Best Louisiana Jambalaya Recipes

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LOUISIANA JAMBALAYA



Louisiana Jambalaya image

My husband helped add a little spice to my life. He grew up on Cajun cooking , while I ate mostly meat-and-potato meals. —Sandi Pichon, Memphis, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 12 servings.

Number Of Ingredients 18

1/4 cup canola oil
1/2 pound smoked sausage, halved and sliced
2 cups cubed fully cooked ham
2 celery ribs, chopped
1 large onion, chopped
1 medium green pepper, chopped
5 green onions, thinly sliced
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
2 cans (14-1/2 ounces each) chicken broth
1 cup uncooked long grain rice
1/3 cup water
4-1/2 teaspoons Worcestershire sauce
2 pounds peeled and deveined cooked shrimp (31-40 per pound)

Steps:

  • In a Dutch oven, heat oil over medium-high heat. Add sausage and ham; saute until lightly browned. Remove and keep warm. In drippings, saute celery, onion, green pepper and green onions until tender. Add garlic; cook and stir 1 minute longer. Stir in tomatoes, thyme, salt, pepper and cayenne; cook 5 minutes longer., Stir in broth, rice, water and Worcestershire sauce. Bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 20 minutes. Stir in sausage mixture and shrimp; heat through. , Freeze option: Prepare jambalaya as directed, omitting rice and shrimp. Freeze shrimp and cooled jambalaya in separate freezer containers. Store rice in an airtight container at room temperature. To use, partially thaw jambalaya in refrigerator overnight. Place jambalaya in a 6-qt. stockpot; heat through. Add rice; cook, covered, about 10 minutes. Add frozen shrimp; continue cooking until shrimp are heated through and rice is tender, 5-7 minutes.

Nutrition Facts : Calories 295 calories, Fat 12g fat (3g saturated fat), Cholesterol 143mg cholesterol, Sodium 1183mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein.

LOUISIANA SAUSAGE JAMBALAYA



Louisiana Sausage Jambalaya image

Oh Boy, is this one good! It's a simple, but very authentic Louisiana jambalaya recipe given to me by a friend who grew up in New Orleans! Nice and spicy!

Provided by Grace Lynn

Categories     One Dish Meal

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 15

1/2 cup butter
2 yellow onions, chopped
4 stalks celery, chopped
5 green onions, chopped
1 large green bell pepper, chopped
4 cloves garlic, finely chopped
1 serrano chili pepper, finely chopped with seeds
2 bay leaves
1 tablespoon creole seasoning
1 teaspoon ground cayenne pepper
1/2 teaspoon dried thyme, crumbled
1 1/2 lbs andouille sausages or 1 1/2 lbs smoked sausage, sliced into 1/2 inch slices,then cut into quartered wedges
2 (14 1/2 ounce) cans chicken broth
1 (14 1/2 ounce) can diced tomatoes with juice
3 cups long-grain rice

Steps:

  • Melt butter in large pot over medium-high heat.
  • Add the onions, green onions, bell pepper, garlic, serrano chile, bay leaves, Creole Seasoning, cayenne pepper and thyme.
  • Cover and cook until vegetables are tender, stirring occasionally, about 15 minutes.
  • Add sausage, broth, tomatoes and rice.
  • Bring mixture to simmer.
  • Reduce heat to low, cover and cook until rice is very tender, stirring occasionally, about 30 minutes to 45 minutes.

CHICKEN, ANDOUILLE, AND SHRIMP JAMBALAYA



Chicken, Andouille, and Shrimp Jambalaya image

Yield 12 servings

Number Of Ingredients 19

2 tablespoons vegetable oil
1 pound andouille sausage, sliced
2 pounds boneless-skinless chicken thighs, cut in 1-inch cubes
1½ cups chopped onion
1½ cups chopped celery
1½ cups chopped green bell pepper
3 cloves garlic, minced
3 cups long-grain rice
1 (28-ounce) can diced tomatoes
5 cups chicken broth
2 tablespoons chopped fresh thyme
2 fresh bay leaves
1½ pounds large fresh shrimp, peeled and deveined
2 teaspoons kosher salt, divided
1 teaspoon ground black pepper, divided
1 teaspoon smoked paprika
½ teaspoon cayenne pepper
2 tablespoons chopped fresh parsley
Garnish: chopped green onion

