French Onion Jambalaya Food

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CREOLE CHICKEN AND SAUSAGE JAMBALAYA {FROM A NOLA LOCAL}



Creole Chicken and Sausage Jambalaya {From a NOLA Local} image

A traditional Creole rice dish made with pork sausage, tomatoes, and Creole seasonings simmered in stock with a trinity of vegetables that include onion, celery, and bell pepper. This authentic Jambalaya recipe is a one-pot rice dish with deep creole flavor that you'll only find in Louisiana. As a New Orleans local, you'll find my real Jambalaya recipe is authentic and full of flavor.

Provided by Jessica (swankyrecipes.com)

Categories     Appetizer     Main Course     Side Dish

Time 1h47m

Number Of Ingredients 19

1 lb chicken thighs (see notes for quicker alternative)
2 tbsp unsalted butter
1 lb. Andouille Sausage, sliced into rounds
1 medium yellow onion, chopped
1 green pepper, chopped
2 celery stalks, diced
1 bunch green onions, chopped (separate white and green parts)
3 cloves garlic, minced (or about 1.5 tsp garlic paste)
20 oz canned crushed tomatoes
1/4 cup tomato puree (see notes for alternative)
2 whole bay leaves
1 tsp salt
1/2 tsp ground black pepper
1/4 tsp ground cayenne
1/4 tsp dried thyme
1 tsp Tony Chachere Creole Seasoning
4 cups chicken stock
1 tbsp Louisiana pepper sauce (or 1/4 tsp red pepper flakes, more to taste)
2 cups long-grain white rice, well rinsed

Steps:

  • Heat 1.5 tbsp oil in large stockpot over medium heat. Add chicken thighs to skillet, smooth side down; cook for 5 minutes or until you can easily flip over the chicken. Flip and continue to cook for 6-7 more minutes or until no longer pink.
  • Melt butter in a large stockpot or dutch oven set over medium-high heat. Brown sausage on both sides.
  • Stir in onions, green pepper, celery, white parts of green onions, and garlic. Stir occasionally and cook about 5 minutes or until clear.
  • Add crushed tomatoes, tomato puree, salt, pepper, cayenne, thyme, Tony Chachere Creole Seasoning, and bay leaf. Stir 2 minutes.
  • Pour in chicken stock and stir to combine. Stir in pepper sauce or red pepper flakes.
  • Bring to a boil then reduce heat to a simmer. I reduced heat to a level 2/3 on the stovetop.
  • Cook uncovered until liquid is reduced by 1/3 or about 1 hour.
  • Bring jambalaya to a boil. Stir in 2 cups uncooked rice then reduce heat to medium. Stirring occasionally, cook 15-25 minutes, or until rice is done. *NOTE* If rice is not done and liquid is gone, stir in 1/4 cup water at a time.
  • Stir in remaining green onions. Serve with hot sauce if desired.

Nutrition Facts : Calories 624 kcal, Carbohydrate 67 g, Protein 26 g, Fat 28 g, SaturatedFat 10 g, Cholesterol 78 mg, Sodium 1485 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving

ONE DISH JAMBALAYA



One Dish Jambalaya image

Quick, easy, savory and very hearty, this is truely and great main dish recipe for people on the go!!

Provided by CORWYNN DARKHOLME

Categories     Soups, Stews and Chili Recipes     Stews     Jambalaya Recipes

Time 20m

Yield 4

Number Of Ingredients 9

1 tablespoon vegetable oil
½ pound chopped chicken breast meat
½ pound Italian sausage, casings removed
2 cloves garlic, minced
1 (10.5 ounce) can condensed French onion soup
⅓ cup picante sauce
1 cup instant white rice
½ pound cooked shrimp
½ cup frozen green peas

Steps:

  • Heat oil in a large skillet. Add chicken, sausage and garlic and saute until browned. Drain fat.
  • Stir in soup and sauce and heat to a boil. Finally, stir in rice, shrimp and peas. Cover skillet and simmer for 5 minutes or until heated through.

Nutrition Facts : Calories 648 calories, Carbohydrate 80.5 g, Cholesterol 168.8 mg, Fat 16.6 g, Fiber 3 g, Protein 41.3 g, SaturatedFat 4.9 g, Sodium 1482.4 mg, Sugar 5.2 g

OVEN JAMBALAYA



Oven Jambalaya image

An easy spin on jambalaya, making this an almost no-fail version of this south Louisiana classic one-pot meal.

