Fast And Easy Jambalaya Recipes

QUICK JAMBALAYA

Steps:

• Cut sausage into 1/2-inch slices. Melt butter in a 5 to 6-quart pan over medium-high heat. Add sausage, onion, red bell pepper, green bell pepper and garlic; cook, stirring occasionally, 5 minutes or until vegetables are soft and sausage is lightly browned.
• Stir in tomatoes, pepper sauce, black pepper, crushed red pepper flakes and salt to taste. Bring to a boil; add shrimp. Cook 3 minutes or until shrimp are cooked and opaque in center.
• Gently stir in hot rice and cook 3-5 minutes or until heated through.

QUICK JAMBALAYA RECIPE

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add sausage and onions; cook and stir 10 min. or until sausage is no longer pink.
• Add remaining ingredients; mix well. Bring to boil; cover.
• Remove from heat; let stand 5 min. Stir gently before serving.

QUICK + EASY JAMBALAYA = ONE POT FOR EASY CLEAN UP!

Steps:

• Add oil to a large stock pan
• Toss in sweet bell peppers, celery, onions and garlic, and sauté over medium-high heat for about 4 minutes
• Remove vegetables from the pan, and add the sausage and chicken
• Once the chicken is opaque and cooked through, add the vegetables back into the pot along with the tomatoes, olives, cajun seasoning, bay leaf, salt and pepper
• Bring to a boil and then simmer for 10 minutes
• If the dish is too thick for your taste, add a ¼ cup of chicken stock or water
• Top with the parsley or cilantro

QUICK JAMBALAYA

Steps:

• Heat oil in a Dutch oven over medium-high. Season chicken with salt and pepper. Cook until golden brown, about 5 minutes per side. Cut into 3/4-inch pieces; set aside.
• Add vegetables to pot. Cook, stirring, 5 minutes. Add sausage; cook 3 minutes. Add garlic; cook 1 minute. Stir in stock, Old Bay, tomatoes, and 1/2 cup water; bring to a boil. Add rice and chicken. Reduce heat; simmer 12 minutes. Cover; remove from heat. Let stand until rice is tender and liquid is mostly absorbed, 30 to 35 minutes. Season with salt and pepper.

FAST AND EASY JAMBALAYA

Steps:

• Sprinkle lemon-pepper seasoning and garlic powder over chicken cubes. In 12-inch skillet or 3-quart saucepan, heat oil over medium-high heat. Add chicken; cook 5 minutes, stirring frequently, until no longer pink in center.
• Stir in onions and sausage; cook 5 minutes, stirring occasionally. Stir in picante sauce and tomatoes. Reduce heat to medium; cook 12 minutes, stirring occasionally.
• Stir in peas; cook 5 to 7 minutes, stirring occasionally, until peas are tender. Serve over hot cooked rice.

EASY JAMBALAYA RECIPE

Steps:

• Heat oil in large heavy skillet on medium-high heat. Add chicken and sausage; cook and stir 5 minutes. Remove from skillet.
• Stir onion into skillet; cook and stir on medium heat 2 minutes or until onion is softened. Stir in Seasoning. Return chicken and sausage to skillet.
• Stir in broth and tomatoes; bring to boil. Stir in rice. Reduce heat to low; cover and cook 20 to 25 minutes or until rice is tender, stirring occasionally.

EASY JAMBALAYA RECIPE BY TASTY

Steps:

• Heat olive oil in a large pot over medium high heat. Add diced chicken breasts and Andouille sausage. Add salt and pepper to taste, and cook thoroughly.
• Add crushed garlic and a diced jalapeño pepper.
• NOTE: Leave the jalapeño seeds in for extra spice
• Stir in diced onion, peppers, celery until they're soft.
• Add chicken stock, tomatoes, rice, cajun seasoning, bay leaf, dried thyme, cayenne pepper and stir.
• Cover and simmer stew for 30 minutes.
• NOTE: Stir occasionally to make sure the rice doesn't burn at the bottom of the pan.
• Once the rice is cooked, add in shrimp, season with salt and pepper, then continue simmering until the shrimp are cooked through.
• Enjoy!

QUICK JAMBALAYA

Steps:

• Cut sausages diagonally into 1-inch slices. In deep 10-inch skillet, cook as directed on package; drain.
• Stir in remaining ingredients. Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered 10 minutes, stirring occasionally.

QUICK AND EASY JAMBALAYA

Steps:

• Bring a large pot of water to a boil. Boil sausage until hot, 8 to 12 minutes; drain.
• Heat canola oil in a pot over medium-high heat; saute sausage, celery, bell pepper, and onion in hot oil until vegetables start to soften, about 5 minutes.
• Stir chicken and Cajun seasoning into the vegetable mixture. Pour broth and tomatoes into the pot; bring to a boil, add the rice, and stir. Return mixture to a boil, reduce heat to medium-low, cover pot, and simmer mixture until for 5 minutes. Remove cover, stir, and continue to simmer until the rice has absorbed the liquid and is tender, about 5 minutes more.