Mardi Gras Jambalaya Food

MARDI GRAS JAMBALAYA

Mardi Gras Jambalaya image

The taste of The Big Easy has never been this simple or delicious.

Provided by Knorr

Categories Trusted Brands: Recipes and Tips Knorr®

Time 35m

Yield 6

Number Of Ingredients 9

Ingredients

2 tablespoons oil, divided
8 ounces uncooked medium shrimp
8 ounces boneless, skinless chicken breasts, cut into bite-size pieces
4 ounces andouille sausage or kielbasa, cut into half-moon slices
2 medium ribs celery, chopped
2 small red and/or green bell peppers, chopped
1 large clove garlic, finely chopped
2 cups water
1 (5.6 ounce) package Knorr® Cajun Sides™ - Red Beans & Rice

Steps:

In large skillet, heat 1 tablespoon oil over medium high heat. Season shrimp with salt and pepper if desired. Cook shrimp until just pink, about 1 minute a side, remove and reserve (shrimp will not be fully cooked).
Season chicken with salt and pepper if desired and in same skillet, brown chicken on all sides, about 5 minutes, remove and reserve.
Add remaining tablespoon oil to skillet and cook sausage, stirring occasionally until browned, about 4 minutes.
Stir celery into skillet and cook until translucent, about 3 minutes. Add peppers to skillet and cook until slightly softened, about 2 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
Add water and Knorr® Cajun Sides™ - Red Beans & Rice to skillet, stir to combine. Bring to a boil, cover, reduce heat slightly and simmer 5 minutes. Stir in reserved chicken and shrimp and cook 3 - 4 minutes more or until rice is tender. Let stand 2 minutes. Serve.

Nutrition Facts : Calories 273.7 calories, Carbohydrate 22.2 g, Cholesterol 86.9 mg, Fat 11.5 g, Fiber 1.9 g, Protein 18.5 g, SaturatedFat 2.8 g, Sodium 502.6 mg, Sugar 1.2 g

MARDI GRAS JAMBALAYA

Mardi Gras Jambalaya image

This all vegetable version of Louisiana's dazzling, famous Creole rice dish captures the color and excitement of the New Orleans great, annual Mardi Gras festival.

Provided by Aric Ross

Categories Creole

Time 1h

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

3 tablespoons sunflower oil or 3 tablespoons olive oil
2 stalks celery, thinly sliced
1 green pepper, diced
1 onion, chopped
2 garlic cloves, crushed
1 large bay leaf
2 sprigs fresh thyme
4 1/2 cups vegetable stock
1/4 lb fresh okra
1 1/2 cups canned crushed tomatoes
1/2 cup baby corn
1/4 lb peeled squash or 1/4 lb pumpkin
1 1/2 cups arborio rice
salt and pepper
1 pinch cayenne pepper
1 (15 ounce) can red kidney beans, washed and drained
2 tablespoons chopped fresh parsley

Steps:

Heat a large, heavy-bottomed pan over medium heat.
Add the oil and cook the celery, pepper, onion and garlic for 7 minutes until lightly browned.
Add the bay leaf and thyme and cook for 2 minutes longer.
Add the stock, stir well, and bring to a boil.
Meanwhile, trim off the tops of the okra stems.
Add the okra, tomatoes, baby corn, and squash to the pan, reduce the heat, and simmer for 5 minutes.
Then stir in the rice.
Season with salt, pepper and cayenne to taste.
Bring back to a boil, then reduce the heat to low and simmer gently for 20 minutes, stirring occasionally.
Stir in the beans and parsley, and cook for 5 minutes more.
When the rice is done, check the seasoning.
Serve hot.

Nutrition Facts : Calories 578, Fat 11.8, SaturatedFat 1.6, Sodium 240.6, Carbohydrate 103.3, Fiber 14.4, Sugar 7.9, Protein 17.3

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