Provided by Bayou Woman

Time 1h30m

Number Of Ingredients 12

1 Pound small La. shrimp, peeled and de-veined (If shrimp are larger, cut in half)
1 Stick butter
4 Stalks celery (chopped)
1 Medium bell pepper (chopped)
4 Green onion tops (chopped)
1 Pound smoked sausage
1 Can Campbell's French Onion Soup
1 Can Campbell's Beef Consume'
Cups Water: Enough to bring total liquid to 5 and 1/2 *
3 Cups rice (Jasmine rice preferred)
1/8 tsp . black pepper
1/4 tsp . Cajun/creole Seasoning

Steps:

  • Pre-heat oven to 350
  • Melt 1 stick butter in heavy stainless, cast-iron, or Magnelite Dutch oven pot on medium-low heat
  • Add chopped celery and bell pepper - saute' until soft
  • Add shrimp, saute' five minutes
  • Add sausage and cook 10 minutes stirring often
  • Raise heat to medium and add French onion soup, beef consume', green onion, seasonings
  • Stir and bring to a boil
  • Add rice and return to boil, stirring constantly so rice does not stick or brown
  • Turn off heat, cover, and put in the oven for one hour - DO NOT OPEN OR STIR
  • Check at one hour to see if all liquid has cooked out, if so, remove from oven
  • Place on stove and let sit covered for 10 minutes.
  • If liquid is not cooked out, remove lid and bake for 5 minute increments until all liquid is absorbed then set on stove as above but DO NOT STIR DURING THIS TIME.
  • After 10 minutes, fluff lightly with a fork. Grains of rice should be fully cooked and fluffy--not gummy
  • (If your rice is gummy, that means two things: A little too much water and you stirred when I said not to!)
  • Serve with green salad and fresh, buttered French bread

FRENCH ONION SOUP



French Onion Soup image

Provided by Alton Brown

Categories     appetizer

Time 2h

Yield 8 servings

Number Of Ingredients 13

5 sweet onions (like Vidalias) or a combination of sweet and red onions (about 4 pounds)
3 tablespoons butter
1 teaspoon salt
2 cups white wine
10 ounces canned beef consomme
10 ounces chicken broth
10 ounces apple cider (unfiltered is best)
Bouquet garni; thyme sprigs, bay leaf and parsley tied together with kitchen string
1 loaf country style bread
Kosher salt
Ground black pepper
Splash of Cognac (optional)
1 cup Fontina or Gruyere cheese, grated

Steps:

  • Trim the ends off each onion then halve lengthwise. Remove peel and finely slice into half-moon shapes. Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning.
  • Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consomme, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes.
  • Place oven rack in top 1/3 of oven and heat broiler.
  • Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute.
  • Season soup mixture with salt, pepper and cognac. Remove bouquet garni and ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.

FRENCH ONION JAMBALAYA



French Onion Jambalaya image

Sometimes I want the taste, but don't want to take the time. This version is rich and spicy both, and doesn't take long to make.

Provided by Julesong

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil
2 boneless skinless chicken breasts, cubed
1/2 lb kielbasa or 1/2 lb smoked sausage, in 1/2 inch slices (spicy or not, your preference)
2 cloves garlic, minced
1/2 lb sliced mushrooms (optional)
1 can Campbell's French onion soup
1/3 cup salsa or 1/3 cup picante sauce
1/4 teaspoon cayenne, to taste
1 cup white rice
1/2 lb cooked large shrimp
1/2 cup frozen peas (optional)
salt and black pepper, to taste

Steps:

  • Heat oil in skillet; add the chicken, sausage, and garlic (and mushrooms, if using) and brown over medium heat.
  • Remove drippings from pan.
  • Turn heat to high, add the soup, salsa, and cayenne and bring to a boil.
  • Stir in the rice, cover, lower heat and simmer for about 20 minutes or until rice is to desired texture.
  • Stir in the shrimp and peas, re-cover, season to taste with salt and pepper, and cook for 5 minutes.

