CREOLE JAMBALAYA
Jambalaya is a traditional Louisiana dish, coming from our Spanish and French culture. Rice is the main ingredient, with different meats or seafood mixed in. I particularly like this variation with shrimp and ham. -Ruby Williams, Bogalusa, Louisiana
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a Dutch oven over medium-high heat, saute the onion, celery and green pepper in butter until tender. Add garlic; cook 1 minute longer. Add the next 9 ingredients; bring to a boil over medium-high heat. Reduce heat; cover and simmer until rice is tender, about 25 minutes. , Add shrimp and parsley; simmer, uncovered, until shrimp turn pink, 7-10 minutes.
Nutrition Facts : Calories 270 calories, Fat 6g fat (3g saturated fat), Cholesterol 132mg cholesterol, Sodium 974mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 25g protein.
HATTIE'S CREOLE JAMBALAYA
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- Coat a large, deep skillet with olive oil and keep on high heat until oil sizzles.
- Dredge chicken and shrimp in flour and add to skillet with andouille sausage. Lower heat and remove the par-cooked shrimp. Add garlic, peppers, celery, okra, and onion and cook on low heat for about 4 minutes, stirring constantly. Add all seasoning and diced tomatoes and Worcestershire.
- Add uncooked rice and simmer for 2 to 3 minutes on low heat. Add stock and tomato juice, then simmer for 5 minutes on medium heat, taking care to stir to prevent sticking. Once rice has completely cooked, add shrimp and crawfish; simmer for 2 minutes.
- Serve in a deep bowl and garnish with fresh chopped scallions and parsley.
CREOLE JAMBALAYA
I've been to New Orleans a couple of times and absolutely loved jambalaya. Here is a version from the Napoleon House in the French Quarter. If you cannot find Anouille sausage, just subsitute another spicy sausage.
Provided by Scarlett516
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Melt the butter and sauté the sausage and chicken just a little bit.
- Add the onions and green pepper and sauté a little longer, until fragrant.
- Add the rest of the ingredients, bring to a boil, then cover and cook on low until the liquid is absorbed and the rice is tender. This should take about 30 minutes.
CREOLE JAMBALAYA
An Old fashioned jambalaya recipe. I use a local hot sausage for this recipe but if you don't have any handy, any spicy pork sausage will work, I used to use chorizo when I was not in Louisiana, it works pretty good. You can also use any kind of left over meat if you like. I use chicken but have also used pork and it works fine. Use any kind of broth you like, I prefer chicken. Remember that white rice is cool but par boiled rice is a lot more forgiving. The key to a good Jambalaya is LEAVE IT ALONE, once you put the lid on let it cook for at least 30 min before you check on it.
Provided by Tread
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Chop the left over pork or chicken into small chunks and slice the smoked sausage.
- Chop the onions, Celery, Bell Pepper, Jalapeno and mince the garlic herbs and ham.
- Remove the skin from the sausage if it has any.
- In a heavy bottomed pot with a tight fitting lid, brown the pork sausage braking it up, after the sausage is good and brown remove it with a slotted spoon If you have a lot of rendered fat you can pour it out but leave a couple of table spoons so you can brown your veggies. If you don't have any fat left over use a couple table spoons of butter to brown your veggies,.
- Brown your onions bell pepper and celery slowly when slightly brown add the garlic, when that browns slightly, add the ham then minced herbs, bay leaf, cloves and chili powder stir till it starts smelling Good.
- Add the browned sausage, smoked sausage and left over meat and stir till everything is well mixed.
- Add broth and bring to a boil, as it boils taste the jambalaya to determine how salty and spicy you want to make it. Once your happy with the broth add the rice and let it come to a boil again. Put the lid on it, turn it down to a medium low and LEAVE IT ALONE for at least a half an hour before you go checking it.
CREOLE JAMBALAYA
I found a version of this in reader's digest many years ago. I have since revised it to my own tastes so many times that I no longer even remember what the original recipe was anymore. I love it very spicy so I use extra hot sauce at the table. Tabasco is my preferred brand but Frank's isn't too bad. Just not as spicy but with very good flavor.
Provided by Karen From Colorado
Categories Chicken
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Cook onions, garlic, green pepper and celery in the bacon drippings or cooking oil until onion is browned.
- Add parsley, ham, thyme, and bay leaves; cook 5 minutes, stirring often.
- Add salt, hot sauce, tomatoes with juice, tomato sauce, and 2 cups of water; simmer 5 minutes.
- Add rice; reduce heat and simmer, covered for 30 minutes.
- Add shrimp and smoked sausage; cover and simmer 10 or 15 minutes longer or until rice is tender and liquid is absorbed.
- Season to taste with salt and more hot sauce.
- -------Chicken Jambalaya--------.
- Add chicken and polish sausage.
- When the onion-celery mix is done, finish as directed, omitting ham and shrimp.
HATTIE'S CREOLE JAMBALAYA
Why not serve Jambalaya for Sunday dinner this week? As with most Cajun or Creole spicy foods, serve with cold beer or a good wine and crusty bread. Recipe courtesy Justin Mason; Hattie's Restaurant
Provided by Denise
Categories Stew
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 24
Steps:
- Coat a large, deep skillet with olive oil and keep on high heat until oil sizzles.
- Dredge chicken and shrimp in flour and add to skillet with andouille sausage.
- Lower heat and remove the par-cooked shrimp.
- Add garlic, peppers, celery, okra, and onion and cook on low heat for about 4 minutes, stirring constantly.
- Add all seasoning and diced tomatoes and Worcestershire.
- Add uncooked rice and simmer for 2 to 3 minutes on low heat.
