Vickies Quick Easy Jambalaya Recipes

QUICK JAMBALAYA

Steps:

• Cut sausage into 1/2-inch slices. Melt butter in a 5 to 6-quart pan over medium-high heat. Add sausage, onion, red bell pepper, green bell pepper and garlic; cook, stirring occasionally, 5 minutes or until vegetables are soft and sausage is lightly browned.
• Stir in tomatoes, pepper sauce, black pepper, crushed red pepper flakes and salt to taste. Bring to a boil; add shrimp. Cook 3 minutes or until shrimp are cooked and opaque in center.
• Gently stir in hot rice and cook 3-5 minutes or until heated through.

QUICK AND EASY JAMBALAYA

Steps:

• Bring a large pot of water to a boil. Boil sausage until hot, 8 to 12 minutes; drain.
• Heat canola oil in a pot over medium-high heat; saute sausage, celery, bell pepper, and onion in hot oil until vegetables start to soften, about 5 minutes.
• Stir chicken and Cajun seasoning into the vegetable mixture. Pour broth and tomatoes into the pot; bring to a boil, add the rice, and stir. Return mixture to a boil, reduce heat to medium-low, cover pot, and simmer mixture until for 5 minutes. Remove cover, stir, and continue to simmer until the rice has absorbed the liquid and is tender, about 5 minutes more.

QUICK AND EASY - BUT DELICIOUS - JAMBALAYA!

Steps:

• Cook rice according to package directions (I cook it in chicken broth for more flavor).
• Meanwhile, heat the olive oil in a stock pot over medium-high heat.
• Cook the onions, bell pepper, celery, and garlic until tender.
• Add the meat and sauté until cooked.
• Stir in the tomatoes, seasonings, and cooked rice.
• Cover and cook until heated through.

EASY JAMBALAYA RECIPE

Steps:

• Heat oil in large heavy skillet on medium-high heat. Add chicken and sausage; cook and stir 5 minutes. Remove from skillet.
• Stir onion into skillet; cook and stir on medium heat 2 minutes or until onion is softened. Stir in Seasoning. Return chicken and sausage to skillet.
• Stir in broth and tomatoes; bring to boil. Stir in rice. Reduce heat to low; cover and cook 20 to 25 minutes or until rice is tender, stirring occasionally.

G'S QUICK JAMBALAYA

Steps:

• Heat a large pan over medium-high heat, and then pour in some oil. Add the bell peppers, garlic and shallots and sweat. Add the sausage, prawns and shrimp, pour in the white wine and bring to a simmer. Stir in the white rice, crawfish and butter. Season with the lemon juice and add cayenne, salt and black pepper to taste.

QUICK JAMBALAYA RECIPE

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add sausage and onions; cook and stir 10 min. or until sausage is no longer pink.
• Add remaining ingredients; mix well. Bring to boil; cover.
• Remove from heat; let stand 5 min. Stir gently before serving.

EASY JAMBALAYA RECIPE BY TASTY

Steps:

• Heat olive oil in a large pot over medium high heat. Add diced chicken breasts and Andouille sausage. Add salt and pepper to taste, and cook thoroughly.
• Add crushed garlic and a diced jalapeño pepper.
• NOTE: Leave the jalapeño seeds in for extra spice
• Stir in diced onion, peppers, celery until they're soft.
• Add chicken stock, tomatoes, rice, cajun seasoning, bay leaf, dried thyme, cayenne pepper and stir.
• Cover and simmer stew for 30 minutes.
• NOTE: Stir occasionally to make sure the rice doesn't burn at the bottom of the pan.
• Once the rice is cooked, add in shrimp, season with salt and pepper, then continue simmering until the shrimp are cooked through.
• Enjoy!

QUICK JAMBALAYA

Steps:

• Heat oil in a Dutch oven over medium-high. Season chicken with salt and pepper. Cook until golden brown, about 5 minutes per side. Cut into 3/4-inch pieces; set aside.
• Add vegetables to pot. Cook, stirring, 5 minutes. Add sausage; cook 3 minutes. Add garlic; cook 1 minute. Stir in stock, Old Bay, tomatoes, and 1/2 cup water; bring to a boil. Add rice and chicken. Reduce heat; simmer 12 minutes. Cover; remove from heat. Let stand until rice is tender and liquid is mostly absorbed, 30 to 35 minutes. Season with salt and pepper.

QUICK JAMBALAYA

Steps:

• Cut sausages diagonally into 1-inch slices. In deep 10-inch skillet, cook as directed on package; drain.
• Stir in remaining ingredients. Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered 10 minutes, stirring occasionally.

SHORTCUT SAUSAGE JAMBALAYA

Steps:

• Heat rice according to package directions. Meanwhile, in a large skillet, heat butter over medium-high heat. Add onion, celery and green pepper; cook and stir 4-6 minutes or until tender. Stir in kielbasa, salt, garlic powder, pepper and, if desired, cayenne; cook and stir 2-3 minutes or until kielbasa is browned., Add tomatoes, salsa and coffee granules; heat through. Stir in rice. Freeze option: Do not heat or add rice. Freeze cooled meat mixture in a freezer container. To use, partially thaw in refrigerator overnight. Heat rice according to package directions. Place meat mixture in a large skillet; heat through, stirring occasionally and adding a little water if necessary. Proceed as directed.

MY BEST-EVER JAMBALAYA

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add chorizo and ham; cook and stir 3-4 minutes or until browned., Add chicken to pan; cook 5-7 minutes or until no longer pink. Stir in tomatoes, broth, peppers, onion, Cajun seasoning and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until peppers are crisp-tender., Return to a boil; stir in rice and shrimp. Reduce heat; simmer, covered, 7-9 minutes or until shrimp turn pink. Remove from heat; let stand, covered, 5 minutes or until rice is tender.