JAMBALAYA RECIPE (EASY)
Recipe VIDEO above. Many people consider this to be the world's best one pot rice meal.... you won't hear any arguments from me!! Filled with big, punchy New Orleans flavours, a homemade Creole/Cajun spice delivers top notch flavour with consistency results for everyone, no matter where you live in this big wide world. This Jambalaya is started on the stove then finished in the oven - exactly the same outcome as cooking the whole thing on the stove (the traditional way), but far less risk of uneven cooked rice and mushy gluey rice from over stirring. And it's just easier - entirely hands off time! :)
Provided by Nagi
Categories Mains
Time 1h10m
Number Of Ingredients 22
Steps:
- Preheat oven to 180C/350F (all types).
- Heat oil in a very large skillet or dutch oven over medium high heat. (Note 4)
- Add bacon, cook for 30 seconds (to start fat melting), then add sausages. Cook until sausages are golden - about 3 minutes - then remove into bowl.
- Add chicken into the pan and cook until golden (doesn't need to cook inside), then add to bowl with bacon.
- Sear prawns in the pan for 1.5 minutes on each side, then transfer to a separate bowl (reserve until later).
- Add butter, then garlic, onion, celery and capsicum. Cook for 5 minutes or until soft.
- Add rice, stir to coat grains in oil.
- Add chicken broth, tomato paste, canned tomato, thyme and Spices.
- Stir well, then add chicken, sausages and bacon (including all liquid).
- When you see bubbles across most of the surface, stir well once more. Ensure all rice is submerged, cover with lid, then transfer to oven. (See video)
- Bake 30 minutes, then remove - rice should be practically cooked (Note 5).
- Add prawns/shrimp and green onions, QUICKLY (but gently!) stir through, cover with lid, and return to oven for just 3 minutes (just to heat prawns).
- Remove from oven (see video for finished consistency), stir gently then serve, garnished with more green onions if desired.
Nutrition Facts : Calories 707 kcal, Carbohydrate 51 g, Protein 31 g, Fat 41 g, SaturatedFat 15 g, Cholesterol 158 mg, Sodium 1563 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
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
MY BEST-EVER JAMBALAYA
I tried to mimic Jambalaya from my favorite restaurant and it turned out so well my daughter and husband now prefer my recipe and won't order it when we go to the restaurant! -Alexis Van Vulpen, St. Albert, Alberta
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, heat oil over medium-high heat. Add chorizo and ham; cook and stir 3-4 minutes or until browned., Add chicken to pan; cook 5-7 minutes or until no longer pink. Stir in tomatoes, broth, peppers, onion, Cajun seasoning and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until peppers are crisp-tender., Return to a boil; stir in rice and shrimp. Reduce heat; simmer, covered, 7-9 minutes or until shrimp turn pink. Remove from heat; let stand, covered, 5 minutes or until rice is tender.
Nutrition Facts : Calories 323 calories, Fat 12g fat (3g saturated fat), Cholesterol 79mg cholesterol, Sodium 1124mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 3g fiber), Protein 24g protein.
JIFFY JAMBALAYA
"My husband and I like this nicely spiced combination on days when we're pressed for time," comments Carolyn Gubser of Waukesha, Wisconsin.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute onion and green pepper in oil until tender Stir in the sausage, tomatoes, water, sugar and seasonings. Bring to a boil; add the rice. Cover and cook for 5 minutes or until the rice is tender.
Nutrition Facts : Calories 278 calories, Fat 11g fat (0 saturated fat), Cholesterol 49mg cholesterol, Sodium 680mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 3g fiber), Protein 15g protein. Diabetic Exchanges
JAMBALAYA
Provided by Food Network Kitchen
Time 4h10m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Combine the sausage, peppers, celery, scallions, tomatoes, rice, chicken broth, Cajun seasoning, bay leaves, thyme and cayenne in a 6-quart slow cooker.
- Cover and cook on low, 4 hours, adding the shrimp during the last 20 minutes of cooking. Discard the bay leaves. Serve topped with parsley.
JIFFY JAMBALAYA
This is a speedy, spicy version of jambalaya that makes for a quick dinner. Originally taken from Quick Cooking (2001), credited to Carolyn Gubser, I've made some changes to suit my family's tastes.
Provided by WhoKnew
Categories One Dish Meal
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- In a skillet, saute onion and peppers in oil until tender.
- Stir in sausage, tomatoes, water, sugar, and seasonings.
- Bring to boil and add rice.
- Add shrimp.
- Cover and cook for 5 minutes or until the rice is tender and shrimp is cooked through.
- Garnish with tomatoes & cilantro.
Nutrition Facts : Calories 530.6, Fat 24.4, SaturatedFat 7.5, Cholesterol 129.5, Sodium 1093.7, Carbohydrate 53.9, Fiber 3.9, Sugar 9.5, Protein 23.1
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