Elswets Jambalaya Rice Food

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JAMBALAYA



Jambalaya image

Spicy jambalaya with chicken and andouille sausage.

Provided by Terri

Categories     Soups, Stews and Chili Recipes     Stews     Jambalaya Recipes

Time 1h5m

Yield 6

Number Of Ingredients 17

2 tablespoons peanut oil, divided
1 tablespoon Cajun seasoning
10 ounces andouille sausage, sliced into rounds
1 pound boneless skinless chicken breasts, cut into 1 inch pieces
1 onion, diced
1 small green bell pepper, diced
2 stalks celery, diced
3 cloves garlic, minced
1 (16 ounce) can crushed Italian tomatoes
½ teaspoon red pepper flakes
½ teaspoon ground black pepper
1 teaspoon salt
½ teaspoon hot pepper sauce
2 teaspoons Worcestershire sauce
1 teaspoon file powder
1 ¼ cups uncooked white rice
2 ½ cups chicken broth

Steps:

  • Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
  • In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
  • Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.

Nutrition Facts : Calories 465.1 calories, Carbohydrate 42.4 g, Cholesterol 73.1 mg, Fat 19.8 g, Fiber 3 g, Protein 28.1 g, SaturatedFat 5.7 g, Sodium 1632.7 mg, Sugar 2 g

JAMBALAYA



Jambalaya image

Really good. I do cook the rice separate, that way I don't make glue, and you can make it hotter-I do!

Provided by Diana Adcock

Categories     Chicken

Time 1h50m

Yield 8-10 serving(s)

Number Of Ingredients 17

2 teaspoons shortening
1 cup onion, finely chopped
1 cup green pepper, finely chopped
1 cup celery, finely chopped
4 garlic cloves, minced
1 chicken, cut into pieces
2 lbs chorizo sausage (or a good reliable hot sausage you know of) or 2 lbs andouille sausages (or a good reliable hot sausage you know of)
3 cups fresh ripe tomatoes, chopped or 2 (14 1/2 ounce) cans diced tomatoes
2 1/2 cups chicken stock
2 teaspoons thyme
1/2 teaspoon oregano
1 teaspoon parsley
1 teaspoon cayenne (what ever your taste buds can handle) or 1 teaspoon chili powder (what ever your taste buds can handle)
1 1/2 teaspoons salt
1 teaspoon black pepper
6 cups cooked long-grain rice
cayenne (to offer at table) or Tabasco sauce (to offer at table)

Steps:

  • Melt shortening in a large/huge saucepan over medium heat.
  • Cook chicken pieces until brown on all sides and cooked about half way through, around 20 minutes or so.
  • Remove and add onion, green pepper, celery and garlic.
  • Cook slowly stirring now and again until onions are tender.
  • Add sausage and cook 10 min more.
  • Return chicken and add all remaining ingredients EXCEPT rice and stir together well.
  • Cover and simmer for 30 min stirring now and again.
  • Remove cover and continue to cook until broth cooks down a bit-you don't want it too thick as the rice will soak up the juice.
  • Serve up the rice in bowls and ladle the Jambalaya on top, and offer more cayenne or Tabasco at the table.
  • ***I know that cooking the rice on the side and not in the dish will cause some to have a heart attack, but I've found the flavor much better this way, IMHO.
  • Diana.

EVERYTHING JAMBALAYA



Everything Jambalaya image

Although I was "not an easy child," my Cajun daddy says there are many reasons he loves me. I think this recipe may be at the top of a very short list!

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 21

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

Steps:

  • 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.

ELSWET'S ROAST CHICKEN



Elswet's Roast Chicken image

Just totally awesome. Juicy, flavorful roast chicken. This is a standard at our house. We hope you like it, too.

