Recipes for "jambalaya"

Gather all ingredients.

Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season sausage and chicken pieces with Cajun seasoning. Sauté sausage until browned. Remove with slotted spoon, and set aside.

Add 1 tablespoon peanut oil, and sauté chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.

In the same pot, sauté 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 filé powder.

Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.

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.

Serve and enjoy!

Melt butter in a heavy-bottomed pot over medium-high heat. Cook andouille sausage in the melted butter until completely browned, about 5 minutes. Remove the sausage with a slotted spoon to a plate lined with paper towel.

Add onion, celery, and green bell pepper to the butter remaining in the pot; cook and stir until onion becomes translucent, 5 to 10 minutes. Add garlic; cook and stir together for 1 minute. Stir in tomato paste; cook and stir another 3 to 5 minutes.

Return andouille sausage to the pot along with diced tomatoes, Worcestershire sauce, Cajun seasoning, and black pepper; stir to combine. Pour chicken broth over the sausage mixture; bring to a boil.

Stir in rice; reduce heat to medium-low, cover, and cook until rice is tender, 25 to 30 minutes.

Add shrimp and cod; increase heat to medium-high and bring to a boil. Reduce heat again to medium-low and cook uncovered for another 10 minutes, stirring occasionally.

Season with salt and fold parsley into the jambalaya to serve.

Heat olive oil in a Dutch oven or large pot over medium heat. Stir in sausage and cook for 2 minutes. Add onion, bell pepper, and celery; season with salt and Cajun seasoning. Cook and stir until vegetables are soft, 6 to 8 minutes. Stir in rice, then add tomatoes with juice, garlic, chicken broth, bay leaves, and thyme leaves. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes.

Stir in shrimp and cook uncovered until shrimp turn pink and are no longer translucent in the center, about 10 minutes. Remove the pot from heat and let stand for 5 minutes. Discard bay leaves before serving.

Gather all ingredients.

Place butter and sausage in a large stockpot over medium heat; cook and stir until sausage begins to brown, 5 to 6 minutes.

Stir in paprika, cumin, and cayenne; cook for 1 minute.

Stir tomatoes, celery, green pepper, green onions, salt, and bay leaf into the sausage mixture.

Add brown rice and stir to combine. Stir in chicken stock, bring it to a simmer, then turn heat to low. Cover and cook until rice is just tender, about 45 minutes.

Stir in shrimp, replace lid and cook until shrimp are cooked through, about 5 minutes. Season with salt and black pepper.

Gather the ingredients.

Mix tomatoes with juice, chicken, sausage, onion, green bell pepper, celery, and broth in a slow cooker.

Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.

Cover and cook on Low for 7 to 8 hours, or on High for 3 to 4 hours. Stir in shrimp during the last 30 minutes of cook time.

Serve over rice.

Melt butter in a large skillet over medium-low heat. Add celery, onion, and green bell pepper; sauté until tender. Stir in tomatoes, broth, rice, thyme or basil, garlic salt, ground black pepper, hot pepper sauce, and bay leaf.

Bring all to a boil; reduce heat, cover skillet and simmer for about 20 minutes or until rice is tender. Stir in cooked chicken and cook until heated through. Discard bay leaf and serve hot.

Melt butter in a 5- to 6-quart pan over medium-high heat. Add sausage, onion, bell peppers, and garlic; cook, stirring occasionally, until vegetables are soft and sausage is lightly browned, about 5 minutes.

Stir in tomatoes, hot pepper sauce, black pepper, red pepper flakes, and salt; bring to a boil. Add shrimp and cook until bright pink on the outside and the meat is opaque, about 3 minutes.

Gently stir in hot rice and cook until heated through, 3 to 5 minutes.

Combine ground beef, smoked sausage, onion, celery, and garlic in a large stock pot over medium-high heat. Cook and stir until beef is evenly browned, about 5 minutes. Stir in cabbage, tomatoes, water, and rice. Season with garlic salt.

Bring to a boil; reduce heat to low. Cover and cook, stirring once, until rice is tender, 35 to 40 minutes.

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.

Heat oil in a large pot over medium-high heat. Add chicken and kielbasa; sauté until lightly browned, about 5 minutes.

Stir in onion, bell pepper, celery, and garlic. Season with cayenne, onion powder, salt, and pepper; cook and stir until onion is tender and translucent, about 5 minutes.

