Wild Rice Jambalaya Recipes

WILD RICE JAMBALAYA

Wild Rice Jambalaya image

If you're looking for a way to add zip to dinner, I'd recommend this full-flavored jambalaya. Brimming with rice, sausage and veggies, each bowlful is substantial. Just add bread or salad on the side, and you have a complete meal.

Provided by Taste of Home

Categories Dinner

Time 1h40m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1 cup uncooked wild rice
4 cups water, divided
1/2 cup each chopped celery, sweet red pepper and green pepper
1 medium onion, chopped
4 garlic cloves, minced
1 cup uncooked long grain rice
2 tablespoons olive oil
1 can (14-1/2 ounces) chicken broth
1 package (16 ounces) fully cooked kielbasa or Polish sausage, chopped
1 can (10 ounces) diced tomatoes and green chilies
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup minced fresh parsley

Steps:

In a large saucepan, combine wild rice and 3 cups water. Bring to a boil. Reduce heat; cover and simmer for 50-55 minutes or until rice is nearly tender. Drain. , Meanwhile, in a large skillet, saute the celery, peppers, onion, garlic and long grain rice in oil over medium-high heat for 10 minutes or until vegetables are tender and rice begins to brown., Stir in the broth, sausage, tomatoes, wild rice, salt, pepper and remaining water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the liquid is absorbed and rice is tender. Stir in parsley.

Nutrition Facts : Calories 401 calories, Fat 19g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 1122mg sodium, Carbohydrate 43g carbohydrate (4g sugars, Fiber 3g fiber), Protein 14g protein.

ONE POT MEALS: JAMBALAYA

One Pot Meals: Jambalaya image

Provided by Stacey Martin

Categories Entree

Time 55m

Yield 6

Number Of Ingredients 21

Ingredients

1 large chicken breast, cubed
1 cup garlic sausage, sliced thinly
1 cup jumbo shrimp, deveined/tails removed
1 cup yellow bell pepper, cubed
1 cup red bell pepper, cubed
1 cup orange bell pepper, cubed
1 cup red onion, cubed
1 cup celery, sliced
1 small jalapeño, deveined/deseeded and diced
2 garlic cloves, minced
1½ cups long grain white rice
¼ cup wild rice
1 can tomato paste
1 28 oz can diced tomatoes
3 cups chicken broth
¼ cup fresh parsley, chopped
1 tsp salt
½ tsp pepper
½ tsp cayenne pepper
1 tbsp cooking oil
1 green onion, thinly sliced for garnish

Steps:

In a large skillet, heat oil on medium heat and place chicken into the pan; toss with a wooden spoon until cooked through. Drain.
Add sausage, peppers, onion, celery, jalapeño and garlic and continue to fry on medium heat with lid on (tossing a couple times) until slightly cooked, approximately 5 minutes.
Add in remaining ingredients and stir until mixed. Bring mixture to a boil then reduce to simmer covered for 40 minutes. Stir occasionally.
Serve with green onion as garnish.

JAMBALAYA

Jambalaya image

This is an easy favorite crockpot recipe of a busy cook from Algoma, Wisconsin that serves a lot of people. Perfect for tailgating especially if you need some heat! Good with your favorite crusty bread but absolutely perfect with beer bread! Wrap your crock pot up in some old towels and you are set to enjoy. Go Pack go!:) I recently made this for a camping trip to the North Shore and before heading north I precut the pepper, onion, celery, and dumped the cut veggies into a ziplock along with all the spices and then froze the zip lock mixture. I also subbed in a can of cooked wild rice and it tasted great! Make and then enjoy a long hike. Works well when reduced by half, also

Provided by WiGal

Categories Meat

Time 8h30m

Yield 12 serving(s)

Number Of Ingredients 15

Ingredients

2 lbs smoked sausage, cut into 1/4 inch pieces
2 -3 green peppers, chopped
1 red pepper, chopped
2 onions, chopped
4 stalks celery, diced
2 (14 1/2 ounce) cans tomatoes seasoned with basil garlic & oregano
10 ounces tomato paste
2 (14 ounce) cans beef broth
2 tablespoons dried parsley
1 tablespoon dried basil leaves
1 teaspoon dried oregano leaves
1 teaspoon cayenne pepper
2 teaspoons Tabasco sauce (optional)
2 lbs cooked shrimp, shelled
6 cups brown rice, cooked regular

Steps:

Add all ingredients except shrimp and rice in 6 or 7 quart slow cooker.
Cover and cook on low for 8-10 hours, or on high for 3-4 hours.
Add shrimp and rice the last 30 minutes of cooking.