Provided by Pagan

Categories     Whole Chicken

Time 2h8m

Yield 1 roasted chicken, 8 serving(s)

Number Of Ingredients 11

4 lbs roasting chickens
1 large sweet apple, cored and quartered
1 large white onion, quartered
1 teaspoon virgin olive oil
2 sprigs fresh thyme
2 garlic cloves, peeled, pressed
1/2 teaspoon fresh ground rosemary, measurement after grinding
1/2 cup brewed coffee, Starbucks Kenya is awesome
1/2 teaspoon rubbed sage
salt and pepper
3 leaves fresh sage

Steps:

  • Preheat oven to 350°F.
  • Wash, dry, and oil your chicken.
  • Place on rack in a shallow open roasting pan. Rub the skin with salt and pepper, rubbed sage, and fresh ground rosemary. Place onion, apple, thyme, coffee, garlic, and sage leaves into cavity.
  • Cover the top and sides of the bird with clean white cheasecloth which has been moistened with oil. Place the pan in preheated oven. Do not add water [just the coffee] or cover the pan!
  • Baste the chicken from time to time with the pan drippings.
  • Roast for 30-45 minutes per pound, depending on chicken size, allowing longer per pound for a smaller chicken than for a larger one.
  • About 3/4 through the cooking time, turn the bird breast side up and finish cooking. The chicken is done when the thigh meat is soft when pinched.
  • Do NOT pierce the skin with a fork as this allows all the wondermous juices to escape.
  • Remove chicken to a heated platter and serve.
  • If you do not have access to the oil cloth, loosely cover the bird for the first 3/4 of cooking, turn, and remove cover for the remainder of baking time to allow browning.

Nutrition Facts : Calories 345.1, Fat 23.9, SaturatedFat 6.7, Cholesterol 106.9, Sodium 101.1, Carbohydrate 5.9, Fiber 1.1, Sugar 3.7, Protein 25.5

ELSWET'S JAMBALAYA RICE



Elswet's Jambalaya Rice image

This is like a little taste of New Orleans. Growing up very near there, my Wife and her mother would make frequent trips into nearby New Orleans. This is one of the many dishes made at home by my mother in law, while my Wife was young. It's a favorite in our house. Maybe it will be a favorite in yours.

Provided by Pagan

Categories     One Dish Meal

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 16

2 garlic cloves, minced
1/2 cup celery, stalk and leaves, minced
1/2 cup bell pepper, red and green, minced
2 whole onions, 1 white, 1 purple, finely chopped
2 cups rice, uncooked measurement, cooked, rinsed, and drained
8 ounces tomato sauce or 4 fresh tomatoes, diced precooked and set aside
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano
1/4 teaspoon sage, rubbed
1/2 teaspoon cayenne pepper
1 tablespoon vinegar, balsamic
4 ounces cheese, diced, use your favorite type and brand of colorful cheese, Velveta Cheddar etc
2/3 cup milk
1 lb smoked sausage, cut into disks, and then quartered
1/2 teaspoon sassafras leaves, ground ... otherwise known as gumbo file'

Steps:

  • JAMBALAYA RICE -- In a fairly large pot, cook your sausage over medium heat. When done, remove to draining plate, and set aside.
  • Into the sausage oil, toss the garlic, onions, peppers, and celery and saute until opaque [about half translucent, or half done].
  • Add in the cooked rice, tomato sauce, salt, peppers, other spices, balsamic vinegar and stir until fully blended, add the sausage and stir again. Continue to cook over a low heat while you prepare the cheese sauce.
  • CHEESY ROUX -- Over a low-medium heat, melt diced cheese with the milk and the gumbo file', stirring slowly and continually, until cheese and milk are creamy.
  • Pour over Jambalaya and stir until blended. Serve hot. Goes great with cheesy biscuits. It also serves well as a side dish with any seafood, or as a main dish using seafood [shrimp, clam, oysters, fish, etc] or small cut bite size chicken in place of the sausage!

LOUISIANA JAMBALAYA



Louisiana Jambalaya image

My husband helped add a little spice to my life. He grew up on Cajun cooking , while I ate mostly meat-and-potato meals. —Sandi Pichon, Memphis, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 12 servings.

