Jambalaya Casserole Food

LOW CARB KETO JAMBALAYA RECIPE

Steps:

• Heat the oil in a large dutch oven over medium heat. Add the bell peppers, onions, and celery. Saute for 5-8 minutes, until the vegetables are soft.
• Add the sliced sausage. Saute for about 5 minutes, until browned.
• Make a well in the center and add the minced garlic. Let it sizzle for about 30 seconds, until fragrant, then stir in with everything else.
• Add the cauliflower rice, diced tomatoes, bone broth, and Cajun seasoning. Stir together, then add the shrimp. Increase heat to high to bring to a simmer, then continue to simmer uncovered, stirring occasionally, until the cauliflower is tender, shrimp is cooked through, and liquid is reduced, about 5-7 minutes. It will release more liquid at first and then reduce in volume again as it simmers more.
• Season with salt to taste, and/or more Cajun seasoning if you like. If desired, garnish with green onions and parsley.

JAMBALAYA

Steps:

• Heat oven to 200C/180C fan/ gas 6. Heat the oil in a heavy-based flameproof casserole dish on a medium-high heat. Season the chicken thighs, add to the dish and cook for 4 mins until they start to brown, stirring occasionally so they don't stick. Add the chorizo and cook for a further 4 mins until it releases its oils and has started to crisp. Remove the meat with a slotted spoon and set aside on a plate.
• Add the onions to the chorizo oils, lower the heat and soften for 8 mins. Stir through the garlic, peppers, celery, thyme and oregano, and cook for 2 mins more.
• Return the meat to the dish, add the garlic salt, paprika, cayenne, mustard powder and white pepper, and cook for 2 mins until fragrant. Stir in the rice, then the tomatoes. Add the stock and give it all a really good stir. Bring to the boil, then cover with a well-fitting lid and put in the oven for 20 mins.
• Take from the oven and fluff up the rice with a big fork. Fold through the prawns, then put the mussels and clams on top. Put the lid on, return to the oven for 10 mins, then take the dish out and give everything a good stir. Sprinkle with the parsley and spring onions to serve.

HAM AND SHRIMP JAMBALAYA

Steps:

• In a large skillet, cook the ham, onion and garlic in oil until onion is tender. Stir in the broth, tomatoes, parsley and seasonings. Bring to a boil. Stir in rice. Reduce heat; cover and simmer for 15 minutes. Add shrimp; cook 5 minutes longer or until the shrimp turn pink and rice is tender. Discard bay leaf.

BAKED JAMBALAYA

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. In 3-quart saucepan, cook bacon over medium-high heat 5 minutes, stirring frequently, until crisp. Remove bacon from saucepan; drain on paper towel.
• To drippings in saucepan, add celery, bell pepper and onions; cook over medium heat 5 minutes, stirring occasionally, until vegetables are tender. Add ham, kielbasa, tomatoes, broth, water, thyme and Cajun seasoning; mix well. Heat to boiling. Stir in rice and cooked bacon. Pour mixture into baking dish. Cover with foil.
• Bake 30 to 40 minutes or until rice is tender. Stir before serving. If desired, garnish with additional fresh thyme sprigs.

JAMBALAYA CASSEROLE

Steps:

• In several large skillets, saute the onions, green peppers and celery in butter until crisp-tender. Add garlic; cook 1 minute longer. Place in several large bowls; stir in the remaining ingredients., Transfer to three greased shallow 3-qt. baking dishes. Cover and bake at 375° for 45-50 minutes or until rice is tender, stirring twice.

OVEN BAKED JAMBALAYA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in large stock pot. Saute onion, green pepper, celery and garlic until tender, being careful not to burn the garlic. Add tomato paste and cook to brown slightly, stirring constantly. Stir in bay leaves, Creole seasoning blend and Worcestershire sauce. Pour into a large roasting pan. Squeeze tomatoes to break up into pieces, and add to mixture in pan. Stir in juice from tomatoes, chicken stock, ham, sausage, chicken, shrimp and rice. Mix well. Cover tightly with aluminum foil.
• Bake in preheated oven for 1 1/2 hours, stirring once halfway through baking time. Remove bay leaves before serving.

JAMBALAYA GRITS CASSEROLE

Steps:

• 1. Saute onions, bell pepper, celery, Rotel and minced garlic until soft.
• 2. Add sausage and shrimp. Saute until most of the natural juices are gone.
• 3. Add milk.
• 4. Add salt, pepper, and red pepper.
• 5. Add grits.
• 6. Cook on medium heat and stir until thick and creamy.
• 7. Pour into buttered 9x13 casserole dish.
• 8. Bake at 350 degrees for 20 minutes.
• 9. Remove from oven. Top with grated cheese. Set back in oven until cheese melts (about 5 minutes).
• 10. Then remove from oven and sprinkle with green onions.

JAMBALAYA

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.

ONE PAN JAMBALAYA

Steps:

• In a large skillet with a fitted lid, add the oil over medium high heat. Add the kielbasa and chicken and brown well, flipping once or twice to brown on all sides.
• Remove to a plate. (The chicken doesn't need to be cooked all the way through).
• Add butter and flour to the pan and stir well, scraping up any leftover browned bits from the pan.
• Add onion, garlic, celery, and bell peppers and saute for a few minutes.
• Add basil, cajun seasoning, diced tomatoes and sugar and stir well to combine. Simmer for 1-2 minutes.
• 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.
• Remove from heat, stir gently just to toss, and then allow to cool for 5 minutes before serving.

