EASY CAJUN JAMBALAYA
I have always loved Cajun foods but my wife doesn't like the 'kick.' In response to this, I made my traditional Jambalaya without the heat. Everyone loved this recipe and I hope you will to. Enjoy!
Provided by Grant Michel
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Time 45m
Yield 6
Number Of Ingredients 15
Steps:
- Heat oil in a large pot over medium high heat. Saute chicken and kielbasa until lightly browned, about 5 minutes. Stir in onion, bell pepper, celery and garlic. Season with cayenne, onion powder, salt and pepper. Cook 5 minutes, or until onion is tender and translucent. Add rice, then stir in chicken stock and bay leaves. Bring to a boil, then reduce heat, cover, and simmer 20 minutes, or until rice is tender. Stir in the Worcestershire sauce and hot pepper sauce.
Nutrition Facts : Calories 488 calories, Carbohydrate 58.5 g, Cholesterol 73.9 mg, Fat 13.8 g, Fiber 1.6 g, Protein 29.1 g, SaturatedFat 4.1 g, Sodium 1082.5 mg, Sugar 3.1 g
CAJUN JAMBALAYA
Steps:
- In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.
CAJUN CHICKEN AND SAUSAGE JAMBALAYA
Provided by Food Network
Categories main-dish
Time 1h35m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- The most important thing is to use the right equipment and I would suggest the following: a 2-gallon cast iron Dutch oven, a high BTU gas stove, and a large stainless steel chef's spoon.
- Use high heat to preheat the Dutch oven and add the sausage. Using a chef's spoon or large spoon, constantly move the sausage from the bottom of the pot. Be careful not to burn the meat. (Normally I use Manda's sausage because it has little fat, however at this point you may want to drain off all of the excess grease to reduce the fat content from the dish.)
- Add the thigh meat and brown the chicken on all sides. Again use the spoon to scrape the meat from sticking and burning to the bottom of the pot. Browning the sausage and chicken meats should take 20 minutes. Be careful not to over cook the thigh meat to the point that it shreds.
- Lower the heat to medium and add the onions and garlic; saute for about 15 minutes or until the onions are very limp and "clear". Scrape the bottom of the pot to remove all the "graton". This is where the jambalaya gets its distinct brown color and taste.
- Add the tasso, thyme, basil and black and white pepper. Simmer over low heat for 10 minutes. This will give the seasonings time to release their oils and flavors.
- At this point the jambalaya concentrate can be transferred to smaller containers, cooled to room temperature, covered and refrigerated for future use. (This is what we do commercially; it allows the seasonings to marry.)
- When you are ready to cook the jambalaya, add the stock to the concentrate and bring to a rolling boil. Add the rice, reduce the heat to medium and gently break up the rice. Using the stainless steel paddle, continue to insure that the rice is not sticking to the bottom of the pot; this is very important!
- After about 5 minutes, fold in the parsley. Continue to scrape the pot to insure that no rice sticks to the bottom. When the jambalaya returns to a boil, reduce heat to the lowest possible setting and simmer, covered, for at least 25 minutes. Do not remove the cover while the rice is steaming.
- If Manda's brand sausage is not available, any lean smoked sausage can be substituted. You may have to remove any excess grease from the pot after frying down an unknown sausage.
- For a richer jambalaya substitute turkey stock for the chicken stock called for above.
- If no stocks are available, then chicken soup base can be used. Be careful with your seasoning, as bases are usually full of salt.
- Alternate Method:
- The jambalaya is best when served directly out of the cast iron pot. While the rice is steaming, the sausage and meat will have a tendency to float to the surface of the jambalaya. Therefore, after the rice has steamed for 25 minutes, use the paddle to gently fold in the meat and seasonings into the cooked rice. This should only be done once or twice, the rice will loose a lot of heat and the rice will break apart.
- Also note, I do not add salt to my jambalaya. This is because I like to use herbs, tasso and seasonings to satisfy the need for salt. I would suggest having the table set with salt shakers and a selection of hot pepper sauces.
- Plate Presentation:
CAJUN JAMBALAYA - EMERIL LAGASSE
I am currently working on a Cajun themed get together. I'll let you know how this recipe works with my guests. Retrieved from www.foodtv.com
Provided by Cristina Barry
Categories Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well.
