JAMBALAYA KIELBASA RECIPES

SLOW-COOKED JAMBALAYA RECIPE: HOW TO MAKE IT

Slow-Cooked Jambalaya Recipe: How to Make It image

—Sherry Huntwork, Gretna, Nebraska

Provided by Taste of Home

Categories Dinner

Total Time 06 hours 35 minutes

Prep Time 20 minutes

Cook Time 06 hours 15 minutes

Yield 12 servings.

Number Of Ingredients 14

Ingredients

1 pound smoked kielbasa or Polish sausage, sliced
1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 can (14-1/2 ounces) beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
2 celery ribs, chopped
1/3 cup tomato paste
4 garlic cloves, minced
1 tablespoon dried parsley flakes
1-1/2 teaspoons dried basil
1 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon dried oregano
1 pound cooked medium shrimp, peeled and deveined
2 cups cooked rice

Steps:

In a 4-qt. slow cooker, combine the first 12 ingredients. Cover and cook on low for 6-7 hours or until chicken is no longer pink., Stir in shrimp and rice. Cover and cook 15 minutes longer or until heated through.

Nutrition Facts : Calories 228 calories, FatContent 11g fat (4g saturated fat), CholesterolContent 95mg cholesterol, SodiumContent 692mg sodium, CarbohydrateContent 12g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 18g protein. Diabetic Exchanges 2 lean meat

SHRIMP JAMBALAYA RECIPE - NYT COOKING

Shrimp Jambalaya Recipe - NYT Cooking image

The chef Paul Prudhomme's unassailably authentic seafood jambalaya requires two hours of cooking time, apart from the preparation. This version stands up reasonably well, and cuts down the preparation and cooking time to just under 60 minutes.

Provided by Pierre Franey

Total Time 45 minutes

Yield 6 to 8 servings

Number Of Ingredients 17

Ingredients

2 pounds shrimp in the shell
2 tablespoons corn, peanut or vegetable oil
2 tablespoons flour
1 cup finely chopped onion
1 cup finely chopped green onions or scallions
1 cup finely chopped green pepper
1 cup finely chopped celery
1 tablespoon finely minced garlic
1 cup cooked ham cut into 1/2-inch cubes
2 cups crushed imported tomatoes
1/2 teaspoon dried thyme
1 teaspoon dried crushed oregano
1 cup uncooked long-grain rice, optional, or serve the dish with Creole rice (see recipe)
Salt to taste if desired
Freshly ground pepper to taste
5 cups shrimp broth (see recipe) or water
1/2 cup finely chopped green onion or scallions, optional, for garnish

Steps:

Peel and devein the shrimp. The shells may be used to make a broth (see recipe).
Heat the oil in a kettle or large saucepan with a heavy bottom over medium heat. Add the flour, and cook, stirring constantly, until lightly browned. Do not burn.
Add the onion, green onions, green pepper, celery and garlic. Cook, stirring, until wilted. Add ham and stir. Add the tomatoes, thyme and oregano, and bring to a boil. Stir in the uncooked rice, if desired. Add salt, pepper and shrimp broth. Reduce heat to medium-low, and simmer, uncovered, about 25 minutes; add the shrimp and stir. Cook about 10 minutes longer or until it has thickened, but is still slightly soupy. Serve in bowls with chopped green onions on the side as an optional garnish.

Nutrition Facts : @context http//schema.org, Calories 288, UnsaturatedFatContent 6 grams, CarbohydrateContent 30 grams, FatContent 8 grams, FiberContent 2 grams, ProteinContent 23 grams, SaturatedFatContent 2 grams, SodiumContent 975 milligrams, SugarContent 3 grams, TransFatContent 0 grams

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SLOW-COOKED JAMBALAYA RECIPE: HOW TO MAKE IT

—Sherry Huntwork, Gretna, Nebraska
From tasteofhome.com
Reviews 4.3
Total Time 06 hours 35 minutes
Category Dinner
Cuisine North America, Cajun
Calories 228 calories per serving

In a 4-qt. slow cooker, combine the first 12 ingredients. Cover and cook on low for 6-7 hours or until chicken is no longer pink., Stir in shrimp and rice. Cover and cook 15 minutes longer or until heated through.

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