SAUSAGE CHICKEN JAMBALAYA
For anyone who enjoys entertaining, this jambalaya is the perfect one-pot meal to feed a crowd. It's comforting, spicy and easy to make.-Betty Benthin, Grass Valley, California
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, saute sausage and chicken in oil for 5 minutes. Add celery and onion; saute 6-8 minutes longer or until vegetables are tender. Stir in the broth, tomatoes, rice, thyme and Cajun seasoning., Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Let stand for 5 minutes.
Nutrition Facts : Calories 259 calories, Fat 7g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 761mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges
CHICKEN & CHORIZO JAMBALAYA
A Cajun-inspired rice pot recipe with spicy Spanish sausage, sweet peppers and tomatoes
Provided by Good Food team
Categories Dinner, Main course
Time 55m
Number Of Ingredients 10
Steps:
- Heat 1 tbsp olive oil in a large frying pan with a lid and brown 2 chopped chicken breasts for 5-8 mins until golden.
- Remove and set aside. Tip in the 1 diced onion and cook for 3-4 mins until soft.
- Add 1 thinly sliced red pepper, 2 crushed garlic cloves, 75g sliced chorizo and 1 tbsp Cajun seasoning, and cook for 5 mins more.
- Stir the chicken back in with 250g long grain rice, add the 400g can of tomatoes and 350ml chicken stock. Cover and simmer for 20-25 mins until the rice is tender.
Nutrition Facts : Calories 445 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 1.2 milligram of sodium
CAJUN CHICKEN AND SAUSAGE JAMBALAYA
Make and share this Cajun Chicken and Sausage Jambalaya recipe from Food.com.
Provided by mtodryk
Categories One Dish Meal
Time 1h35m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Use high heat to preheat the Dutch oven and add the sausage. Using a chef's spoon or large spoon, constantly move the sausage from the bottom of the pot. Be careful not to burn the meat. (Normally I use Manda's sausage because it has little fat, however at this point you may want to drain off all of the excess grease to reduce the fat content from the dish.).
- Add the thigh meat and brown the chicken on all sides. Again use the spoon to scrape the meat from sticking and burning to the bottom of the pot. Browning the sausage and chicken meats should take 20 minutes. Be careful not to over cook the thigh meat to the point that it shreds.
- Lower the heat to medium and add the onions and garlic; saute for about 15 minutes or until the onions are very limp and "clear". Scrape the bottom of the pot to remove all the "graton". This is where the jambalaya gets its distinct brown color and taste.
- Add the tasso, thyme, basil and black and white pepper. Simmer over low heat for 10 minutes. This will give the seasonings time to release their oils and flavors.
- At this point the jambalaya concentrate can be transferred to smaller containers, cooled to room temperature, covered and refrigerated for future use. (This is what we do commercially; it allows the seasonings to marry.).
- When you are ready to cook the jambalaya, add the stock to the concentrate and bring to a rolling boil. Add the rice, reduce the heat to medium and gently break up the rice. Using the stainless steel paddle, continue to insure that the rice is not sticking to the bottom of the pot; this is very important!
- After about 5 minutes, fold in the parsley. Continue to scrape the pot to insure that no rice sticks to the bottom. When the jambalaya returns to a boil, reduce heat to the lowest possible setting and simmer, covered, for at least 25 minutes. Do not remove the cover while the rice is steaming.
Nutrition Facts : Calories 776.9, Fat 35.3, SaturatedFat 12, Cholesterol 160.2, Sodium 1651.5, Carbohydrate 60, Fiber 2, Sugar 5, Protein 50.7
SPICY CAJUN CHICKEN AND SAUSAGE JAMBALAYA
I found this recipe in a Mr. Foods magazine and it has become a family favorite. Do use a spicy sausage for this dish as I have found using just plain pork sausage meat does not work as well.
Provided by SueVM
Categories Meat
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- In a large pot melt butter over medium-high heat.
- Add onion, bell pepper, celery, garlic and saute 5 minutes stirring often.
- Add shrimp, chicken bay leaves and thyme. Reduce heat to medium and cook for 10 minutes or until chicken is no longer pink inside and the shrimp is opaque.
- Stir in paprika until thoroughly mixed with other ingredients.
- Stir in tomatoes, chicken broth, worcestershire sauce and hot sauce until well mixed.
- Add sausage and ham stirring well. Add crawfish (if using) and cook over medium-high heat until the liquid returns to a boil.
- Stir in scallions, salt and rice. Reduce heat to low, cover with lid and cook 30 minutes or until the rice is tender.
- Serve with fresh crusty french bread.
EASY CAJUN JAMBALAYA
I have always loved Cajun foods but my wife doesn't like the 'kick.' In response to this, I made my traditional Jambalaya without the heat. Everyone loved this recipe and I hope you will to. Enjoy!