- In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes.
- Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces.
- Stir in rice and slowly add broth.
- Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes.
- When rice is just tender add shrimp and chicken mixture and sausage.
- Cook until meat is done, about 10 minutes more.
- Season to taste with salt, pepper and Creole seasoning.
CAJUN JAMBALAYA
One way to distinguish between Cajun and Creole jambalaya: Traditional Cajun cooking doesn't include tomatoes. It does contain plenty of thyme, paprika, and oregano for a flavorful dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h10m
Yield Serves 8 to 10
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons oil in a large enameled cast-iron skillet over medium-high. Season chicken with salt and pepper. Add chicken to skillet. Cook, turning occasionally to brown chicken all over, about 8 minutes. Remove chicken to a plate, leaving oil in skillet.
- Add sausage, cook turning once to brown, about 1 minute per side. Remove to plate with chicken, leaving oil in skillet. Reduce heat to medium. Add remaining tablespoon oil, onion, celery, bell pepper, garlic, and 1 teaspoon salt. Cook, scraping brown bits from bottom of pan and stirring occasionally, until very soft and golden, about 8 minutes.
- Add rice and cook, stirring constantly, 1 minute. Add bay leaf, paprika, cayenne, oregano, and thyme and continue to cook, stirring constantly, 1 minute. Return meat and any accumulated juices to skillet. Stir in broth, increase heat, and bring to a boil. Reduce to a simmer, cover, and cook until rice is tender, 20 minutes. Serve.
CAJUN JAMBALAYA
Make and share this Cajun Jambalaya recipe from Food.com.
Provided by 2Bleu
Categories Stew
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. Set aside.
- In a large pot heat oil over medium-high heat. Add the onion, pepper and celery. Cook for about 3 minutes.
- Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes.
- When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.
SPICY CAJUN CHICKEN AND SAUSAGE JAMBALAYA
I found this recipe in a Mr. Foods magazine and it has become a family favorite. Do use a spicy sausage for this dish as I have found using just plain pork sausage meat does not work as well.
Provided by SueVM
Categories Meat
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- In a large pot melt butter over medium-high heat.
- Add onion, bell pepper, celery, garlic and saute 5 minutes stirring often.
- Add shrimp, chicken bay leaves and thyme. Reduce heat to medium and cook for 10 minutes or until chicken is no longer pink inside and the shrimp is opaque.
- Stir in paprika until thoroughly mixed with other ingredients.
- Stir in tomatoes, chicken broth, worcestershire sauce and hot sauce until well mixed.
- Add sausage and ham stirring well. Add crawfish (if using) and cook over medium-high heat until the liquid returns to a boil.
- Stir in scallions, salt and rice. Reduce heat to low, cover with lid and cook 30 minutes or until the rice is tender.
- Serve with fresh crusty french bread.
EMILE STIEFFEL'S CAJUN CHICKEN AND SAUSAGE JAMBALAYA
Number Of Ingredients 16
Steps:
- Add the thigh meat and brown the chicken on all sides. Again use the spoon to scrape the meat from sticking and burning to the bottom of the pot. Browning the sausage and chicken meats should take 20 minutes. Be careful not to over cook the thigh meat to the point that it shreds. Lower the heat to medium and add the onions and garlic; saute for about 15 minutes or until the onions are very limp and "clear". Scrape the bottom of the pot to remove all the "graton". This is where the jambalaya gets its distinct brown color and taste. Add the tasso, thyme, basil and black and white pepper. Simmer over low heat for 10 minutes. This will give the seasonings time to release their oils and flavors. When you are ready to cook the jambalaya, add the stock to the concentrate and bring to a rolling boil. Add the rice, reduce the heat to medium and gently break up the rice. Using the stainless steel paddle, continue to insure that the rice is not sticking to the bottom of the pot; this is very important! After about 5 minutes, fold in the parsley. Continue to scrape the pot to insure that no rice sticks to the bottom. When the jambalaya returns to a boil, reduce heat to the lowest possible setting and simmer, covered, for at least 25 minutes. Do not remove the cover while the rice is steaming. Alternate Method: If Manda's brand sausage is not available, any lean smoked sausage can be substituted. You may have to remove any excess grease from the pot after frying down an unknown sausage. For a richer jambalaya substitute turkey stock for the chicken stock called for above. If no stocks are available, then chicken soup base can be used. Be careful with your seasoning, as bases are usually full of salt. The jambalaya is best when served directly out of the cast iron pot. While the rice is steaming, the sausage and meat will have a tendency to float to the surface of the jambalaya. After 25 min of steaming, fold vegetables into rice, but only 1-2 times.
