CHICKEN AND SAUSAGE JAMBALYA RECIPES

Name: Chicken & chorizo jambalaya
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Cuisine: Cajun & Creole
Ingredients: 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

CHICKEN & CHORIZO JAMBALAYA RECIPE | BBC GOOD FOOD

Chicken & chorizo jambalaya recipe | BBC Good Food image

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

Provided by Good Food team

Categories Dinner, Main course

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 4

Number Of Ingredients 10

Ingredients

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, FatContent 10 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 64 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 2 grams fiber, ProteinContent 30 grams protein, SodiumContent 1.2 milligram of sodium

JAMBALAYA WITH SHRIMP AND ANDOUILLE SAUSAGE RECIPE | MY…

Jambalaya with Shrimp and Andouille Sausage Recipe | My… image

Our top-rated jambalaya is a satisfying and hearty dinner that comes together in just a little over 30 minutes. We love the convenience of one-dish meals--which minimize both prep and cleanup time. Using both Andouille sausage and juicy pink shrimp, this jambalaya recipes is like a spicy surf-and-turf. To save time and money, buy frozen peeled shrimp and thaw in the refrigerator or under cold, running water. If you don’t have a Dutch oven, you can cook this dish in a large crock-pot.

Provided by Lia Huber

Yield 4 servings (serving size: 1 1/2 cups)

Number Of Ingredients 20

Ingredients

1 tablespoon olive oil
1 cup chopped onion
1 cup chopped red bell pepper
1 tablespoon minced garlic
6 ounces andouille sausage, sliced
1 cup uncooked long-grain white rice
1 teaspoon paprika
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
½ teaspoon onion powder
½ teaspoon dried thyme
¼ teaspoon garlic salt
1 bay leaf
2 cups fat-free, less-sodium chicken broth
¾ cup water
1 tablespoon tomato paste
½ teaspoon hot pepper sauce
1 (14.5-ounce) can no salt-added diced tomatoes, undrained
½ pound peeled and deveined medium shrimp
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 5 minutes or until vegetables are tender.
Add rice and the next 7 ingredients (through 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 20 minutes. Add shrimp; cook 5 minutes. Let stand 5 minutes. Discard bay leaf. Stir in parsley.

Nutrition Facts : Calories 426 calories, CarbohydrateContent 52.7 g, CholesterolContent 117 mg, FatContent 12.7 g, FiberContent 4.9 g, ProteinContent 25 g, SaturatedFatContent 3.9 g, SodiumContent 763 mg

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CHICKEN & CHORIZO JAMBALAYA RECIPE | BBC GOOD FOOD

A Cajun-inspired rice pot recipe with spicy Spanish sausage, sweet peppers and tomatoes
From bbcgoodfood.com
Total Time 55 minutes
Category Dinner, Main course
Cuisine Cajun & Creole
Calories 445 calories per serving

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.

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