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Home > MAKE SOUP > Soup Recipes > Jambalaya
 
Jambalaya
Jambalaya Recipes
Cajun Chicken and Sausage Jambalaya Cajun Shrimp and Crab Jambalaya Chicken, Ham and Shrimp Jambalaya Chicken, Shrimp and Sausage Jambalaya
Chicken, Ham and Sausage Jambalaya II Jambalaya 1 Jambalaya 2 Jambalaya 3
Jambalaya 4 Jambalaya 5 Jambalaya 6 Jambalaya 7
Jambalaya 8 Jambalaya 9 Jambalaya 10 Jambalaya Aux Crabes - Crab Jambalaya
Jambalaya Ham and Oyster Dressing Jambalaya On A Stick Red Beans & Sausage Jambalaya Shrimp & Andouille Sausage Jambalaya
Shrimp, Scallop and Sausage Jambalaya Slow Cooker Jambalaya So Ez Jambalaya Turkey and Brown Rice Jambalaya

Cajun Chicken and Sausage Jambalaya

Ingredients
  • 2 lbs smoked sausage or any lean high-quality any lean high-quality smoked pork sausage, sliced 1/4-inch thick
  • 2 1/2 lbs boneless skinless chicken thighs
  • 1 1/2 lbs onions , diced
  • 2 tablespoons fresh garlic , minced
  • 1 lb tasso , cubed
  • 3/4 tablespoon fresh thyme leaves
  • 3/4 tablespoon fresh sweet basil leaves , chopped
  • 1/2 tablespoon fresh coarse ground black pepper
  • 1/2 tablespoon white pepper
  • 1/2 tablespoon red pepper flakes
  • 1/3 gallon chicken stock
  • 1 1/4 lbs long-grain rice
  • 1 tablespoon fresh parsley leaves

Directions
1 Use high heat to preheat the Dutch oven and add the sausage. Using a chef's spoon or large spoon, constantly move the sausage from the bottom of the pot. Be careful not to burn the meat. (Normally I use Manda's sausage because it has little fat, however at this point you may want to drain off all of the excess grease to reduce the fat content from the dish.). 2 Add the thigh meat and brown the chicken on all sides. Again use the spoon to scrape the meat from sticking and burning to the bottom of the pot. Browning the sausage and chicken meats should take 20 minutes. Be careful not to over cook the thigh meat to the point that it shreds. 3 Lower the heat to medium and add the onions and garlic; saute for about 15 minutes or until the onions are very limp and "clear". Scrape the bottom of the pot to remove all the "graton". This is where the jambalaya gets its distinct brown color and taste. 4 Add the tasso, thyme, basil and black and white pepper. Simmer over low heat for 10 minutes. This will give the seasonings time to release their oils and flavors. 5 At this point the jambalaya concentrate can be transferred to smaller containers, cooled to room temperature, covered and refrigerated for future use. (This is what we do commercially; it allows the seasonings to marry.). 6 When you are ready to cook the jambalaya, add the stock to the concentrate and bring to a rolling boil. Add the rice, reduce the heat to medium and gently break up the rice. Using the stainless steel paddle, continue to insure that the rice is not sticking to the bottom of the pot; this is very important! 7 After about 5 minutes, fold in the parsley. Continue to scrape the pot to insure that no rice sticks to the bottom. When the jambalaya returns to a boil, reduce heat to the lowest possible setting and simmer, covered, for at least 25 minutes. Do not remove the cover while the rice is steaming.
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Cajun Shrimp and Crab Jambalaya

Ingredients
  • 1 tablespoon vegetable oil
  • 2 tablespoons all-purpose flour
  • 2 onions , chopped
  • 1 green bell pepper , chopped
  • 1 celery rib , chopped
  • 3 ounces Canadian bacon , diced
  • 1 (28 ounce) can chopped tomatoes , pureed
  • 1 (14 ounce) can reduced-sodium chicken broth
  • 1 1/2 cups long-grain white rice
  • 2 teaspoons Old Bay Seasoning
  • 1 lb shrimp , peeled and deveined
  • 8 ounces lump crabmeat
  • 2 tablespoons fresh cilantro , chopped

Directions
Lightly coar a large geavy skilled with nonstick cooking spray and set over medium heat. Add oil and flour and stir consistantly until roux turns deep mahogany brown, about 5 minutes. Add onions, green pepper, celery and bacon; saute until vegetables are soft, about 5 minutes longer. Stir in tomatoes in puree, broth, rice and Old Bay seasoning; bring to a boil over high heat. Reduce heat to medium-low, cover and simmer until most of liquid is absorbed and rice is almost tender, about 20 minutes. Fold in shrimp and cook just until shrimp are pink and firm, about 5 minutes. Gently fold in crab; cover and cook 1 minute. Remove from heat and let stand 3 minutes. Sprinkle with cilantro.
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Chicken Ham and Shrimp Jambalaya

