Best Forgotten Jambalaya Recipes

PRESSURE COOKER FORGOTTEN JAMBALAYA

Pressure Cooker Forgotten Jambalaya image

During chilly months, I fix this jambalaya at least once a month. It's so easy...just chop the vegetables, dump everything in the slow cooker and forget it! Even my sons, who are picky about spicy things, like this dish.-Cindi Coss, Coppell, Texas

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 11 servings.

Number Of Ingredients 17

Ingredients

1 can (14-1/2 ounces) diced tomatoes, undrained
1 can beef broth or chicken broth (14-1/2 ounces)
1 can (6 ounces) tomato paste
3 celery ribs, chopped
2 medium green peppers, chopped
1 medium onion, chopped
5 garlic cloves, minced
3 teaspoons dried parsley flakes
2 teaspoons dried basil
1-1/2 teaspoons dried oregano
1-1/4 teaspoons salt
1/2 teaspoon cayenne pepper
1/2 teaspoon hot pepper sauce
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 pound smoked sausage, halved and cut into 1/4-inch slices
1/2 pound uncooked shrimp (41-50 per pound), peeled and deveined
Hot cooked rice

Steps:

In a 6-qt. electric pressure cooker, combine tomatoes, broth and tomato paste. Stir in the celery, green peppers, onion, garlic and seasonings. Stir in chicken and sausage. , Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 8 minutes. When finished cooking, quick-release pressure according to manufacturer's instructions. , Select saute and adjust for high heat. Stir in shrimp. Cook 5 minutes longer or until shrimp turn pink. Serve with rice.

Nutrition Facts : Calories 230 calories, Fat 13g fat (5g saturated fat), Cholesterol 75mg cholesterol, Sodium 1016mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 20g protein.

FORGOTTEN JAMBALAYA

Forgotten Jambalaya image

Make and share this Forgotten Jambalaya recipe from Food.com.

Provided by carolinafan

Time 4h50m

Yield 11 serving(s)

Number Of Ingredients 16

Ingredients

1 (14 1/2 ounce) can diced tomatoes, undrained
1 (14 1/2 ounce) can beef broth or 1 (14 1/2 ounce) can chicken broth
1 (6 ounce) can tomato paste
2 medium green peppers, chopped
1 medium onion, chopped
3 celery ribs, chopped
5 garlic cloves, minced
3 teaspoons dried parsley flakes
2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1 1/4 teaspoons salt
1/3 teaspoon cayenne pepper
1/2 teaspoon hot pepper sauce
1 lb boneless skinless chicken breast, cut into 1-inch chunks
1 lb smoked sausage, halved and cut into 3/4 inch slices
1/2 lb uncooked medium shrimp, peeled and deveined

Steps:

In a 5 quart slow cooker, combine the tomatoes, broth and tomato paste.
Stir in the green peppers, onion, celery, garlic and seasonings.
Stir in chicken and sausage.
Cover and cook on low for 4 hours or until chicken is tender.
Stir in shrimp.
Cover and cook 15-30 minutes longer or until shrimp turn pink.
Serve with rice.

FORGOTTEN JAMBALAYA

Forgotten Jambalaya image

During chilly months, I fix this slow cooker jambalaya recipe at least once a month. It's so easy...just chop the vegetables, dump everything in the slow cooker and forget it! Even my sons, who are picky about spicy things, like this easy jambalaya. -Cindi Coss, Coppell, Texas

Provided by Taste of Home

Categories Dinner

Time 4h50m

Yield 11 servings.

Number Of Ingredients 17

Ingredients

1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) beef or chicken broth
1 can (6 ounces) tomato paste
3 celery ribs, chopped
2 medium green peppers, chopped
1 medium onion, chopped
5 garlic cloves, minced
3 teaspoons dried parsley flakes
2 teaspoons dried basil
1-1/2 teaspoons dried oregano
1-1/4 teaspoons salt
1/2 teaspoon cayenne pepper
1/2 teaspoon hot pepper sauce
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 pound smoked sausage, halved and cut into 1/4-inch slices
1/2 pound uncooked medium shrimp, peeled and deveined
Hot cooked rice

Steps:

In a 5-qt. slow cooker, combine the tomatoes, broth and tomato paste. Stir in the celery, green peppers, onion, garlic, seasonings and pepper sauce. Stir in chicken and sausage. , Cover and cook on low for 4-6 hours or until chicken is no longer pink. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turn pink. Serve with rice. Freeze option: Place individual portions of cooled stew in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.