Gulf Coast Jambalaya Rice Recipes

GULF COAST JAMBALAYA RICE

Gulf Coast Jambalaya Rice image

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

Ingredients

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 pound smoked kielbasa, cut into 1/4-inch slices
2 cups chicken stock
1 large green pepper, chopped
1 cup chopped sweet onion
2 celery ribs, chopped
2 garlic cloves, minced
2 teaspoons Creole seasoning
1 teaspoon seafood seasoning
1 teaspoon pepper
1 pound uncooked medium shrimp, peeled and deveined
2 cups uncooked instant rice

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.

GULF COAST JAMBALAYA

Gulf Coast Jambalaya image

Make and share this Gulf Coast Jambalaya recipe from Food.com.

Provided by PanNan

Categories Pork

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

1 large yellow onion, chopped
2 cloves minced garlic
1 large green pepper, chopped
2 celery ribs, chopped
1/4 cup butter (or bacon drippings, if you have them)
2 tablespoons minced parsley
1/2 lb cubed ham (preferably Cure 81 or other cured ham)
1/2 teaspoon dried thyme leaves
2 large bay leaves
1 teaspoon hot pepper sauce
2 teaspoons salt
1 (16 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
2 cups cold water
2 cups converted rice (raw)
1 1/2 lbs fresh shrimp or 1 1/2 lbs frozen raw shrimp, shelled and deveined

Steps:

Saute onion, garlic, green pepper and celery in butter or bacon grease in large heavy pan over moderate heat for 12 minutes or until onion is golden brown.
Add parsley, ham, thyme and bay leaves.
Fry, stirring often for another 5 minutes.
Add pepper sauce, salt tomatoes, tomato sauce and the water.
Simmer for five minutes.
Add rice, adjusting heat so liquid boils very gently, cover and cook for 30 minutes.
Add shrimp to float on top (don't mix in- it's intended to steam on the top), re-cover and simmer an additional 10 minutes (depends on size of shrimp) or until shrimp are cooked, rice is tender and liquid is absorbed.
Taste for salt and pepper needed.
Toss lightly and serve.

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