QUICK JAMBALAYA
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
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
HOMEMADE JAMBALAYA
I first tasted this dish at a church potluck. I got the original recipe from my daughter's godfather and adapted it suit my family's tastes.-Glada Marie St. Clair, Crossville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven, saute sausage for 1 minute. Add chicken; saute 2 minutes longer. Add the celery, onion, green pepper and garlic; saute for 2 minutes or until vegetables are crisp-tender. Stir in the remaining ingredients. Bring to a boil. , Reduce heat; cover and simmer for 20 minutes or until chicken is no longer pink; stir. Let stand for 5 minutes to absorb any remaining liquid before serving. Fluff with a fork.
Nutrition Facts : Calories 464 calories, Fat 17g fat (6g saturated fat), Cholesterol 111mg cholesterol, Sodium 1161mg sodium, Carbohydrate 47g carbohydrate (6g sugars, Fiber 3g fiber), Protein 28g protein.
MARVELOUS MONGOLIAN MEATBALLS
My meatball recipe inspired by Chef John's Mongolian Pork Chops is absolutely delicious. A wonderful recipe for a party. Serve them as an appetizer with toothpicks, and they will disappear before your eyes. They can also make a meal sandwiched in a hero or over a bed of pasta.
Provided by Brian Bower
Categories World Cuisine Recipes Asian
Time 3h5m
Yield 12
Number Of Ingredients 22
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Whisk hoisin sauce, 4 cloves garlic, red wine vinegar, soy sauce, grated ginger, rice vinegar, sesame oil, sugar, hot sauce, white pepper, and black pepper together in a large bowl.
- Mix ground beef, ground lamb, cabbage, yellow onion, panko, carrot, ground ginger, green onion, 6 cloves chopped garlic, garlic salt, black pepper, and 2 tablespoons of the hoisin sauce mixture together in a separate bowl; shape into meatballs and arrange on a jelly roll pan.
- Bake in preheated oven until no longer pink in the middle, about 25 minutes. Shake pan to turn meatballs, switch oven to Broil, and cook under the broiler until browned, about 10 minutes more. Set aside to cool.
- Transfer warm meatballs to slow cooker and pour hoisin sauce mixture over the meatballs.
- Cook on Low, stirring intermittently, for 2 to 4 hours.
Nutrition Facts : Calories 180.9 calories, Carbohydrate 15.6 g, Cholesterol 36.6 mg, Fat 8.6 g, Fiber 2.3 g, Protein 11.7 g, SaturatedFat 3.1 g, Sodium 518.8 mg, Sugar 6.4 g
MY BEST-EVER JAMBALAYA
I tried to mimic Jambalaya from my favorite restaurant and it turned out so well my daughter and husband now prefer my recipe and won't order it when we go to the restaurant! -Alexis Van Vulpen, St. Albert, Alberta
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, heat oil over medium-high heat. Add chorizo and ham; cook and stir 3-4 minutes or until browned., Add chicken to pan; cook 5-7 minutes or until no longer pink. Stir in tomatoes, broth, peppers, onion, Cajun seasoning and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until peppers are crisp-tender., Return to a boil; stir in rice and shrimp. Reduce heat; simmer, covered, 7-9 minutes or until shrimp turn pink. Remove from heat; let stand, covered, 5 minutes or until rice is tender.
Nutrition Facts : Calories 323 calories, Fat 12g fat (3g saturated fat), Cholesterol 79mg cholesterol, Sodium 1124mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 3g fiber), Protein 24g protein.
MEATBALL JAMBALAYA
Make and share this Meatball Jambalaya recipe from Food.com.
Provided by CJAY8248
Categories Meat
Time 1h30m
Yield 3 qt. casserole, 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine tomatoes, rice, water, green pepper, onion, garlic, 3/4 teaspoons salt, oregano, thyme and bay leaf in 3 quart casserole. In large bowl mix remaining ingredients: shape into 1 1/2 inch meatballs and place in casserole. Cover and bake in 350* oven 1 hour and 15 minutes. or until rice is tender, stirring occasionally. If after 45 minutes rice is dry, add 1/4 cup boiling water).
MEATBALLS WITH JAMAICAN-STYLE CURRY
This recipe pays homage to the African diaspora, drawing on the flavors introduced by the spice trade in the Caribbean Islands. With a nod to India, spices are combined to make a homemade curry powder, which adds lots of warmth and depth to the coconut sauce. Feel free to adjust the spice amounts to your liking. For additional heat, a diced Scotch bonnet chile is traditionally used, but jalapeño chile can be substituted. Sesame oil is used to enhance the umami flavors in substitution of local island herbs.
