Jambalaya Mix Food

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JAMBALAYA



Jambalaya image

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

2 tablespoons peanut oil, divided
1 tablespoon Cajun seasoning
10 ounces andouille sausage, sliced into rounds
1 pound boneless skinless chicken breasts, cut into 1 inch pieces
1 onion, diced
1 small green bell pepper, diced
2 stalks celery, diced
3 cloves garlic, minced
1 (16 ounce) can crushed Italian tomatoes
½ teaspoon red pepper flakes
½ teaspoon ground black pepper
1 teaspoon salt
½ teaspoon hot pepper sauce
2 teaspoons Worcestershire sauce
1 teaspoon file powder
1 ¼ cups uncooked white rice
2 ½ cups chicken broth

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

JAMBALAYA RECIPE (EASY)



Jambalaya Recipe (easy) image

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

1 tbsp vegetable oil
180g (6oz) bacon (, preferably SMOKED, chopped)
200g (7oz) andouille or smoked sausage (, sliced 0.5cm / 1/5" thick (Note 1))
300g (10oz) chicken thigh (, skinless boneless, cut into 2.5cm /1" pieces)
12 prawns/shrimp (, raw, large, (peeled, with or without tails))
4 garlic cloves (, minced)
1 tbsp (15g) butter
1 onion (, large, cut into 1.5 cm / 0.5" pieces)
2 celery ribs (, cut into 1.5 cm / 0.5" pieces)
2 green capsicum / bell pepper (, medium, cut into 1.5 cm / 0.5" pieces)
1.25 cups long grain rice (, uncooked (Note 2))
2.5 cups (625ml) chicken broth / stock ((Note 3))
200g (6.5oz) crushed canned tomato
2 tbsp tomato paste
1 cup green onions (, sliced, plus more for serving)
2 tsp chopped fresh thyme ((or 1 tsp dried thyme))
4 tsp sweet paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne powder ((adjust spice to taste))
1/2 tsp black pepper
1/2 tsp salt

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

CHICKEN, SAUSAGE & PRAWN JAMBALAYA



Chicken, sausage & prawn jambalaya image

I've stayed true to the Creole classic with a melting pot of flavours, influences and ingredients

Provided by Jamie Oliver

Categories     Mains     Jamie's America     Chicken     Dinner Party     American     Seafood     Sausage

Time 1h20m

Yield 8

Number Of Ingredients 18

4 free-range chicken thighs, skin on
4 free-range chicken drumsticks, skin on
cayenne pepper
olive oil
300 g quality smoked sausage, such as andouille or fresh iberico chorizo, skin removed, cut into 1cm thick slices
1 large onion, peeled and roughly chopped
1 green pepper, deseeded and roughly chopped
1 red pepper, deseeded and roughly chopped
4 sticks celery, trimmed and roughly chopped
4 bay leaves
4 sprigs fresh thyme
6 cloves garlic, peeled and sliced
1-2 fresh red chillies, deseeded and finely chopped
400 g tinned chopped tomatoes
1.5 litres organic chicken stock
700 g long-grain rice
16-20 raw king prawns, from sustainable sources, ask your fishmonger, peeled and deveined
1 handful fresh curly parsley

Steps:

