CHICKEN JAMBALAYA
This is a great easy chicken jambalaya recipe. It's great to serve at parties and it reheats well after! -Lynn Desjardins, Atkinson, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large skillet lightly coated with cooking spray, saute chicken for 2-3 minutes or until chicken is no longer pink. Stir in the next 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until heated through. , Stir in tomatoes; cover and simmer 10 minutes longer or until liquid is absorbed and rice is tender. Remove from the heat; let stand for 5 minutes. Discard bay leaf. Serve with green onions if desired.
Nutrition Facts : Calories 285 calories, Fat 4g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 654mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 4g fiber), Protein 21g protein. Diabetic Exchanges
CHICKEN AND SAUSAGE JAMBALAYA
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
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.
CAMPING MOCK JAMBALAYA
With less hassle than the original, but all of the flavors, this camping mock jambalaya is a great option for the outdoors.
Provided by Saffron Hodgson
Categories Main Course
Time 35m
Number Of Ingredients 9
Steps:
- Heat the Dutch oven then add the oil and chicken. Cook until the outside of the chicken is starting to turn golden brown.
- Add the sausage, onions, bell peppers, and celery. Cook while stirring until softened.
- Add the canned soup and stir while bringing to a gentle boil.
- Add the cooked rice and stir while heating, when the rice is hot, serve.
Nutrition Facts : Calories 325 kcal, Carbohydrate 24 g, Protein 19 g, Fat 16 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 68 mg, Sodium 344 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 9 g, ServingSize 1 serving
CHICKEN JAMBALAYA I
This is a one-skillet chicken and rice dish with veggies, herbs and just a slight spicy kick!
Provided by Suzanne
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Yield 4
Number Of Ingredients 13
Steps:
- Melt butter or margarine in a large skillet over medium low heat. Add celery, onion and green bell pepper and saute until tender. Stir in tomatoes, broth, rice, thyme or basil, garlic salt, ground black pepper, hot pepper sauce and bay leaf.
- Bring all to a boil; reduce heat, cover skillet and simmer for about 20 minutes or until rice is tender. Stir in chicken or turkey and cook until heated through. Discard bay leaf and serve hot.
Nutrition Facts : Calories 308 calories, Carbohydrate 29.9 g, Cholesterol 74.8 mg, Fat 8.5 g, Fiber 1.8 g, Protein 25.1 g, SaturatedFat 4.4 g, Sodium 562.6 mg, Sugar 3.3 g
CHICKEN & CHORIZO JAMBALAYA
A Cajun-inspired rice pot recipe with spicy Spanish sausage, sweet peppers and tomatoes
Provided by Good Food team
Categories Dinner, Main course
Time 55m
Number Of Ingredients 10
Steps:
- Heat 1 tbsp olive oil in a large frying pan with a lid and brown 2 chopped chicken breasts for 5-8 mins until golden.
- Remove and set aside. Tip in the 1 diced onion and cook for 3-4 mins until soft.
- Add 1 thinly sliced red pepper, 2 crushed garlic cloves, 75g sliced chorizo and 1 tbsp Cajun seasoning, and cook for 5 mins more.
- Stir the chicken back in with 250g long grain rice, add the 400g can of tomatoes and 350ml chicken stock. Cover and simmer for 20-25 mins until the rice is tender.
Nutrition Facts : Calories 445 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 1.2 milligram of sodium
ONE POT JAMBALAYA RECIPE BY TASTY
Here's what you need: olive oil, boneless skinless chicken breasts, hot italian sausage, small bell peppers, jalapeño pepper, white onion, garlic, diced tomato, chicken stock, long grain white rice, cajun seasoning, dried thyme, cayenne pepper, bay leaf, large shrimp, small ham steak, frozen okra, salt and pepper
Provided by Melissa Bohn
Categories Dinner
Time 30m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Heat 1 tbsp oil in a crockpot or large, deep saute pan over medium-high heat. Add chicken and sausage and saute for 5-7 minutes, stirring occasionally, until the chicken is cooked through and the sausage is lightly browned. Transfer to a clean plate and set aside.
- Add the remaining 2 tablespoons of oil to the crockpot. Add bell peppers, jalapeño, onion and garlic. Sauté for 6 minutes, stirring occasionally, until the onions are softened.
- Add the diced tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne, bay leaf, and stir to combine. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is nearly cooked through, stirring every 5 minutes or so along the way so that the rice does not burn.
- Add the shrimp, ham, okra, and stir to combine. Continue to simmer, stirring occasionally, until the shrimp are cooked through and pink. Stir in the chicken and sausage, and remove and discard the bay leaf.
- Taste season the jambalaya with salt, pepper, and additional Cajun seasoning if needed. Remove from heat and serve warm.
Nutrition Facts : Calories 1269 calories, Carbohydrate 95 grams, Fat 77 grams, Fiber 4 grams, Protein 43 grams, Sugar 19 grams
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CHICKEN JAMBALAYA RECIPE - EASY CHICKEN RECIPES
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Ratings 151Calories 588 per servingCategory Main Course
- Season the chicken pieces with 1 tablespoon of Cajun seasoning. Heat 1 tablespoon oil in a large skillet over medium-high heat. Once heated, add the chicken to the pan and cook for 5-7 minutes until browned on all sides. Transfer the chicken to a plate.
- Heat another tablespoon of oil in the skillet. Add in the sausage, cooking until browned. Transfer the sausage to the plate with the chicken.
- Heat the remaining tablespoon of oil in the skillet. Add in the onion, celery, and bell pepper. Season with salt and pepper, and sauté until softened. Add in the garlic and cook for another minute.
- Stir in the crushed tomatoes, 1 tablespoon of Cajun seasoning, oregano, chicken broth, and rice. Bring the mixture to a boil and then reduce to a simmer. Cover the pan and cook for 20-25 minutes or until the rice has cooked and the liquid has absorbed. Stir in the chicken and sausage and cook until everything is heated through.
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