Jambalaya Recipes

• 1/4 cup canola oil
• 1/2 pound smoked sausage, halved and sliced
• 2 cups cubed fully cooked ham
• 2 celery ribs, chopped
• 1 large onion, chopped
• 1 medium green pepper, chopped
• 5 green onions, thinly sliced
• 2 garlic cloves, minced
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 2 cans (14-1/2 ounces each) chicken broth
• 1 cup uncooked long grain rice
• 1/3 cup water
• 4-1/2 teaspoons Worcestershire sauce
• 2 pounds peeled and deveined cooked shrimp (31-40 per pound)

Louisiana Jambalaya

Dinner

Author: Taste Of Home

My Husband Helped Add A Little Spice To My Life. He Grew Up On Cajun Cooking , While I Ate Mostly Meat-and-potato Meals. —sandi Pichon, Memphis, Tennessee

Time: 40m

Yield: 12 servings.

Number Of Ingredients: 18

• In a Dutch oven, heat oil over medium-high heat. Add sausage and ham; saute until lightly browned. Remove and keep warm. In drippings, saute celery, onion, green pepper and green onions until tender. Add garlic; cook and stir 1 minute longer. Stir in tomatoes, thyme, salt, pepper and cayenne; cook 5 minutes longer., Stir in broth, rice, water and Worcestershire sauce. Bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 20 minutes. Stir in sausage mixture and shrimp; heat through. , Freeze option: Prepare jambalaya as directed, omitting rice and shrimp. Freeze shrimp and cooled jambalaya in separate freezer containers. Store rice in an airtight container at room temperature. To use, partially thaw jambalaya in refrigerator overnight. Place jambalaya in a 6-qt. stockpot; heat through. Add rice; cook, covered, about 10 minutes. Add frozen shrimp; continue cooking until shrimp are heated through and rice is tender, 5-7 minutes.

Calories 295 calories, Fat 12g fat (3g saturated fat), Cholesterol 143mg cholesterol, Sodium 1183mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein.

• 1 tablespoon olive oil
• 1 (12 ounce) package Hillshire Farm® Rope Smoked Sausage, cut in 1/2" bias-cut slices
• 2 cups chopped yellow onion
• 1 cup chopped celery
• 1 cup chopped red bell pepper
• 2 tablespoons minced garlic
• 1 jalapeno pepper, seeded and minced
• 2 cups uncooked jasmine rice
• 3 cups unsalted chicken stock
• 1 (14.5 ounce) can diced tomatoes, drained
• 1 ½ teaspoons kosher salt
• ½ teaspoon cayenne pepper
• 1 pound large shrimp, peeled and deveined
• ½ cup thinly sliced scallions, plus more for garnish
• 2 tablespoons fresh lemon juice

Shrimp And Smoked Sausage Jambalaya

Trusted Brands: Recipes and Tips , Hillshire Farm®

Author: Hillshire Farm(r) Brand

In Partnership With Hillshire Farm Brand, We're Helping You Make Dinnertime Easy, Quick, And Delicious. Here, A Medley Of Sweet And Spicy Flavors Comes Together In This Classic Cajun Dish.

Time: 50m

Yield: 8

Number Of Ingredients: 15

• Heat oil in a large Dutch oven over medium-high. Add sausage; cook about 6 minutes, stirring occasionally, until lightly browned. Add onion, celery, bell pepper, garlic, and jalapeno. Cook 5-6 minutes, stirring frequently, until vegetables are softened. Add rice and cook, stirring constantly, 30 seconds.
• Add stock, tomatoes, salt, and cayenne pepper. Bring to a boil; cover, reduce heat to medium-low, and simmer until rice is just tender, 10 minutes. Add shrimp, cover, and cook until shrimp turn pink, about 4 minutes. Remove from heat. Stir in scallions and lemon juice. Garnish with additional scallions.

