Jambalaya Chickenpepperoni Recipes

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CHICKEN AND CHORIZO JAMBALAYA



Chicken and Chorizo Jambalaya image

Chicken and chorizo jambalaya with a touch of cajun seasoning, a hearty midweek meal that can be on the table in about half an hour or so, and it's all cooked in one pot. Quick and easy to make, and big on flavours, this is the kind of meal that would be fit for king.

Provided by Daniela Apostol

Categories     Main Course

Time 30m

Number Of Ingredients 13

2 chicken breasts
1 chorizo ring
1 onion
3 cloves of garlic
1 red pepper
1 tbsp cajun seasoning
1/4 tsp salt
1/8 tsp black pepper
2 tbsp vegetable oil
1 tin chopped tomatoes ((400 g, 13 oz))
1 cup basmati rice
1 1/2 cup chicken stock/broth
1 tbsp chopped fresh parsley

Steps:

  • Heat up one tablespoon of oil in a pan, cut the chicken into small chunks, season with salt and pepper, and fry until cooked through.
  • Remove from the pan and set aside.
  • Add the other tablespoon of oil, and gently fry the onions until transluscent.
  • Peel and chop the garlic, and chop the red pepper.
  • Add them to the pan together with the chorizo and fry for a further 2-3 minutes.
  • Add the chicken back to the pan, then add the seasoning and chopped tomatoes.
  • Leave to cook for about 5 minutes until some of the liquid from the tomatoes is evaporated and they look mushy.
  • Add the rice and chicken stock/broth and leave to cook on a medium heat with a lid on until the liquid is absorbed and the rice is cooked.
  • Remove from the heat, but still leave the lid on for at least 5 minutes, then fluffy the rice up with a fork.
  • Garnish with fresh parsley.

Nutrition Facts : Calories 561 kcal, Carbohydrate 46 g, Protein 39 g, Fat 23 g, SaturatedFat 11 g, Cholesterol 106 mg, Sodium 1004 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

JAMBALAYA RECIPE



Jambalaya Recipe image

Easy, tasty, one pot recipe for Jambalaya prepared with rice, chicken, shrimp, and sausages.

Provided by Katerina | Diethood

Categories     Dinner

Time 40m

Number Of Ingredients 18

1 tablespoon olive oil
1 yellow onion, (diced)
2 celery ribs, (diced)
2 bell peppers, (diced (you can also use red, green, yellow, etc.))
salt and fresh ground pepper, (to taste)
3 cloves garlic, (minced)
1 pound boneless skinless chicken breasts, (cubed)
1/4 teaspoon sweet paprika
1 teaspoon oregano
6 ounces andouille sausage, (sliced into ¼-inch rounds)
2 tablespoons tomato paste
2 cups low-sodium fat free chicken broth
1 (14.5-oz can) diced tomatoes
1 cup long grain rice
1 teaspoon cajun seasoning, (or to taste,)
1 pound shrimp, (peeled and deveined)
2 green onions, (thinly sliced, for garnish)
dried parsley, (for garnish)

Steps:

  • In a large Dutch oven heat olive oil over medium heat.
  • Add onions, celery, and bell peppers and season with salt and pepper.
  • Cook for 4 minutes, or until just tender. Stir in garlic and cook for 1 minute.
  • Stir in chicken and add sweet paprika and oregano.
  • Cook for 5 minutes, or until chicken is browned on all sides.
  • Stir in prepared sausage and tomato paste; cook for 1 minute.
  • Add chicken broth, crushed tomatoes, rice and cajun seasoning.
  • Bring mixture to a boil; reduce heat to medium low and cover the pot with a lid.
  • Cook for 20 minutes, or until rice is tender and most of the liquid is absorbed.
  • Add the shrimp and cook for 4 to 5 minutes, or until shrimp is pink and cooked through.
  • Remove from heat.
  • Garnish with sliced green onions and dried parsley.
  • Serve.

