BIG EASY JAMBALAYA
This recipe is requested often by friends and family for gatherings. I don't mind since it's so easy to make. -Elizabeth Renteria, Vancouver, Washington
Provided by Taste of Home
Categories Dinner
Time 5h55m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- In a 5-qt. slow cooker, combine all ingredients except rice. Cover and cook on low for 5-6 hours or until chicken is tender., Stir in rice. Cook on high 30 minutes longer or until rice is tender.
Nutrition Facts : Calories 565 calories, Fat 23g fat (8g saturated fat), Cholesterol 108mg cholesterol, Sodium 1673mg sodium, Carbohydrate 56g carbohydrate (5g sugars, Fiber 3g fiber), Protein 33g protein.
EASY JAMBALAYA RECIPE
Our quick and easy jambalaya recipe is a flavorful and filling dish all made in one pot - perfect for busy nights! This comforting, Cajun dish calls for boneless skinless chicken breasts alongside smoked sausage, two ingredients necessary to lend deep richness to the rice. Combined with sautéed onions and Cajun seasoning, and then mixed together with chicken broth and stewed tomatoes, homemade jambalaya is comfort food at its best. While jambalaya is a hearty meal on its own, we love to serve it with homemade cornbread, creamed corn or a simple side salad for a complete spread. For a twist on this recipe, try our other easy jambalaya recipe with sausage and a medley of veggies. Craving more bold spices and Southern-inspired favorites? Be sure to check out our recipes for crawfish boil and shrimp and crab pasta.
Provided by McCormick
Categories Entrees,
Yield 8
Number Of Ingredients 8
Steps:
- Heat oil in large heavy skillet on medium-high heat. Add chicken and sausage; cook and stir 5 minutes. Remove from skillet.
- Stir onion into skillet; cook and stir on medium heat 2 minutes or until onion is softened. Stir in Seasoning. Return chicken and sausage to skillet.
- Stir in broth and tomatoes; bring to boil. Stir in rice. Reduce heat to low; cover and cook 20 to 25 minutes or until rice is tender, stirring occasionally.
Nutrition Facts : Calories 292 Calories
EASY JAMBALAYA RECIPE BY TASTY
Here's what you need: olive oil, chicken breasts, andouille sausage, garlic, jalapeño pepper, white onion, red bell pepper, yellow bell pepper, green bell pepper, celery, chicken stock, tomato, rice, cajun seasoning, bay leaf, dried thyme, cayenne pepper, shrimp, salt, pepper
Provided by Tasty
Categories Lunch
Yield 4 servings
Number Of Ingredients 20
Steps:
- Heat olive oil in a large pot over medium high heat. Add diced chicken breasts and Andouille sausage. Add salt and pepper to taste, and cook thoroughly.
- Add crushed garlic and a diced jalapeño pepper.
- NOTE: Leave the jalapeño seeds in for extra spice
- Stir in diced onion, peppers, celery until they're soft.
- Add chicken stock, tomatoes, rice, cajun seasoning, bay leaf, dried thyme, cayenne pepper and stir.
- Cover and simmer stew for 30 minutes.
- NOTE: Stir occasionally to make sure the rice doesn't burn at the bottom of the pan.
- Once the rice is cooked, add in shrimp, season with salt and pepper, then continue simmering until the shrimp are cooked through.
- Enjoy!
Nutrition Facts : Calories 1371 calories, Carbohydrate 81 grams, Fat 84 grams, Fiber 4 grams, Protein 64 grams, Sugar 18 grams
ELLEN'S "BIG-EASY" JAMBALAYA
This dish is so easy and so delicious--they will keep comin' back for more! I've cheated by using a box mix but I've tweaked it just a bit. You may have your own ideas! Photo by: http://www.zatarains.com/Zatarains/Search/SearchResults.aspx?type=Recipe&query=%40Cuisine%3dJambalaya&pq=Jambalaya
Provided by Ellen Bales
Categories Pork
Time 40m
Number Of Ingredients 5
Steps:
- 1. Mix the water and tomato sauce in a 3-qt. saucepan; bring to a boil. Add the jambalaya mix and mix well.
- 2. Add the chicken and sausage, mixing well. Return to boil; reduce heat to low. Simmer, covered, 25 or 30 minutes until liquid is absorbed and rice is tender.
- 3. Remove from heat; let sit 5 minutes. Serve with crusty French bread, New Orleans style.
CHICKEN JAMBALAYA
Provided by Sandra Lee
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large, heavy-bottomed pot over medium-high heat, add 1 tablespoon oil. Add the chicken, season lightly with salt and pepper, and brown on both sides, about 7 minutes, working in batches if necessary. Remove the chicken to a plate. Add the remaining tablespoon of oil and the onions, peppers, and celery, and cook until the vegetables are soft, about 5 minutes. Add the garlic, Cajun seasoning, cayenne, salt and pepper, and give it a stir. Stir in the rice. Add the chicken back to the pot, along with the broth and tomatoes, and season with salt and pepper. Bring to a boil, cover, and reduce the heat to a simmer. Cook until the liquid is absorbed and the rice is tender, about 30 minutes. (Reserve 3 cups rice mixture for another use, such as Round 2 Recipe Cajun Quesadillas and Online Round 2 Recipe Cajun Red Bean and Rice Soup.) Serve, garnished with parsley.
QUICK JAMBALAYA
This quick and easy recipe will fill up your family with delicious jambalaya flavors without spending hours in the kitchen.
Provided by Hillshire Farm(R) Brand
Categories Trusted Brands: Recipes and Tips Hillshire Farm®
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Cut sausage into 1/2-inch slices. Melt butter in a 5 to 6-quart pan over medium-high heat. Add sausage, onion, red bell pepper, green bell pepper and garlic; cook, stirring occasionally, 5 minutes or until vegetables are soft and sausage is lightly browned.
- Stir in tomatoes, pepper sauce, black pepper, crushed red pepper flakes and salt to taste. Bring to a boil; add shrimp. Cook 3 minutes or until shrimp are cooked and opaque in center.
- Gently stir in hot rice and cook 3-5 minutes or until heated through.
Nutrition Facts : Calories 948.3 calories, Carbohydrate 150.9 g, Cholesterol 104 mg, Fat 23 g, Fiber 6.1 g, Protein 30 g, SaturatedFat 8.8 g, Sodium 862.4 mg, Sugar 2.3 g
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JAMBALAYA RECIPE | GIMME SOME OVEN
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- Heat 1 tablespoon oil in a stock pot (or a very large, deep sauté pan) over medium-high heat. Add the chicken and sausage and sauté for 5-7 minutes, stirring occasionally, until the chicken is cooked through and the sausage is lightly browned. Transfer to a clean plate and set aside.
- Add the remaining 2 tablespoons oil to the stock pot. Add bell peppers, celery, jalapeño, onion and garlic. Sauté for 6 minutes, stirring occasionally, until the onions are softened.
- Add the crushed tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne, bay leaf, and stir to combine. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is nearly cooked through, stirring every 5 minutes or so along the way so that the rice does not burn.
- Add the shrimp, okra, and stir to combine. Continue to simmer, stirring occasionally, until the shrimp are cooked through and pink. Stir in the chicken and sausage, and remove and discard the bay leaf.
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