JAMBALAYA
Steps:
- Add oil to a large nonstick saucepan. Over medium heat, sauté onion, garlic, bell pepper and celery until onion is translucent. Add parsley, ham, chicken, bay leaf, and cayenne pepper. Cook, stirring often, 5 to 6 minutes. Add tomatoes (with juice), tomato sauce, and 1 3/4 cups cold water. Gently simmer, uncovered, stirring occasionally, about 5 minutes. Pour rice into the pan and stir well. Bring mixture to a boil. Lower heat and simmer, covered, 45 minutes or until rice is cooked and absorbs most of the liquid. Stir in shrimp and cook 5 minutes more. Remove bay leaf. Season to taste with cayenne pepper and salt.
BROWN RICE JAMBALAYA
Make and share this Brown Rice Jambalaya recipe from Food.com.
Provided by Iowahorse
Categories Gumbo
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Put ham or bacon in a 4-quart soup kettle and cook over low heat until fat is rendered.
- Increase heat to medium and stir until cooked, about 5 minutes.
- Remove chicken skin, cut meat off the bones and then cut boneless chicken into bite-size pieces.
- Add to kettle or skillet with bacon or ham and toss until color turns pale, about 4 minutes.
- Remove bacon or ham and chicken with a slotted spoon and put on paper toweling; set aside.
- Add sausage to kettle and brown all over, about 6 to 8 minutes; remove.
- Leave 2 tablespoons fat in kettle; pour off and discard remaining fat.
- Insert metal blade in food processor.
- Mince garlic by adding to machine with motor on.
- Add onion and chop very coarsely with half second pulses.
- Add green pepper and process with half-second pulses until mixture is chopped to medium consistency.
- Add mixture to kettle and stir over low heat until softened, about 10 minutes.
- Process tomatoes until pureed; set aside.
- Add rice to ingredients in kettle and stir over low heat for 2 minutes.
- Then stir in oregano Thyme, file, black pepper, cayenne pepper and cumin.
- Add tomatoes and broth.
- Stir well and let mixture to boiling.
- Reduce heat to low, cover and cook rice mixture 15 to 20 minutes.
- Cut sausage into 1/4-inch thick coin like slices.
- Mix sausage, ham and chicken pieces into rice.
- Cover and cook until rice is tender (rice may not absorb all the liquid) about 20 minutes longer.
- Taste and adjust seasoning, adding salt as needed.
- Stir shrimp into hot rice mixture, cover pot and let stand for 8 to 10 minutes.
- Serve rice with shrimp, meats and liquid.
- Serves 8.
BROWN RICE JAMBALAYA
Nice nuttiness from the brown rice, also lower in fat and sodium free, it says, from the local newspaper. We liked it a lot!!
Provided by Derf2440
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large Dutch oven, heat oil over medium high heat, Add chicken, browning well on all sides; transfer chicken to plate, add sausage; cook until browned.
- Add onions, celery, green pepper and garlic; cook until softened, about 5 minutes.
- Add rice; stir to coat and continue cooking one minute.
- Add stock, salt, pepper and cayenne; bring to boil stirring well.
- Nestle chicken pieces into rice.
- Cover, cook over low heat until chicken is cooked through, liquid is absorbed and rice is tender, about 30 minutes.
- Remove from heat, stir in cilantro or parsley and leave covered 10 minutes.
- Garnish with sliced jalapeño.
- (I added the jalapeño into the jambalaya with the green pepper, rather than use it as a garnish).
Nutrition Facts : Calories 697.4, Fat 38.9, SaturatedFat 11.2, Cholesterol 95.8, Sodium 1331.4, Carbohydrate 50.7, Fiber 3.5, Sugar 6.5, Protein 34.8
SIMPLE BROWN RICE JAMBALAYA
I quickie recipe I can have on the table in about 30 minutes. I have to triple this for my brood. Not spicy but flavorful. Add cayenne pepper or red pepper flakes as you please. Pass around the hot sauce.
Provided by princess buttercup
Categories Stew
Time 40m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Heat olive oil in medium pan over medium heat.
- Add cut up chicken and stir around about 10 minutes.
- Add sausage and bell pepper and cook 5 minutes.
- Add shrimp, stewed tomatoes with juice, rice and water.
- Heat to boiling over high heat.
- Reduce heat to low and cover with lid.
- Simmer 15 minutes until rice is tender.