Add rice and stir in chicken stock and bay leaves. Bring to a boil; reduce heat, cover, and simmer for 20 minutes, or until rice is tender. Stir in Worcestershire sauce and hot pepper sauce.

Heat oil in a large skillet over medium heat; cook and stir sausage until browned, about 5 minutes. Add onion to sausage; cook and stir until slightly browned, about 5 minutes. Stir sweet pepper, oregano, thyme, cayenne pepper, celery salt, and red pepper flakes into sausage mixture; cook and stir until fragrant, 1 to 2 minutes.

Mix quinoa into sausage mixture; cook and stir until quinoa is slightly toasted, about 1 minute. Pour broth and marinara sauce over quinoa mixture. Cover skillet and simmer until quinoa is tender, about 15 minutes.

Heat oil in a large Dutch oven over medium-high. Add sausage; cook about 6 minutes, stirring occasionally, until lightly browned. Add onion, celery, bell pepper, garlic, and jalapeno. Cook 5-6 minutes, stirring frequently, until vegetables are softened. Add rice and cook, stirring constantly, 30 seconds.

Add stock, tomatoes, salt, and cayenne pepper. Bring to a boil; cover, reduce heat to medium-low, and simmer until rice is just tender, 10 minutes. Add shrimp, cover, and cook until shrimp turn pink, about 4 minutes. Remove from heat. Stir in scallions and lemon juice. Garnish with additional scallions.

Chicken Marinade: In a large, shallow glass baking dish, mix together soy sauce, 4 tablespoons dried thyme, 1 teaspoon cayenne pepper, 2 tablespoons paprika, 2 chopped onions and 2 tablespoons black pepper. Place the chicken in the marinade. Refrigerate for at least 3 hours.

Saute bacon in a Dutch oven over medium heat until brown. Add the onion and garlic. Continue to cook 5 minutes. Mix in flour and sausage. Cook 5 minutes more; stirring frequently. Add the ham, thyme, cayenne, chicken stock, tomatoes, reserved juice and green peppers and bring to boil. Stir in rice and cover. Cook for 25 minutes. Remove from heat and cool completely and refrigerate.

Two hours before you intend to serve the jambalaya, discard marinade and bake chicken breasts at 500 degrees F (250 degrees C) for 12 minutes, or until the flesh is firm when pressed with finger. Remove from oven. Cool and slice into bite-size pieces.

Reduce oven's temperature to 250 degrees F (120 degrees C). Place covered jambalaya on large baking tray filled with to water. Bake until warm, about 2 hours.

Just before serving the jambalaya, boil 5 quarts of water. Add the shrimp and cook for 3 minutes until they are firm to the touch. Drain well. Toss shrimp and chicken with jambalaya mixture and serve.

Heat oil in a large pot over medium-high heat. Add sausage and onion; sauté until sausage is browned and onion is translucent, 7 to 10 minutes.

Pour in water, then add jambalaya mix and diced tomatoes with chile peppers; bring to a boil. Reduce the heat to low, cover, and simmer until water is mostly absorbed and rice is tender, about 25 minutes.

Drizzle olive oil into a 4-quart slow cooker. Add tomatoes with juice, celery, seitan, sausage, vegetable broth, onion, bell pepper, garlic, miso paste, Cajun seasoning, thyme, and oregano to the slow cooker.

Cover slow cooker. Cook on Low for 4 hours. Add rice to the slow cooker. Cover slow cooker. Cook on High until rice is cooked through, about 30 minutes more. Garnish with parsley.

Heat olive oil in a large, deep skillet over medium heat; cook and stir onion and green bell pepper in the hot oil until tender, 5 to 8 minutes. Stir garlic into vegetables and cook until fragrant and softened, about 2 minutes.

Stir kielbasa sausage, tomatoes with juice, water, paprika, oregano, thyme, and hot sauce into onion mixture, bring to a boil, and stir in orzo. Reduce heat to low, cover, and simmer until orzo are tender, about 10 minutes.

Combine chicken, diced tomatoes, sausage, chicken broth, mirepoix, bell pepper, garlic, Cajun seasoning, thyme, and oregano in a slow cooker; cover. Cook on High until chicken is tender, 4 to 5 hours, stirring occasionally. Stir in rice and shrimp to combine during the last 30 minutes.

