Best Spicy Jambalaya Recipes

SPICY CAJUN CHICKEN AND SAUSAGE JAMBALAYA

Steps:

• In a large pot melt butter over medium-high heat.
• Add onion, bell pepper, celery, garlic and saute 5 minutes stirring often.
• Add shrimp, chicken bay leaves and thyme. Reduce heat to medium and cook for 10 minutes or until chicken is no longer pink inside and the shrimp is opaque.
• Stir in paprika until thoroughly mixed with other ingredients.
• Stir in tomatoes, chicken broth, worcestershire sauce and hot sauce until well mixed.
• Add sausage and ham stirring well. Add crawfish (if using) and cook over medium-high heat until the liquid returns to a boil.
• Stir in scallions, salt and rice. Reduce heat to low, cover with lid and cook 30 minutes or until the rice is tender.
• Serve with fresh crusty french bread.

SPICY JAMBALAYA

Steps:

• Prepare rice mix according to package directions. Meanwhile, in a large skillet, cook chicken and sausage in butter for 5 minutes. Add garlic; cook 1 minute longer. Add the green pepper, celery and onion; cook and stir until meat is no longer pink and vegetables are tender., Stir in tomato and seasonings; heat through. Add the shrimp; cook an stir for 3-4 minutes or until shrimp turn pink. Serve with the prepared rice.

SPICY HOT CHICKEN AND ANDOUILLE SAUSAGE JAMBALAYA

Steps:

• 1. In a large Stock pot, brown the bacon till crisp, remove with slotted spoon, save till later. In the bacon grease cook the vegetables till tender, leaving the garlic till the last few min.
• 2. next add the sausage, chicken, tomatoes, broth, spices; then bring to a boil, add the rice, lower the heat to simmer, cover and cook 20-30 min, stirring frequently to keep the rice from sticking to bottom of pan. After the rice has almost finished cooking, add the okra, and crumbled bacon.
• 3. As this sits it gets thicker. Like I said, this is spicy, use the spices according to the heat you prefer.

SPICY SEAFOOD JAMBALAYA

Steps:

• Heat the olive oil in a large flame proof pan with a lid.
• Saute onion, bacon, capsicum and garlic for 5 minutes or until soft.
• Stir in thyme, cayenne pepper, spice mix.
• Cook for 2 minutes then add the rice.
• Add the tomato paste, tomatoes, chicken stock and wine and bring to the boil.
• Reduce heat, cover and simmer for 10-15 minutes or until rice is just tender and liquid has been absorbed.
• Add the shrimps, mussels, fish and cook covered for further 3 minutes until seafood is cooked through and mussels have opened.
• (Discard any that have not opened).
• Stir in the coriander, season to taste and serve immediately.

SPICY CAJUN JAMBALAYA KABOBS & COUSCOUS

Steps:

• Prepare marinade by mixing together the olive oil, fresh thyme, salt, fresh parsley, garlic and red pepper flakes. Prepare the meats, shrimp and vegetables and put them in a glass pan. Pour the marinade over them and let stand for 15 minutes. Alternately skewer shrimp, meats and vegetables. Grill on medium hot barbecue grill or indoor/stove top grill, turning often, until chicken is cooked through and shrimp have turned pink, about 10 minutes. While kebabs are grilling, prepare the couscous by following the package directions, substituting any seasoning mix and/or water with the same amount of canned chicken broth and the celery. Cook following the package directions. Fluff with fork and empty into a serving bowl and sprinkle with the remaining fresh parsley. As a compliment to the spicy flavors, serve with a red wine such as vqav Zinfandel or Merlot.

SPICY CHICKEN JAMBALAYA

Steps:

• Brown cubed chicken in heated oil over medium heat in skillet for ten (10) minutes.
• Add sausage links and cook until browned.
• Remove meat, set inside a Dutch oven.
• Place peppers, onions, zucchini, squash, garlic powder, crushed red pepper, chili powder and Creole Seasoning in same skillet until tender.
• Add pepper mix to meat.
• Add rice, broth and stewed tomatoes.
• Bring to a boil, simmer on medium heat for 30 minutes.
• Serve with fresh lime wedges on the side, if desired.

SPICY JAMBALAYA

Steps:

• In a boiler, add bay leaves, diced ham and water. Let boil for 1 hour. In another pan, heat oil. Add diced chicken, onions and celery. Saute until tender then add peppers, onions and diced tomatoes. Add tomato paste, chopped parsley, crushed garlic, dried thyme, cayenne pepper, Worcestershire sauce, and smoked sausage. Add cooked rice to jambalaya and salt to taste.

TRESSA'S SPICY JAMBALAYA

Steps:

• Cook kielbases, onion, green pepper, and celery in a large, non-stick saucepan over medium-high heat for 5 minutes.
• Add Cajun seasoning and bay leaf. Cook 5 minutes.
• Add tomatoes and chicken broth.
• Stir in rice and simmer, covered, 15 to 20 minutes until rice is tender.
• Remove bay leaf before serving.

THICK 'N SPICY SKILLET JAMBALAYA

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add sausage and onions; cook and stir 10 min. or until sausage is no longer pink.
• Add remaining ingredients; mix well. Bring to boil; cover.
• Remove from heat; let stand 5 min. Stir gently before serving.

SPICY BLACK BEAN JAMBALAYA

Steps:

• In a large skillet heat olive oil over medium high heat.
• Add onions, bell peppers and spices and saute until soft.
• Add garlic and saute until you can smell the aroma.
• Add jalapenos if desired, salsa, hot sauce, black beans, water, and rice and mix well. Turn heat up to high and let come to a boil.
• Once it comes to a boil, turn the heat down to medium, cover, and let simmer for 8 - 10 minutes.
• Garnish with shredded cheese if desired.

SPICY JAMBALAYA

Steps:

• Saute' bacon in a heavy skillet until crisp. Drain on paper towels, crumble and set aside. Discard all but 2 TBS bacon drippings. Add scallion (white parts only) and cook over medium heat for 2 minutes. Add garlic and both peppers and cook for one minute. Add shrimp, tomatoes, and corn, sprinkle with chili powder and paprika. Saute' about 2 minutes until shrimp just starts to turn pink. Add 1/4 cup chicken broth, vodka, basil, and scallion tops. Simmer until slightly thickened, adding chicken broth as needed. Add tabasco, salt and pepper. Sprinkle bacon and serve over rice.