Ingredients
  • 2 1/2 cups cooked diced ham
  • 3 tablespoons butter
  • 2-3 boneless skinless chicken breasts , cooked
  • 6-8 slices bacon , cooked and crumbled in large pieces
  • 1 (7 ounce) can broken shrimp (can use 2 cans)
  • 1 large onion , diced
  • 5 stalks celery , coarsley chopped
  • 1-2 tablespoon fresh minced garlic (or to taste)
  • 3 cups cooked rice
  • 1 (28 ounce) can tomatoes , chopped (with juice)
  • salt and pepper
  • 1/2 teaspoon dried thyme
  • 1 teaspoon worcestershire sauce (or to taste)

Directions
1 In a extra large skillet, saute onion, celery and garlic in butter until soft (not brown) about 6-7 minutes. 2 Add in all the remaining ingredients; heat through for about 10-15 minutes. 3 **NOTE if the mixture appears too dry, add in some water or tomato juice.
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Chicken, Shrimp and Sausage Jambalaya

Ingredients
  • 2 (15 ounce) cans stewed tomatoes (diced)
  • 2 tablespoons olive oil
  • 1 onion (chopped)
  • 1 green pepper (chopped)
  • 3 stalks celery (chopped)
  • 3 garlic cloves (minced)
  • 1 lb boneless chicken breasts
  • 1 lb smoked sausage
  • 1 lb shrimp (raw, peeled)
  • 1 tablespoon cajun seasoning
  • 2 cups water
  • 1 dash Tabasco sauce
  • 1 cup rice (uncooked)

Directions
In a large deep skillet with a lid, saute onions,garlic,celery and green peppers in olive oil. Remove from skillet and set aside. Brown chicken in skillet and cut into bite sized pieces. Add sliced sausage, tomatoes, sauteed vegetables, cajun seasoning, Tabasco sauce, water and rice. Put lid on skillet and simmer on medium heat for 30 minutes. Add shrimp and cook for 5 more minutes.
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Chicken, Ham, and Sausage Jambalaya II

Ingredients
  • 3 lbs boneless skinless chicken thighs , cut-up
  • 2 lbs smoked sausage or kielbasa , sliced
  • 1/2 lb ham , diced
  • 3 tablespoons vegetable oil
  • 1 tablespoon brown sugar
  • 3 cups coarsely chopped onions
  • 1 cup chopped celery
  • 2 medium green peppers , chopped
  • 3 garlic cloves , peeled & minced
  • 1 tablespoon spanish smoked paprika
  • 2 (16 ounce) cans tomatoes , chopped
  • 4 cups chicken stock
  • 2 tablespoons chicken bouillon
  • 2 bay leaves
  • 1 tablespoon Frank's red hot sauce
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red jalapeno powder or cayenne powder , chopped or
  • 1 whole deseeded red jalapeno chile , chopped
  • 2 cups uncooked raw rice
  • 1 bunch green onions , finely chopped
  • 1 bunch parsley , chopped

Directions
Add oil into an 8 quart pot that has been placed over moderate heat. Add the chicken and cook until brown on each side. Remove and set aside. Add the Sausage & Ham to the pot and lightly brown. Remove and set aside. Season the Chicken with salt and pepper, add to the pot, and brown on both sides. Remove and set aside. Add the Brown Sugar and stir until melted. Add Onions, Celery & Bell Peppers. Cook, stirring, until tender. Add the Garlic and Smoked Paprika, Tomatoes, Chicken Stock, Bay leaves, Red Hot, Black & Hot Pepper, Chicken, Sausages and Ham. Bring to a boil, reduce heat, cover and simmer for 1 hour Taste to adjust seasonings. Add the rice, stirring well. Bring back to a boil, cover and simmer over low heat 25-30 minutes. Stir in the Green Onions and Parsley 5 minutes before serving.
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Jambalaya 1

Ingredients
  • 1/4 cup butter
  • 1 cup onions , Chopped
  • 2 cloves garlic , crushed
  • (28 ) can tomatoes
  • 1 1/2 cups long grain rice
  • 1 teaspoon basil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne
  • 1 tablespoon soup mix
  • 1/2 cup green peppers , Chopped
  • 1/2 cup celery , Sliced
  • 1/4 cup parsley , dried
  • 1 lb shrimp , uncooked
  • 3 chicken breasts , cooked, cubed
  • 6 mushrooms , Sliced

