JAMBALAYA
From her home in Topeka, Kansas, subscriber Betty May shares her recipe for quick-to-cook jambalaya. "Unlike some versions, this one doesn't have to simmer for hours," she notes. "Folks who like their food a bit spicy are sure to enjoy it. Jalapeno and cayenne pepper add some zip to the shrimp and chicken."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large Dutch oven or saucepan, saute the chicken, onion, green pepper, celery, jalapenos and garlic in oil until chicken is no longer pink. Add the tomatoes, water, thyme, salt, pepper and cayenne; bring to a boil. , Reduce heat; cover and simmer for 15 minutes. Add shrimp; simmer 6-8 minutes longer or until shrimp turn pink. Stir in rice.
Nutrition Facts : Calories 229 calories, Fat 4g fat (1g saturated fat), Cholesterol 112mg cholesterol, Sodium 502mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 4g fiber), Protein 21g protein. Diabetic Exchanges
JIFFY JAMBALAYA
"My husband and I like this nicely spiced combination on days when we're pressed for time," comments Carolyn Gubser of Waukesha, Wisconsin.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute onion and green pepper in oil until tender Stir in the sausage, tomatoes, water, sugar and seasonings. Bring to a boil; add the rice. Cover and cook for 5 minutes or until the rice is tender.
Nutrition Facts : Calories 278 calories, Fat 11g fat (0 saturated fat), Cholesterol 49mg cholesterol, Sodium 680mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 3g fiber), Protein 15g protein. Diabetic Exchanges
JIFFY JAMBALAYA
This is a speedy, spicy version of jambalaya that makes for a quick dinner. Originally taken from Quick Cooking (2001), credited to Carolyn Gubser, I've made some changes to suit my family's tastes.
Provided by WhoKnew
Categories One Dish Meal
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- In a skillet, saute onion and peppers in oil until tender.
- Stir in sausage, tomatoes, water, sugar, and seasonings.
- Bring to boil and add rice.
- Add shrimp.
- Cover and cook for 5 minutes or until the rice is tender and shrimp is cooked through.
- Garnish with tomatoes & cilantro.
Nutrition Facts : Calories 530.6, Fat 24.4, SaturatedFat 7.5, Cholesterol 129.5, Sodium 1093.7, Carbohydrate 53.9, Fiber 3.9, Sugar 9.5, Protein 23.1
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
JAMBALAYA IN A JIFFY
You'll appreciate this nicely spiced combination on days when you're pressed for time.
Provided by Vanessa P.
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Heat olive oil in a large, deep skillet over medium heat; cook and stir onion and green bell pepper in the hot oil until tender, 5 to 8 minutes. Stir garlic into vegetables and cook until fragrant and softened, about 2 minutes.
- Stir kielbasa sausage, tomatoes with juice, water, paprika, oregano, thyme, and hot sauce into onion mixture, bring to a boil, and stir in orzo. Reduce heat to low, cover, and simmer until orzo are tender, about 10 minutes.
Nutrition Facts : Calories 529.2 calories, Carbohydrate 48.4 g, Cholesterol 54.1 mg, Fat 28.3 g, Fiber 3.9 g, Protein 18.1 g, SaturatedFat 11.7 g, Sodium 845.7 mg, Sugar 8.8 g
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