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 CHICKEN AND SAUSAGE JAMBALAYA
Make and share this Cajun Chicken and Sausage Jambalaya recipe from Food.com.
Provided by mtodryk
Categories One Dish Meal
Time 1h35m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 776.9, Fat 35.3, SaturatedFat 12, Cholesterol 160.2, Sodium 1651.5, Carbohydrate 60, Fiber 2, Sugar 5, Protein 50.7
SPICY CAJUN CHICKEN AND SAUSAGE JAMBALAYA
I found this recipe in a Mr. Foods magazine and it has become a family favorite. Do use a spicy sausage for this dish as I have found using just plain pork sausage meat does not work as well.
Provided by SueVM
Categories Meat
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- In a large pot melt butter over medium-high heat.
- Add onion, bell pepper, celery, garlic and saute 5 minutes stirring often.
- Add shrimp, chicken bay leaves and thyme. Reduce heat to medium and cook for 10 minutes or until chicken is no longer pink inside and the shrimp is opaque.
- Stir in paprika until thoroughly mixed with other ingredients.
- Stir in tomatoes, chicken broth, worcestershire sauce and hot sauce until well mixed.
- Add sausage and ham stirring well. Add crawfish (if using) and cook over medium-high heat until the liquid returns to a boil.
- Stir in scallions, salt and rice. Reduce heat to low, cover with lid and cook 30 minutes or until the rice is tender.
- Serve with fresh crusty french bread.
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.
CREAMY CAJUN CHICKEN AND SAUSAGE FETTUCCINE
Steps:
- Cook sausage in 12-inch nonstick skillet over medium-high heat 4 minutes or until cooked. Remove sausage to paper-towel-lined plate.
- Season chicken, if desired, with salt and pepper. Cook chicken in same skillet, stirring occasionally, 4 minutes or until chicken is thoroughly cooked. Remove chicken from skillet and set aside.
- Stir red peppers and onion into same skillet* and cook, stirring occasionally, 4 minutes or until tender. Stir in garlic and cook, 30 seconds. Stir in broth and Hellmann's® or Best Foods® Real Mayonnaise. Bring just to a boil over high heat. Reduce heat to low and simmer 1 minute. Stir in fettuccine, chicken and sausage and cook, stirring occasionally, 1 minute or until heated through. Season, if desired, with salt, pepper and crushed red pepper flakes.
CHICKEN JAMBALAYA
Make and share this Chicken Jambalaya recipe from Food.com.
Provided by SharleneW
Categories Chicken
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Season chicken with salt and pepper and brown in hot oil in large saucepan.
- Add sausage and cook an another 2 to 3 minutes.
- Remove meats from pan; set aside.
- Cook onions, green pepper, celery and garlic in same saucepan over medium-high heat until slightly softened.
- Stir in rice, cayenne pepper, broth, tomatoes, chicken and sausage; bring to a boil.
- Simmer, covered, for 30 minutes.
CAJUN JAMBALAYA
This recipe took me a year to perfect. The secret to making a Cajun jambalaya is to get the right amount of fond, those delicious browned bits left behind from browning your meats, to build the flavor and color of your jambalaya. We're also going to add a little tomato paste for color and flavor.
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 23
Steps:
- For the Creole seasoning: Combine the salt, black pepper, cayenne, garlic powder, onion powder, paprika, white pepper and cumin in a medium bowl.
- For the jambalaya: Heat 2 tablespoons oil in a 5-quart heavy-bottomed pot or large Dutch oven over medium heat. Rub the chicken with the remaining 2 tablespoons oil and 2 tablespoons of the Creole seasoning in a medium bowl until evenly coated. Add the chicken to the pot and cook until golden brown, about 5 minutes. Transfer the chicken to a large bowl. Add the sausage to the pot and cook until browned, 4 to 5 minutes. Transfer to the large bowl with the chicken. The bottom of the pot should be covered with browned bits.
- Add the celery, onions and peppers and cook, stirring and scraping the bottom of the pot occasionally, until the onions are translucent, about 3 minutes. Stir in the garlic, bay leaf, cayenne, thyme and 2 teaspoons Creole seasoning. Add the rice and stir once or twice to coat. Stir in the tomato paste, Worcestershire sauce, cooked chicken and sausage and remaining Creole seasoning. Stir in the chicken stock. Bring to a boil, cover and reduce the heat to a simmer. Cook until the liquid is reduced, and you see little holes on the top, about 30 minutes.
- Use a fork to stir in half of the green onions and fluff the rice. Cover and cook for 10 minutes. Taste and adjust the seasoning. Garnish with the remaining green onions and serve immediately.
CHICKEN & CHORIZO JAMBALAYA
A Cajun-inspired rice pot recipe with spicy Spanish sausage, sweet peppers and tomatoes
Provided by Good Food team
Categories Dinner, Main course
Time 55m
Number Of Ingredients 10
Steps:
- Heat 1 tbsp olive oil in a large frying pan with a lid and brown 2 chopped chicken breasts for 5-8 mins until golden.
