JAMBALAYA
Spicy jambalaya with chicken and andouille sausage.
Provided by Terri
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Time 1h5m
Yield 6
Number Of Ingredients 17
Steps:
- Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
- In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
- Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.
Nutrition Facts : Calories 465.1 calories, Carbohydrate 42.4 g, Cholesterol 73.1 mg, Fat 19.8 g, Fiber 3 g, Protein 28.1 g, SaturatedFat 5.7 g, Sodium 1632.7 mg, Sugar 2 g
CHICKEN, ANDOUILLE, AND SHRIMP JAMBALAYA
Yield 12 servings
Number Of Ingredients 19
Steps:
- In a large Dutch oven, heat oil over medium high heat; add sausage and chicken, and cook about 5 minutes or until browned. Add onion, celery, and bell pepper, and cook, stirring frequently, about 3 minutes or until tender. Add garlic, stirring for about 30 seconds until fragrant. Add rice, and stir about 3 minutes until lightly toasted.
- Add tomatoes, and stir until juices are absorbed. Add broth, thyme, and bay leaves. Bring to a boil; reduce heat to medium-low. Cover, and cook for 15 minutes or until rice is tender.
- In a medium bowl, combine shrimp, 1 teaspoon salt, ½ teaspoon black pepper, paprika, cayenne, and parsley. Add shrimp to rice mixture, and stir until combined. Cook for 2 minutes or until shrimp are pink and firm. Add remaining 1 teaspoon salt and ½ teaspoon black pepper.
- Garnish with green onion, if desired. Serve immediately.
CHICKEN, SHRIMP AND ANDOUILLE JAMBALAYA
A Cajun classic, meal in one pot! Have the hot sauce ready to splash on. Serve with some crusty french bread, a nice crisp salad, and some of your favorite wine. :)
Provided by PalatablePastime
Categories One Dish Meal
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F.
- In a large pan or Dutch oven, brown chicken in hot oil on both sides; remove and drain.
- Add andouille, onion, celery, bell pepper, thyme, oregano, paprika, salt, and cayenne pepper to the pan, cooking and stirring for about 5 minutes until onions are tender.
- Add rice, tomatoes with juice, and broth; bring to a boil.
- Place rice mixture in a baking dish or oven-proof casserole; top with chicken; cover (can use foil) and bake at 350 degrees F for 40-45 minutes or until rice and chicken are done and tender.
- Stir in shrimp, parsley, and green onions; cover and cook 5-8 minutes longer or until shrimp curl and turn bright pink and serve.
EASY JAMBALAYA RECIPE (CHICKEN, SHRIMP AND ANDOUILLE SAUSAGE)
Easy Jambalaya with Chicken, Shrimp and Andouille Sausage in under 45 minutes. Served over rice or cooked with rice for a one pot meal.
Provided by Sabrina Snyder
Categories Main Course
Time 45m
Number Of Ingredients 13
Steps:
- Add canola oil to your dutch oven on medium high heat.
- Add the sausage to the pan and cook until crisp and browned.
- Remove the sausage and add in the onion, bell pepper and celery.
- Cook for 5-7 minutes, stirring every few minutes.
- Reduce the heat and add the chicken, tomatoes, broth, thyme, oregano, cajun seasoning and cayenne and cook, covered, for 15-20 minutes.
- Add the shrimp and sausage, stir and cook for 3-5 minutes, uncovered, before serving.
Nutrition Facts : ServingSize 1 g, Calories 165 kcal, Carbohydrate 2 g, Protein 24 g, Fat 6 g, Cholesterol 179 mg, Sodium 730 mg, Fiber 1 g
ANDOUILLE, SHRIMP, AND CHICKEN JAMBALAYA
Steps:
- Bring 3 cups chicken broth and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Heat cast-iron Dutch oven over medium-high heat. Cook and stir andouille sausage in hot pot until browned, about 5 minutes. Remove sausage from the pot with a slotted spoon, retaining any drippings in the pot.
- Saute sweet onion, green onions, celery, and bell pepper in the sausage drippings until tender, 5 to 7 minutes. Season vegetable mixture with Creole seasoning, minced garlic, hot sauce, and black pepper; cook for 1 minute more.
- Pour tomato sauce and diced tomatoes over the vegetable mixture; stir and add shrimp, shredded chicken, browned sausage, and 1 cup chicken broth into the tomato mixture. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until he shrimp are no longer translucent, 10 to 15 minutes.
- Scoop rice into bowls and ladle jambalaya over the rice.