Number Of Ingredients 18

1/4 cup canola oil
1/2 pound smoked sausage, halved and sliced
2 cups cubed fully cooked ham
2 celery ribs, chopped
1 large onion, chopped
1 medium green pepper, chopped
5 green onions, thinly sliced
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
2 cans (14-1/2 ounces each) chicken broth
1 cup uncooked long grain rice
1/3 cup water
4-1/2 teaspoons Worcestershire sauce
2 pounds peeled and deveined cooked shrimp (31-40 per pound)

Steps:

  • In a Dutch oven, heat oil over medium-high heat. Add sausage and ham; saute until lightly browned. Remove and keep warm. In drippings, saute celery, onion, green pepper and green onions until tender. Add garlic; cook and stir 1 minute longer. Stir in tomatoes, thyme, salt, pepper and cayenne; cook 5 minutes longer., Stir in broth, rice, water and Worcestershire sauce. Bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 20 minutes. Stir in sausage mixture and shrimp; heat through. , Freeze option: Prepare jambalaya as directed, omitting rice and shrimp. Freeze shrimp and cooled jambalaya in separate freezer containers. Store rice in an airtight container at room temperature. To use, partially thaw jambalaya in refrigerator overnight. Place jambalaya in a 6-qt. stockpot; heat through. Add rice; cook, covered, about 10 minutes. Add frozen shrimp; continue cooking until shrimp are heated through and rice is tender, 5-7 minutes.

Nutrition Facts : Calories 295 calories, Fat 12g fat (3g saturated fat), Cholesterol 143mg cholesterol, Sodium 1183mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein.

JEN'S JAMBALAYA



Jen's Jambalaya image

My family loves a lot of flavor and spice in our food and jambalaya delivers. This is my version of a New Orleans jambalaya that's got a nice kick to it but not overly hot for those whose tongues can't handle it.

Provided by JenC

Categories     Soups, Stews and Chili Recipes     Stews     Jambalaya Recipes

Time 1h

Yield 4

Number Of Ingredients 15

2 tablespoons margarine or butter
¼ cup chopped onion
⅓ cup chopped celery
¼ cup chopped green pepper
1 (14.5 ounce) can diced tomatoes
1 ½ cups chicken broth
⅔ cup long grain white rice
1 teaspoon dried basil
¼ teaspoon garlic powder
¼ teaspoon black pepper
¼ teaspoon hot sauce
1 bay leaf
⅔ cup diced cooked chicken breast
⅔ cup cooked crumbled Italian sausage
⅔ cup peeled cooked shrimp

Steps:

  • Melt margarine in a large saucepan over medium heat. Stir in onion, celery, and green pepper; cook until softened, about 5 minutes. Pour in diced tomatoes, chicken broth, and rice; season with basil, garlic, pepper, hot sauce, and bay leaf. Bring to a boil over medium-high heat, then turn heat to medium-low, cover, and simmer until the rice is done, about 20 minutes.
  • Once the rice has cooked, stir in chicken, sausage, and shrimp. Simmer for a few minutes until heated through. Remove bay leaf before serving.

Nutrition Facts : Calories 374.6 calories, Carbohydrate 31.9 g, Cholesterol 80 mg, Fat 16.8 g, Fiber 1.9 g, Protein 21.1 g, SaturatedFat 4.7 g, Sodium 1064.2 mg, Sugar 4.1 g

LOW CARB JAMBALAYA



Low Carb Jambalaya image

A jambalaya for the low-carb and paleo crowd. It's rice free, with extra veggies to make up the volume. Just as delicious and flavorful as traditional jambalaya, without the insulin spike!

