Best 9 Ellens Big Easy Jambalaya Recipes

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If you're in search of a New Orleans-inspired dish that combines bold flavors and succulent ingredients, look no further than Ellen's Big Easy Jambalaya. This classic Cajun recipe is a delightful blend of savory and spicy flavors, capturing the essence of Louisiana's culinary heritage. With its vibrant colors, enticing aroma, and irresistible taste, Ellen's Big Easy Jambalaya is sure to become a favorite in your kitchen.

Here are our top 9 tried and tested recipes!

BIG EASY JAMBALAYA



Big Easy Jambalaya image

This recipe is requested often by friends and family for gatherings. I don't mind since it's so easy to make. -Elizabeth Renteria, Vancouver, Washington

Provided by Taste of Home

Categories     Dinner

Time 5h55m

Yield 8 servings.

Number Of Ingredients 18

4-1/2 cups chicken stock
1 pound boneless skinless chicken thighs, cut into 1-inch pieces
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
14 ounces smoked kielbasa, sliced
2 fully cooked andouille sausage links, chopped
3 celery ribs, chopped
2 poblano peppers, seeded and chopped
1 medium onion, chopped
4 garlic cloves, minced
1 tablespoon dried oregano
2 teaspoons dried parsley flakes
2 teaspoons dried thyme
2 teaspoons Worcestershire sauce
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon cayenne pepper
2 cups uncooked converted rice

Steps:

  • In a 5-qt. slow cooker, combine all ingredients except rice. Cover and cook on low for 5-6 hours or until chicken is tender., Stir in rice. Cook on high 30 minutes longer or until rice is tender.

Nutrition Facts : Calories 565 calories, Fat 23g fat (8g saturated fat), Cholesterol 108mg cholesterol, Sodium 1673mg sodium, Carbohydrate 56g carbohydrate (5g sugars, Fiber 3g fiber), Protein 33g protein.

QUICK AND EASY - BUT DELICIOUS - JAMBALAYA!



Quick and Easy - but Delicious - Jambalaya! image

Even though I'm a born-and-raised Arizonan, both of my grandparents are from southern Louisiana. As a result, I grew up eating a lot of good, homecooked Cajun food!! This isn't a family recipe, but it rivals any I've had. (It's a combination of several recipes I found online.) I find myself craving it once every couple of weeks...luckily my boyfriend loves it too! :-) This can be made with 2 pounds of chicken, or 1 lb chicken + 1 lb smoked sausage. The chicken / shrimp is our favorite way to make it, and the chicken / smoked sausage is a close second.

Provided by Robyns Cookin

Categories     Cajun

Time 40m

Yield 6 , 6 serving(s)

Number Of Ingredients 16

1 cup uncooked rice
1 lb boneless skinless chicken breast, cubed
1 lb shrimp, peeled and deveined
2 tablespoons olive oil
1 bell pepper, chopped
2 stalks celery, diced
1 medium yellow onion, chopped
3 garlic cloves, minced
1 (14 1/2 ounce) can diced tomatoes
1/2 teaspoon thyme
1/2 teaspoon basil
1 1/2 teaspoons cajun seasoning (I use Tony Chachere's creole seasoning)
1/4 teaspoon cayenne
1/4 teaspoon black pepper
1 teaspoon hot pepper sauce
1 bay leaf

Steps:

  • Cook rice according to package directions (I cook it in chicken broth for more flavor).
  • Meanwhile, heat the olive oil in a stock pot over medium-high heat.
  • Cook the onions, bell pepper, celery, and garlic until tender.
  • Add the meat and sauté until cooked.
  • Stir in the tomatoes, seasonings, and cooked rice.
  • Cover and cook until heated through.

THE BIG EASY JAMBALAYA



The Big Easy Jambalaya image

This flavorful dish is perfect for a Mardi Gras party, and it really is 'big easy.' The recipe can be easily doubled to serve 16 by using 2 packages of Jambalaya Mix, doubling all the other ingredients and cooking in a Dutch oven or saucepot.

