Chicken Jambalaya Packets Recipes

CHICKEN & CHORIZO JAMBALAYA

Steps:

• Heat 1 tbsp olive oil in a large frying pan with a lid and brown 2 chopped chicken breasts for 5-8 mins until golden.
• Remove and set aside. Tip in the 1 diced onion and cook for 3-4 mins until soft.
• Add 1 thinly sliced red pepper, 2 crushed garlic cloves, 75g sliced chorizo and 1 tbsp Cajun seasoning, and cook for 5 mins more.
• Stir the chicken back in with 250g long grain rice, add the 400g can of tomatoes and 350ml chicken stock. Cover and simmer for 20-25 mins until the rice is tender.

CHICKEN JAMBALAYA I

Steps:

• Melt butter or margarine in a large skillet over medium low heat. Add celery, onion and green bell pepper and saute until tender. Stir in tomatoes, broth, rice, thyme or basil, garlic salt, ground black pepper, hot pepper sauce and bay leaf.
• Bring all to a boil; reduce heat, cover skillet and simmer for about 20 minutes or until rice is tender. Stir in chicken or turkey and cook until heated through. Discard bay leaf and serve hot.

CHICKEN JAMBALAYA PACKETS

Steps:

• Preheat oven 450 degrees.
• Spray sheets of heavy duty aluminum foil with nonstick cooking spray; set aside.
• Cut chicken into 1 inch strips and pat dry with paper towel.
• Season chicken strips with Cajun seasoning.
• In a small bowl combine tomato sauce, sugar, salt, garlic, dehydrated onions, fresh parsley, dried Italian seasoning, cayenne and bell pepper.
• In a large bowl combine cooked rice, tomato mixture, seasoned chicken strips and smoked sausage slices.
• Center one-fourth of mixture on each sheet of greased foil, leaving room for heat circulation inside.
• Repeat to make four packets and place on baking sheet. Two baking sheets may be required.
• Bake 15 - 20 minutes.
• Open packet as directed above and top with green onions.
• Even better the next day!

CHICKEN JAMBALAYA

Steps:

• In a large, heavy-bottomed pot over medium-high heat, add 1 tablespoon oil. Add the chicken, season lightly with salt and pepper, and brown on both sides, about 7 minutes, working in batches if necessary. Remove the chicken to a plate. Add the remaining tablespoon of oil and the onions, peppers, and celery, and cook until the vegetables are soft, about 5 minutes. Add the garlic, Cajun seasoning, cayenne, salt and pepper, and give it a stir. Stir in the rice. Add the chicken back to the pot, along with the broth and tomatoes, and season with salt and pepper. Bring to a boil, cover, and reduce the heat to a simmer. Cook until the liquid is absorbed and the rice is tender, about 30 minutes. (Reserve 3 cups rice mixture for another use, such as Round 2 Recipe Cajun Quesadillas and Online Round 2 Recipe Cajun Red Bean and Rice Soup.) Serve, garnished with parsley.

JAMBALAYA ON THE GRILL

Steps:

• Cook the rice according to package directions, keep warm.
• In a large bowl, toss together the sausage, chicken, vegetables, garlic, 1 tablespoon of olive oil, cayenne and parsley; set aside.
• Combine the shrimp with brown sugar, remaining olive oil, paprika, and Tabasco sauce.
• Cut 4 pieces of heavy duty aluminum foil in 18x18 inch sheets. Place on a flat surface and divide the sausage mixture evenly among the packets.
• Top each packet with 3 of the shrimp, a couple of cubes of butter and a few grinds of fresh pepper and salt.
• Fold the top of each foil piece over jambalaya so edges meet, then crimp together and roll toward the center, fold the ends in the same manner, pressing to seal firmly.
• Put the packets on a preheated grill and cook for 8 to 10 minutes or until puffed; remove from grill and let rest for 2 to 3 minutes.
• Carefully open packets and spoon the jambalaya over the cooked rice; garnish with green onions and lemon wedges.

FOIL-PACKET SHRIMP AND SAUSAGE JAMBALAYA

Steps:

• Preheat oven to 425°. In a large bowl, combine all ingredients. Divide mixture among 6 greased 18x12-in. pieces of heavy-duty foil. Fold foil around mixture and crimp edges to seal, forming packets; place on a baking sheet. Bake until shrimp turn pink and rice is tender, 20-25 minutes.

CHICKEN JAMBALAYA

Steps:

• In a large skillet lightly coated with cooking spray, saute chicken for 2-3 minutes or until chicken is no longer pink. Stir in the next 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until heated through. , Stir in tomatoes; cover and simmer 10 minutes longer or until liquid is absorbed and rice is tender. Remove from the heat; let stand for 5 minutes. Discard bay leaf. Serve with green onions if desired.

JAMBALAYA FOIL PACKETS

Steps:

• Preheat grill OR oven to 400 degrees F.
• Cut 5 large sheets of heavy duty foil (about 12-inches wide by 17-inches long.) Coat foil generously with nonstick cooking spray. (Don't skip the spray or the food will stick to the foil.)
• In a large bowl, toss together all the ingredients.
• Divide mixture evenly into 5 equal portions and add to the center of each sheet of foil. (This comes out to a heaping 1 1/2 cups per packet.)
• To seal the foil packet, bring the short sides together in the middle and gently fold down over the ingredients, leaving a little space for steam. Then roll up the ends to seal closed.
• Place in the oven (on a sheet pan) or on the grill for 25-30 minutes, until shrimp is pink, rice is cooked through, and veggies are tender. (Test only 1 packet at a time; every time the packets are opened, the steam is released so it will take longer to cook.) If grilling, flip packets halfway through cook time.
• Carefully open the foil pack, expecting hot steam to be released. Let cool slightly and enjoy.
• NOTE: You must use Instant rice (Minute® rice) in order for these packs to turn out. For important recipe tips and possible variations, please refer to the full article.
• CAMPFIRE: To make these over a hot coals campfire, it can take anywhere from 20-40 minutes depending on how hot the coals are. Flip halfway through cook time.

FOIL-PACKET JAMBALAYA

Steps:

• Preheat a grill to medium. Combine the frozen rice, scallions (white and light green parts only), celery, garlic, bell pepper, sausage, tomatoes, okra, olive oil, Cajun seasoning, 1 teaspoon salt and a few grinds of pepper in a large bowl; toss well.
• Lay out four 18-inch-long sheets of nonstick heavy-duty foil on a work surface. Divide the rice mixture among the foil sheets. Bring the two short ends of the foil together and fold to seal, then fold in the sides and seal to make flat packets.
• Grill the foil packets, flipping once, until the vegetables are tender and the rice and sausage are hot, about 8 minutes per side. Carefully open and top with the dark scallion greens.

CHICKEN JAMBALAYA

Steps:

• In a deep lidded non-stick pan/wok fry the onion and pepper until coloured to your liking - remove and set aside
• Mix the flour and paprika and then dust the diced chicken with the mix. Fry the chicken in the same pan for about 5 minutes until coloured all over - remove and set aside.
• Fry the chorizo and chilli together until the chorizo starts to release it's oils.
• Stir in the rice so that it is coated in the oils. Return the onions, pepper and chicken to the pan and then pour over the stock and give everything a good stir.
• Bring to the boil then cover and gently simmer for 20 minutes or until the rice is cooked (avoid stiring if possible).
• Serve with a dollop or creme fraiche.