Provided by Carla Hall
Time 1h
Yield 4 servings (18 meatballs)
Number Of Ingredients 25
Steps:
- Preheat the oven to 450 degrees F. In a small bowl, whisk together 1 tablespoon ginger, 1 tablespoon garlic, the egg, 1 tablespoon Curry Powder, the sesame oil and 1 teaspoon salt. In a separate large bowl, combine the beef, pork, jalapeno and scallions, then stir in the ginger-garlic mixture until well combined.
- Heat 1 tablespoon oil in a small saute pan over medium-high heat. Check the meatball mixture for seasoning by taking a small amount and cooking a tester patty. Taste and adjust the remaining meatball mixture with more salt if necessary.
- Drizzle 2 tablespoons vegetable oil onto a rimmed baking sheet. Form the beef mixture into 18 meatballs, about 2 tablespoons each. Arrange onto the prepared baking sheet. Bake the meatballs, shaking the pan halfway through, until crispy on all sides, 15 to 20 minutes.
- Heat the remaining 1 tablespoon vegetable oil in a large skillet over medium heat. Add the onions and 1/2 teaspoon salt. Cook, stirring occasionally, until the onions are translucent, 5 to 7 minutes. Stir in the thyme, the remaining 1 tablespoon garlic, remaining 1 tablespoon ginger and 2 teaspoons Curry Powder. Cook until aromatic, 1 minute. Add the chicken stock and coconut milk and bring to a boil. Reduce to a simmer over medium-low and cook until the sauce starts to thicken slightly, 10 minutes. Add the meatballs and cook until heated through. Garnish with cilantro and serve.
- Mix all of the spices together in a small bowl. Store in an airtight container for up to 2 months. Makes about 1/4 cup.
JAMBALAYA BALLS
Steps:
- Preheat the oven to 450°F. Drizzle the olive oil into a 12 × 17-inch rimmed baking sheet and use your hand to evenly coat the entire surface. Set aside.
- Combine the ground pork, ground chicken, sausage, shrimp, rice, onions, bell peppers, eggs, bread crumbs, tomato paste, garlic, paprika, red pepper flakes, cayenne, and salt in a large mixing bowl and mix by hand until thoroughly incorporated.
- Roll the mixture into round, 3/4-inch meatballs, making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
- Roast for 14 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
- Allow the meatballs to cool for 5 minutes in the baking dish before serving.
FOUR MEAT JAMBALAYA
We just love jambalaya....This recipe is one that I threw together after finding one here at the zaar and adding my own touches to it.... I hope you enjoy as much as we did....
Provided by gertc96
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- In a dutch oven, fry the bacon and chicken until they are done.
- Remove the bacon and chicken into a paper towel lined bowl. Be sure and leave all the grease in the pan.
- Cook the onions, garlic, bell pepper and celery in the grease left in the dutch oven. About 5-7 minutes.
- Add the shrimp and sausage to the onion mixture and cook about 4 minutes or until heated through. Be careful not to cook this to long or the shrimp will be tough.
- Remove this mixture from the pan.
- Add about a tablespoons of olive oil to the pan.
- Put in your rice and cook about ten minutes stirring frequently to prevent the rice from scorching.
- Add the chicken broth, tomatoes, salt, pepper, thyme, tabasco and bay leaf. Stir.
- Bring this mixture to a boil and then turn heat down to simmer, cover and cook about 15-20 minutes.
- Remove bay leaf from rice mixture.
- Stir in your bacon and chicken mixture and your shrimp and onion mixture.
- Hope you enjoy this -- Thank you to Sue L from the zaar for the great ideas and recipe to take from.
SPICY SEAFOOD JAMBALAYA
Make and share this Spicy Seafood Jambalaya recipe from Food.com.
Provided by Terese
Categories Mussels
Time 45m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Heat the olive oil in a large flame proof pan with a lid.
- Saute onion, bacon, capsicum and garlic for 5 minutes or until soft.
- Stir in thyme, cayenne pepper, spice mix.
- Cook for 2 minutes then add the rice.
- Add the tomato paste, tomatoes, chicken stock and wine and bring to the boil.
- Reduce heat, cover and simmer for 10-15 minutes or until rice is just tender and liquid has been absorbed.
- Add the shrimps, mussels, fish and cook covered for further 3 minutes until seafood is cooked through and mussels have opened.
- (Discard any that have not opened).
- Stir in the coriander, season to taste and serve immediately.
