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 !