Everything Jambalaya Recipes

EVERYTHING JAMBALAYA OR "JAMBALIKA"!

Everything Jambalaya or

I watched Rachel Ray make this on "30 Minute Meals" the other day while home sick with a cold. This looks super easy to make and as close to the original as you can get in 30 minutes! This would be a perfect meal for Monday Night Football!

Provided by Denise

Categories Stew

Time 30m

Yield 4 serving(s)

Number Of Ingredients 22

Ingredients

2 cups enriched white rice
1 tablespoon extra virgin olive oil, once around the pan
1 tablespoon butter
1 lb boneless skinless white chicken meat or 1 lb dark chicken meat
3/4 lb andouille sausage, casing removed and diced
1 medium onion, chopped
2 celery ribs, chopped
1 green bell pepper, chopped
1 fresh bay leaves or 1 dried bay leaf
2 tablespoons cayenne pepper sauce
2 -3 tablespoons all-purpose flour
1 (14 ounce) can diced tomatoes with juice
1 (14 ounce) can chicken stock or 1 (14 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon dark chili powder
1 teaspoon poultry seasoning
1 teaspoon Worcestershire sauce
1 lb medium shrimp, raw,deveined and peeled (ask for easy peel at fish counter)
coarse salt
black pepper
chopped scallion, for garnish
fresh thyme, chopped for garnish

Steps:

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.

CAJUN JAMBALAYA

Cajun Jambalaya image

Provided by Food Network

Categories main-dish

Yield 4 servings

Number Of Ingredients 16

Ingredients

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

Steps:

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.

EVERYTHING JAMBALAYA

Everything Jambalaya image

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!

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 21

Ingredients

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

Steps:

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.

EVERYTHING JAMBALAYA

Everything Jambalaya image

Provided by smox1

Time 45m

Yield 4

Number Of Ingredients 21

Ingredients

1 cup enriched white rice
1 tablespoon extra-virgin olive oil, once around the pan
1 tablespoon butter
1 pound boneless, skinless chicken (white or dark)
1/2 pound andouille sausage, 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 cayenne pepper sauce
3 tablespoons all-purpose flour
1 can (14 ounce size) diced tomatoes in juice
1 can (14 ounce size) chicken stock or broth
1 teaspoon cumin
1 teaspoon dark chili powder
1 teaspoon Old Bay or poultry seasoning
1 teaspoon Worcestershire sauce
3/4 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

Steps:

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 for 3 minutes, add sausage, and cook 2 minutes more. Add onion, celery, pepper, bay and cayenne. Saute vegetables for 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 for 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 in the center of the bowlfuls of jambalaya. Sprinkle dishes with salt, pepper, chopped scallions, and thyme leaves.

EVERYTHING JAMBALAYA

Everything Jambalaya image

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!

Provided by Rachael Ray

Categories pork,rice and grain,seafood,Shellfish,tomatoes,vegetables

Time 30m

Yield 4 servings

Number Of Ingredients 21

Ingredients

1 Tbsp extra-virgin olive oil, once around the pan
1 Tbsp butter
1 lb(s) boneless, skinless white or dark meat chicken
¾ lb(s) 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 - 3 Tbsp (a handful) all-purpose flour
1 (14-oz) can diced tomatoes in juice
1 (14-oz) can or paper container chicken stock or broth
1 tsp (⅓ palmful) cumin
1 rounded tsp (½ palmful) dark chili powder
1 tsp (⅓ palmful) poultry seasoning
1 tsp Worcestershire sauce
1 lb(s) 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

Steps:

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.

EVERYTHING JAMBALAYA RECIPE

Everything Jambalaya Recipe image

Provided by á-2510

Number Of Ingredients 21

Ingredients

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

Steps:

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.

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