  • Jambalaya is a French word that means 'jumbled' or 'mixed up', and I have no doubt that the philosophy and heart of this recipe come from a similar place to paella, kedgeree and risotto.
  • Originally, any Louisiana 'critter' unlucky enough to get caught would have gone into this: rabbit, duck, squirrel, frog, alligator. . . you name it! And similarly, you can adapt it to whatever your local butcher or fishmonger happens to have. Go cheaper by using things like frozen prawns and chicken livers, or more expensive by including lobster or crab. I used an incredible local smoked sausage called andouille, but fresh chorizo or any other smoked sausage would work just as well.
  • This dish makes me happy every time I eat it. And if more people than expected turn up for dinner just add a bit of extra rice.
  • Season the chicken with sea salt, black pepper and a pinch of cayenne. Pour a couple of lugs of oil into a large casserole type pan and brown the chicken pieces and sliced sausage over a medium heat. After 5 minutes, once nicely browned on all sides, add your onion, peppers and celery as well as your bay, thyme and a pinch of salt and pepper. Stir, then fry on a medium heat for 10 to 12 minutes stirring every now and again. It's important to control the heat of the pan: you don't want it to be so slow nothing's happening, or so fast that things are catching and burning. You want a steady, solid heat.
  • Once the veg have softened, add your garlic and chillies, stir around for a minute, then stir in the tinned tomatoes and chicken stock.
  • Bring everything to the boil, then turn the heat down, pop the lid on the pan and simmer for 25 to 30 minutes. When you can pull the meat off the bone and shred it easily the chicken's ready. Feel free to remove the chicken bones at this point if you like, then add your rice. Give it all a good stir, then put the lid on. Give it a stir every few minutes, scraping the goodness off the bottom of the pan as you go. Let it cook for about 15 to 20 minutes until the rice is perfectly cooked. Stir in the prawns and if it needs it, add enough water to make it a kind of porridgey consistency (look at the picture). Pop the lid back on and cook for another 3 to 4 minutes while you chop your parsley. Stir the parsley through and serve on a lovely big platter. I absolutely love this with a lemony green salad.

Nutrition Facts : Calories 711 calories, Fat 23.4 g fat, SaturatedFat 7.4 g saturated fat, Protein 44.6 g protein, Carbohydrate 83.7 g carbohydrate, Sugar 6.9 g sugar, Sodium 3.29 g salt, Fiber 3.1 g fibre

EVERYTHING JAMBALAYA



Everything Jambalaya image

Although I was "not an easy child," my Cajun daddy says there are many reasons he loves me. I think this recipe may be at the top of a very short list!

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 21

1 tablespoon extra-virgin olive oil, once around the pan
1 tablespoon butter
1 pound boneless, skinless white or dark meat chicken
3/4 pound andouille, casing removed and diced
1 medium onion, chopped
2 ribs celery, chopped
1 green bell pepper, chopped
1 bay leaf, fresh or dried
Several drops hot sauce or 2 pinches cayenne pepper
2 to 3 tablespoons (a handful) all-purpose flour
1 (14-ounce) can diced tomatoes in juice
1(14-ounce) can or paper container chicken stock or broth
1 teaspoon (1/3 palmful) cumin
1 rounded teaspoon (1/2 palmful) dark chili powder
1 teaspoon (1/3 palmful) poultry seasoning
1 teaspoon Worcestershire sauce
1 pound medium shrimp, raw, deveined and peeled (ask for easy peel at fish counter)
Coarse salt and black pepper
Chopped scallions, for garnish
Fresh thyme, chopped for garnish
2 cups enriched white rice

Steps:

  • Cook rice to package directions.
  • Place a large, deep skillet over medium high heat. Add oil and butter to the pan. Cube chicken and place in hot oil and butter. Brown chicken 3 minutes, add sausage, and cook 2 minutes more. Add onion, celery, pepper, bay, and cayenne.
  • Saute vegetables 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more. Stir in tomatoes and broth and season with cumin, chili, poultry seasoning, and Worcestershire. Bring liquids to a boil and add shrimp.
  • Simmer shrimp 5 minutes until pink and firm. Remove the pot from the heat and place on a trivet. Ladle jambalaya into shallow bowls. Using an ice cream scoop, place a scoop of rice on to the center of the bowlfuls of jambalaya. Sprinkle dishes with salt, pepper, chopped scallions, and thyme leaves.

JAMBALAYA MIX



Jambalaya Mix image

Keep Sybil Brown's zippy jambalaya mix on hand, and a full-flavored meal is never far away. The Highland, California, cook adds shrimp, smoked sausage and a few other easy ingredients to the nicely seasoned rice mix to create a speedy skillet sensation.

Provided by Taste of Home

Time 25m

Yield 6 servings per batch.