CAPTAIN RUSSELL'S JAMBALAYA



Captain Russell's Jambalaya image

A tour guide in New Orleans gave me this recipe. It's so easy to prepare, and the deliciously authentic Cajun flavors make it one of my favorite recipes. -Donna Lamano, Olathe, Kansas

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 11

1 can (10-1/2 ounces) condensed French onion soup
1-1/4 cups reduced-sodium beef broth
1 can (8 ounces) tomato sauce
1/2 cup butter, cubed
1 small green pepper, chopped
1 small onion, chopped
1-1/2 teaspoons Creole seasoning
1 teaspoon hot pepper sauce
1 pound uncooked medium shrimp, peeled and deveined
1/2 pound fully cooked andouille sausage links, halved lengthwise and cut into 1/2-inch slices
2 cups uncooked long grain rice

Steps:

  • Preheat oven to 375°. In a large saucepan, combine first eight ingredients. Bring to a boil. Remove from heat; stir in shrimp, sausage and rice. Transfer to a greased 13x9-in. baking dish., Cover and bake 30 minutes. Remove foil and stir; cover and bake 10-15 minutes longer or until rice is tender.

Nutrition Facts : Calories 556 calories, Fat 25g fat (13g saturated fat), Cholesterol 184mg cholesterol, Sodium 1345mg sodium, Carbohydrate 57g carbohydrate (3g sugars, Fiber 2g fiber), Protein 27g protein.

RICE COOKER SAUSAGE JAMBALAYA RECIPE



Rice Cooker Sausage Jambalaya Recipe image

A delicious and nutritious meal for a busy and hectic schedule. Make this hearty sausage jambalaya recipe for a flavorful meal time!

Provided by Recipes.net Team

Categories     Rice & Risotto

Time 40m

Yield 6

Number Of Ingredients 10

2 lb sliced, quality smoked sausage
3 cup uncooked medium grain rice
2 can Campbells French Onion Soup
1 can water
1 medium diced onion
1 medium diced bell pepper
1 tbsp Tony Cacheres seasoning
1 stick butter
salt
to taste pepper

Steps:

  • Fry the smoked sausage in a frying pan on the stove.
  • Stop to remove excess grease.
  • Add all the remaining ingredients to the rice cooker and stir gently.
  • Add cooked sausage after draining well.
  • Push the cook button on the rice cooker and when the rice cooker stops cooking, it's ready.
  • Serve in bowls with hot sauce and green salad.

Nutrition Facts : Calories 953.00kcal, Carbohydrate 79.00g, Cholesterol 109.00mg, Fat 56.00g, Fiber 3.00g, Protein 30.00g, SaturatedFat 17.00g, ServingSize 6.00, Sodium 1,148.00mg, Sugar 2.00g

JAMBALAYA



Jambalaya image

Jambalaya is a delicious traditional one-pot meal from Louisiana that is composed of rice mixed with vegetables and meat or seafood.

Provided by Mike Benayoun

Categories     Main Course

Time 1h10m

Number Of Ingredients 22

4 tablespoons vegetable oil
3 cloves garlic (, minced)
1 onion (, finely chopped)
1 green bell pepper (, seeded and chopped)
1 stalk celery (, finely chopped)
1 lb smoked sausage ((andouille), cut into ¾ inch slices)
1 lb chicken breast (, cubed)
28 oz diced tomatoes ((canned))
15 oz tomato sauce ((canned))
2 bay leaves
2 cups chicken broth
1 tablespoon creole seasoning ((recipe below))
1-½ cups rice
3 teaspoons paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon basil
½ teaspoon thyme
1 teaspoon black pepper
½ teaspoon Cayenne pepper
Dutch oven

Steps:

  • Heat the oil in a Dutch oven. Add the onion, bell pepper and celery and sauté for 8 to 10 minutes. Add garlic and sauté for 2 minutes.
  • Add sausage and chicken and cook for about 10 minutes.
  • Add tomatoes, tomato sauce, bay leaves, broth, Creole or Cajun seasoning and rice. Cover and simmer on low heat for about 40 minutes.

CHICKEN AND SAUSAGE JAMBALAYA



Chicken and Sausage Jambalaya image

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

1 tablespoon canola oil
2 pounds boneless, skinless chicken thighs, cut into 1 ½-inch cubes
1 pound smoked sausage (such as Conecuh sausage), cut into 1-inch pieces
1 large white onion, chopped (about 2 cups)
1 large green bell pepper, chopped (about 1 ½ cups)
1 cup chopped celery (about 1 stalk)
3 garlic cloves, minced
2 bay leaves
1 tablespoon Creole seasoning
1 teaspoon dried thyme
1 teaspoon dried oregano
2 cups uncooked converted rice
3 cups chicken broth
2 (14.5 oz.) cans diced fire-roasted tomatoes
Sliced scallions (optional)

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.

