THREE MEAT JAMBALAYA
I love this dish! My family are big meat eaters and this dish covers the surf, the turf and fowl. It's comforting and you can't get enough. I hope you enjoy it as much as my family.
Provided by Tara Waites
Categories Seafood
Time 1h15m
Number Of Ingredients 12
Steps:
- 1. Using a large non stick pot or dutch oven, heat with 2 tablespoons of Olive oil, and saute the bell pepper, onion and celery.
- 2. Add the chicken and sausage. Cook until the chicken chunks are 1/2 pink. Add all of you seasonings, chicken broth & tomatoes and bring to a boil.
- 3. Add the rice, stir, cover and reduce heat to med-low. Simmer for 25 to 30 min. Add the shrimp, stir and simmer 10 more minutes.
- 4. Serve alone or with a salad.
JAMBALAYA
Spicy jambalaya with chicken and andouille sausage.
Provided by Terri
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Time 1h5m
Yield 6
Number Of Ingredients 17
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.
Nutrition Facts : Calories 465.1 calories, Carbohydrate 42.4 g, Cholesterol 73.1 mg, Fat 19.8 g, Fiber 3 g, Protein 28.1 g, SaturatedFat 5.7 g, Sodium 1632.7 mg, Sugar 2 g
THREE MEAT JAMBALAYA
Make and share this Three Meat Jambalaya recipe from Food.com.
Provided by youngchef
Categories One Dish Meal
Time 45m
Yield 12-14 serving(s)
Number Of Ingredients 18
Steps:
- Cut Chicken into bite size pieces.
- Dice tomato, onion and green chillies.
- The hamburger meat and boudin sausage will fall apart when they get cooked.
- In large tamale pot put all ingredients except rice.
- Marinate for 24 hours mixing around occasionally.
- Place burner on med high and cook all ingredients in tamale pot for 30 minutes or until all meat is cooked all the way, stirring occasionally.
- While meat is cooking, start cooking rice in separate pot.
- Once rice is done and meat is cooked all the way add rice to tamale pot and turn burner on low.
- Serve warm w/crackers, bread or tortillas.
Nutrition Facts : Calories 424.4, Fat 21.7, SaturatedFat 5.8, Cholesterol 74.2, Sodium 993.5, Carbohydrate 29.6, Fiber 1.6, Sugar 3.3, Protein 26.6
FOUR MEAT JAMBALAYA
We just love jambalaya....This recipe is one that I threw together after finding one here at the zaar and adding my own touches to it.... I hope you enjoy as much as we did....
Provided by gertc96
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- In a dutch oven, fry the bacon and chicken until they are done.
- Remove the bacon and chicken into a paper towel lined bowl. Be sure and leave all the grease in the pan.
- Cook the onions, garlic, bell pepper and celery in the grease left in the dutch oven. About 5-7 minutes.
- Add the shrimp and sausage to the onion mixture and cook about 4 minutes or until heated through. Be careful not to cook this to long or the shrimp will be tough.
- Remove this mixture from the pan.
- Add about a tablespoons of olive oil to the pan.
- Put in your rice and cook about ten minutes stirring frequently to prevent the rice from scorching.
- Add the chicken broth, tomatoes, salt, pepper, thyme, tabasco and bay leaf. Stir.
- Bring this mixture to a boil and then turn heat down to simmer, cover and cook about 15-20 minutes.
- Remove bay leaf from rice mixture.
- Stir in your bacon and chicken mixture and your shrimp and onion mixture.
- Hope you enjoy this -- Thank you to Sue L from the zaar for the great ideas and recipe to take from.
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EASY ONE POT JAMBALAYA WITH THREE MEATS | TASTES OF LIZZY T
From tastesoflizzyt.com
4.6/5 (73)Category Main DishServings 8Calories 526 per serving
- In a large skillet over medium high heat, add 1 tablespoon olive oil. Saute the onion, peppers and celery until they begin to soften, about 5 - 6 minutes. Add the garlic and cook for 1 minute more.
- Add the chicken and sausage to the pan and cook for 5 - 7 minutes, until browned and no longer pink.
- Stir in the crushed tomatoes, cajun seasoning, basil, thyme, bay leaf and red pepper flakes. Season with salt and pepper to taste.
- Stir in the chicken stock and white rice. Bring the pan to a boil and then reduce to a simmer. Cover and simmer for 25 - 30 minutes, until the rice is cooked and almost all of the liquid is absorbed. If the mixture becomes too dry, add an extra splash of chicken stock. Stir occasionally.
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- Make the Creole seasoning. Place 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon paprika, 1 teaspoon ground white pepper, and 1/2 teaspoon ground cayenne in a small bowl and stir to combine.
- Prepare the vegetables. Thinly slice 2 medium scallions and set aside for garnish. Prepare the following and add to a medium bowl: Dice 1 small yellow onion, 3 medium celery stalks, and 1 medium green bell pepper (about 1 cup each); mince 3 garlic cloves.
- Prepare the meats. Cut 1 package andouille sausage into 1/2-inch thick rounds. Cut 12 ounces boneless, skinless chicken thighs into bite-size pieces. Season the chicken with 1/2 teaspoon of the kosher salt and 1 tablespoon of the Creole seasoning.
- Brown the sausage. Heat 1 tablespoon of the canola oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. You’ll know the oil is hot enough when a sprinkle of water pops and crackles. Add the sausage in a single layer and cook until browned on the cut sides, 3 to 4 minutes per side. Using tongs, transfer the sausage to a plate.
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