OVEN BAKED JAMBALAYA
Submitted by yadeinu This is a simple, shortcut method to make a delicious one pan Jambalaya-type dish. READ MORE
Provided by Recipe By Member recipes
Categories Mains
Yield 6
Number Of Ingredients 6
Steps:
- Spray bottom of a large baking dish with oil.
- Pour rice into pan.
- Add diced onions on top of rice.
- Lay chicken pieces on top of rice/onions.
- Add sliced sausage around the pan between chicken pieces.
- Season the tops of the chicken to taste with salt, pepper,paprika,and if you like it spicy, add a little cayenne pepper too.
- Add the water to the pan according to the amount on the boxed rice instructions.
- Spray the tops of the chicken lightly with oil.
- Cover tightly with foil.
- Bake 350 for 60-75 minutes.
- Uncover and bake another 15-20 minutes to let the top of chicken brown.
KOSHER JAMBALAYA
Steps:
- In a big, heavy pot (think cast-iron), brown diced chicken in oil, salt, pepper, and red pepper flakes. Remove and reserve. Add sausage to pan; brown shortly, remove from pan and reserve with chicken. In same pan, saute onions and garlic. When onions are translucent, add tomato paste and cook until paste gets a darker, burgundy color. Stir in chopped tomatoes and half of chicken stock. Return chicken and sausage to pan. Cook until thick and bubbly. Add all remaining seasonings and rest of stock. Stir in uncooked rice. Now, don't stir anymore. Let it cook several minutes and then "turn": bring the sunken rice back up to the top to redistribute the ingredients. Since we're using a heavy pot, it shouldn't burn. "Turn" two or three more times, and cook with rice a total of 20-30 minutes until liquid is absorbed and rice is palatable. Serve with salad and french bread. Add some Tabasco for a little kick.
KOSHER JAMBALAYA RECIPE - (4.1/5)
Provided by á-8952
Number Of Ingredients 20
Steps:
- Heat olive oil in a large Dutch oven over medium-high heat. Add chopped onion, chopped bell pepper, minced garlic, and sausage; sauté 4 minutes or until vegetables are tender. Add rice, paprika, black pepper, oregano, onion powder, thyme, garlic salt, and bay leaf; cook 2 minutes. Add broth, water, tomato paste, hot pepper sauce, and diced tomatoes; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add fish; mix fish in well with the rice; cook 12 minutes on low heat. Let stand 5 minutes. Discard bay leaf. Stir in parsley. Serve immediately.
ONE POT JAMBALAYA RECIPE BY TASTY
Here's what you need: olive oil, boneless skinless chicken breasts, hot italian sausage, small bell peppers, jalapeño pepper, white onion, garlic, diced tomato, chicken stock, long grain white rice, cajun seasoning, dried thyme, cayenne pepper, bay leaf, large shrimp, small ham steak, frozen okra, salt and pepper
Provided by Melissa Bohn
Categories Dinner
Time 30m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Heat 1 tbsp oil in a crockpot or large, deep saute pan over medium-high heat. Add chicken and sausage and saute for 5-7 minutes, stirring occasionally, until the chicken is cooked through and the sausage is lightly browned. Transfer to a clean plate and set aside.
- Add the remaining 2 tablespoons of oil to the crockpot. Add bell peppers, jalapeño, onion and garlic. Sauté for 6 minutes, stirring occasionally, until the onions are softened.
- Add the diced tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne, bay leaf, and stir to combine. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is nearly cooked through, stirring every 5 minutes or so along the way so that the rice does not burn.
- Add the shrimp, ham, okra, and stir to combine. Continue to simmer, stirring occasionally, until the shrimp are cooked through and pink. Stir in the chicken and sausage, and remove and discard the bay leaf.
- Taste season the jambalaya with salt, pepper, and additional Cajun seasoning if needed. Remove from heat and serve warm.
Nutrition Facts : Calories 1269 calories, Carbohydrate 95 grams, Fat 77 grams, Fiber 4 grams, Protein 43 grams, Sugar 19 grams
CAJUN JAMBALAYA
This recipe took me a year to perfect. The secret to making a Cajun jambalaya is to get the right amount of fond, those delicious browned bits left behind from browning your meats, to build the flavor and color of your jambalaya. We're also going to add a little tomato paste for color and flavor.
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 23
Steps:
- For the Creole seasoning: Combine the salt, black pepper, cayenne, garlic powder, onion powder, paprika, white pepper and cumin in a medium bowl.
- For the jambalaya: Heat 2 tablespoons oil in a 5-quart heavy-bottomed pot or large Dutch oven over medium heat. Rub the chicken with the remaining 2 tablespoons oil and 2 tablespoons of the Creole seasoning in a medium bowl until evenly coated. Add the chicken to the pot and cook until golden brown, about 5 minutes. Transfer the chicken to a large bowl. Add the sausage to the pot and cook until browned, 4 to 5 minutes. Transfer to the large bowl with the chicken. The bottom of the pot should be covered with browned bits.
- Add the celery, onions and peppers and cook, stirring and scraping the bottom of the pot occasionally, until the onions are translucent, about 3 minutes. Stir in the garlic, bay leaf, cayenne, thyme and 2 teaspoons Creole seasoning. Add the rice and stir once or twice to coat. Stir in the tomato paste, Worcestershire sauce, cooked chicken and sausage and remaining Creole seasoning. Stir in the chicken stock. Bring to a boil, cover and reduce the heat to a simmer. Cook until the liquid is reduced, and you see little holes on the top, about 30 minutes.
- Use a fork to stir in half of the green onions and fluff the rice. Cover and cook for 10 minutes. Taste and adjust the seasoning. Garnish with the remaining green onions and serve immediately.
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