CHICKEN AND SAUSAGE JAMBALAYA
This chicken and sausage jambalaya is a delicious one pot meal that is perfect for Mardi Gras, or any time of year!
Provided by Marjorie @APinchOfHealthy
Categories Main Course
Time 43m
Number Of Ingredients 16
Steps:
- Season the chicken thighs with salt, pepper and cajun seasoning.
- Brown the chicken thighs for about 4 to 5 minutes, until most of the pinkness is gone.
- Add the onions, celery and peppers, and cook for about 4 minutes, stirring frequently.
- Stir in 1/2 tsp salt, 1/8 tsp pepper, garlic, bay, thyme and andouille sausage, and cook another 1.5 minutes
- Add stock, hot sauce and rice (rinsed and drained - do not skip!), crushed tomatoes and stir, scraping any bits off the bottom.
- Bring to a boil; reduce heat to low, and simmer covered until most of the liquid is absorbed (about 15 minutes), stirring frequently.
- Turn OFF the heat, stir, recover, and let it sit for about another 8 to 10 minutes.
- Remove the bay. Taste to see if you want to add more seasoning (hot sauce, salt, pepper, etc.)
- Garnish with sliced green onions, parsley, hot sauce, etc.
- Serve immediately.
Nutrition Facts : Calories 372 kcal, Carbohydrate 35 g, Protein 24 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 96 mg, Sodium 770 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CHICKEN AND SAUSAGE JAMBALAYA
Adapted from Cooking Light. You can use Andouille, Kielbasa, or Italian Sausage. My first time making this, I used a venison sausage.
Provided by KelBel
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Heat oil in a large Dutch oven over medium-high heat. Add sausage; cook about 8 minutes, stirring occasionally.
- Add bell pepper, onion, celery, and bay leaves; cook until vegetables are golden brown, stirring occasionally.
- Add chicken and next 8 ingredients (through garlic); cook 4 minutes, stirring occasionally.
- Add diced tomatoes and broth, and bring to a boil. Stir in rice.
- Cover, reduce heat, and simmer 20 minutes. Discard bay leaves. Stir in green onions.
ONE POT JAMBALAYA RECIPE BY TASTY
Here's what you need: olive oil, boneless skinless chicken breasts, hot italian sausage, small bell peppers, jalapeño pepper, white onion, garlic, diced tomato, chicken stock, long grain white rice, cajun seasoning, dried thyme, cayenne pepper, bay leaf, large shrimp, small ham steak, frozen okra, salt and pepper
Provided by Melissa Bohn
Categories Dinner
Time 30m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Heat 1 tbsp oil in a crockpot or large, deep saute pan over medium-high heat. Add chicken and sausage and saute for 5-7 minutes, stirring occasionally, until the chicken is cooked through and the sausage is lightly browned. Transfer to a clean plate and set aside.
- Add the remaining 2 tablespoons of oil to the crockpot. Add bell peppers, jalapeño, onion and garlic. Sauté for 6 minutes, stirring occasionally, until the onions are softened.
- Add the diced tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne, bay leaf, and stir to combine. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is nearly cooked through, stirring every 5 minutes or so along the way so that the rice does not burn.
- Add the shrimp, ham, okra, and stir to combine. Continue to simmer, stirring occasionally, until the shrimp are cooked through and pink. Stir in the chicken and sausage, and remove and discard the bay leaf.
- Taste season the jambalaya with salt, pepper, and additional Cajun seasoning if needed. Remove from heat and serve warm.
Nutrition Facts : Calories 1269 calories, Carbohydrate 95 grams, Fat 77 grams, Fiber 4 grams, Protein 43 grams, Sugar 19 grams
ONE-POT JAMBALAYA
This is an easy jambalaya recipe that I've been making for a long time. Many recipes call for serving the "sauce" over the rice, but I cook everything all together. (As long as your heat isn't too high, there should be enough liquid to cook the rice without making it gummy.) Enjoy!
Provided by Spice Boy
Categories One Dish Meal
Time 1h
Yield 12 serving(s)
Number Of Ingredients 22
Steps:
- In a large pot, heat 1 T olive oil and add the sliced sausage and 1/2 of the grill seasoning. Saute on medium-high until the sausage gets some color on it, then remove it and set it aside. Add in the chicken (adding more oil if necessary) and the rest of the grill seasoning and saute until the chicken is browned but not cooked through. Remove the chicken from the pot and set aside.
- Add the butter and a bit more olive oil to the pot and mix in the peppers, onions, celery and jalapenos. Saute on medium heat until the vegetables are softened, about 8 minutes. Add in the garlic and saute for an additional 2 minutes. Stir in the cayenne, paprika, and red pepper flakes and saute for an additional minute to toast the spices.
- Stir in the crushed tomatoes and chicken broth and bring to a simmer. Stir in the thyme, basil, parsley, oregano, and sugar. Simmer, partially-covered, over low heat for 20 minutes.
- Return the sausage and chicken to the pot. Stir in the rice. Cook for an additional 20 - 30 minutes, stirring occasionally, until the rice is tender and the chicken is cooked through. Taste for seasoning and add salt and pepper as desired.
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