- Add stock and tomato juice, then simmer for 5 minutes on medium heat, taking care to stir to prevent sticking.
- Once rice has completely cooked, add shrimp and crawfish; simmer for 2 minutes.
- Serve in a deep bowl and garnish with fresh chopped scallions and parsley.
Nutrition Facts : Calories 626.6, Fat 11.2, SaturatedFat 3.1, Cholesterol 90.5, Sodium 490.5, Carbohydrate 98.5, Fiber 8.3, Sugar 12.4, Protein 34.3
CREOLE JAMBALAYA
Make and share this Creole Jambalaya recipe from Food.com.
Provided by Maymie
Categories One Dish Meal
Time 1h15m
Yield 12 16, 12 serving(s)
Number Of Ingredients 15
Steps:
- In a large stockpot, heat oil then add onions and bell pepper. Cook until onion is translucent.
- Add diced andouille. Cook, stirring often, for 10 minutes.
- Add rice, and continue to cook and stir for 5 minutes.
- Add all remaining ingredients.
- Allow mixture to come to a full rolling boil.
- Remove from heat and cover with a tight fitting lid. Do not open lid for at least 30 minutes, rice will steam and should be perfectly done.
- Stir and serve.
Nutrition Facts : Calories 382.7, Fat 10.8, SaturatedFat 3.8, Cholesterol 21.6, Sodium 858.8, Carbohydrate 57.4, Fiber 2, Sugar 2.4, Protein 12.2
AUTHENTIC CREOLE JAMBALAYA
Make and share this Authentic Creole Jambalaya recipe from Food.com.
Provided by Dona England
Categories Creole
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Saute onion, green pepper, celery, garlic in melted butter Add shrimp and ham and saute about 5 minutes.
- Stir in tomatoes and cook 10 minutes.
- Stir in rice, add seasoning and liquid.
- Bring to a boil cover and simmer until rice is done.
AMERICAN KITCHEN CLASSIC CREOLE JAMBALAYA
This dish is a New Orleans Creole-style "red" jambalaya. Creole cuisine evolved in the homes of well-to-do aristocrats, or those who imitated their lifestyle, and who mainly lived on country plantation estates. A lot of people believe Creole cuisine is New Orleans based but it isn't so. Traditionally this recipe would have seafood, such as crayfish or shrimp, added but for alot of people, seafood is an acquired taste. If you wish to add seafood, do so at the time you add the onions.
Provided by Member 610488
Categories Chicken Thigh & Leg
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in large saucepan over medium-high heat until hot. Add chicken and sausage and cook 4 to 5 minutes or until browned, turning occasionally.
- Add onion, green bell pepper, red bell pepper and celery to saucepan; cook and stir 3 to 5 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute or until aromatic.
- Add undrained tomatoes, bay leaf, thyme, salt and pepper to mixture; stir to combine. Create an open space in the middle of the pan by pushing everything to the edge of the pan and sprinkle rice evenly over bottom of pan.
- Add water; DO NOT STIR. Cover; reduce heat to medium-low and simmer 25 to 30 minutes or until rice is tender. Stir in red pepper flakes. Mix well.
Nutrition Facts : Calories 418.1, Fat 21.5, SaturatedFat 6.6, Cholesterol 79.6, Sodium 906.9, Carbohydrate 29.8, Fiber 1.7, Sugar 3, Protein 24.9
CREOLE SEAFOOD JAMBALAYA
Make and share this Creole Seafood Jambalaya recipe from Food.com.
Provided by momofpjc
Categories One Dish Meal
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in deep skillet or saucepan.
- Saute scallions, pepper, celery and garlic and cook over medium-high heat until tender.
- Stir in shrimp and oysters.
- Cook 5 minutes, then add remaining ingredients, except rice.
- Reduce heat and simmer 10-15 minutes.
- Stir in rice, cover and cook 45-60 minutes or until rice is tender.
Nutrition Facts : Calories 634.4, Fat 24.5, SaturatedFat 11.7, Cholesterol 301, Sodium 575.3, Carbohydrate 56.9, Fiber 3.5, Sugar 3.9, Protein 45.4
CREOLE JAMBALAYA
Adapted from Chicago's famed House of Blues version of Jambalaya, this one takes less time, but doesn't skimp on BIG BAYOU flavor! It is one dish I am repeatedly asked to make. The great thing is you can throw in any number of meats and seafood that you have on hand, and leave one out if you want--any combination still tastes delicious! Have plenty of ice-cold beer on hand, you're gonna need it!
Provided by TinyBubbles
Categories One Dish Meal
Time 1h45m
Yield 4-6 2 cup servings, 4-6 serving(s)
Number Of Ingredients 32
Steps:
- For the sauce:.
- Heat bacon fat (or butter) in heavy saucepan and saute diced ham and sausage until crisp. Add onion, celery, both types of peppers, and garlic. Saute until tender, about 15 minutes.
- Add creole seasoning, tomatoes, sauce, and bay leaves. Cook 10-15 minutes, stirring occasionally.
- Add water and bouillon and cook on low for 45 minutes. Then remove bay leaves. Sauce can be made a day ahead.
- For the Jambalaya:.
- Heat butter in skillet, saute Andouille sausage until crisp . Sprinkle shrimp with creole seasoning, and saute until opaque, but not tough. Add chicken and bacon. Deglaze the pan with the prepared sauce, and heat through.
- Stir in hot cooked white rice.
- Serve topped with chopped fresh parsley and a whole Scotch Bonnet pepper.
- Note: diced, leftover pork, crawfish, or other meat/seafood can bee added as well.
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