Provided by Morgan Mallory

Categories     Soups, Stews and Chili Recipes     Stews     Jambalaya Recipes

Time 45m

Yield 6

Number Of Ingredients 13

1 tablespoon olive oil
1 tablespoon butter
1 large onion, diced
2 andouille sausage, halved lengthwise and cut into 1/4-inch half-moons
6 cloves garlic, finely chopped
1 (14 ounce) can crushed tomatoes
3 green bell peppers, seeded and diced
2 zucchinis, diced
2 tablespoons Cajun seasoning
1 teaspoon hot sauce, or to taste
1 cup chicken broth
1 pound chicken breast, cooked, cooled, and chopped
1 pound cooked, peeled, and deveined shrimp

Steps:

  • Heat olive oil and butter in a large saucepan over medium heat. Add the onion and andouille sausage and cook and stir until the onion starts to brown, about 10 minutes. Stir in garlic and cook until fragrant, 1 to 2 minutes.
  • Mix in crushed tomatoes, green bell peppers, zucchinis, Cajun seasoning, hot sauce, and chicken broth; bring mixture to a boil, reduce to a simmer, and cook uncovered until the liquid cooks off and the mixture is thick, about 15 minutes. Stir in chicken and shrimp and simmer until heated through, 1 to 2 minutes.

Nutrition Facts : Calories 259.8 calories, Carbohydrate 14.5 g, Cholesterol 166.6 mg, Fat 8.5 g, Fiber 3.7 g, Protein 31.8 g, SaturatedFat 2.7 g, Sodium 974.5 mg, Sugar 3.8 g

GULF COAST JAMBALAYA RICE



Gulf Coast Jambalaya Rice image

As the stew of the South, jambalaya is a definite staple. For ages, home cooks have been making their own tweaks on the traditional recipe. This rendition is my favorite. -Judy Batson, Tampa, Florida

Provided by Taste of Home

Categories     Dinner

Time 3h35m

Yield 8 servings.

Number Of Ingredients 12

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 pound smoked kielbasa, cut into 1/4-inch slices
2 cups chicken stock
1 large green pepper, chopped
1 cup chopped sweet onion
2 celery ribs, chopped
2 garlic cloves, minced
2 teaspoons Creole seasoning
1 teaspoon seafood seasoning
1 teaspoon pepper
1 pound uncooked medium shrimp, peeled and deveined
2 cups uncooked instant rice

Steps:

  • Place the first 10 ingredients in a 5-qt. slow cooker. Cook, covered, on low 3-4 hours, until chicken is tender., Stir in shrimp and rice. Cook, covered, 15-20 minutes longer, until shrimp turn pink and rice is tender.

Nutrition Facts : Calories 395 calories, Fat 18g fat (6g saturated fat), Cholesterol 138mg cholesterol, Sodium 861mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein.

CHEF JOHN'S SAUSAGE & SHRIMP JAMBALAYA



Chef John's Sausage & Shrimp Jambalaya image

While true jambalaya is really more of a thicker rice stew than a soup, it's one of those dishes that more stock can be added to easily make it into a soup recipe. Serve garnished with green onion.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews     Jambalaya Recipes

Time 1h15m

Yield 4

Number Of Ingredients 15

2 tablespoons butter
8 ounces andouille sausage, cut into 1/4-inch slices
2 tablespoons ground paprika
1 tablespoon ground cumin
½ teaspoon cayenne pepper
½ cup diced tomatoes
1 large green bell pepper, diced
2 stalks celery, sliced 1/4 inch thick
4 green onions, thinly sliced
1 teaspoon salt
1 bay leaf
1 cup uncooked brown rice
3 cups chicken stock
1 pound large shrimp, peeled and deveined
salt and ground black pepper to taste

Steps:

  • Place butter and sausage in a large stockpot over medium heat; cook and stir for 5-6 minutes until sausage begins to brown.
  • Stir in paprika, cumin and cayenne; cook for 1 minute.
  • Stir tomatoes, celery, green pepper, green onions, salt, and bay leaf into sausage mixture.
  • Add brown rice and stir to combine. Stir in chicken stock and turn heat to low. Cover and cook for until rice is just tender, about 45 minutes.
  • Stir in shrimp, replace lid and cook for 5 minutes. Season with salt and black pepper.