Provided by Allrecipes Member

Time 52m

Yield 8

Number Of Ingredients 10

1 tablespoon olive oil
1 medium onion, chopped
1 medium green bell pepper, chopped
1 medium yellow bell pepper, chopped
1 (14.5 ounce) can fire roasted or regular diced tomatoes, undrained
1 cup water
1 (8 ounce) package ZATARAIN'S® Reduced Sodium Jambalaya Mix
1 pound large shrimp, peeled and deveined
1 (12 ounce) package andouille sausage, cut into 1/4-inch slices
¼ cup chopped fresh parsley

Steps:

  • Heat oil in large deep skillet or 5-quart Dutch oven on medium heat. Add onion and bell peppers; cook and stir 7 minutes or until vegetables begin to soften.
  • Stir in tomatoes, water and Jambalaya Mix. Bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes.
  • Stir in shrimp and sausage. Cover and cook 10 minutes longer or just until shrimp turn pink and rice and vegetables are tender, stirring occasionally. Remove from heat. Let stand 5 minutes. Sprinkle with parsley, if desired.

Nutrition Facts : Calories 318 calories, Carbohydrate 28.6 g, Cholesterol 110.6 mg, Fat 14.3 g, Fiber 1.5 g, Protein 17.4 g, SaturatedFat 4.5 g, Sodium 891.7 mg, Sugar 2.6 g

THE BIG EASY JAMBALAYA



The Big Easy Jambalaya image

This flavorful dish is perfect for a Mardi Gras party, and it really is 'big easy.' The recipe can be easily doubled to serve 16 by using 2 packages of Jambalaya Mix, doubling all the other ingredients and cooking in a Dutch oven or saucepot.

Provided by Allrecipes Member

Time 52m

Yield 8

Number Of Ingredients 10

1 tablespoon olive oil
1 medium onion, chopped
1 medium green bell pepper, chopped
1 medium yellow bell pepper, chopped
1 (14.5 ounce) can fire roasted or regular diced tomatoes, undrained
1 cup water
1 (8 ounce) package ZATARAIN'S® Reduced Sodium Jambalaya Mix
1 pound large shrimp, peeled and deveined
1 (12 ounce) package andouille sausage, cut into 1/4-inch slices
¼ cup chopped fresh parsley

Steps:

  • Heat oil in large deep skillet or 5-quart Dutch oven on medium heat. Add onion and bell peppers; cook and stir 7 minutes or until vegetables begin to soften.
  • Stir in tomatoes, water and Jambalaya Mix. Bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes.
  • Stir in shrimp and sausage. Cover and cook 10 minutes longer or just until shrimp turn pink and rice and vegetables are tender, stirring occasionally. Remove from heat. Let stand 5 minutes. Sprinkle with parsley, if desired.

Nutrition Facts : Calories 318 calories, Carbohydrate 28.6 g, Cholesterol 110.6 mg, Fat 14.3 g, Fiber 1.5 g, Protein 17.4 g, SaturatedFat 4.5 g, Sodium 891.7 mg, Sugar 2.6 g

THE BIG EASY JAMBALAYA



The Big Easy Jambalaya image

This flavorful dish is perfect for a Mardi Gras party, and it really is 'big easy.' The recipe can be easily doubled to serve 16 by using 2 packages of Jambalaya Mix, doubling all the other ingredients and cooking in a Dutch oven or saucepot.

Provided by Allrecipes Member

Time 52m

Yield 8

Number Of Ingredients 10

1 tablespoon olive oil
1 medium onion, chopped
1 medium green bell pepper, chopped
1 medium yellow bell pepper, chopped
1 (14.5 ounce) can fire roasted or regular diced tomatoes, undrained
1 cup water
1 (8 ounce) package ZATARAIN'S® Reduced Sodium Jambalaya Mix
1 pound large shrimp, peeled and deveined
1 (12 ounce) package andouille sausage, cut into 1/4-inch slices
¼ cup chopped fresh parsley

Steps:

  • Heat oil in large deep skillet or 5-quart Dutch oven on medium heat. Add onion and bell peppers; cook and stir 7 minutes or until vegetables begin to soften.
  • Stir in tomatoes, water and Jambalaya Mix. Bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes.
  • Stir in shrimp and sausage. Cover and cook 10 minutes longer or just until shrimp turn pink and rice and vegetables are tender, stirring occasionally. Remove from heat. Let stand 5 minutes. Sprinkle with parsley, if desired.

