Best Creole Jambalaya Recipe Epicuriouscom Recipes

CREOLE JAMBALAYA

Creole Jambalaya image

Jambalaya is a traditional Louisiana dish, coming from our Spanish and French culture. Rice is the main ingredient, with different meats or seafood mixed in. I particularly like this variation with shrimp and ham. -Ruby Williams, Bogalusa, Louisiana

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 16

Ingredients

3/4 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green pepper
2 tablespoons butter
2 garlic cloves, minced
2 cups cubed fully cooked ham
1 can (28 ounces) diced tomatoes, undrained
1 can (10-1/2 ounces) condensed beef broth, undiluted
1 cup uncooked long grain white rice
1 cup water
1 teaspoon sugar
1 teaspoon dried thyme
1/2 teaspoon chili powder
1/4 teaspoon pepper
1-1/2 pounds fresh or frozen uncooked shrimp, peeled and deveined
1 tablespoon minced fresh parsley

Steps:

In a Dutch oven over medium-high heat, saute the onion, celery and green pepper in butter until tender. Add garlic; cook 1 minute longer. Add the next 9 ingredients; bring to a boil over medium-high heat. Reduce heat; cover and simmer until rice is tender, about 25 minutes. , Add shrimp and parsley; simmer, uncovered, until shrimp turn pink, 7-10 minutes.

Nutrition Facts : Calories 270 calories, Fat 6g fat (3g saturated fat), Cholesterol 132mg cholesterol, Sodium 974mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 25g protein.

JAMBALAYA

Jambalaya image

This Cajun dish is so associated with good times that Hank Williams named a song after it. The original isn't so good for you, though. I made a few changes to the classic to make it easier to prepare-and much healthier. White rice has been replaced with brown, and much less fat is used to cook the vegetables and meat. Feel free to improvise by adding chicken, fish, or vegetables.

Yield serves 4

Number Of Ingredients 11

Ingredients

Nonstick cooking spray
1 medium yellow onion, cut into small dice
5 garlic cloves, chopped fine
1 medium green bell pepper, seeded and cut into small dice
1 cup low-fat, low-sodium chicken broth
1 tablespoon smoked paprika
3/4 cup long-grain brown rice
Salt
4 ounces andouille sausage, cut into 1/4-inch-thick slices
One 14.5-ounce can diced fire-roasted tomatoes with their juices, such as Hunt's
12 ounces large shrimp, peeled and deveined, sliced in half crosswise

Steps:

Heat a Dutch oven over medium heat. When the pot is hot, spray it with cooking spray and add the onion, garlic, and bell pepper. Sauté the vegetables, stirring occasionally, until they are almost tender, about 4 minutes. Then add the chicken broth, smoked paprika, and rice. Season to taste with salt. Cover and bring the mixture to a simmer. Reduce the heat to low, and cook for about 25 minutes.
Stir in the sausage and tomatoes. Cover, and continue to simmer until the rice is tender, about 30 minutes.
Season the shrimp with salt, and stir it into the rice mixture. Cover, and continue to cook until the shrimp is cooked through and the liquid has been absorbed, about 10 minutes.
Remove the pot from the heat, and let the jambalaya rest for 5 minutes. Then ﬂuff the rice with a fork, and serve.
Fat: 34g (before), 10.1g (after)
Calories: 636 (before), 340 (after)
Protein: 23g
Carbohydrates: 39g
Cholesterol: 128mg
Fiber: 4g
Sodium: 843mg

JAMBALAYA

Jambalaya image

With chicken breast, brown rice, and lean ham, this lighter take on a classic still packs in plenty of New Orleans flavor.

Categories Soup/Stew Chicken Garlic Onion Pepper Rice Shellfish Tomato Sauté Low Fat Ham Shrimp Healthy Self

Yield Makes 6 servings

Number Of Ingredients 14

Ingredients

1 tbsp olive oil
1 large onion, chopped
2 medium cloves garlic, peeled
1 large green bell pepper, cored, seeded and chopped
2 celery stalks, diced
3 tbsp fresh Italian parsley, minced
4 oz extra-lean smoked ham, cut into 1/2-inch cubes
5 oz boneless, skinless chicken breast, diced
1 large bay leaf
1 tsp cayenne pepper
1 can (28 oz) diced tomatoes
1 can (8 oz) tomato sauce
3/4 cup brown rice, uncooked
1 1/2 lb medium shrimp, peeled, deveined and chopped into bite-sized pieces

Steps:

Add oil to a large nonstick saucepan. Over medium heat, sauté onion, garlic, bell pepper and celery until onion is translucent. Add parsley, ham, chicken, bay leaf, and cayenne pepper. Cook, stirring often, 5 to 6 minutes. Add tomatoes (with juice), tomato sauce, and 1 3/4 cups cold water. Gently simmer, uncovered, stirring occasionally, about 5 minutes. Pour rice into the pan and stir well. Bring mixture to a boil. Lower heat and simmer, covered, 45 minutes or until rice is cooked and absorbs most of the liquid. Stir in shrimp and cook 5 minutes more. Remove bay leaf. Season to taste with cayenne pepper and salt.

LOUISIANA JAMBALAYA

Louisiana Jambalaya image

Provided by Stacy L. Callahan

Categories Pork Rice Bon Appétit Pasadena California

Yield Serves 10

Number Of Ingredients 16

Ingredients

1/2 cup (1 stick) butter
2 red onions, chopped
5 green onions, chopped
1 large green bell pepper, chopped
4 garlic cloves, finely chopped
2 bay leaves
1 jalapeño chili, finely chopped with seeds
1 tablespoon Creole Seasoning
1/2 teaspoon ground cayenne pepper
1/2 teaspoon dried oregano, crumbled
2 tablespoons tomato paste
1 pound andouille sausage or hot Italian sausage, cut into 1/2-inch pieces
3/4 pound ham, cut into 1/2-inch pieces
2 14 1/2-ounce cans chicken broth
1 16-ounce can plum tomatoes, diced, with liquid
3 cups long-grain rice

Steps:

Melt butter in heavy large Dutch oven over medium-high heat. Add red onions, 4 green onion, bell pepper, garlic, bay leaves, jalapeño, Creole Seasoning, cayenne pepper and oregano. Cover and cook until vegetables are tender, stirring occasionally, about 15 minutes. Mix in tomato paste. Add sausage, ham, broth, tomatoes and rice. Bring mixture to simmer. Reduce heat to low, cover and cook until rice is very tender, stirring occasionally, about 1 hour. Garnish with remaining green onion and serve.