Calories 413.8 calories, Carbohydrate 49.6 g, Cholesterol 114 mg, Fat 14.5 g, Fiber 3.3 g, Protein 20.4 g, SaturatedFat 4.3 g, Sodium 979.4 mg, Sugar 5.4 g

• 1 pound smoked sausage, such as kielbasa or hot links, sliced 1/4 inch thick
• 6 or 7 scallions, trimmed
• 1 large green bell pepper, chopped
• 2 celery ribs, chopped
• 3 cups chicken broth
• 1 1/2 cups uncooked long-grain rice
• 1/2 teaspoon dried thyme
• 1 pound raw small to large shrimp, peeled
• Freshly ground black pepper

Shrimp And Sausage Jambalaya

main-dish

Author: Food Network

Depending On Your Taste And Time, Other Ingredients Can Be Added, Such As Chicken, Tomatoes, Clams And Herbs. However You Make It, This Is Bayou Comfort Food At Its Best! Serve With A Tossed Salad And You've Got A Meal.

Yield: Serves 4 to 6

Number Of Ingredients: 9

• In a large heavy saucepan, cook the sausage over moderate heat until browned. With a slotted spoon, transfer the sausage to a plate.
• Chop the scallions, reserving the dark green parts for garnish; add the white and pale green parts to the saucepan. Add the green pepper, celery, and garlic. Cook over moderate heat, stirring, for 5 minutes. Add the broth, rice, thyme, and reserved sausage. Bring the mixture to a boil. Reduce the heat to a simmer and cook the jambalaya, covered, for 10 minutes. Stir in the shrimp and pepper and cook the mixture, covered, for 10 to 15 minutes more or until the shrimp are just done and the rice is tender.
• Serve the jambalaya sprinkled with the reserved scallion greens.

• 2 tablespoons butter
• 8 ounces andouille sausage, cut into 1/4-inch slices
• 2 tablespoons ground paprika
• 1 tablespoon ground cumin
• ½ teaspoon cayenne pepper
• ½ cup diced tomatoes
• 1 large green bell pepper, diced
• 2 stalks celery, sliced 1/4 inch thick
• 4 green onions, thinly sliced
• 1 teaspoon salt
• 1 bay leaf
• 1 cup uncooked brown rice
• 3 cups chicken stock
• 1 pound large shrimp, peeled and deveined
• salt and ground black pepper to taste

Chef John's Sausage & Shrimp Jambalaya

Soups , Stews and Chili Recipes , Stews , Jambalaya Recipes

Author: Chef John

While True Jambalaya Is Really More Of A Thicker Rice Stew Than A Soup, It's One Of Those Dishes That More Stock Can Be Added To Easily Make It Into A Soup Recipe. Serve Garnished With Green Onion.

Time: 1h15m

Yield: 4

Number Of Ingredients: 15

• Place butter and sausage in a large stockpot over medium heat; cook and stir for 5-6 minutes until sausage begins to brown.
• Stir in paprika, cumin and cayenne; cook for 1 minute.
• Stir tomatoes, celery, green pepper, green onions, salt, and bay leaf into sausage mixture.
• Add brown rice and stir to combine. Stir in chicken stock and turn heat to low. Cover and cook for until rice is just tender, about 45 minutes.
• Stir in shrimp, replace lid and cook for 5 minutes. Season with salt and black pepper.

Calories 495.3 calories, Carbohydrate 37.3 g, Cholesterol 220.9 mg, Fat 25.2 g, Fiber 5.3 g, Protein 30.3 g, SaturatedFat 9.9 g, Sodium 1909.3 mg, Sugar 3.1 g

• 2 tablespoons peanut oil, divided
• 1 tablespoon Cajun seasoning
• 10 ounces andouille sausage, sliced into rounds
• 1 pound boneless skinless chicken breasts, cut into 1 inch pieces
• 1 onion, diced
• 1 small green bell pepper, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1 (16 ounce) can crushed Italian tomatoes
• ½ teaspoon red pepper flakes
• ½ teaspoon ground black pepper
• 1 teaspoon salt
• ½ teaspoon hot pepper sauce
• 2 teaspoons Worcestershire sauce
• 1 teaspoon file powder
• 1 ¼ cups uncooked white rice
• 2 ½ cups chicken broth

Jambalaya

Chicken , Soups , Stews and Chili Recipes , Tomato , Stews , Shellfish , Onion , Pepper , Low Fat , Self , Shrimp , Garlic , Sauté , Healthy , Rice , Soup/Stew , Ham , Jambalaya Recipes

Author: Terri

Spicy Jambalaya With Chicken And Andouille Sausage.