Nutrition Facts : Calories 495.3 calories, Carbohydrate 37.3 g, Cholesterol 220.9 mg, Fat 25.2 g, Fiber 5.3 g, Protein 30.3 g, SaturatedFat 9.9 g, Sodium 1909.3 mg, Sugar 3.1 g

VEGAN JAMBALAYA



Vegan jambalaya image

Enjoy a delicious plant-based dinner with this vegan rice and bean one-pot. It's packed with all five of your 5-a-day, as well as iron, vitamin C and fibre

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Supper

Time 45m

Number Of Ingredients 13

2 tbsp olive oil
1 large onion (180g), finely chopped
4 celery sticks , finely chopped
1 yellow pepper , chopped
2 tsp smoked paprika
½ tsp chilli flakes
½ tsp dried oregano
115g brown basmati rice
400g can chopped tomatoes
2 garlic cloves , finely grated
400g butter beans , drained and rinsed
2 tsp vegetable bouillon powder
large handful of parsley , chopped

Steps:

  • Heat the oil in a large pan set over a high heat and fry the onion, celery and pepper, stirring occasionally, for 5 mins until starting to soften and colour.
  • Stir in the spices and rice, then tip in the tomatoes and a can of water. Stir in the garlic, beans and bouillon. Bring to a simmer, then cover and cook for 25 mins until the rice is tender and has absorbed most of the liquid. Keep an eye on the pan towards the end of the cooking time to make sure it doesn't boil dry - if it starts to catch, add a little more water. Stir in the parsley and serve hot.

Nutrition Facts : Calories 547 calories, Fat 15 grams fat, SaturatedFat 2.2 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 19 grams sugar, Fiber 17 grams fiber, Protein 18 grams protein, Sodium 0.31 milligram of sodium

RICE COOKER JAMBALAYA



Rice Cooker Jambalaya image

By making this in a rice cooker, you can avoid burning the rice and having to watch the pot. Make sure your rice cooker is at least a 6 cup capacity or cooked product won't fit. If you like your vegetables crisper or don't want to take the time, you can skip the sautéing step; just melt the butter before adding to the rice cooker. Also, if you don't like diced tomatoes increase the chicken broth to 4 cups and use a 5 oz can of tomato paste in place of the diced tomatoes.

Provided by strawberrybird

Categories     White Rice

Time 45m

Yield 1 cup, 4-6 serving(s)

Number Of Ingredients 10

1 cup mushroom pieces (optional)
1 teaspoon minced garlic clove
1/2 small onion, diced
1/2 green bell pepper, cut into chunks
3 cups chicken broth
1/2 lb kielbasa or 1/2 lb shrimp, fully cooked
2 teaspoons butter or 2 teaspoons margarine
1 1/2 cups white rice (I use jasmine, but any white rice will do)
1 (15 ounce) can diced tomatoes
1 cayenne pepper (to taste)

Steps:

  • If using sausage, cut into small pieces.
  • In a medium frying pan, over medium heat, sauté garlic, onion, bell pepper, and mushrooms if using, in butter or margarine for 5-10 minutes or until the onions are translucent. Add sausage and cook another 1-2 minutes.
  • Add rice, sausage or shrimp, vegetables, chicken broth, diced tomatoes, and cayenne pepper to pot.
  • Stir briefly to evenly distribute all ingredients.
  • Set rice cooker to cook. Let sit 10 minutes after rice is cooked.
  • Stir and enjoy!

Nutrition Facts : Calories 504.4, Fat 19, SaturatedFat 6.8, Cholesterol 42.4, Sodium 1099.7, Carbohydrate 64.8, Fiber 3.6, Sugar 5, Protein 16.6

ELSWET'S JASMINE RICE



Elswet's Jasmine Rice image

This is jasmine rice as served with Juanita's Seafood Gumbo or Elswet's Pot Roast. It is not overpowering and can be served with any style meat entre from chicken to lasagne to seafood and anything in between. Very versatile.

