30 Minute Skillet Jambalaya Food

LOW CARB KETO JAMBALAYA RECIPE

Steps:

• Heat the oil in a large dutch oven over medium heat. Add the bell peppers, onions, and celery. Saute for 5-8 minutes, until the vegetables are soft.
• Add the sliced sausage. Saute for about 5 minutes, until browned.
• Make a well in the center and add the minced garlic. Let it sizzle for about 30 seconds, until fragrant, then stir in with everything else.
• Add the cauliflower rice, diced tomatoes, bone broth, and Cajun seasoning. Stir together, then add the shrimp. Increase heat to high to bring to a simmer, then continue to simmer uncovered, stirring occasionally, until the cauliflower is tender, shrimp is cooked through, and liquid is reduced, about 5-7 minutes. It will release more liquid at first and then reduce in volume again as it simmers more.
• Season with salt to taste, and/or more Cajun seasoning if you like. If desired, garnish with green onions and parsley.

EASY JAMBALAYA RECIPE

Steps:

• Heat oil in large heavy skillet on medium-high heat. Add chicken and sausage; cook and stir 5 minutes. Remove from skillet.
• Stir onion into skillet; cook and stir on medium heat 2 minutes or until onion is softened. Stir in Seasoning. Return chicken and sausage to skillet.
• Stir in broth and tomatoes; bring to boil. Stir in rice. Reduce heat to low; cover and cook 20 to 25 minutes or until rice is tender, stirring occasionally.

JAMBALAYA SKILLET

Steps:

• In a large skillet, cook the chicken in butter over medium heat until no longer pink. Add the kielbasa, tomatoes, broth, green pepper and onion; bring to a boil. Stir in the rice, salt if desired and hot pepper sauce. Remove from the heat; cover and let stand for 5 minutes.

SKILLET JAMBALAYA

Steps:

• Season shrimp with salt and pepper and set aside.
• Heat oil in 12-inch skillet over medium heat until shimmering. Add andouille, onion, bell pepper, Old Bay, and 1/2 tsp salt and cook until onion is softened, about 5 minutes. Stir in rice, garlic, and tomato paste and cook until fragrant, about 30 seconds.
• Stir in broth and bring to simmer, scraping up browned bits. Cover and cook over medium-low heat until liquid is absorbed, about 5 minutes.
• Scatter shrimp over rice and continue to cook, covered, until rice is tender and shrimp are cooked through, about 5 minutes. Off heat, let rice sit for 2 minutes. Stir in parsley, season with salt and pepper to taste, and serve.
• Note : If you don't have instant rice on hand or if you would like to use long-grain rice, follow this method :
• Substitute 1 1/2 cups long-grain rice for instant rice and increase broth amount to 4 cups. Extend rice cooking time in step 3 to about 20 minutes, then add shrimp and continue with recipe as directed.
• Test Kitchen Tip for Seasoning Shrimp : To save time, we thought we'd skip seasoning our shrimp prior to cooking, but tasters noticed a difference. For the best-tasting shrimp, season the raw shrimp with salt and pepper and let sit for 10 minutes before cooking.

ONE PAN JAMBALAYA

Steps:

• In a large skillet with a fitted lid, add the oil over medium high heat. Add the kielbasa and chicken and brown well, flipping once or twice to brown on all sides.
• Remove to a plate. (The chicken doesn't need to be cooked all the way through).
• Add butter and flour to the pan and stir well, scraping up any leftover browned bits from the pan.
• Add onion, garlic, celery, and bell peppers and saute for a few minutes.
• Add basil, cajun seasoning, diced tomatoes and sugar and stir well to combine. Simmer for 1-2 minutes.
• Add chicken broth, rice, and reserved meat. Bring mixture to a boil. Reduce heat, cover pan with fitted lid and cook for about 20-25 minutes or until water is absorbed and rice is tender.
• Remove from heat, stir gently just to toss, and then allow to cool for 5 minutes before serving.

30-MINUTE SKILLET JAMBALAYA

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 before serving.

30 MINUTE IRISH SKILLET

Steps:

• In large nonstick skillet heat oil over medium-high heat. Cook Simply Potatoes Shredded Hash Browns according to package directions.
• Meanwhile, cook bacon, ground beef and onion in 12-inch nonstick skillet until meat is browned. Drain grease. Add cabbage, beef broth, apple juice and salt.
• Reduce heat to low. Cover; cook until cabbage is tender. Stir in cooked hash browns.

30-MINUTE JAMBALAYA SKILLET

Steps:

• Coat chicken with 1 tbsp of the creole seasoning.
• Cook in 1 tbsp oil in a large skillet.
• Add celery, onion and green pepper and continue cooking until done.
• Stir in tomatoes, sauce, water, and shrimp.
• Add 1 tbsp of creole seasoning (or to taste).
• Bring to a boil and simmer for 2 minutes.
• Add rice, cover and cook 5 minutes or until rice is done.

SHRIMP & SAUSAGE SKILLET JAMBALAYA

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.