Nutrition Facts : Calories 371 kcal, Carbohydrate 35 g, Protein 27 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 72 mg, Sodium 518 mg, Fiber 3 g, Sugar 5 g, TransFat 1 g, UnsaturatedFat 8 g, ServingSize 1 serving

CHICKEN & CHORIZO JAMBALAYA



Chicken & chorizo jambalaya image

A Cajun-inspired rice pot recipe with spicy Spanish sausage, sweet peppers and tomatoes

Provided by Good Food team

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 10

1 tbsp olive oil
2 chicken breasts, chopped
1 onion, diced
1 red pepper, thinly sliced
2 garlic cloves, crushed
75g chorizo, sliced
1 tbsp Cajun seasoning
250g long grain rice
400g can plum tomato
350ml chicken stock

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.

Nutrition Facts : Calories 445 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 1.2 milligram of sodium

EVERYTHING JAMBALAYA



Everything Jambalaya image

Although I was "not an easy child," my Cajun daddy says there are many reasons he loves me. I think this recipe may be at the top of a very short list!

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 21

1 tablespoon extra-virgin olive oil, once around the pan
1 tablespoon butter
1 pound boneless, skinless white or dark meat chicken
3/4 pound andouille, casing removed and diced
1 medium onion, chopped
2 ribs celery, chopped
1 green bell pepper, chopped
1 bay leaf, fresh or dried
Several drops hot sauce or 2 pinches cayenne pepper
2 to 3 tablespoons (a handful) all-purpose flour
1 (14-ounce) can diced tomatoes in juice
1(14-ounce) can or paper container chicken stock or broth
1 teaspoon (1/3 palmful) cumin
1 rounded teaspoon (1/2 palmful) dark chili powder
1 teaspoon (1/3 palmful) poultry seasoning
1 teaspoon Worcestershire sauce
1 pound medium shrimp, raw, deveined and peeled (ask for easy peel at fish counter)
Coarse salt and black pepper
Chopped scallions, for garnish
Fresh thyme, chopped for garnish
2 cups enriched white rice

Steps:

  • Cook rice to package directions.
  • Place a large, deep skillet over medium high heat. Add oil and butter to the pan. Cube chicken and place in hot oil and butter. Brown chicken 3 minutes, add sausage, and cook 2 minutes more. Add onion, celery, pepper, bay, and cayenne.
  • Saute vegetables 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more. Stir in tomatoes and broth and season with cumin, chili, poultry seasoning, and Worcestershire. Bring liquids to a boil and add shrimp.
  • Simmer shrimp 5 minutes until pink and firm. Remove the pot from the heat and place on a trivet. Ladle jambalaya into shallow bowls. Using an ice cream scoop, place a scoop of rice on to the center of the bowlfuls of jambalaya. Sprinkle dishes with salt, pepper, chopped scallions, and thyme leaves.

EASY JAMBALAYA



Easy Jambalaya image

I brought this easy jambalaya to a Sunday potluck and it was quickly gobbled up. When friends asked me for the recipe, they couldn't believe how easy it was! -Tami Kuehl, Loup City, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 6

1 package (8 ounces) jambalaya mix
1 package (14 ounces) hot smoked sausage, cut into 1/2-inch slices
1 cup uncooked shrimp (16-20 per pound), peeled and deveined, cut into 3/4-inch pieces
3 green onions, thinly sliced
1/2 cup shredded cheddar cheese
1/2 cup pico de gallo

Steps:

  • Prepare jambalaya mix according to package directions, adding sausage and shrimp during the last 5 minutes of cooking. Remove from the heat. Stir in cheese, pico de gallo and green onions; heat through.

Nutrition Facts : Calories 601 calories, Fat 32g fat (14g saturated fat), Cholesterol 127mg cholesterol, Sodium 2159mg sodium, Carbohydrate 48g carbohydrate (3g sugars, Fiber 1g fiber), Protein 28g protein.

JAMBALAYA



Jambalaya image

Spicy jambalaya with chicken and andouille sausage.

Provided by Terri

Categories     Soups, Stews and Chili Recipes     Stews     Jambalaya Recipes

Time 1h5m

Yield 6

Number Of Ingredients 17

2 tablespoons peanut oil, divided
1 tablespoon Cajun seasoning
10 ounces andouille sausage, sliced into rounds
1 pound boneless skinless chicken breasts, cut into 1 inch pieces
1 onion, diced
1 small green bell pepper, diced
2 stalks celery, diced
3 cloves garlic, minced
1 (16 ounce) can crushed Italian tomatoes
½ teaspoon red pepper flakes
½ teaspoon ground black pepper
1 teaspoon salt
½ teaspoon hot pepper sauce
2 teaspoons Worcestershire sauce
1 teaspoon file powder
1 ¼ cups uncooked white rice
2 ½ cups chicken broth

Steps:

  • Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
  • In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
  • Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.