Nutrition Facts : Calories 422.9 calories, Carbohydrate 36.5 g, Cholesterol 135.2 mg, Fat 18.6 g, Fiber 2.2 g, Protein 24.8 g, SaturatedFat 6.1 g, Sodium 1467.5 mg, Sugar 3.4 g
JAMBALAYA WITH CHICKEN AND ANDOUILLE SAUSAGE
Jambalaya is an easy one-pot meal that can be made with chicken, andouille sausage, shrimp, or a mix-and-match combination. Try this easy and quick version of the Creole favorite that feeds a crowd.
Provided by Guest Contributor
Categories Meat Mains
Time 55m
Number Of Ingredients 13
Steps:
- Heat the oil in a large Dutch oven or stockpot over medium-low heat.
- Add the pepper, onion, celery, and a generous pinch of salt.
- Cook, stirring occasionally, until the onion is just starting to soften and turn translucent.
- Add the chicken, sausage, rice, tomatoes, chicken broth, seasoning, bay leaves and hot sauce.
- Increase the heat to medium-high, cover, and bring to a boil. Stir occasionally to keep the rice from sticking to the bottom of the pot.
- Once the liquid is boiling, reduce the heat to medium-low and cover once more.
- Simmer for 10-15 minutes, stirring occasionally to keep the rice from sticking, until it is fully cooked. If the rice absorbs all the liquid before it is tender, add more broth 1/2 cup at a time.
- Taste and add more salt as needed, and remove the bay leaves before serving.
Nutrition Facts : Calories 240 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 41 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 15 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 1063 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
ANDOUILLE AND CHICKEN JAMBALAYA
Shredded rotisserie chicken is the shortcut hero in this one-pot Creole dish made with kidney beans for added comfort. A celebrated Louisiana classic, jambalaya is influenced by West African, Native American and European cooking.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 3 minutes. Add the celery, onion and bell pepper, season with salt and cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes. Add the tomato paste and Cajun seasoning and cook, stirring occasionally, until the vegetables are coated, about 1 minute. Add the rice and cook, stirring, until coated, about 1 minute.
- Add the diced tomatoes and 5 cups water to the pot. Increase the heat to high and bring to a boil. Reduce the heat to a simmer, cover and cook until the rice is tender and the sauce thickens, 10 to 15 minutes.
- Stir the beans and chicken into the pot and cook until warmed through, about 1 minute. Top each serving with celery leaves and drizzle with olive oil.
Nutrition Facts : Calories 520, Fat 24 grams, SaturatedFat 6 grams, Cholesterol 53 milligrams, Sodium 861 milligrams, Carbohydrate 55 grams, Fiber 11 grams, Sugar 8 grams, Protein 28 grams
ANDOUILLE AND CHICKEN JAMBALAYA
Steps:
- Heat the oil in a large cast-iron Dutch oven over medium heat. Add the onions, bell peppers, 2 teaspoons of the salt and 1 teaspoon of the cayenne. Stirring often, brown the vegetables for about 20 minutes, or until they are caramelized and dark brown in color. Scrape the bottom and sides of the pt to loosen any browned particles. Add the sausage and cook, stirring often for 10 to 15 minutes, scraping the bottom and sides of the pot to loosen any browned particles. Season the chicken with the remaining 1 teaspoon salt and remaining 1/4 teaspoon cayenne. Add the chicken and the bay leaves to the pot. Brown the chicken for 8 to 10 minutes, scrapping the bottom of the pot to loosen any browned particles. Add the rice and stir for 2 to 3 minutes to coat it evenly. Add the water, stir to combine, and cover. Cook over medium heat for 30 to 35 minutes, without stirring, or until the rice is tender and the liquid has been absorbed. Remove the pot from the heat and let stand, covered for 2 to 3 minutes. Remove the bay leaves. Stir in the green onions and serve.
ANDOUILLE AND CHICKEN JAMBALAYA
This is an Emeril Lagasse recipe that I found somewhere on the internet. We liked the flavors alot, but felt that it needed a little more liquid.
Provided by lazyme
Categories One Dish Meal
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a large cast-iron Dutch oven over medium heat. Add the onions, bell peppers, 2 teaspoons of the salt and 1 teaspoon of the cayenne. Stirring often, brown the vegetables for about 20 minutes, or until they are caramelized and dark-brown in color. Scrape the bottom and sides of the pot to loosen any browned particles.
- Add the sausage and cook, stirring often for 10 to 15 minutes, scraping the bottom and sides of the pot to loosen any browned particles.
- Season the chicken with the remaining 1 teaspoon salt and remaining 1/4 teaspoon cayenne.
- Add the chicken and the bay leaves to the pot. Brown the chicken for 8 to 10 minutes, scrapping the bottom of the pot to loosen any browned particles.