- Remove and set aside. Tip in the 1 diced onion and cook for 3-4 mins until soft.
- Add 1 thinly sliced red pepper, 2 crushed garlic cloves, 75g sliced chorizo and 1 tbsp Cajun seasoning, and cook for 5 mins more.
- Stir the chicken back in with 250g long grain rice, add the 400g can of tomatoes and 350ml chicken stock. Cover and simmer for 20-25 mins until the rice is tender.
Nutrition Facts : Calories 445 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 1.2 milligram of sodium
CHICKEN, SHRIMP AND SAUSAGE JAMBALAYA
Make and share this Chicken, Shrimp and Sausage Jambalaya recipe from Food.com.
Provided by islandgirl77551
Categories Chicken
Time 1h30m
Yield 200 serving(s)
Number Of Ingredients 13
Steps:
- In a large deep skillet with a lid, saute onions,garlic,celery and green peppers in olive oil.
- Remove from skillet and set aside.
- Brown chicken in skillet and cut into bite sized pieces.
- Add sliced sausage,tomatoes,sauteed vegetables,cajun seasoning,Tabasco sauce,water and rice.
- Put lid on skillet and simmer on medium heat for 30 minutes.
- Add shrimp and cook for 5 more minutes.
Nutrition Facts : Calories 20, Fat 1, SaturatedFat 0.3, Cholesterol 7.6, Sodium 52.5, Carbohydrate 1.2, Fiber 0.1, Sugar 0.2, Protein 1.4
CHEF JOHN'S SAUSAGE & SHRIMP JAMBALAYA
While true jambalaya is really more of a thicker rice stew than a soup, it's one of those dishes that more stock can be added to easily make it into a soup recipe. Serve garnished with green onion.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Time 1h15m
Yield 4
Number Of Ingredients 15
Steps:
- Place butter and sausage in a large stockpot over medium heat; cook and stir for 5-6 minutes until sausage begins to brown.
- Stir in paprika, cumin and cayenne; cook for 1 minute.
- Stir tomatoes, celery, green pepper, green onions, salt, and bay leaf into sausage mixture.
- Add brown rice and stir to combine. Stir in chicken stock and turn heat to low. Cover and cook for until rice is just tender, about 45 minutes.
- Stir in shrimp, replace lid and cook for 5 minutes. Season with salt and black pepper.
Nutrition Facts : Calories 495.3 calories, Carbohydrate 37.3 g, Cholesterol 220.9 mg, Fat 25.2 g, Fiber 5.3 g, Protein 30.3 g, SaturatedFat 9.9 g, Sodium 1909.3 mg, Sugar 3.1 g
EASY CAJUN JAMBALAYA
I have always loved Cajun foods but my wife doesn't like the 'kick.' In response to this, I made my traditional Jambalaya without the heat. Everyone loved this recipe and I hope you will to. Enjoy!
Provided by Grant Michel
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Time 45m
Yield 6
Number Of Ingredients 15
Steps:
- Heat oil in a large pot over medium high heat. Saute chicken and kielbasa until lightly browned, about 5 minutes. Stir in onion, bell pepper, celery and garlic. Season with cayenne, onion powder, salt and pepper. Cook 5 minutes, or until onion is tender and translucent. Add rice, then stir in chicken stock and bay leaves. Bring to a boil, then reduce heat, cover, and simmer 20 minutes, or until rice is tender. Stir in the Worcestershire sauce and hot pepper sauce.
Nutrition Facts : Calories 488 calories, Carbohydrate 58.5 g, Cholesterol 73.9 mg, Fat 13.8 g, Fiber 1.6 g, Protein 29.1 g, SaturatedFat 4.1 g, Sodium 1082.5 mg, Sugar 3.1 g
INSTANT POT® CAJUN JAMBALAYA
Jambalaya doesn't get any easier than this Instant Pot® version, full of andouille sausage, shrimp, chicken, and plenty of vegetables.
Provided by thedailygourmet
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Rinse rice. Combine wet rice and chicken broth in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid and set valve to sealing. Choose Rice function. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer rice to a bowl and keep warm.
- Rinse out pot liner and choose Saute function. Add grapeseed oil, chicken, and sausage; saute until browned, 5 to 7 minutes. Add celery, bell pepper, and onion. Saute 1 more minute. Add tomatoes, Creole seasoning, and Cajun seasoning. Add shrimp and cook just until tails curl up, 1 to 3 minutes. Serve jambalaya on top of or mixed into the cooked rice.
Nutrition Facts : Calories 380 calories, Carbohydrate 47.5 g, Cholesterol 133.1 mg, Fat 7.9 g, Fiber 2.9 g, Protein 27.9 g, SaturatedFat 1.6 g, Sodium 1016 mg, Sugar 4.7 g
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