Nutrition Facts : Calories 465.1 calories, Carbohydrate 42.4 g, Cholesterol 73.1 mg, Fat 19.8 g, Fiber 3 g, Protein 28.1 g, SaturatedFat 5.7 g, Sodium 1632.7 mg, Sugar 2 g

EASY JAMBALAYA RECIPE



EASY JAMBALAYA RECIPE image

Our quick and easy jambalaya recipe is a flavorful and filling dish all made in one pot - perfect for busy nights! This comforting, Cajun dish calls for boneless skinless chicken breasts alongside smoked sausage, two ingredients necessary to lend deep richness to the rice. Combined with sautéed onions and Cajun seasoning, and then mixed together with chicken broth and stewed tomatoes, homemade jambalaya is comfort food at its best. While jambalaya is a hearty meal on its own, we love to serve it with homemade cornbread, creamed corn or a simple side salad for a complete spread. For a twist on this recipe, try our other easy jambalaya recipe with sausage and a medley of veggies. Craving more bold spices and Southern-inspired favorites? Be sure to check out our recipes for crawfish boil and shrimp and crab pasta.

Provided by McCormick

Categories     Entrees,

Yield 8

Number Of Ingredients 8

1 tbsp oil
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 pound smoked sausage, sliced 1/4-inch thick
1 medium onion, chopped
1 tbsp McCormick® Perfect Pinch® Cajun Seasoning
2 1/2 cups chicken broth
1 can (14 1/2 ounces) stewed tomatoes
1 cup long grain rice

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.

Nutrition Facts : Calories 292 Calories

AUTHENTIC JAMBALAYA RECIPE (EASY & HEALTHY JAMBALAYA)



Authentic Jambalaya Recipe (Easy & Healthy Jambalaya) image

An authentic jambalaya recipe is savory, spicy, meaty, and oh so flavorful! And it's very easy to make as well! Let me share with you my favorite healthy jambalaya with lots of meat, crushed tomatoes, and jambalaya seasoning.

Provided by Savory With Soul

Categories     Main Course

Time 1h30m

Number Of Ingredients 18

3 Tbsp olive oil ((or oil of choice))
1 medium onion, (chopped)
2 large stalks celery, (chopped)
1 medium bell pepper ((any color, but I used red))
4 Tbsp garlic, (minced)
1 pound chicken breast, (cut into 1/2-inch pieces)
9-10 ounces sausage, ((link type) cut into bite-size medallions (andouille or any sausage of choice))
1 tsp cayenne pepper ((more or less to taste))
2 tsp paprika ((more or less to taste))
salt (to taste)
black pepper (to taste)
1 tsp thyme (, dry )
1 Tbsp oregano (, dry)
1 Tbsp basil (, dry)
1 can crushed tomatoes, (undrained (28 ounces))
3 cups chicken broth ((or stock))
1 cup rice, (uncooked (I used Lundberg Jubilee, a wild mixed rice))
½ pound shrimp (medium size, tail on or off, raw or cooked)

Steps:

  • Heat the oil on medium in a large Dutch oven on the stove top.
  • Add onion, celery, and bell pepper and cook about 5 minutes.
  • Add garlic, basil, oregano, and thyme and stir. Cook for about 5 more minutes.
  • Add the chicken and sausage and let brown for 5-10 minutes, stirring often.
  • Add cayenne pepper and paprika to the meat mixture and blend lightly.
  • Pour in the crushed tomatoes, chicken broth, and rice and mix. Bring to a light boil, then lower the heat to 1-2 and cover.
  • Cook covered on low for 45 minutes, stirring a couple times to make sure the rice isn't sticking to the bottom.
  • During the last 5-10 minutes of cooking, add the shrimp to the top of the mixture and cover. Check again after about 5 minutes and flip shrimp over, making sure not to cover it deeply so you can keep an eye on its doneness. Cover and cook 5 more minutes or until shrimp is opaque pink and white.
  • Serve right away with a side salad and crusty bread if desired.