Directions
Heat butter in tight, fully covered saucepan. Add onion and garlic, cook over low heat for 5 minutes. Add tomatoes and juice and bring to a boil. Sprinkle rice on top of tomatoes. Add salt, pepper cayenne and soup mix. Cook for 15 minutes. Then add green pepper, celery, parsley and basil. If necessary, add a little water or tomatoe juice and cook for another 5 minutes. Transfer to a casserole dish and add shrimp, chicken and juices, sliced mushrooms. Cover tightly. Bake in preheated oven for 15 minutes 350 degrees F till shrimp are cooked, but not overdone.
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Jambalaya 2

Ingredients
  • 1 lb boneless skinless chicken breasts
  • 1 lb deveined shrimp
  • 2 turkey sausage
  • 1 (8 ounce) box zatarain's jambalaya mix or creole rice mix
  • 1 red bell pepper , chopped
  • 1 green bell pepper , chopped
  • 2 tablespoons vegetable oil
  • 1 (48 ounce) can stewed tomatoes
  • chili peppers
  • black pepper

Directions
Use oil to cook meats starting with chicken (cook fully), then sausage, last shrimp. Cook until shrimp is almost pink and season with chili pepper, black pepper and chopped veggies. Follow directions on back of Zatarain's box, mix in stewed tomatoes. Cook until rice is tender.
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Jambalaya 3

Ingredients
  • 2 teaspoons shortening
  • 1 cup onions , finely chopped
  • 1 cup green peppers , finely chopped
  • 1 cup celery , finely chopped
  • 4 cloves garlic , minced
  • 1 chicken , cut into pieces
  • 2 lbs chorizo sausage or andouille sausages (or a good reliable hot sausage you know of)
  • 3 cups fresh, ripe tomatoes , , , chopped or
  • 2 cans diced tomatoes
  • 2 1/2 cups chicken stock
  • 2 teaspoons thyme
  • 1/2 teaspoon oregano
  • 1 teaspoon parsley
  • 1 teaspoon cayenne or chili powder (what ever your taste buds can handle)
  • 1 1/2 teaspoons salt
  • 1 teaspoon black pepper
  • 6 cups cooked long grain white rice
  • cayenne or Tabasco sauce (to offer at table)

Directions
Melt shortening in a large/huge saucepan over medium heat. Cook chicken pieces until brown on all sides and cooked about half way through, around 20 minutes or so. Remove and add onion, green pepper, celery and garlic. Cook slowly stirring now and again until onions are tender. Add sausage and cook 10 min more. Return chicken and add all remaining ingredients EXCEPT rice and stir together well. Cover and simmer for 30 min stirring now and again. Remove cover and continue to cook until broth cooks down a bit-you don't want it too thick as the rice will soak up the juice. Serve up the rice in bowls and ladle the Jambalaya on top, and offer more cayenne or tabasco at the table. *** I know that cooking the rice on the side and not in the dish will cause some to have a heart attack, but I've found the flavor much better this way, IMHO.
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New Orleans Jambalaya Soup Mix Quick & Easy

New Orleans Jambalaya Soup Mix

Click here for this product!

Jambalaya 4

Ingredients
  • 12 ounces boneless skinless chicken breasts
  • 2 green peppers , chopped
  • 1 medium onion , chopped
  • 2 stalks celery , sliced
  • 1 (14 1/2 ounce) can whole tomatoes
  • 1/3 cup tomato paste
  • 1 1/2 cans beef broth
  • 1 teaspoon dried parsley
  • 1 1/2 teaspoons dried basil leaves
  • 1/2 teaspoon dried oregano leaves
  • 1 teaspoon Tabasco sauce
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1 lb shelled, steamed shrimp
  • 3 cups cooked rice

Directions
Cut chicken into 1-inch pieces. Add all ingredients, except shrimp and rice, to crock pot. Cook on low 8-10 hours or 3-4 hours on high. Add shrimp the last 15-30 minutes of cooking. Stir in rice when ready to serve.
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Jambalaya 5

Ingredients
  • 2 tablespoons vegetable oil
  • 1 lb kielbasa , sliced
  • 2 large onions , chopped
  • 1 medium green pepper , chopped
  • 1 cup chopped celery
  • 2 cloves garlic , minced
  • 3 cups chicken broth
  • 1 (19 ounce) can diced tomatoes
  • 1/2 lb cooked ham , cubed
  • 1 bay leaf
  • 1/2 teaspoon hot pepper sauce (or to taste)
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon ground allspice
  • 1 1/2 cups uncooked rice

