HOW TO MAKE JAMBALAYA RECIPES

JAMBALAYA RECIPES | BBC GOOD FOOD

Jambalaya recipes | BBC Good Food image

Make a tasty rice one-pot recipe for a comforting dinner. We've got everything from spicy chicken and chorizo jambalaya to seafood and vegan versions.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

SAUSAGE CHICKEN JAMBALAYA RECIPE: HOW TO MAKE IT

Sausage Chicken Jambalaya Recipe: How to Make It image

For anyone who enjoys entertaining, this jambalaya is the perfect one-pot meal to feed a crowd. It’s comforting, spicy and easy to make.—Betty Benthin, Grass Valley, California

Provided by Taste of Home

Categories Dinner

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 9 servings.

Number Of Ingredients 10

Ingredients

6 fully cooked spicy chicken sausage links (3 ounces each), cut into 1/2-inch slices
1/2 pound chicken tenderloins, cut into 1/2-inch slices
1 tablespoon olive oil
3 celery ribs, chopped
1 large onion, chopped
2-3/4 cups chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 cups uncooked long grain rice
1 teaspoon dried thyme
1 teaspoon Cajun seasoning

Steps:

In a large saucepan, saute sausage and chicken in oil for 5 minutes. Add celery and onion; saute until vegetables are tender, 6-8 minutes longer. Stir in the broth, tomatoes, rice, thyme and Cajun seasoning., Bring to a boil. Reduce heat; cover and simmer until rice is tender, 15-20 minutes. Let stand for 5 minutes.

Nutrition Facts : Calories 259 calories, FatContent 7g fat (2g saturated fat), CholesterolContent 60mg cholesterol, SodiumContent 761mg sodium, CarbohydrateContent 31g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 19g protein. Diabetic Exchanges 2 lean meat

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CREOLE JAMBALAYA RECIPE | JAMIE OLIVER RECIPES

I've stayed true to the Creole classic with a melting pot of flavours, influences and ingredients
From jamieoliver.com
Total Time 1 hours 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 711 calories per serving

1. Jambalaya is a French word that means ‘jumbled’ or ‘mixed up’, and I have no doubt that the philosophy and heart of this recipe come from a similar place to paella, kedgeree and risotto.
2. Originally, any Louisiana ‘critter’ unlucky enough to get caught would have gone into this: rabbit, duck, squirrel, frog, alligator. . . you name it! And similarly, you can adapt it to whatever your local butcher or fishmonger happens to have. Go cheaper by using things like frozen prawns and chicken livers, or more expensive by including lobster or crab. I used an incredible local smoked sausage called andouille, but fresh chorizo or any other smoked sausage would work just as well.
3. This dish makes me happy every time I eat it. And if more people than expected turn up for dinner just add a bit of extra rice.
4. Season the chicken with sea salt, black pepper and a pinch of cayenne. Pour a couple of lugs of oil into a large casserole type pan and brown the chicken pieces and sliced sausage over a medium heat. After 5 minutes, once nicely browned on all sides, add your onion, peppers and celery as well as your bay, thyme and a pinch of salt and pepper. Stir, then fry on a medium heat for 10 to 12 minutes stirring every now and again. It’s important to control the heat of the pan: you don’t want it to be so slow nothing’s happening, or so fast that things are catching and burning. You want a steady, solid heat.
5. Once the veg have softened, add your garlic and chillies, stir around for a minute, then stir in the tinned tomatoes and chicken stock.
6. Bring everything to the boil, then turn the heat down, pop the lid on the pan and simmer for 25 to 30 minutes. When you can pull the meat off the bone and shred it easily the chicken’s ready. Feel free to remove the chicken bones at this point if you like, then add your rice. Give it all a good stir, then put the lid on. Give it a stir every few minutes, scraping the goodness off the bottom of the pan as you go. Let it cook for about 15 to 20 minutes until the rice is perfectly cooked. Stir in the prawns and if it needs it, add enough water to make it a kind of porridgey consistency (look at the picture). Pop the lid back on and cook for another 3 to 4 minutes while you chop your parsley. Stir the parsley through and serve on a lovely big platter. I absolutely love this with a lemony green salad.

