Kicked Up Jambalaya Recipes

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SPRUCED-UP ZATARAIN'S® JAMBALAYA

Spruced-up Zatarain's® jambalaya.

Provided by Michelle Harris

Categories     Soups, Stews and Chili Recipes     Stews     Jambalaya Recipes

Time 45m

Yield 6

Number Of Ingredients 6



Spruced-up Zatarain's® Jambalaya image

Steps:

  • Heat olive oil in a large pot over medium-high heat. Cook and stir sausage and onion in hot oil until the sausage and onion are browned, 7 to 10 minutes.
  • Pour water, jambalaya mix, and diced tomatoes with green chile peppers into the pot; bring the mixture to a boil, reduce heat to low, cover the pot, and simmer until the water is mostly absorbed and the rice is tender, about 25 minutes.

Nutrition Facts : Calories 860.5 calories, Carbohydrate 65.4 g, Cholesterol 102.9 mg, Fat 53.3 g, Fiber 1.8 g, Protein 27.8 g, SaturatedFat 17.6 g, Sodium 2802 mg, Sugar 0.8 g

1 tablespoon olive oil, or as needed
38 ounces andouille sausage, sliced
1 onion, chopped
2 ½ cups water
2 (8 ounce) packages jambalaya mix (such as Zatarain's®)
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), drained

EMERIL'S KICKED UP JAMBALAYA

Make and share this Emeril's Kicked up Jambalaya recipe from Food.com.

Provided by Your Sangoma

Categories     One Dish Meal

Time 1h30m

Yield 8-12 serving(s)

Number Of Ingredients 18



Emeril's Kicked up Jambalaya image

Steps:

  • In a large Dutch oven, heat 2 tablespoons of the olive oil over medium high heat. Season shrimp with Creole seasoning and saute until almost cooked through, about 4 minutes. Using a slotted spoon, remove shrimp and set aside until later.
  • Season chicken pieces with Creole seasoning. Add remaining olive oil to Dutch oven and when hot, add chicken pieces and saute until browned on both sides, about 8 minutes. Remove and set aside.
  • Add sausage and cook until browned.
  • Add onion, celery, bell pepper, garlic, bay leaves, cayenne and thyme and cook until vegetables are wilted, about 6 minutes.
  • Add tomatoes and water and return chicken pieces to pot. Season with salt and pepper and simmer, covered, for 20 minutes.
  • Add rice to pot, stir well and return to a boil. Reduce heat to low, cover pot, and cook for 15 minutes.
  • Add shrimp, green onions and parsley to Dutch oven, mixing carefully, and continue to cook, covered, for another 10 minutes.
  • Remove from heat and let sit 10 minutes before serving.

1/4 cup olive oil
1 lb medium shrimp, peeled and deveined
emerils creole seasoning
1 whole chicken, cut into 8 pieces
1 1/2 lbs andouille sausages, cut into 1/2-inch cubes
2 cups chopped onions
1 cup chopped celery
1 cup chopped bell pepper
2 tablespoons minced garlic
3 bay leaves
1/4 teaspoon cayenne pepper
1 1/2 tablespoons chopped thyme leaves
1 cup chopped tomato
6 cups water
2 cups rice
salt and pepper
1 cup chopped green onion
1/2 cup chopped parsley

QUICK JAMBALAYA

This recipe makes quick work out of jambalaya by using leftover rice, and it tastes great with freshly cooked grains, too. To make this meal meatless, use vegan andouille sausage or stick with pork sausage, if you prefer. Either option, along with creole seasoning and the classic trinity of creole cooking - onion, celery and green bell pepper - result in a dish that is unmistakably Louisianan. Though many jambalaya recipes skip tomatoes, this version uses a blend of tomato paste and diced tomatoes to add bulk, and an acidity that helps lighten up the otherwise hearty one-pot meal.

Provided by Vallery Lomas

Categories     grains and rice, main course

Time 35m

Yield 2 to 4 servings

Number Of Ingredients 13



Quick Jambalaya image

Steps:

  • Heat 1 tablespoon oil in a large skillet over medium. Add the onion and cook, stirring often, until softened, 5 to 7 minutes. Add the sausage and cook until starting to brown, about 5 minutes.
  • Add the remaining tablespoon oil, then add the celery and bell pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Stir in the tomato paste and cook until very fragrant, about 1 minute.
  • Reduce the heat to low and add the cooked rice. Sprinkle with the creole seasoning and 1/2 teaspoon each salt and pepper. Stir in the tomatoes and hot sauce and cook until warmed through. Season with additional salt and pepper as needed. Garnish with the scallions and serve with more hot sauce.

2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced
2 links pork or vegan andouille or chorizo sausage (6 ounces), cut into 1/2-inch pieces
2 celery stalks, thinly sliced
1 green bell pepper, diced
4 garlic cloves, minced
1 tablespoon tomato paste
2 cups cooked long-grain white rice
1 tablespoon creole seasoning
Salt and black pepper
1 (15-ounce) can diced tomatoes
1 tablespoon hot sauce, plus more for serving
2 tablespoons sliced scallions

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