Best Lisas Jambalaya Recipes

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HOMEMADE JAMBALAYA



Homemade Jambalaya image

I first tasted this dish at a church potluck. I got the original recipe from my daughter's godfather and adapted it suit my family's tastes.-Glada Marie St. Clair, Crossville, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 15

1 pound smoked kielbasa or smoked Polish sausage,. cut into 1/4-inch slices
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
2 celery ribs, thinly sliced
1 large onion, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
1 can (28 ounces) diced tomatoes, undrained
2 cups uncooked rice
2 cups water
1/2 pound fresh or frozen uncooked medium shrimp, peeled and deveined
3 tablespoons minced fresh parsley
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 to 1/2 teaspoon cayenne pepper

Steps:

  • In a Dutch oven, saute sausage for 1 minute. Add chicken; saute 2 minutes longer. Add the celery, onion, green pepper and garlic; saute for 2 minutes or until vegetables are crisp-tender. Stir in the remaining ingredients. Bring to a boil. , Reduce heat; cover and simmer for 20 minutes or until chicken is no longer pink; stir. Let stand for 5 minutes to absorb any remaining liquid before serving. Fluff with a fork.

Nutrition Facts : Calories 464 calories, Fat 17g fat (6g saturated fat), Cholesterol 111mg cholesterol, Sodium 1161mg sodium, Carbohydrate 47g carbohydrate (6g sugars, Fiber 3g fiber), Protein 28g protein.

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

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

LISA'S JAMBALAYA



Lisa's Jambalaya image

Lisa serves this with corn bread or corn muffins!

Provided by terry anne @tish8532

Categories     Other Main Dishes

Number Of Ingredients 15

12 large shrimp, peeled, deveined, & cut in half
4 - about 3-4 boneless, skinless chicken thighs, cut in 1
1 tablespoon(s) creole/cajun seasoning (lisa uses tony chachere's, emeril's bayou blast is good too)
2 tablespoon(s) olive oil
1/4 cup(s) onion, chopped
1/4 cup(s) green bell pepper, chopped
1/4 cup(s) celery, chopped
1-14.5 oz can(s) diced tomatoes (or 1/2 cup chopped tomoatoes)
3 - bay leaves
1 teaspoon(s) worcestershire sauce (or more to taste)
1 teaspoon(s) hot sauce (or more to taste)
3/4 cup(s) cup rice
3 cup(s) chicken stock
5 ounce(s) andouille sausage, sliced (lisa uses keilbasa, she feels the andouille makes it too spicy)
- salt and pepper to taste

Steps:

  • In a bowl, combine shrimp, chicken & creole seasoning & work in seasoning well.
  • In a large saucepan, heat oil over high heat with onion, green pepper & celery, cook about 5 minutes.
  • Add garlic,tomatoes, & bay leaves, Worcestershire & hot sauces. Stir in rice & slowly add stock.
  • Reduce heat to medium & cook until rice absorbs liquid & becomes tender, stirring occasionally, about 15-20 minutes.
  • When rice is just tender, add shrimp & chicken mixture & sausage. Cook until meat is done, about 10 minutes more
  • Season to taste with salt, pepper, & creole seasoning. Add more hot sauce if you like!

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