Best Big Easy Jambalaya Recipes

BIG EASY JAMBALAYA

Big Easy Jambalaya image

This recipe is requested often by friends and family for gatherings. I don't mind since it's so easy to make. -Elizabeth Renteria, Vancouver, Washington

Provided by Taste of Home

Categories Dinner

Time 5h55m

Yield 8 servings.

Number Of Ingredients 18

Ingredients

4-1/2 cups chicken stock
1 pound boneless skinless chicken thighs, cut into 1-inch pieces
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
14 ounces smoked kielbasa, sliced
2 fully cooked andouille sausage links, chopped
3 celery ribs, chopped
2 poblano peppers, seeded and chopped
1 medium onion, chopped
4 garlic cloves, minced
1 tablespoon dried oregano
2 teaspoons dried parsley flakes
2 teaspoons dried thyme
2 teaspoons Worcestershire sauce
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon cayenne pepper
2 cups uncooked converted rice

Steps:

In a 5-qt. slow cooker, combine all ingredients except rice. Cover and cook on low for 5-6 hours or until chicken is tender., Stir in rice. Cook on high 30 minutes longer or until rice is tender.

Nutrition Facts : Calories 565 calories, Fat 23g fat (8g saturated fat), Cholesterol 108mg cholesterol, Sodium 1673mg sodium, Carbohydrate 56g carbohydrate (5g sugars, Fiber 3g fiber), Protein 33g protein.

ELLEN'S "BIG-EASY" JAMBALAYA

ELLEN'S

This dish is so easy and so delicious--they will keep comin' back for more! I've cheated by using a box mix but I've tweaked it just a bit. You may have your own ideas! Photo by: http://www.zatarains.com/Zatarains/Search/SearchResults.aspx?type=Recipe&query=%40Cuisine%3dJambalaya&pq=Jambalaya

Provided by Ellen Bales

Categories Pork

Time 40m

Number Of Ingredients 5

Ingredients

1 box (8 oz.) zatarain's new orleans style jambalaya mix
2 c water
1 can(s) (8 oz.) tomato sauce
1 can(s) (12 oz.) swanson or tyson white chicken, drained and flaked
1 lb smoked beef sausage, cut in bite-size pieces

Steps:

1. Mix the water and tomato sauce in a 3-qt. saucepan; bring to a boil. Add the jambalaya mix and mix well.
2. Add the chicken and sausage, mixing well. Return to boil; reduce heat to low. Simmer, covered, 25 or 30 minutes until liquid is absorbed and rice is tender.
3. Remove from heat; let sit 5 minutes. Serve with crusty French bread, New Orleans style.