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.
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
CHICKEN JAMBALAYA I
This is a one-skillet chicken and rice dish with veggies, herbs and just a slight spicy kick!
Provided by Suzanne
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Yield 4
Number Of Ingredients 13
Steps:
- Melt butter or margarine in a large skillet over medium low heat. Add celery, onion and green bell pepper and saute until tender. Stir in tomatoes, broth, rice, thyme or basil, garlic salt, ground black pepper, hot pepper sauce and bay leaf.
- Bring all to a boil; reduce heat, cover skillet and simmer for about 20 minutes or until rice is tender. Stir in chicken or turkey and cook until heated through. Discard bay leaf and serve hot.
Nutrition Facts : Calories 308 calories, Carbohydrate 29.9 g, Cholesterol 74.8 mg, Fat 8.5 g, Fiber 1.8 g, Protein 25.1 g, SaturatedFat 4.4 g, Sodium 562.6 mg, Sugar 3.3 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
CHICKEN JAMBALAYA
This is a great easy chicken jambalaya recipe. It's great to serve at parties and it reheats well after! -Lynn Desjardins, Atkinson, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large skillet lightly coated with cooking spray, saute chicken for 2-3 minutes or until chicken is no longer pink. Stir in the next 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until heated through. , Stir in tomatoes; cover and simmer 10 minutes longer or until liquid is absorbed and rice is tender. Remove from the heat; let stand for 5 minutes. Discard bay leaf. Serve with green onions if desired.
Nutrition Facts : Calories 285 calories, Fat 4g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 654mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 4g fiber), Protein 21g protein. Diabetic Exchanges
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.
CHICKEN AND SAUSAGE JAMBALAYA
Provided by Anna Beth
Categories Chicken High Fiber Mardi Gras Dinner Ham Sausage Bell Pepper Party Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 10 servings
Number Of Ingredients 18
Steps:
- 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.
- Bring jambalaya to boil. Cover pot. Place in oven and bake until rice is tender and liquids are absorbed, 45 to 48 minutes. Uncover pot. Mix chopped green onions into jambalaya; sprinkle jambalaya with chopped parsley and serve.
CAJUN CHICKEN JAMBALAYA
Miryam's original recipe
Yield 8-10 servings
Number Of Ingredients 0
Steps:
- Over medium heat, heat the oil in a large pan and add the chicken and chicken sausage (the chicken sausage will cook rather fast so remove it from the pan after 2-3 minutes, just when you see that it has browned). Keep cooking the chicken for another 2-3 minutes. Add the onion, chopped peppers, carrots and garlic and cook for another 5 minutes. Add the chopped can tomatoes and cook for another 1 minute. Add the rice and stir. Add the Cajun spices and mix in well. Add the chicken stock and bring to a simmer, then turn the heat down to medium-low. (At this stage I added 5 cups of chicken stock but had to add another extra cup to cook the rice further) Once the rice its almost cooked add the chicken sausage and finish cooking the rice, it took me about 30 minutes. Turn of heat and let the rice rest for 10-15 minutes before serving. Add salt and pepper to taste and sprinkle the green onions and pepper flakes if using.
CHICKEN AND CHORIZO JAMBALAYA
A delicious jumble of smoky sausage, chicken, tomato and rice. This chicken jambalaya also makes a great lunch the next day.
Provided by Rebecca Sargent
Categories Main course
Yield Serves 2
Number Of Ingredients 13
Steps:
- Heat the oil in a medium saucepan with a tight-fitting lid and fry the chicken and sausage for 3 minutes.
- Add the onion and celery, season well and fry for 5 minutes, or until softened. Add the garlic and pepper and cook for a further minute. Add the tomatoes and cayenne and cook for 2 minutes, then add the rice and stir well.
- Pour over the stock, bring to the boil, put the lid on, turn the heat down as low as it will go and cook for 12 minutes.
- Turn off the heat and leave the rice to stand for 12 minutes. Take off the lid, fluff up the rice and serve immediately, garnished with the parsley, if using.
CHICKEN AND SAUSAGE JAMBALAYA
This chicken and sausage jambalaya is a delicious one pot meal that is perfect for Mardi Gras, or any time of year!
