Best Dans Jambalaya Recipes

JAMBALAYA

Jambalaya image

Spicy jambalaya with chicken and andouille sausage.

Provided by Terri

Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes

Time 1h5m

Yield 6

Number Of Ingredients 17

Ingredients

2 tablespoons peanut oil, divided
1 tablespoon Cajun seasoning
10 ounces andouille sausage, sliced into rounds
1 pound boneless skinless chicken breasts, cut into 1 inch pieces
1 onion, diced
1 small green bell pepper, diced
2 stalks celery, diced
3 cloves garlic, minced
1 (16 ounce) can crushed Italian tomatoes
½ teaspoon red pepper flakes
½ teaspoon ground black pepper
1 teaspoon salt
½ teaspoon hot pepper sauce
2 teaspoons Worcestershire sauce
1 teaspoon file powder
1 ¼ cups uncooked white rice
2 ½ cups chicken broth

Steps:

Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.

Nutrition Facts : Calories 465.1 calories, Carbohydrate 42.4 g, Cholesterol 73.1 mg, Fat 19.8 g, Fiber 3 g, Protein 28.1 g, SaturatedFat 5.7 g, Sodium 1632.7 mg, Sugar 2 g

DAN'S JAMBALAYA

Dan's Jambalaya image

My son, Dan, made this recipe for a social I was having with my cooking and recipes group at my house, and everyone loved it... Some said it was the best they had ever had... I had some, and couldn't leave it alone... It really is incredibly delicious! Try it and see for yourself!

Provided by Lindas Busy Kitchen

Categories Chicken

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

1/4 cup oil
8 skinless chicken thighs
1 lb andouille sausages or 1 lb chorizo sausage, cut into 1/4-inch slices, I use Chorizo
1 tablespoon tony's creole seasoning
2 teaspoons salt
2 large onions, chopped
2 large celery ribs, chopped
1/2 cup bell pepper, chopped
3 garlic cloves, chopped
1 (14 1/2 ounce) can diced Rotel Tomatoes, with chili's such as Ro-Tel
1 (8 ounce) can tomato sauce
1 teaspoon salt
1/2 lb fresh shrimp, cleaned and shells off
2 tablespoons parsley, chopped
2 tablespoons green onion tops, chopped
2 cups rice, cooked in
4 cups chicken stock

Steps:

Cook the rice using the chicken stock as the liquid following directions on bag or box. Set aside.
Heat oil in a lg., thick pot on med-high heat.
Add chicken thighs, brown on all sides and cook about 10-15 minutes.
Add sausage, half the Tony's seasoning, and salt. Cover, lower heat, and cook until chicken is well-done, about 15 minutes.
Remove chicken and sausage, and drain all except 1/3 of the drippings from the pot.
Add onions, celery, bell pepper, and garlic, and saute until tender.
Stir in tomato with chili's, tomato sauce, the rest of the Tony's seasoning, and salt, and return chicken (de-boned), and sausage to the pot. Cover, and simmer about 10 minutes.
Add shrimp, parsley, and green onion tops, cooking an additional 5 mins., covered.
Fold in cooked rice, and simmer about 10 minutes.