Number Of Ingredients 16

3 cups uncooked long grain rice
3 tablespoons dried minced onion
3 tablespoons dried parsley flakes
4 teaspoons beef bouillon granules
1 tablespoon dried minced chives
1 tablespoon dried celery flakes
1-1/2 teaspoons pepper
3/4 teaspoon cayenne pepper
3/4 teaspoon garlic powder
3/4 teaspoon dried thyme
ADDITIONAL INGREDIENTS:
2 cups water
1/2 cup chopped green pepper
1 can (8 ounces) tomato sauce
1 pound smoked sausage, cut into 1/4-inch slices
1 pound uncooked shrimp (31-40 per pound), peeled and deveined

Steps:

  • Combine the first 10 ingredients. Divide into three equal batches; store in airtight containers in a cool, dry place for up to 6 months. Yield: about 3 batches (3-1/3 cups total). , To prepare jambalaya: In a small saucepan, bring water and green pepper to a boil. Stir in 1 cup jambalaya mix; return to a boil. Reduce heat; cover and simmer until rice is tender, 18-20 minutes. , In another saucepan, heat tomato sauce and sausage. Cook shrimp in boiling water until pink; drain. Stir into sausage mixture. Serve with rice mixture.

Nutrition Facts : Calories 423 calories, Fat 21g fat (9g saturated fat), Cholesterol 163mg cholesterol, Sodium 1335mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 1g fiber), Protein 26g protein.

EASY JAMBALAYA



Easy Jambalaya image

I brought this easy jambalaya to a Sunday potluck and it was quickly gobbled up. When friends asked me for the recipe, they couldn't believe how easy it was! -Tami Kuehl, Loup City, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 6

1 package (8 ounces) jambalaya mix
1 package (14 ounces) hot smoked sausage, cut into 1/2-inch slices
1 cup uncooked shrimp (16-20 per pound), peeled and deveined, cut into 3/4-inch pieces
3 green onions, thinly sliced
1/2 cup shredded cheddar cheese
1/2 cup pico de gallo

Steps:

  • Prepare jambalaya mix according to package directions, adding sausage and shrimp during the last 5 minutes of cooking. Remove from the heat. Stir in cheese, pico de gallo and green onions; heat through.

Nutrition Facts : Calories 601 calories, Fat 32g fat (14g saturated fat), Cholesterol 127mg cholesterol, Sodium 2159mg sodium, Carbohydrate 48g carbohydrate (3g sugars, Fiber 1g fiber), Protein 28g protein.

AUTHENTIC JAMBALAYA RECIPE (EASY & HEALTHY JAMBALAYA)



Authentic Jambalaya Recipe (Easy & Healthy Jambalaya) image

An authentic jambalaya recipe is savory, spicy, meaty, and oh so flavorful! And it's very easy to make as well! Let me share with you my favorite healthy jambalaya with lots of meat, crushed tomatoes, and jambalaya seasoning.

Provided by Savory With Soul

Categories     Main Course

Time 1h30m

Number Of Ingredients 18

3 Tbsp olive oil ((or oil of choice))
1 medium onion, (chopped)
2 large stalks celery, (chopped)
1 medium bell pepper ((any color, but I used red))
4 Tbsp garlic, (minced)
1 pound chicken breast, (cut into 1/2-inch pieces)
9-10 ounces sausage, ((link type) cut into bite-size medallions (andouille or any sausage of choice))
1 tsp cayenne pepper ((more or less to taste))
2 tsp paprika ((more or less to taste))
salt (to taste)
black pepper (to taste)
1 tsp thyme (, dry )
1 Tbsp oregano (, dry)
1 Tbsp basil (, dry)
1 can crushed tomatoes, (undrained (28 ounces))
3 cups chicken broth ((or stock))
1 cup rice, (uncooked (I used Lundberg Jubilee, a wild mixed rice))
½ pound shrimp (medium size, tail on or off, raw or cooked)

Steps:

  • Heat the oil on medium in a large Dutch oven on the stove top.
  • Add onion, celery, and bell pepper and cook about 5 minutes.
  • Add garlic, basil, oregano, and thyme and stir. Cook for about 5 more minutes.
  • Add the chicken and sausage and let brown for 5-10 minutes, stirring often.
  • Add cayenne pepper and paprika to the meat mixture and blend lightly.
  • Pour in the crushed tomatoes, chicken broth, and rice and mix. Bring to a light boil, then lower the heat to 1-2 and cover.
  • Cook covered on low for 45 minutes, stirring a couple times to make sure the rice isn't sticking to the bottom.
  • During the last 5-10 minutes of cooking, add the shrimp to the top of the mixture and cover. Check again after about 5 minutes and flip shrimp over, making sure not to cover it deeply so you can keep an eye on its doneness. Cover and cook 5 more minutes or until shrimp is opaque pink and white.
  • Serve right away with a side salad and crusty bread if desired.

