Best 6 Dans Jambalaya Recipes

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Dans jambalaya is a dish that is made with rice and a variety of ingredients, such as meats, vegetables, and spices. It is a popular dish in the Southern United States, and there are many different variations of the recipe. Whether you are new to cooking or a seasoned chef, this article will guide you through the process of creating this classic dish. We will take you through the essential ingredients and introduce you to various cooking methods. By the end of this article, you'll have the knowledge and confidence to create a delicious jambalaya that will please your family and friends.

Let's cook with our recipes!

DAN'S JAMBALAYA



Dan's Jambalaya image

My son, Dan, made this recipe for a social I was having with my cooking and recipes group at my house, and everyone loved it... Some said it was the best they had ever had... I had some, and couldn't leave it alone... It really is incredibly delicious! Try it and see for yourself!

Provided by Lindas Busy Kitchen

Categories     Chicken

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 17

1/4 cup oil
8 skinless chicken thighs
1 lb andouille sausages or 1 lb chorizo sausage, cut into 1/4-inch slices, I use Chorizo
1 tablespoon tony's creole seasoning
2 teaspoons salt
2 large onions, chopped
2 large celery ribs, chopped
1/2 cup bell pepper, chopped
3 garlic cloves, chopped
1 (14 1/2 ounce) can diced Rotel Tomatoes, with chili's such as Ro-Tel
1 (8 ounce) can tomato sauce
1 teaspoon salt
1/2 lb fresh shrimp, cleaned and shells off
2 tablespoons parsley, chopped
2 tablespoons green onion tops, chopped
2 cups rice, cooked in
4 cups chicken stock

Steps:

  • Cook the rice using the chicken stock as the liquid following directions on bag or box. Set aside.
  • Heat oil in a lg., thick pot on med-high heat.
  • Add chicken thighs, brown on all sides and cook about 10-15 minutes.
  • Add sausage, half the Tony's seasoning, and salt. Cover, lower heat, and cook until chicken is well-done, about 15 minutes.
  • Remove chicken and sausage, and drain all except 1/3 of the drippings from the pot.
  • Add onions, celery, bell pepper, and garlic, and saute until tender.
  • Stir in tomato with chili's, tomato sauce, the rest of the Tony's seasoning, and salt, and return chicken (de-boned), and sausage to the pot. Cover, and simmer about 10 minutes.
  • Add shrimp, parsley, and green onion tops, cooking an additional 5 mins., covered.
  • Fold in cooked rice, and simmer about 10 minutes.

CINDY'S JAMBALAYA



Cindy's Jambalaya image

This is a tradition here in the South. You can add anything you like to this basic recipe. You can add crawfish, chicken pieces, make it all sausage. You decide what you like and add it in!

Provided by Cindy in Pensacola

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 1h10m

Yield 8

Number Of Ingredients 14

1 tablespoon olive oil
½ pound smoked sausage (such as Conecuh©), cut into 1/4-inch thick slices
1 large onion, chopped
1 cup chopped green bell pepper
1 cup chopped celery
salt to taste
½ teaspoon Cajun seasoning, or to taste
1 cup uncooked white rice
1 (14.5 ounce) can diced tomatoes with juice
1 tablespoon minced garlic
2 cups chicken broth
3 bay leaves
¼ teaspoon dried thyme leaves
1 pound peeled and deveined medium shrimp (30-40 per pound)

Steps:

  • Heat the olive oil in a Dutch oven or large pot over medium heat. Stir in the sausage, and cook for 2 minutes. Add the onion, bell pepper, and celery; season with salt and Cajun seasoning. Cook and stir until the vegetables are soft, 6 to 8 minutes. Stir in the rice until evenly coated in the vegetable mixture, then pour in the tomatoes with juice, garlic, chicken broth, bay leaves, and thyme leaves. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
  • After 20 minutes, stir in the shrimp, and cook 10 minutes uncovered until the shrimp turn pink and are no longer translucent in the center. Remove the pot from the heat, and let stand 5 minutes. Discard the bay leaves before serving.

Nutrition Facts : Calories 283.7 calories, Carbohydrate 24.6 g, Cholesterol 106.8 mg, Fat 11.5 g, Fiber 1.6 g, Protein 18.4 g, SaturatedFat 3.6 g, Sodium 889.2 mg, Sugar 3.6 g

JAMBALAYA DELUXE



Jambalaya Deluxe image

This dish uses a variety of seafood for the seafood lover, along with chicken and sausage and is a zesty and spicy dish served over angel hair spaghetti. Great with a side of salad and Italian bread.

