Jambalaya Sausage And Beef Food

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BUBBA'S JAMBALAYA



Bubba's Jambalaya image

Easy Southern classic, with chicken, sausage, ham, and shrimp.

Provided by FORDMAN88

Categories     Soups, Stews and Chili Recipes     Stews     Jambalaya Recipes

Time 1h5m

Yield 12

Number Of Ingredients 14

6 slices bacon, cut into 1 inch pieces
1 cup chopped celery
1 green bell pepper, seeded and chopped
1 onion, chopped
½ pound cubed cooked ham
½ pound cubed cooked chicken
½ pound cubed smoked sausage
2 (14.5 ounce) cans crushed tomatoes, with liquid
2 cups beef broth
2 cups chicken broth
1 teaspoon dried thyme
2 teaspoons Cajun seasoning
2 cups uncooked white rice
½ pound salad shrimp

Steps:

  • Heat a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon pieces with a slotted spoon, and set aside. Add celery, bell pepper, and onion to the bacon drippings, and cook until tender.
  • Add the ham, chicken and sausage to the pot, and pour in the tomatoes, beef broth and chicken broth. Season with thyme and Cajun seasoning. Bring to a boil, and add the rice. Bring to a boil, then turn the heat to low, cover, and simmer for about 20 minutes, until the rice is tender.
  • Stir in the shrimp and bacon just before serving, and heat through. If you use uncooked shrimp, let it cook for about 5 minutes before serving.

Nutrition Facts : Calories 348.5 calories, Carbohydrate 32.3 g, Cholesterol 72.4 mg, Fat 13.8 g, Fiber 2.2 g, Protein 22.7 g, SaturatedFat 4.6 g, Sodium 1176.5 mg, Sugar 1.4 g

SAUSAGE JAMBALAYA



Sausage Jambalaya image

My family has enjoyed this delicious Cajun recipe for many years. -Lizzie Whitten, Oak Grove, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 8 servings.

Number Of Ingredients 14

12 small pork sausage links, cut into 1-inch pieces
1 cup finely chopped onion
1 cup finely chopped green pepper
4 garlic cloves, minced
2 tablespoons canola oil
1-1/2 cups cubed cooked chicken
1-1/2 cups cubed fully cooked ham
1 can (28 ounces) diced tomatoes, undrained
1 cup uncooked long-grain rice
1 can (14-1/2 ounces) chicken broth
3 tablespoons minced fresh parsley
1 teaspoon salt
1/2 to 1 teaspoon pepper
1/2 to 3/4 teaspoon dried thyme

Steps:

  • In heavy skillet, saute the sausage, onion, green pepper and garlic in oil until vegetables are tender. Add chicken and ham; cook for 5 minutes. Stir in the remaining ingredients. , Transfer to a 2-qt. baking dish. Cover and bake at 350° for 1 hour or until rice is tender and liquid absorbed.

Nutrition Facts : Calories 319 calories, Fat 14g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 1292mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 20g protein.

SMOKED SAUSAGE JAMBALAYA



Smoked Sausage Jambalaya image

Make and share this Smoked Sausage Jambalaya recipe from Food.com.

Provided by ratherbeswimmin

Categories     One Dish Meal

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb smoked sausage, cut into 1/2 inch slices
1 lb ground beef
1 medium green pepper, chopped
1/2 cup chopped green onion
5 garlic cloves, minced
1 (28 ounce) can tomatoes
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked rice
1 1/2 cups water

Steps:

  • Cook sausage in Dutch oven until browned; remove from skillet and discard drippings.
  • Combine ground beef, green pepper, onion and garlic; cook until beef is browned.
  • Add tomatoes, salt, pepper, and sausage.
  • Cover; simmer 20 minutes.
  • Add rice and water to meat-vegetable mixture.
  • Cover and cook 25 minutes or until the rice is tender.

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

QUICK JAMBALAYA



Quick Jambalaya image

This quick and easy recipe will fill up your family with delicious jambalaya flavors without spending hours in the kitchen.

Provided by Hillshire Farm(R) Brand

Categories     Trusted Brands: Recipes and Tips     Hillshire Farm®

Time 40m

Yield 6

Number Of Ingredients 13

1 (14 ounce) package Hillshire Farm® Smoked Sausage
1 tablespoon butter or margarine
1 onion, chopped
1 red bell pepper, seeded, chopped
1 green bell pepper, seeded, chopped
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
½ teaspoon hot pepper sauce
½ teaspoon ground black pepper
¼ teaspoon crushed red pepper flakes
1 pinch Salt to taste
½ pound large raw shrimp, peeled, deveined
6 cups hot cooked long grain white rice

Steps:

  • Cut sausage into 1/2-inch slices. Melt butter in a 5 to 6-quart pan over medium-high heat. Add sausage, onion, red bell pepper, green bell pepper and garlic; cook, stirring occasionally, 5 minutes or until vegetables are soft and sausage is lightly browned.
  • Stir in tomatoes, pepper sauce, black pepper, crushed red pepper flakes and salt to taste. Bring to a boil; add shrimp. Cook 3 minutes or until shrimp are cooked and opaque in center.
  • Gently stir in hot rice and cook 3-5 minutes or until heated through.