Turn off slow cooker. Let stand, covered, to allow rice to absorb most of the remaining liquid, at least 15 minutes. Garnish with parsley.

In a large saucepan over medium heat, melt butter. Mix in flour, and whisk constantly 2 to 3 minutes, until a thick paste-like roux has formed.

Stir file powder, garlic, green onions, onions and green bell pepper into the roux. Cook and stir until tender, about 10 minutes. Stir tomatoes into the mixture. Season mixture with black pepper, cayenne pepper, allspice, cloves, salt and bay leaf. Cook, stirring occasionally, until the mixture is well blended, 10 to 15 minutes.

Pour in mushroom broth, and mix in rice. Increase amount of broth to cover all ingredients, if necessary. Bring to a boil, and mix in snapper. Cover, reduce heat, and simmer 1 hour, or until rice is tender.

Rinse rice. Combine wet rice and chicken broth in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid and set valve to sealing. Choose Rice function. Allow 10 to 15 minutes for pressure to build.

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer rice to a bowl and keep warm.

Rinse out pot liner and choose Saute function. Add grapeseed oil, chicken, and sausage; saute until browned, 5 to 7 minutes. Add celery, bell pepper, and onion. Saute 1 more minute. Add tomatoes, Creole seasoning, and Cajun seasoning. Add shrimp and cook just until tails curl up, 1 to 3 minutes. Serve jambalaya on top of or mixed into the cooked rice.

Melt ghee in a large Dutch oven over medium heat. Add bell pepper, celery, and onion; cook until vegetables begin to soften and onion turns translucent, 3 to 4 minutes. Add chicken, sausage, Cajun seasoning, and hot sauce; cook and stir until well combined, 2 to 3 minutes. Add tomatoes and stock; bring to a boil. Reduce heat, cover, and simmer until chicken is cooked through, about 15 minutes.

Add riced cauliflower, breaking up any clumps while stirring. Add shrimp; increase heat to medium-high. Push shrimp below surface of hot tomato sauce; season with black pepper. Bring to a boil; cook, uncovered, until shrimp curls and turns pink in color, 6 to 8 minutes.

Gather all ingredients.

Heat 2 tablespoons bacon grease in a large pot or Dutch oven over medium-high heat. Add sausage and sauté until browned on both sides, about 3 minutes. Remove from the pot with a slotted spoon and set aside. Reserve drippings in the pot.

Add chicken to the pot and sprinkle with salt and pepper. Cook, undisturbed, until chicken easily releases from the bottom and begins to brown, about 2 minutes. Push chicken to one side of the pot and add pork. Cook, crumbling with a spoon, until browned, about 3 minutes. Stir chicken and pork together and remove from the pan with a slotted spoon, and add to the reserved sausage.

Add onion, bell peppers, celery, and jalapeño to the pan and cook 2 minutes, stirring constantly to lift off any flavorful bits from the bottom. Reduce heat to medium and cook, stirring often, until well browned and very tender, about 25 minutes.

Add garlic to the mixture and continue cooking for 2 minutes. Stir in Cajun seasoning, thyme, and bay leaves.

Pour in 1 cup stock to deglaze the pan, making sure to scrape up any bits from the bottom of the pan. Stir in remaining 5 cups stock and bring to a boil. Add browned sausage, chicken and pork back into the pan; stir in rice and bring to a boil again. Reduce heat, cover, and simmer until rice is tender and most of the liquid has been absorbed, about 25 minutes. Add up to 1 cup additional stock if necessary if liquid is absorbed before rice is tender.

Remove from heat; let stand 5 minutes before fluffing lightly with a fork. Serve sprinkled with green onions and hot sauce, if desired.

Heat olive oil and butter together in a large saucepan over medium heat; cook and stir sausage and onion until onion starts to brown, about 10 minutes. Add garlic; cook and stir until fragrant, 1 to 2 minutes.

Mix green bell peppers, zucchini, tomatoes, chicken broth, rice, Worcestershire sauce, and bay leaf into onion-sausage mixture; bring to a boil. Reduce heat and simmer until rice is tender and mixture is thickened, about 15 minutes.

Stir chicken and shrimp into tomato-sausage mixture; simmer until chicken and shrimp are heated through, 1 to 2 minutes.