Provided by LASmith

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h45m

Yield 24

Number Of Ingredients 13

¼ cup olive oil
2 cups diced chicken breast meat
3 cloves garlic, minced
5 (3.5 ounce) links mild Italian sausage
5 (15 ounce) cans Italian-style stewed tomatoes
4 (16 ounce) cans diced tomatoes
1 (16 ounce) can tomato paste
3 tablespoons dry crab and shrimp boil seasoning
1 pound littleneck clams
1 pound mussels, cleaned and debearded
1 pound peeled and deveined medium shrimp (30-40 per pound)
1 pound bay scallops
2 (16 ounce) packages angel hair pasta

Steps:

  • Heat the olive oil in a large pot over medium-high heat. Stir in the chicken and garlic, followed by the sausage links. Cook, stirring occasionally, until the sausage is firm enough to slice, about 10 minutes. Slice the sausages into 1/2 inch thick pieces, and return to the pot.
  • Puree the stewed tomatoes, diced tomatoes, and tomato paste in batches using a blender. Stir the tomato mixture into the pot along with the shrimp boil. Bring to a simmer and cook for 15 minutes. Stir in the clams, mussels, shrimp, and scallops, then simmer 30 minutes longer. Remove from the heat, and allow to stand for 15 minutes.
  • While the jambalaya is cooling, bring a large pot of lightly-salted water to a rolling boil; stir in the angel hair pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink. Serve the jambalaya over the cooked pasta.

Nutrition Facts : Calories 316 calories, Carbohydrate 35 g, Cholesterol 64.8 mg, Fat 8.4 g, Fiber 3.5 g, Protein 24.2 g, SaturatedFat 1.9 g, Sodium 821.3 mg, Sugar 10 g

JEN'S JAMBALAYA



Jen's Jambalaya image

My family loves a lot of flavor and spice in our food and jambalaya delivers. This is my version of a New Orleans jambalaya that's got a nice kick to it but not overly hot for those whose tongues can't handle it.

Provided by JenC

Categories     Soups, Stews and Chili Recipes     Stews     Jambalaya Recipes

Time 1h

Yield 4

Number Of Ingredients 15

2 tablespoons margarine or butter
¼ cup chopped onion
⅓ cup chopped celery
¼ cup chopped green pepper
1 (14.5 ounce) can diced tomatoes
1 ½ cups chicken broth
⅔ cup long grain white rice
1 teaspoon dried basil
¼ teaspoon garlic powder
¼ teaspoon black pepper
¼ teaspoon hot sauce
1 bay leaf
⅔ cup diced cooked chicken breast
⅔ cup cooked crumbled Italian sausage
⅔ cup peeled cooked shrimp

Steps:

  • Melt margarine in a large saucepan over medium heat. Stir in onion, celery, and green pepper; cook until softened, about 5 minutes. Pour in diced tomatoes, chicken broth, and rice; season with basil, garlic, pepper, hot sauce, and bay leaf. Bring to a boil over medium-high heat, then turn heat to medium-low, cover, and simmer until the rice is done, about 20 minutes.
  • Once the rice has cooked, stir in chicken, sausage, and shrimp. Simmer for a few minutes until heated through. Remove bay leaf before serving.

Nutrition Facts : Calories 374.6 calories, Carbohydrate 31.9 g, Cholesterol 80 mg, Fat 16.8 g, Fiber 1.9 g, Protein 21.1 g, SaturatedFat 4.7 g, Sodium 1064.2 mg, Sugar 4.1 g

NICK'S JAMBALAYA RECIPE BY TASTY



Nick's Jambalaya Recipe by Tasty image

Here's what you need: oil, boneless, skinless chicken thighs, paprika, black pepper, garlic powder, cajun seasoning, cayenne, salt, andouille sausages, sweet onion, celery, green pepper, jalapeño, garlic, chicken stock, crushed tomato, rice, bay leaves, shrimp

Provided by Rie McClenny

Categories     Dinner

Yield 4 servings

Number Of Ingredients 19

2 tablespoons oil, divided
1 lb boneless, skinless chicken thighs, cubed
1 teaspoon paprika
1 teaspoon black pepper
1 teaspoon garlic powder
1 tablespoon cajun seasoning
1 teaspoon cayenne
1 teaspoon salt
4 andouille sausages, cooked and sliced
1 sweet onion, diced
2 stalks celery, diced
1 green pepper, diced
1 jalapeño, minced
6 cloves garlic, minced
1 ½ cups chicken stock
2 cups crushed tomato
3 cups rice, cooked al dente
2 bay leaves
1 lb shrimp, peeled and divided

