Best 4 Jambalaya Ii Recipes
Jambalaya is a classic Louisiana dish that combines the flavors of Spanish, French, and African cuisine. With its roots in the 18th century, this hearty and flavorful dish is a true melting pot of flavors. Jambalaya is typically made with rice, vegetables, meat, and seafood, all cooked together in a flavorful broth. The result is a delicious and satisfying dish that is sure to please everyone at the table. In this article, we will explore some of the best recipes for Jambalaya II, a variation on the classic dish that adds even more flavor and complexity.
Let's cook with our recipes!
EVERYTHING JAMBALAYA
Although I was "not an easy child," my Cajun daddy says there are many reasons he loves me. I think this recipe may be at the top of a very short list!
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Cook rice to package directions.
- Place a large, deep skillet over medium high heat. Add oil and butter to the pan. Cube chicken and place in hot oil and butter. Brown chicken 3 minutes, add sausage, and cook 2 minutes more. Add onion, celery, pepper, bay, and cayenne.
- Saute vegetables 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more. Stir in tomatoes and broth and season with cumin, chili, poultry seasoning, and Worcestershire. Bring liquids to a boil and add shrimp.
- Simmer shrimp 5 minutes until pink and firm. Remove the pot from the heat and place on a trivet. Ladle jambalaya into shallow bowls. Using an ice cream scoop, place a scoop of rice on to the center of the bowlfuls of jambalaya. Sprinkle dishes with salt, pepper, chopped scallions, and thyme leaves.
QUICK JAMBALAYA II
Qick recipe for Jambalaya that I got off a can of Van Camp's kidney beans and modified a bit. Quick and easy, tasty and hearty.
Provided by cookin mimi
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook onion and bell pepper in oil until tender (about 5 minutes).
- Add all other ingredients.
- Bring to a boil.
- Reduce heat and simmer about 15 minutes.
- Serve and enjoy.
Nutrition Facts : Calories 316.9, Fat 9.5, SaturatedFat 2.5, Cholesterol 42.7, Sodium 696.6, Carbohydrate 35.9, Fiber 5.5, Sugar 2.8, Protein 21.6
JAMBALAYA II
Given to me by my Cajun aunt. The absolute best I have ever tasted. Like true Cajun recipes, the spices do not have measurements, add to taste.
Provided by CLAIREB
Categories Jambalaya
Time 2h
Yield 8
Number Of Ingredients 13
Steps:
- Place chicken and sausage in a large pot and cover with water. Bring to a boil, then reduce heat and simmer until chicken is opaque and falls from the bone, 45 minutes. (I usually do this the night before and refrigerate to skim the fat.) Remove chicken and sausage, reserving broth. Shred chicken.
- In a large pot over medium heat, cook bell pepper, onion and garlic until onion is translucent, adding reserved chicken broth if necessary. Stir in tomatoes, chili powder, pepper sauce, cayenne, Worcestershire and bay leaves; reduce heat and simmer 15 minutes.
- Stir the shredded chicken, sausage and tomato paste into the spiced vegetables. Continue to simmer until flavor is as spicy as you like, adding reserved liquid as needed to thin.
- Stir in 1 cup reserved liquid with the rice. Simmer 20 minutes, until rice is tender. Serve or continue to simmer, as desired.
Nutrition Facts : Calories 555.9 calories, Carbohydrate 35.3 g, Cholesterol 100.8 mg, Fat 28.7 g, Fiber 3.3 g, Protein 37 g, SaturatedFat 9.4 g, Sodium 1253.6 mg, Sugar 9.2 g
MY BEST-EVER JAMBALAYA
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
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.
Tips:
- Use high-quality ingredients: The better the ingredients, the better your jambalaya will be. Look for fresh, flavorful vegetables, and use a good-quality Cajun seasoning blend.
- Don't skimp on the roux: The roux is what gives jambalaya its rich, dark color and flavor. Take your time and cook it until it's a deep, dark brown.
- Use a variety of meats and vegetables: Jambalaya is a great way to use up leftover meats and vegetables. Feel free to experiment with different combinations, such as chicken, shrimp, sausage, and okra.
- Cook the rice separately: This will help prevent the rice from becoming mushy. You can cook the rice in a rice cooker or on the stovetop.
- Season to taste: Jambalaya should be flavorful, but not too spicy. Add salt, pepper, and cayenne pepper to taste.
Conclusion:
Jambalaya is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to use up leftover meats and vegetables, and it's also a perfect meal for a party or potluck. With a little planning and effort, you can make a jambalaya that will impress your friends and family.
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