Nutrition Facts : Calories 485 kcal, Carbohydrate 36 g, Protein 35 g, Fat 22 g, SaturatedFat 5 g, Cholesterol 174 mg, Sodium 1188 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

CHICKEN JAMBALAYA



Chicken Jambalaya image

Provided by Sandra Lee

Time 1h

Yield 4 servings

Number Of Ingredients 13

2 tablespoons canola oil, divided
1 1/2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
Kosher salt and freshly ground black pepper
1 medium yellow onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
1 tablespoon chopped garlic
1 tablespoon Cajun seasoning
1/4 teaspoon cayenne pepper
2 cups long grain rice
3 cups chicken broth
One 14.5-ounce can diced tomatoes, with juice
1 tablespoon chopped fresh parsley, for garnish

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.

CHICKEN JAMBALAYA



Chicken Jambalaya image

This is a great easy chicken jambalaya recipe. It's great to serve at parties and it reheats well after! -Lynn Desjardins, Atkinson, New Hampshire

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 13

3/4 pound boneless skinless chicken breasts, cubed
3 cups reduced-sodium chicken broth
1-1/2 cups uncooked brown rice
4 ounces reduced-fat smoked turkey sausage, diced
1/2 cup thinly sliced celery with leaves
1/2 cup chopped onion
1/2 cup chopped green pepper
2 to 3 teaspoons Cajun or Creole seasoning
1 to 2 garlic cloves, minced
1/8 teaspoon hot pepper sauce
1 bay leaf
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
Chopped green onions, optional

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.

Nutrition Facts : Calories 285 calories, Fat 4g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 654mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 4g fiber), Protein 21g protein. Diabetic Exchanges

JAMBALAYA RECIPE (CREOLE)



Jambalaya Recipe (Creole) image

An authentic Creole Jambalaya recipe! A delicious one-pot meal coming to you from New Orleans is pure comfort food filled to the brim with chicken, shrimp, andouille sausage, rice, seasonings, spices and incredible flavours! Ready and on the table in 45 minutes!

Provided by Karina

Categories     Dinner

Time 1h

Number Of Ingredients 21

3 tablespoons cooking oil, (divided)
2 tablespoons Slap Ya Mama/Cajun seasoning, ((adjust to suit your tastes/heat preference))
10 ounces (300 g) andouille sausage, (sliced into rounds)
1 pound (500 g) boneless skinless chicken breasts or thighs, (cut into 1 inch pieces)
1 onion (diced)
1 small green bell pepper (capsicum), (seeded and diced)
1 small red bell pepper (capsicum), (seeded and diced)
2 stalks/ribs celery, (chopped)
4 cloves garlic, (minced)
14 ounces (400 g) can crushed tomatoes
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon each dried thyme and dried oregano
1/2 teaspoon red pepper flakes ((or 1/4 teaspoon Cayenne powder))
1/2 teaspoon hot pepper sauce
2 teaspoons Worcestershire sauce
1 cup thinly sliced okra ((or 1 teaspoon file powder))
1 1/2 cups uncooked white rice ((short grain or long grain))
3 cups low sodium chicken broth
1 pound (500 g) raw shrimp/prawns (tails on or off, peeled and deveined)
Sliced green onions and chopped parsley, (to garnish)

Steps:

  • Heat 1 tablespoon of oil in a large pot or Dutch oven over medium heat. Season the sausage and chicken pieces with half of the Cajun seasoning.
  • Brown sausage in the hot oil; remove with slotted spoon and set aside. Add remaining oil to the pot and sauté chicken until lightly browned. Remove with slotted spoon; set aside.
  • Sauté the onion, bell pepper and celery until onion is soft and transparent. Add the garlic and cook until fragrant (30 seconds).
  • Stir in the tomatoes; season with salt, pepper, thyme, oregano, red pepper flakes (or Cayenne powder), hot pepper sauce, Worcestershire sauce, and the remaining Cajun seasoning. Stir in the okra slices (or file powder), chicken and sausage. Cook for 5 minutes, while stirring occasionally.
  • Add in the rice and chicken broth, bring to a boil, then reduce heat to low-medium. Cover and let simmer for about 20 to 25 minutes, or until liquid is absorbed and rice is cooked, while stirring occasionally.
  • Place the shrimp on top of the Jambalaya mixture, stir through gently and cover with lid. Allow to simmer while stirring occasionally, until the shrimp are cooked through and pink (about 5-6 minutes, depending on the size/thickness of the shrimp being used).
  • Season with a little extra salt and pepper if needed and remove from heat. Adjust heat with extra hot sauce, Cayenne pepper or Cajun seasoning. Serve immediately with sliced green onions and parsley.

