Best Jambalaya Chickenpepperoni 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

JAMBALAYA, CHICKEN/PEPPERONI

Jambalaya, Chicken/Pepperoni image

My own recipe on a creole favorite. So, most eveyone says "Pepperoni!?" Of course pepperoni. It is absolutely perfect in Jambalaya. The taste of pepperoni is just a beautiful match for the taste of the cayene peppers and tobasco sauce. Oh, I just love this dish. You have got to try it!

Provided by JSoyster

Categories Lunch/Snacks

Time 1h

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1 lb chicken thigh, cut-up
1 lb pepperoni, cut-up 1/4 inch cubes
1 cup celery, chopped
1 cup yellow onion, chopped
1 cup bell pepper, chopped
1 cup roma tomato, choped
2 chili peppers
2 tablespoons hot sauce, tobasco is best
1 tablespoon cayenne pepper
1 tablespoon basil
1 tablespoon thyme
4 garlic cloves
4 cups water
2 cups rice, long grain

Steps:

Brown the sausage in a deep skillet (do not drain the fat!) on high heat.
Except for water and rice add all ingredients. Keep heat on high, mix constantly until onions become translucent.
Add water and bring to a boil.
Add rice to boiling water, leave heat on high, and wait for it to boil again.
lower heat to simmer, and cover skillet for 1/2 hour, then ready to serve.

Nutrition Facts : Calories 583.8, Fat 31.8, SaturatedFat 11.6, Cholesterol 113.8, Sodium 1154.4, Carbohydrate 47.1, Fiber 3, Sugar 3.3, Protein 25.5

OVEN BAKED JAMBALAYA

Oven Baked Jambalaya image

Impress your family and friends when you serve this classic and flavorful Creole dish and best of all, it's easily made in the oven. I brought a huge roaster pan full to a neighborhood fish fry and needless to say, there were no leftovers. Follow the link for the Creole Seasoning Blend, and make your very own seasoning!

Provided by JOSLYN

Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes

Time 2h45m

Yield 16

Number Of Ingredients 16

Ingredients

½ cup butter
1 large onion, diced
1 large green bell pepper, chopped
4 stalks celery, chopped
4 cloves garlic, minced
1 (6 ounce) can tomato paste
3 leaf (blank)s bay leaves
3 tablespoons Creole seasoning blend (such as the one linked in the footnote)
4 teaspoons Worcestershire sauce
2 (28 ounce) cans whole peeled tomatoes
7 cups chicken stock
3 cups chopped cooked ham
3 cups cooked andouille sausage, sliced
3 cups cooked chicken, cut into bite-sized pieces
3 cups frozen cooked shrimp
4 cups uncooked long-grain white rice

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Melt butter in large stock pot. Saute onion, green pepper, celery and garlic until tender, being careful not to burn the garlic. Add tomato paste and cook to brown slightly, stirring constantly. Stir in bay leaves, Creole seasoning blend and Worcestershire sauce. Pour into a large roasting pan. Squeeze tomatoes to break up into pieces, and add to mixture in pan. Stir in juice from tomatoes, chicken stock, ham, sausage, chicken, shrimp and rice. Mix well. Cover tightly with aluminum foil.
Bake in preheated oven for 1 1/2 hours, stirring once halfway through baking time. Remove bay leaves before serving.

Nutrition Facts : Calories 541.1 calories, Carbohydrate 47.6 g, Cholesterol 124.7 mg, Fat 25.8 g, Fiber 2.6 g, Protein 28.5 g, SaturatedFat 10.1 g, Sodium 1857.9 mg, Sugar 5.3 g

COLLEEN'S SLOW COOKER JAMBALAYA

Colleen's Slow Cooker Jambalaya image

This recipe came about from a lot of experimenting over the years. My family and friends like this version the best. Serve over cooked rice.

Provided by Colleen Murtaugh

Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes

Time 8h20m

Yield 12

Number Of Ingredients 13

Ingredients

1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
1 pound andouille sausage, sliced
1 (28 ounce) can diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
1 cup chopped celery
1 cup chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper
½ teaspoon dried thyme
1 pound frozen cooked shrimp without tails

Steps:

In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.

Nutrition Facts : Calories 234.6 calories, Carbohydrate 6.1 g, Cholesterol 98.9 mg, Fat 13.6 g, Fiber 1.4 g, Protein 20.2 g, SaturatedFat 4.4 g, Sodium 687.6 mg, Sugar 2.8 g

CHICKEN PEPPERONI

Chicken Pepperoni image

If you're looking to impress someone, you couldn't do it better...and or easier. Just be careful that you don't overcook the chicken.

Provided by Mimi Hiller

Categories Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1/2 lb pasta
1/2 whole pepperoni
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper, freshly ground
1/2 teaspoon oregano, ground (or 2 teaspoons fresh)
1/2 teaspoon basil, crushed (or 2 teaspoons fresh)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 lb boneless skinless chicken breast
to taste olive oil (optional)
16 ounces tomato sauce
1 (6 ounce) can tomato paste
1/2 teaspoon red pepper flakes, crushed (or more, to taste)

Steps:

* I used quartered low-fat pepperoni slices without sacrificing the taste. While I needed to use olive oil to make up for the missing rendered fat, I did save considerably on cholesterol.
Cook pasta according to package directions.
Dice pepperoni into 1/4" cubes.
Cook in frying pan over medium heat, allowing the fat from it to render out. Remove from pan and set aside. Season flour with salt, pepper, oregano, basil, garlic powder and onion powder.
Cut chicken in to bite-sized chunks.
Dredge chicken pieces in seasoned flour until coated.
Shake off excess flour and brown in the rendered pepperoni fat (and olive oil, if needed) until the chicken is almost cooked.
Remove from pan and set aside. Whisk tomato sauce, tomato paste, crushed red pepper flakes and 1/2 cup water together in pan until smooth.
Return chicken and pepperoni to pan.
Bring to simmer and cook, stirring, for 5 to 7 minutes.
Serve over a bed of pasta.