JEN'S JAMBALAYA
My family loves a lot of flavor and spice in our food and jambalaya delivers. This is my version of a New Orleans jambalaya that's got a nice kick to it but not overly hot for those whose tongues can't handle it.
Provided by JenC
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Time 1h
Yield 4
Number Of Ingredients 15
Steps:
- Melt margarine in a large saucepan over medium heat. Stir in onion, celery, and green pepper; cook until softened, about 5 minutes. Pour in diced tomatoes, chicken broth, and rice; season with basil, garlic, pepper, hot sauce, and bay leaf. Bring to a boil over medium-high heat, then turn heat to medium-low, cover, and simmer until the rice is done, about 20 minutes.
- Once the rice has cooked, stir in chicken, sausage, and shrimp. Simmer for a few minutes until heated through. Remove bay leaf before serving.
Nutrition Facts : Calories 374.6 calories, Carbohydrate 31.9 g, Cholesterol 80 mg, Fat 16.8 g, Fiber 1.9 g, Protein 21.1 g, SaturatedFat 4.7 g, Sodium 1064.2 mg, Sugar 4.1 g
JOHN'S JAMBALAYA
Provided by Food Network
Categories main-dish
Time 2h45m
Yield Approximately 20 servings
Number Of Ingredients 25
Steps:
- In a large pot over medium-high heat add chickens and cover with water. Bring to a boil. Reduce heat and simmer until the chickens are cooked through. Remove the bones, setting aside the chicken meat and broth.
- In a large saucepan, fry the ground spicy sausage until cooked through. Set aside.
- In a large pot over medium heat, fry the bacon until crisp. Add the onions, celery, green and red peppers, and garlic cloves. Cook until the vegetables sweat. Add all seasonings and the hot sauce, to taste. Stir together. Add the chicken broth as needed and bring to a boil. Add the tomatoes, corn, and mushrooms. Add additional spices, to taste. Add the reserved chicken meat, reserved ground sausage, butter, smoked sausage, and ham. Add additional chicken broth as needed and return to a boil. Add the shrimp and continue to cook. When the shrimp are cooked through, determine that there is enough liquid to cook the rice. Add additional chicken broth, if needed. Add the rice and bring to a boil. Turn the heat down to low. The jambalaya is finished when the rice is fully cooked. Serve in large bowls.
EVERYTHING JAMBALAYA
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
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
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.
JENNY'S JAMBALAYA
Chicken, sausage, and shrimp on rice.
Provided by GAP
Categories Jambalaya
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Select a medium-high setting for an electric skillet; heat oil in hot skillet. Cook onion in oil until soft. Stir in tomatoes, chicken, and sausage. Season with garlic powder, hot sauce, salt, and pepper. Stir in rice, pour in broth, and add shrimp.
- Cover electric skillet. Cook at 300 degrees F (150 degrees C) for about 20 to 25 minutes, or until rice is tender.
Nutrition Facts : Calories 523.6 calories, Carbohydrate 52.4 g, Cholesterol 206.5 mg, Fat 14.6 g, Fiber 2.8 g, Protein 44.9 g, SaturatedFat 3.4 g, Sodium 1661.5 mg, Sugar 8.5 g
CAJUN JAMBALAYA (AUTHENTIC)
My first time making Jambalaya and my family absolutely loved it. I researched the Cajuns on wikipedia and came up with this recipe. It utilizes what they had available at the time. Enjoy!
Provided by Chef stevemib
Categories Stew
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Bring large pot of water to boil and add corn.
- Cook for 15 minutes
- Reserve water.
- Using same water boil chicken 20 minutes
- Reserve water for stock.
- With a sharp knife scrape corn off the cob.
- Remove chicken from the bone and dice.
- Put tomato sauce, chicken, sausage, all veggies, 4 cups reserved chicken stock, evaporated milk and spices in a pot.
- Bring to a boil and simmer 40 minutes.
- Place rice in 8 cups reserved chicken and corn stock (add water if needed) and bring to boil and simmer 20 minutes.
- Add whole shrimp and simmer 10 minutes.
- Serve over rice.
Nutrition Facts : Calories 1446.2, Fat 41.9, SaturatedFat 13.7, Cholesterol 334.6, Sodium 3361.3, Carbohydrate 183.1, Fiber 8.7, Sugar 28.9, Protein 83.8
GINNY'S JAMBALAYA
Three years ago, I went on a hunt for a jambalaya recipe. So many to choose from. Here's another one to choose from now. : ) This doubles easily and freezes well. I made this again last night to see if it was as good as I remembered. Verdict: Most Definitely!
Provided by GinnyP
Categories One Dish Meal
Time 2h
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- In a large saucepot, combine the chicken, water, quartered onion, quartered celery, sliced garlic, 1 t salt and reserved shrimp shells.
- Bring to a simmer over medium-high heat, then reduce the heat and cook (partially covered) until the chicken is cooked, about 20 minutes.
- Remove the chicken from the cooking liquid.
- Drain and reserve the cooking liquid, discarding the solids.
- (At this point, I place cheesecloth over my fine mesh strainer and pour the strained liquid through. Now all the teeny particles are strained as well and you have a beautifully clear stock!) Add enough water to the reserved cooking liquid to make 4 cups.
- Remove and discard the chicken bones.
- Coarsely chop the breast meat and set it aside.
- (I put it in the bowl with the shrimp in the refrigerator. Why dirty two bowls?) Heat the oil in a 5-quart Dutch oven.
- Add the sausage and cook over medium heat until lightly browned.
- Add all the chopped veggies and the garlic and saute' until crisp tender.
- Then add the Worcestershire, salt, cayenne, and thyme.
- (If your thyme has been in your cupboard for awhile, it wouldn't hurt to use 1/2 tsp instead of 1/4 tsp).
- Bring to a simmer.
- Stir in the rice and return to a simmer.
- Cover with a tight fitting lid and simmer over low heat until the rice has absorbed all the liquid, about 25 minutes.
- (I check and give it a stir every so often. Also at this time, I take the chicken and shrimp out of the fridge to take the chill off them.) Once the liquid is absorbed, remove from heat.
- Stir in the reserved shrimp and chicken.
- Cover and let stand for 5 minutes.
Nutrition Facts : Calories 658.3, Fat 20.6, SaturatedFat 6.3, Cholesterol 191.5, Sodium 1852.6, Carbohydrate 65.8, Fiber 4.2, Sugar 6.6, Protein 49.5
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