CAJUN JAMBALAYA WITH CATFISH, SCALLOPS AND SHRIMP
A smokey, spicy, seafood Jambalaya. I made with brown rice because that is what we enjoy, please do use your favorite rice but adjust liquid and cooking times accordingly. Do check out Recipe #477279, it is what gives the smokiness.
Provided by Rita1652
Categories Gumbo
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a bowl combine shrimp, scallops, catfish and Creole seasoning, and work in seasoning well.
- In a large, heavy, pot heat oil over high heat.
- Saute the onion, peppers and celery, 5 minutes. Add garlic, tomato sauce, bay leaves, Worcestershire and chipotle sauces.
- Stir in rice and add broth.
- Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes for white 30 minutes for brown rice.
- Brown rice:.
- Check after 20 minutes and add more broth if using brown rice if needed,.
- When rice is just tender add shrimp, scallops, catfish mixture and sausage. Cook until seafood is done, about 10 minutes more.
- Season to taste with salt, pepper and Creole seasoning BUT more then likely you won`t need to.
Nutrition Facts : Calories 528.1, Fat 26.5, SaturatedFat 7.6, Cholesterol 82.5, Sodium 1266.7, Carbohydrate 39.3, Fiber 1.9, Sugar 5.8, Protein 31.2
CINDI'S JAMBALAYA CAJUN POT PIE
This is a great recipe to warm up a winters day, just an awesome twist to an ordinary chicken pot pie. Just enough spice and heat with the flavor of Cajun jambalaya throughout. It will have them coming back for more and more.
Provided by aaron cindi
Categories Meat and Poultry Recipes Pork Sausage
Time 2h5m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Heat canola oil in a large saucepan, and cook the kielbasa sausage and chicken meat over medium heat until the sausage has browned, about 10 minutes. Sprinkle the meat with 1 tablespoon of cajun seasoning and 1 tablespoon of blackened seasoning as it cooks. Remove the sausage and chicken from the pan, and set aside. Cook the onion, celery, and green bell pepper in the hot oil until the onion has turned translucent, about 5 minutes, sprinkling with 1 more tablespoon of Cajun seasoning and 1 tablespoon of blackened seasoning. Remove the vegetables with a slotted spoon, and set aside.
- Make a roux with the oil left in the pan by sprinkling it with the flour. Whisk the flour and oil together, and cook over low heat, whisking constantly, until the mixture is a pale brown color. This could take up to 15 minutes; watch carefully so the roux doesn't burn. Slowly whisk in the chicken broth, about 1/2 cup at a time, to make a thin, smooth gravy. Bring the gravy to a simmer, mix in the cooked sausage, chicken, and vegetables, and cook until slightly thickened, about 20 minutes, stirring occasionally.
- Mix the rice into the gravy mixture, and simmer until the rice is almost tender, about 15 minutes; mix in the shrimp and cook until they are opaque and pink, 5 to 10 minutes. Season the filling with black pepper and cayenne pepper; remove the filling from the heat.
- Fit a pie crust into 1 9-inch pie dish; brush crust with beaten egg, and poke holes all over the crust with a fork. Bake in the preheated oven for 3 minutes. Fill the parbaked crust with the jambalaya filling, top with the second crust, and pinch and crimp the edges of the crust together with a fork. Brush the crust with more beaten egg, and cut several steam slits into the top of the crust.
- Bake in the preheated oven until the crust edges begin to brown, 10 to 15 minutes. Line the edges of the crust with foil, and bake until the whole crust is golden brown, about 5 more minutes.
Nutrition Facts : Calories 840 calories, Carbohydrate 60.5 g, Cholesterol 194.3 mg, Fat 48.1 g, Fiber 3.9 g, Protein 38.2 g, SaturatedFat 14.8 g, Sodium 1572.2 mg, Sugar 3.2 g
RAGIN' CAJUN JAMBALAYA (CROCK POT)
One of our favorites! Delicious-- and so easy!!! This is a simple meal to put together and then come home to after a day of shopping or sports. Serve with a crusty baguette or rolls. Enjoy!
