Best Tressas Spicy Jambalaya Recipes

Spicy Black Bean Jambalaya image

Provided by Southern Girl

Categories Rice

Time 20m

Yield 2 serving(s)

Number Of Ingredients 13

1 tablespoon extra virgin olive oil
1/4 cup frozen onion
1/4 cup frozen bell pepper
1 teaspoon ground red pepper
1 teaspoon black pepper
1 teaspoon minced garlic
10 canned jalapeno slices (optional)
2 tablespoons salsa
2 teaspoons hot sauce
1 (15 1/4 ounce) can black beans, drained not rinsed
1 cup water
2 cups brown rice (cooked) or 2 cups white rice (cooked)
shredded cheese (optional)

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.

Nutrition Facts : Calories 1058.7, Fat 13.6, SaturatedFat 2.4, Sodium 342, Carbohydrate 200.8, Fiber 27, Sugar 4.1, Protein 35

Tressa's Spicy Jambalaya image

Provided by DeniseBC

Categories White Rice

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

12 ounces turkey kielbasa, sliced (sometimes I'll use the whole ring which is often 16oz)
1 onion, chopped
1 green pepper, chopped
1 celery rib, chopped
1 1/2 tablespoons cajun seasoning
1 bay leaf
1 (14 1/2 ounce) can stewed tomatoes
3 cups chicken broth
1 1/2 cups white rice

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.

Spicy Chicken Jambalaya image

Provided by jena_c

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 16

2 1/2 boneless skinless chicken breasts (cut into 1-inch cubes)
salt and pepper, to taste
1/4 teaspoon creole seasoning
1 tablespoon vegetable oil (for browning meats)
5 links cooked sausage
1/4 cup yellow bell pepper, diced
1/4 cup red bell pepper, diced
1/4 cup onion, diced
1 teaspoon crushed red pepper flakes
1 1/2 teaspoons garlic powder
1 1/2 teaspoons chili powder
3 cups chicken broth
1 (14 1/2 ounce) can stewed tomatoes
1/4 cup zucchini (optional-as filler)
1/4 cup yellow squash (optional-as filler)
4 small habanero peppers

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.