Nutrition Facts : Calories 708.2, Fat 25.8, SaturatedFat 7.9, Cholesterol 205.7, Sodium 1797.3, Carbohydrate 81.4, Fiber 5.6, Sugar 6.4, Protein 36.2

JAMBALAYA

Jambalaya image

With chicken breast, brown rice, and lean ham, this lighter take on a classic still packs in plenty of New Orleans flavor.

Categories Soup/Stew Chicken Garlic Onion Pepper Rice Shellfish Tomato Sauté Low Fat Ham Shrimp Healthy Self

Yield Makes 6 servings

Number Of Ingredients 14

Ingredients

1 tbsp olive oil
1 large onion, chopped
2 medium cloves garlic, peeled
1 large green bell pepper, cored, seeded and chopped
2 celery stalks, diced
3 tbsp fresh Italian parsley, minced
4 oz extra-lean smoked ham, cut into 1/2-inch cubes
5 oz boneless, skinless chicken breast, diced
1 large bay leaf
1 tsp cayenne pepper
1 can (28 oz) diced tomatoes
1 can (8 oz) tomato sauce
3/4 cup brown rice, uncooked
1 1/2 lb medium shrimp, peeled, deveined and chopped into bite-sized pieces

Steps:

Add oil to a large nonstick saucepan. Over medium heat, sauté onion, garlic, bell pepper and celery until onion is translucent. Add parsley, ham, chicken, bay leaf, and cayenne pepper. Cook, stirring often, 5 to 6 minutes. Add tomatoes (with juice), tomato sauce, and 1 3/4 cups cold water. Gently simmer, uncovered, stirring occasionally, about 5 minutes. Pour rice into the pan and stir well. Bring mixture to a boil. Lower heat and simmer, covered, 45 minutes or until rice is cooked and absorbs most of the liquid. Stir in shrimp and cook 5 minutes more. Remove bay leaf. Season to taste with cayenne pepper and salt.

OVEN BAKED JAMBALAYA

Oven Baked Jambalaya image

Impress your family and friends when you serve this classic and flavorful Creole dish and best of all, it's easily made in the oven. I brought a huge roaster pan full to a neighborhood fish fry and needless to say, there were no leftovers. Follow the link for the Creole Seasoning Blend, and make your very own seasoning!

Provided by JOSLYN

Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes

Time 2h45m

Yield 16

Number Of Ingredients 16

Ingredients

½ cup butter
1 large onion, diced
1 large green bell pepper, chopped
4 stalks celery, chopped
4 cloves garlic, minced
1 (6 ounce) can tomato paste
3 leaf (blank)s bay leaves
3 tablespoons Creole seasoning blend (such as the one linked in the footnote)
4 teaspoons Worcestershire sauce
2 (28 ounce) cans whole peeled tomatoes
7 cups chicken stock
3 cups chopped cooked ham
3 cups cooked andouille sausage, sliced
3 cups cooked chicken, cut into bite-sized pieces
3 cups frozen cooked shrimp
4 cups uncooked long-grain white rice

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Melt butter in large stock pot. Saute onion, green pepper, celery and garlic until tender, being careful not to burn the garlic. Add tomato paste and cook to brown slightly, stirring constantly. Stir in bay leaves, Creole seasoning blend and Worcestershire sauce. Pour into a large roasting pan. Squeeze tomatoes to break up into pieces, and add to mixture in pan. Stir in juice from tomatoes, chicken stock, ham, sausage, chicken, shrimp and rice. Mix well. Cover tightly with aluminum foil.
Bake in preheated oven for 1 1/2 hours, stirring once halfway through baking time. Remove bay leaves before serving.

Nutrition Facts : Calories 541.1 calories, Carbohydrate 47.6 g, Cholesterol 124.7 mg, Fat 25.8 g, Fiber 2.6 g, Protein 28.5 g, SaturatedFat 10.1 g, Sodium 1857.9 mg, Sugar 5.3 g

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