Nutrition Facts : Calories 948.3 calories, Carbohydrate 150.9 g, Cholesterol 104 mg, Fat 23 g, Fiber 6.1 g, Protein 30 g, SaturatedFat 8.8 g, Sodium 862.4 mg, Sugar 2.3 g

LOUISIANA SAUSAGE JAMBALAYA



Louisiana Sausage Jambalaya image

Oh Boy, is this one good! It's a simple, but very authentic Louisiana jambalaya recipe given to me by a friend who grew up in New Orleans! Nice and spicy!

Provided by Grace Lynn

Categories     One Dish Meal

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 15

1/2 cup butter
2 yellow onions, chopped
4 stalks celery, chopped
5 green onions, chopped
1 large green bell pepper, chopped
4 cloves garlic, finely chopped
1 serrano chili pepper, finely chopped with seeds
2 bay leaves
1 tablespoon creole seasoning
1 teaspoon ground cayenne pepper
1/2 teaspoon dried thyme, crumbled
1 1/2 lbs andouille sausages or 1 1/2 lbs smoked sausage, sliced into 1/2 inch slices,then cut into quartered wedges
2 (14 1/2 ounce) cans chicken broth
1 (14 1/2 ounce) can diced tomatoes with juice
3 cups long-grain rice

Steps:

  • Melt butter in large pot over medium-high heat.
  • Add the onions, green onions, bell pepper, garlic, serrano chile, bay leaves, Creole Seasoning, cayenne pepper and thyme.
  • Cover and cook until vegetables are tender, stirring occasionally, about 15 minutes.
  • Add sausage, broth, tomatoes and rice.
  • Bring mixture to simmer.
  • Reduce heat to low, cover and cook until rice is very tender, stirring occasionally, about 30 minutes to 45 minutes.

OVEN BAKED JAMBALAYA



Oven Baked Jambalaya image

Impress your family and friends when you serve this classic and flavorful Creole dish and best of all, it's easily made in the oven. I brought a huge roaster pan full to a neighborhood fish fry and needless to say, there were no leftovers. Follow the link for the Creole Seasoning Blend, and make your very own seasoning!

Provided by JOSLYN

Categories     Soups, Stews and Chili Recipes     Stews     Jambalaya Recipes

Time 2h45m

Yield 16

Number Of Ingredients 16

½ cup butter
1 large onion, diced
1 large green bell pepper, chopped
4 stalks celery, chopped
4 cloves garlic, minced
1 (6 ounce) can tomato paste
3 leaf (blank)s bay leaves
3 tablespoons Creole seasoning blend (such as the one linked in the footnote)
4 teaspoons Worcestershire sauce
2 (28 ounce) cans whole peeled tomatoes
7 cups chicken stock
3 cups chopped cooked ham
3 cups cooked andouille sausage, sliced
3 cups cooked chicken, cut into bite-sized pieces
3 cups frozen cooked shrimp
4 cups uncooked long-grain white rice

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.

Nutrition Facts : Calories 541.1 calories, Carbohydrate 47.6 g, Cholesterol 124.7 mg, Fat 25.8 g, Fiber 2.6 g, Protein 28.5 g, SaturatedFat 10.1 g, Sodium 1857.9 mg, Sugar 5.3 g

JAMBALAYA



Jambalaya image

Make and share this Jambalaya recipe from Food.com.

Provided by SoinFool2

Categories     One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 19

1 lb kielbasa or 1 lb andouille sausage, sliced into 1/2 thick slices
1 lb raw chicken, any type, Cut up into bite size pieces
1 lb shrimp or 1 lb crawfish, cleaned
1 cup onion, diced
1/2 cup green pepper, diced
1/2 cup celery, diced
2 tablespoons garlic, minced
1 tablespoon olive oil or 1 tablespoon vegetable oil
2 cups long grain rice (not instant)
4 cups beef broth
2 cups water
1 (15 ounce) can diced tomatoes, including juice
4 green onions, sliced
2 1/2 teaspoons paprika
1 teaspoon black pepper
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
1 teaspoon dried oregano
1 teaspoon dried thyme

Steps:

  • In a large stockpot ( 8 qts or larger) heat 1 Tablespoon oil, add onion, green pepper, celery and garlic. Saute for 3 to 4 minutes or until vegetables begin to soften.
  • Add sausage and cook until sausage begins to brown. Add chicken and cook 7 to 10 minutes or until chicken loses its pink color.
  • Add beef broth, 1 cup of water, rice and seasonings. Bring to boil, reduce to simmer and cover. Simmer for 25 to 30 minutes or until rice is tender. Add additional water if necessary. This dish should be loose with a good amount of sauce. Stir in seafood, cook for 3 to 4 minutes or until seafood is pink and cooked through. Taste and add salt if necessary. If you used regular beef broth( not low sodium) you probably will not have to add salt.
  • Stir in tomatoes and top with green onions. Serve with crusty bread and a salad for a complete meal.

