EASY JAMBALAYA RECIPE BY TASTY
Here's what you need: olive oil, chicken breasts, andouille sausage, garlic, jalapeño pepper, white onion, red bell pepper, yellow bell pepper, green bell pepper, celery, chicken stock, tomato, rice, cajun seasoning, bay leaf, dried thyme, cayenne pepper, shrimp, salt, pepper
Provided by Tasty
Categories Lunch
Yield 4 servings
Number Of Ingredients 20
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!
Nutrition Facts : Calories 1371 calories, Carbohydrate 81 grams, Fat 84 grams, Fiber 4 grams, Protein 64 grams, Sugar 18 grams
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
MAMA C'S JAMBALAYA
Good spicy stuff! You can vary this by subbing 1 cup of chicken, turkey, sausage or shrimp for 1 cup of the ham. The better quality the ham you use, the better tasting the jambalaya. You can use any commercial creole seasoning mix, or use my creole seasoning recipe and make your own.
Provided by graffeetee
Categories Ham
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Melt bacon drippings in saucepan.
- Add flour and blend thoroughly.
- Cook, stirring, over medium heat until lightly browned.
- Add onion and continue to cook, stirring frequently, until onion is translucent and flour is browned.
- Add garlic and cook for one minute more.
- Add remaining ingredients and stir thoroughly to combine.
- Bring to a simmer, cover and cook about 40 minutes, or until most of the liquid is absorbed and rice is done.
Nutrition Facts : Calories 281, Fat 7, SaturatedFat 2.6, Cholesterol 6.1, Sodium 238.4, Carbohydrate 49.7, Fiber 2.6, Sugar 5.4, Protein 4.8
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4.8/5 Total Time 1 hr 15 minsCategory Dinner, Main CourseCalories 564 per serving
- Add 1 tablespoon of olive oil to a large stockpot or Dutch oven set over medium-high heat. Add the sliced sausage and cook for approximately 1 minute per side. Remove to a clean plate and set aside.
- Add the chicken pieces to a large bowl and season with approximately 1 tablespoon of Cajun seasoning, salt, and pepper. Return the stockpot or Dutch oven (used to brown the sausage) to medium-high heat. Add 1 more tablespoon of olive oil and add the chicken. Cook, stirring occasionally, for 6-8 minutes, or until chicken is cooked. Transfer the chicken to a clean plate and set aside.
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- Cook on low 6 to 8 hours or on high 3 to 4 hours. If you’re using a standard long grain rice (not fast cooking), then one hour before you’re ready to eat, add rice in and cover back up. If you’re using quick cooking rice, then add in about 20 minutes before you’re ready to eat. Add shrimp in the last 10 minutes before you’re ready to eat. You can garnish with a bit of chopped parsley or cilantro (or even basil!) too if you like!
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