Best Anti Seafood Jambalaya Recipes

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FORGOTTEN JAMBALAYA



Forgotten Jambalaya image

During chilly months, I fix this slow cooker jambalaya recipe at least once a month. It's so easy...just chop the vegetables, dump everything in the slow cooker and forget it! Even my sons, who are picky about spicy things, like this easy jambalaya. -Cindi Coss, Coppell, Texas

Provided by Taste of Home

Categories     Dinner

Time 4h50m

Yield 11 servings.

Number Of Ingredients 17

1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) beef or chicken broth
1 can (6 ounces) tomato paste
3 celery ribs, chopped
2 medium green peppers, chopped
1 medium onion, chopped
5 garlic cloves, minced
3 teaspoons dried parsley flakes
2 teaspoons dried basil
1-1/2 teaspoons dried oregano
1-1/4 teaspoons salt
1/2 teaspoon cayenne pepper
1/2 teaspoon hot pepper sauce
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 pound smoked sausage, halved and cut into 1/4-inch slices
1/2 pound uncooked medium shrimp, peeled and deveined
Hot cooked rice

Steps:

  • In a 5-qt. slow cooker, combine the tomatoes, broth and tomato paste. Stir in the celery, green peppers, onion, garlic, seasonings and pepper sauce. Stir in chicken and sausage. , Cover and cook on low for 4-6 hours or until chicken is no longer pink. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turn pink. Serve with rice. Freeze option: Place individual portions of cooled stew in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Nutrition Facts : Calories 230 calories, Fat 13g fat (5g saturated fat), Cholesterol 75mg cholesterol, Sodium 1016mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 20g protein.

SHANE'S TOMATO-FREE JAMBALAYA



Shane's Tomato-Free Jambalaya image

My husband started with a one pot jambalaya recipe which he made tomato free since I hate tomatoes. This recipe has ham and shrimp and zucchini and we really love it. It's really good with Applewood Smoked ham.

Provided by Vyrianna

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 19

1 red pepper, chopped
1 green pepper, chopped
1 zucchini, chopped
1 white onion, chopped
1 tablespoon olive oil
2 garlic cloves, pressed
1 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
1/4 teaspoon oregano
1/4 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
4 cups low sodium chicken broth
1 tablespoon tomato paste (optional)
1 lb smoked ham, cubed
1 lb shrimp, pre-cooked
1 1/2 cups white rice
1 lime, juice of

Steps:

  • If using frozen shrimp, thaw the shrimp in a colander in your sink first.
  • Put olive oil in a large pan, then add the chopped peppers, onion and zucchini to the pan along with garlic and other spices. Add tomato paste (if using), broth, ham, lime juice, and rice to the pan. Stir together and cook on medium heat for 20 minutes.
  • Add thawed shrimp and and cook another 5 minutes.

Nutrition Facts : Calories 716.6, Fat 20.7, SaturatedFat 5.8, Cholesterol 250.9, Sodium 2359.4, Carbohydrate 71.4, Fiber 4.3, Sugar 4.5, Protein 60.5

SEAFOOD JAMBALAYA



Seafood Jambalaya image

Provided by Food Network

Categories     main-dish

Time 1h19m

Yield 8 large servings

Number Of Ingredients 26

2 tablespoons butter
1 pound andouille sausage, cut into 1/4-inch slices
1 large bell pepper, any color, cut into large dice
1 large onion, cut into large dice
3 ribs celery, cut into large dice
1 small head garlic, cloves peeled and minced
Creole Seafood Seasoning, recipe follows, or any Creole seasoning, to taste
Kosher salt and freshly ground black pepper
2 large tomatoes, cored, peeled, seeded, and chopped
1 pound medium shrimp, peeled
1/2 pound fish fillets, diced (trout, catfish, redfish, bass, and bluefish would work well)
1 bay leaf
3 cups long-grain rice, rinsed 3 times
6 cups water
1 pint shucked oysters, with their liquor
2 bunches green onions, thinly sliced
1/4 teaspoon hot sauce, or to taste
1/3 cup table salt
1/4 cup granulated or powdered garlic
1/4 cup fresh ground black pepper
2 tablespoons cayenne pepper, or to taste
1 tablespoons dried thyme
2 tablespoons dried basil
1 tablespoons dried oregano
1/3 cup paprika
3 tablespoons granulated or powdered onion

