Jambalaya Recipes

Jambalaya

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.

Jambalaya Pasta Toss

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

Chicken Jambalaya

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

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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

Hurry Up Skillet Jambalaya

Ingredients

• 4 passes around the skillet of EV olive oil
• 2 large boneless, skinless chicken breasts, cut into chunks*
• 1 pound smoked sausage (Hillshire, Hickory Farms), sliced
• and cut into chunks
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-3/4 cups instant rice
• 1 can (14 oz.) plus an extra 1/4 cup** chicken broth
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 can (16 oz.) your favorite dark beans (kidney, black)
• 1 can (16 oz.) your favorite light beans (pinto, northern)
• 1 can (10 oz.) Rotel (diced tomatoes w/green chilies)

Directions

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. Drop in onion and cook just until tender. Increase heat to medium high, toss in garlic and cook, stirring constantly for about 2 minutes. Return chicken to the pan, add rice and chicken broth and bring to a boil. Cover, reduce heat to medium and cook, covered for about 5 minutes. Meanwhile, rinse and drain both cans of beans. Add pepper, onion powder, oregano, thyme, and stir in the beans and tomatoes, mixing thoroughly to incorporate all the seasonings. (If you are using shrimp instead of chicken add the shrimp here) Cover, reduce heat to simmer and cook for about 10 to 15 minutes, or until chicken and/or shrimp have cooked through, and rice has absorbed the majority of liquid.

*Can substitute shrimp for the chicken, however, do not add the shrimp until the last 10 minutes so as not to overcook it.

**Can use 1/4 cup of white wine if desired, however, we just add the extra chicken broth and this works fine.

By Mary from Ocean Springs, MS

Crockpot Chicken Shrimp Jambalaya

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

Shrimp Jambalaya

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. I sometimes add strips of chicken breasts which I've boiled ahead of time. I just toss the cooked chicken strips in at the same time I add the shrimp. It's a very good recipe, and very easy to make. Just takes a little planning ahead.

• 2 Tbsp. all-purpose flour
• 3 Tbsp. olive oil

Make a nice golden brown roux with those 2 ingredients. Add to roux:

• 1 large onion, finely chopped
• 1/4 cup green bell pepper, finely chopped
• 1/2 cup celery, finely chopped
• 1 clove garlic, minced

Saute the mixture of roux and chopped vegetables until vegetables are nice and soft. Add:

• 1 cup Rotel tomatoes
• 1 cup tomato sauce

Cook for 5 minutes, stirring constantly. Add:

• 2 1/2 cups water
• 2 1/2 cups washed white rice

Bring to a boil, cover and reduce heat to low. Cook for 30 minutes. Remove cover and stir gently just to turn everything over for even cooking. Replace cover and cook for 15 minutes more. Uncover and add:

• 1 pound raw shrimp which have been cleaned thoroughly and seasoned with black pepper, red pepper, and very little salt.

Cover and cook on medium for 20 minutes. Taste and correct seasonings. Stir very gently so that rice does not become mushy.

Some folks like to add thin slices of cooked smoked sausage. Cook them before adding, then add them at the same time as you do the tomatoes and tomato sauce.

A big tossed salad, steamed broccoli and squares of sweet cornbread will complete this meal nicely. Enjoy.

By Julia from Orlando, FL

Rice Cooker Sausage Jambalaya

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

• 2 lb. quality smoked sausage (sliced)
• 3 cups uncooked grain rice
• 2 cans Campbells French Onion soup
• 1 can water
• 1 medium onion, diced
• 1 medium bell pepper, diced
• 1 Tbsp. seasoning salt
• 1 stick butter
• salt and pepper to taste

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.

By Connie from Cotter, AR