Express Jambalaya Recipes

CREOLE JAMBALAYA

Creole Jambalaya image

Jambalaya is a traditional Louisiana dish, coming from our Spanish and French culture. Rice is the main ingredient, with different meats or seafood mixed in. I particularly like this variation with shrimp and ham. -Ruby Williams, Bogalusa, Louisiana

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 16

Ingredients

3/4 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green pepper
2 tablespoons butter
2 garlic cloves, minced
2 cups cubed fully cooked ham
1 can (28 ounces) diced tomatoes, undrained
1 can (10-1/2 ounces) condensed beef broth, undiluted
1 cup uncooked long grain white rice
1 cup water
1 teaspoon sugar
1 teaspoon dried thyme
1/2 teaspoon chili powder
1/4 teaspoon pepper
1-1/2 pounds fresh or frozen uncooked shrimp, peeled and deveined
1 tablespoon minced fresh parsley

Steps:

In a Dutch oven over medium-high heat, saute the onion, celery and green pepper in butter until tender. Add garlic; cook 1 minute longer. Add the next 9 ingredients; bring to a boil over medium-high heat. Reduce heat; cover and simmer until rice is tender, about 25 minutes. , Add shrimp and parsley; simmer, uncovered, until shrimp turn pink, 7-10 minutes.

Nutrition Facts : Calories 270 calories, Fat 6g fat (3g saturated fat), Cholesterol 132mg cholesterol, Sodium 974mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 25g protein.

EXPRESS JAMBALAYA

Express Jambalaya image

This is a very tasty recipe although I have never been able to find tomatoes with crushed red peppers so I just use regular chunky tomatoes and add crushed red peppers. I wanted to submit the original recipe in case someone is able to come up with tomatoes with crushed peppers.

Provided by bert2421

Categories One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

4 boneless skinless chicken breasts, halved and cut into 1 inch pieces
1 (6 7/8 ounce) package Spanish rice mix
2 cups water
1 (14 ounce) can chunky tomatoes with crushed red peppers, undrained
1/2 lb fully cooked Polish sausage, cut into 1/2 " pieces

Steps:

Cook chicken over med high heat until light brown.
Remove chicken from skillet.
Cook rice mix without seasonings, in skillet until light brown.
Gradually stir in water, tomatoes and seasonings from mix.
Heat to boiling.
Stir in sausage and chicken and reduce heat to low.
Cover and simmer 15-20 minutes, stirring occasionally until liquid is absorbed and chicken is no longer pink in center.

Nutrition Facts : Calories 314.6, Fat 17.8, SaturatedFat 6.2, Cholesterol 108.1, Sodium 575.8, Carbohydrate 0.9, Protein 35.2

EXPRESS JAMBALAYA

Express Jambalaya image

You're only moments away from a Creole adventure when you combine recipe-ready cut-up chicken with rice-and-pasta mix, seasoned tomatoes and Polish sausage.

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Number Of Ingredients 5

Ingredients

1 pound boneless skinless chicken breast halves, cut into 3/4- to 1-inch pieces
1 package (6.8 ounces) rice and vermicelli mix with Spanish seasonings
2 cups water
1 can (14 1/2 ounces) chunky tomatoes with crushed red pepper, undrained
1/2 pound fully cooked Polish sausage, cut into 1/2-inch slices

Steps:

Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet 3 to 5 minutes, stirring frequently, until light brown. Remove chicken from skillet.
Cook rice and vermicelli mix (without seasonings) in skillet over medium heat, stirring frequently, until golden brown. Gradually stir in water, tomatoes and seasonings from rice and vermicelli mix. Heat to boiling. Stir in sausage and chicken; reduce heat.
Cover and simmer 15 to 20 minutes, stirring occasionally, until liquid is absorbed and chicken is no longer pink in center.

Nutrition Facts : Calories 280, Carbohydrate 18 g, Cholesterol 70 mg, Fat 1, Fiber 1 g, Protein 24 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 730 mg

CROCK POT JAMBALAYA

Crock Pot Jambalaya image

While I haven't yet tried this crock pot dish, it sounds wonderful. If you try it before me, pls let me know how it is!

Provided by Lennie

Categories Pork

Time 9h20m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 large onion, chopped (about 1 cup)
1 medium green bell pepper, chopped (about 1 cup)
2 medium celery ribs, chopped (about 1 cup)
3 garlic cloves, finely chopped
1 (28 ounce) can diced tomatoes, undrained
2 cups smoked sausage, chopped fully cooked
1 tablespoon parsley flakes
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper sauce
3/4 lb medium shrimp, uncooked peeled deveined, thawed if frozen

Steps:

Mix all ingredients except shrimp in slow cooker.
Cover and cook on Low setting for 7 to 8 hours (or High setting for 3 to 4 hours), or until vegetables are tender.
Stir in shrimp; cover and cook on Low setting about 1 hour or until shrimp are pink and firm.
Serve with rice.

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