HAM AND SAUSAGE JAMBALAYA RECIPES

Name: Sausage Jambalaya
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 8 servings.
Cuisine: North America, Cajun
Ingredients: 12 small pork sausage links, cut into 1-inch pieces; 1 cup finely chopped onion; 1 cup finely chopped green pepper; 4 garlic cloves, minced; 2 tablespoons canola oil; 1-1/2 cups cubed cooked chicken; 1-1/2 cups cubed fully cooked ham; 1 can (28 ounces) diced tomatoes, undrained; 1 cup uncooked long-grain rice; 1 can (14-1/2 ounces) chicken broth; 3 tablespoons minced fresh parsley; 1 teaspoon salt; 1/2 to 1 teaspoon pepper; 1/2 to 3/4 teaspoon dried thyme

SAUSAGE JAMBALAYA RECIPE: HOW TO MAKE IT - TASTE OF HOME

Sausage Jambalaya Recipe: How to Make It - Taste of Home image

My family has enjoyed this delicious Cajun recipe for many years. —Lizzie Whitten, Oak Grove, Louisiana

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 25 minutes

Prep Time 25 minutes

Cook Time 60 minutes

Yield 8 servings.

Number Of Ingredients 14

Ingredients

12 small pork sausage links, cut into 1-inch pieces
1 cup finely chopped onion
1 cup finely chopped green pepper
4 garlic cloves, minced
2 tablespoons canola oil
1-1/2 cups cubed cooked chicken
1-1/2 cups cubed fully cooked ham
1 can (28 ounces) diced tomatoes, undrained
1 cup uncooked long-grain rice
1 can (14-1/2 ounces) chicken broth
3 tablespoons minced fresh parsley
1 teaspoon salt
1/2 to 1 teaspoon pepper
1/2 to 3/4 teaspoon dried thyme

Steps:

In heavy skillet, saute the sausage, onion, green pepper and garlic in oil until vegetables are tender. Add chicken and ham; cook for 5 minutes. Stir in the remaining ingredients. , Transfer to a 2-qt. baking dish. Cover and bake at 350° for 1 hour or until rice is tender and liquid absorbed.

Nutrition Facts : Calories 319 calories, FatContent 14g fat (4g saturated fat), CholesterolContent 53mg cholesterol, SodiumContent 1292mg sodium, CarbohydrateContent 27g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 20g protein.

CHEF JOHN'S SAUSAGE & SHRIMP JAMBALAYA | ALLRECIPES

Chef John's Sausage & Shrimp Jambalaya | Allrecipes image

While true jambalaya is really more of a thicker rice stew than a soup, it's one of those dishes that more stock can be added to easily make it into a soup recipe. Serve garnished with green onion.

Provided by Chef John

Categories Jambalaya

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours 0 minutes

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 tablespoons butter
8 ounces andouille sausage, cut into 1/4-inch slices
2 tablespoons ground paprika
1 tablespoon ground cumin
½ teaspoon cayenne pepper
½ cup diced tomatoes
1 large green bell pepper, diced
2 stalks celery, sliced 1/4 inch thick
4 green onions, thinly sliced
1 teaspoon salt
1 bay leaf
1 cup uncooked brown rice
3 cups chicken stock
1 pound large shrimp, peeled and deveined
salt and ground black pepper to taste

Steps:

Place butter and sausage in a large stockpot over medium heat; cook and stir for 5-6 minutes until sausage begins to brown.
Stir in paprika, cumin and cayenne; cook for 1 minute.
Stir tomatoes, celery, green pepper, green onions, salt, and bay leaf into sausage mixture.
Add brown rice and stir to combine. Stir in chicken stock and turn heat to low. Cover and cook for until rice is just tender, about 45 minutes.
Stir in shrimp, replace lid and cook for 5 minutes. Season with salt and black pepper.

Nutrition Facts : Calories 495.3 calories, CarbohydrateContent 37.3 g, CholesterolContent 220.9 mg, FatContent 25.2 g, FiberContent 5.3 g, ProteinContent 30.3 g, SaturatedFatContent 9.9 g, SodiumContent 1909.3 mg, SugarContent 3.1 g

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