has anyone got areceipe for chicken jamabalya?

Answer 1

Tabasco makes the best hot sauce. They also have the best recipes. Try this.

http://www.tabasco.com/taste_tent/cooking/jambalaya_recipe.cfm

Answer 2

This serves 4...

1/3 cup celery -- chopped
1/4 cup onion -- chopped
1/4 cup green pepper -- chopped
2 cloves garlic -- minced
2 tablespoons butter or margarine
1 can tomatoes (14 1/2 oz) -- cut up
1 1/2 cups chicken broth
2/3 cup long-grain rice
1/2 teaspoon dried basil and thyme -- crushed
1 1/2 teaspoons Cajun seasoning
1/4 teaspoon black and cayenne pepper
1 teaspoon tabasco sauce
1 bay leaf
2 cups cooked chicken or turkey -- cubed

In a large skillet cook celery, onion, garlic and green pepper in butter or
margarine till vegetables are tender. Stir in the undrained tomatoes,
chicken broth, rice, basil, thyme, Cajun seasoning, peppers, Tabasco sauce
and bay leaf. Brink to boiling; reduce heat. Cover and simmer about 20
minutes or till rice is tender. Stir in chicken or turkey; cook till heated
through. Discard bay leaf.

Answer 3

Chicken, Shrimp and Andouille Jambalaya:

1¼ hours 10 min prep
8-10 servings

2 tablespoons extra-virgin olive oil
1 1/2 lbs boneless skinless chicken thighs
1 lb andouille sausages, cut into 1/4 inch slices
1 large onion, chopped
2 celery ribs, diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon sweet paprika
1/2 teaspoon salt
1/4-1/2 teaspoon cayenne pepper (optional)
1 1/2 cups long grain rice
1 (14 ounce) can tomatoes, chopped,with juice
2 cups chicken broth or stock
8 ounces medium shrimp, peeled and deveined
2 tablespoons chopped fresh parsley
3 green onions, finely chopped

1. Preheat oven to 350 degrees F.
2. In a large pan or Dutch oven, brown chicken in hot oil on both sides; remove and drain.
3. Add andouille, onion, celery, bell pepper, thyme, oregano, paprika, salt, and cayenne pepper to the pan, cooking and stirring for about 5 minutes until onions are tender.
4. Add rice, tomatoes with juice, and broth; bring to a boil.
5. Place rice mixture in a baking dish or oven-proof casserole; top with chicken; cover (can use foil) and bake at 350 degrees F for 40-45 minutes or until rice and chicken are done and tender.
6. Stir in shrimp, parsley, and green onions; cover and cook 5-8 minutes longer or until shrimp curl and turn bright pink and serve.

Answer 4

Chicken and Tasso Jambalaya

The jam in Jambalaya comes from the word "jambon" which is the African word for ham.

Ingredients:

1 chicken, boiled and deboned, reserving 31/2 cups chicken stock
3/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped bell pepper
1 tablespoon garlic
8 oz. chopped Tasso Ham
1 teaspoon Cajun or Creole Seasoning
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon paprika
1 (8 oz.) can Rotel tomatoes
2 cups Toro Brand Long Grain Rice
1/4 cup minced parsley
1/4 cup chopped green onions

Directions:

1. Heat oil in 6-quart saucepot. Add onions, celery, bell pepper, garlic and sauté for 5 minutes.

2. Add Tasso, Cajun or Creole Seasoning, thyme, salt, paprika, Rotel tomatoes and simmer for 10 minutes.

3. Add chicken stock and deboned chicken. Bring mixture to a boil.

4. Stir in the Toro Brand Long Grain Rice, lower the heat and cover the pot.

5. Cook jambalaya for 30 minutes, stirring every 10 minutes.

6. Add green onions and parsley.

Yields 6-8 servings.

Answer 5

--boil a chicken & de-bone (save the stock)
--onion, celery, garlic, bell pepper-saute in butter (in a big a&& pot)
--add a little tom. paste & brown it a bit
--add a bunch of tomatos & a few bay leaves-cook it down good
--put in some rice 2-3 cups & almost double it w/ chic. stock (consider the water from cooking the tomatos), also add the chicken and a pound or two of andouille sausage (you got to have sausage!-so much better)
--let go until rice cooks-be careful to not let it stick
-salt and cayenne pepper to taste

I'm sure the above tastes OK, but it ain't Jambalaya-
margarine -not olive oil
green not yellow pepper
cayenne-not chili pepper
NEVER use black pepper in creole/ cajun food(indegestion) Always use red- don't need alot, won't be too hot
Most important-DO NOT USE CHORIZO!!!
Chorizo is Mexican breakfast sausage(good stuff)-don't use it for this-until a couple of years ago, you couldn't even buy chorizo in Louisiana.

Answer 6

First of all, heat the frying pan over a high heat and brown the pieces of chorizo sausage, without adding any fat, then remove them from the pan to a plate and set aside. Then add a tablespoon of the oil and, when it's hot, brown the chicken and transfer that to the plate with the chorizo. Next, fry the onions for 2-3 minutes to brown them a little at the edges, then return the chorizo and chicken to the pan and add the garlic, celery, chilli and sliced pepper. Continue to fry for 4-5 minutes, till the celery and pepper are also softened and lightly tinged brown at the edges, adding a little more oil if you need to.