Nutrition Facts : Calories 485 kcal, Carbohydrate 36 g, Protein 35 g, Fat 22 g, SaturatedFat 5 g, Cholesterol 174 mg, Sodium 1188 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

SHRIMP AND SMOKED SAUSAGE JAMBALAYA



Shrimp and Smoked Sausage Jambalaya image

In partnership with Hillshire Farm Brand, we're helping you make dinnertime easy, quick, and delicious. Here, a medley of sweet and spicy flavors comes together in this classic Cajun dish.

Provided by Hillshire Farm(R) Brand

Categories     Trusted Brands: Recipes and Tips     Hillshire Farm®

Time 50m

Yield 8

Number Of Ingredients 15

1 tablespoon olive oil
1 (12 ounce) package Hillshire Farm® Rope Smoked Sausage, cut in 1/2" bias-cut slices
2 cups chopped yellow onion
1 cup chopped celery
1 cup chopped red bell pepper
2 tablespoons minced garlic
1 jalapeno pepper, seeded and minced
2 cups uncooked jasmine rice
3 cups unsalted chicken stock
1 (14.5 ounce) can diced tomatoes, drained
1 ½ teaspoons kosher salt
½ teaspoon cayenne pepper
1 pound large shrimp, peeled and deveined
½ cup thinly sliced scallions, plus more for garnish
2 tablespoons fresh lemon juice

Steps:

  • Heat oil in a large Dutch oven over medium-high. Add sausage; cook about 6 minutes, stirring occasionally, until lightly browned. Add onion, celery, bell pepper, garlic, and jalapeno. Cook 5-6 minutes, stirring frequently, until vegetables are softened. Add rice and cook, stirring constantly, 30 seconds.
  • Add stock, tomatoes, salt, and cayenne pepper. Bring to a boil; cover, reduce heat to medium-low, and simmer until rice is just tender, 10 minutes. Add shrimp, cover, and cook until shrimp turn pink, about 4 minutes. Remove from heat. Stir in scallions and lemon juice. Garnish with additional scallions.

Nutrition Facts : Calories 413.8 calories, Carbohydrate 49.6 g, Cholesterol 114 mg, Fat 14.5 g, Fiber 3.3 g, Protein 20.4 g, SaturatedFat 4.3 g, Sodium 979.4 mg, Sugar 5.4 g

CHICKEN & CHORIZO JAMBALAYA



Chicken & chorizo jambalaya image

A Cajun-inspired rice pot recipe with spicy Spanish sausage, sweet peppers and tomatoes

Provided by Good Food team

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 10

1 tbsp olive oil
2 chicken breasts, chopped
1 onion, diced
1 red pepper, thinly sliced
2 garlic cloves, crushed
75g chorizo, sliced
1 tbsp Cajun seasoning
250g long grain rice
400g can plum tomato
350ml chicken stock

Steps:

  • Heat 1 tbsp olive oil in a large frying pan with a lid and brown 2 chopped chicken breasts for 5-8 mins until golden.
  • Remove and set aside. Tip in the 1 diced onion and cook for 3-4 mins until soft.
  • Add 1 thinly sliced red pepper, 2 crushed garlic cloves, 75g sliced chorizo and 1 tbsp Cajun seasoning, and cook for 5 mins more.
  • Stir the chicken back in with 250g long grain rice, add the 400g can of tomatoes and 350ml chicken stock. Cover and simmer for 20-25 mins until the rice is tender.

Nutrition Facts : Calories 445 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 1.2 milligram of sodium

JAMBALAYA



Jambalaya image

With chicken breast, brown rice, and lean ham, this lighter take on a classic still packs in plenty of New Orleans flavor.

