Best Mama Delilahs Jammin Jambalaya Recipes

MAMA DELILAH'S JAMMIN JAMBALAYA

Mama Delilah's Jammin Jambalaya image

Nothing says lovin like some spicy Louisiana cooking. I absolutely LOVE making this when I have the time. I'm toning down the amount of creole seasoning that I use, because I tend to be a little heavy handed with it. The amount is an approximate - season to your taste.

Provided by Mama Delilah

Categories Chicken

Time 1h30m

Yield 15 serving(s)

Number Of Ingredients 22

Ingredients

2 tablespoons canola oil
1 teaspoon canola oil
1 lb boneless skinless chicken breast, medium dice
1 lb andouille sausage, sliced (can substitute smoked sausage)
1 lb medium shrimp, peeled and deveined
3 teaspoons creole seasoning
1 medium green bell pepper, seeded and chopped
1 medium red bell pepper, seeded and chopped
1 medium yellow bell pepper, seeded and chopped
5 jalapeno peppers, seeded and chopped (optional)
4 stalks celery, chopped
2 medium yellow onions, chopped
4 garlic cloves, minced
1 (28 ounce) can petite diced tomatoes in tomato puree
2 tablespoons louisiana style hot sauce (or to taste)
1 tablespoon Worcestershire sauce
1 teaspoon gumbo file powder
4 dried bay leaves
3 cups chicken stock
5 cups cooked rice
salt, black pepper, and ground red pepper, to taste
additional creaole seasoning, to taste (optional)

Steps:

Season sausage, chicken and shrimp with a teaspoon of creaole seasoning each.
In a large heavy stock pot, heat 1 teaspoon oil and brown the sausage, about 7-8 minutes. remove it with a slotted spoon and set off to the side.
Add another 1 tablespoon oil and cook chicken until slightly browned, about 5 minutes. Remove and set to side with sauasage.
Add another 1 tablespoon oil and saute' peppers, celery and onions until tender, about 15-20 minutes.
Add diced tomatoes, chicken stock, sausage and chicken to pot, and season with hot sauce, Worchestershire sauce, file powder, bay leaves, salt, black and red pepper, and if desired, additional creole seasoning. Simmer for 20 minutes.
While simmering, saute' shrimp in saute' pan until pink, about 3-4 minutes (do not overcook shrimp).
Add rice and shrimp to pot. Cook an additional 20-30 minutes on low heat to let juices permeate rice. Stir occaisioanlly to prevent sticking.
Discard bay leaves, and serve.

MY BEST-EVER JAMBALAYA

My Best-Ever Jambalaya image

I tried to mimic Jambalaya from my favorite restaurant and it turned out so well my daughter and husband now prefer my recipe and won't order it when we go to the restaurant! -Alexis Van Vulpen, St. Albert, Alberta

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 10 servings.

Number Of Ingredients 12

Ingredients

2 tablespoons canola oil
1/2 pound fully cooked Spanish chorizo links, sliced
2 cups cubed fully cooked ham
3/4 pound boneless skinless chicken breasts, cubed
1 can (28 ounces) diced tomatoes, undrained
3 cups chicken broth
2 large green peppers, chopped
1 large onion, chopped
1 tablespoon Cajun seasoning
2 teaspoons hot pepper sauce
3 cups instant brown rice
1/2 pound uncooked medium shrimp, peeled and deveined

Steps:

In a Dutch oven, heat oil over medium-high heat. Add chorizo and ham; cook and stir 3-4 minutes or until browned., Add chicken to pan; cook 5-7 minutes or until no longer pink. Stir in tomatoes, broth, peppers, onion, Cajun seasoning and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until peppers are crisp-tender., Return to a boil; stir in rice and shrimp. Reduce heat; simmer, covered, 7-9 minutes or until shrimp turn pink. Remove from heat; let stand, covered, 5 minutes or until rice is tender.

Nutrition Facts : Calories 323 calories, Fat 12g fat (3g saturated fat), Cholesterol 79mg cholesterol, Sodium 1124mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 3g fiber), Protein 24g protein.

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

JIMMY BUFFETT'S JAMMIN' JAMBALAYA - MARGARITAVILLE ORLANDO RECIPE - (4.1/5)

Jimmy Buffett's Jammin' Jambalaya - Margaritaville Orlando Recipe - (4.1/5) image

Provided by MJH

Number Of Ingredients 32

Ingredients

JAMBALAYA:
Blended Oil* 2 ounces
Red Onion 4 ounces, diced
Red bell pepper 4 ounces, diced
Celery 4 ounces, diced
41/50 sized shrimp 6 ounces
Jambalaya Base (see recipe) 1 batch
Chicken Stock 4 ounces
Cooked White Rice (heated) 16 ounces
2 teaspoons chive
Margaritaville uses a blended oil that is 80% vegetable/soybean oil and 20% olive oil.
JAMBALAYA BASE:
1 pound Andouille Sausage, ground
1/4 pound smoked sausage, sliced
2 ounces Blended Oil*
1 pound yellow onion, diced 1/4"
1/2 pound celery, diced 1⁄4"
1/2 pound green peppers, diced 1⁄4"
1 2/3 tablespoons garlic cloves, rough chopped
1 2⁄3 ounces chicken base
3 ⁄4 ounce vegetable base
2 teaspoons thyme, dried
2 teaspoons oregano, dried
2 teaspoons Kosher salt
1/3 teaspoon white pepper
1 1⁄3 teaspoons crushed red pepper flakes
2 1/2 ounces flour
1 2/3 cup water
Diced Tomato (drained)
1 1⁄4 cup Rotel Tomatoes
1 ⁄3 cup Worcestershire Sauce
1 1⁄2 pounds raw chicken breast, diced 1"

Steps:

JAMBALAYA: Heat sauté pan then add blended oil and vegetables. Add shrimp and sauté until shrimp are cooked halfway (shrimp should no longer be translucent). Add chicken stock and sauté for an additional 30 seconds. Add jambalaya base and bring to a simmer. Add heated cooked rice and bring to an internal temperature of 165° Fahrenheit. Mound jambalaya in the center of your bowl. Sprinkle with chives. JAMBALAYA BASE: Sauté smoked and Andouille sausage in olive oil until heated. Remove sausages while leaving oil behind. Add onions, celery, and green peppers to tilt skillet and sauté until tender. Add garlic, chicken base, and vegetable base. Cook for 2 minutes. Stir in all dry spices. Add flour to thicken. Whisk in water slowly, making a smooth mixture. Add all remaining ingredients. Bring to a boil and simmer 20 minutes. Temperature must reach 165° Fahrenheit.