JAMBALAYA
Provided by Food Network
Time 47m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Melt the butter in a medium pot over medium heat. Add the sausage, onions, bell peppers, celery, and garlic, and saute until the sausage begins to brown, 5 to 8 minutes. Add the chicken and allow to brown on all sides. Add the herbs and rice, followed by the tomato sauce, stock, hot sauce, and salt and pepper, to taste. Bring to a boil, then reduce to a simmer and cook uncovered until the rice is tender, 20 to 25 minutes, stirring occasionally.
CREOLE-STYLE RED JAMBALAYA WITH CHICKEN, SAUSAGE, AND SHRIMP RECIPE
Red Creole jambalaya is a New Orleans classic, loaded with meats, seafood, and tomatoes. A trip to the oven guarantees you don't end up with a burnt layer of rice on the bottom of your pot.
Provided by Daniel Gritzer
Categories Mains
Time 1h45m
Yield 8
Number Of Ingredients 20
Steps:
- Preheat oven to 325°F (160°C). Season chicken all over with salt and pepper. In a Dutch oven, heat oil over medium-high heat until shimmering. Add chicken and cook, turning, until browned on both sides, about 6 minutes per side. Transfer chicken to a cutting board and let rest for 5 minutes, then cut into 1/2-inch chunks and set aside.
- Meanwhile, add sausage to Dutch oven and cook, stirring often, until just starting to darken, about 3 minutes; lower heat and/or add oil at any point to prevent burning. Add onion, bell pepper, celery, and garlic and cook, stirring and scraping bottom of Dutch oven, until browned bits have come loose and vegetables just begin to turn lightly golden, about 8 minutes.
- Stir in rice and return to a simmer. Cover with lid and transfer to oven. Bake until liquid is fully absorbed and rice is tender, about 40 minutes.
- Serve, passing hot sauce at the table for diners to add to taste.
Nutrition Facts : Calories 453 kcal, Carbohydrate 27 g, Cholesterol 189 mg, Fiber 3 g, Protein 36 g, SaturatedFat 7 g, Sodium 1411 mg, Sugar 7 g, Fat 23 g, ServingSize Makes about 8 servings, UnsaturatedFat 0 g
JAMBALAYA (AUTHENTIC)
Make and share this Jambalaya (Authentic) recipe from Food.com.
Provided by Alan Leonetti
Categories One Dish Meal
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In a large pot, cover chicken with water and add the celery, quartered onion, and the 4 cloves of garlic. Boil until tender, approximately 1 hour.
- Reserve the stock. Remove the chicken from the bones & either cut, slice, cube or shred.
- In 5 cups of stock, cook rice until liquid is absorbed, about 25 minutes. The rice should be slightly moist.
- In a Dutch oven, saute the sausage and ham until slightly browned, about 3 to 5 minutes.
- Remove the sausage and ham from the Dutch oven and set aside.
- Add butter to Dutch oven and saute the chopped onion, green bell pepper and parsley until tender, about 3 minutes.
- Into the Dutch oven, add the chicken, sausage, ham, the 2 cloves of minced garlic, tomato paste, bay leaf, thyme, salt and pepper.
- Mix, and then add the rice and the cooked shrimp and mix thoroughly.
- Cook over low heat, stirring constantly, about 15 minutes.
- Remove bay leaf and serve.
Nutrition Facts : Calories 1072.5, Fat 57.9, SaturatedFat 20.2, Cholesterol 316.2, Sodium 3391.7, Carbohydrate 62.1, Fiber 3.4, Sugar 6.8, Protein 71.5
JAMBALAYA (RED)
This a great recipe for the red version of Jambalaya and is easy to make. You can use just about any meats you want,but I prefer chicken and smoked sausage. I'm from the deep South and when I first made this for my Kentucky family (where I now live) they ate it up! It is bon (good)!!! I hope you enjoy making this as much as I do and I hope your family will enjoy it...
Provided by Ashley R. T. Shrout
Categories One Dish Meal
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- In a frying pan, sauté chicken in 2 tablespoons butter, sprinkling with Cajun seasoning , until thoroughly cooked (about 5~7 minutes). Set aside when done.
- Brown the sliced smoked sausage and pour off fat.
- In a large cooking pot, sauté the onions, bell pepper, celery, and garlic in cooking oil until onions get a bit transparent.
- Once the onions are transparent, add the 3 cans tomato paste and let it brown a little (pince'), but don't let it burn. The tomato paste will get a deep mahogany color.
- Pour 2 cups of the chicken broth into the pot to deglaze the tomato paste and stir until smooth.
- Add Bay leaves
- Add Cajun seasoning, can of diced tomatoes. Cover and cook over Medium-low heat for about 10 minutes.
- Add Meats and cook for another 10 minutes.
- Check your seasonings to see if it's salty or spicy enough for you as it will be too late after you add the rice.
- Add the rest of the chicken broth and stir in the rice, combining thoroughly. Cover and cook for about 20-25 minutes or until very thick.
- Bon Apetite!
Nutrition Facts : Calories 851, Fat 35.6, SaturatedFat 11.8, Cholesterol 93.5, Sodium 1377, Carbohydrate 94.9, Fiber 5.8, Sugar 9.7, Protein 35.4
RED BEANS & SAUSAGE JAMBALAYA
This recipe comes from "The Good Carb Cookbook" by Sandra Woodruff, M.S., R.D. Depending on how hot I want it, I sometimes use tomatoes w/green chiles instead of regular tomatoes. This is another one of those recipes that I can make most anytime because I usually have everything on hand.
Provided by LARavenscroft
Categories One Dish Meal
Time 21m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Coat a large skillet or dutch oven with cooking spray.
- Over medium heat, add the sausage, onions, celery, and garlic. Cook, stirring frequently, for about four minutes or until the vegetables start to soften.
- Add the undrained tomatoes, red beans, and seasonings to the pan. Cook covered, stirring occasionally for about five minutes.
- Stir in the rice and cook and stir for another minute or two until the rice is heated through.
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.
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