GULF COAST JAMBALAYA RICE
As the stew of the South, jambalaya is a definite staple. For ages, home cooks have been making their own tweaks on the traditional recipe. This rendition is my favorite. -Judy Batson, Tampa, Florida
Provided by Taste of Home
Categories Dinner
Time 3h35m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Place the first 10 ingredients in a 5-qt. slow cooker. Cook, covered, on low 3-4 hours, until chicken is tender., Stir in shrimp and rice. Cook, covered, 15-20 minutes longer, until shrimp turn pink and rice is tender.
Nutrition Facts : Calories 395 calories, Fat 18g fat (6g saturated fat), Cholesterol 138mg cholesterol, Sodium 861mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein.
FLORIDA JAMBALAYA
This is a little twist on traditional Jambalaya. You can vary the meats as you please (chicken vs. shrimp, etc.) and leave out the cayenne to get the kids to eat it. The turmeric gives it a nice color. A nice, hearty one dish meal.
Provided by Zetty66
Categories < 60 Mins
Time 55m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Melt butter over medium heat.
- Add onion, pepper, and garlic and saute until just soft.
- Add sausage; saute until beginning to brown.
- Add rice and stir to coat with pan juices.
- Mix in potatoes, broth, wine, tomato, pimento with juices, and turmeric. Season with salt, pepper, and cayenne.
- Bring to a boil, stirring well. Reduce heat to medium-low, cover and cook until rice and potatoes are tender and liquid is absorbed (about 20 min).
- Mix in shrimp and chopped cilantro.
- Cover and cook until shrimp are just cooked (about 4 min).
- Garnish with cilantro sprigs if desired.
Nutrition Facts : Calories 384.4, Fat 14.4, SaturatedFat 6.2, Cholesterol 86, Sodium 747.1, Carbohydrate 34.1, Fiber 2.4, Sugar 3.2, Protein 17.1
FLORIDA JAMBALAYA
Provided by Linda Archer
Categories Pork Potato Rice Quick & Easy Sausage Shrimp Potluck Bon Appétit Florida
Yield Serves 4
Number Of Ingredients 14
Steps:
- Melt butter in heavy large saucepan over medium heat. Add onion and garlic and sauté until just soft, about 5 minutes. Add sausage; sauté until beginning to brown, about 5 minutes. Add rice and stir to coat with pan juices. Mix in potatoes, broth, wine, pimientos with juices and turmeric. Season with salt, pepper and cayenne. Bring to boil; stir well. Reduce heat to medium-low, cover and cook until rice and potatoes are tender and liquid is absorbed, about 20 minutes. Mix in shrimp and chopped cilantro. Cover and cook until shrimp are just cooked through, about 4 minutes.
- Mound jambalaya on large platter. Garnish with cilantro sprigs and serve.
JAMBALAYA
Spicy jambalaya with chicken and andouille sausage.
Provided by Terri
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Time 1h5m
Yield 6
Number Of Ingredients 17
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.
Nutrition Facts : 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
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