Kosher Jambalaya Recipes

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KOSHER JAMBALAYA RECIPE - (4.1/5)



Kosher Jambalaya Recipe - (4.1/5) image

Provided by á-8952

Number Of Ingredients 20

1 tablespoon olive oil
1 cup chopped onion
1 cup chopped red bell pepper
1 tablespoon minced garlic
6-ounces andouille sausage, (Beef, Chicken-found at Cosco sometimes) sliced
1 cup uncooked Jasmine long-grain white rice
1 teaspoon paprika
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/4 teaspoon garlic salt
1 bay leaf
2 cups fat-free, less-sodium chicken broth
3/4 cup water
1 tablespoon tomato paste
1/2 teaspoon hot pepper sauce
2 medium diced tomatoes, undrained
0.5-pound Haddock, baccalau, cod, or other firm-fleshed white fish, chopped to small pieces (if using baccalau skip salt or it might get too salty)
2 tablespoons chopped fresh parsley

Steps:

  • Heat olive oil in a large Dutch oven over medium-high heat. Add chopped onion, chopped bell pepper, minced garlic, and sausage; sauté 4 minutes or until vegetables are tender. Add rice, paprika, black pepper, oregano, onion powder, thyme, garlic salt, and bay leaf; cook 2 minutes. Add broth, water, tomato paste, hot pepper sauce, and diced tomatoes; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add fish; mix fish in well with the rice; cook 12 minutes on low heat. Let stand 5 minutes. Discard bay leaf. Stir in parsley. Serve immediately.

COLLEEN'S SLOW COOKER JAMBALAYA



Colleen's Slow Cooker Jambalaya image

This recipe came about from a lot of experimenting over the years. My family and friends like this version the best. Serve over cooked rice.

Provided by Colleen Murtaugh

Categories     Soups, Stews and Chili Recipes     Stews     Jambalaya Recipes

Time 8h20m

Yield 12

Number Of Ingredients 13

1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
1 pound andouille sausage, sliced
1 (28 ounce) can diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
1 cup chopped celery
1 cup chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper
½ teaspoon dried thyme
1 pound frozen cooked shrimp without tails

Steps:

  • In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
  • Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.

Nutrition Facts : Calories 234.6 calories, Carbohydrate 6.1 g, Cholesterol 98.9 mg, Fat 13.6 g, Fiber 1.4 g, Protein 20.2 g, SaturatedFat 4.4 g, Sodium 687.6 mg, Sugar 2.8 g

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