Nutrition Facts : Calories 576 kcal, Carbohydrate 46 g, Protein 43 g, Fat 22 g, SaturatedFat 5 g, Cholesterol 183 mg, Sodium 496 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

JAMBALAYA, CHICKEN/PEPPERONI



Jambalaya, Chicken/Pepperoni image

My own recipe on a creole favorite. So, most eveyone says "Pepperoni!?" Of course pepperoni. It is absolutely perfect in Jambalaya. The taste of pepperoni is just a beautiful match for the taste of the cayene peppers and tobasco sauce. Oh, I just love this dish. You have got to try it!

Provided by JSoyster

Categories     Lunch/Snacks

Time 1h

Yield 8 serving(s)

Number Of Ingredients 14

1 lb chicken thigh, cut-up
1 lb pepperoni, cut-up 1/4 inch cubes
1 cup celery, chopped
1 cup yellow onion, chopped
1 cup bell pepper, chopped
1 cup roma tomato, choped
2 chili peppers
2 tablespoons hot sauce, tobasco is best
1 tablespoon cayenne pepper
1 tablespoon basil
1 tablespoon thyme
4 garlic cloves
4 cups water
2 cups rice, long grain

Steps:

  • Brown the sausage in a deep skillet (do not drain the fat!) on high heat.
  • Except for water and rice add all ingredients. Keep heat on high, mix constantly until onions become translucent.
  • Add water and bring to a boil.
  • Add rice to boiling water, leave heat on high, and wait for it to boil again.
  • lower heat to simmer, and cover skillet for 1/2 hour, then ready to serve.

Nutrition Facts : Calories 583.8, Fat 31.8, SaturatedFat 11.6, Cholesterol 113.8, Sodium 1154.4, Carbohydrate 47.1, Fiber 3, Sugar 3.3, Protein 25.5

More about "jambalaya chickenpepperoni recipes"

OUR BEST JAMBALAYA RECIPE | SOUTHERN LIVING
our-best-jambalaya-recipe-southern-living image
2018-10-25 1 teaspoon dried oregano. 2 (10-oz.) cans diced tomatoes and green chiles, drained. 3 cups chicken broth. 2 cups uncooked long-grain rice. 2 cups shredded cooked chicken. …
From southernliving.com
5/5 (6)
Total Time 1 hr
Servings 8-10
  • Cook sausage in hot oil in a Dutch oven over medium-high heat, stirring constantly, 5 minutes or until browned. Remove sausage with a slotted spoon.
  • Add diced onion and next 7 ingredients to hot drippings; sauté 5 minutes or until vegetables are tender. Stir in tomatoes, next 3 ingredients, and sausage. Bring to a boil over high heat. Cover, reduce heat to medium, and simmer, stirring occasionally, 20 minutes or until rice is tender.
  • Stir in shrimp; cover and cook 5 minutes or just until shrimp turn pink. Stir in parsley. Serve immediately.
  • To Freeze: Prepare recipe as directed. Line bottom and sides of a 13- x 9-inch baking dish with heavy-duty aluminum foil, allowing 2 to 3 inches to extend over sides; fill with jambalaya. Cover and freeze. To serve, remove foil, return casserole to original baking dish; cover and thaw in refrigerator 24 hours. Let stand at room temperature 30 minutes. Bake at 350° until thoroughly heated.


