CREOLE-STYLE RED JAMBALAYA WITH CHICKEN, SAUSAGE, AND SHRIMP RECIPE
Red Creole jambalaya is a New Orleans classic, loaded with meats, seafood, and tomatoes. A trip to the oven guarantees you don't end up with a burnt layer of rice on the bottom of your pot.
Provided by Daniel Gritzer
Categories Mains
Time 1h45m
Yield 8
Number Of Ingredients 20
Steps:
- Preheat oven to 325°F (160°C). Season chicken all over with salt and pepper. In a Dutch oven, heat oil over medium-high heat until shimmering. Add chicken and cook, turning, until browned on both sides, about 6 minutes per side. Transfer chicken to a cutting board and let rest for 5 minutes, then cut into 1/2-inch chunks and set aside.
- Meanwhile, add sausage to Dutch oven and cook, stirring often, until just starting to darken, about 3 minutes; lower heat and/or add oil at any point to prevent burning. Add onion, bell pepper, celery, and garlic and cook, stirring and scraping bottom of Dutch oven, until browned bits have come loose and vegetables just begin to turn lightly golden, about 8 minutes.
- Stir in rice and return to a simmer. Cover with lid and transfer to oven. Bake until liquid is fully absorbed and rice is tender, about 40 minutes.
- Serve, passing hot sauce at the table for diners to add to taste.
Nutrition Facts : Calories 453 kcal, Carbohydrate 27 g, Cholesterol 189 mg, Fiber 3 g, Protein 36 g, SaturatedFat 7 g, Sodium 1411 mg, Sugar 7 g, Fat 23 g, ServingSize Makes about 8 servings, UnsaturatedFat 0 g
CREOLE JAMBALAYA
Jambalaya is a traditional Louisiana dish, coming from our Spanish and French culture. Rice is the main ingredient, with different meats or seafood mixed in. I particularly like this variation with shrimp and ham. -Ruby Williams, Bogalusa, Louisiana
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a Dutch oven over medium-high heat, saute the onion, celery and green pepper in butter until tender. Add garlic; cook 1 minute longer. Add the next 9 ingredients; bring to a boil over medium-high heat. Reduce heat; cover and simmer until rice is tender, about 25 minutes. , Add shrimp and parsley; simmer, uncovered, until shrimp turn pink, 7-10 minutes.
Nutrition Facts : Calories 270 calories, Fat 6g fat (3g saturated fat), Cholesterol 132mg cholesterol, Sodium 974mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 25g protein.
AUTHENTIC CREOLE JAMBALAYA
Make and share this Authentic Creole Jambalaya recipe from Food.com.
Provided by Dona England
Categories Creole
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Saute onion, green pepper, celery, garlic in melted butter Add shrimp and ham and saute about 5 minutes.
- Stir in tomatoes and cook 10 minutes.
- Stir in rice, add seasoning and liquid.
- Bring to a boil cover and simmer until rice is done.
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- Cut both smoked and andouille sausages into quartered slices (each slice is 1/4 inch to 1/2 inch thickness, each disc is quartered. I like to quarter first, then slice the wedges.)
- Heat the oil in a large Dutch oven or black iron pot over medium heat, add half the prepped sausage per batch and saute for 8 to 10 minutes, until browned. Remove the sausage from pan (leave the oil and drippings) to a bowl, and set aside. Add remaining sausage to the same pot and cook 8 to 10 minutes, until lightly browned. Remove sausage from pan (again, leave the oil and drippings) and add to the bowl with first batch of sausage, and set aside.
- Add onion, celery and peppers to the same pot that you cooked the sausage in and saute for 8 to 10 minutes, until the onion is translucent. Add the tomato paste to pot, cook for about 1 minute while stirring. Add tomato, garlic, jalapeno or cayenne, oregano, and thyme, and cook until all the vegetables and herbs are blended well.
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