Jambalaya

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This Jambalaya recipe builds flavors with andouille sausage, chicken and finally shrimp. Jambalaya is a traditional dish served on Fat Tuesday along with king cake and other celebratory foods.
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Course Main Dish
Cuisine American
Cook Time 60 minutes
Servings
Ingredients
Course Main Dish
Cuisine American
Cook Time 60 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
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Instructions
  1. Heat 1 tablespoon of oil in a pot over medium heat. Add the chicken, paprika, black pepper, garlic powder, Cajun seasoning, cayenne, and salt, and stir to coat.
  2. Once chicken is fully cooked, add the sausages and cook for 3 minutes.
  3. Remove the chicken and sausage from the pot and set aside.
  4. Using the same pot, add 1 tablespoon of oil to the pot. Add the onion, celery, green pepper, jalapeño, garlic, and salt and cook until vegetables are soft and tender, scraping any brown bits on the bottom of the pot, about 8-10 minutes.
  5. Add chicken stock, crushed tomatoes, cooked rice, and bay leaves. Stir well and add the chicken and sausage back into the pot. Put the lid on and and simmer for 10 minutes.
  6. Add the shrimp. Put the lid back on and cook for 5 minutes, or until shrimp are cooked through.
  7. Serve hot with a sprinkle of finely chopped scallions.

Jambalaya

Jambalaya

Prep Time: 0

Yield: 8

Jambalaya

Ingredients

  • 2 Tablespoons chopped parsley
  • 1 teaspoon salt
  • 1 (8-ounce) can tomato sauce
  • 3 cloves garlic, chopped
  • 1 pound pork sausage, cut into 1/4-inch slices
  • 1 (3-3 1/2 pound) fryer, cut up
  • 1/4 cup oil
  • 1/2 cup chopped bell pepper
  • 2 large ribs of celery, chopped
  • 2 large onions, chopped
  • 2 teaspoons salt
  • 1 teaspoon Tony's Creole Seasoning
  • 1 (6-ounce) can

Instructions

  1. Heat oil in a large, thick pot on medium-high heat. Add chicken pieces, brown on all sides and cook until tender (20-25 minutes). Add sausage, Tony's seasoning, and salt. Cover, lower heat, and cook until chicken is well-done, about 30 minutes.

    Remove chicken and sausage and drain all except 1/3 of the drippings from the pot. Add onions, celery, bell pepper and garlic, and saute until tender. Stir in tomato sauce and salt and return chicken (deboned, if preferred), and sausage to the pot. Cover and simmer about 10 minutes. Add the parsley and green onion tops, cooking an additional 5 minutes, covered. Fold in cooked rice (and optional water chestnuts) and simmer about 10 minutes. Makes 8 absolutely delicious servings!
https://www.culinarycafe.com/jambalaya/

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