WEEKNIGHT CHICKEN AND ANDOUILLE JAMBALAYA
Jambalaya traditionally contains sausage of some sort, often a smoked sausage such as andouille, along with some other meat or seafood, frequently pork, chicken, crawfish, or shrimp. Andouille is a coarse-grained smoked sausage made using smoked pork shoulder, garlic, pepper, onions, wine, and seasonings. The vegetable base is a combination of onion, celery, and green bell pepper known as the "holy trinity." I find that green bell peppers can be difficult to digest, so I use poblano peppers instead. They are far more flavorful and complex and less likely to cause digestive distress. For generations, some of the most flavorful rice Americans have eaten has been jasmine rice imported to the United States from Asia. Twelve years ago, the Louisiana State University AgCenter started a project to increase rice production in Louisiana, and the state is now the third largest rice-producing state in the United States.
Provided by Virginia Willis
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Heat the oven to 350 degrees F.
- Heat the oil in a large ovenproof skillet over medium-high heat until shimmering. Add the sausage and cook until the meat starts to brown and the fat renders, 3 minutes. Transfer the sausage to a plate. Add the chicken and sprinkle the Creole seasoning over the chicken. Cook until the chicken is just beginning to color, 3 minutes. Transfer the chicken to the plate with the sausage.
- Reduce the heat to medium and then add the onion, celery, and poblano pepper to the residual oil in the skillet. Cook, stirring occasionally, until the vegetables start to color, 5 to 7 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the rice and stir to coat. Stir in the tomato puree and stock and bring to a boil. Return the chicken and sausage to the skillet. Transfer to the oven and bake, uncovered, stirring once, until the rice is tender and the juices run clear when the chicken is pierced with the tip of a knife, 40 to 45 minutes. Transfer to a wire rack to cool slightly. Taste and adjust the seasoning with salt and pepper. Serve immediately.
- Combine all ingredients in a small airtight container or mason jar. Shake to combine. Store in a cool, dry place for up to 3 months.
ANDOUILLE AND CHICKEN JAMBALAYA
Shredded rotisserie chicken is the shortcut hero in this one-pot Creole dish made with kidney beans for added comfort. A celebrated Louisiana classic, jambalaya is influenced by West African, Native American and European cooking.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 3 minutes. Add the celery, onion and bell pepper, season with salt and cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes. Add the tomato paste and Cajun seasoning and cook, stirring occasionally, until the vegetables are coated, about 1 minute. Add the rice and cook, stirring, until coated, about 1 minute.
- Add the diced tomatoes and 5 cups water to the pot. Increase the heat to high and bring to a boil. Reduce the heat to a simmer, cover and cook until the rice is tender and the sauce thickens, 10 to 15 minutes.
- Stir the beans and chicken into the pot and cook until warmed through, about 1 minute. Top each serving with celery leaves and drizzle with olive oil.
Nutrition Facts : Calories 520, Fat 24 grams, SaturatedFat 6 grams, Cholesterol 53 milligrams, Sodium 861 milligrams, Carbohydrate 55 grams, Fiber 11 grams, Sugar 8 grams, Protein 28 grams
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 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 :
JAMBALAYA
Spicy jambalaya with chicken and andouille sausage.
Provided by Terri
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Time 1h5m
Yield 6
Number Of Ingredients 17
Steps:
- Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
- In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
- Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.
Nutrition Facts : Calories 465.1 calories, Carbohydrate 42.4 g, Cholesterol 73.1 mg, Fat 19.8 g, Fiber 3 g, Protein 28.1 g, SaturatedFat 5.7 g, Sodium 1632.7 mg, Sugar 2 g
SHRIMP, CHICKEN, AND ANDOUILLE SAUSAGE JAMBALAYA
Make and share this Shrimp, Chicken, and Andouille Sausage Jambalaya recipe from Food.com.
Provided by Vino Girl
Categories Chicken
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Preheat a large cast-iron pot over high heat.
- Lower the heat to medium-high and add the sausage and bacon.
- Cook the meat as evenly as possible, stirring slowly, until the fat is released.
- Season the chicken with salt and pepper, add it to the pot, and turn the heat to high.
