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.
CREOLE-STYLE VEGETARIAN JAMBALAYA
This is a pretty good recipe and using eggplant in this dish is a good idea. This dish has lots of room for you to improvise and create your own jambalaya. This recipe is Creole-style, with a tomato base, but you may omit the tomato paste and tomatoes if you want country-style jambalaya. Serve with a salad and ice cold beer.
Provided by Miss Annie
Categories Stew
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Heat the oil in a large heavy pot over medium heat.
- Add the onions, shallots, celery, bell peppers and garlic and saute until tender, about 5 minutes.
- Add the eggplant, squash, and zucchini, and saute until they're tender, about other 5 minutes or so.
- Add the tomatoes.
- Season with salt, Creole seasoning, and additional cayenne, if desired.
- Add the bay leaves.
- Add the rice and stir for 2 to 3 minutes.
- Heat the tomato paste in a non-stick pan and stir, making sure it doesn't stick or burn, until the sugars in the paste begin to caramelize, and the paste begins to turn a deep mahogany color.
- Deglaze with some of the vegetable stock, stir and combine thoroughly.
- Add the tomato paste to the rest of the vegetable stock and stir until well-blended.
- Add the vegetable stock/tomato mixture to vegetables, stir and cover.
- Cook for 30 to 35 minutes, or until the rice is tender and the liquid has been absorbed.
- Do not stir the jambalaya while it's cooking.
- Remove from heat and let stand for 2-3 minutes.
- Add the green onions and mix thoroughly.
- Garnish with some fresh long chives, and serve with a salad and good beer.
LOUISIANA CREOLE VEGETABLE JAMBALAYA
Make and share this Louisiana Creole Vegetable Jambalaya recipe from Food.com.
Provided by morgainegeiser
Categories Creole
Time 55m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Heat the oil in a large heavy pot over low heat. Add the onions and cook, stirring until wilted, 10 minutes. Add the garlic, celery, and carrots. Cook, stirring 1 minute longer.
- Mix in the thyme, paprika, salt, cayenne, and bay leaf.
- Add both of the bell pepper, the black eye peas, tomatoes with their juices, and broth.
- Bring to a boil. Reduce the heat to medium-low and cook, partially covered, for 10 minutes for the flavors to blend.
- Adjust the seasonings. Remove and discard the bay leaf.
- Add the zucchini and bring the sauce to a boil. Stir in the rice, cover, reduce heat to low, and cover until the rice is tender, 20 minutes.
- Adjust the seasonings, stir in the parsley, and serve immediately.
Nutrition Facts : Calories 308.7, Fat 8.1, SaturatedFat 1.2, Sodium 350.6, Carbohydrate 52.5, Fiber 6.9, Sugar 9.8, Protein 8.1
LOUISIANA JAMBALAYA
Provided by Stacy L. Callahan
Categories Pork Rice Bon Appétit Pasadena California
Yield Serves 10
Number Of Ingredients 16
Steps:
- Melt butter in heavy large Dutch oven over medium-high heat. Add red onions, 4 green onion, bell pepper, garlic, bay leaves, jalapeño, Creole Seasoning, cayenne pepper and oregano. Cover and cook until vegetables are tender, stirring occasionally, about 15 minutes. Mix in tomato paste. Add sausage, ham, broth, tomatoes and rice. Bring mixture to simmer. Reduce heat to low, cover and cook until rice is very tender, stirring occasionally, about 1 hour. Garnish with remaining green onion and serve.
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
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
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.
