Ellens Big Easy Jambalaya Recipes

Steps:

• 1. Mix the water and tomato sauce in a 3-qt. saucepan; bring to a boil. Add the jambalaya mix and mix well.
• 2. Add the chicken and sausage, mixing well. Return to boil; reduce heat to low. Simmer, covered, 25 or 30 minutes until liquid is absorbed and rice is tender.
• 3. Remove from heat; let sit 5 minutes. Serve with crusty French bread, New Orleans style.

Steps:

• In a 5-qt. slow cooker, combine all ingredients except rice. Cover and cook on low for 5-6 hours or until chicken is tender., Stir in rice. Cook on high 30 minutes longer or until rice is tender.

Steps:

• Cut sausage into 1/2-inch slices. Melt butter in a 5 to 6-quart pan over medium-high heat. Add sausage, onion, red bell pepper, green bell pepper and garlic; cook, stirring occasionally, 5 minutes or until vegetables are soft and sausage is lightly browned.
• Stir in tomatoes, pepper sauce, black pepper, crushed red pepper flakes and salt to taste. Bring to a boil; add shrimp. Cook 3 minutes or until shrimp are cooked and opaque in center.
• Gently stir in hot rice and cook 3-5 minutes or until heated through.

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.

Steps:

• Heat olive oil in a large pot over medium high heat. Add diced chicken breasts and Andouille sausage. Add salt and pepper to taste, and cook thoroughly.
• Add crushed garlic and a diced jalapeño pepper.
• NOTE: Leave the jalapeño seeds in for extra spice
• Stir in diced onion, peppers, celery until they're soft.
• Add chicken stock, tomatoes, rice, cajun seasoning, bay leaf, dried thyme, cayenne pepper and stir.
• Cover and simmer stew for 30 minutes.
• NOTE: Stir occasionally to make sure the rice doesn't burn at the bottom of the pan.
• Once the rice is cooked, add in shrimp, season with salt and pepper, then continue simmering until the shrimp are cooked through.
• Enjoy!

Steps:

• 1 Set the Egg up for direct cooking. 2 In large Dutch oven, heat vegetable oil and sauté onions and green peppers for approximately 3 minutes. 3 Add ground beef, Worcestershire sauce and about 2 tbsp Creole seasoning. Cook until meat is browned. (Do not drain) 4 Add chicken thighs and continue to cook until browned on all sides. 5 Add andouille sausage and another 2 tbsp of Creole seasoning. 6 Next, add rice and water. Bring to a boil, cover and simmer for 10 minutes. 7 Add shrimp and 1 tbsp Creole seasoning and continue simmering (covered) for an additional 10 minutes. 8 Let Jambalaya stand for at least 15 minutes before serving.