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.

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.

Easy Cajun Jambalaya

Easy Cajun Jambalaya Recipe

JAMBALAYA RECIPE INGREDIENTS

* 2 teaspoons olive oil
* 2 boneless skinless chicken breasts, cut into bite-size pieces
* 8 ounces kielbasa, diced
* 1 onion, diced
* 1 green bell pepper, diced
* 1/2 cup diced celery
* 2 tablespoons chopped garlic
* 1/4 teaspoon cayenne pepper
* 1/2 teaspoon onion powder
* salt and ground black pepper to taste
* 2 cups uncooked white rice
* 4 cups chicken stock
* 3 bay leaves
* 2 teaspoons Worcestershire sauce
* 1 teaspoon hot pepper sauce

JAMBALAYA RECIPE INSTRUCTIONS

1. Heat oil in a large pot over medium high heat. Saute chicken and kielbasa until lightly browned, about 5 minutes. Stir in onion, bell pepper, celery and garlic. Season with cayenne, onion powder, salt and pepper. Cook 5 minutes, or until onion is tender and translucent. Add rice, then stir in chicken stock and bay leaves. Bring to a boil, then reduce heat, cover, and simmer 20 minutes, or until rice is tender. Stir in the Worcestershire sauce and hot pepper sauce. The Jambalaya recipe is ready to serve...enjoy it !
jambalaya-ii.

CHICKEN AND SAUSAGE JAMBALAYA

CHICKEN AND SAUSAGE JAMBALAYA
JAMBALAYA RECIPE INGREDIENTS

• 1 lb. smoked pork sausage (sliced)
• 1 lb. boneless chicken thighs (or breasts if you don’t like dark meat) dark=more flavor
• 3 c. white long grain rice
• 6 c. water
• 1 tsp. vegetable oil
• 1 chopped white onion
• 1 chopped green bell pepper
• 3 tsp. of chopped/minced garlic
• 3 chicken bouillon cubes
• 2 tbsp. salt (or to taste)
• 1 tbsp. Pepper (or to taste)
• 3-4 drops of kitchen bouquet sauce (optional – this is for darker color)
• A few sprinkles of cayenne pepper
• Robert’s Louisiana seasoning (or "Season All") – teaspoon
• 1 tsp. worchestershire sauce
• 1 tsp. Louisiana Hot Sauce
• 1 "splash" of beer

JAMBALAYA RECIPE INSTRUCTIONS
In a large pot over medium/high heat "brown" your sliced sausage in the vegetable oil for approximately 5-7 minutes, stirring and turning – you want it to look cooked, and the bottom of the pot to be dark – the sausage will have a tendency to "stick" to the bottom, this is OK, that’s when you know it’s time to remove the sausage.

Repeat sausage step, except this time with the chicken – remove from heat. *

Add the onions, bell peppers, and garlic. Sautee in the same pot until transparent and covered with the dark remains of Put your chicken and sausage back in the pot, along with the water. Also, add your seasonings, worchestershire, and Kitchen bouquet – While stirring occasionally, bring to a full boil

Add rice, bullion cubes, hot sauce, & beer— Stir occasionally and bring to boil.
Reduce heat to simmer, and cover for 1 hour. – DO NOT REMOVE LID DURING THIS TIME
Remove lid, turn off heat, serve up and enjoy the Jambalaya recipe of chicken and sausage !
Jambalaya recipe: jambalaya-skillet.

JAMBALAYA SKILLET

JAMBALAYA SKILLET
JAMBALAYA RECIPE INGREDIENTS

• 1 medium green pepper, chopped
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1 tbsp. vegetable oil
• 1 lb. boneless skinless chicken breasts, cut into strips
• 2 tbsp. lite Creole seasoning, divided
• 1 can (14 1/2 oz.) diced tomatoes, undrained
• 1 cup water
• 1 can (8 oz.) low sodium tomato sauce
• 1/2 lb. cleaned medium shrimp
• 2 cups MINUTE® Brown Rice, uncooked

JAMBALAYA RECIPE INSTRUCTIONS
Heat oil in large nonstick skillet over medium-high heat. Add bell peppers, onions and celery; cook and stir until crisp-tender.

Toss chicken with 1 tbsp. of the seasoning. Add to skillet. Cook and stir 2 to 3 min. or until cooked through.

Add tomatoes, water, tomato sauce, shrimp and remaining 1 tbsp. seasoning; mix well. Bring to boil. Stir in rice; cover. Simmer 5 minutes Remove from heat. Let stand 5 minutes. Fluff with fork.

Makes 6 servings.

Cook's Note: Omit 1 tbsp. of the Creole seasoning. Substitute 1 pkg. (6 oz. each) Grilled Chicken Breast Strips for cooked fresh chicken strips. Cook and stir celery, onion, green pepper and chicken breast strips in hot oil until vegetables are tender. Continue as directed.

ANDY'S JAMBALAYA RECIPE

ANDY'S JAMBALAYA RECIPE

Jambalaya Recipe Ingredients:

• 1/4-1/2 cup vegetable oil
• 1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
• 1 1/2 lbs sausage, cut into 1/4-inch slices
• 2 cups diced ham - recommended
• kosher salt and ground black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 4 cups onion, chopped
• 2 cups celery, chopped
• 2 cups green bell pepper, chopped
• 1 tbsp minced garlic
• 5 cups chicken stock or water flavored with chicken bouillon
• 4 cups long grain rice
• 2 tbsp kitchen bouquet
• 2 tbsp seasoning salt
• 2 tsp old bay seafood seasoning
• 1 tsp oregano
• 1 tsp thyme
• 2 cups green onions, chopped
• parsley, to taste

JAMBALAYA RECIPE INSTRUCTIONS
Fry the bacon until crisp and/or pork sides till almost charred; remove from pan and set aside. Season chicken with salt, pepper, garlic powder and onion powder; brown in hot oil in 8 quart Dutch oven over medium-high heat. Add sausage; cook 5-to-7 minutes.

Remove chicken and sausage from pan; set aside. Add onions, celery, green peppers and minced garlic; cook, stirring 7-10 minutes or until vegetables begin to wilt. Stir in chicken stock, reserved chicken and sausage, seasoning salt, Kitchen Bouquet, Old Bay seasoning, oregano and thyme. Bring to a boil.

Add rice and return to a boil. Cover and reduce heat to simmer. Cook 10 minutes; remove cover and quickly turn rice from top to bottom completely. Replace cover and cook 15 to 20 minutes or until liquid is absorbed and rice is tender. Stir in green onions. Sprinkle with parsley.

For brown jambalaya, add 1 heaping tbsp. brown sugar to hot oil and caramelize, or make a roux, or use Kitchen Bouquet. For red jambalaya, add approximately 1/4 cup paprika or use 1/2 stock and 1/2 tomato juice or V-8 for your liquid. For seafood jambalaya, add cooked seafood when rice is cooked....enjoy the Jambalaya recipe !

TIPS:

1. Use 1 cup of rice for every 2 cups of vegetables (onion, celery, bell pepper).
2. Use 1-1/4 cups of liquid for every 1 cup of uncooked rice 1 cup of uncooked rice will make 3 cups of cooked rice.
3. Cook jambalaya for a total of 25 to 30 minutes, stirring well after 10 minutes.