Spicy Chicken Jambalaya Recipes

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

Ingredients

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

CHICKEN JAMBALAYA

This is a great easy chicken jambalaya recipe. It's great to serve at parties and it reheats well after! -Lynn Desjardins, Atkinson, New Hampshire

Provided by Taste of Home

Categories Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 13

Chicken Jambalaya image

Steps:

In a large skillet lightly coated with cooking spray, saute chicken for 2-3 minutes or until chicken is no longer pink. Stir in the next 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until heated through. , Stir in tomatoes; cover and simmer 10 minutes longer or until liquid is absorbed and rice is tender. Remove from the heat; let stand for 5 minutes. Discard bay leaf. Serve with green onions if desired.

Nutrition Facts : Calories 285 calories, Fat 4g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 654mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 4g fiber), Protein 21g protein. Diabetic Exchanges

Ingredients

3/4 pound boneless skinless chicken breasts, cubed
3 cups reduced-sodium chicken broth
1-1/2 cups uncooked brown rice
4 ounces reduced-fat smoked turkey sausage, diced
1/2 cup thinly sliced celery with leaves
1/2 cup chopped onion
1/2 cup chopped green pepper
2 to 3 teaspoons Cajun or Creole seasoning
1 to 2 garlic cloves, minced
1/8 teaspoon hot pepper sauce
1 bay leaf
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
Chopped green onions, optional

SPICY CAJUN CHICKEN AND SAUSAGE JAMBALAYA

I found this recipe in a Mr. Foods magazine and it has become a family favorite. Do use a spicy sausage for this dish as I have found using just plain pork sausage meat does not work as well.

Provided by SueVM

Categories Meat

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 20

Spicy Cajun Chicken and Sausage Jambalaya image

Steps:

In a large pot melt butter over medium-high heat.
Add onion, bell pepper, celery, garlic and saute 5 minutes stirring often.
Add shrimp, chicken bay leaves and thyme. Reduce heat to medium and cook for 10 minutes or until chicken is no longer pink inside and the shrimp is opaque.
Stir in paprika until thoroughly mixed with other ingredients.
Stir in tomatoes, chicken broth, worcestershire sauce and hot sauce until well mixed.
Add sausage and ham stirring well. Add crawfish (if using) and cook over medium-high heat until the liquid returns to a boil.
Stir in scallions, salt and rice. Reduce heat to low, cover with lid and cook 30 minutes or until the rice is tender.
Serve with fresh crusty french bread.

Ingredients

1/4 cup butter (1/2 stick)
1 onion, coarsely chopped
1 green bell pepper, seeded and coarsely chopped
3 celery ribs, coarsely chopped
5 garlic cloves, minced
1 1/2 lbs shrimp, peeled and deveined
1 1/2 lbs boneless skinless chicken breasts, cut into 1 1/2-inch cubes
3 bay leaves
1 teaspoon dried thyme
1/2 teaspoon paprika
2 (28 ounce) cans stewed tomatoes
1 cup chicken broth
1/4 cup Worcestershire sauce
1 -3 teaspoon hot pepper sauce, to taste
1/2 lb precooked spicy andouille sausage, cut into 1/2-inch cubes
1/2 lb smoked ham, cut into 1/2-inch cubes
1/2 lb crawfish, peeled (optional)
1 bunch scallion, coarsely chopped
2 pinches salt (or to taste)
3 cups uncooked long-grain white rice