Best 5 Gulf Coast Jambalaya Rice Recipes

Indulge in the vibrant flavors of the Gulf Coast with our comprehensive guide to cooking the perfect jambalaya rice. This traditional Louisiana dish tantalizes taste buds with its aromatic blend of rice, protein, vegetables, and the holy trinity of Cajun cuisine: bell peppers, onions, and celery. Whether you prefer the classic chicken and sausage jambalaya or crave the seafood-packed extravaganza, our diverse collection of recipes caters to every palate. Embark on a culinary journey through the heart of Cajun country and discover the secrets to creating an unforgettable jambalaya rice experience.

Here are our top 5 tried and tested recipes!

GULF COAST JAMBALAYA RICE

Gulf Coast Jambalaya Rice image

As the stew of the South, jambalaya is a definite staple. For ages, home cooks have been making their own tweaks on the traditional recipe. This rendition is my favorite. -Judy Batson, Tampa, Florida

Provided by Taste of Home

Categories Dinner

Time 3h35m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 pound smoked kielbasa, cut into 1/4-inch slices
2 cups chicken stock
1 large green pepper, chopped
1 cup chopped sweet onion
2 celery ribs, chopped
2 garlic cloves, minced
2 teaspoons Creole seasoning
1 teaspoon seafood seasoning
1 teaspoon pepper
1 pound uncooked medium shrimp, peeled and deveined
2 cups uncooked instant rice

Steps:

Place the first 10 ingredients in a 5-qt. slow cooker. Cook, covered, on low 3-4 hours, until chicken is tender., Stir in shrimp and rice. Cook, covered, 15-20 minutes longer, until shrimp turn pink and rice is tender.

Nutrition Facts : Calories 395 calories, Fat 18g fat (6g saturated fat), Cholesterol 138mg cholesterol, Sodium 861mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein.

GULF COAST JAMBALAYA

Gulf Coast Jambalaya image

Make and share this Gulf Coast Jambalaya recipe from Food.com.

Provided by PanNan

Categories Pork

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

1 large yellow onion, chopped
2 cloves minced garlic
1 large green pepper, chopped
2 celery ribs, chopped
1/4 cup butter (or bacon drippings, if you have them)
2 tablespoons minced parsley
1/2 lb cubed ham (preferably Cure 81 or other cured ham)
1/2 teaspoon dried thyme leaves
2 large bay leaves
1 teaspoon hot pepper sauce
2 teaspoons salt
1 (16 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
2 cups cold water
2 cups converted rice (raw)
1 1/2 lbs fresh shrimp or 1 1/2 lbs frozen raw shrimp, shelled and deveined

Steps:

Saute onion, garlic, green pepper and celery in butter or bacon grease in large heavy pan over moderate heat for 12 minutes or until onion is golden brown.
Add parsley, ham, thyme and bay leaves.
Fry, stirring often for another 5 minutes.
Add pepper sauce, salt tomatoes, tomato sauce and the water.
Simmer for five minutes.
Add rice, adjusting heat so liquid boils very gently, cover and cook for 30 minutes.
Add shrimp to float on top (don't mix in- it's intended to steam on the top), re-cover and simmer an additional 10 minutes (depends on size of shrimp) or until shrimp are cooked, rice is tender and liquid is absorbed.
Taste for salt and pepper needed.
Toss lightly and serve.

GULF COAST JAMBALAYA RICE

Gulf Coast Jambalaya Rice image

As the stew of the South, jambalaya is a definite staple. For ages, home cooks have been making their own tweaks on the traditional recipe. This rendition is my favorite. -Judy Batson, Tampa, Florida

Provided by Taste of Home

Categories Dinner

Time 3h35m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 pound smoked kielbasa, cut into 1/4-inch slices
2 cups chicken stock
1 large green pepper, chopped
1 cup chopped sweet onion
2 celery ribs, chopped
2 garlic cloves, minced
2 teaspoons Creole seasoning
1 teaspoon seafood seasoning
1 teaspoon pepper
1 pound uncooked medium shrimp, peeled and deveined
2 cups uncooked instant rice

Steps:

Place the first 10 ingredients in a 5-qt. slow cooker. Cook, covered, on low 3-4 hours, until chicken is tender., Stir in shrimp and rice. Cook, covered, 15-20 minutes longer, until shrimp turn pink and rice is tender.

