WORLD CHAMPION JAMBALAYA
Provided by Food Network
Time 1h55m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Debone the chicken and add the meat to a medium bowl. Cover and set aside.
- Bring the chicken stock to a boil in a large pot over medium heat. Add the chicken bones, then reduce the heat and simmer for 20 minutes.
- Cut the Cajun and andouille sausage into small pieces. Melt the butter in heavy stock pot over medium-high heat, and saute the sausage until browned.
- Add the seasoning, onion, celery, peppers, and garlic and saute until caramelized.
- Cut the chicken into bite-size pieces. Strain the bones from the chicken stock and measure 32 ounces of liquid. Stir
JAMBALAYA
A fragrant chorizo, chicken and seafood jambalaya inspired by Creole cooking. An easy one-pot flavoured with thyme, oregano, smoked paprika and cayenne
Provided by John Torode
Categories Dinner, Main course, Supper
Time 1h10m
Number Of Ingredients 22
Steps:
- Heat oven to 200C/180C fan/ gas 6. Heat the oil in a heavy-based flameproof casserole dish on a medium-high heat. Season the chicken thighs, add to the dish and cook for 4 mins until they start to brown, stirring occasionally so they don't stick. Add the chorizo and cook for a further 4 mins until it releases its oils and has started to crisp. Remove the meat with a slotted spoon and set aside on a plate.
- Add the onions to the chorizo oils, lower the heat and soften for 8 mins. Stir through the garlic, peppers, celery, thyme and oregano, and cook for 2 mins more.
- Return the meat to the dish, add the garlic salt, paprika, cayenne, mustard powder and white pepper, and cook for 2 mins until fragrant. Stir in the rice, then the tomatoes. Add the stock and give it all a really good stir. Bring to the boil, then cover with a well-fitting lid and put in the oven for 20 mins.
- Take from the oven and fluff up the rice with a big fork. Fold through the prawns, then put the mussels and clams on top. Put the lid on, return to the oven for 10 mins, then take the dish out and give everything a good stir. Sprinkle with the parsley and spring onions to serve.
Nutrition Facts : Calories 539 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 37 grams protein, Sodium 2.8 milligram of sodium
CAPTAIN RUSSELL'S JAMBALAYA
A tour guide in New Orleans gave me this recipe. It's so easy to prepare, and the deliciously authentic Cajun flavors make it one of my favorite recipes. -Donna Lamano, Olathe, Kansas
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a large saucepan, combine first eight ingredients. Bring to a boil. Remove from heat; stir in shrimp, sausage and rice. Transfer to a greased 13x9-in. baking dish., Cover and bake 30 minutes. Remove foil and stir; cover and bake 10-15 minutes longer or until rice is tender.
Nutrition Facts : Calories 556 calories, Fat 25g fat (13g saturated fat), Cholesterol 184mg cholesterol, Sodium 1345mg sodium, Carbohydrate 57g carbohydrate (3g sugars, Fiber 2g fiber), Protein 27g protein.
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