Time: 1h5m

Yield: 6

Number Of Ingredients: 17

• 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.

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

• 1 tablespoon extra-virgin olive oil, once around the pan
• 1 tablespoon butter
• 1 pound boneless, skinless white or dark meat chicken
• 3/4 pound andouille, casing removed and diced
• 1 medium onion, chopped
• 2 ribs celery, chopped
• 1 green bell pepper, chopped
• 1 bay leaf, fresh or dried
• Several drops hot sauce or 2 pinches cayenne pepper
• 2 to 3 tablespoons (a handful) all-purpose flour
• 1 (14-ounce) can diced tomatoes in juice
• 1(14-ounce) can or paper container chicken stock or broth
• 1 teaspoon (1/3 palmful) cumin
• 1 rounded teaspoon (1/2 palmful) dark chili powder
• 1 teaspoon (1/3 palmful) poultry seasoning
• 1 teaspoon Worcestershire sauce
• 1 pound medium shrimp, raw, deveined and peeled (ask for easy peel at fish counter)
• Coarse salt and black pepper
• Chopped scallions, for garnish
• Fresh thyme, chopped for garnish
• 2 cups enriched white rice

Everything Jambalaya

Dinner , main-dish , Chicken , Sausage

Author: Rachael Ray : Food Network

Although I Was "not An Easy Child," My Cajun Daddy Says There Are Many Reasons He Loves Me. I Think This Recipe May Be At The Top Of A Very Short List!

Time: 30m

Yield: 4 servings

Number Of Ingredients: 21

• Cook rice to package directions.
• Place a large, deep skillet over medium high heat. Add oil and butter to the pan. Cube chicken and place in hot oil and butter. Brown chicken 3 minutes, add sausage, and cook 2 minutes more. Add onion, celery, pepper, bay, and cayenne.
• Saute vegetables 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more. Stir in tomatoes and broth and season with cumin, chili, poultry seasoning, and Worcestershire. Bring liquids to a boil and add shrimp.
• Simmer shrimp 5 minutes until pink and firm. Remove the pot from the heat and place on a trivet. Ladle jambalaya into shallow bowls. Using an ice cream scoop, place a scoop of rice on to the center of the bowlfuls of jambalaya. Sprinkle dishes with salt, pepper, chopped scallions, and thyme leaves.

• 12 jumbo shrimp, peeled, deveined and chopped
• 4 ounces chicken, diced
• 1 tablespoon creole seasoning
• 2 tablespoons olive oil
• 1/4 cup onion, chopped
• 1/4 cup green bell pepper, chopped
• 1/4 cup celery, chopped
• 3 garlic cloves, chopped
• 1/2 cup tomatoes, chopped
• 3 bay leaves
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce
• 1 cup rice
• 3 cups chicken stock
• 5 ounces andouille sausages, sliced
• 1 teaspoon salt
• 1 teaspoon black pepper

Cajun Jambalaya

Food & Cooking , Stew , main-dish , Ingredients , Meat & Poultry , Chicken , Chicken Thighs

Author: 2bleu

Make And Share This Cajun Jambalaya Recipe From Food.com.

Time: 45m

Yield: 4 serving(s)

Number Of Ingredients: 17

• In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. Set aside.
• In a large pot heat oil over medium-high heat. Add the onion, pepper and celery. Cook for about 3 minutes.
• Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes.
• When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.

• 1 cup uncooked white rice
• 1 cup chicken broth
• 1 tablespoon grapeseed oil
• 2 chicken breasts, chopped in small pieces
• 2 andouille sausages, sliced
• 2 ribs celery, chopped
• 1 small green bell pepper, seeded and chopped
• 1 small onion, chopped
• 1 (14.5 ounce) can fire-roasted tomatoes
• 2 teaspoons Creole seasoning
• 1 teaspoon Cajun seasoning
• 12 large shrimp, peeled and deveined

Instant Pot® Cajun Jambalaya

Soups , Stews and Chili Recipes , Stews , Jambalaya Recipes

Author: Thedailygourmet

Jambalaya Doesn't Get Any Easier Than This Instant Pot® Version, Full Of Andouille Sausage, Shrimp, Chicken, And Plenty Of Vegetables.

