Anybody have a jambalaya recipe?

Question

I have made it on my own and it was good, but I didn't get the same taste I was going for. It was missing sometihing in the spices. I would like an actual recipe if anyone has a good one. Thanks!

mmm, sounds wonderful everyone, thanks!

Answer 1

Okay, I am from Louisiana, so I have to share my "Louisiana Jambalaya" recipe.....Enjoy!

Louisiana Jambalaya
1/2 cup (1 stick) butter
2 red onions, chopped
5 green onions, chopped
1 large green bell pepper, chopped
4 garlic cloves, finely chopped
2 bay leaves
1 jalapeño chili, finely chopped with seeds
1 tablespoon Creole Seasoning
1/2 teaspoon ground cayenne pepper
1/2 teaspoon dried oregano, crumbled
2 tablespoons tomato paste
1 pound andouille sausage or hot Italian sausage, cut into 1/2-inch pieces
3/4 pound ham, cut into 1/2-inch pieces
2 14 1/2-ounce cans chicken broth
1 16-ounce can plum tomatoes, diced, with liquid
3 cups long-grain rice



Melt butter in heavy large Dutch oven over medium-high heat. Add red onions, 4 green onion, bell pepper, garlic, bay leaves, jalapeño, Creole Seasoning, cayenne pepper and oregano. Cover and cook until vegetables are tender, stirring occasionally, about 15 minutes. Mix in tomato paste. Add sausage, ham, broth, tomatoes and rice. Bring mixture to simmer. Reduce heat to low, cover and cook until rice is very tender, stirring occasionally, about 1 hour. Garnish with remaining green onion and serve.

Serves 10.


Chicken Jambalaya

INGREDIENTS:
1 broiler chicken, cut up, about 3 pounds
paprika
3 tablespoons olive oil
1 cup chopped onion
1 cup chopped green bell pepper
2 ribs celery, chopped
2 cloves garlic, minced
1/2 pound smoked sausage, thinly sliced
2 cans (14.5 ounces each) stewed tomatoes
2 cups chicken broth
1 cup long-grain rice
2 teaspoons leaf thyme, crumbled
1 1/2 teaspoons salt, or to taste
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce (Tabasco)
1 pound shrimp, shelled and deveined

PREPARATION:
Wash chicken and pat dry; rub with the paprika. Heat olive oil in a large skillet; add chicken and brown on all sides. Remove chicken from skillet. Add onion, green bell pepper, celery, and garlic. Sauté over low heat until onion is tender, about 10 minutes.

Stir in sausage, tomatoes, chicken broth, rice, thyme, salt, pepper, and hot sauce. Add chicken and turn to coat with sauce. Bring to a boil. Reduce heat, cover, and simmer for 30 minute, or until chicken is tender. Stir in shrimp and cook about 3 minutes longer, or just until shrimp turns pink.
Jambalaya recipe serves 6.

New Orleans Jambalaya (fast & easy)

Sausage Jambalaya Pasta

1 package Zatarain's Pasta Jambalaya Mix
1 lb smoked sausage, sliced
1 can green beans, drained
1 can yellow corn, drained


Brown sausage. Prepare Pasta Jambalaya according to package instructions. Add sausage, beans and corn to Jambalaya pot and simmer an additional 20 minutes.

Answer 2

Thunder Bay Grille Sausage Jambalaya recipe 1 1/2 pounds uncooked sweet Italian or Andouille sausage, sliced about 1/2-inch thick 1 cup medium diced onion 1/2 cup medium diced green bell peppers 1/2 cup medium diced celery 2 cups canned diced tomatoes with juice 2 cups uncooked long-grain enriched parboiled white rice 1 tablespoon chicken base 2 cups water 1 tablespoon hot pepper sauce or to taste 1 tablespoon Cajun spice In preheated 8-quart saucepan or Dutch oven, saute sausage about 5 minutes. Add all vegetables and cook 5 minutes. Add rice, stirring until well coated with liquid in pan. Mix chicken base with water and add all remaining ingredients. Bring to boil, reduce heat and cover. Simmer 20 minutes or until rice is cooked. Serve immediately, or chill and reheat before serving. Makes 4 to 6 servings. Variations: Vary the recipe by adding other meats. Good options include chicken, shrimp, scallops or pork. Adjust the level of spices to suit your taste.