GULF SHRIMP JAMBALAYA

Gulf Shrimp Jambalaya image

Provided by Anne Burrell

Time 1h42m

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

2 pounds medium gulf shrimp, peeled and deveined, shells reserved
Extra-virgin olive oil
1 pound andouille sausage, cut into rounds
2 green peppers, seeded and cut into 1/4-inch dice
3 ribs celery, cut into 1/4-inch dice
1 Spanish onion, cut into 1/4-inch dice
Kosher salt
Pinch crushed red pepper
3 cloves garlic, smashed and finely chopped
1 (28-ounce) can diced tomatoes
1 teaspoon cayenne pepper
2 cups long-grain rice
2 fresh bay leaves
1 bundle fresh thyme
5 scallions, whites and greens thinly sliced, for garnish

Steps:

For the shrimp stock: toss the shrimp shells in a large pot and fill with water. Bring the water to a boil, turn off the heat and let sit for at least 15 to 20 minutes, although longer is fine. Strain the shells and discard.
Coat a large, wide pot with olive oil and bring to medium-high heat. Add the andouille and cook for 4 to 5 minutes, or until the sausage starts to brown. Add the peppers, celery, and onion to the pan, season with salt and a pinch crushed red pepper. Cook 7 to 8 minutes or until the mixture has softened and is very aromatic. Toss in the garlic and cook for 2 to 3 more minutes. Add the tomatoes and cayenne. Stir in the rice.
Add 4 cups shrimp stock, bay leaves, and thyme bundle. Season with salt and taste it to make sure you are on the way to something delicious. Cover and cook over medium heat for 25 minutes.
Stir in the shrimp and cook for another 5 to 7 minutes or until the shrimp turn pink. Serve garnished with chopped scallions.

CREOLE JAMBALAYA

Creole Jambalaya image

Provided by Leah Chase

Categories Onion Rice Shellfish Sauté Mardi Gras Dinner Ham Sausage Bell Pepper Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 6 to 8 servings

Number Of Ingredients 15

Ingredients

1 lb. smoked ham (cubed)
1/2 lb. chaurice* (hot sausage cut in pieces)
1/2 lb. smoked sausage (cut in 1/2-inch slices)
1 cup chopped onions
3 cups uncooked rice
1/4 cup chopped green onions
1/2 tsp. paprika
1 tbsp. chopped parsley
1 tsp. ground thyme
1 tsp. chopped garlic
1/2 cup chopped green pepper
1 tsp. salt
1 bay leaf
1 lb. shrimp (peeled and deveined)
4 cups boiling water

Steps:

Place ham, sausages, and onions in 3-quart saucepan. Cover and cook over medium heat until onions are soft. No need to add any oil as the meat will provide enough fat for cooking. Add rice and stir well. Add all other ingredients. Bring to a boil. Let boil for 5 minutes. Lower heat. Cover pot tightly and let cook slowly for 35 minutes or until rice is tender. With a fork, fluff rice up, mixing sausages well.

Tips:

Use high-quality ingredients for the best flavor. This includes using fresh vegetables, flavorful sausage, and a good quality stock.
Don't overcrowd the pot. If you add too much rice or other ingredients, the jambalaya will not cook evenly and will be mushy.
Cook the jambalaya over medium heat. This will help to prevent the rice from sticking to the bottom of the pot and burning.
Stir the jambalaya frequently. This will help to distribute the heat evenly and prevent the rice from sticking together.
Season the jambalaya to taste. Add salt, pepper, and other spices to taste.
Serve the jambalaya immediately. Jambalaya is best served hot and fresh.

Conclusion:

Jambalaya is a delicious and versatile dish that can be made with a variety of ingredients. It is a great way to use up leftover rice, vegetables, and meat. Jambalaya can be served as a main course or a side dish. It is also a popular dish to serve at parties and potlucks.