Steps:

  • Heat 1 tablespoon of oil in a 6-quart Dutch oven over medium- high heat. Add the chicken, paprika, black pepper, garlic powder, Cajun seasoning, cayenne, and salt. Stir to coat.
  • Once chicken is fully cooked, about 5 minutes, add the sausages and cook for 3 minutes.
  • Remove the chicken and sausage from the pot and set aside.
  • Using the same pot, add 1 tablespoon of oil to the pot. Add the onion, celery, green pepper, jalapeño, garlic, and 1 teaspoon of salt. Cook until vegetables are soft and tender, scraping any brown bits on the bottom of the pot, about 8-10 minutes.
  • Add chicken stock, crushed tomatoes, cooked rice, and bay leaves. Stir well and add the chicken and sausage back into the pot. Bring to a simmer.
  • Put the lid on and continue simmering for 10 minutes.
  • Stir in the shrimp. Put the lid back on and cook for 5 minutes, or until shrimp are cooked through.
  • Enjoy!

Nutrition Facts : Calories 1175 calories, Carbohydrate 78 grams, Fat 63 grams, Fiber 4 grams, Protein 71 grams, Sugar 10 grams

EASY JAMBALAYA RECIPE BY TASTY



Easy Jambalaya Recipe by Tasty image

Here's what you need: olive oil, chicken breasts, andouille sausage, garlic, jalapeño pepper, white onion, red bell pepper, yellow bell pepper, green bell pepper, celery, chicken stock, tomato, rice, cajun seasoning, bay leaf, dried thyme, cayenne pepper, shrimp, salt, pepper

Provided by Tasty

Categories     Lunch

Yield 4 servings

Number Of Ingredients 20

2 tablespoons olive oil
2 chicken breasts, diced
1 lb andouille sausage, sliced
4 cloves garlic
1 jalapeño pepper, diced
1 white onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
2 ribs celery, diced
3 cups chicken stock
14 oz tomato, crushed
1 ½ cups rice
2 tablespoons cajun seasoning
1 bay leaf
1 teaspoon dried thyme
½ teaspoon cayenne pepper
1 lb shrimp
salt, to taste
pepper, to taste

Steps:

  • Heat olive oil in a large pot over medium high heat. Add diced chicken breasts and Andouille sausage. Add salt and pepper to taste, and cook thoroughly.
  • Add crushed garlic and a diced jalapeño pepper.
  • NOTE: Leave the jalapeño seeds in for extra spice
  • Stir in diced onion, peppers, celery until they're soft.
  • Add chicken stock, tomatoes, rice, cajun seasoning, bay leaf, dried thyme, cayenne pepper and stir.
  • Cover and simmer stew for 30 minutes.
  • NOTE: Stir occasionally to make sure the rice doesn't burn at the bottom of the pan.
  • Once the rice is cooked, add in shrimp, season with salt and pepper, then continue simmering until the shrimp are cooked through.
  • Enjoy!

Nutrition Facts : Calories 1371 calories, Carbohydrate 81 grams, Fat 84 grams, Fiber 4 grams, Protein 64 grams, Sugar 18 grams

Tips:

  • Use a large pot or Dutch oven: Jambalaya is a one-pot dish, so you'll need a large pot or Dutch oven to cook it in. Ideally, you want to use a pot that's at least 6 quarts in size.
  • Use high-quality ingredients: The better the ingredients you use, the better your jambalaya will taste. Look for fresh, flavorful vegetables, and use a good quality smoked sausage.
  • Don't overcrowd the pot: When you're adding the ingredients to the pot, don't overcrowd it. If you do, the ingredients won't cook evenly.
  • Cook the rice in the broth: For the best flavor, cook the rice in the broth that you used to cook the other ingredients. This will help the rice to absorb all of the delicious flavors.
  • Let the jambalaya rest before serving: Once the jambalaya is cooked, let it rest for a few minutes before serving. This will help the flavors to meld together.

Conclusion:

Jambalaya is a delicious and versatile dish that can be made with a variety of ingredients. It's a great way to use up leftover rice, vegetables, and meat. And it's a perfect dish for a party or potluck. With a little planning and preparation, you can easily make a delicious jambalaya that everyone will love.

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