CAJUN JAMBALAYA
This recipe took me a year to perfect. The secret to making a Cajun jambalaya is to get the right amount of fond, those delicious browned bits left behind from browning your meats, to build the flavor and color of your jambalaya. We're also going to add a little tomato paste for color and flavor.
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 23
Steps:
- For the Creole seasoning: Combine the salt, black pepper, cayenne, garlic powder, onion powder, paprika, white pepper and cumin in a medium bowl.
- For the jambalaya: Heat 2 tablespoons oil in a 5-quart heavy-bottomed pot or large Dutch oven over medium heat. Rub the chicken with the remaining 2 tablespoons oil and 2 tablespoons of the Creole seasoning in a medium bowl until evenly coated. Add the chicken to the pot and cook until golden brown, about 5 minutes. Transfer the chicken to a large bowl. Add the sausage to the pot and cook until browned, 4 to 5 minutes. Transfer to the large bowl with the chicken. The bottom of the pot should be covered with browned bits.
- Add the celery, onions and peppers and cook, stirring and scraping the bottom of the pot occasionally, until the onions are translucent, about 3 minutes. Stir in the garlic, bay leaf, cayenne, thyme and 2 teaspoons Creole seasoning. Add the rice and stir once or twice to coat. Stir in the tomato paste, Worcestershire sauce, cooked chicken and sausage and remaining Creole seasoning. Stir in the chicken stock. Bring to a boil, cover and reduce the heat to a simmer. Cook until the liquid is reduced, and you see little holes on the top, about 30 minutes.
- Use a fork to stir in half of the green onions and fluff the rice. Cover and cook for 10 minutes. Taste and adjust the seasoning. Garnish with the remaining green onions and serve immediately.
CAJUN JAMBALAYA
Steps:
- In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.
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
LOUISIANA JAMBALAYA
My husband helped add a little spice to my life. He grew up on Cajun cooking , while I ate mostly meat-and-potato meals. —Sandi Pichon, Memphis, Tennessee
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a Dutch oven, heat oil over medium-high heat. Add sausage and ham; saute until lightly browned. Remove and keep warm. In drippings, saute celery, onion, green pepper and green onions until tender. Add garlic; cook and stir 1 minute longer. Stir in tomatoes, thyme, salt, pepper and cayenne; cook 5 minutes longer., Stir in broth, rice, water and Worcestershire sauce. Bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 20 minutes. Stir in sausage mixture and shrimp; heat through. , Freeze option: Prepare jambalaya as directed, omitting rice and shrimp. Freeze shrimp and cooled jambalaya in separate freezer containers. Store rice in an airtight container at room temperature. To use, partially thaw jambalaya in refrigerator overnight. Place jambalaya in a 6-qt. stockpot; heat through. Add rice; cook, covered, about 10 minutes. Add frozen shrimp; continue cooking until shrimp are heated through and rice is tender, 5-7 minutes.
Nutrition Facts : Calories 295 calories, Fat 12g fat (3g saturated fat), Cholesterol 143mg cholesterol, Sodium 1183mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein.
More about "cajun jambalaya soup recipes"
JAMBALAYA SOUP - GIMME SOME OVEN
From gimmesomeoven.com
4.9/5 (25)Estimated Reading Time 4 minsServings 8-10Total Time 50 mins
- Heat 2 tablespoons oil in a large stockpot over medium-high heat. Add the chicken and sausage, and sauté for 2-3 minutes, stirring occasionally. Add in the remaining 1 tablespoon oil, bell peppers, celery, onion, jalapeño, and stir to combine. Continue sautéing for 5-6 more minutes, or until the onion is soft and translucent, stirring occasionally. Stir in the garlic, and sauté for 1 more minute until the garlic is fragrant, stirring occasionally.
- Sprinkle the flour over the mixture, and stir to combine. Continue cooking for 1 minute, stirring occasionally.
- Gradually stir in the chicken stock, then add the crushed tomatoes, rice, Cajun seasoning, bay leaves and dried thyme. Continue cooking until the soup reaches a simmer. Then reduce the heat to medium-low, and continue simmering the soup for 15 more minutes — being sure to stir the soup occasionally (yes, more!) so that the rice doesn’t burn on the bottom of the pot — until the rice is cooked and tender.
- Stir in the shrimp and continue cooking for 5 more minutes, or until the shrimp is cooked through (it should be pink and opaque, not gray).
THE BEST SPICY JAMBALAYA SOUP RECIPE + VIDEO - WHISKAFFAIR
From whiskaffair.com
Ratings 6Calories 334 per servingCategory Main Course, Soup
JAMBALAYA SOUP - GYPSYPLATE
From gypsyplate.com
4.4/5 (45)Total Time 1 hrCategory Soup RecipesCalories 557 per serving
JAMBALAYA SOUP - MY INCREDIBLE RECIPES
From myincrediblerecipes.com
CAJUN JAMBALAYA - SPEND WITH PENNIES
From spendwithpennies.com
JAMBALAYA RECIPE - THE FORKED SPOON
From theforkedspoon.com
JAMBALAYA SOUP - SOUPADDICT
From soupaddict.com
BEST JAMBALAYA RECIPE - HOW TO MAKE JAMBALAYA - DELISH
From delish.com
HOW TO MAKE JAMBALAYA: CLASSIC CAJUN JAMBALAYA RECIPE
From masterclass.com
RAGIN' CAJUN JAMBALAYA | READY SET EAT
From readyseteat.com
SMOKY SAUSAGE AND RICE SOUP RECIPE - FOOD NETWORK
From foodnetwork.com
Author Food Network KitchenSteps 3Difficulty Easy
SOUL FOOD: CAJUN-INSPIRED SOUP - FIT MEN COOK
From fitmencook.com
JAMBALAYA SOUP - SIMPLE JOY
From simplejoy.com
CAJUN JAMBALAYA RECIPE - THE SPRUCE EATS
From thespruceeats.com
CAJUN JAMBALAYA SOUP RECIPE - FOOD.COM
From food.com
ARNAUD'S SEAFOOD JAMBALAYA RECIPE RECIPE | RECIPES.NET
From recipes.net
JAMBALAYA SOUP RECIPE | RECIPES.NET
From recipes.net
JAMBALAYA RECIPE | GIMME SOME OVEN
From gimmesomeoven.com
21 ONE-POT DINNER RECIPES TO MAKE LIFE (AND WEEKNIGHTS) EASIER
From news.yahoo.com
JAMBALAYA SOUP | REALCAJUNRECIPES.COM: LA CUISINE DE MAW MAW
From realcajunrecipes.com
#60-minutes-or-less #time-to-make #course #preparation #main-dish #soups-stews
You'll also love