Provided by BecR2400
Categories One Dish Meal
Time 5h10m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Place all the ingredients except the shrimp into the crock pot; stir well to combine.
- Cover and cook on LOW heat for 4-5 hours, until rice is done and vegetables are tender. (If you have an older model crockpot as I do, cook on HIGH for same amount of time).
- Stir in the shrimp, cover, and cook for 20-30 minutes until heated through.
- Garnish with snipped parsley and serve with hot sauce at the table.
Nutrition Facts : Calories 457.9, Fat 22.5, SaturatedFat 7.3, Cholesterol 146.5, Sodium 1187.5, Carbohydrate 38.3, Fiber 3.2, Sugar 7.4, Protein 24.6
INSTANT POT® CAJUN JAMBALAYA
Jambalaya doesn't get any easier than this Instant Pot® version, full of andouille sausage, shrimp, chicken, and plenty of vegetables.
Provided by thedailygourmet
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Rinse rice. Combine wet rice and chicken broth in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid and set valve to sealing. Choose Rice function. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer rice to a bowl and keep warm.
- Rinse out pot liner and choose Saute function. Add grapeseed oil, chicken, and sausage; saute until browned, 5 to 7 minutes. Add celery, bell pepper, and onion. Saute 1 more minute. Add tomatoes, Creole seasoning, and Cajun seasoning. Add shrimp and cook just until tails curl up, 1 to 3 minutes. Serve jambalaya on top of or mixed into the cooked rice.
Nutrition Facts : Calories 380 calories, Carbohydrate 47.5 g, Cholesterol 133.1 mg, Fat 7.9 g, Fiber 2.9 g, Protein 27.9 g, SaturatedFat 1.6 g, Sodium 1016 mg, Sugar 4.7 g
BROWN CAJUN JAMBALAYA
Whenever I refer to this jambalaya, I call it brown as opposed to the red Creole jambalaya. Prepare all the ingredients the night before, ready to throw it together. Once cooked it can be frozen for future use.
Provided by gailanng
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Prepare Spice Mix in small container; set aside.
- In large Dutch oven brown cooked chicken, smoked sausage and diced ham; drain grease.
- Add to browned meats the onion, celery, bell pepper and garlic. Saute for 5 minutes, or until vegetables are soft, lifting brown bits from bottom of pan.
- Add spice mix and stir.
- To the same pot stir in 4 cups chicken broth, parsley, green onions, Kitchen Bouquet and bay leaf; bring to a boil.
- Add 2 cups converted rice, stirring once.
- Cover and cook about 20 - 25 minutes or until liquid is absorbed.
CHEESECAKE FACTORY CAJUN JAMBALAYA PASTA
I love the Cheesecake factory, and this is one of my favorite recipes there. There is another recipe here for this, but it is not like the original and different than mine. I use Tony Chachere's Seasoning (green can) when making this dish. The amounts in the parenthesis are what I use in this recipe.
Provided by Lindas Busy Kitchen
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place the butter into a saute pan. Allow the butter to melt slightly.
- Add the seasoning into the pan, and stir together with the melted butter.
- Add the chicken into the pan, and continue to cook until the chicken is about half done.
- While the chicken is cooking, carefully place the pasta into boiling water, and cook until al dente.
- Pour the clam juice into the pan. Add the peppers and onions. Cook for another minute, making sure the vegetables are heated through and the chicken is almost done.
- Add the shrimp into the pan. Toss the ingredients together, and continue to cook until the shrimp are almost done.
- Add the tomatoes into then pan. Continue to cook mixture until both the shrimp and chicken are thoroughly cooked through.
- Place some pasta into each bowl. Spoon equal portions of the jambalaya mixture into each bowl over the pasta.
Nutrition Facts : Calories 741, Fat 29.4, SaturatedFat 15.7, Cholesterol 288.1, Sodium 798.2, Carbohydrate 71.9, Fiber 1.5, Sugar 3.8, Protein 46
CAJUN SHRIMP AND CRAB JAMBALAYA
Make and share this Cajun Shrimp and Crab Jambalaya recipe from Food.com.
