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
ALICIA'S JAMBALAYA
Make and share this Alicia's Jambalaya recipe from Food.com.
Provided by AliciaCinATX
Categories White Rice
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- WHITE RICE.
- Start white rice in pan.
- Make 1 cup of rice with a 2:1 ratio (2 parts water to 1 part rice).
- Bring 2 cups of water to a boil.
- Add 1 cup of rice.
- Cover and reduce heat to LOW.
- After 10-15 minutes, check rice. Stir & "fluff" with a fork to make sure water is absorbed.
- Once it is done, remove from heat and pour into a mixing bowl.
- SAUSAGE & ONION MIX.
- Heat a separate frying pan on HIGH heat.
- Add nice (moderate) amount of Extra Virgin Olive Oil to pan.
- Add diced onion and sauté (reserve some onion to add at the end).
- Stir frequently to avoid burning. The onions should be a translucent color.
- Add garlic and sauté until onions are golden.
- Add sausage, diced jalapeno, & any reserved onion and seasonings.
- Stir frequently to avoid burning.
- TIMING -- Provided your rice is fully cooked & the sausage is heated through, you're done & can mix everything together. If your rice still needs a little time, while you're waiting, reduce heat for the sausage mixture to Medium Low or Low (just enough to keep it nice & hot).
- In a separate mixing bowl, combine white rice with sausage mixture.
- The drippings from the frying pan are what make the white rice "dirty," so make sure to scrape everything into the bowl.
- Stir & toss well.
- Serve!
Nutrition Facts : Calories 452.1, Fat 19.8, SaturatedFat 7, Cholesterol 52.2, Sodium 1478, Carbohydrate 45.5, Fiber 2, Sugar 4.4, Protein 21
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.
ALECIA'S JAMBALAYA
Yield 5
Number Of Ingredients 18
Steps:
- Peel and devein shrimp; set aside. Coat a large nonstick skillet with cooking spray; add the oil, and stir in flour. Cook over medium-high heat 1 1/2 minutes or until brown, stirring constantly. Add onion and the next 4 ingredients; sauté 7 minutes or until tender. Add chicken broth and next 7 ingredients; stir well, and bring to a boil. Add rice; stir well. Cover, reduce heat, and simmer 20 minutes or until rice is tender. Stir in shrimp; cover and cook 5 minutes or until shrimp is done. Yield: 4 servings (serving size: 1 1/2 cups) NUTRITION PER SERVING CALORIES 356(16% from fat); FAT 6.4g (sat 1.4g,mono 1.9g,poly 2.3g); PROTEIN 19.7g; CHOLESTEROL 79mg; CALCIUM 111mg; SODIUM 625mg; FIBER 2.7g; IRON 5mg; CARBOHYDRATE 53.1g
QUICK JAMBALAYA
This recipe makes quick work out of jambalaya by using leftover rice, and it tastes great with freshly cooked grains, too. To make this meal meatless, use vegan andouille sausage or stick with pork sausage, if you prefer. Either option, along with creole seasoning and the classic trinity of creole cooking - onion, celery and green bell pepper - result in a dish that is unmistakably Louisianan. Though many jambalaya recipes skip tomatoes, this version uses a blend of tomato paste and diced tomatoes to add bulk, and an acidity that helps lighten up the otherwise hearty one-pot meal.
Provided by Vallery Lomas
Categories grains and rice, main course
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon oil in a large skillet over medium. Add the onion and cook, stirring often, until softened, 5 to 7 minutes. Add the sausage and cook until starting to brown, about 5 minutes.
- Add the remaining tablespoon oil, then add the celery and bell pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Stir in the tomato paste and cook until very fragrant, about 1 minute.
- Reduce the heat to low and add the cooked rice. Sprinkle with the creole seasoning and 1/2 teaspoon each salt and pepper. Stir in the tomatoes and hot sauce and cook until warmed through. Season with additional salt and pepper as needed. Garnish with the scallions and serve with more hot sauce.
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