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
JAMBALAYA ON A STICK
Make and share this Jambalaya On A Stick recipe from Food.com.
Provided by Gingerbear
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Thaw shrimp, if frozen.
- Peel and devein shrimp.
- Place shrimp, sausage, chicken, green pepper and onion in plastic bag set in a large bowl.
- In small bowl combine vinegar, tomato sauce, olive oil, thyme, pepper sauce and garlic.
- Pour half of the mixture over meat and vegetables.
- Seal bag.
- Chill 1 to 2 hours, turning occasionally.
- Cover and chill remaining tomato mixture.
- Drain meat; discard marinade.
- Alternately thread meat and vegetables on 24 (8 inch) wooden skewers (use 2 skewers per kabob).
- Grill, uncovered, directly over medium coals for 12 to 14 minutes or until shrimp are opaque and chicken is no longer pink, turning occasionally.
- Meanwhile, in a small saucepan heat remaining tomato sauce mixture.
- Combine cooked rice and parsley.
- Spoon onto serving platter.
- Serve alongside kabobs.
- Pass the tomato sauce.
MY JAMBALAYA
Enjoy this low-carb version of jambalaya without missing out on any of the flavor!
Provided by Lynne Douglas
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Heat olive oil and butter together in a large saucepan over medium heat; cook and stir sausage and onion until onion starts to brown, about 10 minutes. Add garlic; cook and stir until fragrant, 1 to 2 minutes.
- Mix green bell peppers, zucchini, tomatoes, chicken broth, rice, Worcestershire sauce, and bay leaf into onion-sausage mixture; bring to a boil. Reduce heat and simmer until rice is tender and mixture is thickened, about 15 minutes.
- Stir chicken and shrimp into tomato-sausage mixture; simmer until chicken and shrimp are heated through, 1 to 2 minutes.
Nutrition Facts : Calories 611.1 calories, Carbohydrate 26.2 g, Cholesterol 263.2 mg, Fat 32.9 g, Fiber 3.4 g, Protein 51 g, SaturatedFat 11.3 g, Sodium 1157.5 mg, Sugar 3.5 g
FORGOTTEN JAMBALAYA
During chilly months, I fix this slow cooker jambalaya recipe at least once a month. It's so easy...just chop the vegetables, dump everything in the slow cooker and forget it! Even my sons, who are picky about spicy things, like this easy jambalaya. -Cindi Coss, Coppell, Texas
Provided by Taste of Home
Categories Dinner
Time 4h50m
Yield 11 servings.
Number Of Ingredients 17
Steps:
- In a 5-qt. slow cooker, combine the tomatoes, broth and tomato paste. Stir in the celery, green peppers, onion, garlic, seasonings and pepper sauce. Stir in chicken and sausage. , Cover and cook on low for 4-6 hours or until chicken is no longer pink. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turn pink. Serve with rice. Freeze option: Place individual portions of cooled stew in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 230 calories, Fat 13g fat (5g saturated fat), Cholesterol 75mg cholesterol, Sodium 1016mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 20g protein.
JAMBALAYA
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
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.
SKILLET JAMBALAYA WITH A KICK
This fast and easy skillet jambalaya comes with a little kick, thanks to the addition of thick and spicy BBQ sauce and hot Italian sausage links.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 6 servings, about 1 cup each
Number Of Ingredients 9
Steps:
- Heat oil in large nonstick skillet on medium-high heat. Add sausage and onions; cook and stir 10 min. or until sausage is no longer pink.
- Add remaining ingredients; mix well. Bring to boil; cover.
- Remove from heat; let stand 5 min. Stir gently before serving.
Nutrition Facts : Calories 400, Fat 16 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 190 mg, Sodium 1510 mg, Carbohydrate 38 g, Fiber 2 g, Sugar 10 g, Protein 26 g
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- Thaw shrimp, if frozen. Peel and devein shrimp. Place shrimp, sausage, chicken, green pepper, and onion in a plastic bag set in a large bowl. In a small bowl combine vinegar, tomato sauce, olive oil, thyme, bottled hot pepper sauce, and garlic. Pour half the mixture over meat and vegetables. Seal bag. Chill 1 to 2 hours, turning occasionally. Cover and chill remaining tomato mixture. Drain meat; discard marinade. Alternately thread meat and vegetables on twenty-four 8-inch wooden skewers (use two skewers per kabob).
- Grill, uncovered, directly over medium coals for 12 to 14 minutes or until shrimp are opaque and chicken is no longer pink, turning occasionally.
- Meanwhile, in a small saucepan heat remaining tomato sauce mixture. Combine cooked rice and parsley. Spoon onto serving platter. Serve alongside kabobs. Pass tomato sauce. Makes 6 servings.
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