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
WORLD CHAMPION JAMBALAYA
Provided by Food Network
Time 1h55m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Debone the chicken and add the meat to a medium bowl. Cover and set aside.
- Bring the chicken stock to a boil in a large pot over medium heat. Add the chicken bones, then reduce the heat and simmer for 20 minutes.
- Cut the Cajun and andouille sausage into small pieces. Melt the butter in heavy stock pot over medium-high heat, and saute the sausage until browned.
- Add the seasoning, onion, celery, peppers, and garlic and saute until caramelized.
- Cut the chicken into bite-size pieces. Strain the bones from the chicken stock and measure 32 ounces of liquid. Stir
JAMBALAYA
A fragrant chorizo, chicken and seafood jambalaya inspired by Creole cooking. An easy one-pot flavoured with thyme, oregano, smoked paprika and cayenne
Provided by John Torode
Categories Dinner, Main course, Supper
Time 1h10m
Number Of Ingredients 22
Steps:
- Heat oven to 200C/180C fan/ gas 6. Heat the oil in a heavy-based flameproof casserole dish on a medium-high heat. Season the chicken thighs, add to the dish and cook for 4 mins until they start to brown, stirring occasionally so they don't stick. Add the chorizo and cook for a further 4 mins until it releases its oils and has started to crisp. Remove the meat with a slotted spoon and set aside on a plate.
- Add the onions to the chorizo oils, lower the heat and soften for 8 mins. Stir through the garlic, peppers, celery, thyme and oregano, and cook for 2 mins more.
- Return the meat to the dish, add the garlic salt, paprika, cayenne, mustard powder and white pepper, and cook for 2 mins until fragrant. Stir in the rice, then the tomatoes. Add the stock and give it all a really good stir. Bring to the boil, then cover with a well-fitting lid and put in the oven for 20 mins.
- Take from the oven and fluff up the rice with a big fork. Fold through the prawns, then put the mussels and clams on top. Put the lid on, return to the oven for 10 mins, then take the dish out and give everything a good stir. Sprinkle with the parsley and spring onions to serve.
Nutrition Facts : Calories 539 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 37 grams protein, Sodium 2.8 milligram of sodium
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.
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
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.
JJB'S WORLD FAMOUS JAMBALAYA
Steps:
- 1. Clean, dry and salt & pepper chicken - let sit 2. Dice all veggies (the Holy trinity) - set aside 3. Put olive oil and chicken (skin side down) in large wide pot on low heat (to render fat); OK to brown, but should be undercooked 4. Take chicken out - put aside and let cool 5. In same pot, throw in veggies and cook for approximately 6 to 8 min; you may need to add oil 6. Add chicken stock and tomatoes 7. Boil on high for about 15min, then turn heat down to simmer 8. Add bay leaf, Paul's chicken seasoning, sausage, and diced chicken; everything (except shrimp) should be in the pot now (you may decide to hold the chicken aside until later, depending on how cooked it is) 10. Let simmer for 45 to 60 min 11. After about 30 min, in a small sauce pan slowly melt the 1/2 stick of butter, add touch of oil, and about 3 to 4 tablespoons of flour 12. Mix w/ wooden spoon for about 10 min; will turn nutty brown color 13. Pour mixture into soup; should thicken Jambalaya (which should have a reddish color) 14. May add more seasoning; cayenne to give kick 15. While Jambalaya is simmering, make bozmauti white rice 16. When Jambalaya is just about ready, bring to boil, then put shrimp and any remaining diced chicken; then turn down heat 17. In wide bowls, place a scoop of rice and cover with Jambalaya; top w/ sour cream and green onions; serve with toasted bread, Tabasco and extra green onions Serves 4-6.
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- Heat the butter in a large skillet over medium-high heat and brown the chicken on all sides. Add the andouille sausage and cook for another 3 minutes or so until the sausage begins to brown.
- Add the onion, garlic, celery, and bell pepper and cook for 3-4 minutes. Add the rice, diced tomatoes, remaining tablespoon of Creole seasoning, hot sauce, Worcestershire sauce, salt and pepper and stir to combine. Add the chicken broth and bay leaves.
- Bring it to a boil, reduce the heat to medium-low, cover and simmer for 15 minutes, giving it one stir around the halfway point. Add the shrimp, cover, and simmer for another 10 minutes or until the rice is tender.
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