Steps:

  • Combine the butter and sausage in a Dutch oven or heavy-gauge pot over high heat, and saute for about 6 minutes, stirring occasionally. Add the bell pepper, onion, celery, and garlic, and season with Creole seasoning, salt, and black pepper. Saute, still over high heat, for about 8 minutes, or until the natural sugars in the vegetables have browned and caramelized.
  • Add the tomatoes, shrimp, fish, and bay leaf, and stir. Add the rice, stir gently, and add the water. Gently move a spoon across the bottom of the pot, making sure that the rice is not sticking. Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes or until the rice has absorbed most of the liquid. Turn off the heat, then fold in the oysters, cover, and let sit for about 8 minutes, during which time the jambalaya will continue cooking from residual heat.
  • To serve, transfer to a serving bowl, and mix in the green onions. Season with hot sauce.
  • Thoroughly combine all ingredients in a blender, food processor, or mixing bowl, and pour the mixture into a large glass or plastic jar. Seal it so that it's airtight. It will keep indefinitely.

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Seafood jambalaya is a traditional Cajun dish that is enjoyed by many people around the world. However, not everyone is a fan of seafood, whether it’s due to dietary restrictions, personal preferences, or allergies. For those who fall into this category, there are delicious anti-seafood jambalaya recipes that provide all the flavor and texture of traditional jambalaya without any seafood ingredients.

What is jambalaya?

Jambalaya is a popular Cajun dish that is similar to paella. It’s typically made with rice, vegetables, spices, and either seafood, chicken, or sausage. The dish originated in Louisiana and has since spread across the US and beyond. It’s a great meal for feeding a crowd or meal prepping for the week ahead.

What are anti-seafood jambalaya recipes?

Anti-seafood jambalaya recipes are adaptations of traditional jambalaya dishes that exclude any seafood ingredients. These dishes typically use chicken, turkey, sausage, or plant-based protein sources like tofu or tempeh instead of shrimp, crab, or fish. However, the cooking method and spices used in these dishes still provide the same bold and complex flavors as traditional jambalaya.

Ingredients used in anti-seafood jambalaya recipes

The key ingredients in an anti-seafood jambalaya dish are rice, spices, vegetables, and protein. While traditional jambalaya uses seafood like shrimp and crab as the main protein source, the anti-seafood version typically uses chicken, turkey, andouille sausage or plant-based protein sources. Vegetables like bell peppers, onions, celery, and tomatoes are also used in abundance to add flavor and nutrition to the dish. Spices like cayenne pepper, paprika, thyme, and garlic are used to give the dish its signature heat and depth of flavor.

How to make an anti-seafood jambalaya

Here’s a delicious recipe for an anti-seafood jambalaya that you can try at home:
Ingredients:
  • 1 pound chicken thighs, boneless and skinless, cut into bite-sized pieces
  • 1 pound andouille sausage, sliced
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 2 cups long-grain rice
  • 3 cups chicken broth
  • 1 can diced tomatoes, drained
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon cayenne pepper (adjust to taste)
  • Salt and pepper, to taste
  • 3 green onions, sliced (for garnish)
Instructions:
  1. In a large dutch oven or heavy-bottomed pot, cook the chicken thighs and andouille sausage over medium-high heat until browned, about 5-7 minutes. Remove from the pot and set aside.
  2. In the same pot, add the onion, green bell pepper, and celery. Cook until the vegetables are softened, about 5-7 minutes.
  3. Add the minced garlic and cook for another 30 seconds.
  4. Stir in the rice, chicken broth, diced tomatoes, smoked paprika, dried thyme, and cayenne pepper. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
  5. Simmer the jambalaya for 20-25 minutes or until the rice is tender and the liquid has been absorbed.
  6. Stir in the chicken and sausage mixture and season with salt and pepper to taste.
  7. Garnish with sliced green onions before serving.

Conclusion

Anti-seafood jambalaya recipes are a great option for those who are allergic to seafood or who simply prefer to avoid it in their diet. These dishes are just as flavorful as traditional jambalaya and can be customized to fit your dietary needs and preferences. Try making an anti-seafood jambalaya at home and enjoy the bold flavors of this Cajun classic!
Jambalaya is a classic dish that originates from Louisiana, USA. It's a one-pot dish that typically consists of rice, vegetables, meat, and seafood. However, some people may not like seafood or may have allergies or dietary restrictions that prevent them from consuming it. In this case, an anti-seafood jambalaya recipe can be a great alternative. Here are some valuable tips to consider when making such a recipe.