Categories     Soup/Stew     Chicken     Garlic     Onion     Pepper     Rice     Shellfish     Tomato     Sauté     Low Fat     Ham     Shrimp     Healthy     Self

Yield Makes 6 servings

Number Of Ingredients 14

1 tbsp olive oil
1 large onion, chopped
2 medium cloves garlic, peeled
1 large green bell pepper, cored, seeded and chopped
2 celery stalks, diced
3 tbsp fresh Italian parsley, minced
4 oz extra-lean smoked ham, cut into 1/2-inch cubes
5 oz boneless, skinless chicken breast, diced
1 large bay leaf
1 tsp cayenne pepper
1 can (28 oz) diced tomatoes
1 can (8 oz) tomato sauce
3/4 cup brown rice, uncooked
1 1/2 lb medium shrimp, peeled, deveined and chopped into bite-sized pieces

Steps:

  • Add oil to a large nonstick saucepan. Over medium heat, sauté onion, garlic, bell pepper and celery until onion is translucent. Add parsley, ham, chicken, bay leaf, and cayenne pepper. Cook, stirring often, 5 to 6 minutes. Add tomatoes (with juice), tomato sauce, and 1 3/4 cups cold water. Gently simmer, uncovered, stirring occasionally, about 5 minutes. Pour rice into the pan and stir well. Bring mixture to a boil. Lower heat and simmer, covered, 45 minutes or until rice is cooked and absorbs most of the liquid. Stir in shrimp and cook 5 minutes more. Remove bay leaf. Season to taste with cayenne pepper and salt.

JAMBALAYA



Jambalaya image

Really good. I do cook the rice separate, that way I don't make glue, and you can make it hotter-I do!

Provided by Diana Adcock

Categories     Chicken

Time 1h50m

Yield 8-10 serving(s)

Number Of Ingredients 17

2 teaspoons shortening
1 cup onion, finely chopped
1 cup green pepper, finely chopped
1 cup celery, finely chopped
4 garlic cloves, minced
1 chicken, cut into pieces
2 lbs chorizo sausage (or a good reliable hot sausage you know of) or 2 lbs andouille sausages (or a good reliable hot sausage you know of)
3 cups fresh ripe tomatoes, chopped or 2 (14 1/2 ounce) cans diced tomatoes
2 1/2 cups chicken stock
2 teaspoons thyme
1/2 teaspoon oregano
1 teaspoon parsley
1 teaspoon cayenne (what ever your taste buds can handle) or 1 teaspoon chili powder (what ever your taste buds can handle)
1 1/2 teaspoons salt
1 teaspoon black pepper
6 cups cooked long-grain rice
cayenne (to offer at table) or Tabasco sauce (to offer at table)

Steps:

  • Melt shortening in a large/huge saucepan over medium heat.
  • Cook chicken pieces until brown on all sides and cooked about half way through, around 20 minutes or so.
  • Remove and add onion, green pepper, celery and garlic.
  • Cook slowly stirring now and again until onions are tender.
  • Add sausage and cook 10 min more.
  • Return chicken and add all remaining ingredients EXCEPT rice and stir together well.
  • Cover and simmer for 30 min stirring now and again.
  • Remove cover and continue to cook until broth cooks down a bit-you don't want it too thick as the rice will soak up the juice.
  • Serve up the rice in bowls and ladle the Jambalaya on top, and offer more cayenne or Tabasco at the table.
  • ***I know that cooking the rice on the side and not in the dish will cause some to have a heart attack, but I've found the flavor much better this way, IMHO.
  • Diana.

JAMBALAYA MIX IN A JAR



Jambalaya Mix in a Jar image

Here's an unusual gift idea. After all the cookies and cakes in a jar here's a good tasting, easy gift giving idea. I put the ingredients in a small jar with instructions tied around the lid with a festive ribbon. I always list the ingredients on the back of the instructions. Cook time is just to make the jars of mix, not the making of the actual jambalaya.