Provided by Marjorie @APinchOfHealthy
Categories Main Course
Time 43m
Number Of Ingredients 16
Steps:
- Season the chicken thighs with salt, pepper and cajun seasoning.
- Brown the chicken thighs for about 4 to 5 minutes, until most of the pinkness is gone.
- Add the onions, celery and peppers, and cook for about 4 minutes, stirring frequently.
- Stir in 1/2 tsp salt, 1/8 tsp pepper, garlic, bay, thyme and andouille sausage, and cook another 1.5 minutes
- Add stock, hot sauce and rice (rinsed and drained - do not skip!), crushed tomatoes and stir, scraping any bits off the bottom.
- Bring to a boil; reduce heat to low, and simmer covered until most of the liquid is absorbed (about 15 minutes), stirring frequently.
- Turn OFF the heat, stir, recover, and let it sit for about another 8 to 10 minutes.
- Remove the bay. Taste to see if you want to add more seasoning (hot sauce, salt, pepper, etc.)
- Garnish with sliced green onions, parsley, hot sauce, etc.
- Serve immediately.
Nutrition Facts : Calories 372 kcal, Carbohydrate 35 g, Protein 24 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 96 mg, Sodium 770 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
QUICK CHICKEN JAMBALAYA
Try a weeknight version of chicken jambalaya with tender chunks of chicken, sliced beef franks & chopped bacon. Try this Quick Chicken Jambalaya tonight!
Provided by My Food and Family
Categories Recipes
Time 40m
Yield Makes 8 servings, about 1 cup each.
Number Of Ingredients 10
Steps:
- Cook bacon in large skillet until crisp. Add vegetables; cook 3 to 5 min or until crisp-tender.
- Add remaining ingredients; stir. Bring to boil; cover. Simmer on low heat 12 to 14 min. or until rice is cooked, stirring occasionally.
Nutrition Facts : Calories 420, Fat 25 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 70 mg, Sodium 830 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 18 g
CHICKEN JAMBALAYA
Provided by Sandra Lee
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large, heavy-bottomed pot over medium-high heat, add 1 tablespoon oil. Add the chicken, season lightly with salt and pepper, and brown on both sides, about 7 minutes, working in batches if necessary. Remove the chicken to a plate. Add the remaining tablespoon of oil and the onions, peppers, and celery, and cook until the vegetables are soft, about 5 minutes. Add the garlic, Cajun seasoning, cayenne, salt and pepper, and give it a stir. Stir in the rice. Add the chicken back to the pot, along with the broth and tomatoes, and season with salt and pepper. Bring to a boil, cover, and reduce the heat to a simmer. Cook until the liquid is absorbed and the rice is tender, about 30 minutes. (Reserve 3 cups rice mixture for another use, such as Round 2 Recipe Cajun Quesadillas and Online Round 2 Recipe Cajun Red Bean and Rice Soup.) Serve, garnished with parsley.
CHICKEN JAMBALAYA
Even though this is titled chicken jambalaya, there is also some ham and sausage in there for flavor. This is a great one-dish meal and pretty easy to throw together. Adapted from an Emeril Lagasse recipe.
Provided by LifeIsGood
Categories One Dish Meal
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 375 degrees F.
- Season the chicken pieces with 2 T Creole seasoning and the salt. Heat up the oil in a heavy lidded pot over med-high heat. Add the chicken and cool until they get browned on all sides, about 8-10 minutes (work in batches if the pot gets too crowded). Take the chicken out and set it aside.
- Add the celery, bell peppers and onions and cook for about 2 minutes. Add the garlic and cook for another 2 minutes. Then add the sausage and ham and cook for another 2 minutes. Add the rice, stir to blend and cook for approximately 2 more minutes. Add the chicken stock, tomatoes, tomato paste, Worcestershire and the leftover 1 t of Creole seasoning, the pepper sauce, bay leaves and thyme. Stir this all together and return the chicken to the pot, nestling the pieces into the rice mixture.
- Cover the pot and bake for about 40 minutes, or until the chicken and rice are tender. Remove from the oven and let stand for about 5 minutes (still covered). Garnish with the green onions and serve! You can also serve with additional hot sauce.
Nutrition Facts : Calories 713.9, Fat 35.7, SaturatedFat 10.4, Cholesterol 71.6, Sodium 1896.7, Carbohydrate 65.6, Fiber 2.9, Sugar 5.6, Protein 30.9
CHICKEN JAMBALAYA
A lovely one pot recipes that comforting, quick and really tasty!
