CABBAGE JAMBALAYA
This is an EASY recipe. My son doesn't like cabbage but will eat this like crazy. You can make it low-fat by using ground turkey and low-fat sausage. They won't know the difference.
Provided by Susan
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Time 1h5m
Yield 6
Number Of Ingredients 10
Steps:
- Combine ground beef, smoked sausage, onion, celery, and garlic in a large stock pot over medium-high heat. Cook and stir until beef is evenly browned, about 5 minutes. Stir in cabbage, tomatoes, water, and rice. Season with garlic salt.
- Bring to a boil; reduce heat to low. Cover and cook, stirring once, until rice is tender, 35 to 40 minutes. Preheat the oven to
Nutrition Facts : Calories 549.5 calories, Carbohydrate 44.5 g, Cholesterol 95.6 mg, Fat 28.6 g, Fiber 5.4 g, Protein 28.5 g, SaturatedFat 10.7 g, Sodium 1610.3 mg, Sugar 10.6 g
CAJUN CHICKEN AND SAUSAGE JAMBALAYA
Provided by Food Network
Categories main-dish
Time 1h35m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- The most important thing is to use the right equipment and I would suggest the following: a 2-gallon cast iron Dutch oven, a high BTU gas stove, and a large stainless steel chef's spoon.
- Use high heat to preheat the Dutch oven and add the sausage. Using a chef's spoon or large spoon, constantly move the sausage from the bottom of the pot. Be careful not to burn the meat. (Normally I use Manda's sausage because it has little fat, however at this point you may want to drain off all of the excess grease to reduce the fat content from the dish.)
- Add the thigh meat and brown the chicken on all sides. Again use the spoon to scrape the meat from sticking and burning to the bottom of the pot. Browning the sausage and chicken meats should take 20 minutes. Be careful not to over cook the thigh meat to the point that it shreds.
- Lower the heat to medium and add the onions and garlic; saute for about 15 minutes or until the onions are very limp and "clear". Scrape the bottom of the pot to remove all the "graton". This is where the jambalaya gets its distinct brown color and taste.
- Add the tasso, thyme, basil and black and white pepper. Simmer over low heat for 10 minutes. This will give the seasonings time to release their oils and flavors.
- At this point the jambalaya concentrate can be transferred to smaller containers, cooled to room temperature, covered and refrigerated for future use. (This is what we do commercially; it allows the seasonings to marry.)
- When you are ready to cook the jambalaya, add the stock to the concentrate and bring to a rolling boil. Add the rice, reduce the heat to medium and gently break up the rice. Using the stainless steel paddle, continue to insure that the rice is not sticking to the bottom of the pot; this is very important!
- After about 5 minutes, fold in the parsley. Continue to scrape the pot to insure that no rice sticks to the bottom. When the jambalaya returns to a boil, reduce heat to the lowest possible setting and simmer, covered, for at least 25 minutes. Do not remove the cover while the rice is steaming.
- If Manda's brand sausage is not available, any lean smoked sausage can be substituted. You may have to remove any excess grease from the pot after frying down an unknown sausage.
- For a richer jambalaya substitute turkey stock for the chicken stock called for above.
- If no stocks are available, then chicken soup base can be used. Be careful with your seasoning, as bases are usually full of salt.
- Alternate Method:
- The jambalaya is best when served directly out of the cast iron pot. While the rice is steaming, the sausage and meat will have a tendency to float to the surface of the jambalaya. Therefore, after the rice has steamed for 25 minutes, use the paddle to gently fold in the meat and seasonings into the cooked rice. This should only be done once or twice, the rice will loose a lot of heat and the rice will break apart.
- Also note, I do not add salt to my jambalaya. This is because I like to use herbs, tasso and seasonings to satisfy the need for salt. I would suggest having the table set with salt shakers and a selection of hot pepper sauces.
- Plate Presentation:
CAJUN CABBAGE JAMBALAYA
This Cajun Cabbage Jambalaya made in a skillet is wonderful and easy! Perfect to make on a busy night and the flavors are great.
Provided by The Southern Lady Cooks
Categories Main Course
Time 55m
Number Of Ingredients 13
Steps:
- Brown pork sausage, smoked sausage, onion, green pepper, celery and garlic in skillet until sausage is done.
- Stir in diced tomatoes, chicken broth, cabbage. Add salt, black pepper and Cajun seasoning along with rice and set simmer uncovered for 35 to 40 minutes until rice and cabbage is cooked. Makes about 8 servings.
CABBAGE JAMBALAYA
Good for a New Year's Day meal. Has the basic ingredients for luck for the coming year.
Provided by Joyce Lowery
Categories Vegetables
Time 50m
Number Of Ingredients 11
Steps:
- 1. In large pot, combine ground beef, smoked sausage, onion, celery, and garlic. Cook until beef is evenly browned.
- 2. Stir in cabbage, tomatoes, peas, water, and rice. Season with salt and pepper. Bring to a boil, then reduce heat to low. cover and cook for 35 to 40 minutes or until rice is done.
CAJUN JAMBALAYA
Steps:
- In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.