Provided by Julieannie
Categories Crab
Time 1h2m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Lightly coar a large geavy skilled with nonstick cooking spray and set over medium heat. Add oil and flour and stir consistantly until roux turns deep mahogany brown, about 5 minutes. Add onions, green pepper, celery and bacon; saute until vegetables are soft, about 5 minutes longer.
- Stir in tomatoes in puree, broth, rice and Old Bay seasoning; bring to a boil over high heat. Reduce heat to medium-low, cover and simmer until most of liquid is absorbed and rice is almost tender, about 20 minutes.
- Fold in shrimp and cook just until shrimp are pink and firm, about 5 minutes.
- Gently fold in crab; cover and cook 1 minute. Remove from heat and let stand 3 minutes. Sprinkle with cilantro.
Nutrition Facts : Calories 393.1, Fat 5.7, SaturatedFat 1.2, Cholesterol 183.6, Sodium 563.5, Carbohydrate 50.3, Fiber 3.2, Sugar 5.8, Protein 34
CAJUN JAMBALAYA WITH ANDOUILLE SAUSAGE AND TASSO
This Cajun-style dish contains no tomatoes or tomato sauce. From Miss Ruby's Southern Creole & Cajun Cuisine.
Provided by lazyme
Categories Pork
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Combine the seasonings and set aside.
- In a heavy skillet, melt the margarine and brown the raw rice over medium heat, stirring constantly until golden-brown.
- Chop the Tasso and Andouille sausage.
- Melt the margarine in another heavy skillet (cast iron preferred) and cook the Tasso and sausage over high heat for 5 minutes or so.
- Add the onion, celery, bell pepper, garlic, and seasoning mix, and continue to cook, stirring frequently, until browned (about 10 minutes).
- Stir in the browned rice and add the stock.
- Stir well and bring to a boil.
- Reduce the heat and simmer until the rice is tender but still crunchy (about 20 minutes).
- This must be stirred frequently to keep the rice from sticking and burning.
- Remove the bay leaves and serve immediately, or pour into a long flat open pan to cool so it will not continue to cook.
- To serve, heat the plates and press about 1/2 cup lightly into a teacup or Pyrex custard cup and turn onto each plate.
- Serve 2 molds for a main course or 1 for an appetizer.
- Serve with little green peas and whole kernel com.
Nutrition Facts : Calories 435.9, Fat 18.7, SaturatedFat 4.8, Cholesterol 17.8, Sodium 635, Carbohydrate 55, Fiber 2.9, Sugar 4.4, Protein 10.7
CAJUN JAMBALAYA STUFFING
Love stuffing? Try this tasty version packed with turkey and rice.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Cook sausage in 12-inch nonstick skillet over medium heat 3 to 5 minutes, stirring occasionally, until lightly browned. Remove sausage from skillet; set aside.
- Add oil to same skillet; heat over medium-high heat. Cook onion, bell pepper, parsley and garlic in oil 3 to 5 minutes, stirring occasionally, until onion is tender. Stir in rice. Cook about 3 minutes, stirring occasionally, until rice is golden brown.
- Stir in sausage, broth, water and Cajun seasoning. Heat to boiling; reduce heat to low. Cover and simmer 18 to 20 minutes or until rice is tender and liquid is absorbed. Use to stuff one 10- to 12-pound turkey.
Nutrition Facts : Calories 140, Carbohydrate 22 g, Cholesterol 10 mg, Fiber 1 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 280 mg
CAJUN CHICKEN AND SAUSAGE JAMBALAYA
Make and share this Cajun Chicken and Sausage Jambalaya recipe from Food.com.
Provided by mtodryk
Categories One Dish Meal
Time 1h35m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Use high heat to preheat the Dutch oven and add the sausage. Using a chef's spoon or large spoon, constantly move the sausage from the bottom of the pot. Be careful not to burn the meat. (Normally I use Manda's sausage because it has little fat, however at this point you may want to drain off all of the excess grease to reduce the fat content from the dish.).
- Add the thigh meat and brown the chicken on all sides. Again use the spoon to scrape the meat from sticking and burning to the bottom of the pot. Browning the sausage and chicken meats should take 20 minutes. Be careful not to over cook the thigh meat to the point that it shreds.
