Best K Jons Jambalaya Recipes

K-JON'S JAMBALAYA

K-Jon's Jambalaya image

I got this recipe from a cookbook by Frank Davis a Chef from New Orleans. I have doctored it up over the years to suit my tastes. I hope you enjoy.

Provided by K-Jon Chef

Categories One Dish Meal

Time 1h20m

Yield 8 10 ounce, 8 serving(s)

Number Of Ingredients 16

Ingredients

1 1/2 lbs andouille sausages or 1 1/2 lbs smoked sausage, diced large
1 1/2 lbs boneless skinless chicken, cubed (I like dark meat best)
1 1/2 cups rice
2 cups chicken stock
3 cups onions, chopped
1 cup celery, chopped with leaves
1 cup green bell pepper
1 1/2 cups red bell peppers
1/2 teaspoon cayenne pepper
1 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon paprika
3 cups tomatoes, chopped or 1 (15 ounce) can chopped tomatoes
1/4 cup flat-leaf Italian parsley (reserve)
1/2 cup scallion, green end only (reserve)
1 lb shrimp, peeled and deveined raw (Optional, reserve)

Steps:

1.) Brown the sausage till crisp, remove and set aside.
2.) Brown the chicken in sausage oil, remove and set aside.
3.) Saute your Holy Trinity (peppers, celery and onion) 5minutes.
4.) Add dry spices and cook 5 minutes more.
5.) Add meat, tomatoes, rice and stock and bring to a simmer.
6.) Now you can cover and cook on stove top for 1 hour or transfer to a 10 X15 glass pan cover with foil and cook 1 hour.
7.) If you want to add shrimp do it at minute 45 and cook for 15 more minutes.
8.) Now add Fresh Parsley and scallions and fold into rice mixture and serve with ice cold beer!

Nutrition Facts : Calories 666.5, Fat 27.8, SaturatedFat 9.1, Cholesterol 224.4, Sodium 1771.2, Carbohydrate 47.8, Fiber 4, Sugar 8.1, Protein 53.4

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

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