Mamas Chicken Jambalaya Recipes

CHICKEN AND SAUSAGE JAMBALAYA

Chicken and Sausage Jambalaya image

A big batch of this comforting Creole classic comes together in about an hour.

Provided by Southern Living Editors

Time 1h5m

Yield Serves 8

Number Of Ingredients 15

Ingredients

1 tablespoon canola oil
2 pounds boneless, skinless chicken thighs, cut into 1 ½-inch cubes
1 pound smoked sausage (such as Conecuh sausage), cut into 1-inch pieces
1 large white onion, chopped (about 2 cups)
1 large green bell pepper, chopped (about 1 ½ cups)
1 cup chopped celery (about 1 stalk)
3 garlic cloves, minced
2 bay leaves
1 tablespoon Creole seasoning
1 teaspoon dried thyme
1 teaspoon dried oregano
2 cups uncooked converted rice
3 cups chicken broth
2 (14.5 oz.) cans diced fire-roasted tomatoes
Sliced scallions (optional)

Steps:

Heat oil in a Dutch oven over medium-high. Add chicken and sausage, and cook, stirring constantly, until browned on all sides, 8 to 10 minutes. Remove with a slotted spoon to paper towels; blot with paper towels.
Add onion, bell pepper, celery, garlic, bay leaves, Creole seasoning, thyme, and oregano to hot drippings; cook over medium-high until vegetables are tender, 5 to 7 minutes. Stir in rice, and cook until fragrant, about 3 minutes. Stir in chicken broth, tomatoes, chicken, and sausage. Bring to a boil over high. Cover, reduce heat to medium, and simmer, stirring occasionally, until rice is tender, about 20 minutes. Garnish with sliced scallions, if desired.

MAMA C'S JAMBALAYA

Mama C's Jambalaya image

Good spicy stuff! You can vary this by subbing 1 cup of chicken, turkey, sausage or shrimp for 1 cup of the ham. The better quality the ham you use, the better tasting the jambalaya. You can use any commercial creole seasoning mix, or use my creole seasoning recipe and make your own.

Provided by graffeetee

Categories Ham

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons bacon drippings
1 1/2 tablespoons flour
2 small yellow onions, coarsely chopped
2 garlic cloves, minced
2 cups ham, chopped
1 cup long grain rice
1 (14 1/2 ounce) can diced tomatoes with juice
1 3/4 cups water
2 1/2 teaspoons creole seasoning (to taste)

Steps:

Melt bacon drippings in saucepan.
Add flour and blend thoroughly.
Cook, stirring, over medium heat until lightly browned.
Add onion and continue to cook, stirring frequently, until onion is translucent and flour is browned.
Add garlic and cook for one minute more.
Add remaining ingredients and stir thoroughly to combine.
Bring to a simmer, cover and cook about 40 minutes, or until most of the liquid is absorbed and rice is done.

Nutrition Facts : Calories 281, Fat 7, SaturatedFat 2.6, Cholesterol 6.1, Sodium 238.4, Carbohydrate 49.7, Fiber 2.6, Sugar 5.4, Protein 4.8

MAMA DELILAH'S JAMMIN JAMBALAYA

Mama Delilah's Jammin Jambalaya image

Nothing says lovin like some spicy Louisiana cooking. I absolutely LOVE making this when I have the time. I'm toning down the amount of creole seasoning that I use, because I tend to be a little heavy handed with it. The amount is an approximate - season to your taste.

Provided by Mama Delilah

Categories Chicken

Time 1h30m

Yield 15 serving(s)

Number Of Ingredients 22

Ingredients

2 tablespoons canola oil
1 teaspoon canola oil
1 lb boneless skinless chicken breast, medium dice
1 lb andouille sausage, sliced (can substitute smoked sausage)
1 lb medium shrimp, peeled and deveined
3 teaspoons creole seasoning
1 medium green bell pepper, seeded and chopped
1 medium red bell pepper, seeded and chopped
1 medium yellow bell pepper, seeded and chopped
5 jalapeno peppers, seeded and chopped (optional)
4 stalks celery, chopped
2 medium yellow onions, chopped
4 garlic cloves, minced
1 (28 ounce) can petite diced tomatoes in tomato puree
2 tablespoons louisiana style hot sauce (or to taste)
1 tablespoon Worcestershire sauce
1 teaspoon gumbo file powder
4 dried bay leaves
3 cups chicken stock
5 cups cooked rice
salt, black pepper, and ground red pepper, to taste
additional creaole seasoning, to taste (optional)

Steps:

Season sausage, chicken and shrimp with a teaspoon of creaole seasoning each.
In a large heavy stock pot, heat 1 teaspoon oil and brown the sausage, about 7-8 minutes. remove it with a slotted spoon and set off to the side.
Add another 1 tablespoon oil and cook chicken until slightly browned, about 5 minutes. Remove and set to side with sauasage.
Add another 1 tablespoon oil and saute' peppers, celery and onions until tender, about 15-20 minutes.
Add diced tomatoes, chicken stock, sausage and chicken to pot, and season with hot sauce, Worchestershire sauce, file powder, bay leaves, salt, black and red pepper, and if desired, additional creole seasoning. Simmer for 20 minutes.
While simmering, saute' shrimp in saute' pan until pink, about 3-4 minutes (do not overcook shrimp).
Add rice and shrimp to pot. Cook an additional 20-30 minutes on low heat to let juices permeate rice. Stir occaisioanlly to prevent sticking.
Discard bay leaves, and serve.

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