Jambalaya Balls Recipes

JAMBALAYA

Jambalaya image

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

Ingredients

2 tablespoons peanut oil, divided
1 tablespoon Cajun seasoning
10 ounces andouille sausage, sliced into rounds
1 pound boneless skinless chicken breasts, cut into 1 inch pieces
1 onion, diced
1 small green bell pepper, diced
2 stalks celery, diced
3 cloves garlic, minced
1 (16 ounce) can crushed Italian tomatoes
½ teaspoon red pepper flakes
½ teaspoon ground black pepper
1 teaspoon salt
½ teaspoon hot pepper sauce
2 teaspoons Worcestershire sauce
1 teaspoon file powder
1 ¼ cups uncooked white rice
2 ½ cups chicken broth

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

JAMBALAYA BALLS

Jambalaya Balls image

Categories Bread Sauce Roast Shrimp

Yield Makes about forty 3/4-inch meatballs

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
1 pound ground pork
1 pound ground chicken, preferably thigh meat
1/2 pound andouille sausage, finely diced
1/2 pound shrimp, shelled, deveined, and finely diced
3 cups cooked long-grain white rice
1 small red onion, finely diced
1 red bell pepper, halved, seeded, and finely diced
2 large eggs
1/2 cup bread crumbs
2 tablespoons tomato paste
1 garlic clove, minced
1 tablespoon sweet paprika
1 teaspoon crushed red pepper flakes
Pinch of cayenne pepper
1 teaspoon salt

Steps:

Preheat the oven to 450°F. Drizzle the olive oil into a 12 × 17-inch rimmed baking sheet and use your hand to evenly coat the entire surface. Set aside.
Combine the ground pork, ground chicken, sausage, shrimp, rice, onions, bell peppers, eggs, bread crumbs, tomato paste, garlic, paprika, red pepper flakes, cayenne, and salt in a large mixing bowl and mix by hand until thoroughly incorporated.
Roll the mixture into round, 3/4-inch meatballs, making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
Roast for 14 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
Allow the meatballs to cool for 5 minutes in the baking dish before serving.

MEATBALL JAMBALAYA

Meatball Jambalaya image

Make and share this Meatball Jambalaya recipe from Food.com.

Provided by CJAY8248

Categories Meat

Time 1h30m

Yield 3 qt. casserole, 6 serving(s)

Number Of Ingredients 15

Ingredients

1 (15 ounce) can tomatoes, cut up
1 cup rice
1 1/2 cups water (about)
1 medium green pepper, cut in 1-inch sq
1/2 cup onion, chopped (1 med.)
1 garlic clove, crushed
1 1/2 teaspoons salt
1 teaspoon oregano
1/2 teaspoon thyme
1 bay leaf
1 1/2 lbs ground beef
1/2 cup soft breadcrumbs
1 egg
1/4 teaspoon pepper
1/2 cup milk

Steps:

Combine tomatoes, rice, water, green pepper, onion, garlic, 3/4 teaspoons salt, oregano, thyme and bay leaf in 3 quart casserole. In large bowl mix remaining ingredients: shape into 1 1/2 inch meatballs and place in casserole. Cover and bake in 350* oven 1 hour and 15 minutes. or until rice is tender, stirring occasionally. If after 45 minutes rice is dry, add 1/4 cup boiling water).

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