Spicy Jambalaya Recipes

AUTHENTIC JAMBALAYA RECIPE (EASY & HEALTHY JAMBALAYA)

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.

JAMBALAYA

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.

SPICY CAJUN CHICKEN AND SAUSAGE JAMBALAYA

Steps:

• In a large pot melt butter over medium-high heat.
• Add onion, bell pepper, celery, garlic and saute 5 minutes stirring often.
• Add shrimp, chicken bay leaves and thyme. Reduce heat to medium and cook for 10 minutes or until chicken is no longer pink inside and the shrimp is opaque.
• Stir in paprika until thoroughly mixed with other ingredients.
• Stir in tomatoes, chicken broth, worcestershire sauce and hot sauce until well mixed.
• Add sausage and ham stirring well. Add crawfish (if using) and cook over medium-high heat until the liquid returns to a boil.
• Stir in scallions, salt and rice. Reduce heat to low, cover with lid and cook 30 minutes or until the rice is tender.
• Serve with fresh crusty french bread.

SPICY JAMBALAYA

Steps:

• Prepare rice mix according to package directions. Meanwhile, in a large skillet, cook chicken and sausage in butter for 5 minutes. Add garlic; cook 1 minute longer. Add the green pepper, celery and onion; cook and stir until meat is no longer pink and vegetables are tender., Stir in tomato and seasonings; heat through. Add the shrimp; cook an stir for 3-4 minutes or until shrimp turn pink. Serve with the prepared rice.

JAMBALAYA RECIPE (CREOLE)

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.

SPICY JAMBALAYA

Steps:

• In a boiler, add bay leaves, diced ham and water. Let boil for 1 hour. In another pan, heat oil. Add diced chicken, onions and celery. Saute until tender then add peppers, onions and diced tomatoes. Add tomato paste, chopped parsley, crushed garlic, dried thyme, cayenne pepper, Worcestershire sauce, and smoked sausage. Add cooked rice to jambalaya and salt to taste.