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Jambalaya recipes - 8 recipes

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Another signature dish of Louisiana, jambalaya is usually rich and meaty

  • 1/4 cup olive oil
  • 1 yellow onion -- finely chopped
  • 1 red or yellow bell pepper -- seeded and chopped
  • 2 celery stalks -- finely chopped
  • 1/2 pound smoked ham -- diced (or smoked sausage)***
  • 3 clove garlic -- minced
  • 2 bay leaves
  • 1 1/2 teaspoons fresh oregano -- minced
  • 1 teaspoon fresh thyme -- minced
  • 1/4 teaspoon cayenne pepper
  • 3/4 cup chopped green onions
  • 1 eggplant (small) -- peeled and diced
  • 1 diced tomatoes -- canned
  • 1 1/2 cups chicken or vegetable stock
  • 1 cup uncooked long grain rice
  • sea salt
  • ground pepper
  • NOTE: I usually add 14-16oz Andouille sausage to the recipe instead of ham. I also add a pound of shrimp during the last 5-10 minutes of cooking time.
4.5/5 (6 Votes)

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Quick, clean and yummy! This pressure cooked Jambalaya is super efficient, mess free and locks in the great flavors...

  • MEATS:
  • 8 ounces andouille sausages, sliced
  • 8 ounces chicken breasts, boneless skinless, cut into 1-inch pieces
  • 8 ounces raw shrimp, peeled & deveined
  • 1 teaspoon creole seasoning or Essence spice
  • 1/2 teaspoon dried thyme leaves
  • 1 dash cayenne pepper
  • NON-MEATS:
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 green bell pepper, chopped
  • 1 teaspoon creole seasoning or Essence spice
  • 1/2 teaspoon dried thyme leaves
  • 1 cup long grain white rice
  • 2 cups canned tomatoes, undrained
  • 1 cup chicken broth
  • 3 tablespoons fresh parsley, minced or 3 teaspoons dried
4.1/5 (33 Votes)

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This recipe for Jambalaya is Kosher and serves a crowd so it is the perfect recipe to make at your next celebratory...

  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 cup chopped red bell pepper
  • 1 tablespoon minced garlic
  • 6-ounces andouille sausage, (Beef, Chicken-found at Cosco sometimes) sliced
  • 1 cup uncooked Jasmine long-grain white rice
  • 1 teaspoon paprika
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon garlic salt
  • 1 bay leaf
  • 2 cups fat-free, less-sodium chicken broth
  • 3/4 cup water
  • 1 tablespoon tomato paste
  • 1/2 teaspoon hot pepper sauce
  • 2 medium diced tomatoes, undrained
  • 0.5-pound Haddock, baccalau, cod, or other firm-fleshed white fish, chopped to small pieces (if using baccalau skip salt or it might get too salty)
  • 2 tablespoons chopped fresh parsley
3.7/5 (16 Votes)

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"Easy Southern classic with chicken, sausage, ham, and shrimp

  • 6 slices bacon, cut into 1 inch pieces
  • 1 cup chopped celery
  • 1 green bell pepper, seeded and chopped
  • 1 onion, chopped
  • 1/2 pound cubed cooked ham
  • 1/2 pound cubed cooked chicken
  • 1/2 pound cubed cooked sausage
  • 1/2 pound salad shrimp
  • 2 (14.5 ounce) cans crushed tomatoes, with liquid
  • 2 cups beef broth
  • 2 cups chicken broth
  • 1 teaspoon dried thyme
  • 2 teaspoons Cajun seasoning
  • 2 cups uncooked white rice
3.5/5 (4 Votes)

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Heat 1 tablespoon of oil in a large pot or Dutch oven over medium heat

  • 3 tablespoons cooking oil, divided
  • 2 tablespoons Slap Ya Mama/Cajun seasoning, (adjust to suit your tastes/heat preference)
  • 10 ounces andouille sausage, sliced into rounds
  • 1 pound boneless skinless chicken breasts or thighs, cut into 1 inch pieces
  • 1 onion diced
  • 1 small green bell pepper seeded and diced
  • 1 small red bell pepper, seeded and diced
  • 2 stalks/ribs celery, chopped
  • 4 cloves garlic, minced
  • 14 ounces can crushed tomatoes
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon each dried thyme and dried oregano
  • 1/2 teaspoon red pepper flakes (or 1/4 teaspoon Cayenne powder)
  • 1/2 teaspoon hot pepper sauce
  • 2 teaspoons Worcestershire sauce
  • 1 cup thinly sliced okra (or 1 teaspoon file powder)
  • 1 1/2 cups uncooked white rice (short grain or long grain)
  • 3 cups low sodium chicken broth
  • 1 pound raw shrimp/prawns tails on or off, peeled and deveined
  • Sliced green onions and chopped parsley, to garnish
4/5 (1 Votes)

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In a bowl, combine shrimp, chicken and Creole Seasoning

  • 3/4 pound raw shrimp, peeled, de-veined, rinsed and chopped
  • 1 small chicken breast, boned, skinned and chopped (generous 1/2 cup)
  • 1 tablespoon Emeril's Creole Seasoning (recipe follows)
  • 1/4 cup olive oil
  • 4 ounces chopped andouille sausage (or substitute another smoked sausage such as kielbasa or chorizo)
  • 1/4 cup chopped onions
  • 1/4 cup chopped green bell peppers
  • 1/4 cup chopped celery
  • 2 tablespoons minced garlic
  • 1/2 cup peeled, seeded and chopped Italian plum tomatoes (about 2)
  • 3 bay leaves
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot pepper sauce
  • 1 cup chicken stock or broth
  • 1 teaspoon salt
  • 3 turns freshly ground black pepper
  • 1 1/2 cups couscous
0/5 (0 Votes)

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Hit Saute Cook sausage for 6 min

  • 1 Tbsp. oil
  • 12 oz andouille sausage
  • 1 lb shrimp
  • 1 lb chicken, 1 inch chunks
  • 1 cup onion, chopped
  • 1 cup bell pepper, chopped
  • 1 cup celery, chopped
  • 1 Tbsp garlic, chopped
  • 1 tsp thyme
  • 1 Tbsp cajun seasoning
  • 1/2 tsp. salt
  • 2 cups diced tomatoes
  • 1 tsp. Worcestershire sauce
  • 2 cups chicken stock
  • 2 bay leaves
  • 1 1/2 cups long grain rice or riced cauliflower
0/5 (0 Votes)

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Cook rice to package directions

  • 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
  • 2 cups enriched white rice
0/5 (0 Votes)

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