Best Full House Jambalaya Recipes

One Pot Jambalaya Recipe by Tasty image

Provided by Melissa Bohn

Categories Dinner

Time 30m

Yield 6 servings

Number Of Ingredients 18

3 tablespoons olive oil, divided
2 boneless skinless chicken breasts, cut into bite-sized pieces
1 lb hot italian sausage, thinly sliced into rounds
3 small bell peppers, diced
1 jalapeño pepper, seeded and finely chopped
1 white onion, diced
4 cloves garlic, minced
1 can diced tomato
5 cups chicken stock, or broth
1 ½ cups long grain white rice, uncooked
2 tablespoons cajun seasoning
1 teaspoon dried thyme, crushed
¼ teaspoon cayenne pepper
1 bay leaf
1 ½ lb large shrimp, raw. peeled, and deveined
1 small ham steak, cubed
1 cup frozen okra, thawed
salt and pepper, kosher and freshly cracked black pepper, to taste

Steps:

Heat 1 tbsp oil in a crockpot or large, deep saute pan over medium-high heat. Add chicken and sausage and saute for 5-7 minutes, stirring occasionally, until the chicken is cooked through and the sausage is lightly browned. Transfer to a clean plate and set aside.
Add the remaining 2 tablespoons of oil to the crockpot. Add bell peppers, jalapeño, onion and garlic. Sauté for 6 minutes, stirring occasionally, until the onions are softened.
Add the diced tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne, bay leaf, and stir to combine. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is nearly cooked through, stirring every 5 minutes or so along the way so that the rice does not burn.
Add the shrimp, ham, okra, and stir to combine. Continue to simmer, stirring occasionally, until the shrimp are cooked through and pink. Stir in the chicken and sausage, and remove and discard the bay leaf.
Taste season the jambalaya with salt, pepper, and additional Cajun seasoning if needed. Remove from heat and serve warm.

Nutrition Facts : Calories 1269 calories, Carbohydrate 95 grams, Fat 77 grams, Fiber 4 grams, Protein 43 grams, Sugar 19 grams

Full House Jambalaya image

Provided by Marsha Gardner

Categories Fish

Number Of Ingredients 23

6 chicken thighs, skinless and boneless, cut into cubes
2 tsp creole seasoning
4-6 Tbsp olive oil, extra virgin
8 oz andouille sausage or other smoked sausage
8 oz ham,cooked and cubed
1 large onion, chopped
1 small green bell pepper, cut into 1-inch strips
1 small yellow bell pepper, cut into 1-inch strips
1 small red bell pepper, cut into 1-inch strips
4 celery stalks, chopped
1 Tbsp thyme, leaves, fresh
4 bay leaves
6 clove garlic, chopped
2 Tbsp all purpose flour
1/4 tsp cayenne pepper
1 1/2 c long grain rice, uncooked
4 c chicken broth
2-16 oz can diced tomatoes or rotel your heat choice
1 lb shrimp, large, peeled and deveined
kosher salt and freshly ground black pepper to taste
fresh parsley for garnish
1/2 c green onions, sliced for garnish
1/2 lb okra, fresh or frozen, sliced

Steps:

1. Sprinkle chicken with Creole seasoning. Heat oil in a Dutch oven over medium-high heat; add sausage and brown 2 minutes. Remove to a plate. Add chicken and sauté until brown, about 4 minutes; remove to plate. Add ham and saute lightly, about 3 minutes; remove to plate. Add onion, peppers, thyme, flour, and cayenne to pot and cook, stirring constantly, until onions are translucent, about 4 minutes add garlic and cook 1 minute longer.
2. Stir in rice, then add broth and tomatoes and bring to a boil. Reduce heat to low; cover and simmer 10 minutes. Stir chicken, sausage and okra into rice mixture; cover and continue to simmer 6 minutes. Stir in shrimp; cover and simmer 6 minutes, or until cooked through. Spoon jambalaya onto plates. Garnish servings with parsley and green onion.