JAMBALAYA RECIPE | GIMME SOME OVEN
jambalaya-recipe-gimme-some-oven image
2018-08-06 Instructions. Heat 1 tablespoon oil in a stock pot (or a very large, deep sauté pan) over medium-high heat. Add the chicken and sausage and sauté for 5-7 minutes, stirring occasionally, until the chicken …
From gimmesomeoven.com
  • Heat 1 tablespoon oil in a stock pot (or a very large, deep sauté pan) over medium-high heat. Add the chicken and sausage and sauté for 5-7 minutes, stirring occasionally, until the chicken is cooked through and the sausage is lightly browned. Transfer to a clean plate and set aside.
  • Add the remaining 2 tablespoons oil to the stock pot. Add bell peppers, celery, jalapeño, onion and garlic. Sauté for 6 minutes, stirring occasionally, until the onions are softened.
  • Add the crushed tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne, bay leaf, and stir to combine. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is nearly cooked through, stirring every 5 minutes or so along the way so that the rice does not burn.
  • Add the shrimp, okra, and stir to combine. Continue to simmer, stirring occasionally, until the shrimp are cooked through and pink. Stir in the chicken and sausage, and remove and discard the bay leaf.


JAMBALAYA RECIPE | RECIPETIN EATS
jambalaya-recipe-recipetin-eats image
2019-06-03 About this Jambalaya recipe. It’s generally understood that there are two types of jambalaya – Creole and Cajun. Creole Jambalaya has its roots in the New Orleans area and is cooked in a tomato-y sauce, while Cajun Jambalaya is the rustic country version that omits the tomatoes and goes for a simpler approach. This recipe is the Creole-style Jambalaya …
From recipetineats.com
  • Add bacon, cook for 30 seconds (to start fat melting), then add sausages. Cook until sausages are golden - about 3 minutes - then remove into bowl.
  • Add chicken into the pan and cook until golden (doesn't need to cook inside), then add to bowl with bacon.


SHRIMP AND PEPPERONI JAMBALAYA | TASTY …
shrimp-and-pepperoni-jambalaya-tasty image
2010-12-08 Preparation. Heat oil in large pan over medium heat. Add onions, celery, and garlic. Cook until soft, about 10 minutes. Add green peppers, sausage, and …
From tastykitchen.com
5/5 (1)


JAMBALAYA - JO COOKS
2020-03-29 The jambalaya recipe is not an authentic jambalaya recipe. In the part of Louisiana I grew up in, we typically don’t put tomatoes (and never okra) in jambalaya, and NEVER put tomatoes in gumbo either! Mon Dieu! Also, there is no way in the world one would a true Cajun cook EVER EVER in a million years add broccoli, corn, carrots, cauliflower, etc to a jambalaya…
From jocooks.com
4.7/5
  • In a large skillet or a dutch oven heat the olive oil over medium-high heat. Add the andouille sausage and chicken thighs and cook for 5 to 7 minutes or until the chicken is cooked through and the sausage has started to brown. Transfer to a plate. Add the 2 tbsp of butter and melt. To it add the onion, celery, peppers and garlic. Cook for 5 min until the onion softens. A
  • Stir in the rice and cook for a couple minutes just until it gets a bit toasty. Add dried oregano, bay leaves, salt, pepper, hot sauce, cajun seasoning, crushed tomatoes, chicken broth to the pot and stir. Cook until it comes to a boil, stirring occasionally. Turn down the heat to medium low, cover the Dutch oven and cook for 30 minutes or until the rice is cooked through. Stir every 5 minutes or so to make sure the rice doesn't burn or stick to the bottom of the pot.
  • Remove the bay leaves and discard. Add the sausage and chicken back to the pot and adjust with seasoning if needed, such as salt, pepper or additional cajun seasoning.


AUTHENTIC CAJUN CHICKEN AND SAUSAGE JAMBALAYA RECIPE
2021-01-06 Add the sausage and chicken to the vegetables, and cook for an additional 5-10 minutes until everything comes together. Pour in the chicken broth, salt, cayenne and Worcestershire sauce. …
From thespeckledpalate.com
Estimated Reading Time 7 mins
  • Heat a large Dutch oven over medium-high heat. Place the sausage in the pan, without oil. Cook, turning occasionally as the sides brown. Once all the sides have browned, remove from the pan, and set aside.
  • In the same pan, add the oil. When the oil is hot, place the chicken tenderloins into the pan. Cook the chicken on both sides until cooked through, then remove from the pan.