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JAMBALAYA RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD

A fragrant chorizo, chicken and seafood jambalaya inspired by Creole cooking. An easy one-pot flavoured with thyme, oregano, smoked paprika and cayenne
From bbcgoodfood.com
Total Time 1 hours 10 minutes
Category Dinner, Main course, Supper
Calories 539 calories per serving

Take from the oven and fluff up the rice with a big fork. Fold through the prawns, then put the mussels and clams on top. Put the lid on, return to the oven for 10 mins, then take the dish out and give everything a good stir. Sprinkle with the parsley and spring onions to serve.

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JAMBALAYA – INSTANT POT RECIPES

Andouille, a spiced, heavily smoked sausage, is the signature ingredient in this classic Creole dish
From recipes.instantpot.com
Reviews 5
Cuisine American

Divide jambalaya among 8 bowls . Garnish with sliced scallions, if desired. Enjoy!

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ANDOUILLE, SHRIMP, AND CHICKEN JAMBALAYA RECIPE | ALLRECIPES

A Cajun jambalaya that suits the whole family!
From allrecipes.com
Reviews 4.8
Total Time 55 minutes
Category Shrimp Recipes
Calories 422.9 calories per serving

Scoop rice into bowls and ladle jambalaya over the rice.

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EASY SLOW-COOKER JAMBALAYA RECIPE | MYRECIPES

Have dinner ready when you come home with this ultimate, slow-cooker Jambalaya. Featuring chicken, shrimp and smoked sausage, this classic Creole rice dish is perfect for the slow-cooker as all the flavors blend together over time in a marvelous way. As a simple one-pot meal, bring Jambalaya to your next potluck as a crowd-pleasing dish that doesn't skimp on flavor or presentation. Don’t be afraid of making too much because leftover Jambalaya still tastes great warmed up the next day with a splash of your favorite hot sauce.
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Reviews 3.5
Total Time 5 hours 20 minutes
Calories 457 calories per serving

Add shrimp and rice; raise heat to high and cook for 30 minutes more. Sprinkle with chopped parsley, if desired.

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CABBAGE JAMBALAYA RECIPE | ALLRECIPES

This is an EASY recipe. My son doesn't like cabbage but will eat this like crazy. You can make it low-fat by using ground turkey and low-fat sausage. They won't know the difference.
From allrecipes.com
Reviews 4.4
Total Time 1 hours 5 minutes
Category Jambalaya
Calories 549.5 calories per serving

Bring to a boil; reduce heat to low. Cover and cook, stirring once, until rice is tender, 35 to 40 minutes. Preheat the oven to

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HOW TO MAKE HOMEMADE JAMBALAYA | EVERYTHING JAMB…

Although I was "not an easy child," my Cajun daddy says there are many reasons he loves me. I think this recipe may be at the top of a very short list!
From foodnetwork.com
Reviews 4.8
Total Time 30 minutes
Category main-dish
Cuisine american

Simmer shrimp 5 minutes until pink and firm. Remove the pot from the heat and place on a trivet. Ladle jambalaya into shallow bowls. Using an ice cream scoop, place a scoop of rice on to the center of the bowlfuls of jambalaya. Sprinkle dishes with salt, pepper, chopped scallions, and thyme leaves.

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HOW TO MAKE HOMEMADE JAMBALAYA | EVERYTHING JAMB…

Simmer shrimp 5 minutes until pink and firm. Remove the pot from the heat and place on a trivet. Ladle jambalaya into shallow bowls. Using an ice cream scoop, place a scoop of rice on to the center of the bowlfuls of jambalaya. Sprinkle dishes with salt, pepper, chopped scallions, and thyme leaves.

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WHAT TO SERVE WITH JAMBALAYA: 12 ... - INSANELY GOOD RECIPES

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SLOW COOKER JAMBALAYA RECIPE - SIMPLY RECIPES

03/07/2021 · Jambalaya is more like arroz con pollo, in that the rice and other ingredients cook together. This is actually hard to pull off consistently in a slow cooker so I recommend cooking the rice separately, and then either serving the jambalaya over the rice or stirring the cooked rice into the finished jambalaya …
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