1. Choose Meat Wisely

Since seafood is being eliminated from the original jambalaya recipe, a conscious decision must be made regarding the type of meat that will be used. Meat is an important component of jambalaya as it provides flavor and texture. Some popular meats to include in jambalaya are chicken, sausage, and pork. These meats go well with the other ingredients used in jambalaya and are easily accessible in most grocery stores. However, it's important to keep in mind the dietary requirements of those who will be consuming the dish. For instance, if someone is on a low-fat diet, then chicken or turkey can be a great option. On the other hand, people can opt for lamb, beef, or chorizo to add depth and richness to the dish.

2. Incorporate Aromatics

Aromatics are ingredients that provide a distinct aroma and flavor to a dish. They can range from herbs such as thyme and oregano, to spices such as paprika and cumin. When making an anti-seafood jambalaya recipe, it's important to incorporate aromatics that will elevate the dish's flavor profile. This includes ingredients such as onion, garlic, celery, and bell peppers. These aromatics bring out the savory and aromatic flavors of the meat and rice, making the dish much more flavorful and aromatic.

3. Choose Rice Carefully

In a traditional jambalaya recipe, long-grain rice is usually the choice of rice because it doesn't clump together and allows the flavors of the other ingredients to shine. However, when making an anti-seafood jambalaya recipe, it's important to consider the type of rice that would work best. For instance, brown rice or wild rice could be used instead of long-grain rice. These grains have more depth in terms of flavor and will add a nutty aroma to the dish. Similarly, replacing long-grain rice with cauliflower rice can be a great option for those who are on a low-carb diet. When using cauliflower rice, it's important to sauté it first to remove excess moisture and ensure it doesn't end up being soggy or mushy.

4. Experiment with Flavors

When making an anti-seafood jambalaya recipe, experimenting with different flavors can be a great way to mix things up. Whether it's using different herbs, spices or seasonings, there are many ways to elevate the dish's taste. For instance, using Cajun seasoning, smoked paprika, or chipotle powder can add a smoky, spicy flavor to the jambalaya. Similarly, adding Worcestershire sauce or hot sauce can enhance the dish's tangy and savory flavor. Just remember to be mindful of the type and amount of spices and seasonings used so as not to overpower the dish.

5. Don't Overcook the Meat

One of the biggest mistakes people make when making jambalaya is overcooking the meat. Since there are multiple layers of flavors in jambalaya, overcooking the meat can lead to it becoming dry and tough. To ensure that the meat is tender and juicy, it's important to cook it for the right amount of time. For instance, if chicken is used, it should be cooked until the internal temperature reaches 165°F (74°C). Pork and sausage, on the other hand, should be cooked until the internal temperature reaches 145°F (63°C). It's also important to let the meat rest for five to ten minutes before cutting it so that the juices can settle and redistribute.

6. Cook Everything in One Pot

One of the best things about jambalaya is that it can be cooked in one pot, which makes for easy prep and cleanup. When making an anti-seafood jambalaya recipe, everything should be cooked in one pot. This allows the flavors of the ingredients to meld together, resulting in a delicious and flavorful dish. However, it's important to add the ingredients in stages, starting with the meat and aromatics, followed by the rice and vegetables. This helps to ensure that each component is cooked to perfection.

7. Serve with the Right Accompaniments

The right accompaniments can elevate a dish and make it even more enjoyable. When serving an anti-seafood jambalaya recipe, it's important to consider the accompaniments that would work well. Some popular options include cornbread, biscuits, or crusty bread. The bread can be used to scoop up the delicious jambalaya, and the sweetness of the cornbread or biscuits can help to balance out the savory flavors of the dish. Additionally, serving jambalaya with a side salad or coleslaw can provide a refreshing contrast to the dish's rich flavors.
Conclusion
In conclusion, making an anti-seafood jambalaya recipe is a great way to enjoy this classic dish without compromising dietary restrictions or personal preferences. By choosing meat wisely, incorporating aromatics, selecting the right rice, experimenting with flavors, avoiding overcooking the meat, cooking everything in one pot, and serving with the right accompaniments, anyone can create a delicious and flavorful jambalaya that everyone will enjoy.

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