FRENCH ONION SOUP



French Onion Soup image

Classic French Onion Soup is one of the most delicious soups in the world! Caramelized onions create a stock filled with an intense depth of flavour. Simmered with fresh herbs, optional white wine and finished off with garlic bread slices topped with two types of melted cheese.

Provided by Karina

Categories     Soup

Time 1h40m

Number Of Ingredients 12

4 tablespoons unsalted butter
2 tablespoons olive oil
6 large yellow onions, (peeled, halved and thinly sliced (about 2 1/2 pounds | 1.25 kg))
1 tablespoon minced garlic, ((or 4 cloves garlic, minced))
1/4 cup flour, ((plain or all purpose))
1/2 cup dry white wine or red wine*
2 sprigs fresh thyme, (roughly chopped)
6 cups beef stock or broth
1 teaspoon beef bouillon powder
2 whole bay leaves, ((dried or fresh))
Salt and pepper, (to taste)
1 batch cheesy garlic bread

Steps:

  • In a large pot over medium-low heat, heat olive oil and melt butter. Add the onions and stir well to evenly coat with oil and butter. Cover and cook for 20 minutes, stirring every five minutes or so, until the onions have softened.
  • Increase heat to medium-high and add 1/2 teaspoon of salt. Stir and continue cooking for a further 15 minutes or until onions are golden browned, soft and caramelized. (The bottom of the pan will also brown during the cooking process. This is where all of the flavour is).
  • Stir in garlic and cook for one minute, then add in flour and cook for about 4 minutes to brown slightly. Add wine to deglaze the pan, and scrape up the browned bits stuck on the bottom of the pan. Add in the thyme and simmer wine for 2 minutes until reduced by half.
  • Add beef stock, bouillon and bay leaf; bring to a boil. Reduce heat to low and gently simmer, partially covered with a lid, for 30-40 minutes.
  • While the soup is simmering, prepare 1 loaf of cheesy garlic bread, or individually portioned garlic breads.
  • To serve, taste test and season with a little extra salt and pepper, to taste. Ladle into bowls and top with 1 or 2 slices of cheesy toast.

Nutrition Facts : Calories 331 kcal, Carbohydrate 34 g, Protein 3 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 30 mg, Sodium 1553 mg, Fiber 4 g, Sugar 12 g, ServingSize 1 serving

WORLD'S BEST JAMBALAYA RECIPE



World's Best Jambalaya Recipe image

Learn how to make the world's best Jambalaya recipe and discover why this is the most highly rated recipe by the chefs of the best restaurants in the world.

Provided by Jojo Recipes

Categories     Entree

Time 1h5m

Yield 4

Number Of Ingredients 17

1 Onion, Diced
1 Teaspoon Salt
2 Stalks Celery, Diced
3 Cloves Garlic, Minced
2 1/2 Cups Chicken Broth
1 Tablespoon Cajun Seasoning
1 Small Green Bell Pepper, Diced
2 Tablespoons Peanut Oil, Divided
10 Ounces Andouille Sausage, Sliced Into Rounds
1 Teaspoon File Powder
1/2 Teaspoon Hot Pepper Sauce
1 1/4 Cups Uncooked White Rice
1/2 Teaspoon Red Pepper Flakes
2 Teaspoons Worcestershire Sauce
1/2 Teaspoon Ground Black Pepper
1 (16 Ounce) Can Crushed Italian Tomatoes
1 Pound Boneless Skinless Chicken Breasts, Cut Into 1 Inch Pieces

Steps:

  • Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage pieces with Cajun seasoning. Cook sausage in hot oil in a Dutch oven over medium-high heat, stirring constantly, 5 minutes or until browned. Remove sausage with a slotted spoon, and set aside.
  • Cut up the chicken into bite-sized pieces. Season the chicken pieces with Cajun seasoning. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Stir occasionally to cook evenly and prevent burning. Remove with a slotted spoon, and set aside.
  • In the same pot, saute onion, bell pepper, celery and garlic. Cook for 4 minutes, or until just tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Sauté for 6-8 minutes, stirring frequently.
  • Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally. Add chicken broth, rice, and reserved meat. Bring mixture to a boil. Reduce heat, cover pan with fitted lid and cook for about 20-25 minutes or until water is absorbed and rice is tender.

