Jambalaya Wraps Recipes

CHICKEN JAMBALAYA WRAP

Steps:

• Cut chicken breasts into strips. Heat wok or sauté pan. Spray with nonstick spray and add chicken strips and cook until done.
• Remove chicken from wok/pan and set aside.
• Heat oil in pan. Add peppers, celery and onions and cook until crisp tender. Add chicken, rice, seasonings and Tabasco. Blend well and heat through.
• Warm 4 tortillas and fill each with 1 cup chicken and vegetable mixture. Serve.

JAMBALAYA WRAPS

Steps:

• In a small saucepan bring the water and rice to a simmer, cover and cook until done and water has been absorbed; remove from heat and keep warm.
• In a medium skillet warm the olive oil, add in the sausage and cook over medium-high heat for about 3 minutes.
• Add in the onion, celery and bell pepper; saute 5 minutes or until crisp tender. Add the shrimp and garlic; cook stirring frequently until shrimp turns opaque, approximately 3 minutes.
• Add chicken if using, tomatoes and rice; warm though, stir in parsley, Tabasco and a sprinkling of Cajun seasoning to taste.
• Warm the tortillas and divide the jambalaya evenly between them, roll into a wrap. Enjoy!

EVERYTHING JAMBALAYA

Steps:

• Cook rice to package directions.
• Place a large, deep skillet over medium high heat. Add oil and butter to the pan. Cube chicken and place in hot oil and butter. Brown chicken 3 minutes, add sausage, and cook 2 minutes more. Add onion, celery, pepper, bay, and cayenne.
• Saute vegetables 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more. Stir in tomatoes and broth and season with cumin, chili, poultry seasoning, and Worcestershire. Bring liquids to a boil and add shrimp.
• Simmer shrimp 5 minutes until pink and firm. Remove the pot from the heat and place on a trivet. Ladle jambalaya into shallow bowls. Using an ice cream scoop, place a scoop of rice on to the center of the bowlfuls of jambalaya. Sprinkle dishes with salt, pepper, chopped scallions, and thyme leaves.

JAMBALAYA

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.