Steps:

  • In a large Dutch oven, heat oil over medium high heat; add sausage and chicken, and cook about 5 minutes or until browned. Add onion, celery, and bell pepper, and cook, stirring frequently, about 3 minutes or until tender. Add garlic, stirring for about 30 seconds until fragrant. Add rice, and stir about 3 minutes until lightly toasted.
  • Add tomatoes, and stir until juices are absorbed. Add broth, thyme, and bay leaves. Bring to a boil; reduce heat to medium-low. Cover, and cook for 15 minutes or until rice is tender.
  • In a medium bowl, combine shrimp, 1 teaspoon salt, ½ teaspoon black pepper, paprika, cayenne, and parsley. Add shrimp to rice mixture, and stir until combined. Cook for 2 minutes or until shrimp are pink and firm. Add remaining 1 teaspoon salt and ½ teaspoon black pepper.
  • Garnish with green onion, if desired. Serve immediately.

JAMBALAYA



Jambalaya image

Jambalaya is a delicious traditional one-pot meal from Louisiana that is composed of rice mixed with vegetables and meat or seafood.

Provided by Mike Benayoun

Categories     Main Course

Time 1h10m

Number Of Ingredients 22

4 tablespoons vegetable oil
3 cloves garlic (, minced)
1 onion (, finely chopped)
1 green bell pepper (, seeded and chopped)
1 stalk celery (, finely chopped)
1 lb smoked sausage ((andouille), cut into ¾ inch slices)
1 lb chicken breast (, cubed)
28 oz diced tomatoes ((canned))
15 oz tomato sauce ((canned))
2 bay leaves
2 cups chicken broth
1 tablespoon creole seasoning ((recipe below))
1-½ cups rice
3 teaspoons paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon basil
½ teaspoon thyme
1 teaspoon black pepper
½ teaspoon Cayenne pepper
Dutch oven

Steps:

  • Heat the oil in a Dutch oven. Add the onion, bell pepper and celery and sauté for 8 to 10 minutes. Add garlic and sauté for 2 minutes.
  • Add sausage and chicken and cook for about 10 minutes.
  • Add tomatoes, tomato sauce, bay leaves, broth, Creole or Cajun seasoning and rice. Cover and simmer on low heat for about 40 minutes.

LOUISIANA JAMBALAYA



Louisiana Jambalaya image

Provided by Stacy L. Callahan

Categories     Pork     Rice     Bon Appétit     Pasadena     California

Yield Serves 10

Number Of Ingredients 16

1/2 cup (1 stick) butter
2 red onions, chopped
5 green onions, chopped
1 large green bell pepper, chopped
4 garlic cloves, finely chopped
2 bay leaves
1 jalapeño chili, finely chopped with seeds
1 tablespoon Creole Seasoning
1/2 teaspoon ground cayenne pepper
1/2 teaspoon dried oregano, crumbled
2 tablespoons tomato paste
1 pound andouille sausage or hot Italian sausage, cut into 1/2-inch pieces
3/4 pound ham, cut into 1/2-inch pieces
2 14 1/2-ounce cans chicken broth
1 16-ounce can plum tomatoes, diced, with liquid
3 cups long-grain rice

Steps:

  • Melt butter in heavy large Dutch oven over medium-high heat. Add red onions, 4 green onion, bell pepper, garlic, bay leaves, jalapeño, Creole Seasoning, cayenne pepper and oregano. Cover and cook until vegetables are tender, stirring occasionally, about 15 minutes. Mix in tomato paste. Add sausage, ham, broth, tomatoes and rice. Bring mixture to simmer. Reduce heat to low, cover and cook until rice is very tender, stirring occasionally, about 1 hour. Garnish with remaining green onion and serve.

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