JAMBALAYA RECIPE
Easy, tasty, one pot recipe for Jambalaya prepared with rice, chicken, shrimp, and sausages.
Provided by Katerina | Diethood
Categories Dinner
Time 40m
Number Of Ingredients 18
Steps:
- In a large Dutch oven heat olive oil over medium heat.
- Add onions, celery, and bell peppers and season with salt and pepper.
- Cook for 4 minutes, or until just tender. Stir in garlic and cook for 1 minute.
- Stir in chicken and add sweet paprika and oregano.
- Cook for 5 minutes, or until chicken is browned on all sides.
- Stir in prepared sausage and tomato paste; cook for 1 minute.
- Add chicken broth, crushed tomatoes, rice and cajun seasoning.
- Bring mixture to a boil; reduce heat to medium low and cover the pot with a lid.
- Cook for 20 minutes, or until rice is tender and most of the liquid is absorbed.
- Add the shrimp and cook for 4 to 5 minutes, or until shrimp is pink and cooked through.
- Remove from heat.
- Garnish with sliced green onions and dried parsley.
- Serve.
Nutrition Facts : Calories 371 kcal, Carbohydrate 35 g, Protein 27 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 72 mg, Sodium 518 mg, Fiber 3 g, Sugar 5 g, TransFat 1 g, UnsaturatedFat 8 g, ServingSize 1 serving
ONE PAN JAMBALAYA
This Chicken and Sausage Jambalaya dinner is healthy comfort food that is made in just one pan!
Provided by Lauren Allen
Categories Main Course
Time 55m
Number Of Ingredients 16
Steps:
- In a large skillet with a fitted lid, add the oil over medium high heat. Add the kielbasa and chicken and brown well, flipping once or twice to brown on all sides.
- Remove to a plate. (The chicken doesn't need to be cooked all the way through).
- Add butter and flour to the pan and stir well, scraping up any leftover browned bits from the pan.
- Add onion, garlic, celery, and bell peppers and saute for a few minutes.
- Add basil, cajun seasoning, diced tomatoes and sugar and stir well to combine. Simmer for 1-2 minutes.
- Add chicken broth, rice, and reserved meat. Bring mixture to a boil. Reduce heat, cover pan with fitted lid and cook for about 20-25 minutes or until water is absorbed and rice is tender.
- Remove from heat, stir gently just to toss, and then allow to cool for 5 minutes before serving.
Nutrition Facts : Calories 465 kcal, Carbohydrate 35 g, Protein 18 g, Fat 27 g, SaturatedFat 9 g, Cholesterol 75 mg, Sodium 746 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
SHORTCUT SAUSAGE JAMBALAYA
Secret ingredient alert: A pinch of coffee crystals gives my jambalaya its roasty, toasty flavor. This quick and easy dinner is one of my husband's top picks. -Betty Henagin, Medford, Oregon
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Heat rice according to package directions. Meanwhile, in a large skillet, heat butter over medium-high heat. Add onion, celery and green pepper; cook and stir 4-6 minutes or until tender. Stir in kielbasa, salt, garlic powder, pepper and, if desired, cayenne; cook and stir 2-3 minutes or until kielbasa is browned., Add tomatoes, salsa and coffee granules; heat through. Stir in rice. Freeze option: Do not heat or add rice. Freeze cooled meat mixture in a freezer container. To use, partially thaw in refrigerator overnight. Heat rice according to package directions. Place meat mixture in a large skillet; heat through, stirring occasionally and adding a little water if necessary. Proceed as directed.
Nutrition Facts : Calories 297 calories, Fat 10g fat (4g saturated fat), Cholesterol 70mg cholesterol, Sodium 1398mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 2g fiber), Protein 18g protein.
LOUISIANA SAUSAGE JAMBALAYA
Oh Boy, is this one good! It's a simple, but very authentic Louisiana jambalaya recipe given to me by a friend who grew up in New Orleans! Nice and spicy!
Provided by Grace Lynn
Categories One Dish Meal
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Melt butter in large pot over medium-high heat.
- Add the onions, green onions, bell pepper, garlic, serrano chile, bay leaves, Creole Seasoning, cayenne pepper and thyme.
- Cover and cook until vegetables are tender, stirring occasionally, about 15 minutes.
- Add sausage, broth, tomatoes and rice.
- Bring mixture to simmer.
- Reduce heat to low, cover and cook until rice is very tender, stirring occasionally, about 30 minutes to 45 minutes.
JAMBASTA
Rachael Ray developed this dish for her dad, who's originally from Louisiana. This is her combination of Louisiana-style jambalaya with pasta, and it makes any day as fun as Fat Tuesday.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 32m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Heat a pot of water to a boil for pasta and add salt to it then pasta. Cook to al dente and drain.