Nutrition Facts : ServingSize 200, Calories 465 cal, Fat 19 g

THE BEST FRENCH ONION SOUP RECIPE



The BEST French Onion Soup Recipe image

This is the BEST French Onion Soup recipe I've been perfecting for my family. It has the rich flavor of caramelized onions along with beef stock and of course topped with fresh baguette and Swiss cheese. Perfect to warm you up on a cold day!

Provided by Megan Miller

Categories     Soup

Time 1h5m

Number Of Ingredients 14

4 tbsp butter
4 lbs yellow onions (thinly chopped)
8 garlic cloves (minced)
3 tbsp all-purpose flour
1/2 cup white wine
6 cups beef stock
1 1/2 tsp Worcestershire sauce
2 tsp fresh rosemary
1 tsp dried thyme
1 bay leaf
3 cups swiss cheese (grated)
2 tsp salt
2 tsp black pepper
1 French bread or baguette loaf

Steps:

  • In a large stockpot or soup pot, melt 4 tablespoons of butter over medium high heat.
  • Once the butter is melted, add the onions and cover with lid for 20 minutes or until they are fully caramelized. Add in the garlic and stir, then the flour. Use the white wine to deglaze the pan then add the stock, Worcestershire, bay leaf, rosemary and thyme. Stir to combine. Allow the soup to reach a boil and then simmer for about 30 minutes on medium-low heat.
  • Stir in 1/4 cup of grated Swiss cheese and a 2 teaspoons of salt and pepper while the soup continues to simmer. While the soup simmers, slice the baguette into 1-2 inch pieces and toast until golden brown around the edges.
  • Once the soup has finished, ladle soup into oven-safe bowls on a baking sheet. Top the bowls with a baguette slice and a generous amount of shredded Swiss cheese about 1/2 cup. Broil for 3-4 minutes, until the cheese is melted and bubbly. Top with fresh thyme and serve soup immediately.

Nutrition Facts : Calories 459 kcal, Carbohydrate 43 g, Protein 25 g, Fat 21 g, SaturatedFat 10 g, Cholesterol 50 mg, Sodium 1383 mg, Fiber 6 g, Sugar 15 g, ServingSize 1 serving

VEGAN JAMBALAYA



Vegan Jambalaya image

You won't miss the meat in this healthy jambalaya recipe. Vegan smoked sausage takes its place while the classic "trinity" of vegetables--onion, red bell pepper and celery--get a kick from jalapeño peppers. And everything is cooked in one skillet, which means cleanup is a breeze!

Provided by Robin Bashinsky

Categories     Healthy Vegetarian Rice Recipes

Time 45m

Number Of Ingredients 12

1 tablespoon canola oil
6 ounces vegan spicy smoked sausage (such as Field Roast Smoked Apple Sage Sausage), casings removed, sausage chopped
2 cups chopped onion
1 cup chopped red bell pepper
1 cup chopped celery
2 medium jalapeño peppers, seeded and minced
1 cup long-grain white rice
2 cups low-sodium vegetable broth
1 (15 ounce) can no-salt-added diced tomatoes, undrained
½ teaspoon ground pepper
¼ teaspoon salt
½ cup chopped scallions

Steps:

  • Heat oil in a large skillet over medium-high heat. Add sausage; cook, stirring often, until browned, 4 to 5 minutes. Add onion, bell pepper, celery and jalapeños; cook, stirring occasionally, until the vegetables are softened, 5 to 6 minutes. Add rice; stir until coated. Add broth, tomatoes and their juice, pepper and salt; let the mixture come to a boil. Reduce heat to medium-low; cover and simmer until the rice is tender, about 20 minutes. Sprinkle with scallions.

