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
SMOKED SAUSAGE JAMBALAYA
Provided by Patrick and Gina Neely : Food Network
Time 1h5m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Heat the oil in a large Dutch oven over medium-high heat.
- Season the chicken with salt and pepper. Add chicken to the Dutch oven and brown on each side, about 8 minutes total. Remove to a plate and reserve.
- Add sausage, onion, bell pepper, celery, garlic, and thyme and saute until translucent and sausage is browned, about 8 minutes.
- Stir in rice, tomato paste, diced tomatoes, broth, bay leaf, and reserved chicken, and bring to a boil, then reduce to a simmer, and cook on low, covered, for 20 minutes.
- Turn off heat and let rice stand, covered, 5 minutes. Remove bay leaf. Fluff rice with fork and stir in green onions and parsley.
LUMBERJACK SAUSAGE JAMBALAYA
This is my husband's jambalaya recipe, off of the Lumberjack sausage package. It is delicious! The original recipe didn't include any meat except for the sausage, however good jambalaya needs some other meat too. We have used chicken, turkey, and pork chop leftovers, all with good results. It needs to be cooked in cast iron to taste right :-) You can also use packaged jambalaya vegetables instead of the onion and peppers if you can find them at the store.
Provided by Random Rachel
Categories Poultry
Time 36m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Brown onion, pepper, green onion, and celery for a few minutes in the butter.
- Add in remaining ingredients (rice, soup, water, Worcestershire sauce, and red pepper.) Cover and bring to a boil.
- Reduce heat and simmer 20-25 minutes, stirring occasionally.
Nutrition Facts : Calories 591.1, Fat 39.1, SaturatedFat 13.8, Cholesterol 81.6, Sodium 1669.9, Carbohydrate 41.2, Fiber 1.8, Sugar 3.1, Protein 17.5
SAUSAGE JAMBALAYA
My family has enjoyed this delicious Cajun recipe for many years. -Lizzie Whitten, Oak Grove, Louisiana
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In heavy skillet, saute the sausage, onion, green pepper and garlic in oil until vegetables are tender. Add chicken and ham; cook for 5 minutes. Stir in the remaining ingredients. , Transfer to a 2-qt. baking dish. Cover and bake at 350° for 1 hour or until rice is tender and liquid absorbed.
Nutrition Facts : Calories 319 calories, Fat 14g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 1292mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 20g protein.
SMOKED SAUSAGE JAMBALAYA
So easy and delicious! You can't go wrong with this New Orleans favorite.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 5
Steps:
- Microwave jambalaya mix according to package directions. Meanwhile, saute sausage in a large nonstick skillet. Add onion and peppers; saute 4-5 minutes longer or until tender. Add tomatoes and heat through. Stir into jambalaya mixture.
Nutrition Facts : Calories 439 calories, Fat 21g fat (9g saturated fat), Cholesterol 53mg cholesterol, Sodium 1747mg sodium, Carbohydrate 45g carbohydrate (7g sugars, Fiber 2g fiber), Protein 16g protein.
LOUISIANA SAUSAGE JAMBALAYA
Oh Boy, is this one good! It's a simple, but very authentic Louisiana jambalaya recipe given to me by a friend who grew up in New Orleans! Nice and spicy!
Provided by Grace Lynn
Categories One Dish Meal
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Melt butter in large pot over medium-high heat.
- Add the onions, green onions, bell pepper, garlic, serrano chile, bay leaves, Creole Seasoning, cayenne pepper and thyme.
- Cover and cook until vegetables are tender, stirring occasionally, about 15 minutes.
- Add sausage, broth, tomatoes and rice.
- Bring mixture to simmer.
- Reduce heat to low, cover and cook until rice is very tender, stirring occasionally, about 30 minutes to 45 minutes.
CHEF JOHN'S SAUSAGE & SHRIMP JAMBALAYA
While true jambalaya is really more of a thicker rice stew than a soup, it's one of those dishes that more stock can be added to easily make it into a soup recipe. Serve garnished with green onion.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Time 1h15m
Yield 4
Number Of Ingredients 15
Steps:
- Place butter and sausage in a large stockpot over medium heat; cook and stir for 5-6 minutes until sausage begins to brown.
- Stir in paprika, cumin and cayenne; cook for 1 minute.
- Stir tomatoes, celery, green pepper, green onions, salt, and bay leaf into sausage mixture.
- Add brown rice and stir to combine. Stir in chicken stock and turn heat to low. Cover and cook for until rice is just tender, about 45 minutes.
- Stir in shrimp, replace lid and cook for 5 minutes. Season with salt and black pepper.
Nutrition Facts : Calories 495.3 calories, Carbohydrate 37.3 g, Cholesterol 220.9 mg, Fat 25.2 g, Fiber 5.3 g, Protein 30.3 g, SaturatedFat 9.9 g, Sodium 1909.3 mg, Sugar 3.1 g
SAUSAGE & PRAWN JAMBALAYA
A spicy rice one-pot, inspired by Cajun and Creole cuisine with sweet, smoky paprika
Provided by Lucy Netherton
Categories Dinner, Main course
Time 45m
Number Of Ingredients 10
Steps:
- Fry the sausages in a large, deep, lidded frying pan until golden all over, then remove and set aside. Heat a little oil (unless there is enough fat from the sausages already in the pan) and gently cook the onion for 5 mins until soft.
- Add the pepper, garlic and paprika, and cook for a few mins more, then stir in the rice, mixing to coat all the grains well. Tip in the tomatoes and enough stock to just cover the rice. Simmer with the lid on for about 10-12 mins until the rice is tender. Add more stock if you need to during cooking.
- About 5 mins before the end of the cooking time, slice the sausages and return them to the pan. Cover and continue to cook until the rice is tender. Stir through the prawns, put the lid on and leave to heat through. Season and serve immediately.
Nutrition Facts : Calories 626 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 32 grams protein, Sodium 2.9 milligram of sodium
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