MY BEST-EVER JAMBALAYA
I tried to mimic Jambalaya from my favorite restaurant and it turned out so well my daughter and husband now prefer my recipe and won't order it when we go to the restaurant! -Alexis Van Vulpen, St. Albert, Alberta
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 10 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 323 calories, Fat 12g fat (3g saturated fat), Cholesterol 79mg cholesterol, Sodium 1124mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 3g fiber), Protein 24g protein.
THE CAPTAIN'S FAMOUS JAMBALAYA
This jambalaya may have been a few places since the bayou, but it's a thick, rich dish that everyone will love! I've experimented with many types of seafood in this recipe, and the flavor and consistency of snapper works the best. Serve with French bread and hot red pepper sauce!
Provided by RKOZEL
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Time 1h55m
Yield 8
Number Of Ingredients 17
Steps:
- In a large saucepan over medium heat, melt butter. Mix in flour, and whisk constantly 2 to 3 minutes, until a thick paste-like roux has formed.
- Stir file powder, garlic, green onions, onions and green bell pepper into the roux. Cook and stir until tender, about 10 minutes. Stir tomatoes into the mixture. Season mixture with black pepper, cayenne pepper, allspice, cloves, salt and bay leaf. Cook, stirring occasionally, until the mixture is well blended, 10 to 15 minutes.
- Pour in mushroom broth, and mix in rice. Increase amount of broth to cover all ingredients, if necessary. Bring to a boil, and mix in snapper. Cover, reduce heat, and simmer 1 hour, or until rice is tender.
Nutrition Facts : Calories 301.9 calories, Carbohydrate 43.7 g, Cholesterol 28.6 mg, Fat 6.8 g, Fiber 4.5 g, Protein 17.5 g, SaturatedFat 2.6 g, Sodium 704.5 mg, Sugar 3 g
BEST EVER ZATARAIN'S JAMBALAYA
Simple, quick, and delicious! Uses Zatarain's Jambaylaya Mix to Make things simple, and tastes like you worked all day!!
Provided by The Miserable Gourm
Categories One Dish Meal
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a large deep frying pan, over medium high heat, saute red and green pepper, celery and onion in olive oil, until softened. About 5 minutes. Remove from pan, and set aside.
- In same pan, cook sausage, browning on all sides. Add cooked vegetables, stewed tomatoes, and Zatatrain's Jambalaya Mix. Add water/chicken and cover pan. Cook stirring occaisionally about 15 minutes.
- Add clams, mussels, shrimp, green beans, and peas. Cook an additional 15 minutes.
- Serve with crusty bread for sopping up some fantastic sauce. Add hot sauce to you liking. I am not a huge fan of spicy, so this is tangy enough for me.
Nutrition Facts : Calories 569.5, Fat 30.5, SaturatedFat 8.7, Cholesterol 206, Sodium 1428.7, Carbohydrate 25.9, Fiber 4.8, Sugar 9.8, Protein 47.4
EASY JAMBALAYA RECIPE BY TASTY
Here's what you need: olive oil, chicken breasts, andouille sausage, garlic, jalapeño pepper, white onion, red bell pepper, yellow bell pepper, green bell pepper, celery, chicken stock, tomato, rice, cajun seasoning, bay leaf, dried thyme, cayenne pepper, shrimp, salt, pepper
Provided by Tasty
Categories Lunch
Yield 4 servings
Number Of Ingredients 20
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!
Nutrition Facts : Calories 1371 calories, Carbohydrate 81 grams, Fat 84 grams, Fiber 4 grams, Protein 64 grams, Sugar 18 grams
THE BEST JAMBALAYA
From one of my favorite cookbooks, The Best of The Best from Louisiana. With my many travels to New Orleans, I haven't found a Jambalaya that beats this one. It's a tad laborious and requires some time but it's well worth it. I usually double up the recipe as it holds very well. I also find it tastes better the next day.
Provided by Nadia NYC
Categories One Dish Meal
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- In a large pot, cover chicken with water; add celery, onion garlic and boil until tender, approximately 1 hour.
- Reserve stock.
- Remove meat from bones and cut, slice, cube, or shred,however you prefer.
- In 5 cups stock, cook rice until liquid is absorbed, about 25 minutes (the rice is supposed to be a bit moist).
- In a Dutch oven, fry sausage and ham until lightly browned, about 3 to 5 minutes.
- Remove meat.
- Add butter to pan and saute onion, pepper, and parsley until tender, approximately 3 minutes.
- Add chicken, sausage, and ham; stir in garlic, tomato paste, bay leaf, thyme, salt, pepper, and Tabasco.
- Add rice and mix thoroughly.
- Cook over low heat for approximately 15 minutes stirring frequently.
- Remove bay leaf and serve.
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