CAJUN JAMBALAYA STUFFING
Love stuffing? Try this tasty version packed with turkey and rice.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Cook sausage in 12-inch nonstick skillet over medium heat 3 to 5 minutes, stirring occasionally, until lightly browned. Remove sausage from skillet; set aside.
- Add oil to same skillet; heat over medium-high heat. Cook onion, bell pepper, parsley and garlic in oil 3 to 5 minutes, stirring occasionally, until onion is tender. Stir in rice. Cook about 3 minutes, stirring occasionally, until rice is golden brown.
- Stir in sausage, broth, water and Cajun seasoning. Heat to boiling; reduce heat to low. Cover and simmer 18 to 20 minutes or until rice is tender and liquid is absorbed. Use to stuff one 10- to 12-pound turkey.
Nutrition Facts : Calories 140, Carbohydrate 22 g, Cholesterol 10 mg, Fiber 1 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 280 mg
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 STUFFING
This stuffing is meant to be served with Recipe #337906. Half the stuffing is cooked in the turkey, the remainder is baked separately. If you prefer to cook all the stuffing separately, use a 4 qt. casserole dish. Originally from a November 1987 issue of Bon Appetit in a "Creole Thanksgiving" article.
Provided by Leslie in Texas
Categories Crab
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil in heavy 5-quart saucepan over medium heat.
- Add andouille and stir until crisp and brown, about 10 minutes; transfer to paper towels using slotted spoon, to drain.
- Add bell peppers,onion,celery, garlic,thyme,bay leaves, pepper,white pepper, file' and cayenne to saucepan.
- Cover and cook over low heat until vegetables are tender, stirring occasionally, about 15 minutes.
- Mix in stock,tomatoes and salt; increase heat and bring to a boil.
- Stir in rice; reduce heat to low, cover and cook until rice has absorbed all liquid, about 22 minutes.
- Transfer rice mixture to a large bowl, add the andouille sausage and green onions and cool.
- Can be prepared 1 day ahead. Cover and chill. Bring to room temperature before continuing.
- Preheat oven to 375 degrees.
- Stir crab into stuffing.
- Reserve 7 cups stuffing for turkey (if desired).
- Spoon remaining stuffing into a 2-quart baking dish and cover tightly.
- Can be prepared 4 1/2 hour ahead and refrigerated.
- Bake until hot, about 40 minutes, and serve.
Nutrition Facts : Calories 640.1, Fat 25.6, SaturatedFat 7.1, Cholesterol 79.9, Sodium 1844.6, Carbohydrate 67.8, Fiber 4.4, Sugar 5.6, Protein 34
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