Now stir in the rice to get a good coating of oil, then add the Tabasco to the hot chicken stock. Next, add the chopped tomatoes and bay leaf to the pan, then pour in the stock. Season with salt and freshly milled black pepper, give it all one stir and push the rice down into the liquid. Now turn the heat to low, put a lid on and let it barely simmer for 20 minutes. Then, check that the rice is cooked and add a little more stock, if necessary. Cover with a lid for 5 more minutes, then serve, garnished with the chopped parsley and spring onions.

Ingredients
2 boneless, skinless chicken thighs (9 oz/250 g in total), cut into bite-sized pieces

4 oz (110 g) chorizo sausage, peeled and cut into ¾ inch (2 cm) pieces

1-2 tablespoons olive oil

1 medium onion, cut into ½ inch (1 cm) pieces

2 cloves garlic, crushed

2 sticks celery, trimmed and sliced into ½ inch (1 cm) pieces on the diagonal

1 green chilli, deseeded and finely chopped

1 yellow pepper, deseeded and cut into ½ inch (1 cm) slices

6 fl oz (175 ml) white basmati rice

about 1 pint (570 ml) hot chicken stock

1 teaspoon Tabasco sauce

3 medium tomatoes, dropped into boiling water for 1 minute, then peeled and chopped

1 bay leaf

salt and freshly milled black pepper


For the garnish:

1 tablespoon roughly chopped fresh flat-leaf parsley

2 spring onions, trimmed and finely sliced

Answer 7

http://southernfood.about.com/od/jambalayarecipes/Jambalaya_Recipes.htm
on that website there are links to a bunch of jambalaya recipies. here is one of them:

An easy chicken jambalaya recipe with rice, chicken, ham, shrimp, and vegetables.
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 cup diced cooked ham
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 ham, 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 8

Ingredients
2 boneless, skinless chicken thighs (9 oz/250 g in total), cut into bite-sized pieces


4 oz (110 g) chorizo sausage, peeled and cut into ¾ inch (2 cm) pieces


1-2 tablespoons olive oil


1 medium onion, cut into ½ inch (1 cm) pieces


2 cloves garlic, crushed


2 sticks celery, trimmed and sliced into ½ inch (1 cm) pieces on the diagonal


1 green chilli, deseeded and finely chopped


1 yellow pepper, deseeded and cut into ½ inch (1 cm) slices


6 fl oz (175 ml) white basmati rice


about 1 pint (570 ml) hot chicken stock


1 teaspoon Tabasco sauce


3 medium tomatoes, dropped into boiling water for 1 minute, then peeled and chopped


1 bay leaf


salt and freshly milled black pepper


For the garnish:

1 tablespoon roughly chopped fresh flat-leaf parsley


2 spring onions, trimmed and finely sliced


You will also need a 10 inch (25.5 cm) frying pan with a lid.



First of all, heat the frying pan over a high heat and brown the pieces of chorizo sausage, without adding any fat, then remove them from the pan to a plate and set aside. Then add a tablespoon of the oil and, when it's hot, brown the chicken and transfer that to the plate with the chorizo. Next, fry the onions for 2-3 minutes to brown them a little at the edges, then return the chorizo and chicken to the pan and add the garlic, celery, chilli and sliced pepper. Continue to fry for 4-5 minutes, till the celery and pepper are also softened and lightly tinged brown at the edges, adding a little more oil if you need to.

Now stir in the rice to get a good coating of oil, then add the Tabasco to the hot chicken stock. Next, add the chopped tomatoes and bay leaf to the pan, then pour in the stock. Season with salt and freshly milled black pepper, give it all one stir and push the rice down into the liquid. Now turn the heat to low, put a lid on and let it barely simmer for 20 minutes. Then, check that the rice is cooked and add a little more stock, if necessary. Cover with a lid for 5 more minutes, then serve, garnished with the chopped parsley and spring onions.

Answer 9

Chicken and Sausage Jambalaya

5 to 6 hot links (or other hot sausages), cut into bite size pieces
4 to 5 boneless chicken breasts, cut into bite size pieces
garlic salt
pepper
1 tbs butter
1 cup chopped onion
½ cup chopped celery
1 tsp minced garlic
2 cups white or brown minute rice
2 cups canned low sodium chicken broth

Place sausages in large deep pot with water to a depth of about 1 inch. Cook over medium-high heat until water boils away, about 10 minutes. Continue cooking the sausages until lightly brown. Remove sausages with slotted spoon and set aside.

Salt and pepper chicken pieces. Add butter to pan and cook over medium heat until browned, about 5 minutes. Remove chicken and set aside.

Add onion and celery to pot and sauté them until they are soft, about 5 minutes. Add the garlic and chicken broth, bring to a boil, reduce heat to low and cover. Simmer for about 10-15 minutes. Add reserved sausage and chicken, stir. Makes 4-5 servings.

Answer 10

This recipe of mine is fabulous:
Chicken, Shrimp and Andouille Jambalaya
http://www.recipezaar.com/28165
check out the pics!
It is also easy to use smoked sausage or kielbasa if you can't find andouille.

I also have a couple more tried & true jambalaya recipes, both with pics! Check them out!
http://www.recipezaar.com/recipes.php?q%5B%5D=jambalaya&chef=37636&ls=d
One calls for shrimp although you could substitute chicken instead, using boneless chicken breast.