- Once the chicken has browned, add the celery, onions, green pepper, and garlic.
- Continue to stir, allowing the ingredients to brown without burning.
- Lower the heat to medium and stir in the thyme, bay leaf, paprika, cayenne, and rice.
- Keep stirring for 5 to 7 minutes over medium heat.
- Add the tomatoes and broth, raise the heat back to high until the liquid boils, and then cover and reduce to a low simmer for 15 minutes.
- Season the shrimp and crawfish (if using) with salt and pepper, and add them to the pot.
- Keep the pot covered for an additional 5 minutes before removing from the heat and adding the green onions.
- Check for seasonings. Add salt, pepper, and the celery salt.
Nutrition Facts : Calories 1546.5, Fat 78.8, SaturatedFat 25.8, Cholesterol 473.4, Sodium 2782.1, Carbohydrate 116.5, Fiber 10.3, Sugar 9.5, Protein 90.2
ANDOUILLE AND CHICKEN JAMBALAYA
This is an Emeril Lagasse recipe that I found somewhere on the internet. We liked the flavors alot, but felt that it needed a little more liquid.
Provided by lazyme
Categories One Dish Meal
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a large cast-iron Dutch oven over medium heat. Add the onions, bell peppers, 2 teaspoons of the salt and 1 teaspoon of the cayenne. Stirring often, brown the vegetables for about 20 minutes, or until they are caramelized and dark-brown in color. Scrape the bottom and sides of the pot to loosen any browned particles.
- Add the sausage and cook, stirring often for 10 to 15 minutes, scraping the bottom and sides of the pot to loosen any browned particles.
- Season the chicken with the remaining 1 teaspoon salt and remaining 1/4 teaspoon cayenne.
- Add the chicken and the bay leaves to the pot. Brown the chicken for 8 to 10 minutes, scrapping the bottom of the pot to loosen any browned particles.
- Add the rice and stir for 2 to 3 minutes to coat it evenly. Add the water, stir to combine, and cover. Cook over medium heat for 30 to 35 minutes, without stirring, or until the rice is tender and the liquid has been absorbed.
- Remove the pot from the heat and let stand, covered for 2 to 3 minutes.
- Remove the bay leaves.
- Stir in the green onions and serve.
Nutrition Facts : Calories 635.7, Fat 34, SaturatedFat 8.9, Cholesterol 77, Sodium 1302.2, Carbohydrate 54.4, Fiber 2.3, Sugar 3, Protein 26.1
CHICKEN, HAM, AND SAUSAGE JAMBALAYA
Great for a lot of people, you may want to cut back on the hot pepper and serve Tabasco, or Red Hot on the side.
Provided by Dave of Tucson
Categories One Dish Meal
Time 2h30m
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- Add oil into an 8 quart pot that has been placed over moderate heat. Add the chicken and cook until brown on each side. Remove and set aside.
- Add the Sausage & Ham to the pot and lightly brown. Remove and set aside.
- Season the Chicken with salt and pepper, add to the pot, and brown on both sides. Remove and set aside.
- Add the Brown Sugar and stir until melted.
- Add Onions, Celery & Bell Peppers. Cook, stirring, until tender.
- Add the Garlic and Smoked Paprika, Tomatoes, Chicken Stock, Bay leaves, Red Hot, Black & Hot Pepper, Chicken, Sausages and Ham.
- Bring to a boil, reduce heat, cover and simmer for 1 hour
- Taste to adjust seasonings. Add the rice, stirring well.
- Bring back to a boil, cover and simmer over low heat 25-30 minutes.
- Stir in the Green Onions and Parsley 5 minutes before serving.
Nutrition Facts : Calories 922.7, Fat 47.7, SaturatedFat 14.1, Cholesterol 229.4, Sodium 1778.1, Carbohydrate 57.9, Fiber 5.2, Sugar 11.6, Protein 62.2
CHICKEN AND SAUSAGE JAMBALAYA
Adapted from Cooking Light. You can use Andouille, Kielbasa, or Italian Sausage. My first time making this, I used a venison sausage.
Provided by KelBel
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Heat oil in a large Dutch oven over medium-high heat. Add sausage; cook about 8 minutes, stirring occasionally.
