Jambalaya With A Orzo Twist Recipes

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JAMBALAYA WITH A ORZO TWIST

Jambalaya originated in the Caribbean Islands. The Spanish culture mixed with the native foods and created what we know as Jambalaya. Jambalaya is traditionally made in three parts, with meats and vegetables, and is completed by adding stock and rice. It is also a close cousin to the saffron colored paella found in Spanish culture. My twist on this classic recipe is to add tomatoes and Orzo Pasta to chicken stock. This makes it more like a hearty Jambalaya soup. Enjoy!

Provided by Carol White @Mstwinkie

Categories     Chicken

Number Of Ingredients 21



Jambalaya with a Orzo Twist image

Steps:

  • Directions for spice blend. Combine all ingredients together and blend well. You may also use a coffee grinder to blend your spices. I love making my own spice blend, make sure your spice rack is up to date with fresh spices and make your own blend. Store in an airtight container and use for your favorite dishes.
  • Step 1 Place chicken in a clean bowl and add spice seasoning over chicken and gently toss until the chicken is coated well. Then in a separate bowl, do the same thing with the shrimp. Cook orzo pasta according to package instructions. But cook "al dente" because you will finish cooking pasta when it is added to the jambalaya mixture.
  • Step 2 In a large skillet, add about 2 tbsp olive oil. Start with chicken first, place in pan and add part of the onions, garlic and peppers and sauté until it is about half done. Then remove chicken and set aside. Add more oil if required, then add the balance of onions, garlic, peppers and shrimp. Sauté until shrimp is nice a pink, but do not over cook.
  • Step 3 Now add to the skillet, tomatoes and chicken broth and combine with shrimp. Stir gently and add chicken back to the skillet. Continue to cook until chicken, shrimp and vegetables are tender. Let simmer for about 3 - 5 minutes. Then add orzo pasta to mixture and combine well and let simmer for about 5 minutes.
  • Serve your Jambalaya Place in serving bowls and garnish with fresh chopped parsley.

FROM THE PANTRY - MAKING SPECIAL SPICE BLEND
2 teaspoon(s) kosher salt
2 teaspoon(s) mrs dash garlic & herb seasoning
2 teaspoon(s) paprika
1 teaspoon(s) ground black pepper
1 teaspoon(s) jamaican sytle jerk seasoning
1 teaspoon(s) cayenne pepper
1 tablespoon(s) dried oregano
1 teaspoon(s) red pepper flakes
JAMBALAYA INGREDIENTS
1 1/2 cup(s) orzo pasta
1 pound(s) medium white shrimp peeled and deveined
1 pound(s) boneless/skinless chicken breasts, cut into 1" pieces
1 cup(s) red, yellow, green & orange bell peppers, diced
1 package(s) johnsonville andouille smoked sausage, cut into 1/2" slices
5 clove(s) garlic, diced
1 cup(s) white onions, diced
1 1/2 cup(s) low sodium chicken broth
14 1/2 ounce(s) can diced tomatoes - low sodium
4 tablespoon(s) special spice blend, divided - 2 tbsp each for chicken and shrimp
- olive oil for sauteing

JAMBALAYA WITH A TWIST

When I first got married, I couldn't cook, but I did charm my husband with this dish. This was one of the first dishes that I made, that I didn't ruin. It is a very hearty, robust, satisfying, comfort meal. Oysters, shrimp and rice...ummmm, perfect with a crusty bread and butter. Please don't let the ingredients turn you off....they blend beautifully together...I hope that you will enjoy this as much as we do.

Provided by Baby Kato

Categories     Long Grain Rice

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 17



Jambalaya With a Twist image

Steps:

  • Heat olive oil and add the shucked oysters. Cook over low heat until the edges begin to curl.
  • Remove the oysters from the pan and refrigerate until needed.
  • In the same frying pan cook the onions, shallot, garlic and peppers for 2 - 3 minutes on low.
  • Next add the shrimp and cook until the shrimp turns pink. Add a little more olive oil if necessary.
  • You will also remove the shrimp from the pan and refrigerate along with the oysters until needed.
  • Bring the pan up to medium heat, add the rice, stirring constantly until the rice browns.
  • Next add the tomatoes, broth, bay leaf, thyme, sea salt, pepper and sugar and bring to a boil.
  • Cover and simmer on low heat until all the liquid has been absorbed.
  • Add the oysters and shrimps back into the rice and heat thru, stirring gently.
  • Garnish with the minced parsley.

2 tablespoons oil, olive
1 pint oyster, fresh, shucked
2 onions, sweet, chopped, medium size
1 shallot, french, finely minced
1 -2 garlic clove, pressed
1/2 red pepper, small, finely chopped
1/2 green pepper, small, finely chopped
1 lb shrimp, raw, large, shelled & deveined
1 cup rice, long grain
2 cups tomatoes, stewed, drained, chopped
2 cups broth, chicken
1 bay leaf
1/4 teaspoon ground thyme
1 teaspoon salt, coarse, sea
1/2 teaspoon pepper, black, fresh ground
1 teaspoon sugar, white
1/8 cup parsley, minced

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



My Best-Ever Jambalaya image

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.

2 tablespoons canola oil
1/2 pound fully cooked Spanish chorizo links, sliced
2 cups cubed fully cooked ham
3/4 pound boneless skinless chicken breasts, cubed
1 can (28 ounces) diced tomatoes, undrained
3 cups chicken broth
2 large green peppers, chopped
1 large onion, chopped
1 tablespoon Cajun seasoning
2 teaspoons hot pepper sauce
3 cups instant brown rice
1/2 pound uncooked medium shrimp, peeled and deveined

JAMBALAYA IN A JIFFY

You'll appreciate this nicely spiced combination on days when you're pressed for time.

Provided by Vanessa P.

Categories     Soups, Stews and Chili Recipes     Stews     Jambalaya Recipes

Time 35m

Yield 6

Number Of Ingredients 12



Jambalaya In a Jiffy image

Steps:

  • Heat olive oil in a large, deep skillet over medium heat; cook and stir onion and green bell pepper in the hot oil until tender, 5 to 8 minutes. Stir garlic into vegetables and cook until fragrant and softened, about 2 minutes.
  • Stir kielbasa sausage, tomatoes with juice, water, paprika, oregano, thyme, and hot sauce into onion mixture, bring to a boil, and stir in orzo. Reduce heat to low, cover, and simmer until orzo are tender, about 10 minutes.

Nutrition Facts : Calories 529.2 calories, Carbohydrate 48.4 g, Cholesterol 54.1 mg, Fat 28.3 g, Fiber 3.9 g, Protein 18.1 g, SaturatedFat 11.7 g, Sodium 845.7 mg, Sugar 8.8 g

2 tablespoons olive oil
1 onion, diced
1 green bell pepper, diced
4 cloves garlic, minced
1 pound fully cooked kielbasa, cubed
1 (28 ounce) can diced tomatoes with juice
½ cup water
1 teaspoon paprika
½ teaspoon dried oregano
¼ teaspoon dried thyme
3 dashes hot sauce
1 ½ cups orzo pasta

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