HOW TO MAKE JAMBALAYA

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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.

Chicken, Shrimp and Andouille Jambalaya


Chicken, Shrimp and Andouille Jambalaya
Jambalaya Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 1/2 lbs boneless skinless chicken thighs
  • 1 lb andouille sausage, cut into 1/4 inch slices
  • 1 large onion, chopped
  • 2 celery ribs, diced
  • 1/2 green bell pepper, diced
  • 1/2 red bell pepper, diced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon sweet paprika
  • 1/2 teaspoon salt
  • 1/4-1/2 teaspoon cayenne pepper (optional)
  • 1 1/2 cups long grain rice
  • 1 (14 ounce) can tomatoes, chopped,with juice
  • 2 cups chicken broth or 2 cups stock
  • 8 ounces medium shrimp, peeled and deveined
  • 2 tablespoons chopped fresh parsley
  • 3 green onions, finely chopped

Jambalaya Instructions:

1.First of all preheat oven to 350 degrees F.
2.And then in a large pan or Dutch oven, brown chicken in hot oil on both sides; remove and drain.
3.Next is to add andouille sausage, onion, celery, bell pepper, thyme, oregano, paprika, salt, and cayenne pepper to the pan, cooking and stirring for about 5 minutes until onions are tender.
4.Add rice, tomatoes with juice, and broth; bring to a boil.
5.Place rice mixture in a baking dish or oven-proof casserole; top with chicken; cover (can use foil) and bake at 350 degrees F for 40-45 minutes or until rice and chicken are done and tender.
6.Stir in shrimp, parsley, and green onions; cover and cook 5-8 minutes longer or until shrimp curl and turn bright pink and serve. Enjoy the jambalaya ! Nice !
jambalaya recipe 2

Jambalaya





Jambalaya Recipe2

A nice jambalaya recipe to try !
JAMBALAYA RECIPE INGREDIENTS

* 2 tablespoons peanut oil, divided
* 1 tablespoon Cajun seasoning
* 10 ounces andouille sausage, sliced into rounds
* 1 pound boneless skinless chicken breasts, cut into 1 inch pieces
* 1 onion, diced
* 1 small green bell pepper, diced
* 2 stalks celery, diced
* 3 cloves garlic, minced
* 1 (16 ounce) can crushed Italian tomatoes
* 1/2 teaspoon red pepper flakes
* 1/2 teaspoon ground black pepper
* 1 teaspoon salt
* 1/2 teaspoon hot pepper sauce
* 2 teaspoons Worcestershire sauce
* 1 teaspoon file powder
* 1 1/4 cups uncooked white rice
* 2 1/2 cups chicken broth

JAMBALAYA RECIPE INSTRUCTIONS

1. First of all heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
2. And then in the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
3. Next is to stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed. The jambalaya recipe is ready..enjoy the meal ! Nice !
jambalaya recipe-ii.