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Jambalaya Recipes

Category Rice
Seafood Jambalaya
Get your Cajun on and cook up a pot of spicy jambalaya. This page contains jambalaya recipes.
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Solutions

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By 0 found this helpful
June 17, 2008

When my old crock pot quit working I only had my rice cooker and decided to use it as my crock pot. The Jambalaya turned out every bit as delicious as when using the crock pot for my jambalaya recipe.

Ingredients

Directions

Fry the smoked sausage in a frying pan on the stove. Stop to remove excess grease. Add all the remaining ingredients to the rice cooker and stir gently. Add cooked sausage after draining well. Push the cook button on the rice cooker and when the rice cooker stops cooking, it's ready. Serve in bowls with hot sauce and green salad.

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July 9, 20091 found this helpful

Ingredients

  • 1 package instant brown rice
  • Beef broth
  • 1 can dark red kidney beans
  • 1 package kielbasa
  • 1 medium chopped onion
  • Olive oil
  • Emeril's seasoning

Directions


Saute the onions in olive oil, cut up kielbasa and add to it. In a separate pot, bring beef broth to a boil then add the instant brown rice. Cook the rice 10 minutes on low. Combine the rice into the kielbasa and onions and add the can of red beans. Sprinkle on Emeril's seasoning, stir and simmer for 20 minutes.

This meal cost me a little over $11.00 to feed all four of us and we had enough leftovers for two!

By Amy from Southeastern, CT

Editor's Note: Use 1 3/4 cups liquid (broth) for each cup of rice you use or follow package directions.

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December 16, 20051 found this helpful

Ingredients:

  • 1 lb. boneless, skinless chicken thighs, cut into 1" pieces
  • 2 tsp. dry Cajun seasoning
  • 1/4 tsp. salt
  • 1 Tbsp. olive oil
  • 6 oz. spicy smoked sausage, cut into 1/4 inch thick slices
  • 1 onion, chopped
  • 1 green pepper, diced
  • 1 rib celery, sliced
  • 1 can diced tomatoes with green chilies
  • can tomato sauce
  • 8 oz. rotini pasta, cooked and drained

Directions:

Toss chicken with 1/2 tsp. Cajun seasoning and salt. In nonstick skillet heat oil over medium high heat. Add sausage; cook until heated, 1-2 minutes. Add chicken; cook, stirring often, until browned, 5-6 minutes. Remove from skillet.

To skillet add onion, pepper, celery and remaining seasoning; cook, stirring occasionally, until tender, 4-5 minutes. Stir in tomatoes with juice and tomato sauce. Bring to boil. Add chicken and sausage. Reduce heat to medium; simmer until chicken is cooked through 10-12 minutes. Add pasta and toss.

By Robin from Washington, IA

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By 0 found this helpful
August 4, 2008

Chicken Jambalaya I

Ingredients

  • 4 skinned chicken breast halves
  • 1 Tbsp. vegetable oil
  • 2 cups chopped onion
  • 1/3 cup chopped green pepper
  • 1/3 cup sliced green onions
  • 1/2 lb. lean pork, cut into cubes
  • 1/4 cup chopped cooked lean ham
  • 2 Tbsp. chopped fresh parsley
  • 5 cloves, garlic, minced
  • 1/2 lb. Italian turkey sausage
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. chili powder
  • 1/8 tsp. ground cloves
  • 1/8 tsp. dried whole thyme
  • 6 bay leaves, finely crushed
  • Dash of mace
  • 1 cup uncooked long grain rice
  • 2 cups canned ready to serve, no salt added chicken broth

Directions

Cook chicken breast halves in oil in a large Dutch oven over medium high heat until browned. Remove chicken and cool slightly. Add onion and next 6 ingredients; cook over medium high heat 15 minutes, stirring every 5 minutes. Add sausage and next 7 ingredients stirring to crumble the meat. Cut chicken breast halves in half using a sharp knife of kitchen shears. Place chicken in single layer in Dutch oven; add rice and chicken broth. Bring mixture to a boil; cover, reduce heat, and cook 35-40 minutes or until rice is tender. Toss gently before serving.

