NEW ORLEANS JAMBALAYA
For when you really have to feed an army!
Provided by Christine
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Time 6h30m
Yield 50
Number Of Ingredients 20
Steps:
- Chicken Marinade: In a large, shallow glass baking dish, mix together soy sauce, 4 tablespoons dried thyme, 1 teaspoon cayenne pepper, 2 tablespoons paprika, 2 chopped onions and 2 tablespoons black pepper. Place the chicken in the marinade. Refrigerate for at least 3 hours.
- Saute bacon in a Dutch oven over medium heat until brown. Add the onion and garlic. Continue to cook 5 minutes. Mix in flour and sausage. Cook 5 minutes more; stirring frequently. Add the ham, thyme, cayenne, chicken stock, tomatoes, reserved juice and green peppers and bring to boil. Stir in rice and cover. Cook for 25 minutes. Remove from heat and cool completely and refrigerate.
- Two hours before you intend to serve the jambalaya, discard marinade and bake chicken breasts at 500 degrees F (250 degrees C) for 12 minutes, or until the flesh is firm when pressed with finger. Remove from oven. Cool and slice into bite-size pieces.
- Reduce oven's temperature to 250 degrees F (120 degrees C). Place covered jambalaya on large baking tray filled with to water. Bake until warm, about 2 hours.
- Just before serving the jambalaya, boil 5 quarts of water. Add the shrimp and cook for 3 minutes until they are firm to the touch. Drain well. Toss shrimp and chicken with jambalaya mixture and serve.
Nutrition Facts : Calories 462.1 calories, Carbohydrate 27.2 g, Cholesterol 201.6 mg, Fat 20 g, Fiber 1.8 g, Protein 40.1 g, SaturatedFat 6.8 g, Sodium 1272.4 mg, Sugar 2.6 g
NEW ORLEANS JAMBALAYA
Jambalaya is a catch-all for meat and seafood, making it a favorite for my husband! It's sure to warm you up on a chilly day. -Sabrina Hickey, Columbus, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 16 servings.
Number Of Ingredients 29
Steps:
- Place the first five ingredients on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Set aside. , In a stockpot, saute the chicken, pork, onion, green pepper and celery in butter and oil until meat is browned. Add garlic; cook 1 minute longer. Stir in the sausage, ham, tomatoes, 1 cup water, tomato puree, parsley, salt, pepper, thyme, cayenne, chili powder, apple pie spice, bay leaves and spice bag. , Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. During the last 3 minutes, add shrimp and, if necessary, the remaining water. Discard bay leaves and spice bag. Serve with rice.
Nutrition Facts : Calories 271 calories, Fat 15g fat (5g saturated fat), Cholesterol 107mg cholesterol, Sodium 838mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein.
EMERIL'S NEW ORLEANS STYLE JAMBALAYA
Make and share this Emeril's New Orleans Style Jambalaya recipe from Food.com.
Provided by Harried Mom
Categories One Dish Meal
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in Dutch oven over medium heat. Cook sausage 5 minutes and remove from pan.
- Add chicken, cayenne pepper, and 1 tablespoons Emeril's essence to pan and cook 5 minutes. Remove from pan.
- Add onions, bell peppers, remaining essence and garlic to pan and cook 8-10 minutes, until vegetables are softened. Add rice and cook, stirring 3-5 minutes.
- Return sausage and chicken to pan. Add stock and bay leaf. Increase heat to medium-high and bring to a boil. Cover and reduce heat to low. Cook 25 minutes; remove from heat. Let stand, covered, 10 minutes.
- Remove bay leaf and stir in green onions and parsley to serve.
Nutrition Facts : Calories 531.8, Fat 29.2, SaturatedFat 8.4, Cholesterol 85.9, Sodium 767.7, Carbohydrate 35.3, Fiber 1.6, Sugar 4.7, Protein 30
NEW ORLEANS JAMBALAYA RECIPE
Classic New Orlean's style Jambalaya recipe made in under an hour on your stove top.
Provided by oldworldgardenfarms
Categories Main Dishes
Time 50m
Number Of Ingredients 18
Steps:
- Heat a large stock pot over medium-high heat and add the oil. When the oil is hot add the andouille sausage and cook on both sides until browned. Remove from the pot and set aside.
- Add chicken and cook until browned on both sides. Remove and set aside.
- Add onions, bell pepper, celery to the same pot and sauté until the onion is soft and translucent, stirring and deglazing the pot as the vegetables cook. Once the vegetables are tender, add the garlic and cook for 1 minute.
- Add the chicken stock, thyme, Creole seasoning, salt, browned chicken, browned sausage, rice and stir to coat.
- Stir in tomatoes, Worcestershire, chicken broth and bay leaves. Bring the mixture to a boil and reduce to a simmer. Cover and continue to simmer for 20 minutes.
- Stir in the shrimp and continue to simmer until the shrimp turns pink, about 5 minutes.
- Serve warm with chopped parsley and diced green onions
Nutrition Facts : Calories 479 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 265 milligrams cholesterol, Fat 25 grams fat, Fiber 3 grams fiber, Protein 41 grams protein, SaturatedFat 7 grams saturated fat, Sodium 2445 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
JAMBALAYA (AUTHENTIC)
Make and share this Jambalaya (Authentic) recipe from Food.com.
Provided by Alan Leonetti
Categories One Dish Meal
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In a large pot, cover chicken with water and add the celery, quartered onion, and the 4 cloves of garlic. Boil until tender, approximately 1 hour.
- Reserve the stock. Remove the chicken from the bones & either cut, slice, cube or shred.
- In 5 cups of stock, cook rice until liquid is absorbed, about 25 minutes. The rice should be slightly moist.
- In a Dutch oven, saute the sausage and ham until slightly browned, about 3 to 5 minutes.
- Remove the sausage and ham from the Dutch oven and set aside.
- Add butter to Dutch oven and saute the chopped onion, green bell pepper and parsley until tender, about 3 minutes.
- Into the Dutch oven, add the chicken, sausage, ham, the 2 cloves of minced garlic, tomato paste, bay leaf, thyme, salt and pepper.
- Mix, and then add the rice and the cooked shrimp and mix thoroughly.
- Cook over low heat, stirring constantly, about 15 minutes.
- Remove bay leaf and serve.
Nutrition Facts : Calories 1072.5, Fat 57.9, SaturatedFat 20.2, Cholesterol 316.2, Sodium 3391.7, Carbohydrate 62.1, Fiber 3.4, Sugar 6.8, Protein 71.5
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