Weeknight Jambalaya Recipes

WEEKNIGHT CHICKEN AND ANDOUILLE JAMBALAYA

Jambalaya traditionally contains sausage of some sort, often a smoked sausage such as andouille, along with some other meat or seafood, frequently pork, chicken, crawfish, or shrimp. Andouille is a coarse-grained smoked sausage made using smoked pork shoulder, garlic, pepper, onions, wine, and seasonings. The vegetable base is a combination of onion, celery, and green bell pepper known as the "holy trinity." I find that green bell peppers can be difficult to digest, so I use poblano peppers instead. They are far more flavorful and complex and less likely to cause digestive distress. For generations, some of the most flavorful rice Americans have eaten has been jasmine rice imported to the United States from Asia. Twelve years ago, the Louisiana State University AgCenter started a project to increase rice production in Louisiana, and the state is now the third largest rice-producing state in the United States.

Provided by Virginia Willis

Categories main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 21

Weeknight Chicken and Andouille Jambalaya image

Steps:

Heat the oven to 350 degrees F.
Heat the oil in a large ovenproof skillet over medium-high heat until shimmering. Add the sausage and cook until the meat starts to brown and the fat renders, 3 minutes. Transfer the sausage to a plate. Add the chicken and sprinkle the Creole seasoning over the chicken. Cook until the chicken is just beginning to color, 3 minutes. Transfer the chicken to the plate with the sausage.
Reduce the heat to medium and then add the onion, celery, and poblano pepper to the residual oil in the skillet. Cook, stirring occasionally, until the vegetables start to color, 5 to 7 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the rice and stir to coat. Stir in the tomato puree and stock and bring to a boil. Return the chicken and sausage to the skillet. Transfer to the oven and bake, uncovered, stirring once, until the rice is tender and the juices run clear when the chicken is pierced with the tip of a knife, 40 to 45 minutes. Transfer to a wire rack to cool slightly. Taste and adjust the seasoning with salt and pepper. Serve immediately.
Combine all ingredients in a small airtight container or mason jar. Shake to combine. Store in a cool, dry place for up to 3 months.

Ingredients

2 tablespoons pure olive oil
12 ounces andouille sausage, sliced into rounds
6 bone-in, skinless chicken thighs (2 pounds)
1 tablespoon Homemade Creole Seasoning (recipe follows)
1 sweet onion, chopped
2 celery stalks, chopped
1 poblano pepper, seeded and chopped
1 garlic clove, very finely chopped
1 1/2 cups long-grain rice, such as jasmine or basmati
1/2 cup tomato puree
2 1/2 cups homemade chicken stock or reduced-sodium low-fat chicken broth
Coarse kosher salt and freshly ground black pepper
2 tablespoons freshly ground white pepper
2 tablespoons cayenne pepper, or to taste
1 tablespoon dried thyme
1 tablespoon coarse kosher salt
2 teaspoons paprika
2 teaspoons freshly ground black pepper
1 teaspoon dried sage
1/2 teaspoon onion powder
1/2 teaspoon garlic powder

WEEKNIGHT JAMBALAYA

This is easy and quick to make on a busy weeknight. We use two boxes of Jambalaya Mix to have enough for leftovers for lunches and dinner later in the week. Of course, for a smaller meal, just use one box. Freezes well also.

Provided by Chef Desrochers

Categories Meat

Time 45m

Yield 6 serving(s)

Number Of Ingredients 5

Weeknight Jambalaya image

Steps:

Make rice according to package directions. Set aside.
In skillet, saute onions until soft.
Cut chicken into chunks if using skinless, boneless.
Cook with onions until lightly brown.
Add to rice and stir.
Brown sausage in skillet, Mix well into rice.
Place in casserole dish.
Add layer of bread crumbs to top.
Preheat oven 350 degrees. Bake for about 20 to 30 minute.

Nutrition Facts : Calories 807.4, Fat 65.7, SaturatedFat 20.7, Cholesterol 205.9, Sodium 1378.3, Carbohydrate 3.7, Fiber 0.4, Sugar 2.4, Protein 46.8

Ingredients

2 (6 ounce) boxes zatarain's jambalaya mix
1 onion, chopped
2 lbs smoked sausage or 2 lbs andouille sausages
2 lbs chicken
1/2 cup breadcrumbs

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WEEKNIGHT CHICKEN AND SAUSAGE JAMBALAYA - SOUTHERN …

Web Jan 18, 2012 Cook Time 35 minutes Total Time 45 minutes Servings 6 to 8 Ingredients 2 tablespoons vegetable oil 1 pound cajun or andouille …
From southernbite.com
5/5 (7)
Category Main Course
Cuisine American, Cajun, Creole
Total Time 45 mins

Heat oil in a large dutch oven over medium-high heat. Add the sausage and chicken and cook, stirring frequently until the sausage has browned - about 5 to 8 minutes. Spoon the meat out of the skillet with a slotted spoon leaving the remaining oil in the pot and set the meat aside.
Add the onions and pepper and cook, stirring frequently, until the onions are translucent - about 5 minutes. Add the garlic and cook until fragrant - about 1 minute.
Add tomatoes with juice, tomato sauce, red pepper flakes (if desired), bay leaves, broth, creole seasoning. Bring to a boil.
Stir in uncooked rice and return the chicken and sausage to the pot. Stir well. Cover and reduce heat and cook about 20 minutes - stirring occasionally - or until rice is tender and most of the liquid has been absorbed.

Weeknight Jambalaya Recipes

WEEKNIGHT CHICKEN AND ANDOUILLE JAMBALAYA

WEEKNIGHT JAMBALAYA

This is easy and quick to make on a busy weeknight. We use two boxes of Jambalaya Mix to have enough for leftovers for lunches and dinner later in the week. Of course, for a smaller meal, just use one box. Freezes well also.

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