- Add bell pepper, onion, celery, and bay leaves; cook until vegetables are golden brown, stirring occasionally.
- Add chicken and next 8 ingredients (through garlic); cook 4 minutes, stirring occasionally.
- Add diced tomatoes and broth, and bring to a boil. Stir in rice.
- Cover, reduce heat, and simmer 20 minutes. Discard bay leaves. Stir in green onions.
CHICKEN, SHRIMP AND ANDOUILLE JAMBALAYA
A Cajun classic, meal in one pot! Have the hot sauce ready to splash on. Serve with some crusty french bread, a nice crisp salad, and some of your favorite wine. :)
Provided by PalatablePastime
Categories One Dish Meal
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F.
- In a large pan or Dutch oven, brown chicken in hot oil on both sides; remove and drain.
- Add andouille, onion, celery, bell pepper, thyme, oregano, paprika, salt, and cayenne pepper to the pan, cooking and stirring for about 5 minutes until onions are tender.
- Add rice, tomatoes with juice, and broth; bring to a boil.
- Place rice mixture in a baking dish or oven-proof casserole; top with chicken; cover (can use foil) and bake at 350 degrees F for 40-45 minutes or until rice and chicken are done and tender.
- Stir in shrimp, parsley, and green onions; cover and cook 5-8 minutes longer or until shrimp curl and turn bright pink and serve.
ANDOUILLE SAUSAGE JAMBALAYA
Get a taste of The Big Easy with this New Orleans-inspired Andouille Sausage Jambalaya. This Andouille Sausage Jambalaya is packed with flavor.
Provided by My Food and Family
Categories Herbs
Time 1h10m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Mix flour and seasonings in shallow dish. Add chicken; turn to coat both sides of each thigh. Heat oil in Dutch oven or large deep skillet on medium heat. Add 4 chicken thighs; cook 4 min. on each side or until each is golden brown on both sides. Transfer to plate, reserving drippings in pan. Repeat with remaining chicken.
- Add onions, green peppers and garlic to drippings in pan; cook and stir 5 min. Stir in tomatoes, barbecue sauce and sausage. Return chicken and any juices from plate to tomato mixture; simmer 25 min. or until chicken is done (165ºF), stirring occasionally. Meanwhile, bring broth to boil in medium saucepan. Stir in rice; cover. Simmer on medium-low heat 20 min. or until broth is absorbed and rice is tender.
- Add shrimp to tomato mixture; simmer 8 min. or until shrimp turn pink.
- Spoon rice into shallow bowls; top with chicken mixture and parsley.
Nutrition Facts : Calories 410, Fat 14 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 120 mg, Sodium 910 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 26 g
More about "chicken and andouille sausage jambalaya recipes"
SPICY JAMBALAYA WITH CHICKEN AND ANDOUILLE SAUSAGE
From cheflolaskitchen.com
5/5 (5)Category DinnerCuisine SouthernCalories 466 per serving
CHICKEN, ANDOUILLE, AND SHRIMP JAMBALAYA - LOUISIANA …
From louisianacookin.com
CHICKEN AND ANDOUILLE JAMBALAYA | RECIPE - RACHAEL …
From rachaelrayshow.com
ANDOUILLE AND CHICKEN JAMBALAYA | EMERILS.COM
From emerils.com
CHICKEN AND SAUSAGE JAMBALAYA RECIPE | MCCORMICK …
From mccormick.com
JAMBALAYA WITH ANDOUILLE SAUSAGE, CHICKEN, AND SHRIMP
From foodandwine.com
5/5 (2)Total Time 50 minsCategory Stews
- Preheat oven to 350°F. Heat butter and oil in a large Dutch oven over medium-high, stirring occasionally, until butter is melted, about 1 minute. Add chicken; cook, stirring occasionally, until lightly browned on all sides, about 8 minutes. Using a slotted spoon, transfer chicken to a plate lined with paper towels. Add sausage to Dutch oven; cook, stirring occasionally, until well browned, about 6 minutes. Transfer sausage to plate with chicken. Do not wipe out Dutch oven.