Provided by Grant Michel
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Time 45m
Yield 6
Number Of Ingredients 15
Steps:
- Heat oil in a large pot over medium high heat. Saute chicken and kielbasa until lightly browned, about 5 minutes. Stir in onion, bell pepper, celery and garlic. Season with cayenne, onion powder, salt and pepper. Cook 5 minutes, or until onion is tender and translucent. Add rice, then stir in chicken stock and bay leaves. Bring to a boil, then reduce heat, cover, and simmer 20 minutes, or until rice is tender. Stir in the Worcestershire sauce and hot pepper sauce.
Nutrition Facts : Calories 488 calories, Carbohydrate 58.5 g, Cholesterol 73.9 mg, Fat 13.8 g, Fiber 1.6 g, Protein 29.1 g, SaturatedFat 4.1 g, Sodium 1082.5 mg, Sugar 3.1 g
CHICKEN SAUSAGE JAMBALAYA
Having a cousin who's a pork producer is a bonus when looking for great recipes. This slightly spicy entree turns out perfectly every time.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4-6 servings.
Number Of Ingredients 14
Steps:
- Sprinkle chicken with 1/2 teaspoon salt, 1/2 teaspoon pepper and paprika. In a large skillet, cook chicken in oil over medium-high heat until juices run clear. Remove chicken and set aside., In the same saucepan, saute the onions, celery and peppers over medium-high heat for 1 minute. Stir in the sausage, rice, garlic, cayenne, chicken and remaining salt and pepper. Add broth; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender and liquid is absorbed. Fluff with a fork.
Nutrition Facts :
CREOLE "STYLE" CHICKEN & SAUSAGE JAMBALAYA
I learned this recipe from a friend in Louisiana, it's been a favorite in my house since day one! I've changed it some over the years so I know it's not a traditional recipe, hence the Creole "Style" title! I usually serve it up with some cornbread muffins and sweet tea. Delicious!
Provided by Heirloom
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Cook sliced sausage over medium high heat in a 6 quart stock pot until slightly browned, about 5 minutes.
- Add bell pepper, onion, celery, garlic and scallions and cook until softened but not translucent, about 4 minutes.
- Add cubed chicken breast and worcestershire sauce and cook just until you can no longer see pink.
- Add the bay leaves, basil, oregano, sage, paprika, Tony Chacere's, salt, black pepper, tomatoes and chicken broth.
- Bring to a boil over medium high heat.
- Add rice, bring back up to a boil.
- Boil for 1 minute.
- Cover reduce heat to low, simmer for 30 minutes.
- The jambalaya should still be wet, but not soupy.
- Ladle into bowls and serve up with some cornbread!
- Cook's Note: I find that when cubing the chicken breast it's easiest to do so when it's still mostly frozen and with a sharp knife. Way easier than a wiggly raw chicken breast!
CHICKEN AND SAUSAGE JAMBALAYA
Make and share this Chicken and Sausage Jambalaya recipe from Food.com.
Provided by Loves2Teach
Categories Lunch/Snacks
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Remove chicken from bones; cut chicken into bite-sized pieces, and set aside.
- Cook sausage in a dutch oven over medium heat, stirring occasionally, 5 minutes.
- Add bell pepper and onion; cook, stirring occasionally, 3 minutes or until begetables are tender.
- Stir in tomatoes and green chilles, broth, water, garlic powder, and cajun seasoning; bring to a boil, stirring occasionally.
- Stir in chicken and rice.
- Cover, reduce heat, and simmer 30 minutes or until rice is tender.
Nutrition Facts : Calories 974.4, Fat 57.6, SaturatedFat 17.4, Cholesterol 208.8, Sodium 1182.7, Carbohydrate 56.1, Fiber 1.4, Sugar 1.9, Protein 54
CHICKEN AND SAUSAGE JAMBALAYA
This is a great, easy recipe I adapted from the recipe in Tony Chachere's Cajun Country Cookbook. It's a weeknight favourite of ours. Reheats well in microwave.
Provided by Heydarl
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Season diced chicken generously with creole seasoning.
- Add margarine to large saucepan and fry chicken.
- Add all vegetables and saute for 10 minutes.
- Add sausage and rice, cook for 10 minutes, mixing as you go.
- Add water, stir well and keep covered until rice is fully cooked.
Nutrition Facts : Calories 1166.4, Fat 70.5, SaturatedFat 22.8, Cholesterol 172.4, Sodium 2858.8, Carbohydrate 70.9, Fiber 2.5, Sugar 3.8, Protein 57.6
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- In a heavy 5 qt saute pan over medium-high heat, add olive oil and brown the cut up chicken that has been seasoned with Tony's (NOTE: this is not the amount in the ingredient list; simply sprinkle the cut-up chicken with a little [or a lot] Tony's) for 3-5 minutes. Do not cook the chicken through. Remove chicken from pot.
- Add the sliced sausage to the pot and brown for 5 minutes. Then add the onion, bell pepper, and celery. Mix well and scrape bottom of pan to remove and incorporate any browned pieces of chicken and sausage. Simmer covered on medium heat for about 5 minutes, stirring halfway through cooking.
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