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.
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
JAMBALAYA RICE SALAD
My cold rice salad has a little hint of spice for a classic jambalaya-style kick. Shrimp, tomatoes, ham and peppers give the dish bright colors and a delightful texture. -Karen Rahn, Hixon, Tennessee
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Prepare rice according to package directions; cool. In a large skillet, heat oil over medium heat. Add ham and onion; cook and stir until onion is tender, about 5 minutes. Add next 6 ingredients; cook and stir 2 minutes. Remove from heat; stir in vinegar., Combine rice, ham mixture, shrimp, celery and peppers. Refrigerate, covered, at least 2 hours. Add tomatoes; toss to combine. Sprinkle with green onions.
Nutrition Facts : Calories 309 calories, Fat 7g fat (1g saturated fat), Cholesterol 150mg cholesterol, Sodium 709mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic exchanges
CAJUN JAMBALAYA - EMERIL LAGASSE
I am currently working on a Cajun themed get together. I'll let you know how this recipe works with my guests. Retrieved from www.foodtv.com
Provided by Cristina Barry
Categories Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
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
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 SALAD
Great for parties and picnics! This recipe can easily be doubled or tripled. The cooking time is actually the chilling time.
Provided by Mercy
Categories Rice
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Thoroughly mix the first eight ingredients together and then toss in the remaining ingredients, except the bacon. Chill for a couple of hours to let the flavors develop.
- Add the bacon just before serving (to keep it crisp).
Nutrition Facts : Calories 567.2, Fat 14.7, SaturatedFat 2.6, Cholesterol 91.9, Sodium 1249.1, Carbohydrate 86.5, Fiber 2.7, Sugar 6, Protein 20.2
SMOKY CAJUN JAMBALAYA
Make and share this Smoky Cajun Jambalaya recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cut sausage into 1/2-inch pieces; cut chicken into 1/2-inch pieces.
- Cook sausage in oil in a large Dutch oven over medium-high heat 3 minutes or until browned.
- Add chicken, and cook, stirring constantly, 3 minutes or until browned.
- Stir in ham, and cook until thoroughly heated.
- Remove meat mixture, reserving 1 tablespoon drippings in Dutch oven.
- Return meat mixture to Dutch oven; stir in Cajun seasoning and next 5 ingredients.
- Cook 5 minutes, stirring constantly.
- Stir in chicken broth and remaining ingredients; cook, stirring constanly, 2 minutes or until thoroughly heated.
Nutrition Facts : Calories 651.8, Fat 32.4, SaturatedFat 10.2, Cholesterol 109.9, Sodium 1404.8, Carbohydrate 44.9, Fiber 2.8, Sugar 3.1, Protein 43.5
CAJUN JAMBALAYA (AUTHENTIC)
My first time making Jambalaya and my family absolutely loved it. I researched the Cajuns on wikipedia and came up with this recipe. It utilizes what they had available at the time. Enjoy!
Provided by Chef stevemib
Categories Stew
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Bring large pot of water to boil and add corn.
- Cook for 15 minutes
- Reserve water.
- Using same water boil chicken 20 minutes
- Reserve water for stock.
- With a sharp knife scrape corn off the cob.
- Remove chicken from the bone and dice.
- Put tomato sauce, chicken, sausage, all veggies, 4 cups reserved chicken stock, evaporated milk and spices in a pot.
- Bring to a boil and simmer 40 minutes.
- Place rice in 8 cups reserved chicken and corn stock (add water if needed) and bring to boil and simmer 20 minutes.
- Add whole shrimp and simmer 10 minutes.
- Serve over rice.
Nutrition Facts : Calories 1446.2, Fat 41.9, SaturatedFat 13.7, Cholesterol 334.6, Sodium 3361.3, Carbohydrate 183.1, Fiber 8.7, Sugar 28.9, Protein 83.8
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
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.
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
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