CAJUN JAMBALAYA
Make and share this Cajun Jambalaya recipe from Food.com.
Provided by 2Bleu
Categories Stew
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. Set aside.
- In a large pot heat oil over medium-high heat. Add the onion, pepper and celery. Cook for about 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.
CAJUN JAMBALAYA
Steps:
- Heat the oil in a large stockpot set over high heat. Add the celery, onions and peppers, and saute until tender, 4 to 5 minutes.
- Meanwhile, combine the shrimp, chicken and Creole seasoning in a large bowl and stir to coat.
- Add the garlic to the stockpot, and saute for 1 minute. Add the bay leaves, tomatoes and Worcestershire. Add the rice and stir to coat in the oil, then stir in the stock. Bring to a boil and reduce to a simmer. Cook, stirring occasionally, until the rice is tender and absorbs some of the liquid, about 15 minutes. Add the chicken, shrimp and sausage to the stockpot, and cook until the meat is cooked through, 10 to 15 minutes. Season with salt, pepper and hot sauce. Serve hot.
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.
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.
JAMBALAYA & GARLIC YOGURT
I once had amazing jambalaya at a restaurant and ventured to make my own version at home. This is always a huge hit and you can make it as mild or spicy as you like. The garlic yogurt is great for cooling it down a bit and compliments the jambalaya perfectly. Chicken can also be used in this recipe. Delicious!
Provided by Grace32
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- --------GarlicYogurt---------.
- Finely chop the garlic, then cover surface with salt and'mash' it with the side of the knife.
- Add garlic and parsley to the mixture, then stir.
- --------Jambalaya----------.
- If you are using shrimp, peel it and sprinkle with cajun spice, then set aside.
- Cook the rice in the V8 juice, adding some tobasco, Italian and Cajun spice to taste.
- Spray a large pan with cooking spray, then cook the sausage.
- When it is done, slice it up into bite sized pieces and put aside.
- In the same pan, cook onions and garlic until onions begin to wilt, then add mushrooms& zucchini and stir fry (you can also add Cajun or Italian spice to this mixture if you like).
- If pan dries out too much while cooking, add a bit of V8 juice or water.
- In a separate pan, fry a bit of garlic, then add shrimp.
- The shrimp will only take a minute or so- do not overcook or the shrimp will be tough.
- Combine rice, sausage& vegetable mixture.
- Divide Jambalaya up onto plates, then top with shrimp.
- Serve with yogurt on the side.
Nutrition Facts : Calories 1072.5, Fat 58, SaturatedFat 21.9, Cholesterol 144.8, Sodium 1722.1, Carbohydrate 97.7, Fiber 5.6, Sugar 14, Protein 38.2
CRAZY CAJUN GARLIC JAMBALAYA
Make and share this Crazy Cajun Garlic Jambalaya recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Brown crumbled breakfast sausage in heavy 4-6 quart pan or skillet; drain fat.
- Add peppers, onions, celery and Cajun powder. Simmer until just about tender, then add garlic and cook until tender.
- Add rice and stir until rice is mixed in and coated with sausage and vegetables.
- Add broth and Piquante, bring to boil. Cover and simmer for 20 minutes or until rice is tender. Let stand five minutes covered.
- Add fresh chopped green onions and parsley; fluff with a fork just before serving.
- Serve with French bread and a garden salad.
Nutrition Facts : Calories 555.2, Fat 22.9, SaturatedFat 7.3, Cholesterol 63.6, Sodium 1349.8, Carbohydrate 62, Fiber 3.3, Sugar 4.4, Protein 24.1
CAJUN CHICKEN JAMBALAYA
This is an easy to prepare dish that brings out all the flavors of traditional Jambalaya. You will like this one.
Provided by Miss Annie
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Melt butter in a large skillet.
- Sauté the onion, garlic, celery and bell pepper until tender.
- Add canned, crushed, tomatoes with liquid, rice, thyme, basil, Cajun spices, cayenne pepper, chicken broth, chicken, Tabasco and bay leaf.
- Bring to a boil, then reduce heat to a simmer, and cook until rice is tender.
Nutrition Facts : Calories 344.1, Fat 11.6, SaturatedFat 5.2, Cholesterol 67.8, Sodium 408.9, Carbohydrate 35.7, Fiber 3.6, Sugar 6.6, Protein 23.9
EASY CAJUN JAMBALAYA
I found this on allrecipes.com. Grant Michel says, "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 ElizabethKnicely
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
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 480, Fat 15.2, SaturatedFat 4.5, Cholesterol 54.9, Sodium 668.4, Carbohydrate 61.5, Fiber 2.6, Sugar 4.8, Protein 21.9
CAJUN GARLIC JAMBALAYA
Make and share this Cajun Garlic Jambalaya recipe from Food.com.
Provided by southern chef in lo
Categories Vegetable
Time 50m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Brown crumbled breakfast sausage in heavy 4-6 quart pan or skillet, drain fat.
- Add peppers, onions, celery and Cajun powder. Simmer until just about tender, then add garlic and cook until tender.
- Add rice and stir until rice is mixed in and coated with sausage and vegetables.
- Add broth and Piquante, bring to boil. Cover and simmer for 20 minutes or until rice is tender. Let stand five minutes covered.
- Add fresh chopped onions and parsley and fluff with a fork just before serving.
- Serve with French bread and a garden salad.
Nutrition Facts : Calories 276.6, Fat 11.4, SaturatedFat 3.6, Cholesterol 31.8, Sodium 656.1, Carbohydrate 30.8, Fiber 1.6, Sugar 2.1, Protein 11.9
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