Provided by Pagan

Categories     Brown Rice

Time 28m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 cups brown rice or 2 cups white rice (may be substituted)
1 teaspoon salt
5 cups cold water
1/2 cup margarine
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon loose jasmine tea, with flowers
1/4 cup hot water
1/2 teaspoon italian seasoning

Steps:

  • Deposit the loose tea into a tea ball and drop into the 1/4 cup hot water and let steep.
  • Pour 5 cups cold water to a 2 quart pot, add 1 teaspoon salt and rice, and bring to boil.
  • Reduce heat and cook until done; approximately 20 minutes.
  • When fully cooked, drain rice and deposit into a large bowl.
  • Add margarine, garlic powder, Italian seasoning, remaining 1/2 teaspoon salt, and black pepper, stirring well to mix.
  • Remove tea ball from 1/4 cup jasmine tea and set aside; pour tea over rice and stir well to mix.
  • Serve and enjoy!

Nutrition Facts : Calories 364.6, Fat 15.5, SaturatedFat 2.7, Sodium 767.3, Carbohydrate 50.8, Fiber 1.8, Sugar 0.1, Protein 4.4

ELSWET'S SAUSAGE-STUFFED ONIONS



Elswet's Sausage-Stuffed Onions image

This is fantastic, even if you don't love onions! It makes an awesome entree or side dish, depending on your tastes. It's Elswet's own recipe. The trick is to choose Vidalia onions. They're sweeter than common onion bulbs, and will cook sweeter for those who are not lovers of onions. Otherwise, you could try purple onions. Those look much prettier in their finished form.

Provided by Pagan

Categories     Onions

Time 1h5m

Yield 4 Stuffed Onions, 4 serving(s)

Number Of Ingredients 11

4 large onions, hollowed, raw
1/2 lb lean ground chuck
1/4 lb ground lean pork, may use one pound of ground chuck and omit the pork
1 large egg
1/2 teaspoon black pepper
1/2 teaspoon salt substitute, may use salt
1/4 teaspoon cumin
1 pinch cayenne
1/4 cup green onion, finely chopped
2 tablespoons bell peppers, finely minced
1/2 cup cheese, finely shredded favorite style

Steps:

  • Cut off both ends of all 4 onions, and carefully scoop out insides, leaving 2 layers of onion for your shell. Set aside.
  • Combine all remaining ingredients except cheese, and mix until thoroughly combined. Spoon into onion shells, cover and bake 40 minutes in a moderate [350°F] oven. Baste with its own juice after 20 minutes, and again after 40.
  • Remove cover, add cheese, and bake for an additional 8-10 minutes.

Nutrition Facts : Calories 346.1, Fat 21.3, SaturatedFat 9.1, Cholesterol 120.9, Sodium 209.3, Carbohydrate 17.4, Fiber 2.5, Sugar 6.8, Protein 21.2

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OUR BEST JAMBALAYA RECIPE | SOUTHERN LIVING
our-best-jambalaya-recipe-southern-living image
Instructions Checklist. Step 1. Cook sausage in hot oil in a Dutch oven over medium-high heat, stirring constantly, 5 minutes or until browned. …
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5/5 (7)
Total Time 1 hr
  • Cook sausage in hot oil in a Dutch oven over medium-high heat, stirring constantly, 5 minutes or until browned. Remove sausage with a slotted spoon.
  • Add diced onion and next 7 ingredients to hot drippings; sauté 5 minutes or until vegetables are tender. Stir in tomatoes, next 3 ingredients, and sausage. Bring to a boil over high heat. Cover, reduce heat to medium, and simmer, stirring occasionally, 20 minutes or until rice is tender.
  • Stir in shrimp; cover and cook 5 minutes or just until shrimp turn pink. Stir in parsley. Serve immediately.
  • To Freeze: Prepare recipe as directed. Line bottom and sides of a 13- x 9-inch baking dish with heavy-duty aluminum foil, allowing 2 to 3 inches to extend over sides; fill with jambalaya. Cover and freeze. To serve, remove foil, return casserole to original baking dish; cover and thaw in refrigerator 24 hours. Let stand at room temperature 30 minutes. Bake at 350° until thoroughly heated.


