Thick N Spicy Skillet Jambalaya Recipes

JAMBALAYA SKILLET

Steps:

• In a large skillet, cook the chicken in butter over medium heat until no longer pink. Add the kielbasa, tomatoes, broth, green pepper and onion; bring to a boil. Stir in the rice, salt if desired and hot pepper sauce. Remove from the heat; cover and let stand for 5 minutes.

SPICY JAMBALAYA

Steps:

• In a boiler, add bay leaves, diced ham and water. Let boil for 1 hour. In another pan, heat oil. Add diced chicken, onions and celery. Saute until tender then add peppers, onions and diced tomatoes. Add tomato paste, chopped parsley, crushed garlic, dried thyme, cayenne pepper, Worcestershire sauce, and smoked sausage. Add cooked rice to jambalaya and salt to taste.

SPEEDY JAMBALAYA

Steps:

• Cook rice according to package directions. Meanwhile, in a large skillet, saute onion and peppers in oil for 4 minutes. Add garlic; cook 1 minute longer. Stir in the tomatoes, bay leaves, salt, paprika, thyme, pepper and pepper sauce. Bring to a boil., Reduce heat; simmer, uncovered, for 5 minutes. Stir in peas and sausage; heat through. Discard bay leaves. Serve with rice. Sprinkle each serving with parsley.

EASY SKILLET JAMBALAYA

Steps:

• 1. Over medium heat mix first 6 ingredients and bring to a good simmer (about 10min).
• 2. Add in bell pepper and shrimp. Cook until shrimp is done (turns pink and just starts to curl).
• *Note* you can add the bell pepper in sooner if you like them cooked to a softer texture, we like ours still crunchy so I waited until I put the shrimp in to add it.

SKILLET JAMBALAYA WITH A KICK

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add sausage and onions; cook and stir 10 min. or until sausage is no longer pink.
• Add remaining ingredients; mix well. Bring to boil; cover.
• Remove from heat; let stand 5 min. Stir gently before serving.

EASY SKILLET JAMBALAYA

Steps:

• Heat oil in large skillet over medium heat until hot. Add bell pepper and onion stir-fry; cook and stir 2 minutes or until crisp-tender.
• Add corn, beans and rice mix, and amount of water as directed on package of mix. Bring to a boil. Reduce heat to low; cover and simmer 10 to 15 minutes, stirring occasionally.
• Add luncheon meat and tomatoes; stir gently to mix. Cook 3 to 5 minutes or until rice is tender, stirring occasionally. If desired, garnish with chopped fresh parsley.

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.

SPICY CHICKEN JAMBALAYA

Steps:

• Brown cubed chicken in heated oil over medium heat in skillet for ten (10) minutes.
• Add sausage links and cook until browned.
• Remove meat, set inside a Dutch oven.
• Place peppers, onions, zucchini, squash, garlic powder, crushed red pepper, chili powder and Creole Seasoning in same skillet until tender.
• Add pepper mix to meat.
• Add rice, broth and stewed tomatoes.
• Bring to a boil, simmer on medium heat for 30 minutes.
• Serve with fresh lime wedges on the side, if desired.

SHEET-PAN JAMBALAYA RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C).
• On a large baking sheet, arrange the onion, bell peppers, and chicken sausage. Drizzle with olive oil and season with 1 tablespoon Creole seasoning, or to taste. Using your hands, mix everything together well.
• Bake for 8 minutes, or until chicken sausage begins to brown.
• While the vegetables and chicken sausage are cooking, place the shrimp in a small bowl. Season with 1 teaspoon Creole seasoning and ½ teaspoon paprika. Stir to coat.
• Remove the vegetables and sausage from the oven, and add the seasoned shrimp and diced tomatoes. Mix everything together.
• Return everything to the oven for 6 minutes, or until the shrimp is just done.
• Remove from the oven and add the cooked rice, mixing everything together well.
• Garnish with sliced scallions and serve immediately.
• Enjoy!

THICK 'N SPICY SKILLET JAMBALAYA

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add sausage and onions; cook and stir 10 min. or until sausage is no longer pink.
• Add remaining ingredients; mix well. Bring to boil; cover.
• Remove from heat; let stand 5 min. Stir gently before serving.