peeled and deveined cooked shrimp (31-40 per pound)
2 celery ribs, thinly sliced
1 small green pepper, julienned
1 small sweet red pepper, julienned
1 pint cherry tomatoes, halved
2 green onions, sliced

Steps:

Prepare rice according to package directions; cool. In a large skillet, heat oil over medium heat. Add ham and onion; cook and stir until onion is tender, about 5 minutes. Add next 6 ingredients; cook and stir 2 minutes. Remove from heat; stir in vinegar., Combine rice, ham mixture, shrimp, celery and peppers. Refrigerate, covered, at least 2 hours. Add tomatoes; toss to combine. Sprinkle with green onions.

Nutrition Facts : Calories 309 calories, Fat 7g fat (1g saturated fat), Cholesterol 150mg cholesterol, Sodium 709mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic exchanges

TEXAS JAMBALAYA

Texas Jambalaya image

Make and share this Texas Jambalaya recipe from Food.com.

Provided by Dawn399

Categories Pork

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 cup diced onion
1/4 cup diced green pepper
1 1/2 teaspoons minced garlic
1 cup converted rice (uncooked)
4 ounces spicy smoked sausage (cut into bite size chunks)
4 ounces ham, diced
2 cans rotel tomatoes and green chilies
1 cup chicken broth
1/4 teaspoon dried thyme
1 bay leaf
1 dash hot pepper sauce
2 cans texas style ranch style beans (undrained)

Steps:

In a 5 quart sauce pan, heat olive oil and saute onion and green pepper add garlic and cook 1 minute longer.
Add rice, sausage and ham and stir to coat rice with olive oil.
Add remaining ingredients, except beans, and heat until boiling.
Reduce heat and cover and cook for 25 minutes or until liquid is absorbed.
Stir in beans and heat through.
Chow down!

Nutrition Facts : Calories 261.3, Fat 11.2, SaturatedFat 2.9, Cholesterol 23.3, Sodium 578.1, Carbohydrate 28.9, Fiber 1.2, Sugar 1.5, Protein 10.2

More about "texas jambalaya rice recipes"

JAMBALAYA RECIPE - THE FORKED SPOON

Web Nov 8, 2021 Add 1 tablespoon of olive oil to a large stockpot or Dutch oven set over medium-high heat. Add the sliced sausage and cook for …
From theforkedspoon.com
4.8/5 (644)
Total Time 1 hr 15 mins
Category Dinner, Main Course
Calories 564 per serving

Add 1 tablespoon of olive oil to a large stockpot or Dutch oven set over medium-high heat. Add the sliced sausage and cook for approximately 1 minute per side. Remove to a clean plate and set aside.
Add the chicken pieces to a large bowl and season with approximately 1 tablespoon of Cajun seasoning, salt, and pepper. Return the stockpot or Dutch oven (used to brown the sausage) to medium-high heat. Add 1 more tablespoon of olive oil and add the chicken. Cook, stirring occasionally, for 6-8 minutes, or until chicken is cooked. Transfer the chicken to a clean plate and set aside.
To the same pot set over medium-low heat add the last tablespoon of olive oil. Add in the minced onions, bell pepper, and celery, mixing well to combine. Cook for 8-10 minutes, or until softening, stirring frequently.

Texas Jambalaya Rice Recipes

JAMBALAYA

Spicy jambalaya with chicken and andouille sausage.

SHEET-PAN JAMBALAYA WITH CAULIFLOWER RICE

Sheet-pan dinners are a busy cook's dream with quick prep and easy cleanup. This sheet-pan jambalaya is a healthy twist on a classic that uses cauliflower rice for a lower-carb supper. -Julie Peterson, Crofton, Maryland

JAMBALAYA RICE SALAD

My cold rice salad has a little hint of spice for a classic jambalaya-style kick. Shrimp, tomatoes, ham and peppers give the dish bright colors and a delightful texture. -Karen Rahn, Hixon, Tennessee

TEXAS JAMBALAYA

Make and share this Texas Jambalaya recipe from Food.com.

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