More about "louisiana creole vegetable jambalaya food"
LOUISIANA CREOLE CUISINE - WIKIPEDIA
From en.wikipedia.org
CLASSIC NEW ORLEAN'S CREOLE JAMBALAYA - SOUTHERN BYTES
From southern-bytes.com
CLASSIC CAJUN JAMBALAYA - FIRST...YOU HAVE A BEER
From sweetdaddy-d.com
RALPH BRENNAN'S CREOLE JAMBALAYA | LOUISIANA KITCHEN & CULTURE
From louisiana.kitchenandculture.com
AUTHENTIC JAMBALAYA - THE DARING GOURMET
From daringgourmet.com
CREOLE JAMBALAYA | TOUR LOUISIANA
From tourlouisiana.com
ALL ABOUT THE CAJUN FOOD JAMBALAYA
From thespruceeats.com
CREOLE MEATS : KING CREOLE CAJUN JAMBALAYA 4LB KC10261
From creolefood.com
LOUISIANA CREOLE VEGETABLE JAMBALAYA RECIPE - WEBETUTORIAL
From webetutorial.com
CREOLE JAMBALAYA - CAROLINE'S COOKING
From carolinescooking.com
JAMBALAYA RECIPE - HOW TO MAKE THIS CLASSIC CREOLE RICE DISH
From thekitchn.com
HEALTHY AND HEARTY VEGETARIAN JAMBALAYA - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
JAMBALAYA - TRADITIONAL RECIPE FROM LOUISIANA | 196 FLAVORS
From 196flavors.com
ONE-POT VEGAN CREOLE JAMBALAYA - LOVE FOR FOOD
From loveforfood.ca
READY TO CREOLE VEGETABLE JAMBALAYA RECIPE
From digiskynet.com
ULTIMATE CREOLE VEGAN JAMBALAYA - SWEET VEGTABLE
From sweetvegtable.com
CREOLE VEGETABLE JAMBALAYA RECIPE - THE TIMES GROUP
From recipes.timesofindia.com
WHAT TO SERVE WITH JAMBALAYA: 12 YUMMY SIDE DISHES - INSANELY …
From insanelygoodrecipes.com
CREOLE JAMBALAYA - RALPH BRENNAN RESTAURANT GROUP
From neworleans-food.com
JAMBALAYA - THE GREAT COMFORT FOOD OF LOUISIANA - EATFLAVORLY
From eatflavorly.com
JAMBALAYA RECIPE - CAJUN AND CREOLE DINNER FAVORITE
From soulfoodandsoutherncooking.com
LOUISIANA CREOLE CUISINE OR CAJUN FOOD RECIPES THAT YOU OUGHT TO TRY
From scallywagandvagabond.com
AUTHENTIC JAMBALAYA RECIPE (TASTY CREOLE STYLE) - SAVORY WITH SOUL
From savorywithsoul.com
JAMBALAYA SHOWS BOTH SIDES OF CREOLE AND CAJUN INFLUENCES
From nola.com
JAMBALAYA - CREOLE FOOD
From creolefood.com
CREOLE JAMBALAYA - FIRST...YOU HAVE A BEER
From sweetdaddy-d.com
WHAT VEGETABLE GOES WITH JAMBALAYA - MONTALVOSPIRIT
From montalvospirit.com
CAJUN JAMBALAYA VERSUS CREOLE JAMBALAYA: WHAT’S THE DIFFERENCE?
From camelliabrand.com
CLASSIC CAJUN VEGAN JAMBALAYA – EMILIE EATS
From emilieeats.com
CREOLE JAMBALAYA AUTHENTIC RECIPE | TASTEATLAS
From tasteatlas.com
LOUISIANA CREOLE VEGETABLE JAMBALAYA BEST RECIPES
From recipesforweb.com
JAMBALAYA - WIKIPEDIA
From en.wikipedia.org
LOUISIANA CREOLE PEOPLE - WIKIPEDIA
From en.wikipedia.org
CREOLE VEGETABLE JAMBALAYA | EMERILS.COM
From emerils.com
AUTHENTIC LOUISIANA CREOLE JAMBALAYA BEST RECIPES
From recipesforweb.com
THE HISTORY OF JAMBALAYA: CAJUN VS. CREOLE | COOKING LIGHT
From cookinglight.com
JAMBALAYA | TRADITIONAL RICE DISH FROM LOUISIANA | TASTEATLAS
From tasteatlas.com
DIFFERENCE BETWEEN LOUISIANA'S CAJUN FOOD AND CREOLE FOOD
From boldtraveller.ca
CREOLE JAMBALAYA RECIPES FROM LOUISIANA - CREATE THE MOST …
From recipeshappy.com
ONE POT CREOLE-STYLE JAMBALAYA - HOUSE OF NASH EATS
From houseofnasheats.com
CREOLE JAMBALAYA RECIPE | SOUTHERN LIVING
From southernliving.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love