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From thislilpiglet.net


RICE COOKER SAUSAGE JAMBALAYA | MAMA HARRIS' KITCHEN
Instructions. Begin by setting the cooker to heat/simmer. Drizzle with half of the olive oil, then add the sausage. Saute the sausage in the oil for about 6-8 minutes, stirring occasionally. Add the butter and the rest of the oil and let melt. Add the onion, peppers, celery, salt, pepper and garlic.
From mamaharriskitchen.com


LOUISIANA JAMBALAYA WITH RICE CRAFTERS LONG GRAIN RICE
Add the onions to the oils, lower the heat and soften for 8 mins. Then add the garlic, peppers, celery, fennel, mustard seeds, thyme and oregano and cook for 2 mins more.
From scottcaneat.com


ELSWET'S ROSEMARY RICE RECIPE | CHAMPSDIET.COM
Healthy recipes - discover ChampsDiet healthy recipes, including healthy breakfasts, lunches, dinners and snacks. Good food ideas, family meal recipes.
From champsdiet.com


CRAWFISH JAMBALAYA IN A RICE COOKER RECIPE - FOOD NEWS
How to make Cajun rice in a rice cooker? Ready In. 45 m. In a large bowl, combine rice, green pepper, onion, green onions, crawfish tails, chicken broth, diced tomatoes, margarine, parsley, and Cajun seasoning. Pour into rice cooker, and cook for 1 cycle, or until liquid is absorbed, about 30 minutes. Taste, and adjust seasonings.
From foodnewsnews.com


RECIPE: RED JAMBALAYA FRIED RICE - KITCHN
Increase the heat to medium-high. Add the rice, 3 tablespoons Worcestershire, and 1/2 teaspoon salt; season with pepper; and cook, stirring often, until the rice is heated through and starting to brown, about 5 minutes. Stir in the scrambled eggs, breaking up any large pieces. Taste and season with more salt or Worcestershire as needed.
From thekitchn.com


BROWN RICE JAMBALAYA - WHOLEFOODS MAGAZINE
Brown Rice Jambalaya recipe courtesy of Lundberg Family Farms
From wholefoodsmagazine.com


LOW CARB KETO JAMBALAYA RECIPE (30 MINUTES!) | WHOLESOME YUM
Add the sliced sausage. Saute for about 5 minutes, until browned. Make a well in the center and add the minced garlic. Let it sizzle for about 30 seconds, until fragrant, then stir in with everything else. Add the cauliflower rice, diced tomatoes, bone broth, and Cajun seasoning. Stir together, then add the shrimp.
From wholesomeyum.com


JAMBALAYA RECIPES | ALLRECIPES
Chef John's Sausage & Shrimp Jambalaya. Rating: 4.5 stars. 730. While true jambalaya is really more of a thicker rice stew than a soup, it's one of those dishes that more stock can be added to easily make it into a soup recipe. Serve garnished with green onion.
From allrecipes.com


CAJUN JAMBALAYA | EMERILS.COM
Combine the shrimp, chicken and Essence in a bowl and toss to coat evenly. Set aside. Heat the oil over in a large, heavy pot over medium heat. Add the onions, peppers and celery, salt and pepper and cook, stirring, for 10 minutes, until softened. Add the garlic, tomatoes, bay leaves, Worcestershire and hot sauces.
From emerils.com


JAMBALAYA RICE [VEGAN, EASY] - CONTENTEDNESS COOKING
How to make Jambalaya Rice. In a food processor combine onions, garlic, 1/3 cup vegetable oil, chopped tomatoes. Pulse until smooth, then set aside this tomato-onion paste. Heat remaining 3 Tbs vegetable oil in a large pot or casserole. Add vegan sausage, vegan chicken and fry for around 5 minutes.
From contentednesscooking.com


RICE AND CHICKEN JAMBALAYA RECIPE BY FARM.FARES | IFOOD.TV
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From ifood.tv