Answer 3

1 lb. boneless chicken, cubed; AND/OR
1 lb. shrimp, boiled in Zatarain's and peeled; OR
1 lb. leftover holiday turkey, cubed; OR
1 lb. of any kind of poultry or fish, cubed; OR
Any combination of the above
1 lb. (hot) smoked sausage, andouille or chaurice, sliced on the bias; OR
1 lb. diced smoked ham
1 large onion, chopped
1 bell pepper, chopped
3 - 6 cloves garlic, minced (amount to taste; I like lots)
4 ribs celery, chopped
3 small cans tomato paste
4 large Creole tomatoes, peeled, seeded and diced; OR
1 28-oz. can tomatoes
8 cups good dark homemade chicken stock
Creole seasoning blend to taste (or 2 - 3 tablespoons); OR
2 teaspoons cayenne, 2 teaspoons black pepper, 1 teaspoon white pepper, 1 teaspoon oregano, 1/2 teapsoon thyme
2 bay leaves
Salt to taste
4 cups long-grain white rice, uncooked (Some people like converted rice, others prefer good old Mahatma. I use Uncle Ben's converted, as the rice doesn't get sticky or lumpy that way.)


In a sauté or frying pan, brown the chicken, sprinkling with Tony Chachere's seasoning if you've got it; a bit of salt, black pepper and red pepper otherwise. Don't brown if using leftover cooked bird, but you still might want to season the meat. Tear or cut the meat into bite-size pieces.

Brown the sliced smoked sausage or andouille and pour off fat. In the pot, sauté the onions, garlic, peppers and celery in oil until onions begin to turn transparent.

In the same pot, while you're sautéing the "trinity", add the tomato paste and let it pincé, meaning to let it brown a little. What we're going for here is an additional depth of flavor by browning the tomato paste a little; the sugar in the tomato paste begins to caramelize, deepening the flavor and color. Keep it moving so that it browns but doesn't burn. Some friends of mine hate this step, so you can skip it if you want, but then it won't be Chuck's jambalaya. :^)

Once the vegetables are translucent and the tomato paste achives sort of a red mahogany color, deglaze the pan with the about 2 cups of the stock, scraping the bottom of the pan to mix up any browned bits, and stir until smooth, making sure the sautéed vegetables, paste and stock are combined thoroughly. It should be fairly thick.

Add the Creole seasoning, tomatoes and salt to taste. Cook over low-medium heat for about 10 minutes. Add the meat and/or seafood and cook another 10 minutes; if you're using seafood, be careful not to overcook it.

Add the rest of the stock, check seasonings, and stir in the rice, combining thoroughly. Cook for about 20-25 minutes, or until the rice has absorbed all the liquid and is cooked through. If you haven't checked your seasonings before adding the rice, it's too late! It's much better for the rice to absorb the seasonings while it's cooking. Check seasoning anyway, then turn the heat down to low-medium and let the sauce thicken up a bit, with the pot uncovered, stirring frequently, for about 10 minutes. Stir thoroughly to combine all ingredients. When the jambalaya has thickened up a bit and has reached the "right" consistency (you'll know), it's done.

Serve with salad and French bread.


Chuck's Pasta Jambalaya
Decrease the chicken stock to 4 cups, use only 2 6-oz. cans of tomato paste and substitute one pound of rigatoni (cooked according to package directions) for the rice. Mix the sauce well with the pasta, place in a large baking dish and bake in a 350°F oven for about 10-15 minutes.

This is a fabulous variation, and I've decided that I may like it better this way than with rice. Use whatever pasta shape you like, but I like rigatoni best.

