CREOLE CHICKEN AND SAUSAGE JAMBALAYA {FROM A NOLA LOCAL}
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
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
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
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
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
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
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
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
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
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
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
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
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 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
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
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.
FRENCH ONION SOUP
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
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
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
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
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
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
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
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
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
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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- Prepare the vegetables. Thinly slice 2 medium scallions and set aside for garnish. Prepare the following and add to a medium bowl: Dice 1 small yellow onion, 3 medium celery stalks, and 1 medium green bell pepper (about 1 cup each); mince 3 garlic cloves.
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