Jambalaya From A Canadian Recipes

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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

JAMBALAYA FROM A CANADIAN!



Jambalaya from a Canadian! image

I just came up with this one day when I felt like something comforting! You can use all vegetable broth but I am worried about my sodium intake.

Provided by alyseepoo

Categories     One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 9

2 cups vegetable broth
2 cups water
2 cups brown rice, raw
1 1/2 cups peas
2 chicken breasts, cubed
2 stalks celery, sliced
1 whole tomatoes, chopped
1/2 tablespoon Tabasco sauce
2 teaspoons garlic powder

Steps:

  • Cook rice using vegetable broth and water.
  • During last 2min of cooking stir in peas; set aside.
  • Heat oil, in frypan, and cook chicken at medium-high heat until no longer pink; add celery slices and cook 2 minutes longer. Drain excess fat.
  • Reduce heat and stir in rice, tabasco, tomato, and garlic powder.
  • Stir gently and heat through.

Nutrition Facts : Calories 380.3, Fat 7.1, SaturatedFat 1.8, Cholesterol 31.7, Sodium 326.6, Carbohydrate 60, Fiber 5, Sugar 4.9, Protein 18.5

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