Best Cajun Jumble Laya Stoup Rachael Ray Recipes

CAJUN JUMBLE-LAYA STOUP (RACHAEL RAY)

Cajun Jumble-Laya Stoup (Rachael Ray) image

Rachael's take on a less carb Jambalaya. She says this is a Jumble that's a lot like Jambalaya. Enjoy! Note from Rachael: Okra not your thing? Substitute frozen defrosted French-cut green beans.

Provided by HallieandColtonsMoma

Categories Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons vegetable oil
1 lb andouille sausage, sliced on an angle into 1/2-inch-thick slices
2 lbs chicken tenders, cut into bite-size pieces
1 medium yellow onion, sliced
3 large garlic cloves, chopped
3 celery ribs, chopped
1 green pepper, quartered, then sliced into thin strips
1 red bell pepper, quartered, then sliced into thin strips
4 sprigs fresh thyme
2 cups chicken stock
1 cup tomato juice
1/4 cup hot sauce
1 lb medium raw shrimp, peeled and deveined
8 ounces frozen okra, defrosted
1/4 cup fresh flat-leaf parsley, chopped
4 scallions, green and white parts, thinly sliced

Steps:

Heat a large, deep skillet over high heat with the vegetable oil.
Add the andouille sausage and brown for 2 to 3 minutes. Move the andouille sausage to one side of the pan and add the chicken tenders. Season the meat with salt and pepper. Continue to cook for another 3 minutes, and until the chicken starts to brown.
Stir to combine the chicken with the andouille sausage, then add the onion, garlic, celery, green and red bell peppers, and thyme sprigs. Cook, stirring frequently, for 5 minutes.
Add the chicken stock, tomato sauce, and hot sauce and bring up to a boil.
Add the shrimp and okra, cover the pot, and simmer for 5 minutes or until the shrimp are firm and pink. Uncover the stoup and stir.
Turn the heat off, stir in the parsley and scallions, and serve.

Nutrition Facts : Calories 932.3, Fat 44.5, SaturatedFat 13.3, Cholesterol 372.5, Sodium 2426.1, Carbohydrate 25.8, Fiber 4.2, Sugar 11, Protein 103.2

LASAGNA STOUP ALA RACHAEL RAY

Lasagna Stoup Ala Rachael Ray image

I saw this recipe....in Everyday Rachael Ray Mag March/2009..simple ingredients, had them all on hand...made a wonderful pot of soup!! Only thing we missed....no crusty bread to dip in bowl....next time ........

Provided by katie in the UP

Categories Cheese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons extra virgin olive oil
1 lb ground beef (extra lean)
1 large onion, finely chopped
2 carrots, peeled and grated
4 garlic cloves, finely chopped (I grated them)
1 (32 ounce) box chicken stock
1 (28 ounce) can crushed tomatoes
1/2 lb lasagna noodle, broken
1 cup basil leaves, torn (I had to use dried...approx 3 tbls)
1 cup ricotta cheese
parmesan cheese
1 tablespoon italian seasoning (my addition)
1 teaspoon crushed red pepper flakes (my addition)

Steps:

In a soup pot, heat oil over med high heat.
Add the beef, season with salt and pepper and cook until browned, 3 to 4 minutes.
Stir in the onion, carrots and garlic and cook until softened, 5 to 7 minutes.
Stir in 2 cups water, the chicken broth and tomatoes; and dried seasonings -- if using fresh add later, cover and bring to a boil.
Add the pasta and cook until al dente, about 15 minutes.
Serve stoup in bowls and dollop with ricotta.
Pass the parm at the table.

Nutrition Facts : Calories 793.8, Fat 35.9, SaturatedFat 13.7, Cholesterol 115.3, Sodium 902.9, Carbohydrate 73.6, Fiber 6.9, Sugar 15.2, Protein 44.1

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »