JAMBALAYA.FOR 50 RECIPES

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OUR BEST JAMBALAYA RECIPE | SOUTHERN LIVING



Our Best Jambalaya Recipe | Southern Living image

According to the dictionary, jambalaya is "rice cooked usually with ham, sausage, chicken, shrimp, or oysters and seasoned with herbs." In talking with lovers of authentic Creole food, this statement is as close as you will get to having people agree on what jambalaya really is.Opinions differ on how to cook a proper jambalaya, just as they differ on how to cook a gumbo or whether you should put sugar in your cornbread. Everyone will agree, however, that this jambalaya recipe, which is ready in just an hour, is delicious and easy enough to earn a spot in the recipe box. Fry up some flavorful andouille sausage to start the dish off right, followed by the aromatic trinity of onion, celery and pepper. This recipe uses shredded, cooked chicken, but feel free to substitute some leftover Thanksgiving turkey, instead. If you are having company over the holidays, take some of the meal-planning stress off your shoulders; simply make a pan of this ahead and freeze. Reheat it and serve with a warm loaf of crusty bread for a delicious and hearty meal.  

Provided by Southern Living

Total Time 1 hours 0 minutes

Yield Makes 8 to 10 servings

Number Of Ingredients 17

1 pound andouille sausage, sliced
2 tablespoons canola oil
2 cups diced sweet onion
1 cup diced celery
1 large red bell pepper, diced
4 garlic cloves, minced
1 bay leaf
2 teaspoons Creole seasoning
1 teaspoon dried thyme
1 teaspoon dried oregano
2 (10-oz.) cans diced tomatoes and green chiles, drained
3 cups chicken broth
2 cups uncooked long-grain rice
2 cups shredded cooked chicken
1 pound peeled, medium-size raw shrimp, deveined
1/2 cup chopped fresh flat-leaf parsley
Garnish: chopped green onions

Steps:

  • Cook sausage in hot oil in a Dutch oven over medium-high heat, stirring constantly, 5 minutes or until browned. Remove sausage with a slotted spoon.
  • Add diced onion and next 7 ingredients to hot drippings; sauté 5 minutes or until vegetables are tender. Stir in tomatoes, next 3 ingredients, and sausage. Bring to a boil over high heat. Cover, reduce heat to medium, and simmer, stirring occasionally, 20 minutes or until rice is tender.
  • Stir in shrimp; cover and cook 5 minutes or just until shrimp turn pink. Stir in parsley. Serve immediately.
  • To Freeze: Prepare recipe as directed. Line bottom and sides of a 13- x 9-inch baking dish with heavy-duty aluminum foil, allowing 2 to 3 inches to extend over sides; fill with jambalaya. Cover and freeze. To serve, remove foil, return casserole to original baking dish; cover and thaw in refrigerator 24 hours. Let stand at room temperature 30 minutes. Bake at 350° until thoroughly heated.

EASY HOMEMADE CREOLE JAMBALAYA RECIPE - HOW TO MAKE BEST ...



Easy Homemade Creole Jambalaya Recipe - How to Make Best ... image

This jambalaya recipe from Delish.com practically overflows with the flavors of Louisiana.

Provided by Lauren Miyashiro

Categories     low-cost    dinner party    weeknight meals    winter    dinner    main dish

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 16

1 tbsp.

extra-virgin olive oil

1

onion, chopped

2

bell peppers, chopped

Kosher salt

Freshly ground black pepper

1 lb.

boneless skinless chicken breasts, cut into 1" pieces

1 tsp.

dried oregano

6 oz.

andouille sausage, sliced

2

cloves garlic, minced

2 tbsp.

tomato paste

2 c.

low-sodium chicken stock

1

(15-oz.) can crushed tomatoes

1 c.

long grain rice

2 tsp.

Old Bay seasoning

1 lb.

medium shrimp, peeled and deveined

2

green onions, thinly sliced

Steps:

  • In a large pot over medium heat, heat oil. Add onion and bell peppers and season with salt and pepper. Cook until soft, about 5 minutes, then stir in chicken and season with salt, pepper, and oregano. Cook until the chicken is golden, about 5 minutes, then stir in andouille sausage, garlic, and tomato paste and cook until fragrant, about 1 minute more. Add chicken broth, crushed tomatoes, rice, and Old Bay. Reduce heat to medium low, cover with a tight fitting lid, and cook until the rice is tender and the liquid is almost absorbed, about 20 minutes. Add the shrimp and cook until pink, 3 to 5 minutes. Stir in green onions just before serving.

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