Mamas Chicken Jambalaya Recipes

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CHICKEN JAMBALAYA I

This is a one-skillet chicken and rice dish with veggies, herbs and just a slight spicy kick!

Provided by Suzanne

Categories     Soups, Stews and Chili Recipes     Stews     Jambalaya Recipes

Yield 4

Number Of Ingredients 13



Chicken Jambalaya I image

Steps:

  • Melt butter or margarine in a large skillet over medium low heat. Add celery, onion and green bell pepper and saute until tender. Stir in tomatoes, broth, rice, thyme or basil, garlic salt, ground black pepper, hot pepper sauce and bay leaf.
  • Bring all to a boil; reduce heat, cover skillet and simmer for about 20 minutes or until rice is tender. Stir in chicken or turkey and cook until heated through. Discard bay leaf and serve hot.

Nutrition Facts : Calories 308 calories, Carbohydrate 29.9 g, Cholesterol 74.8 mg, Fat 8.5 g, Fiber 1.8 g, Protein 25.1 g, SaturatedFat 4.4 g, Sodium 562.6 mg, Sugar 3.3 g

2 tablespoons butter
⅓ cup chopped celery
¼ cup chopped onion
¼ cup chopped green bell pepper
1 (14.5 ounce) can diced tomatoes
1 ½ cups chicken broth
⅔ cup white rice
1 teaspoon dried thyme
½ teaspoon garlic salt
¼ teaspoon ground black pepper
½ teaspoon hot pepper sauce
1 bay leaf
2 cups cooked, cubed chicken meat

MAMA DELILAH'S JAMMIN JAMBALAYA

Nothing says lovin like some spicy Louisiana cooking. I absolutely LOVE making this when I have the time. I'm toning down the amount of creole seasoning that I use, because I tend to be a little heavy handed with it. The amount is an approximate - season to your taste.

Provided by Mama Delilah

Categories     Chicken

Time 1h30m

Yield 15 serving(s)

Number Of Ingredients 22



Mama Delilah's Jammin Jambalaya image

Steps:

  • Season sausage, chicken and shrimp with a teaspoon of creaole seasoning each.
  • In a large heavy stock pot, heat 1 teaspoon oil and brown the sausage, about 7-8 minutes. remove it with a slotted spoon and set off to the side.
  • Add another 1 tablespoon oil and cook chicken until slightly browned, about 5 minutes. Remove and set to side with sauasage.
  • Add another 1 tablespoon oil and saute' peppers, celery and onions until tender, about 15-20 minutes.
  • Add diced tomatoes, chicken stock, sausage and chicken to pot, and season with hot sauce, Worchestershire sauce, file powder, bay leaves, salt, black and red pepper, and if desired, additional creole seasoning. Simmer for 20 minutes.
  • While simmering, saute' shrimp in saute' pan until pink, about 3-4 minutes (do not overcook shrimp).
  • Add rice and shrimp to pot. Cook an additional 20-30 minutes on low heat to let juices permeate rice. Stir occaisioanlly to prevent sticking.
  • Discard bay leaves, and serve.

2 tablespoons canola oil
1 teaspoon canola oil
1 lb boneless skinless chicken breast, medium dice
1 lb andouille sausage, sliced (can substitute smoked sausage)
1 lb medium shrimp, peeled and deveined
3 teaspoons creole seasoning
1 medium green bell pepper, seeded and chopped
1 medium red bell pepper, seeded and chopped
1 medium yellow bell pepper, seeded and chopped
5 jalapeno peppers, seeded and chopped (optional)
4 stalks celery, chopped
2 medium yellow onions, chopped
4 garlic cloves, minced
1 (28 ounce) can petite diced tomatoes in tomato puree
2 tablespoons louisiana style hot sauce (or to taste)
1 tablespoon Worcestershire sauce
1 teaspoon gumbo file powder
4 dried bay leaves
3 cups chicken stock
5 cups cooked rice
salt, black pepper, and ground red pepper, to taste
additional creaole seasoning, to taste (optional)

CHICKEN & CHORIZO JAMBALAYA

A Cajun-inspired rice pot recipe with spicy Spanish sausage, sweet peppers and tomatoes

Provided by Good Food team

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 10



Chicken & chorizo jambalaya image

Steps:

  • Heat 1 tbsp olive oil in a large frying pan with a lid and brown 2 chopped chicken breasts for 5-8 mins until golden.
  • Remove and set aside. Tip in the 1 diced onion and cook for 3-4 mins until soft.
  • Add 1 thinly sliced red pepper, 2 crushed garlic cloves, 75g sliced chorizo and 1 tbsp Cajun seasoning, and cook for 5 mins more.
  • Stir the chicken back in with 250g long grain rice, add the 400g can of tomatoes and 350ml chicken stock. Cover and simmer for 20-25 mins until the rice is tender.

Nutrition Facts : Calories 445 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 1.2 milligram of sodium

1 tbsp olive oil
2 chicken breasts, chopped
1 onion, diced
1 red pepper, thinly sliced
2 garlic cloves, crushed
75g chorizo, sliced
1 tbsp Cajun seasoning
250g long grain rice
400g can plum tomato
350ml chicken stock

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