CHICKEN JAMBALAYA I RECIPE | ALLRECIPES
This is a one-skillet chicken and rice dish with veggies, herbs and just a slight spicy kick!
Provided by Suzanne
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Yield 4 servings
Number Of Ingredients 13
Steps:
- Melt butter or margarine in a large skillet over medium low heat. Add celery, onion and green bell pepper and saute until tender. Stir in tomatoes, broth, rice, thyme or basil, garlic salt, ground black pepper, hot pepper sauce and bay leaf.
- Bring all to a boil; reduce heat, cover skillet and simmer for about 20 minutes or until rice is tender. Stir in chicken or turkey and cook until heated through. Discard bay leaf and serve hot.
Nutrition Facts : Calories 308 calories, CarbohydrateContent 29.9 g, CholesterolContent 74.8 mg, FatContent 8.5 g, FiberContent 1.8 g, ProteinContent 25.1 g, SaturatedFatContent 4.4 g, SodiumContent 562.6 mg, SugarContent 3.3 g
JAMBALAYA RECIPE | ALLRECIPES
Spicy jambalaya with chicken and andouille sausage.
Provided by Terri
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Total Time 1 hours 5 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 6 servings
Number Of Ingredients 17
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, CarbohydrateContent 42.4 g, CholesterolContent 73.1 mg, FatContent 19.8 g, FiberContent 3 g, ProteinContent 28.1 g, SaturatedFatContent 5.7 g, SodiumContent 1632.7 mg, SugarContent 2 g
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Reviews 4.5
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Reviews 4.5
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- Add onion, bell pepper, celery, garlic, bay leaves, Creole seasoning, thyme, and oregano to hot drippings; cook over medium-high until vegetables are tender, 5 to 7 minutes. Stir in rice, and cook until fragrant, about 3 minutes. Stir in chicken broth, tomatoes, chicken, and sausage. Bring to a boil over high. Cover, reduce heat to medium, and simmer, stirring occasionally, until rice is tender, about 20 minutes. Garnish with sliced scallions, if desired.
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Reviews 4.5
Calories 322 calories per serving
- Stir in rice; cook 2 minutes, stirring constantly. Add broth, paprika, thyme, and red pepper; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add chicken and tomatoes; cook, uncovered, 10 minutes or until liquid is absorbed. Stir in shrimp; cover and cook 5 minutes or until shrimp are done. Remove from heat, and let stand 5 minutes. Fluff with a fork. Sprinkle with green onions.
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