Nutrition Facts : Calories 318 calories, Carbohydrate 28.6 g, Cholesterol 110.6 mg, Fat 14.3 g, Fiber 1.5 g, Protein 17.4 g, SaturatedFat 4.5 g, Sodium 891.7 mg, Sugar 2.6 g

THE BIG EASY JAMBALAYA



The Big Easy Jambalaya image

This flavorful dish is perfect for a Mardi Gras party, and it really is 'big easy.' The recipe can be easily doubled to serve 16 by using 2 packages of Jambalaya Mix, doubling all the other ingredients and cooking in a Dutch oven or saucepot.

Provided by Allrecipes Member

Time 52m

Yield 8

Number Of Ingredients 10

1 tablespoon olive oil
1 medium onion, chopped
1 medium green bell pepper, chopped
1 medium yellow bell pepper, chopped
1 (14.5 ounce) can fire roasted or regular diced tomatoes, undrained
1 cup water
1 (8 ounce) package ZATARAIN'S® Reduced Sodium Jambalaya Mix
1 pound large shrimp, peeled and deveined
1 (12 ounce) package andouille sausage, cut into 1/4-inch slices
¼ cup chopped fresh parsley

Steps:

  • Heat oil in large deep skillet or 5-quart Dutch oven on medium heat. Add onion and bell peppers; cook and stir 7 minutes or until vegetables begin to soften.
  • Stir in tomatoes, water and Jambalaya Mix. Bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes.
  • Stir in shrimp and sausage. Cover and cook 10 minutes longer or just until shrimp turn pink and rice and vegetables are tender, stirring occasionally. Remove from heat. Let stand 5 minutes. Sprinkle with parsley, if desired.

Nutrition Facts : Calories 318 calories, Carbohydrate 28.6 g, Cholesterol 110.6 mg, Fat 14.3 g, Fiber 1.5 g, Protein 17.4 g, SaturatedFat 4.5 g, Sodium 891.7 mg, Sugar 2.6 g

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

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

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.

THE BIG EASY JAMBALAYA



The Big Easy Jambalaya image

This flavorful dish is perfect for a Mardi Gras party, and it really is 'big easy.' The recipe can be easily doubled to serve 16 by using 2 packages of Jambalaya Mix, doubling all the other ingredients and cooking in a Dutch oven or saucepot.

Provided by Allrecipes Member

Time 52m

Yield 8

Number Of Ingredients 10

1 tablespoon olive oil
1 medium onion, chopped
1 medium green bell pepper, chopped
1 medium yellow bell pepper, chopped
1 (14.5 ounce) can fire roasted or regular diced tomatoes, undrained
1 cup water
1 (8 ounce) package ZATARAIN'S® Reduced Sodium Jambalaya Mix
1 pound large shrimp, peeled and deveined
1 (12 ounce) package andouille sausage, cut into 1/4-inch slices
¼ cup chopped fresh parsley

Steps:

  • Heat oil in large deep skillet or 5-quart Dutch oven on medium heat. Add onion and bell peppers; cook and stir 7 minutes or until vegetables begin to soften.
  • Stir in tomatoes, water and Jambalaya Mix. Bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes.
  • Stir in shrimp and sausage. Cover and cook 10 minutes longer or just until shrimp turn pink and rice and vegetables are tender, stirring occasionally. Remove from heat. Let stand 5 minutes. Sprinkle with parsley, if desired.

Nutrition Facts : Calories 318 calories, Carbohydrate 28.6 g, Cholesterol 110.6 mg, Fat 14.3 g, Fiber 1.5 g, Protein 17.4 g, SaturatedFat 4.5 g, Sodium 891.7 mg, Sugar 2.6 g

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients prepped and measured out. This will help you stay organized and prevent any scrambling during the cooking process.
  • Use fresh, high-quality ingredients: The fresher your ingredients, the better your jambalaya will taste. Look for plump, ripe vegetables and flavorful meats.
  • Don't be afraid to adjust the recipe to your liking: Jambalaya is a versatile dish, so feel free to add or omit ingredients as you see fit. For example, if you don't like spicy food, you can reduce the amount of cayenne pepper or omit it altogether.
  • Cook the jambalaya over low heat: This will help to prevent the rice from burning and will allow the flavors to develop fully.
  • Let the jambalaya rest before serving: This will help the rice to absorb all of the delicious flavors of the other ingredients.

Conclusion:

Jambalaya is a delicious and versatile dish that is perfect for a party or a weeknight meal. With its bold flavors and hearty ingredients, jambalaya is sure to please everyone at the table. So next time you're looking for a new recipe to try, give jambalaya a try!

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