Answer 4

Here is a good recipe, I just made it last night and everyone loved it! It is the brown version, not red.

Chicken Jambalaya

One 3-4 pound chicken, cut into serving pcs. (I substitued the chicken for smoked pork roast I had leftover from the day before, and added smoked sausage).

3 cups long grain rice-uncooked
1/4 cup cooking oil (I used olive oil)
3 medium white onions-chopped fine
6 cups water(or chicken stock if you prefer)
1 tbsp salt, or to taste
2 1/2 tsp granulated garlic
1 cup green onions, chopped
1/2 cup green peppers, chopped
1/2 cup celery, chopped fine
1/4 tsp black pepper
Red pepper to taste
2 tbsp Louisiana hot sauce
(I also added, to taste, some cajun spice)

Fry chicken in cooking oil until golden brown. Remove chicken and oil, leaving just enough oil to cover bottom of pot. Add onions, and fry until golden brown. Put chicken back into pot with onions, and add 6 cups of water. Add remaining seasoning and simmer covered until chicken is tender. If necessary, add enough water to bring back to previous level. Bring back to a rolling boil, and add rice. Smmer uncovered for about 15 minutes-turn rice. Cover with tight fitting lid, let steam for 15 minutes, or until rice is tender. Turn rice once more, and turn fire off. Let stand for 10 minutes and then serve.
Jambalaya is more tasty if highly seasoned, so dont forget the red pepper. When adding salt, water should taste a little too salty, as rice absorbs considerable salt.
Good luck, hope it turns out well for you.

Answer 5

INGREDIENTS:
1 broiler chicken, cut up, about 3 pounds
paprika
3 tablespoons olive oil
1 cup chopped onion
1 cup chopped green bell pepper
2 ribs celery, chopped
2 cloves garlic, minced
1/2 pound smoked sausage, thinly sliced
2 cans (14.5 ounces each) stewed tomatoes
2 cups chicken broth
1 cup long-grain rice
2 teaspoons leaf thyme, crumbled
1 1/2 teaspoons salt, or to taste
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce (Tabasco)
1 pound shrimp, shelled and deveined
PREPARATION:
Wash chicken and pat dry; rub with the paprika. Heat olive oil in a large skillet; add chicken and brown on all sides. Remove chicken from skillet. Add onion, green bell pepper, celery, and garlic. Sauté over low heat until onion is tender, about 10 minutes.

Stir in sausage, tomatoes, chicken broth, rice, thyme, salt, pepper, and hot sauce. Add chicken and turn to coat with sauce. Bring to a boil. Reduce heat, cover, and simmer for 30 minute, or until chicken is tender. Stir in shrimp and cook about 3 minutes longer, or just until shrimp turns pink.
Jambalaya recipe serves 6

Answer 6

"Chicken Jambalaya" - 6 servings

2 1/2-3 lb. broiler-fryer chicken; cut up
2 cups water
1 1/2 teaspoons salt
1/4 teaspoon pepper
8 pork sausage links
1 cup uncooked regular rice
1/2 teaspoon dried thyme leaves
1/8-1/4 teaspoon ground red pepper
1 medium onion; chopped (about 1/2 cup)
1 large clove garlic; finely chopped
1 (16 oz.) can stewed tomatoes; undrained
Snipped parsley

Remove skin from chicken if desired. Place chicken, water, salt and pepper in Dutch oven or large pot. Heat to boiling; reduce heat. Cover and simmer 20 minutes. Remove chicken from broth. Skim fat from broth; strain broth.
Cook pork sausage in Dutch oven until brown. Drain fat, reserving 1 tablespoon in Dutch oven. Add chicken; stir in broth and remaining ingredients except parsley. Heat to boiling, stirring once or twice; reduce heat. Cover and simmer until thickest pieces of chicken are done and rice is tender, 30-40 minutes. Sprinkle with parsley and serve.

