RICE FOR JAMBALAYA RECIPES

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EASY SLOW-COOKER JAMBALAYA RECIPE | MYRECIPES



Easy Slow-Cooker Jambalaya Recipe | MyRecipes image

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.

Provided by MyRecipes

Total Time 5 hours 20 minutes

Prep Time 20 minutes

Cook Time 5 hours 0 minutes

Yield 8 Servings

Number Of Ingredients 14

2 pounds boneless, skinless chicken thighs
1 pound smoked sausage, cut into 2-inch slices
1 large onion, chopped
1 large green bell pepper, seeded and chopped
3 stalks celery, chopped
1 (28 oz.) can diced tomatoes with juice
3 cloves garlic, chopped
2 cups chicken broth
1 tablespoon Cajun or Creole spice mix
1 teaspoon dried thyme
1 teaspoon dried oregano
1 pound extralarge shrimp, peeled and deveined
1 ¾ cups long-grain rice
Parsley, optional

Steps:

  • Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme and oregano in a large (5-quart) slow cooker. Cook on low for 5 hours.
  • Add shrimp and rice; raise heat to high and cook for 30 minutes more. Sprinkle with chopped parsley, if desired.

Nutrition Facts : Calories 457 calories, CarbohydrateContent 19 g, CholesterolContent 216 mg, FatContent 22 g, FiberContent 2 g, ProteinContent 43 g, SaturatedFatContent 7 g, SodiumContent 621 mg

CREOLE JAMBALAYA RECIPE | JAMIE OLIVER RECIPES



Creole jambalaya recipe | Jamie Oliver recipes image

I've stayed true to the Creole classic with a melting pot of flavours, influences and ingredients

Total Time 1 hours 20 minutes

Yield 8

Number Of Ingredients 18

4 free-range chicken thighs skin on
4 free-range chicken drumsticks skin on
cayenne pepper
olive oil
300 g quality smoked sausage, such as andouille or fresh iberico chorizo skin removed, cut into 1cm thick slices
1 large onion peeled and roughly chopped
1 green pepper deseeded and roughly chopped
1 red pepper deseeded and roughly chopped
4 sticks celery trimmed and roughly chopped
4 bay leaves
4 sprigs fresh thyme
6 cloves garlic peeled and sliced
1-2 fresh red chillies deseeded and finely chopped
400 g tinned chopped tomatoes
1.5 litres organic chicken stock
700 g long-grain rice
16-20 raw king prawns from sustainable sources, ask your fishmonger, peeled and deveined
1 handful fresh curly parsley

Steps:

    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.

Nutrition Facts : Calories 711 calories, FatContent 23.4 g fat, SaturatedFatContent 7.4 g saturated fat, ProteinContent 44.6 g protein, CarbohydrateContent 83.7 g carbohydrate, SugarContent 6.9 g sugar, SodiumContent 3.29 g salt, FiberContent 3.1 g fibre

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