- While pasta works, heat a deep skillet over medium high heat. Add extra-virgin olive oil, butter and andouille. Brown the sausage 2 to 3 minutes to render the fat. Remove with a slotted spoon. Add garlic, peppers, celery and onions. Saute the veggies for 5 to 6minutes. Season the mixture with salt and pepper and add flour to the pan. Cook flour with veggies 2 minutes more then whisk in beer. Cook beer out, 2 minutes. Add chicken stock, tomatoes, hot sauce and thyme. Bring liquid to a bubble and add chicken and shrimp. Cook 6 to 7 minutes until chicken is firm and shrimp are opaque and firm. Stir to mix in cooking juices then add in cream. Drain the pasta and add it to the sauce. Ladle up the jambasta and top with chopped scallions and reserved crispy andouille.
BO ZAI FAN (CLAY POT RICE)
The comforting meal of clay pot rice known as bo zai fan in Cantonese is popular in many parts of China, particularly in Hong Kong where this version takes its inspiration. A layer of crispy rice on the bottom of the pot, known as fan jiao, is a hallmark of the dish and a delicious counterpart to the fluffy, flavored rice above. Various proteins and toppings for bo zai fan abound, including ingredients like Chinese bacon, dried salted fish, morsels of marinated chicken and various vegetables, but Chinese sausage is a favored one in Hong Kong so we've called for it here. Restaurant and some home-cooked versions of the dish call for presoaking or par-cooking the rice, but we've streamlined the cooking technique so you can have a meal on the table in just about 40 minutes. And regarding tilting the pot to maximize the amount of that crusty browned rice the dish has: If you're not comfortable holding and tilting the pot so that fan jiao forms on the sides as well as the bottom of the pot, that's totally fine; you'll have a wonderfully tasty meal, just with more fluffy and less crispy rice.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place the rice in a large bowl and fill with enough cool water to cover. Gently massage the rice a few times to wash off any excess starch and drain off as much water as possible. Repeat the rinsing steps 2 more times (for a total of 3 times) or until the water runs mostly clear. Drain again.
- Place the rice in a 66-ounce (about 2-quart) clay pot (see Cook's Note). Coat the rice with 1 teaspoon of the oil. Stir in 2 1/2 cups cold water and bring to a boil, covered, over medium heat, about 7 minutes.
- Meanwhile, rinse the sausage under hot water until no visible white dust remains. Set aside.
- Mix the light soy sauce, oyster sauce, fish sauce, dark soy sauce, sugar and white pepper in a cup. Set aside.
- Uncover the pot after it boils and gently stir with a rubber spatula to even out the rice. When the rice has absorbed most of the water, about 3 minutes longer, uncover and top with the sausage. Cover and cook over low heat until the rice is cooked, about 10 minutes.
- Leaving the lid on the pot, drizzle the remaining 3 tablespoons oil around the edge of the lid. Cook over medium heat, tilting the clay pot at different angles, to scorch the rice on the sides and bottom, about 2 minutes per angle for a total of 8 to 10 minutes. (Wear heatproof oven mitts since your hands will be close to the fire.)
- Uncover the pot and carefully transfer the sausage to a cutting board with chopsticks or tongs. Slice the sausage thinly on a slight diagonal and place the slices back on top of the hot rice. Drizzle in 2 tablespoons of the seasoned soy sauce and sprinkle with the scallion. Let rest for 10 minutes, covered, to cool down a bit to release the crispy rice from the pot.
- Uncover and scrape the bottom of the pot with a spoon to mix some of the crispy rice with the fluffy rice above. Divide between 4 bowls. Enjoy piping hot, adding more seasoned soy sauce if you like.
Nutrition Facts : ServingSize 1 of 4 servings, Calories 787, Fat 27g, SaturatedFat 5g, Carbohydrate 114g, Fiber 2g, Sugar 2g, Protein 20g, Cholesterol 40mg, Sodium 1359mg
SAUSAGE-AND-RICE TIMBALE
Provided by Food Network Kitchen
Time 1h30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add the rice, reduce the heat and simmer, stirring once or twice, until the rice is tender, 12 to 15 minutes. Drain, shaking the colander to remove any excess water. Spread the rice on a rimmed baking sheet and let cool.
- Preheat the oven to 450 degrees F and place a baking sheet on the middle rack. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onion and cook until soft, about 8 minutes. Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 6 minutes. Tear the basil and add to the skillet along with the garlic and tomato paste. Increase the heat to high and cook, stirring, until the tomato paste browns, about 4 minutes. Stir in the chicken broth, scraping up any browned bits from the bottom of the skillet. Cook, stirring occasionally, until thickened, 15 to 20 minutes.