26+ CAJUN RECIPES FROM THE BIG EASY (+CAJUN AIOLI WITH GARLIC)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Main Course
Time 34m
Number Of Ingredients 5
Steps:
- Stir everything together in a bowl until smooth.
- Refrigerate until you're ready to serve with fries.
Nutrition Facts : Calories 110 kcal, ServingSize 1 serving
KETO CAJUN JAMBALAYA
This Keto Cajun Jambalaya includes a combination of Andouille sausage, chicken, shrimp and vegetables in a flavorful, creamy Cajun flavored sauce. Serve this dish over cauliflower rice for a low carb, gluten free dinner!
Provided by Lauren Harris
Categories Main Dish
Time 40m
Number Of Ingredients 10
Steps:
- Add the olive oil to a large skillet over medium-high heat.
- Place the shrimp in the skillet and season with 1 teaspoon of the Cajun seasoning.
- Cook the shrimp until opaque, about 3-4 minutes, then remove to a plate.
- Add the chicken, sausage, and 1 teaspoon of the Cajun seasoning to the same skillet.
- Cook until the chicken is no longer pink in the center, about 5-7 minutes, and remove to the plate with the shrimp.
- Lower the heat to medium and add a drizzle of oil, if needed.
- Add the garlic and cook until fragrant, about 30 seconds.
- Stir in the peppers, onions, and the last teaspoon of Cajun seasoning.
- Cook until the peppers and onions are soft, about 5-7 minutes.
- Mix in cream and cook until thickened, about 1-2 minutes.
- Stir back in the shrimp, chicken, and sausage and cook until heated through, about 1-2 minutes.
- Serve with cauliflower rice.
Nutrition Facts : ServingSize 1 serving, Calories 401 kcal, Carbohydrate 9 g, Protein 29 g, Fat 27 g, SaturatedFat 9 g, Cholesterol 224 mg, Sodium 978 mg, Fiber 2 g, Sugar 5 g
25 EASY CAJUN RECIPE COLLECTION
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Cajun dish in 30 minutes or less!
Nutrition Facts :
CAJUN CABBAGE WITH RICE
Really good and different casserole dish with a KICK! If you like Cajun, you'll love this recipe! One pan recipe...gotta love it!
Provided by AVALONFAAYRE
Categories Main Dish Recipes Casserole Recipes Rice
Time 1h35m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat the oil in a large skillet over medium heat. Brown together the beef, green pepper, onion, and garlic until the meat is no longer pink and the vegetables have softened, about 8 minutes. Drain liquid from pan.
- Stir in tomatoes, tomato sauce, rice, salt, basil, oregano, and the cayenne, white, and black pepper (adding more pepper to taste, if desired). Spread mixture into an ungreased 9x12-inch baking pan. Top with cabbage and Colby cheese.
- Cover and bake in preheated oven for 65 to 75 minutes, or until the rice is tender.
Nutrition Facts : Calories 383.7 calories, Carbohydrate 26.9 g, Cholesterol 67.4 mg, Fat 21.6 g, Fiber 5 g, Protein 21.7 g, SaturatedFat 9.5 g, Sodium 850.5 mg, Sugar 7.8 g
CABBAGE JAMBALAYA
If you like cabbage, you are going to love this! It's meaty, it's got flavor, but it's not too spicy. Feel free to add more heat if you like. Just put a tiny amount of cayenne in, but be sure to taste before you add any more. You can always add more, but you can't take it away.
Provided by FLUFFSTER
Categories Pork
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large stock pot over medium-high heat, combine ground beef, smoked sausage, celery, onion, and garlic until beef is evenly brown.
- Stir in cabbage,tomatoes, water and rice.
- Season with garlic salt.
- Bring to a boil, reduce heat to low.
- Cover and cook for 35 to 40 minutes, or until rice is done.
CABBAGE JAMBALAYA
Got this recipe out of the latest issue of Louisiana Cookin' magazine, and made it this evening with a couple of minor variations. I added some leftover wine, and, mushrooms to (in the words of my hero - Justin Wilson) "raise da social status of da cabbage". Anyway, the family loved it. Try it, you'll like it too!!
Provided by Mnesbitt3
Categories One Dish Meal
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 275 degrees.
- Saute' the ground meat in the olive oil.
- Season the meat well with Cajun seasonings, or salt, pepper and your favorite seasoning.
- Add chopped onion, celery and smoked sausage.
- Cook until onions and celery are clear, about 10 minutes Add garlic.
- While meat and veggies are cooking, chop the cabbage and combine with rice, chili powder and canned tomato blend in roaster.
- After meat mixture has cooked for 10 minutes, add it the to the cabbage mixture in the roaster.
- Mix well.
- Finally, saute' the mushrooms in a little oil for about a minute or two, then add the wine to the mushrooms and deglaze the pan.
- Add the mushrooms and wine to the roaster and mix well.
- Cover, and place in the oven to bake for 2 hours, stirring halfway through the cooking time.
- An excellent dish for pot luck suppers because it makes lots.
- Also reheats well in a microwave, but, doesn't freeze well.
- Enjoy!
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