TENNESSEE JAMBALAYA
Provided by Trisha Yearwood
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the jambalaya: In a large stockpot or Dutch oven, cook the bacon until crisp and set aside. Cook the sausage in the bacon drippings until lightly browned. Stir in the black beans, tomato sauce, chiles, onion powder, Italian seasoning, carrots and some black pepper. Bring to a boil, then reduce the heat and simmer, covered, for 45 minutes. Stir occasionally.
- For the wild rice: Meanwhile, bring the chicken stock to a boil in a saucepan and add the rice, bay leaf and hot sauce. Reduce to a simmer, cover and simmer for 45 minutes. Turn off the heat and let steam for 5 minutes. Remove the lid and fluff. Remove the bay leaf before serving.
- Crumble the bacon and sprinkle on top of the jambalaya before serving. Serve over the wild rice.
EASY CAJUN JAMBALAYA
I have always loved Cajun foods but my wife doesn't like the 'kick.' In response to this, I made my traditional Jambalaya without the heat. Everyone loved this recipe and I hope you will to. Enjoy!
Provided by Grant Michel
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Time 45m
Yield 6
Number Of Ingredients 15
Steps:
- Heat oil in a large pot over medium high heat. Saute chicken and kielbasa until lightly browned, about 5 minutes. Stir in onion, bell pepper, celery and garlic. Season with cayenne, onion powder, salt and pepper. Cook 5 minutes, or until onion is tender and translucent. Add rice, then stir in chicken stock and bay leaves. Bring to a boil, then reduce heat, cover, and simmer 20 minutes, or until rice is tender. Stir in the Worcestershire sauce and hot pepper sauce.
Nutrition Facts : Calories 488 calories, Carbohydrate 58.5 g, Cholesterol 73.9 mg, Fat 13.8 g, Fiber 1.6 g, Protein 29.1 g, SaturatedFat 4.1 g, Sodium 1082.5 mg, Sugar 3.1 g
BUBBA'S JAMBALAYA
Easy Southern classic, with chicken, sausage, ham, and shrimp.
Provided by FORDMAN88
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Time 1h5m
Yield 12
Number Of Ingredients 14
Steps:
- Heat a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon pieces with a slotted spoon, and set aside. Add celery, bell pepper, and onion to the bacon drippings, and cook until tender.
- Add the ham, chicken and sausage to the pot, and pour in the tomatoes, beef broth and chicken broth. Season with thyme and Cajun seasoning. Bring to a boil, and add the rice. Bring to a boil, then turn the heat to low, cover, and simmer for about 20 minutes, until the rice is tender.
- Stir in the shrimp and bacon just before serving, and heat through. If you use uncooked shrimp, let it cook for about 5 minutes before serving.
Nutrition Facts : Calories 348.5 calories, Carbohydrate 32.3 g, Cholesterol 72.4 mg, Fat 13.8 g, Fiber 2.2 g, Protein 22.7 g, SaturatedFat 4.6 g, Sodium 1176.5 mg, Sugar 1.4 g
THE CAPTAIN'S FAMOUS JAMBALAYA
This jambalaya may have been a few places since the bayou, but it's a thick, rich dish that everyone will love! I've experimented with many types of seafood in this recipe, and the flavor and consistency of snapper works the best. Serve with French bread and hot red pepper sauce!
Provided by RKOZEL
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Time 1h55m
Yield 8
Number Of Ingredients 17
Steps:
- In a large saucepan over medium heat, melt butter. Mix in flour, and whisk constantly 2 to 3 minutes, until a thick paste-like roux has formed.
- Stir file powder, garlic, green onions, onions and green bell pepper into the roux. Cook and stir until tender, about 10 minutes. Stir tomatoes into the mixture. Season mixture with black pepper, cayenne pepper, allspice, cloves, salt and bay leaf. Cook, stirring occasionally, until the mixture is well blended, 10 to 15 minutes.
- Pour in mushroom broth, and mix in rice. Increase amount of broth to cover all ingredients, if necessary. Bring to a boil, and mix in snapper. Cover, reduce heat, and simmer 1 hour, or until rice is tender.
Nutrition Facts : Calories 301.9 calories, Carbohydrate 43.7 g, Cholesterol 28.6 mg, Fat 6.8 g, Fiber 4.5 g, Protein 17.5 g, SaturatedFat 2.6 g, Sodium 704.5 mg, Sugar 3 g
SPICY JAMBALAYA
In Eufaula, Alabama, Amy Chop uses just the right amount of seasonings to spice up this memorable main dish. It's loaded with zesty sausage, tender chicken and tasty shrimp, too.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Prepare rice mix according to package directions. Meanwhile, in a large skillet, cook chicken and sausage in butter for 5 minutes. Add garlic; cook 1 minute longer. Add the green pepper, celery and onion; cook and stir until meat is no longer pink and vegetables are tender., Stir in tomato and seasonings; heat through. Add the shrimp; cook an stir for 3-4 minutes or until shrimp turn pink. Serve with the prepared rice.