JAMBALAYA RECIPES | BBC GOOD FOOD
Vegan jambalaya. A star rating of 4.5 out of 5. 50 ratings. Enjoy a delicious plant-based dinner with this vegan rice and bean one-pot. It's packed with all five of your 5-a-day, as well as iron, vitamin C and fibre. See more Jambalaya recipes. Advertisement. Sponsored content.
From bbcgoodfood.com


ALL ABOUT THE CAJUN FOOD JAMBALAYA
The entire pot is brought to a boil, covered, and cooked until the rice has absorbed all of the stock. The resulting mix has a slightly red hue from the tomatoes. Cajun jambalaya does not include tomatoes and generally has a brown color. The brown color is achieved because the meat is first cooked in the pot alone, and allowed to brown and ...
From thespruceeats.com


VEGETABLE JAMBALAYA RECIPE - LEANNE BROWN
A vegetable heavy version of the traditional cajun rice dish. Start with the oil in a large high-sided saucepan over medium-high heat. Add the onion, pepper, and celery, then cook for about 5 minutes, until they become translucent but not brown. Add the rest of the ingredients except for the rice and broth.
From leannebrown.com


WHAT TO SERVE WITH JAMBALAYA (12 YUMMY SIDE DISHES)
12. Cajun Corn Maque Choux. I’ll end this list with yet another corn-based dish because, as you know, corn and jambalaya truly make an excellent pair. Corn maque choux is a vegetable dish made with corn, tomatoes, and bell peppers. The Louisiana classic may be simple, but it’s packed with so much flavor!
From insanelygoodrecipes.com


EASY JAMBALAYA | CANADIAN GOODNESS - DAIRY FARMERS OF CANADA
Whisk flour and Cajun seasoning into milk; gradually stir into skillet. Bring just to a simmer, stirring often. Reduce heat to medium-low; cover and simmer gently for 15 to 20 min or until rice is almost tender. Gently stir in green and red peppers; cover and simmer for 5 min longer or until rice is tender and peppers are tender-crisp.
From dairyfarmersofcanada.ca


HOW TO MAKE JAMBALAYA: CLASSIC CAJUN JAMBALAYA RECIPE
Jambalaya is a one-pot meal from Louisiana that is full of flavor and history. Learn how to make jambalaya with an easy recipe that's perfect for first-timers. Articles. Videos. Instructors. Food How to Make Jambalaya: Classic Cajun Jambalaya Recipe. Written by the MasterClass staff. Last updated: Nov 8, 2020 • 2 min read. Jambalaya is a one-pot meal from …
From masterclass.com


ELSWETS CHICKEN SHRIMP SCAMPI RECIPE - FOOD NEWS
Instructions Melt the butter in a large pot over medium-high heat. Add the chicken and cook until no longer pink, about 5 minutes. Add the onion, garlic, oregano and red pepper flakes to the pot and cook for 5 more minutes, or until the onion begins to soften and becomes translucent. Add the wine, chicken stock, hot sauce, lemon juice and linguine.
From foodnewsnews.com


GOYA® JAMBALAYA - RECIPES | GOYA FOODS
Step 2. Stir shrimp, tomato sauce and reserved sausage and ham into skillet until combined. Add contents of yellow rice packet mix and 2 cups water to skillet; stir to combine. Bring liquid to boil. Reduce heat to medium low. Simmer; covered, until rice is tender and water is absorbed, about 25 minutes. Step 3.
From goya.com


JAMBALAYA RICE — THE RESIDENT CHEF
One of our top selling rice blends, this dish is easy to jazz up with a variety of items. Make it your own by adding poultry, sausage, vegetables or shellfish, the possibilities are endless! Free Shipping on Orders Over $45 Free Shipping on Orders Over $45 Shop Salty & Savory Dips. TRC Snackers. Seasoning & Spices. Soups & Casseroles. Soups for Two. Sweet Dessert Mixes. …
From theresidentchef.com


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