Easiest Ever Jambalaya Brendas Recipes

FORGOTTEN JAMBALAYA

Forgotten Jambalaya image

During chilly months, I fix this slow cooker jambalaya recipe at least once a month. It's so easy...just chop the vegetables, dump everything in the slow cooker and forget it! Even my sons, who are picky about spicy things, like this easy jambalaya. -Cindi Coss, Coppell, Texas

Provided by Taste of Home

Categories Dinner

Time 4h50m

Yield 11 servings.

Number Of Ingredients 17

Ingredients

1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) beef or chicken broth
1 can (6 ounces) tomato paste
3 celery ribs, chopped
2 medium green peppers, chopped
1 medium onion, chopped
5 garlic cloves, minced
3 teaspoons dried parsley flakes
2 teaspoons dried basil
1-1/2 teaspoons dried oregano
1-1/4 teaspoons salt
1/2 teaspoon cayenne pepper
1/2 teaspoon hot pepper sauce
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 pound smoked sausage, halved and cut into 1/4-inch slices
1/2 pound uncooked medium shrimp, peeled and deveined
Hot cooked rice

Steps:

In a 5-qt. slow cooker, combine the tomatoes, broth and tomato paste. Stir in the celery, green peppers, onion, garlic, seasonings and pepper sauce. Stir in chicken and sausage. , Cover and cook on low for 4-6 hours or until chicken is no longer pink. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turn pink. Serve with rice. Freeze option: Place individual portions of cooled stew in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Nutrition Facts : Calories 230 calories, Fat 13g fat (5g saturated fat), Cholesterol 75mg cholesterol, Sodium 1016mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 20g protein.

MY BEST-EVER JAMBALAYA

My Best-Ever Jambalaya image

I tried to mimic Jambalaya from my favorite restaurant and it turned out so well my daughter and husband now prefer my recipe and won't order it when we go to the restaurant! -Alexis Van Vulpen, St. Albert, Alberta

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 10 servings.

Number Of Ingredients 12

Ingredients

2 tablespoons canola oil
1/2 pound fully cooked Spanish chorizo links, sliced
2 cups cubed fully cooked ham
3/4 pound boneless skinless chicken breasts, cubed
1 can (28 ounces) diced tomatoes, undrained
3 cups chicken broth
2 large green peppers, chopped
1 large onion, chopped
1 tablespoon Cajun seasoning
2 teaspoons hot pepper sauce
3 cups instant brown rice
1/2 pound uncooked medium shrimp, peeled and deveined

Steps:

In a Dutch oven, heat oil over medium-high heat. Add chorizo and ham; cook and stir 3-4 minutes or until browned., Add chicken to pan; cook 5-7 minutes or until no longer pink. Stir in tomatoes, broth, peppers, onion, Cajun seasoning and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until peppers are crisp-tender., Return to a boil; stir in rice and shrimp. Reduce heat; simmer, covered, 7-9 minutes or until shrimp turn pink. Remove from heat; let stand, covered, 5 minutes or until rice is tender.

Nutrition Facts : Calories 323 calories, Fat 12g fat (3g saturated fat), Cholesterol 79mg cholesterol, Sodium 1124mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 3g fiber), Protein 24g protein.

EASIEST EVER JAMBALAYA (BRENDA'S)

Easiest Ever Jambalaya (Brenda's) image

This recipe was shared by Brenda Reeves from Covington, LA. One pot meal that tastes like you put a lot more effort into it!

Provided by REALtorFOOD

Categories Cajun

Time 1h45m

Yield 14 Cups, 10 serving(s)

Number Of Ingredients 9

Ingredients

2 cups dry Uncle Ben's converted brand rice
1 lb andouille sausage, sliced in 1/4 inch pieces
2 lbs peeled and deveined raw shrimp (or diced raw chicken)
1 medium diced onion
3/4 cup diced bell pepper
1 (10 ounce) can Campbell's French onion soup
1 (10 ounce) can campbell's beef consomme
1 (8 ounce) can tomato sauce
1/2 cup butter

Steps:

Put all ingredients in a covered dutch oven pot. Stir Well. Cover. Place in 350 degree oven for 1 1/2 hours, stirring every 30 minutes.
Brenda doubles the recipe and cooks approximately 30 minutes longer. Delicious! You can substitute raw chicken breast chunks for the shrimp if you prefer.

Nutrition Facts : Calories 403.2, Fat 23.2, SaturatedFat 10.4, Cholesterol 164.9, Sodium 1658.9, Carbohydrate 23.3, Fiber 1.3, Sugar 2.9, Protein 24.7

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