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.

HATTIE'S CREOLE JAMBALAYA

Hattie's Creole Jambalaya image

Provided by Food Network

Categories main-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 24

Ingredients

Extra-virgin olive oil, enough to coat a skillet
4 boneless chicken breasts, julienne-cut
20 jumbo shrimp, peeled and de-veined
All-purpose flour, for dusting
5 links andouille sausage, sliced
5 cloves garlic, minced
2 green peppers, julienned
2 red peppers, julienned
4 stalks celery, chopped
6 fresh okra pods, sliced
1 large Spanish onion
1 tablespoon oregano
4 tablespoons parsley
2 tablespoons paprika
2 tablespoons chili powder
1 tablespoon cayenne
10 peeled plum tomatoes, chopped
4 tablespoons Worcestershire sauce
3 cups long or medium grained rice
4 cups seafood or chicken stock
2 cups tomato juice
10 fresh crawfish, shell-on, optional
1 bunch scallions, chopped
Parsley, for garnish

Steps:

Coat a large, deep skillet with olive oil and keep on high heat until oil sizzles.
Dredge chicken and shrimp in flour and add to skillet with andouille sausage. Lower heat and remove the par-cooked shrimp. Add garlic, peppers, celery, okra, and onion and cook on low heat for about 4 minutes, stirring constantly. Add all seasoning and diced tomatoes and Worcestershire.
Add uncooked rice and simmer for 2 to 3 minutes on low heat. Add stock and tomato juice, then simmer for 5 minutes on medium heat, taking care to stir to prevent sticking. Once rice has completely cooked, add shrimp and crawfish; simmer for 2 minutes.
Serve in a deep bowl and garnish with fresh chopped scallions and parsley.

CREOLE JAMBALAYA

Creole Jambalaya image

Provided by Leah Chase

Categories Onion Rice Shellfish Sauté Mardi Gras Dinner Ham Sausage Bell Pepper Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 6 to 8 servings

Number Of Ingredients 15

Ingredients

1 lb. smoked ham (cubed)
1/2 lb. chaurice* (hot sausage cut in pieces)
1/2 lb. smoked sausage (cut in 1/2-inch slices)
1 cup chopped onions
3 cups uncooked rice
1/4 cup chopped green onions
1/2 tsp. paprika
1 tbsp. chopped parsley
1 tsp. ground thyme
1 tsp. chopped garlic
1/2 cup chopped green pepper
1 tsp. salt
1 bay leaf
1 lb. shrimp (peeled and deveined)
4 cups boiling water

Steps:

Place ham, sausages, and onions in 3-quart saucepan. Cover and cook over medium heat until onions are soft. No need to add any oil as the meat will provide enough fat for cooking. Add rice and stir well. Add all other ingredients. Bring to a boil. Let boil for 5 minutes. Lower heat. Cover pot tightly and let cook slowly for 35 minutes or until rice is tender. With a fork, fluff rice up, mixing sausages well.

CREOLE JAMBALAYA

CREOLE JAMBALAYA image

Categories Chicken

Yield 6 servings

Number Of Ingredients 17

Ingredients

1 lb diced, skinned chicken
1 lb rings of linguisa sausage
1 large onion, finely chopped
1 small red pepper, finely chopped
4 celery ribs, finely chopped
1- 14 oz can stewed or chopped tomatoes
4 C unsalted chicken broth
2 C long grain rice
3 garlic cloves, finely chopped
1 lb peeled shrimp
2 t thyme
1-2 bay leaf
1/8 t allspice
1/4 t cayenne pepper
1/2 t black pepper
1/2 t cumin
1 t salt

Steps:

1. In a dutch oven or large soup pot on high heat, sear the chicken and sausage. Add the onion, pepper, and celery. Cook for 3 minutes until wilted. 2. Add the remaining ingredients EXCEPT for the shrimp and bring to a boil. Reduce heat to a simmer and cook for 20 minutes. Do not stir or open the lid on the pan. 3. Add the shrimp and stir into mixture. Cover and cook for 5 more minutes. Let sit for 5 minutes, then serve.