- Add onion, bell pepper, and celery to Dutch oven; cook over medium-high, stirring often, until tender, about 5 minutes. Add garlic and Creole seasoning; cook, stirring constantly, until mixture is fragrant and lightly browned, about 1 minute.
- Return browned chicken and sausage to the pot, and stir in tomatoes, broth, rice, salt, thyme, pepper, and bay leaves. Bring to a boil over high, and stir in shrimp. Cover Dutch oven, and transfer to oven. Bake until rice is tender and chicken and shrimp are cooked through, 20 to 25 minutes. Remove from oven; gently stir jambalaya to evenly redistribute any liquid. Garnish with scallions and serve.
10 BEST CHICKEN AND SAUSAGE PASTA JAMBALAYA RECIPES - YUMMLY
From yummly.com
10 BEST CHICKEN ANDOUILLE SAUSAGE RECIPES - YUMMLY
From yummly.com
AUTHENTIC JAMBALAYA - THE DARING GOURMET
From daringgourmet.com
INSTANT POT CHICKEN AND SAUSAGE JAMBALAYA - TASTES BETTER …
From tastesbetterfromscratch.com
CHICKEN AND ANDOUILLE SAUSAGE JAMBALAYA - SILVER CUISINE
From silvercuisine.com
JAMBALAYA WITH CHICKEN AND ANDOUILLE SAUSAGE | GOOD. FOOD.
From goodfoodstories.com
HEALTHY JAMBALAYA WITH CHICKEN, ANDOUILLE SAUSAGE, COD
From themillennialchef.com
CHICKEN AND ANDOUILLE SAUSAGE JAMBALAYA - CONJURED …
From conjuredcravings.com
SHORTCUT CHICKEN AND ANDOUILLE JAMBALAYA RECIPE - THE MOM 100
From themom100.com
JAMBALAYA WITH CHICKEN AND ANDOUILLE SAUSAGE | SUNBASKET
From sunbasket.com
AUTHENTIC CAJUN CHICKEN AND SAUSAGE JAMBALAYA RECIPE
From thespeckledpalate.com
AUTHENTIC CHICKEN AND SAUSAGE JAMBALAYA - FOX VALLEY FOODIE
From foxvalleyfoodie.com
CHICKEN & ANDOUILLE SAUSAGE JAMBALAYA - ONE SWEET MESS
From onesweetmess.com
EASY CHICKEN AND ANDOUILLE JAMBALAYA - TASTE OF THE SOUTH
From tasteofthesouthmagazine.com
ANDOUILLE CHICKEN SAUSAGE FOR A SMOKIN' JAMBALAYA - FOOD HALL BY …
From jani-foodhall.org
EASY CHICKEN AND ANDOUILLE JAMBALAYA - WOODLAND FOODS
From woodlandfoods.com
EASY JAMBALAYA WITH TJ’S ANDOUILLE SAUSAGE – THE TASTY BITS
From thetastybits.com
THE PERFECT CAJUN ANDOUILLE SAUSAGE AND GRILLED CHICKEN JAMBALAYA
From fogocharcoal.com
CHICKEN AND ANDOUILLE JAMBALAYA - TASTE OF THE SOUTH
From tasteofthesouthmagazine.com
EASY JAMBALAYA (CHICKEN, SHRIMP AND ANDOUILLE) - DINNER, THEN …
From dinnerthendessert.com
CHICKEN AND ANDOUILLE JAMBALAYA RECIPE - TODAY.COM
From today.com
CHICKEN AND ANDOUILLE SAUSAGE JAMBALAYA - CIRCLE B RANCH AND …
From circlebranchpork.com
JAMBALAYA WITH ANDOUILLE SAUSAGE AND CHICKEN - HUMMINGBIRD …
From hummingbirdthyme.com
CHICKEN AND ANDOUILLE JAMBALAYA RECIPE | MYRECIPES
From myrecipes.com
CHICKEN, ANDOUILLE AND SHRIMP JAMBALAYA RECIPE | LOUISIANA …
From louisianatravel.com
CHICKEN AND SAUSAGE JAMBALAYA RECIPE | SOUTHERN LIVING
From southernliving.com
JAMBALAYA WITH CHICKEN ANDOUILLE SAUSAGE & BROWN …
From ambslovesfood.com
You'll also love