Provided by riffraff

Categories     Rice

Time 5m

Yield 3 gifts

Number Of Ingredients 10

3 cups uncooked long-grain rice
3 tablespoons dried onion flakes
3 tablespoons dried parsley flakes
4 teaspoons beef bouillon granules
1 tablespoon minced dried chives
1 tablespoon dried celery flakes
1 1/2 teaspoons pepper
3/4 teaspoon cayenne pepper
1/2 tablespoon garlic powder
3/4 teaspoon dried thyme

Steps:

  • In a large bowl, combine all the ingredients.
  • Divide evenly among three airtight containers (there will be alittle over 1 cup in each container).
  • Store in a dry, cool place for up to 6 months.
  • HERE'S THE INSTRUCTIONS TO MAKE THE JAMBALAYA.
  • In a saucepan bring 2 cups water and 1/2 cup chopped green bell pepper to a boil.
  • Stir in the contents of one jar of the dried mix, return to a boil.
  • Reduce heat, cover and simmer for 19 to 20 minutes or until rice is tender.
  • In another saucepan heat 8 ounces of tomato sauce and one pound of fully cooked smoked sausage that has been cut into 1/4 inch slices.
  • Add one pound of medium, peeled, deveined shrimp and cook until shrimp is pink.
  • Combine both pans.
  • More tomato sauce may be added if mixture is dry.

Nutrition Facts : Calories 703.6, Fat 1.4, SaturatedFat 0.4, Sodium 21.7, Carbohydrate 154.3, Fiber 3.7, Sugar 2.5, Protein 14.3

JAMBALAYA



Jambalaya image

This classic southern recipe is brimming with three proteins including tender shrimp, chicken and sausage, and it's cooked with hearty rice and a colorful array of nutritious vegetables. And it's all seasoned with flavorful cajun spices. It's delicious comfort food fit for servings any day of the year!

Provided by Jaclyn

Categories     Main Course

Time 1h10m

Number Of Ingredients 19

1 Tbsp olive oil
13 oz. andouille sausage, (sliced into 1/4-inch thick rounds)
1 medium yellow onion, ((1 3/4 cups))
2 medium bell peppers, (seeded and chopped (2 1/2 cups, preferably 1 red and 1 yellow))
3 celery ribs, (chopped (1 cup))
4 garlic cloves, (minced (1 1/2 Tbsp))
3 cups low-sodium chicken broth, (plus more as needed)
1 (14.5 oz) can crushed tomatoes*
1 1/2 tsp paprika
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp cayenne pepper, (less or more to taste**)
Salt and freshly ground black pepper
1 1/2 cups long grain white rice
1 lb. large or extra large shrimp, (peeled and deveined)
1 1/2 cups sliced okra, (fresh or frozen, thawed (optional))
2 cups shredded cooked chicken ((I use rotisserie chicken))
1/3 cup chopped green onions
1/4 cup chopped fresh parsley, (plus more for garnish if desired)

Steps:

  • Preheat olive oil in a large pot over medium-high heat. Add sausage and cook, tossing occasionally until browned, about 5 - 6 minutes. Transfer to a plate lined with paper towels to drain, leave oil in pan.
  • Add onion, bell pepper, and celery to pot. Saute 6 minutes. Add garlic and saute 1 minute longer.
  • Pour in chicken broth, crushed tomatoes, paprika, thyme, oregano, cayenne pepper and season with salt and pepper to taste. Stir in cooked sausage and rice.
  • Bring mixture to a light boil over medium-high heat. Reduce heat to low heat, cover and simmer until rice is almost fully tender, about 20 - 25 minutes. Stir in a little extra broth as needed.
  • Stir in shrimp and okra, cover and continue to cook until shrimp have cooked through, about 4 - 5 minutes.
  • Stir in chicken, green onions and parsley. Serve immediately garnishing each serving with more parsley if desired.

Nutrition Facts : Calories 637 kcal, Carbohydrate 53 g, Protein 46 g, Fat 24 g, SaturatedFat 7 g, Cholesterol 282 mg, Sodium 901 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving

JAMBALAYA RECIPE (CREOLE)



Jambalaya Recipe (Creole) image

An authentic Creole Jambalaya recipe! A delicious one-pot meal coming to you from New Orleans is pure comfort food filled to the brim with chicken, shrimp, andouille sausage, rice, seasonings, spices and incredible flavours! Ready and on the table in 45 minutes!