Answer 7

Shrimp and Chicken Jambalaya

3 tablespoons canola oil
1-1/2 pounds chicken, meat, sliced 1/2-inch thick
salt as needed
freshly ground black pepper as needed
1 pound andouille sausage, sliced 1/2-inch thick
2 cups minced yellow onion
2 cups diced green bell pepper
1-1/2 cups diced celery
2 teaspoons minced garlic
2 tablespoons paprika
1/4 teaspoon ground cayenne
1/4 teaspoon ground white pepper
2 cups chopped plum tomatoes, peeled and seeded, juice reserved
3 cups chicken broth or as needed
1 bay leaf
1/4 cup basil chiffonade
2 teaspoons chopped fresh thyme
1 teaspoon Tabasco
30 shrimp, 21 to 25 count, peeled and deveined
4 cups cooked short-grain rice
1 cup sliced scallions, white and green portions

Preparation:

Heat the oil in a Dutch oven over high heat until it shimmers. Season the chicken with salt and pepper and then sear in the hot oil, turning as necessary, until golden on all sides, about 8 minutes. Transfer to a warm plate or pan. Add the sausages to the pan and continue to sauté until they are lightly browned on both sides, about 6 minutes. Transfer to the same plate or pan as the chicken and reserve.

Add the onion, bell pepper, celery, garlic, paprika, cayenne and white pepper to the Dutch oven and cook over medium- low heat, stirring frequently, until the vegetables start to release some of their juices and are beginning to soften, about 10 minutes. Add the tomatoes with their juices and simmer briefly. Add the broth and bay leaf and bring the jambalaya to a simmer. Cover the Dutch oven and simmer, stirring occasionally, until the vegetables are almost completely tender, 15 minutes.

Return the browned chicken and sausage to the Dutch oven, along with any juices they may have released. Add the basil, thyme and Tabasco and return to a simmer over low heat until flavorful, about10 minutes. Add the shrimp to the jambalaya and simmer until the shrimp are cooked all the way through, 5 minutes.

Add the cooked rice and mix well. Serve the jambalaya in heated bowls, topped with the green onion.

Answer 8

Here's a couple that everyone has really enjoyed. Hope you like them too!

Shrimp and Sausage Jumbalaya

1 tablespoon canola oil
2/3 pound andouille sausage, sliced 1/4 inch thick
1 large red bell pepper, cut into a large dice
1 large onion, cut into a large dice
3 ribs celery, cut into a large dice
1 large head garlic, peeled and minced
Cayenne pepper, as needed
1/4 teaspoon kosher salt
Freshly ground black pepper
2 large tomatoes, cored, peeled, seeded, and chopped
1 pound medium shrimp, peeled
1 pint shucked oysters
2 bay leaves
3 cups long-grain rice, soaked in 3 changes of water
3 cups shrimp stock or water
2 bunches green onions, thinly sliced
1/4 teaspoon hot sauce, or to taste
Heat the canola oil in a Dutch oven or heavy-gauge pot over high heat. Add the sausage and cook, stirring occasionally, about 6 minutes. Add the bell pepper, onion, celery, and garlic, and season with cayenne pepper and salt and pepper, to taste. Cook stirring, until well browned, about 8 minutes. Stir in the tomatoes, shrimp, oysters, and bay leaves. Add the rice, stir gently; then add the stock. Gently move the spoon across the bottom of the pot, to make sure that the rice is not sticking. Bring to a boil, lower the heat and simmer, covered, until the rice has absorbed most of the liquid, about 15 minutes. Remove from the heat and let sit, covered, for 8 minutes.
To serve, transfer to a serving bowl, and mix in the green onions. Season with hot sauce.

Chef's notes: Jambalaya is a versatile dish; different combinations of other ingredients can work in this recipe.

After adding the rice, be careful when stirring, the less stirring the better. You don't want to pull our excessive starch from the grain--this is not risotto.

While simmering, be sure rice is not sticking to the bottom; you might need to add a little water or turn down the heat. If no andouille is available, substitute other sausages, smoked sausage is the best.

