HOW TO MAKE JAMBALAYA

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Slow Cooker Jambalaya


Slow Cooker Jambalaya

Ingredients

  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1/2 pound andouille sausage, diced
  • 1 (28-ounce) can diced tomatoes
  • 1 medium onion, chopped
  • 1 green bell pepper, seeded and chopped
  • 1 stalk celery, chopped
  • 1 cup reduced-sodium chicken broth
  • 2 teaspoons dried oregano
  • 2 teaspoons Cajun or Creole seasoning
  • 1 teaspoon hot sauce
  • 2 bay leaves
  • 1/2 teaspoon dried thyme
  • 1 pound frozen peeled and cooked shrimp, thawed
  • 2 cups cooked rice


Directions
In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.
Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.



Cajun Chicken and Sausage Jambalaya


Cajun Chicken and Sausage Jambalaya

Ingredients
  • 2 pounds mild smoked pork sausage, or any lean high-quality smoked pork sausage, sliced 1/4-inch thick
  • 2 1/2 pounds boneless skinless chicken thigh meat
  • 1 1/2 pounds onions, diced
  • 2 tablespoons minced fresh garlic
  • 1 pound tasso, cubed
  • 3/4 tablespoon whole fresh thyme leaves
  • 3/4 tablespoon chopped fresh sweet basil leaves
  • 1/2 tablespoon coarsely ground black pepper
  • 1/2 tablespoon white pepper
  • 1/2 tablespoon red pepper flakes
  • 1/3 gallon chicken stock
  • 1 1/4 pounds long-grain rice
  • 1 tablespoon freshly chopped curly parsley leaves



Cajun Jambalaya




Cajun Jambalaya

Ingredients

  • 12 medium shrimp, peeled, deveined and chopped
  • 4 ounces chicken, diced
  • 1 tablespoon Creole seasoning, recipe follows
  • 2 tablespoons olive oil
  • 1/4 cup chopped onion
  • 1/4 cup chopped green bell pepper
  • 1/4 cup chopped celery
  • 2 tablespoons chopped garlic
  • 1/2 cup chopped tomatoes
  • 3 bay leaves
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • 3/4 cup rice
  • 3 cups chicken stock
  • 5 ounces Andouille sausage, sliced
  • Salt and pepper
Directions
In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning. This is a good one. Enjoy !



Bubba's Jambalaya



Bubba's Jambalaya
Ingredients


  • 6 slices bacon, cut into 1 inch pieces
  • 1 cup chopped celery
  • 1 green bell pepper, seeded and chopped
  • 1 onion, chopped
  • 1/2 pound cubed cooked ham
  • 1/2 pound cubed cooked chicken
  • 1/2 pound cubed smoked sausage
  • 2 (14.5 ounce) cans crushed tomatoes, with liquid
  • 2 cups beef broth
  • 2 cups chicken broth
  • 1 teaspoon dried thyme
  • 2 teaspoons Cajun seasoning
  • 2 cups uncooked white rice
  • 1/2 pound salad shrimp

Directions

Heat a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon pieces with a slotted spoon, and set aside. Add celery, bell pepper, and onion to the bacon drippings, and cook until tender.
Add the ham, chicken and sausage to the pot, and pour in the tomatoes, beef broth and chicken broth. Season with thyme and Cajun seasoning. Bring to a boil, and add the rice. Bring to a boil, then turn the heat to low, cover, and simmer for about 20 minutes, until the rice is tender.
Stir in the shrimp and bacon just before serving, and heat through. If you use uncooked shrimp, let it cook for about 5 minutes before serving.

Jambalaya With Shrimp


Jambalaya With Shrimp
Ingredients


  • 4 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 3 onions, chopped
  • 1 clove garlic, minced
  • 1/4 cup cooked ham, cut into strips
  • 2 cups peeled and diced tomatoes
  • 1 teaspoon dried oregano
  • 2 cups uncooked white rice
  • 3 cups hot chicken broth
  • 2 pounds shrimp, peeled and deveined

Directions

In a large saucepan, melt butter over low heat. Stir in flour until smooth. Stir in onions, garlic, and ham; cook and stir until onion is soft. Stir in tomatoes, and cook for 5 minutes. Mix in oregano, rice, and broth. Cover, and simmer until just a little liquid remains.
Add shrimp, and stir to evenly distribute. Cook for 8 minutes, or until rice is cooked and shrimp turns pink.

Cabbage Jambalaya


Cabbage Jambalaya
Ingredients


  • 1 pound ground beef
  • 1 pound smoked sausage, cut into 1/4 inch slices
  • 1 onion, chopped
  • 3 stalks celery
  • 1 clove chopped garlic
  • 1 medium head cabbage, chopped
  • 1 (14.5 ounce) can stewed tomatoes
  • 14 1/2 fluid ounces water
  • 1 cup uncooked rice
  • garlic salt to taste

Directions

In a large stock pot over medium high heat, combine ground beef, smoked sausage, onion, celery and garlic. Cook until beef is evenly brown. Stir in cabbage, tomatoes, water and rice. Season with garlic salt. Bring to a boil, then reduce heat to low. Cover and cook for 35 to 40 minutes, or until rice is done.

Oven Baked Jambalaya


Oven Baked Jambalaya
Ingredients


  • 1/2 cup butter
  • 1 large onion, diced
  • 1 large green bell pepper, chopped
  • 4 stalks celery, chopped
  • 4 cloves garlic, minced
  • 1 (6 ounce) can tomato paste
  • 3 bay leaves
  • 3 tablespoons Creole seasoning blend (such as the one linked in the footnote)
  • 4 teaspoons Worcestershire sauce
  • 2 (28 ounce) cans whole peeled tomatoes
  • 7 cups chicken stock
  • 3 cups chopped cooked ham
  • 3 cups cooked andouille sausage, sliced
  • 3 cups cooked chicken, cut into bite-sized pieces
  • 3 cups frozen cooked shrimp
  • 4 cups uncooked long-grain white rice

Directions

Preheat oven to 350 degrees F (175 degrees C).
Melt butter in large stock pot. Saute onion, green pepper, celery and garlic until tender, being careful not to burn the garlic. Add tomato paste and cook to brown slightly, stirring constantly. Stir in bay leaves, Creole seasoning blend and Worcestershire sauce. Pour into a large roasting pan. Squeeze tomatoes to break up into pieces, and add to mixture in pan. Stir in juice from tomatoes, chicken stock, ham, sausage, chicken, shrimp and rice. Mix well. Cover tightly with aluminum foil.
Bake in preheated oven for 1 1/2 hours, stirring once halfway through baking time. Remove bay leaves before serving.