Best Jazzy Jambalaya Recipes

JAZZY JAMBALAYA

Jazzy Jambalaya image

Mardi Gras comes but once a year-or any old weeknight you feel like it-when you serve up this quick and easy one-pot jambalaya!

Provided by My Food and Family

Categories Home

Time 30m

Yield 6 servings

Number Of Ingredients 11

Ingredients

2 Tbsp. oil
2 Tbsp. flour
2 onions, chopped
1 green pepper, chopped
1 clove garlic, minced
1-1/2 cups vegetable juice cocktail
1 pkg. (13 oz.) OSCAR MAYER Natural Uncured Turkey Sausage, thinly sliced
1 small boneless skinless chicken breast (4 oz.), cut into bite-size pieces
1/4 tsp. ground black pepper
1/8 tsp. ground red pepper (cayenne)
4-1/2 cups hot cooked long-grain white rice

Steps:

Whisk oil and flour in large skillet until blended; cook on medium-high heat 2 min. or until golden brown, stirring constantly. Add onions, green peppers and garlic; cook and stir 2 min. or until vegetables are crisp-tender.
Stir in juice cocktail, sausage, chicken and seasonings. Bring to boil; cover. Simmer on medium-low heat 10 min. or until chicken is done, stirring occasionally.
Serve over rice.

Nutrition Facts : Calories 390, Fat 12 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 70 mg, Sodium 890 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 24 g

JAZZY JAMBALAYA

Jazzy Jambalaya image

How to make Jazzy Jambalaya

Provided by @MakeItYours

Number Of Ingredients 8

Ingredients

1 pkg (6.8 oz.) RICE-A-RONI Spanish Rice
1 cup chopped uncooked chicken breast (about 2 halves) or cooked ham
1 cup chopped onions
1 can (14 1/2 oz.) tomatoes, undrained, chopped
2 cloves garlic, minced
1/4 teaspoon hot pepper sauce
8 ounces frozen, cleaned, precooked shrimp or raw shrimp, shelled, deveined
1 medium green bell pepper, chopped

Steps:

In large skillet, saute rice-vermicelli mix as package directs.
Stir in 2 cups water, chicken, onion, tomatoes, garlic, hot pepper sauce and contents of seasoning packet; bring to a boil over high heat.
Cover; reduce heat to low. Simmer 10 minutes.
Stir in shrimp and green pepper. Cover; simmer 8 to 10 more minutes or until most of liquid is absorbed and shrimp turn pink.