Nutrition Facts : Calories 263.5 calories, Carbohydrate 41.6 g, Fat 7.4 g, Fiber 4.9 g, Protein 7.9 g, SaturatedFat 0.6 g, Sodium 397.6 mg, Sugar 7.8 g

EASY JAMBALAYA



Easy Jambalaya image

I often make this dish for potlucks and always come home with an empty dish. It is economical and easy to make. Not only that, but it is delicious and will have everybody asking you for the recipe

Provided by Julie Merlich

Categories     Other Main Dishes

Time 45m

Number Of Ingredients 12

1 large onion, diced
2 medium green peppers, chopped
2 Tbsp vegetable oil
3 chicken breats, cooked and chopped
2 16 oz packages hillshire farm or louis rich sausage (kielbasa, turkey, or chicken)
2 can(s) campbells french onion soup
1 can(s) chicken broth
1 can(s) beef broth
3 c uncooked long grain white rice
4-5 tsp creole seasoning
1-2 c frozen or fresh shrimp (optional)
1/2 c fresh cilantro (optional)

Steps:

  • 1. In a large dutch oven, saute onion and green pepper in oil over medium heat until limp.
  • 2. slice or dice sausage and add to onion and green pepper. Cook for 1 minute. Add the creole seasoning, soups, chicken, and uncooked rice. Cover and simmer until rice is cooked and liquid is evaporated, about 20 minutes.
  • 3. If desired add shrimp and heat through until pink in color. May garnish with cilantro

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From yelp.com


LEGENDARY JAMBALAYA RECIPE - FOOD NEWS
I started off just making the jambalaya according to the recipe. The only thing I added was a hefty portion of medium-sized shrimp. The Legendary Jacques Pépin Shares His Recipe For French Onion Soup Jacques Pépin shares an easy recipe for onion soup gratinée—a.k.a. French onion soup or onion soup with a golden crust of bread and cheese.
From foodnewsnews.com


JAMBALAYA - FOOD RECIPES
So good Ingredients 3 Tbspolive oil 2 Tbspcajun seasoning 10 ozandouille sausage cut into rounds 2boneless skinless chicken cut into small pieces 1 mediumonion chopped 1 smallgreen pepper seeded and chopped 1 smallred bell pepper seeded and chopped 6 clovegarlic minced 2 ccrushed tomatoes 1 tspeach thyme and oregano 1/2 tspred pepper …
From recipes.studio


FRENCH ONION DIP WITH SPICY NACHO CHEESE KETO CHIPS – REAL ...
Serves 8We sauteed our onions up in a hint of balsamic and coconut aminos to make them extra savory in this classic French Onion Dip recipe. Keep plenty of our Spicy Nacho Cheese chips ready to serve this with and everyone will be happy! Prep Time: 5 minutes Cooking Time: 15 minutes Ingredients:1 tablespoon ghee or but
From realketones.com


JAMBALAYA IN A CAN RECIPES ALL YOU NEED IS FOOD
1 Can Campbell's French Onion Soup: 1 Can Campbell's Beef Consume' Cups Water: Enough to bring total liquid to 5 and 1/2 * 3 Cups rice (Jasmine rice preferred) 1/8 tsp . black pepper: 1/4 tsp . Cajun/creole Seasoning : Steps: Pre-heat oven to 350; Melt 1 stick butter in heavy stainless, cast-iron, or Magnelite Dutch oven pot on medium-low heat; Add chopped celery and bell …
From stevehacks.com


HOW TO RECREATE MAL'S JAMBALAYA FROM HOME TOWN SEASON 5 ...
Hot pepper sauce 1 tsp. Long-grain rice 2 cups (400g) To make a basic jambalaya with French onion soup follow these next steps…. Pour the soup, beef broth and tomato sauce into a large saucepan and add the butter, chopped onion, chopped pepper, seasoning and hot pepper sauce. Bring to the boil, then add the sausage, shrimp and uncooked rice ...
From realitytitbit.com


SCHMIDT'S HOUSE OF JAMBALAYA - SEAFOOD - CRESCENT CITY ...
House of Jambalaya House of Jambalaya House of Jambalaya. 110 Anchor Way. Crescent City, CA 95531. Fri & Sat 12-7. Sun 11-6. Mon 11-7. Thurs: Special Events Only. Order Delivery. (707) 465-1465.
From jambalaya.house


MAIN COURSE ARCHIVES - PAGE 37 OF 37 - NUTMEG NANNY
Tender and delicious French onion Salisbury steak. Smothered in slow cooked onions, beef stock, and red wine. Served with a side of cheese toast. Today was one of those days. Rainy and blah. I hate these days. I usually want to just lay in bed and sleep but today I decided that I was not … Read More about French Onion Salisbury Steak. Spicy Jambalaya. This dish is filling, …
From nutmegnanny.com