Time: 1h

Yield: 4

Number Of Ingredients: 12

• Rinse rice. Combine wet rice and chicken broth in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid and set valve to sealing. Choose Rice function. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer rice to a bowl and keep warm.
• Rinse out pot liner and choose Saute function. Add grapeseed oil, chicken, and sausage; saute until browned, 5 to 7 minutes. Add celery, bell pepper, and onion. Saute 1 more minute. Add tomatoes, Creole seasoning, and Cajun seasoning. Add shrimp and cook just until tails curl up, 1 to 3 minutes. Serve jambalaya on top of or mixed into the cooked rice.

Calories 380 calories, Carbohydrate 47.5 g, Cholesterol 133.1 mg, Fat 7.9 g, Fiber 2.9 g, Protein 27.9 g, SaturatedFat 1.6 g, Sodium 1016 mg, Sugar 4.7 g

• 2 teaspoons olive oil
• 2 boneless skinless chicken breasts, cut into bite-size pieces
• 8 ounces kielbasa, diced
• 1 onion, diced
• 1 green bell pepper, diced
• ½ cup diced celery
• 2 tablespoons chopped garlic
• ¼ teaspoon cayenne pepper
• ½ teaspoon onion powder
• salt and ground black pepper to taste
• 2 cups uncooked white rice
• 4 cups chicken stock
• 3 bay leaves
• 2 teaspoons Worcestershire sauce
• 1 teaspoon hot pepper sauce

Easy Cajun Jambalaya

Soups , Stews and Chili Recipes , Stews , Jambalaya Recipes

Author: Grant Michel

I Have Always Loved Cajun Foods But My Wife Doesn't Like The 'kick.' In Response To This, I Made My Traditional Jambalaya Without The Heat. Everyone Loved This Recipe And I Hope You Will To. Enjoy!

Time: 45m

Yield: 6

Number Of Ingredients: 15

• Heat oil in a large pot over medium high heat. Saute chicken and kielbasa until lightly browned, about 5 minutes. Stir in onion, bell pepper, celery and garlic. Season with cayenne, onion powder, salt and pepper. Cook 5 minutes, or until onion is tender and translucent. Add rice, then stir in chicken stock and bay leaves. Bring to a boil, then reduce heat, cover, and simmer 20 minutes, or until rice is tender. Stir in the Worcestershire sauce and hot pepper sauce.

Calories 488 calories, Carbohydrate 58.5 g, Cholesterol 73.9 mg, Fat 13.8 g, Fiber 1.6 g, Protein 29.1 g, SaturatedFat 4.1 g, Sodium 1082.5 mg, Sugar 3.1 g

• 12 medium shrimp, peeled, deveined and chopped
• 4 ounces chicken, diced
• 1 tablespoon creole seasoning, recipe follows
• 2 tablespoons olive oil
• 1/4 cup onion, chopped
• 1/4 cup green bell pepper, chopped
• 1/4 cup celery, chopped
• 2 tablespoons garlic, chopped
• 1/2 cup tomatoes, chopped
• 3 bay leaves
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce
• 3/4 cup rice
• 3 cups chicken stock
• 5 ounces andouille sausages, sliced
• salt and pepper

Cajun Jambalaya - Emeril Lagasse

Rice

Author: Cristina Barry

I Am Currently Working On A Cajun Themed Get Together. I'll Let You Know How This Recipe Works With My Guests. Retrieved From Www.foodtv.com

Time: 1h

Yield: 4 serving(s)

Number Of Ingredients: 16

• In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well.
• In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes.
• Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces.
• Stir in rice and slowly add broth.
• Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes.
• When rice is just tender add shrimp and chicken mixture and sausage.
• Cook until meat is done, about 10 minutes more.
• Season to taste with salt, pepper and Creole seasoning.