Everything Jambalaya

2 cups enriched white rice
1 tablespoon extra-virgin olive oil, once around the pan
1 tablespoon butter
1 pound boneless, skinless white or dark meat chicken
3/4 pound andouille, casing removed and diced
1 medium onion, chopped
2 ribs celery, chopped
1 green bell pepper, chopped
1 bay leaf, fresh or dried
Several drops hot sauce or 2 pinches cayenne pepper
2 to 3 tablespoons (a handful) all-purpose flour
1 (14-ounce) can diced tomatoes in juice
1(14-ounce) can or paper container chicken stock or broth
1 teaspoon (1/3 palmful) cumin
1 rounded teaspoon (1/2 palmful) dark chili powder
1 teaspoon (1/3 palmful) poultry seasoning
1 teaspoon Worcestershire sauce
1 pound medium shrimp, raw, deveined and peeled (ask for easy peel at fish counter)
Coarse salt and black pepper
Chopped scallions, for garnish
Fresh thyme, chopped for garnish
Cook rice to package directions.
Place a large, deep skillet over medium high heat. Add oil and butter to the pan. Cube chicken and place in hot oil and butter. Brown chicken 3 minutes, add sausage, and cook 2 minutes more. Add onion, celery, pepper, bay, and cayenne.
Saute vegetables 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more. Stir in tomatoes and broth and season with cumin, chili, poultry seasoning, and Worcestershire. Bring liquids to a boil and add shrimp.
Simmer shrimp 5 minutes until pink and firm. Remove the pot from the heat and place on a trivet. Ladle jambalaya into shallow bowls. Using an ice cream scoop, place a scoop of rice on to the center of the bowlfuls of jambalaya. Sprinkle dishes with salt, pepper, chopped scallions, and thyme leaves.

Answer 9

Chicken-and-Ham Jambalaya With Shrimp:

This wonderfully flavored one-dish meal is adapted from Eula Mae's Cajun Kitchen by Eula Mae Doré and Marcelle Bienvenu.

3/4 pound skinned and boned chicken thighs, cut into 1-inch cubes
3/4 pound skinned and boned chicken breasts, cut into 1-inch cubes
1 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon ground red pepper
2 tablespoons vegetable oil
1/2 pound cooked ham, cut into 1/2-inch cubes
2 medium-size yellow onions, chopped (about 2 cups)
1 large green bell pepper, seeded and chopped
1 1/2 celery ribs, chopped (about 1 cup)
4 whole garlic cloves
1 (16-ounce) can diced tomatoes, undrained
3 cups chicken broth
2 pounds medium-size fresh shrimp
1/2 cup chopped green onions tops
2 tablespoons chopped fresh parsley
1 teaspoon hot pepper sauce
2 cups uncooked long-grain rice, rinsed and drained

Sprinkle chicken evenly with salt and ground peppers.

Cook chicken in hot oil in a Dutch oven over medium heat 8 to 10 minutes or until brown on all sides. Remove chicken with a slotted spoon to a large bowl.

Add ham to Dutch oven, and cook, stirring constantly, 5 minutes or until lightly browned. Add ham to chicken; set aside.

Add onions and next 3 ingredients to Dutch oven, and cook 5 minutes, stirring to loosen any browned bits.

Drain tomatoes, reserving liquid. Stir reserved liquid and chicken broth into Dutch oven. Add chicken and ham; cover and cook over low heat 45 minutes.

Peel shrimp; devein, if desired.

Mash cooked garlic against side of Dutch oven, and blend into the mixture. Add shrimp, green onions, and remaining ingredients, and bring to a boil. Cover and reduce heat to medium low; simmer, stirring occasionally, 25 minutes or until rice is tender and liquid is absorbed.

Yield: Makes 6 to 8 servings

Answer 10

mines good use spicey sausage. buy some shrimp chicken boil the chicken and use the stock get some good pepper of you choce and what ever ya wanna put in it is fine. thats why the cajuns call it jumbalaya . its a bunck uf stuff jumbled togeter