Jambalaya Chili Recipes

Steps:

• Cook rice to package directions.
• Place a large, deep skillet over medium high heat. Add oil and butter to the pan. Cube chicken and place in hot oil and butter. Brown chicken 3 minutes, add sausage, and cook 2 minutes more. Add onion, celery, pepper, bay, and cayenne.
• Saute vegetables 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more. Stir in tomatoes and broth and season with cumin, chili, poultry seasoning, and Worcestershire. Bring liquids to a boil and add shrimp.
• Simmer shrimp 5 minutes until pink and firm. Remove the pot from the heat and place on a trivet. Ladle jambalaya into shallow bowls. Using an ice cream scoop, place a scoop of rice on to the center of the bowlfuls of jambalaya. Sprinkle dishes with salt, pepper, chopped scallions, and thyme leaves.

Steps:

• Melt butter over medium heat. Add onions to butter. Sauté for five minutes. Add andouille sausage and tasso ham and continue to cook 20 minutes. Combine peppers and cook for a 30 minutes. Add Hormel chili and tomatoes along with 2-11 Alarm chili mix and heat until done.

Steps:

• Mix all ingredients except shrimp in slow cooker.
• Cover and cook on Low setting for 7 to 8 hours (or High setting for 3 to 4 hours), or until vegetables are tender.
• Stir in shrimp; cover and cook on Low setting about 1 hour or until shrimp are pink and firm.
• Serve with rice.

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.

Steps:

• Melt butter or margarine in a large skillet over medium low heat. Add celery, onion and green bell pepper and saute until tender. Stir in tomatoes, broth, rice, thyme or basil, garlic salt, ground black pepper, hot pepper sauce and bay leaf.
• Bring all to a boil; reduce heat, cover skillet and simmer for about 20 minutes or until rice is tender. Stir in chicken or turkey and cook until heated through. Discard bay leaf and serve hot.

Steps:

• Melt shortening in a large/huge saucepan over medium heat.
• Cook chicken pieces until brown on all sides and cooked about half way through, around 20 minutes or so.
• Remove and add onion, green pepper, celery and garlic.
• Cook slowly stirring now and again until onions are tender.
• Add sausage and cook 10 min more.
• Return chicken and add all remaining ingredients EXCEPT rice and stir together well.
• Cover and simmer for 30 min stirring now and again.
• Remove cover and continue to cook until broth cooks down a bit-you don't want it too thick as the rice will soak up the juice.
• Serve up the rice in bowls and ladle the Jambalaya on top, and offer more cayenne or Tabasco at the table.
• ***I know that cooking the rice on the side and not in the dish will cause some to have a heart attack, but I've found the flavor much better this way, IMHO.
• Diana.

Steps:

• In a Dutch oven over medium-high heat, saute the onion, celery and green pepper in butter until tender. Add garlic; cook 1 minute longer. Add the next 9 ingredients; bring to a boil over medium-high heat. Reduce heat; cover and simmer until rice is tender, about 25 minutes. , Add shrimp and parsley; simmer, uncovered, until shrimp turn pink, 7-10 minutes.