Best 4 One Dish Jambalaya Recipes

ONE DISH JAMBALAYA

Steps:

• Heat oil in a large skillet. Add chicken, sausage and garlic and saute until browned. Drain fat.
• Stir in soup and sauce and heat to a boil. Finally, stir in rice, shrimp and peas. Cover skillet and simmer for 5 minutes or until heated through.

ONE-POT JAMBALAYA

Steps:

• In a large pot, heat 1 T olive oil and add the sliced sausage and 1/2 of the grill seasoning. Saute on medium-high until the sausage gets some color on it, then remove it and set it aside. Add in the chicken (adding more oil if necessary) and the rest of the grill seasoning and saute until the chicken is browned but not cooked through. Remove the chicken from the pot and set aside.
• Add the butter and a bit more olive oil to the pot and mix in the peppers, onions, celery and jalapenos. Saute on medium heat until the vegetables are softened, about 8 minutes. Add in the garlic and saute for an additional 2 minutes. Stir in the cayenne, paprika, and red pepper flakes and saute for an additional minute to toast the spices.
• Stir in the crushed tomatoes and chicken broth and bring to a simmer. Stir in the thyme, basil, parsley, oregano, and sugar. Simmer, partially-covered, over low heat for 20 minutes.
• Return the sausage and chicken to the pot. Stir in the rice. Cook for an additional 20 - 30 minutes, stirring occasionally, until the rice is tender and the chicken is cooked through. Taste for seasoning and add salt and pepper as desired.

ONE DISH JAMBALAYA

Steps:

• Heat oil in a large skillet. Add chicken, sausage and garlic and saute until browned. Drain fat.
• Stir in soup and sauce and heat to a boil. Finally, stir in rice, shrimp and peas. Cover skillet and simmer for 5 minutes or until heated through.

A1 ULTIMATE JAMBALAYA

Steps:

• Heat a little oil in a frying pan and brown the chicken skin side down on a high heat. Transfer to a large pan leaving the oil in the frying pan. Do the same with the chorizo sausage and keep the oil in the frying pan. You only want to brown and not cook the meat as it will cook further later on.
• Next fry the onions and peppers on a medium heat for 5 minutes or so until softened and just starting to colour. Now add the garlic, paprika, cayenne pepper, black pepper, salt, bay leaves and thyme to the pan and fry for 2 mins stirring all the time and making sure nothing burns. Turn the heat down if necessary. Add everything to the large pan with the chicken.
• Add the rice, shrimp, sugar, stock cube and butter to the large pan.
• In a blender put the roasted red peppers, tomatoes and water together and blend until smooth.
• Measure out 3 cups of this liquid (you may need to add more water) and add to the large pan. Bring everything to the boil.
• Now transfer to a large glass microwavable bowl. Seal tightly with cling wrap and microwave on high for 15 - 20 minutes depending on your microwave. If it looks like the rice is still wet, microwave again for 5 more minutes or until the rice has absorbed all of the liquid.
• Leave to stand for at least another 20 minutes but will keep warm for longer than an hour.
• Best served warm not too hot, with plenty of Tabasco or other hot pepper sauce.