- Meanwhile, grease the bottom and sides of an 8-inch springform pan with the remaining 1 tablespoon butter. Coat the pan with the breadcrumbs, tapping to remove any excess. Put the eggs and all but 3 tablespoons of the pecorino cheese in a small bowl and beat with a fork. Put the cooled rice in a bowl; add the egg mixture and stir to combine.
- Transfer about two-thirds of the rice mixture to the prepared springform pan. Using moist fingers, pat the rice onto the bottom and up the sides of the pan, forming a 1/2-inch-thick layer. Place the provolone slices over the rice in the pan. Spoon about three-quarters of the sausage filling over the provolone, filling it to 1/2 inch from the top. Pat the remaining rice mixture on top to enclose the filling, then sprinkle with the remaining 3 tablespoons pecorino cheese. Put the pan on the hot baking sheet and bake until golden, about 20 minutes. Transfer to a rack and let cool, 5 minutes.
- Run a small knife around the edge of the pan to loosen the timbale, then remove the side of the pan. Slide a spatula under the timbale and transfer it to a platter. Thin the remaining sausage filling with a splash of water and reheat. Serve with the timbale.
SAUSAGE AND RICE JAMBA
This is my own concoction. It's a little like jambalaya but those who've had the real thing will know it's not. Hence the name Jamba. If you don't like it spicy, cut back on the seasoning and use sweet italian sausage. Throw a little cooked shrimp in as well.
Provided by Karen1961
Categories Brown Rice
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Bring water to a boil, add rice and a little salt, reduce to simmer and cover with a lid.
- Simmer for 40 minutes.
- Remove from heat and set aside.
- This should make 4 to 6 cups of cooked rice.
- Place sausage in a baking pan and cook at 350 degrees for 45- 60 minutes, turning once about half way through.
- Cut into 1/4" hunks.
- In a non-stick frying pan, saute onions in olive oil over medium heat until they start to soften.
- Add peppers and zucchini, and saute for about 5 minutes.
- Add tomatoes, garlic and seasoning, stirring often, until vegetables are saucy.
- In a large bowl or dutch oven, combine sauce, rice and sausages.
- Mix well.
- Serve with a tossed or green salad.
Nutrition Facts : Calories 511.8, Fat 26.7, SaturatedFat 8.7, Cholesterol 48.5, Sodium 1049.5, Carbohydrate 46.6, Fiber 3.9, Sugar 4.8, Protein 21.4
JAMBALAYA
Spicy jambalaya with chicken and andouille sausage.
Provided by Terri
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Time 1h5m
Yield 6
Number Of Ingredients 17
Steps:
- Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
- In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
- Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.
Nutrition Facts : Calories 465.1 calories, Carbohydrate 42.4 g, Cholesterol 73.1 mg, Fat 19.8 g, Fiber 3 g, Protein 28.1 g, SaturatedFat 5.7 g, Sodium 1632.7 mg, Sugar 2 g
CHEF JOHN'S SAUSAGE & SHRIMP JAMBALAYA
While true jambalaya is really more of a thicker rice stew than a soup, it's one of those dishes that more stock can be added to easily make it into a soup recipe. Serve garnished with green onion.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Time 1h15m
Yield 4
Number Of Ingredients 15
Steps:
- Place butter and sausage in a large stockpot over medium heat; cook and stir for 5-6 minutes until sausage begins to brown.
- Stir in paprika, cumin and cayenne; cook for 1 minute.
- Stir tomatoes, celery, green pepper, green onions, salt, and bay leaf into sausage mixture.
- Add brown rice and stir to combine. Stir in chicken stock and turn heat to low. Cover and cook for until rice is just tender, about 45 minutes.
- Stir in shrimp, replace lid and cook for 5 minutes. Season with salt and black pepper.
Nutrition Facts : Calories 495.3 calories, Carbohydrate 37.3 g, Cholesterol 220.9 mg, Fat 25.2 g, Fiber 5.3 g, Protein 30.3 g, SaturatedFat 9.9 g, Sodium 1909.3 mg, Sugar 3.1 g
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- Heat the butter in a large skillet over medium-high heat and brown the chicken on all sides. Add the andouille sausage and cook for another 3 minutes or so until the sausage begins to brown.
- Add the onion, garlic, celery, and bell pepper and cook for 3-4 minutes. Add the rice, diced tomatoes, remaining tablespoon of Creole seasoning, hot sauce, Worcestershire sauce, salt and pepper and stir to combine. Add the chicken broth and bay leaves.
- Bring it to a boil, reduce the heat to medium-low, cover and simmer for 15 minutes, giving it one stir around the halfway point. Add the shrimp, cover, and simmer for another 10 minutes or until the rice is tender.
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