JAMBALAYA

Steps:

• In a large Dutch oven, saute sausage and ham in butter until lightly browned, add onion, green pepper and garlic.
• Saute until vegetables are tender. Stir in tomatoes, bay leaf, thyme, cayenne pepper and chicken broth.
• Cover and bring to a slow boil, stir in rice.
• Cover and cook over low heat until rice is nearly tender, about 15 - 20 minutes.
• Stir in shrimp and chicken. Cover and simmer until shrimp is cooked and liquid is absorbed. Do not over cook shrimp.
• Salt and pepper to taste.
• Remove bay leaf.

KETO JAMBALAYA

Steps:

• Heat the oil in a large 10.5" cast iron skillet over medium high heat, add in the bell pepper, onion, celery, and garlic. Saute for 3-5 minutes.
• Add in the spices along with the chicken and sausage. Cook for 5-6 minutes until the chicken is browned and cooked through.
• Add in the tomatoes and shrimp. Cook 2-3 minutes until the shrimp is cooked through then add in the cauliflower rice. Cook another 5-7 minutes until the rice is hot. Top with parsley and serve.

PASTA JAMBALAYA

Steps:

• Cook the pasta in salted water according to the package directions until al dente. Drain the pasta, reserving 1 cup cooking water; keep warm.
• Heat 1 tablespoon of the oil in a large Dutch oven over medium-high heat. Sprinkle the shrimp with 2 teaspoons of the Cajun seasoning, and add to the Dutch oven. Cook, stirring occasionally, just until the shrimp turn pink, about 3 minutes. Transfer to a plate. Add 1 tablespoon of the oil to the Dutch oven; sprinkle the chicken with 2 teaspoons of the Cajun seasoning. Add the chicken to the Dutch oven, and cook, turning to brown on all sides, until done, about 5 minutes. Transfer the chicken to the plate with the shrimp. Add the remaining 1 tablespoon oil to the Dutch oven; add the sausage, onion, and bell pepper. Cook, stirring often, until the sausage is browned and the vegetables are tender, about 5 minutes. Add the garlic; cook 1 minute. Add the stock, and cook 30 seconds, stirring and scraping to loosen browned bits from the bottom of the Dutch oven. Add the tomatoes, thyme, and remaining 2 teaspoons Cajun seasoning; cook about 2 minutes. Stir in the heavy cream.
• Add the shrimp, chicken, pasta, and reserved 1 cup cooking water to the Dutch oven; toss to combine. Cook until the mixture is thoroughly heated and the sauce thickens, 1 to 2 minutes. Remove from the heat, and add the Parmesan and basil; toss to combine.

WORLD'S BEST JAMBALAYA RECIPE

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.

JAMBALAYA CASSEROLE

Steps:

• For the Creole Seasoning: Place all the ingredients in a small jar and shake well to combine.
• For the Casserole: Cut the chicken breasts into small bite-sized pieces (I like to use scissors), place them on a plate and sprinkle with 1 tablespoon of the creole seasoning. Leave chicken to sit while you get on with things.
• Cut the bacon into small pieces (again, scissors are handy) and place in a Dutch oven over medium-high heat. Cook until the bacon is crispy, then remove it to a plate or bowl lined with paper towels to drain. While the bacon is cooking, finely dice the onion, bell pepper, and celery. Cut the sausage in half lengthwise, then into pieces about as thick as a nickel.
• When you remove the bacon from the pot, drop in the chicken pieces and cook for a few minutes until just sealed and lightly browned. Remove the chicken back to the plate with a slotted spoon. Drop the sausage into the pan and cook until it is browning, getting crispy, and beginning to curl up. Remove with a slotted spoon to paper towels. Drain away all but ¼ cup of the fat. Add the diced onion, pepper, and celery to the remaining fat, sprinkle over another tablespoon of creole seasoning, then sauté over medium heat until the onion is soft and translucent, about 10 minutes. Add the tomato paste, tomatoes, and bay leaves and continue cooking for another 2 minutes. Pour in the wine and broth and stir, scraping any browned bits from the bottom of the pan. Bring the sauce to simmer, then return the chicken to the pot. Stir in the sausage and rice to combine well and bring back to a low bubble. Cover the pot and cook for 15 minutes, stirring, until the rice is tender and some of the liquid has been absorbed. Bring back to a simmer and drop in the beans and the cooked bacon and stir. Remove the bay leaves and simmer for 10 minutes. Leave to cool. At this point, the mixture will be a little soupy, but the liquid will be absorbed as it rests. Spoon the casserole into a 9-by-13-inch pan. Sprinkle the breadcrumbs evenly over the casserole.
• The casserole will keep wrapped tightly up to 2 days in the fridge.
• When ready to cook, preheat the oven to 350ºF. Place the dish on a baking sheet and cook for 15 minutes until heated through.

BAKED CHICKEN JAMBALAYA RECIPE

Steps:

• Set the oven to 190°C/375°F/Gas 5. Heat the oil in a flameproof casserole, or paella pan, and fry the chicken pieces until brown all over. Take out of the pan. Add the onion and carrot and fry for 5 mins.
• Stir in the paprika, red pepper, garlic and rice and cook for 2 mins, then add the rest of the ingredients. Nestle the chicken pieces on top, bring to the boil and cover with a lid or foil.
• Cook in the oven for 45 mins until the chicken is tender and the rice fluffy.