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
MIKE'S JAMBALAYA
Found a jambalaya recipe in the paper. Modified it a little, messed around with it a lot, and this is what I came up with. I think the only thing probably original is the name of the guy who came up with the original recipe. Thanks Mike :).......
Provided by Momatad
Categories Stew
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- If using smoked andouille, cut into 1/2" rounds, if using raw, cut into smallest possible pieces. Saute in a 5 quart dutch oven or wide stock pot until lightly browned. Remove with slotted spoon to a small bowl. Reserve rendered fat in dutch oven.
- Melt butter in rendered fat,and add garlic, green pepper, onion, and celery to the pan. Saute until soft.
- Add salt and pepper, to taste.
- Add thyme, basil, file and rice to vegetables and saute approximately 2 minutes.
- Add bay leaf and stir in tomatoes and chicken stock.
- Bring to a boil, cover and reduce heat to low. Simmer until rice is tender, approximately 20-25 minutes, stirring 2-3 times.
- Add chicken (or turkey) and stir gently until chicken the thoroughly warmed. Return sausage to the pan and add shrimp at this time. Simmer another 2-3 minutes until shrimp is warmed. Remove bay leaf. Serve with addtional salt, pepper, and hot sauce to taste.
Nutrition Facts : Calories 957.6, Fat 46.4, SaturatedFat 15.2, Cholesterol 316, Sodium 3895.8, Carbohydrate 60.7, Fiber 3.8, Sugar 8.8, Protein 72.7
QUICK JAMBALAYA
This recipe makes quick work out of jambalaya by using leftover rice, and it tastes great with freshly cooked grains, too. To make this meal meatless, use vegan andouille sausage or stick with pork sausage, if you prefer. Either option, along with creole seasoning and the classic trinity of creole cooking - onion, celery and green bell pepper - result in a dish that is unmistakably Louisianan. Though many jambalaya recipes skip tomatoes, this version uses a blend of tomato paste and diced tomatoes to add bulk, and an acidity that helps lighten up the otherwise hearty one-pot meal.
Provided by Vallery Lomas
Categories grains and rice, main course
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon oil in a large skillet over medium. Add the onion and cook, stirring often, until softened, 5 to 7 minutes. Add the sausage and cook until starting to brown, about 5 minutes.
- Add the remaining tablespoon oil, then add the celery and bell pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Stir in the tomato paste and cook until very fragrant, about 1 minute.
- Reduce the heat to low and add the cooked rice. Sprinkle with the creole seasoning and 1/2 teaspoon each salt and pepper. Stir in the tomatoes and hot sauce and cook until warmed through. Season with additional salt and pepper as needed. Garnish with the scallions and serve with more hot sauce.
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