Best 2 Weeknight Jambalaya Recipes

Craving a flavorful and soulful dish that brings the vibrant flavors of Louisiana to your weeknight dinner table? Look no further than jambalaya! This iconic New Orleans classic is not just a meal; it's a celebration of bold spices, aromatic ingredients, and hearty comfort food. Get ready to embark on a culinary journey as we explore the irresistible world of weeknight jambalaya, where the essence of Creole and Cajun cuisine comes together in a symphony of flavors. Let's dive into the secrets of creating this beloved dish, transforming your weeknight meals into extraordinary culinary adventures.

Check out the recipes below so you can choose the best recipe for yourself!

WEEKNIGHT CHICKEN AND ANDOUILLE JAMBALAYA

Weeknight Chicken and Andouille Jambalaya image

Jambalaya traditionally contains sausage of some sort, often a smoked sausage such as andouille, along with some other meat or seafood, frequently pork, chicken, crawfish, or shrimp. Andouille is a coarse-grained smoked sausage made using smoked pork shoulder, garlic, pepper, onions, wine, and seasonings. The vegetable base is a combination of onion, celery, and green bell pepper known as the "holy trinity." I find that green bell peppers can be difficult to digest, so I use poblano peppers instead. They are far more flavorful and complex and less likely to cause digestive distress. For generations, some of the most flavorful rice Americans have eaten has been jasmine rice imported to the United States from Asia. Twelve years ago, the Louisiana State University AgCenter started a project to increase rice production in Louisiana, and the state is now the third largest rice-producing state in the United States.

Provided by Virginia Willis

Categories main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 21

Ingredients

2 tablespoons pure olive oil
12 ounces andouille sausage, sliced into rounds
6 bone-in, skinless chicken thighs (2 pounds)
1 tablespoon Homemade Creole Seasoning (recipe follows)
1 sweet onion, chopped
2 celery stalks, chopped
1 poblano pepper, seeded and chopped
1 garlic clove, very finely chopped
1 1/2 cups long-grain rice, such as jasmine or basmati
1/2 cup tomato puree
2 1/2 cups homemade chicken stock or reduced-sodium low-fat chicken broth
Coarse kosher salt and freshly ground black pepper
2 tablespoons freshly ground white pepper
2 tablespoons cayenne pepper, or to taste
1 tablespoon dried thyme
1 tablespoon coarse kosher salt
2 teaspoons paprika
2 teaspoons freshly ground black pepper
1 teaspoon dried sage
1/2 teaspoon onion powder
1/2 teaspoon garlic powder

Steps:

Heat the oven to 350 degrees F.
Heat the oil in a large ovenproof skillet over medium-high heat until shimmering. Add the sausage and cook until the meat starts to brown and the fat renders, 3 minutes. Transfer the sausage to a plate. Add the chicken and sprinkle the Creole seasoning over the chicken. Cook until the chicken is just beginning to color, 3 minutes. Transfer the chicken to the plate with the sausage.
Reduce the heat to medium and then add the onion, celery, and poblano pepper to the residual oil in the skillet. Cook, stirring occasionally, until the vegetables start to color, 5 to 7 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the rice and stir to coat. Stir in the tomato puree and stock and bring to a boil. Return the chicken and sausage to the skillet. Transfer to the oven and bake, uncovered, stirring once, until the rice is tender and the juices run clear when the chicken is pierced with the tip of a knife, 40 to 45 minutes. Transfer to a wire rack to cool slightly. Taste and adjust the seasoning with salt and pepper. Serve immediately.
Combine all ingredients in a small airtight container or mason jar. Shake to combine. Store in a cool, dry place for up to 3 months.

WEEKNIGHT JAMBALAYA

Weeknight Jambalaya image

This is a great way to use up leftovers. You can mix and match any or all the meats. Feel free to leave out what you don't like and adjust the chilies and cayenne to taste. -Debra Marshall, Park Falls, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 17

Ingredients

1/4 pound boneless skinless chicken breast, cubed
3 teaspoons canola oil, divided
1/4 pound smoked turkey sausage, halved lengthwise and sliced
1/4 pound cubed fully cooked lean ham
1 large onion, chopped
1 medium green pepper, chopped
1 celery rib, chopped
2 tablespoons chopped green chilies
2 garlic cloves, minced
2 cans (8 ounces each) no-salt-added tomato sauce
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
1/3 cup water
3 tablespoons tomato paste
2 teaspoons Cajun seasoning
1/4 teaspoon cayenne pepper
1/2 pound cooked medium shrimp, peeled and deveined
3 cups hot cooked rice

Steps:

In a large saucepan coated with cooking spray, brown chicken in 1-1/2 teaspoons oil. Add sausage and ham; cook and stir for 2 minutes or until browned and chicken is no longer pink. Remove and keep warm., In the same pan, saute the onion, green pepper and celery in remaining oil until tender. Add chilies and garlic; cook 1 minute longer. Stir in the tomato sauce, tomatoes, water, tomato paste, Cajun seasoning and cayenne. Bring to a boil. Reduce heat; cover and simmer for 5 minutes., Stir in shrimp and reserved chicken mixture; heat through. Serve with rice.

Nutrition Facts : Calories 286 calories, Fat 5g fat (1g saturated fat), Cholesterol 103mg cholesterol, Sodium 815mg sodium, Carbohydrate 35g carbohydrate (10g sugars, Fiber 3g fiber), Protein 22g protein.

Tips:

Use quality ingredients: Fresh, flavorful ingredients will make your jambalaya taste its best. Look for plump shrimp, juicy chicken, and crisp vegetables.
Don't skimp on the seasoning: Jambalaya is a well-seasoned dish, so don't be afraid to add plenty of spices. Cajun seasoning, Creole seasoning, and paprika are all good choices.
Cook the rice until it's tender but not mushy: Jambalaya should have a slightly chewy texture, so don't overcook the rice.
Let the jambalaya rest before serving: This will allow the flavors to meld and develop.
Serve jambalaya with your favorite toppings: Popular choices include green onions, chopped parsley, hot sauce, and Tabasco sauce.

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 chicken, shrimp, or sausage. And it's also a budget-friendly meal that can feed a large crowd. So next time you're looking for a quick and easy weeknight dinner, give jambalaya a try. You won't be disappointed!