Provided by coopersned
Time 45m
Yield Serves 2
Number Of Ingredients 0
Steps:
- In a deep lidded non-stick pan/wok fry the onion and pepper until coloured to your liking - remove and set aside
- Mix the flour and paprika and then dust the diced chicken with the mix. Fry the chicken in the same pan for about 5 minutes until coloured all over - remove and set aside.
- Fry the chorizo and chilli together until the chorizo starts to release it's oils.
- Stir in the rice so that it is coated in the oils. Return the onions, pepper and chicken to the pan and then pour over the stock and give everything a good stir.
- Bring to the boil then cover and gently simmer for 20 minutes or until the rice is cooked (avoid stiring if possible).
- Serve with a dollop or creme fraiche.
CHICKEN JAMBALAYA II
Easy meal to prepare. Can feed my family of 6 easily.
Provided by FAMILYZOO
Categories Jambalaya
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium heat. Saute onions and peppers for 5 minutes.
- Pour in 1/4 cup of water and add chicken. Cook 15 minutes, or until chicken is cooked.
- To the chicken add the tomatoes, with juice, remaining water, garlic powder, onion powder and chili powder. Simmer 5 minutes.
- Stir in rice, cover and remove from heat. Let stand 5 minutes. Mix well and serve.
Nutrition Facts : Calories 390 calories, Carbohydrate 42.9 g, Cholesterol 91.3 mg, Fat 5.1 g, Fiber 4.4 g, Protein 41.8 g, SaturatedFat 0.8 g, Sodium 300.9 mg, Sugar 8.2 g
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- In a heavy 5 qt saute pan over medium-high heat, add olive oil and brown the cut up chicken that has been seasoned with Tony's (NOTE: this is not the amount in the ingredient list; simply sprinkle the cut-up chicken with a little [or a lot] Tony's) for 3-5 minutes. Do not cook the chicken through. Remove chicken from pot.
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- Return chicken to pot and add the tomatoes, broth, and seasonings above. Mix well and taste for flavor. Add raw rice and mix well. Bring mixture to a boil, cover, and lower heat to medium-low. Simmer for 10 minutes and then stir mixture to bring rice to the top.
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4.8/5 Total Time 15 minsCategory MainsCalories 404 per serving
- 1 Spray a large non-stick frying pan with olive oil and set over medium-high heat. Cook chicken for 5 minutes, or until golden. Remove from pan and cover to keep warm.
- 2 Spray pan with a little more oil and return to medium heat. Gently fry onion and capsicum for 3 minutes, or until softened. Add tomatoes, rice and Cajun seasoning. Cook for a further 2 minutes, or until the tomato is soft and the rice is heated through.
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- Season the chicken pieces with 1 tablespoon of Cajun seasoning. Heat 1 tablespoon oil in a large skillet over medium-high heat. Once heated, add the chicken to the pan and cook for 5-7 minutes until browned on all sides. Transfer the chicken to a plate.
- Heat another tablespoon of oil in the skillet. Add in the sausage, cooking until browned. Transfer the sausage to the plate with the chicken.
- Heat the remaining tablespoon of oil in the skillet. Add in the onion, celery, and bell pepper. Season with salt and pepper, and sauté until softened. Add in the garlic and cook for another minute.
- Stir in the crushed tomatoes, 1 tablespoon of Cajun seasoning, oregano, chicken broth, and rice. Bring the mixture to a boil and then reduce to a simmer. Cover the pan and cook for 20-25 minutes or until the rice has cooked and the liquid has absorbed. Stir in the chicken and sausage and cook until everything is heated through.
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5/5 (1)Category ChickenServings 4Total Time 40 mins
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- Preheat oven to 350°F. Heat butter and oil in a large Dutch oven over medium-high, stirring occasionally, until butter is melted, about 1 minute. Add chicken; cook, stirring occasionally, until lightly browned on all sides, about 8 minutes. Using a slotted spoon, transfer chicken to a plate lined with paper towels. Add sausage to Dutch oven; cook, stirring occasionally, until well browned, about 6 minutes. Transfer sausage to plate with chicken. Do not wipe out Dutch oven.
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