JAMBALAYA-STUFFED TOMATOES
Looking for something quick one evening, I had leftover rice and shrimp. The rest is history and my family loves these. For best results, refrigerate the cooked tomatoes overnight. They get better upon rewarming on the second day.
Provided by Randy Schultz
Categories Appetizers and Snacks Seafood Shrimp
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish.
- Remove the tops from tomatoes; scoop out the insides. Chop the tomato meat and set aside for later use. Liberally season the insides of tomatoes with salt and black pepper.
- Melt butter in a frying pan over medium-high heat. Cook and stir onion and green onion until lightly browned, 1 to 2 minutes. Add green pepper, ham, rice, and thyme; cook until warmed, 3 to 5 minutes. Remove from heat.
- Fill each tomato with the rice mixture, 2 to 3 shrimp, and reserved tomato meat. Pour about 1 tablespoon chicken broth into each tomato. Place tomatoes in the prepared baking dish. Spoon any leftover rice mixture and tomato meat around the stuffed tomatoes in the baking dish.
- Bake in the preheated oven until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 20 minutes. Sprinkle tomatoes with Parmesan cheese and bake until cheese is melted, 3 to 5 more minutes.
Nutrition Facts : Calories 201.8 calories, Carbohydrate 20.5 g, Cholesterol 97 mg, Fat 6.9 g, Fiber 2.9 g, Protein 15.1 g, SaturatedFat 3.5 g, Sodium 368 mg, Sugar 5.8 g
JAMBALAYA STUFFED TOMATOES
Steps:
- Warm up the oven, hot, 400 degrees. Cut the tops off the tomatoes and discard. Hollow out the hulls and set aside the meat. seeds and juices. Liberally salt and pepper the inside of the tomatoes. In a large frying pan, melt the 2 tablespoons of butter and add the onions. Cook for two minutes on med/high heat. Add the ham and the sliced green pepper, and cook for another minute. Add the rice, cumin and the thyme, just cook till warmed and remove from heat. Fill the tomatoes with the mixture, tucking the uncooked shrimp in with it. If you make 2 or 6 or whatever, I use the tomato pulp as a filler if I don't have enough. After you've filled them, pour just enough chicken broth into each tomato to keep everything moist. In almost every instance that I make this, I have leftover rice, tomato etc. Just line the bottom of your glass pan with the extra and bake it with the tomatoes. Fire em in the oven, 400 degrees, for about 20 minutes. While these are baking, prepare the bread crumb topping. Crush one clove of garlic and chop it finely. Cook it in a medium frying pan until it browns in 2 tablespoons of olive oil. Finely cube two slices of bread into 1/4" cubes and add these to the frying pan, stir frying until crisp and browned. In the last few minutes of baking, top each tomato with bread brumbs and parmesan and finish in the oven, baking til the paremsan melts. This goes well with warmed breads and a nice light Riesling.
JAMBALAYA STUFFING
This stuffing is meant to be served with Recipe #337906. Half the stuffing is cooked in the turkey, the remainder is baked separately. If you prefer to cook all the stuffing separately, use a 4 qt. casserole dish. Originally from a November 1987 issue of Bon Appetit in a "Creole Thanksgiving" article.
Provided by Leslie in Texas
Categories Crab
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil in heavy 5-quart saucepan over medium heat.
- Add andouille and stir until crisp and brown, about 10 minutes; transfer to paper towels using slotted spoon, to drain.
- Add bell peppers,onion,celery, garlic,thyme,bay leaves, pepper,white pepper, file' and cayenne to saucepan.
- Cover and cook over low heat until vegetables are tender, stirring occasionally, about 15 minutes.
- Mix in stock,tomatoes and salt; increase heat and bring to a boil.
- Stir in rice; reduce heat to low, cover and cook until rice has absorbed all liquid, about 22 minutes.
- Transfer rice mixture to a large bowl, add the andouille sausage and green onions and cool.
- Can be prepared 1 day ahead. Cover and chill. Bring to room temperature before continuing.
- Preheat oven to 375 degrees.
- Stir crab into stuffing.
- Reserve 7 cups stuffing for turkey (if desired).
- Spoon remaining stuffing into a 2-quart baking dish and cover tightly.
- Can be prepared 4 1/2 hour ahead and refrigerated.
- Bake until hot, about 40 minutes, and serve.
Nutrition Facts : Calories 640.1, Fat 25.6, SaturatedFat 7.1, Cholesterol 79.9, Sodium 1844.6, Carbohydrate 67.8, Fiber 4.4, Sugar 5.6, Protein 34
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-STUFFED TOMATOES
Looking for something quick one evening, I had leftover rice and shrimp. The rest is history and my family loves these. For best results, refrigerate the cooked tomatoes overnight. They get better upon rewarming on the second day.
Provided by Randy Schultz
Categories Shrimp Appetizers
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish.
- Remove the tops from tomatoes; scoop out the insides. Chop the tomato meat and set aside for later use. Liberally season the insides of tomatoes with salt and black pepper.
- Melt butter in a frying pan over medium-high heat. Cook and stir onion and green onion until lightly browned, 1 to 2 minutes. Add green pepper, ham, rice, and thyme; cook until warmed, 3 to 5 minutes. Remove from heat.
- Fill each tomato with the rice mixture, 2 to 3 shrimp, and reserved tomato meat. Pour about 1 tablespoon chicken broth into each tomato. Place tomatoes in the prepared baking dish. Spoon any leftover rice mixture and tomato meat around the stuffed tomatoes in the baking dish.
- Bake in the preheated oven until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 20 minutes. Sprinkle tomatoes with Parmesan cheese and bake until cheese is melted, 3 to 5 more minutes.
Nutrition Facts : Calories 201.8 calories, Carbohydrate 20.5 g, Cholesterol 97 mg, Fat 6.9 g, Fiber 2.9 g, Protein 15.1 g, SaturatedFat 3.5 g, Sodium 368 mg, Sugar 5.8 g
JAMBALAYA STUFFED PEPPERS
Make and share this Jambalaya Stuffed Peppers recipe from Food.com.
Provided by Cook and Eat Happy
Categories Pork
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cut the tops of peppers and hollow them out.
- Dice the tops.
- Dice the sausage.
- Butterfly the chicken and cut into cubes.
- Salt and pepper the chicken. (1ts salt, 1ts black pepper).
- Preheat oven to 375 degrees.
- Heat oil over medium heat.
- Saute onions, celery, and peppers for 10 minutes.
- Add in stock, tomatoes, sausage, and salt. Bring to a boil.
- Stir in rice and chicken.
- Ladle rice mixture into peppers.
- Cover with foil and bake for 45-50 minutes.
- TIP thinly slice the bottom of peppers to help them stand up.
Nutrition Facts : Calories 275.3, Fat 6.6, SaturatedFat 1.4, Cholesterol 19.1, Sodium 976.3, Carbohydrate 40.8, Fiber 4, Sugar 8.9, Protein 12
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