Nutrition Facts : Calories 861.9, Fat 47.1, SaturatedFat 14.1, Cholesterol 268.9, Sodium 2061.7, Carbohydrate 61.8, Fiber 3.5, Sugar 5.1, Protein 45

JAMBALAYA (SAUSAGE AND BEEF)



Jambalaya (Sausage and Beef) image

Make and share this Jambalaya (Sausage and Beef) recipe from Food.com.

Provided by Kikimony

Categories     Pork

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 14

3 cups raw rice
3 (10 1/4 ounce) cans franco american beef gravy
1 lb andouille sausages or 1 lb kielbasa
2 lbs ground beef
3/4 lb mild pork sausage (Jimmy Dean)
1 (11 ounce) can canned mushroom slices
1 (4 ounce) can canned mushroom slices
3 cans water
3 cups of chopped onions
3/4 cup shallot
3 teaspoons salt
3/4 teaspoon cayenne
3/4 teaspoon black pepper
parsley

Steps:

  • Brown ground meat and sausages.
  • Drain and lightly rinse.
  • Add vegetables and seasonings to pan and cook 10 minutes with meats.
  • Add gravy, water, and mushrooms.
  • Bring to a boil.
  • Simmer for 15 minutes.
  • Add rice, bring to boil for a few minutes.
  • Put in pan and cover with foil.
  • Bake in 350 for 45 minutes.

Nutrition Facts : Calories 932, Fat 47, SaturatedFat 17.3, Cholesterol 143.4, Sodium 2751.9, Carbohydrate 75.4, Fiber 4.8, Sugar 4.5, Protein 49.2

CABBAGE JAMBALAYA



Cabbage Jambalaya image

If you like cabbage, you are going to love this! It's meaty, it's got flavor, but it's not too spicy. Feel free to add more heat if you like. Just put a tiny amount of cayenne in, but be sure to taste before you add any more. You can always add more, but you can't take it away.

Provided by FLUFFSTER

Categories     Pork

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb ground beef
1 lb smoked sausage, cut into 1/4-inch slices
1 onion, chopped
3 stalks celery, chopped
1 garlic clove, chopped
1 medium cabbage, chopped
1 (14 1/2 ounce) can stewed tomatoes
14 1/2 fluid ounces water
1 cup uncooked rice
garlic salt

Steps:

  • In a large stock pot over medium-high heat, combine ground beef, smoked sausage, celery, onion, and garlic until beef is evenly brown.
  • Stir in cabbage,tomatoes, water and rice.
  • Season with garlic salt.
  • Bring to a boil, reduce heat to low.
  • Cover and cook for 35 to 40 minutes, or until rice is done.

CHEF JOHN'S SAUSAGE & SHRIMP JAMBALAYA



Chef John's Sausage & Shrimp Jambalaya image

While true jambalaya is really more of a thicker rice stew than a soup, it's one of those dishes that more stock can be added to easily make it into a soup recipe. Serve garnished with green onion.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews     Jambalaya Recipes

Time 1h15m

Yield 4

Number Of Ingredients 15

2 tablespoons butter
8 ounces andouille sausage, cut into 1/4-inch slices
2 tablespoons ground paprika
1 tablespoon ground cumin
½ teaspoon cayenne pepper
½ cup diced tomatoes
1 large green bell pepper, diced
2 stalks celery, sliced 1/4 inch thick
4 green onions, thinly sliced
1 teaspoon salt
1 bay leaf
1 cup uncooked brown rice
3 cups chicken stock
1 pound large shrimp, peeled and deveined
salt and ground black pepper to taste

Steps:

  • Place butter and sausage in a large stockpot over medium heat; cook and stir for 5-6 minutes until sausage begins to brown.
  • Stir in paprika, cumin and cayenne; cook for 1 minute.
  • Stir tomatoes, celery, green pepper, green onions, salt, and bay leaf into sausage mixture.
  • Add brown rice and stir to combine. Stir in chicken stock and turn heat to low. Cover and cook for until rice is just tender, about 45 minutes.
  • Stir in shrimp, replace lid and cook for 5 minutes. Season with salt and black pepper.

Nutrition Facts : Calories 495.3 calories, Carbohydrate 37.3 g, Cholesterol 220.9 mg, Fat 25.2 g, Fiber 5.3 g, Protein 30.3 g, SaturatedFat 9.9 g, Sodium 1909.3 mg, Sugar 3.1 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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