EASY JAMBALAYA RECIPE BY TASTY
Here's what you need: olive oil, chicken breasts, andouille sausage, garlic, jalapeño pepper, white onion, red bell pepper, yellow bell pepper, green bell pepper, celery, chicken stock, tomato, rice, cajun seasoning, bay leaf, dried thyme, cayenne pepper, shrimp, salt, pepper
Provided by Tasty
Categories Lunch
Yield 4 servings
Number Of Ingredients 20
Steps:
- Heat olive oil in a large pot over medium high heat. Add diced chicken breasts and Andouille sausage. Add salt and pepper to taste, and cook thoroughly.
- Add crushed garlic and a diced jalapeño pepper.
- NOTE: Leave the jalapeño seeds in for extra spice
- Stir in diced onion, peppers, celery until they're soft.
- Add chicken stock, tomatoes, rice, cajun seasoning, bay leaf, dried thyme, cayenne pepper and stir.
- Cover and simmer stew for 30 minutes.
- NOTE: Stir occasionally to make sure the rice doesn't burn at the bottom of the pan.
- Once the rice is cooked, add in shrimp, season with salt and pepper, then continue simmering until the shrimp are cooked through.
- Enjoy!
Nutrition Facts : Calories 1371 calories, Carbohydrate 81 grams, Fat 84 grams, Fiber 4 grams, Protein 64 grams, Sugar 18 grams
SOUTHWEST STEAK JAMBALAYA
My husband is super creative when it comes to food and this is something that he came up. We just used what we had on hand, leftovers, etc. and threw it together. Yum!
Provided by Buffington
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut up steak into 1/4-1/2 inch cubes.
- Pour oil into a pan and dump the steak pieces in.
- Pour the lime juice over the top of the steak and let it soak in a few minutes.
- Season the steak with garlic powder, curry, and chili powder.
- Put the onion pieces in the pan with the meat.
- Sautee the meat and onion mixture until the onions are cooked, make sure to mix thoroughly while cooking so the the seasonings get evenly distributed.
- Cook rice according to package directions.
- When the rice is done, add the butter to it and season with garlic powder, chili powder, paprika, cilantro, curry, salt and pepper.
- Add the meat and onion mixture to the rice, mix thoroughly, and serve.
Nutrition Facts : Calories 1160.7, Fat 56.7, SaturatedFat 23.8, Cholesterol 146.2, Sodium 179.1, Carbohydrate 118, Fiber 2.2, Sugar 0.6, Protein 39.7
PENNE AND MEATBALLS ALL'ARRABBIATA
A spicy homemade red pasta sauce paired with penne pasta and big meatballs. Really a palate-pleaser for the spice enthusiast.
Provided by Amy
Categories Main Dish Recipes Pasta
Time 1h25m
Yield 6
Number Of Ingredients 16
Steps:
- Mix beef, panko, 1/4 cup parsley, egg white, salt, and black pepper in a large bowl until combined. Form mixture into 12 meatballs.
- Heat vegetable oil in a large skillet; pan-fry meatballs in hot oil until browned on all sides, about 7 to 10 minutes. Remove meatballs from heat.
- Heat olive oil in a 6-quart Dutch oven or a large skillet over medium heat. Cook and stir mushrooms in hot oil until tender, about 5 minutes. Reduce heat to medium-low and add garlic and red pepper flakes. Cook and stir until garlic is golden, about 5 minutes more. Stir canned and fresh tomatoes into mushrooms and season with salt.
- Drop meatballs into tomato sauce and stir in sugar; bring to a boil over medium heat. Reduce heat to medium-low and simmer uncovered until sauce is reduced and meatballs are no longer pink in the center, about 45 minutes.
- Meanwhile, fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes. Reserve 1 cup cooking water, then drain pasta.
- Stir penne pasta into meatball sauce; toss to coat. Stir pasta water into mixture if sauce becomes too dry. Sprinkle with remaining 1/4 cup parsley to serve.
Nutrition Facts : Calories 608.5 calories, Carbohydrate 68.3 g, Cholesterol 34.3 mg, Fat 29.5 g, Fiber 4.2 g, Protein 21.8 g, SaturatedFat 6.5 g, Sodium 184.2 mg, Sugar 6.9 g
FORGOTTEN JAMBALAYA
Make and share this Forgotten Jambalaya recipe from Food.com.
Provided by carolinafan
Time 4h50m
Yield 11 serving(s)
Number Of Ingredients 16
Steps:
- In a 5 quart slow cooker, combine the tomatoes, broth and tomato paste.
- Stir in the green peppers, onion, celery, garlic and seasonings.
- Stir in chicken and sausage.
- Cover and cook on low for 4 hours or until chicken is tender.
- Stir in shrimp.
- Cover and cook 15-30 minutes longer or until shrimp turn pink.
- Serve with rice.
MARDI GRAS JAMBALAYA
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
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
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