- Lower the heat to medium and add the onions and garlic; saute for about 15 minutes or until the onions are very limp and "clear". Scrape the bottom of the pot to remove all the "graton". This is where the jambalaya gets its distinct brown color and taste.
- Add the tasso, thyme, basil and black and white pepper. Simmer over low heat for 10 minutes. This will give the seasonings time to release their oils and flavors.
- At this point the jambalaya concentrate can be transferred to smaller containers, cooled to room temperature, covered and refrigerated for future use. (This is what we do commercially; it allows the seasonings to marry.).
- When you are ready to cook the jambalaya, add the stock to the concentrate and bring to a rolling boil. Add the rice, reduce the heat to medium and gently break up the rice. Using the stainless steel paddle, continue to insure that the rice is not sticking to the bottom of the pot; this is very important!
- After about 5 minutes, fold in the parsley. Continue to scrape the pot to insure that no rice sticks to the bottom. When the jambalaya returns to a boil, reduce heat to the lowest possible setting and simmer, covered, for at least 25 minutes. Do not remove the cover while the rice is steaming.
Nutrition Facts : Calories 776.9, Fat 35.3, SaturatedFat 12, Cholesterol 160.2, Sodium 1651.5, Carbohydrate 60, Fiber 2, Sugar 5, Protein 50.7
CAJUN CRAWFISH JAMBALAYA
Make and share this Cajun Crawfish Jambalaya recipe from Food.com.
Provided by HELEN PEAGRAM
Categories Crawfish
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Saute in margarine the bell pepper, garlic, onion, and celery.
- Add
- some of the crawfish fat for flavor.
- Cook for about 30 minutes over a low fire. Add crawfish tails, green onions, 2 T.
- chopped parsley, salt, pepper, cayenne pepper , and 4 cup of cooked rice. I sometimes add a small can of stem and pieces mushrooms.
- Let this steam for about 5-10 minutes.
- Add a little margarine or water if too dry.
Nutrition Facts : Calories 4104.3, Fat 101.7, SaturatedFat 60.5, Cholesterol 729.8, Sodium 1172.8, Carbohydrate 654.2, Fiber 19, Sugar 12.2, Protein 126.2
JAMBALAYA PASTA IN A CAJUN CREAM SAUCE
With this recipe you can be bold and experiment! add Ham, Scallops to this as well .Garnish with sliced scallions and Parmesan cheese. Serve with hot bread. My favorite Ice Tea.
Provided by Josephine Quick
Categories Pasta
Time 1h20m
Number Of Ingredients 19
Steps:
- 1. For the sauce, place the marinara sauce in a heavy-bottomed saucepan and add the cream, chicken broth, Cajun seasoning, and Worcestershire sauce. Bring to a simmer over medium-low heat and then simmer slowly for about 40 minutes or until the liquid is reduced to about 4 cups.
- 2. Pasta, bring a large pot of salted water to a boil over high heat. Add the pasta and turn down the heat to medium-high. Simmer, uncovered, for 10 to 12 minutes, stirring often, until pasta is al dente.
- 3. Remove the pan from the heat and carefully strain through a large colander. Run briefly under cold running water to stop the cooking process. Drain the pasta well and reserve.
- 4. Prepare the jambalaya, place the chicken breast in a shollow bowl, drizzle with 2 tablespoon of the olive oil, and season with salt and pepper. Grill the chicken for 5 minutes, turn the chicken over and cook for 5 minutes longer, until cooked through and the internal temperature reaches 165F on a meat thermometer. Cut the chicken breast into 1/2-inch dice and reserve.
- 5. Pour remaining 3 tablespoons of olive oil into a large saucepan and set over medium-high heat. When hot, add the garlic and saute for 1 minutes, stirring until it begins to turn golden brown. Add the shrimp and sausage and saute for about 3 minutes, stirring often, until shrimp are no longer translucent and just cooked through. Add wine and reduce until the liquid has all evaporated. Add the cooked chicken meat and the ressrved tomatoe cream sauce. Bring the sauce to a simmer and add the parslely and the cooked pasta. Stir togther until until through. serve ware psta and garnish with the scallions an Parmesan cheese Enjoy!!!.
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