Nutrition Facts : Calories 380 calories, Fat 17g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 1103mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 2g fiber), Protein 25g protein.
SPICY JAMBALAYA
Steps:
- In a boiler, add bay leaves, diced ham and water. Let boil for 1 hour. In another pan, heat oil. Add diced chicken, onions and celery. Saute until tender then add peppers, onions and diced tomatoes. Add tomato paste, chopped parsley, crushed garlic, dried thyme, cayenne pepper, Worcestershire sauce, and smoked sausage. Add cooked rice to jambalaya and salt to taste.
TRESSA'S SPICY JAMBALAYA
When I got married, one of my showers was one where each guest brought a recipe for me. This one is from my best friend and we enjoy it often.
Provided by DeniseBC
Categories White Rice
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook kielbases, onion, green pepper, and celery in a large, non-stick saucepan over medium-high heat for 5 minutes.
- Add Cajun seasoning and bay leaf. Cook 5 minutes.
- Add tomatoes and chicken broth.
- Stir in rice and simmer, covered, 15 to 20 minutes until rice is tender.
- Remove bay leaf before serving.
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
HATTIE'S CREOLE JAMBALAYA
Why not serve Jambalaya for Sunday dinner this week? As with most Cajun or Creole spicy foods, serve with cold beer or a good wine and crusty bread. Recipe courtesy Justin Mason; Hattie's Restaurant
Provided by Denise
Categories Stew
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 24
Steps:
- Coat a large, deep skillet with olive oil and keep on high heat until oil sizzles.
- Dredge chicken and shrimp in flour and add to skillet with andouille sausage.
- Lower heat and remove the par-cooked shrimp.
- Add garlic, peppers, celery, okra, and onion and cook on low heat for about 4 minutes, stirring constantly.
- Add all seasoning and diced tomatoes and Worcestershire.
- Add uncooked rice and simmer for 2 to 3 minutes on low heat.
- Add stock and tomato juice, then simmer for 5 minutes on medium heat, taking care to stir to prevent sticking.
- Once rice has completely cooked, add shrimp and crawfish; simmer for 2 minutes.
- Serve in a deep bowl and garnish with fresh chopped scallions and parsley.
Nutrition Facts : Calories 626.6, Fat 11.2, SaturatedFat 3.1, Cholesterol 90.5, Sodium 490.5, Carbohydrate 98.5, Fiber 8.3, Sugar 12.4, Protein 34.3
SPICY BLACK BEAN JAMBALAYA
Started out as a soup, but with the addition of rice makes a nice jambalaya. For the rice I use Uncle Ben's ready to serve brown rice, which eliminates the rice cooking process.
Provided by Southern Girl
Categories Rice
Time 20m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet heat olive oil over medium high heat.
- Add onions, bell peppers and spices and saute until soft.
- Add garlic and saute until you can smell the aroma.
- Add jalapenos if desired, salsa, hot sauce, black beans, water, and rice and mix well. Turn heat up to high and let come to a boil.
- Once it comes to a boil, turn the heat down to medium, cover, and let simmer for 8 - 10 minutes.
- Garnish with shredded cheese if desired.
Nutrition Facts : Calories 1058.7, Fat 13.6, SaturatedFat 2.4, Sodium 342, Carbohydrate 200.8, Fiber 27, Sugar 4.1, Protein 35
SPICY JAMBALAYA
I got this recipe from a friend's step-mother and have made it several times. This recipe makes a ton of Jambalaya and is great leftover. You can alter the spice as you like.
Provided by wittlebit83
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut chicken and sausage into small pieces.
- Put the liquid from tomatoes over the sausage, let soak.
- Put diced rotel over chicken, let soak.
- Chop bell pepper, onion, garlic, and green onion into really small pieces.
- Heat 1/4 cup of oil on a medium to low fire.
- Drain sausage (save liquid).
- Put sausage in and brown it until they become sticky. Remove sausage and put aside.
- Add chicken and rotel in the same oil and cook until it becomes brown and sticky. Remove chicken and set aside.
- Leave the same oil in the pot (add a little more if needed) and add onion, bell pepper, garlic and a little bit of green onions (save most of the green onions to add at the end).
- Fry everything down until it is soft and has browned. (this may take 10 to 15 minutes).
- Once everything has browned, add chicken and sausage back into the pot.
- Add 3 cups of uncooked rice. Stir it all together well and let it fry for a minute or two.
- Measure out 3 1/2 cups of rotel juice and chicken broth combined. Add to the pot.
- When contents of the pot come to a boil, cover and simmer for 30 to 45 minutes. (Make sure the fire is low) Try not to open the pot for at least 30 minutes.
- When it is done sprinkle remaining green onions over it and serve.
Nutrition Facts : Calories 495.7, Fat 33.1, SaturatedFat 11.2, Cholesterol 113.4, Sodium 1355.3, Carbohydrate 9.7, Fiber 1.4, Sugar 2.5, Protein 38.2
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.
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