Spicy Jambalaya Recipes

Steps:

• Prepare rice mix according to package directions. Meanwhile, in a large skillet, cook chicken and sausage in butter for 5 minutes. Add garlic; cook 1 minute longer. Add the green pepper, celery and onion; cook and stir until meat is no longer pink and vegetables are tender., Stir in tomato and seasonings; heat through. Add the shrimp; cook an stir for 3-4 minutes or until shrimp turn pink. Serve with the prepared rice.

Steps:

• In a boiler, add bay leaves, diced ham and water. Let boil for 1 hour. In another pan, heat oil. Add diced chicken, onions and celery. Saute until tender then add peppers, onions and diced tomatoes. Add tomato paste, chopped parsley, crushed garlic, dried thyme, cayenne pepper, Worcestershire sauce, and smoked sausage. Add cooked rice to jambalaya and salt to taste.

Steps:

• Brown cubed chicken in heated oil over medium heat in skillet for ten (10) minutes.
• Add sausage links and cook until browned.
• Remove meat, set inside a Dutch oven.
• Place peppers, onions, zucchini, squash, garlic powder, crushed red pepper, chili powder and Creole Seasoning in same skillet until tender.
• Add pepper mix to meat.
• Add rice, broth and stewed tomatoes.
• Bring to a boil, simmer on medium heat for 30 minutes.
• Serve with fresh lime wedges on the side, if desired.

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.

Steps:

• Cut chicken and sausage into small pieces.
• Put the liquid from tomatoes over the sausage, let soak.
• Put diced rotel over chicken, let soak.
• Chop bell pepper, onion, garlic, and green onion into really small pieces.
• Heat 1/4 cup of oil on a medium to low fire.
• Drain sausage (save liquid).
• Put sausage in and brown it until they become sticky. Remove sausage and put aside.
• Add chicken and rotel in the same oil and cook until it becomes brown and sticky. Remove chicken and set aside.
• Leave the same oil in the pot (add a little more if needed) and add onion, bell pepper, garlic and a little bit of green onions (save most of the green onions to add at the end).
• Fry everything down until it is soft and has browned. (this may take 10 to 15 minutes).
• Once everything has browned, add chicken and sausage back into the pot.
• Add 3 cups of uncooked rice. Stir it all together well and let it fry for a minute or two.
• Measure out 3 1/2 cups of rotel juice and chicken broth combined. Add to the pot.
• When contents of the pot come to a boil, cover and simmer for 30 to 45 minutes. (Make sure the fire is low) Try not to open the pot for at least 30 minutes.
• When it is done sprinkle remaining green onions over it and serve.