The Best Jambalaya Food
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.
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
THE BEST JAMBALAYA
From one of my favorite cookbooks, The Best of The Best from Louisiana. With my many travels to New Orleans, I haven't found a Jambalaya that beats this one. It's a tad laborious and requires some time but it's well worth it. I usually double up the recipe as it holds very well. I also find it tastes better the next day.
Provided by Nadia NYC
Categories One Dish Meal
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- In a large pot, cover chicken with water; add celery, onion garlic and boil until tender, approximately 1 hour.
- Reserve stock.
- Remove meat from bones and cut, slice, cube, or shred,however you prefer.
- In 5 cups stock, cook rice until liquid is absorbed, about 25 minutes (the rice is supposed to be a bit moist).
- In a Dutch oven, fry sausage and ham until lightly browned, about 3 to 5 minutes.
- Remove meat.
- Add butter to pan and saute onion, pepper, and parsley until tender, approximately 3 minutes.
- Add chicken, sausage, and ham; stir in garlic, tomato paste, bay leaf, thyme, salt, pepper, and Tabasco.
- Add rice and mix thoroughly.
- Cook over low heat for approximately 15 minutes stirring frequently.
- Remove bay leaf and serve.
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- Cook sausage in hot oil in a Dutch oven over medium-high heat, stirring constantly, 5 minutes or until browned. Remove sausage with a slotted spoon.
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