Jambalaya Burgers And Cajun Corn And Red Beans Recipes

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RED BEANS & SAUSAGE JAMBALAYA



Red Beans & Sausage Jambalaya image

This recipe comes from "The Good Carb Cookbook" by Sandra Woodruff, M.S., R.D. Depending on how hot I want it, I sometimes use tomatoes w/green chiles instead of regular tomatoes. This is another one of those recipes that I can make most anytime because I usually have everything on hand.

Provided by LARavenscroft

Categories     One Dish Meal

Time 21m

Yield 4 serving(s)

Number Of Ingredients 10

cooking spray
1 cup smoked sausage, diced (about 5 ounces)
1/2 cup onion, chopped
1/2 cup celery, sliced
1 teaspoon garlic, crushed
14 1/2 ounces canned tomatoes, undrained
1 (15 ounce) can red beans, drained and rinsed
1 1/2-2 teaspoons cajun seasoning
1 1/2 teaspoons ground paprika
3 cups cooked brown rice

Steps:

  • Coat a large skillet or dutch oven with cooking spray.
  • Over medium heat, add the sausage, onions, celery, and garlic. Cook, stirring frequently, for about four minutes or until the vegetables start to soften.
  • Add the undrained tomatoes, red beans, and seasonings to the pan. Cook covered, stirring occasionally for about five minutes.
  • Stir in the rice and cook and stir for another minute or two until the rice is heated through.

CAJUN JAMBALAYA



Cajun Jambalaya image

One way to distinguish between Cajun and Creole jambalaya: Traditional Cajun cooking doesn't include tomatoes. It does contain plenty of thyme, paprika, and oregano for a flavorful dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h10m

Yield Serves 8 to 10

Number Of Ingredients 15

3 tablespoons safflower oil
1 1/4 pounds boneless skinless chicken thighs, cut into 1 1/2-inch pieces
Kosher salt and freshly ground pepper
3/4 pound Andouille sausage, thinly sliced on bias
1 medium onion, cut into small pieces (2 cups)
2 ribs celery, cut into small pieces (1 cup)
1 small green bell pepper, cut into small pieces (1 cup)
4 cloves garlic, thinly sliced (2 tablespoons)
2 cups long-grain white rice
1 bay leaf
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
4 cups low-sodium chicken broth

Steps:

  • Heat 2 tablespoons oil in a large enameled cast-iron skillet over medium-high. Season chicken with salt and pepper. Add chicken to skillet. Cook, turning occasionally to brown chicken all over, about 8 minutes. Remove chicken to a plate, leaving oil in skillet.
  • Add sausage, cook turning once to brown, about 1 minute per side. Remove to plate with chicken, leaving oil in skillet. Reduce heat to medium. Add remaining tablespoon oil, onion, celery, bell pepper, garlic, and 1 teaspoon salt. Cook, scraping brown bits from bottom of pan and stirring occasionally, until very soft and golden, about 8 minutes.
  • Add rice and cook, stirring constantly, 1 minute. Add bay leaf, paprika, cayenne, oregano, and thyme and continue to cook, stirring constantly, 1 minute. Return meat and any accumulated juices to skillet. Stir in broth, increase heat, and bring to a boil. Reduce to a simmer, cover, and cook until rice is tender, 20 minutes. Serve.

QUICK AND EASY JAMBALAYA



Quick and Easy Jambalaya image

This recipe is a quick and easy way to enjoy jambalaya without spending too much time in the kitchen. It has just enough spice to give it a kick without making it too spicy. I use turkey kielbasa to make this recipe a little more healthy. I also suggest making your own home-mixed Cajun seasoning to avoid too many unnecessary additives.

Provided by NanLan

Categories     100+ Everyday Cooking Recipes

Time 45m

Yield 4

Number Of Ingredients 10

8 ounces smoked sausage, sliced into 1/4-inch rounds
1 tablespoon canola oil
1 celery stalk, diced
1 yellow bell pepper, diced
½ onion, diced
1 (10 ounce) can chunk chicken breast, drained and flaked
1 ½ teaspoons Cajun seasoning
1 (16 ounce) can chicken broth
1 (16 ounce) can diced tomatoes
2 cups instant brown rice

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.

Nutrition Facts : Calories 506.5 calories, Carbohydrate 45.4 g, Cholesterol 82.7 mg, Fat 22.6 g, Fiber 4.6 g, Protein 29.6 g, SaturatedFat 6.2 g, Sodium 2037.5 mg, Sugar 7.6 g

JAMBALAYA BURGERS AND CAJUN CORN AND RED BEANS



Jambalaya Burgers and Cajun Corn and Red Beans image

Yield 4 servings

Number Of Ingredients 21

1 package (1 1/3 pounds) ground chicken or ground turkey breast
1/2 pound Cajun andouille sausage, casing removed, diced
3 celery ribs and their greens, finely chopped
1 green bell pepper, cored, seeded, and finely chopped
1 small onion, finely chopped
4 garlic cloves, finely chopped
3 tablespoons fresh thyme (5 or 6 sprigs), chopped
2 tablespoons hot sauce, such as Tabasco
Salt and freshly ground black pepper
4 tablespoons extra-virgin olive oil (EVOO), plus more for drizzling
3 ears corn, from the cob, or 1 10-ounce box frozen corn kernels, defrosted
4 scallions, chopped
1 can red beans, drained
1 cup chili sauce, divided
1/2 cup mayonnaise (eyeball it)
1/4 cup grainy mustard (eyeball it)
4 jumbo shrimp, peeled, deveined, and butterflied (cut almost all the way through)
1 tablespoon Old Bay Seasoning, at the seafood counter or on the spice aisle (eyeball the amount in your palm)
4 crusty rolls, split
4 green leaf lettuce leaves
1 large beefsteak tomato, sliced

Steps:

  • Preheat a grill pan or large nonstick skillet over medium-high heat.
  • Place the chicken or turkey in a bowl. Add the sausage, half the chopped celery, half the chopped green bell peppers, the onions, half the garlic, the thyme, hot sauce, salt, pepper, and about 2 tablespoons of the EVOO. Combine the mixture and form 4 patties. Grill for 5 minutes on each side.
  • Heat a skillet over medium-high heat. Add 2 tablespoons of the EVOO (twice around the pan), the remaining bell peppers, remaining garlic, and the corn kernels, and season with salt and pepper. Cook the corn and bell peppers, stirring frequently, for 3 or 4 minutes, then add the scallions and red beans to the pan and heat through, 2 or 3 minutes. Add 1/2 cup of the chili sauce and cook for 1 minute more. Turn off the heat and let stand.
  • Combine the remaining chili sauce with the remaining celery, the mayo, and the grainy mustard and reserve.
  • Coat the shrimp with a little EVOO and the Old Bay Seasoning, salt, and pepper. Grill alongside the burgers, pressing the shrimp down with a small heavy skillet or a small skillet with a heavy can inside to prevent the shrimp from curling up. Cook for 2 minutes on each side.
  • Place the roll bottoms on plates and top with burgers, shrimp, lettuce, and tomato slices. Slather the bun tops with chili-mayo-mustard sauce and set in place. Serve the Cajun corn and beans alongside.

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