FRENCH ONION JAMBALAYA RECIPES
More about "french onion jambalaya recipes" OVEN JAMBALAYA – EASY AND DELICIOUS! – BAYOU WOMAN. 2016-09-16 · Raise heat to medium and add French onion soup, beef consume', green onion, seasonings. Stir and bring to a boil . Add rice and return to boil, … From bayouwoman.com Servings 8 Total Time 1 hr 30 mins Estimated Reading Time 3 mins. Melt 1 …
From tfrecipes.com


RECIPES USING FRENCH ONION SOUP - CAMPBELL SOUP COMPANY
Recipes Using French Onion Soup Start your recipes off with a can of Campbell’s Condensed French Onion Soup. It’s made with quality beef stock and melt-in-your-mouth onions that add just the right balance flavor to these great recipes ideas. One Pan Bourbon & Bacon Braised Chicken Thighs Dripping Roast Beef Sandwiches with Melted Provolone Easy One Pan Beef Roast …
From campbells.com


FRENCH ONION JAMBALAYA RECIPE - WEBETUTORIAL
French onion jambalaya is the best recipe for foodies. It will take approx 30 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make french onion jambalaya at your home.. The ingredients or substance mixture for french onion jambalaya recipe that are useful to cook such type of recipes are:
From webetutorial.com


AUNT MAGGIE’S JAMBALAYA - BIGOVEN
Brown the sausage and drain, using the same skillet brown the diced chicken, add the onion, bell pepper, celery and parsley. Once the onions are clear add the rice, rotel, french onion and cream of mushroom soup. Top with slices of butter. Bake @ 350 for 1 hour covered or until rice is done, usually I bake an addition 15-20 minutes uncovered until the rice is just right.
From bigoven.com


THE CAJUN SPOON: CAJUN FOOD PRODUCTS, RECIPES, AND QUICK ...
The Cajun Spoon's Cajun food products make Cajun recipes quick, easy and delicious. With The Cajun Spoon's box dinner mixes, Cajun seasonings, and desserts, it's easy to make authentic Cajun dinner recipes for dishes like Jambalaya, Gumbo and Bisque in …
From thecajunspoon.com


WORLD BEST MUSHROOM RECIPES: FRENCH ONION JAMBALAYA
World Best Mushroom Recipes pages. Home ; Translate. Friday, June 12, 2015. French Onion Jambalaya Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins Ingredients. Servings: 4; 1 tablespoon vegetable oil ; 2 boneless skinless chicken breasts, cubed ; 1/2 lb kielbasa or 1/2 lb smoked sausage, in 1/2 inch slices (spicy or not, your preference) 2 cloves …
From mushroomrecipebook.blogspot.com


SLOW COOKER JAMBALAYA! - MY INCREDIBLE RECIPES
Instructions. In a slow cooker, combine sausage, diced tomatoes, onion, garlic, bell pepper, celery, chicken broth, oregano, thyme, Cajun seasoning, and cayenne pepper. Cover and cook on HIGH for 3-4 hours. Add shrimp and rice; raise heat to high and cook for 30-40 minutes more, or until the rice is cooked. ENJOY!
From myincrediblerecipes.com


10 BEST JAMBALAYA SAUCE RECIPES - FOOD NEWS
There are two varieties of jambalaya in Louisiana: the Creole version that uses tomatoes and the Cajun version that is tomato-free. Spices are essential for both versions. The best spices for jambalaya include: Onion. One of the most versatile seasonings in the world, onion is one of the key flavors in both the Creole and Cajun forms of jambalaya.
From foodnewsnews.com


JAMBALAYA FRENCH ONION SOUP - RECIPES | COOKS.COM
Results 1 - 10 of 14 for jambalaya french onion soup. 1 2 Next. 1. SHRIMP JAMBALAYA. Melt butter in a heavy ... and sauté. Add soups, Rotel, shrimp, salt and ... at 350°F. Open and stir. Bake another 1/2 hour covered. Ingredients: 11 (onion .. parsley .. rice .. rotel .. shallots .. soup ...) 2. JAMBALAYA. Mix all ingredients together in roaster. Cover. Bake at 350 degrees for 1 …
From cooks.com


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