CHICKEN JAMBALAYA RECIPE - EASY CHICKEN RECIPES
2020-03-11 How To Make This Chicken Jambalaya Recipe – Step By Step . Season the chicken pieces with 1 tablespoon of Cajun seasoning. Heat 1 tablespoon oil in a large skillet over medium-high …
From easychickenrecipes.com
  • Season the chicken pieces with 1 tablespoon of Cajun seasoning. Heat 1 tablespoon oil in a large skillet over medium-high heat. Once heated, add the chicken to the pan and cook for 5-7 minutes until browned on all sides. Transfer the chicken to a plate.
  • Heat another tablespoon of oil in the skillet. Add in the sausage, cooking until browned. Transfer the sausage to the plate with the chicken.
  • Heat the remaining tablespoon of oil in the skillet. Add in the onion, celery, and bell pepper. Season with salt and pepper, and sauté until softened. Add in the garlic and cook for another minute.
  • Stir in the crushed tomatoes, 1 tablespoon of Cajun seasoning, oregano, chicken broth, and rice. Bring the mixture to a boil and then reduce to a simmer. Cover the pan and cook for 20-25 minutes or until the rice has cooked and the liquid has absorbed. Stir in the chicken and sausage and cook until everything is heated through.


JAMBALAYA RECIPES | BBC GOOD FOOD
This nourishing jambalaya is a winning recipe. It's low-fat, low-calorie, and provides 4 of your 5-a-day - plus it's all made in one pan so less washing up! 45 mins; Easy; Healthy; Sausage & prawn jambalaya. A star rating of 4.2 out of 5. 17 ratings. A spicy rice one-pot, inspired by Cajun and Creole cuisine with sweet, smoky paprika. 45 mins ; Easy; Jambalaya. A star rating of 4.5 out of 5 ...
From bbcgoodfood.com


JAMBALAYA RECIPES | ALLRECIPES
Fruit is incorporated into a classic jambalaya recipe to create a sweet and savory delight! Combine fresh pineapple, mangoes and apples, or choose your favorite. Use chicken apple or chicken mango sausages to enhance the flavor. By CupcakeSparkles11. One Dish Jambalaya. One Dish Jambalaya . Rating: 3.97 stars. 34 . Quick, easy, savory and very hearty, this is truely and great main dish recipe ...
From allrecipes.com


DELICIOUS EASY CHICKEN JAMBALAYA - YOUTUBE
In this video, I make a delicious easy chicken jambalaya. This dish only needs one pot so it’s great if you want avoid making too many dishes.Recipe: https:/...
From youtube.com


JAMBALAYA, CHICKEN/PEPPERONI - PLAIN.RECIPES
Directions. Brown the sausage in a deep skillet (do not drain the fat!) on high heat. Except for water and rice add all ingredients. Keep heat on high, mix constantly until onions become translucent.
From plain.recipes


JAMBALAYA RECIPE - CHILI PEPPER MADNESS - YOUTUBE
This jambalaya recipe is the best Cajun comfort food and so easy to make, with loads of shrimp, smoked andouille sausage, chicken, and plenty of spices. Lear...
From youtube.com


PEPPERED CHICKEN-AND-SHRIMP JAMBALAYA RECIPE | …
Directions. Instructions Checklist. Step 1. Heat oil in a large Dutch oven over medium heat. Add chicken, kielbasa, onion, and bell peppers; sauté 5 minutes or until vegetables are tender, stirring frequently. Add rice; sauté 2 minutes, stirring constantly. Add thyme, black pepper, and red pepper; sauté 1 minute.
From myrecipes.com


JAMBALAYA, CHICKEN/PEPPERONI RECIPE
Jambalaya, Chicken/Pepperoni pepperoni, chicken, rice, chili peppers, tomato, celery, onion, sauce, garlic, thyme, basil Ingredients 1 lb chicken thigh, cut-up 1 lb pepperoni, cut-up 1/4 inch cubes 1 cup celery, chopped 1 cup yellow onion, chopped 1 cup bell pepper, chopped 1 cup roma tomato, choped 2 chili peppers 2 tablespoons hot sauce, tobasco is best 1 tablespoon cayenne pepper 1 ...
From recipenode.com


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