Best Jambalaya Cornbread 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 CORNBREAD

Jambalaya Cornbread image

Jambalaya evokes thoughts of Louisiana, but did you know the first published recipe for jambalaya was published in Mobile, Alabama! Here's my take on cornbread with a jambalaya twist...

Provided by Carolyn Haas

Categories Savory Breads

Time 40m

Number Of Ingredients 12

Ingredients

3/4 c yellow cornmeal
1 1/4 c all purpose flour
2 tsp baking powder
1 Tbsp sugar
1 c skim milk
2 eggs
1/2 c andouille sausage (diced or crumbled -cooked out of casings)
1/4 c onion, chopped
2 Tbsp celery, chopped
2 Tbsp green pepper, chopped (or red, yellow, orange)
1 tsp garlic salt
1 tsp hot sauce (tabasco)

Steps:

1. Preheat oven to 350 degrees F. Grease 9x9 inch square pan OR 10 inch cast iron pan.
2. Remove sausage from casing and saute, breaking up meat into crumbles. Or, cut one link into small pieces, saute. Set aside.
3. Mix dry ingredients. Add eggs, milk, veggies, garlic salt, tabasco and sausage. Stir until dry ingredients are moistened. NOTE: 1 c skim milk may not show up in ingredients!!
4. Spread into prepared pan and bake until golden and slightly pulled away from sides of pan. Check after 20 minutes, especially if using cast iron.