Provided by Karina

Categories     Dinner

Time 1h

Number Of Ingredients 21

3 tablespoons cooking oil, (divided)
2 tablespoons Slap Ya Mama/Cajun seasoning, ((adjust to suit your tastes/heat preference))
10 ounces (300 g) andouille sausage, (sliced into rounds)
1 pound (500 g) boneless skinless chicken breasts or thighs, (cut into 1 inch pieces)
1 onion (diced)
1 small green bell pepper (capsicum), (seeded and diced)
1 small red bell pepper (capsicum), (seeded and diced)
2 stalks/ribs celery, (chopped)
4 cloves garlic, (minced)
14 ounces (400 g) can crushed tomatoes
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon each dried thyme and dried oregano
1/2 teaspoon red pepper flakes ((or 1/4 teaspoon Cayenne powder))
1/2 teaspoon hot pepper sauce
2 teaspoons Worcestershire sauce
1 cup thinly sliced okra ((or 1 teaspoon file powder))
1 1/2 cups uncooked white rice ((short grain or long grain))
3 cups low sodium chicken broth
1 pound (500 g) raw shrimp/prawns (tails on or off, peeled and deveined)
Sliced green onions and chopped parsley, (to garnish)

Steps:

  • Heat 1 tablespoon of oil in a large pot or Dutch oven over medium heat. Season the sausage and chicken pieces with half of the Cajun seasoning.
  • Brown sausage in the hot oil; remove with slotted spoon and set aside. Add remaining oil to the pot and sauté chicken until lightly browned. Remove with slotted spoon; set aside.
  • Sauté the onion, bell pepper and celery until onion is soft and transparent. Add the garlic and cook until fragrant (30 seconds).
  • Stir in the tomatoes; season with salt, pepper, thyme, oregano, red pepper flakes (or Cayenne powder), hot pepper sauce, Worcestershire sauce, and the remaining Cajun seasoning. Stir in the okra slices (or file powder), chicken and sausage. Cook for 5 minutes, while stirring occasionally.
  • Add in the rice and chicken broth, bring to a boil, then reduce heat to low-medium. Cover and let simmer for about 20 to 25 minutes, or until liquid is absorbed and rice is cooked, while stirring occasionally.
  • Place the shrimp on top of the Jambalaya mixture, stir through gently and cover with lid. Allow to simmer while stirring occasionally, until the shrimp are cooked through and pink (about 5-6 minutes, depending on the size/thickness of the shrimp being used).
  • Season with a little extra salt and pepper if needed and remove from heat. Adjust heat with extra hot sauce, Cayenne pepper or Cajun seasoning. Serve immediately with sliced green onions and parsley.

Nutrition Facts : Calories 576 kcal, Carbohydrate 46 g, Protein 43 g, Fat 22 g, SaturatedFat 5 g, Cholesterol 183 mg, Sodium 496 mg, Fiber 4 g, Sugar 5 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

JAMBALAYA



Jambalaya image

Jambalaya is a heavy stew with sausage, shrimp and rice will spice up any dinner table.

Provided by Paula Deen

Categories     classics     cold weather     comfort food     fall     Family Supper     guys night     southern     winter

Time 20m

Yield 6

Number Of Ingredients 15

2 1/2 cups water
1 (14-oz) can diced tomatoes
1 (8-oz) can tomato sauce
1/2 lb smoked sausage, fully cooked, cut into 1/4-inch slices
1/2 to 3/4 lb medium fresh shrimp, peeled and deveined
1 cup long grain rice
3 tablespoons dried minced onion
1 tablespoon dried parsley flakes
1 tablespoon beef bouillon granules
1/2 teaspoon dried thyme leaves
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 bay leaf

Steps:

  • In a Dutch oven, combine mix, water, tomatoes, tomato sauce and smoked sausage. Bring mixture to a boil over medium-high heat. Cover, reduce heat and let simmer for 20 minutes. Add shrimp and cook for an additional 5 to 7 minutes, or until shrimp are pink. Serve immediately.
  • In a small bowl, combine rice, onion, parsley, beef bouillon, thyme, garlic powder, black pepper, cayenne pepper, salt, and bay leaf. Pour into cellophane bag.

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