Texas Jambalaya Recipes

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TEXAS JAMBALAYA



Texas Jambalaya image

This is a hearty, filling meal with only one pot to clean up.

Provided by PETRA DIXON

Categories     Soups, Stews and Chili Recipes     Stews     Jambalaya Recipes

Time 45m

Yield 6

Number Of Ingredients 13

2 tablespoons olive oil
1 cup diced onion
½ cup diced green bell pepper
½ cup diced celery
1 ½ teaspoons chopped garlic
1 cup converted long-grain white rice
4 ounces smoked sausage, cut into slices
4 ounces cooked ham, cut into bite-size pieces
2 (10 ounce) cans diced tomatoes with green chile peppers
1 cup chicken broth
¼ teaspoon dried thyme
1 bay leaf
2 (15 ounce) cans ranch-style beans, undrained

Steps:

  • Heat oil in a large saucepan over medium heat. Saute onion, green pepper and celery, until onions are soft and translucent. Stir in garlic, and cook another minute. Add rice, sausage and ham. Cook 2 to 3 minutes, to coat the rice with oil, stirring frequently. Pour in tomatoes with green chiles and chicken broth. Season with thyme and bay leaf. Bring to a boil, then reduce heat. Cover, and simmer 20 to 25 minutes, or until liquid is absorbed. Stir in the beans, mix well and heat through.

Nutrition Facts : Calories 399.6 calories, Carbohydrate 53.1 g, Cholesterol 22.6 mg, Fat 12.4 g, Fiber 10 g, Protein 17.3 g, SaturatedFat 3.4 g, Sodium 1540.7 mg, Sugar 3.3 g

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

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

TEXAS COAST STYLE JAMBALAYA



TEXAS COAST STYLE JAMBALAYA image

Categories     Soup/Stew     Herb     Shellfish     Vegetable     Simmer

Yield 6 persons

Number Of Ingredients 22

1/4 lb diced raw bacon, diced .25"
.75 lb smoked link sausage, sliced 1/8" thick
1 lb 51-60 count peeled and deveined shrimp,raw
.5 lb diced yellow onion, diced .25"
2 medium bell peppers, diced .25"
1.5 lbs diced red tomatoes, diced .25"
.25 cup tomato paste
3 tbls kosher salt
2 tbls seasoned salt
3 tbls plus one tsp tabasco sauce
1.5 tsp cayenne pepper(less if you wish to have less spicy)
4 tbls oregano
3 bay leaves
3 tbls basil
2 tbls thyme
.5 cup tomato sauce
3 tbls worcestershire sauce
2 tbls sugar
2 tsp coarse ground black pepper
3 tbls minced fresh garlic
fresh parsley, stems removed and minced for garnish
2 cups white rice, raw

Steps:

  • 1)In a large stock pot or deep sautee pan,put diced bacon,smoked sausage,tomatoes, onions,minced garlic and bell peppers, and sautee over medium heat for 8-10 minutes, until bacon and sausage begin to brown, and veggies are limpand tomatoes start to liquefy. 2)Add black pepper,basil,oregano,thyme,bay leaves sugar,season salt,salt,worcesteshire sauce,cayenne pepper,tabasco sauce,sugar,tomato sauce and tomato paste to the pan and stir in well in order to mix all ingredients together well. 3)Lower heat to low, and allow the jambalaya to simmer for 45 minutes, until it it well thickened,stirring occasionally. 4)In a seperate pot,add the 2 cups white rice to 5 cups water with a pinch of salt, and bring to a boil.Reduce heat, cover, and cook for 20 minutes. 5)Add shrimp to the jambalaya with .25 cup water, and simmer for an additional 7-8 minutes, stirring occasionally.Remove bay leaves prior to serving. 6)Spoon rice into a plate or shallow entree bowl, ladle jambalaya on top of the rice, and top with fresh parsley.Serve hot.

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