Jambalayamyway Recipes

Steps:

• Heat olive oil and butter together in a large saucepan over medium heat; cook and stir sausage and onion until onion starts to brown, about 10 minutes. Add garlic; cook and stir until fragrant, 1 to 2 minutes.
• Mix green bell peppers, zucchini, tomatoes, chicken broth, rice, Worcestershire sauce, and bay leaf into onion-sausage mixture; bring to a boil. Reduce heat and simmer until rice is tender and mixture is thickened, about 15 minutes.
• Stir chicken and shrimp into tomato-sausage mixture; simmer until chicken and shrimp are heated through, 1 to 2 minutes.

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.

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add sausage and onions; cook and stir 10 min. or until sausage is no longer pink.
• Add remaining ingredients; mix well. Bring to boil; cover.
• Remove from heat; let stand 5 min. Stir gently before serving.

Steps:

• Prepare jambalaya mix according to package directions, adding sausage and shrimp during the last 5 minutes of cooking. Remove from the heat. Stir in cheese, pico de gallo and green onions; heat through.

Steps:

• Microwave SMART ONES, 1 at a time, as directed on package.
• Meanwhile, heat oil in large skillet on medium heat. Add chicken; cook and stir 6 to 8 min. or until done, adding sausage the last 4 min. Remove from skillet; set aside.
• Spray skillet with cooking spray. Add bell peppers, onions and celery; cook 2 to 3 min. or until crisp-tender, stirring frequently. Add garlic; cook and stir 30 sec. Stir in tomatoes; cook 2 min., stirring frequently.
• Add SMART ONES, chicken mixture and all remaining ingredients; mix lightly. Cook 2 to 3 min. or until heated through, stirring frequently.

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:

• 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!