- Add the rice and stir for 2 to 3 minutes to coat it evenly. Add the water, stir to combine, and cover. Cook over medium heat for 30 to 35 minutes, without stirring, or until the rice is tender and the liquid has been absorbed.
- Remove the pot from the heat and let stand, covered for 2 to 3 minutes.
- Remove the bay leaves.
- Stir in the green onions and serve.
Nutrition Facts : Calories 635.7, Fat 34, SaturatedFat 8.9, Cholesterol 77, Sodium 1302.2, Carbohydrate 54.4, Fiber 2.3, Sugar 3, Protein 26.1
CHICKEN AND SAUSAGE JAMBALAYA
A big batch of this comforting Creole classic comes together in about an hour.
Provided by Southern Living Editors
Time 1h5m
Yield Serves 8
Number Of Ingredients 15
Steps:
- Heat oil in a Dutch oven over medium-high. Add chicken and sausage, and cook, stirring constantly, until browned on all sides, 8 to 10 minutes. Remove with a slotted spoon to paper towels; blot with paper towels.
- Add onion, bell pepper, celery, garlic, bay leaves, Creole seasoning, thyme, and oregano to hot drippings; cook over medium-high until vegetables are tender, 5 to 7 minutes. Stir in rice, and cook until fragrant, about 3 minutes. Stir in chicken broth, tomatoes, chicken, and sausage. Bring to a boil over high. Cover, reduce heat to medium, and simmer, stirring occasionally, until rice is tender, about 20 minutes. Garnish with sliced scallions, if desired.
INSTANT POT JAMBALAYA RECIPE
Steps:
- Gather the ingredients.
- Cut off the root end of the green onions and slice them thinly, keeping the white and light green parts separate from the dark green parts. Set aside.
- Add 1 tablespoon of the vegetable oil to the Instant Pot inner pot and select the sauté button. When the oil is hot and shimmering, add the sliced andouille sausage. Cook the sausage slices for about 3 minutes, or until lightly browned, stirring frequently. With a slotted spoon, remove the sausage to paper towels to drain and set aside.
- Add the diced chicken to the pot along with the remaining 1/2 tablespoon of vegetable oil; cook for 2 to 3 minutes, or until lightly browned, stirring frequently. With a slotted spoon, remove the chicken to a plate and set aside.
- Add the chopped yellow onion to the pot along with the bell pepper and celery. If necessary, add more vegetable oil. Cook for about 3 minutes, or until the onion is translucent, stirring frequently.
- Add the minced garlic, Creole seasoning, and thyme to the vegetables and cook for 1 minute longer. Cancel the sauté function.
- Add the bay leaf and chicken stock. Stir, scraping the bottom to ensure there are no browned bits stuck to the pan. Taste and add salt if needed.
- Add the tomatoes (with their juices) along with the rice and the white and light green parts of the sliced green onions. Return the sausage and chicken to the pot. Stir to combine the ingredients.
- Lock the lid in place and turn the steam release knob to the sealing position. Select the manual or pressure cook button (high pressure) and set the timer to 7 minutes. When the time is up, do a quick release following the manufacturer's instructions. When the float valve drops, remove the cover-the pot will automatically switch to the keep warm setting.
- Add the shrimp to the pot and stir to combine the ingredients. Cover the pot and let it stand on the warm setting for 10 minutes. The shrimp should be cooked through.
- Remove the cover and stir in about half of the reserved dark green parts of the sliced green onions.
- Garnish servings with the remaining dark green parts of the green onions and chopped parsley, if desired.
Nutrition Facts : Calories 710 kcal, Carbohydrate 26 g, Cholesterol 370 mg, Fiber 4 g, Protein 62 g, SaturatedFat 12 g, Sodium 3035 mg, Sugar 7 g, Fat 40 g, ServingSize 4 servings, UnsaturatedFat 0 g
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
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- Position rack in bottom third of oven and preheat to 350°F. Cook bacon in very large pot over medium-high heat until brown but not yet crisp, stirring often, 8 to 10 minutes. Add smoked sausage, andouille, and tasso. Sauté until meats start to brown in spots, about 10 minutes. Add onions, celery, and bell peppers. Cook until vegetables begin to soften, stirring occasionally, 10 to 12 minutes. Mix in chicken. Cook until outside of chicken turns white, stirring often, 5 to 6 minutes. Mix in paprika, thyme, chili powder, and 1/4 teaspoon cayenne. Cook 1 minute. Add diced tomatoes with chiles and broth; stir to blend well. Add more cayenne, if desired. Mix in rice.
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