Nutrition Facts : Calories 431, Fat 16.3, SaturatedFat 3.9, Cholesterol 147.1, Sodium 821.7, Carbohydrate 37.3, Fiber 2.4, Sugar 8.1, Protein 33.3
CRAWFISH & SAUSAGE BROWN RICE JAMBALAYA!
Even when cooking for meat-eaters (ummm, that would be mainly my husband,) I like to at least sneak in a healthier ingredient or two! After taking a cooking class in New Orleans, I came home and re-created this Cajun classic using brown rice instead of white. Not sure the whole grain goodness offsets the fat from the sausage:(:(---but His Meatship gave it rave reviews, By the way, this dish is often mislabeled "Creole"---there is some crossover, but the origins of "Cajun" food are different. Creole is more *haute cuisine*, if you will, whereas Cajun fare was more the working man's food, historically. This is an excellent, economical buffet dish for a crowd.
Provided by La Dilettante
Categories One Dish Meal
Time 1h5m
Yield 8-10 , 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Thaw crawfish tails, but do not drain.
- Heat oil in large soup pot (cast iron is best!) and throw in the sausage, browning well. Add onion, pepper, celery, and garlic, and cook until soft.
- Add rice, broth, and seasonings, and bring to boil.
- Turn heat to simmer and cook UNcovered until liquid is absorbed and rice is tender. You may need additional broth, but don't add more than necessary, as jambalaya should not be soupy.
- When rice is done, add the parsley and crawfish, and continue heating for about 5 minutes.
- Serve with a crisp green salad and a baguette of French bread.
Nutrition Facts : Calories 472.4, Fat 22.8, SaturatedFat 6.7, Cholesterol 93.2, Sodium 1101.6, Carbohydrate 42.1, Fiber 2.6, Sugar 2.8, Protein 23.8
BROWN RICE JAMBALAYA
Although Jambalaya is typically a main course, for your low-carb lifestyle it is used as a side dish or a light meal served with a salad.
Provided by Allrecipes Member
Yield 6
Number Of Ingredients 10
Steps:
- Trim the tops of the scallions to remove any bruised ends. Cut off the top 1/3 of the green part, mince and set aside for a garnish. Mince the rest of the scallions and the garlic. Dice the celery and the bell peppers.
- Cut sausage and chicken into bite sized pieces.
- In a large heavy pot over medium heat, cook the sausage until brown (about 5 minutes); transfer to a bowl. Add the chicken to the pot and sear on all sides (about 3 minutes), transfer to the bowl.
- Pour off the fat, except for about 1 Tbsp worth. Add the celery, the white part of the scallions, the garlic and the bell peppers. Saute for about 5 minutes. Add the chicken stock, the chicken, sausage, rice and Cajun seasoning. Bring to a boil, stir, reduce heat to a simmer, cover and cook for 30 minutes.
- Check tenderness of the rice. If it is still too crunchy, cook a little longer (adding more stock if needed).
Nutrition Facts : Calories 437.9 calories, Carbohydrate 19.8 g, Cholesterol 99.9 mg, Fat 26.1 g, Fiber 2.6 g, Protein 29.4 g, SaturatedFat 8.8 g, Sodium 1017.2 mg, Sugar 3 g
QUICK AND EASY JAMBALAYA
This recipe is a quick and easy way to enjoy jambalaya without spending too much time in the kitchen. It has just enough spice to give it a kick without making it too spicy. I use turkey kielbasa to make this recipe a little more healthy. I also suggest making your own home-mixed Cajun seasoning to avoid too many unnecessary additives.
Provided by NanLan
Categories 100+ Everyday Cooking Recipes
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Boil sausage until hot, 8 to 12 minutes; drain.
- Heat canola oil in a pot over medium-high heat; saute sausage, celery, bell pepper, and onion in hot oil until vegetables start to soften, about 5 minutes.
- Stir chicken and Cajun seasoning into the vegetable mixture. Pour broth and tomatoes into the pot; bring to a boil, add the rice, and stir. Return mixture to a boil, reduce heat to medium-low, cover pot, and simmer mixture until for 5 minutes. Remove cover, stir, and continue to simmer until the rice has absorbed the liquid and is tender, about 5 minutes more.
Nutrition Facts : Calories 506.5 calories, Carbohydrate 45.4 g, Cholesterol 82.7 mg, Fat 22.6 g, Fiber 4.6 g, Protein 29.6 g, SaturatedFat 6.2 g, Sodium 2037.5 mg, Sugar 7.6 g
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