By Robin


Chicken Jambalaya II

Ingredients

  • 1 large fryer, seasoned with salt, pepper and cayenne pepper
  • 1 cup oil
  • 6 medium chopped onions
  • 1 Tbsp. chopped bell pepper
  • 1 Tbsp. chopped celery
  • 1/2 lb. hot smoked sausage
  • 3 cup rice
  • 4 cup water
  • 1 clove minced garlic

Directions

Fry chicken in oil till golden brown. Lower heat and add onions, peppers and celery. Add crumbled sausage (or in small slices). Add rice. Cook slowly for 25 minutes over low heat. Add water, garlic; stir and cover. Do not stir anymore. Simmer low heat for 1 hour.

By Robin from Washington, IA

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By 0 found this helpful
June 26, 2008

Ingredients:

  • 12 oz. boneless skinless chicken breasts
  • 1 1/2 cups green peppers, chopped
  • 1 medium onion, chopped
  • 2 stalks celery, sliced
  • 4 cloves garlic, minced
  • 1 14 oz. can whole tomatoes
  • 1/3 cup tomato paste
  • 1 can beef broth
  • 1 Tbsp. parsley
  • 1 1/2 tsp. basil
  • 1/2 tsp. oregano
  • 1 tsp. Tabasco sauce
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. salt
  • 1 lb. shelled shrimp
  • 3 cups cooked rice

Directions:

Cut chicken into 1 inch pieces. Put all ingredients (except shrimp and rice) in crockpot. Cover; cook on low for 8 hours. Add shrimp the last 20 minutes of cooking. Stir in rice before serving.

By Connie from Cotter, AR

Comment Was this helpful? Yes

By 0 found this helpful
April 17, 2008

Combine rice, olives, ham, and chicken; place in buttered baking dish. Saute' onion and green pepper or celery in butter until tender. Add tomatoes, bay leaf, parsley, and seasonings; simmer for 5 minutes.

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By 0 found this helpful
April 11, 2007

We have good friends who often do a little shrimping every Spring. The Spring is especially good for catching large amounts of the beautiful Jumbo Shrimp, so we make this great Shrimp Jambalaya several times each year.

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By 0 found this helpful
September 5, 2006

Recipe for Hurry Up Skillet Jambalaya. Heat the oil over medium heat in a large skillet that has a lid. Drop in chunks of chicken and brown, remove and set aside. Drop in the sausage and brown, remove and set aside. . .

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Questions

Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.

By 0 found this helpful
October 7, 2009

I am searching for a recipe using the slow cooker. It is jambalaya using sausage, chicken or turkey, and shrimp. I had a recipe that I found in a magazine a few years ago, (I believe it was Woman's World) anyway, it was fabulous. Unfortunately I have lost it.

I have tried other recipes, but none have had that wonderful mixture of flavors. Any suggestions? All recipes would be greatly appreciated. Thank you.

Deb and her pets.

By deb and her pets from Chicago, IL

Answer Was this helpful? Yes
October 7, 20090 found this helpful

I found this slow cooker recipe- http://www.fast  n-2009051933286/ . Good luck!

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October 7, 20090 found this helpful

http:www.recipezaar.com has 6 slow Cooker Jambalaya Recipes, see if any of them are what u are looking for, just type in the search bar and they will come up.

Reply Was this helpful? Yes
October 8, 20090 found this helpful

From Foodnetwork

Ingredients

1 pound boneless skinless chicken breasts, cut into 1-inch cubes

1/2 pound andouille sausage, diced

1 (28-ounce) can diced tomatoes

1 medium onion, chopped

1 green bell pepper, seeded and chopped

1 stalk celery, chopped

1 cup reduced-sodium chicken broth

2 teaspoons dried oregano

2 teaspoons Cajun or Creole seasoning

1 teaspoon hot sauce

2 bay leaves

1/2 teaspoon dried thyme

1 pound frozen peeled and cooked shrimp, thawed

2 cups cooked rice

Directions

In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.

Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.

Reply Was this helpful? Yes
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