Directions
Heat oil in a large saucepan. Add kielbasa, onions, green pepper, celery and garlic; cook 8 to 10 minutes, or until vegetables are tender. Add chicken broth, tomatoes, ham, bay leaf, pepper sauce, thyme and allspice; simmer uncovered for 15 minutes. Add rice. Cover; simmer 15 minutes. If necessary, add more broth or water and simmer until rice is tender. Remove bay leaf. Serve with additional pepper sauce, if desired.
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Jambalaya 6

Ingredients
  • 1/2 cup celery , chopped
  • 1/4 cup onions , chopped
  • 2 cloves garlic , pressed
  • 1 (14 1/2 ounce) can Italian-style diced tomatoes , undrained
  • 16 ounces sliced kielbasa
  • 1 cup uncooked converted rice
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1 chicken bouillon cube
  • 2 cups water
  • 8 ounces frozen shrimp , thawed
  • 1/2 cup frozen peas , thawed

Directions
Mix celery and onion. Press garlic into mixture. Add tomatoes, sausage, rice and seasoning; stir. Put into a 9 x 13 baking pan. Dissolve boullion cube in water and pour over rice mixture. Cover with foil. Bake at 400, for 55-60 minutes. Until the liquid has been absorbed. Stir in shrimp and peas. Let stand 10 minutes until shrimp and peas have been warmed through.
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Jambalaya 7

Ingredients
  • 1 cup uncooked long grain rice
  • 1 tablespoon dried onion flakes
  • 1 tablespoon dried green chili pepper flakes
  • 1 tablespoon dried parsley flakes
  • 2 teaspoons beef bouillon granules
  • 1 teaspoon snipped dried chives
  • 1 teaspoon dried celery flakes
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon ground red pepper
  • 2 cups water
  • 1 (8 ounce) can tomato sauce
  • 1 lb smoked sausage
  • 1 cup chopped ham

Directions
Combine the rice mix with 2 cups of water and 1 (8 oz) can tomato sauce in a dutch oven. Bring to a boil; cover, reduce heat and simmer 20 minutes. Stir in 1 pound sliced smoked sausage and 1 cup chopped ham. Heat through.
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Jambalaya 8

Ingredients
  • Cooking oil
  • 1/2 lb kielbasa
  • 1 cup chopped onions
  • 1 cup chopped bell peppers
  • 1 cup chopped green onions
  • 2 cloves garlic , minced
  • 1 (16 ounce) can whole tomatoes , drained,reserving liquid
  • 1 1/2 cups chicken stock , college inn
  • 1 teaspoon thyme
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 cup converted rice
  • 1 1/2 tablespoons Worcestershire sauce
  • 2 lbs peeled shrimp
  • 1/2 lb boneless cooked chicken , cubed

Directions
In a large pot, Dutch Oven, saute Kelbassa until lightly browned. Remove from pot. Saute onions, bell peppers, celery, green onions and garlic in meat drippings until tender. Add tomatoes, thyme, pepper and salt. Cook 5 minutes. Stir in rice. Mix together liquid from tomatoes, stock and Worcestershire sauce to equal 2 1/2 cups. Bring to a boil, reduce to simmer, add raw shrimp, chicken and kelbassa and cook uncovered stirring occasionally for about 30 minutes until rice and shrimp are done.
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Jambalaya 9

Ingredients
  • 2 lbs chicken breasts (cut into 2-inch pieces)
  • 1/4 cup oil
  • 1 cup finely chopped onions
  • 1/2 cup chopped red bell peppers
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped scallions
  • 1 lb smoked sausage , sliced into 1/4-inch pieces
  • 1 1/2 cups long grain rice
  • 4 cups chicken broth
  • 1 tablespoon chopped garlic
  • 1 teaspoon salt
  • 1 teaspoon cayenne pepper

Directions
In a large pot, cook chicken in oil over medium heat until brown, and cooked through. Remove chicken from pot preserving remaining oil. Add onions, bell pepper, parsley, and scallions to oil and sauté until the onions are transparent (about 5-10 minutes). Add sausage, rice, broth, garlic, chicken, salt, and pepper. Continue cooking over medium heat until nearly all the water has absorbed into the rice (about 15-20 minutes). Reduce heat to low, cover, and let simmer until rice is done. Do not lift lid for at least 1 hour. Remove from heat and serve.
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Jambalaya 10

Ingredients
  • 1/4 cup chicken fat or pork fat or beef fat or margarine
  • 3 cups finely chopped onions
  • 2 cups finely chopped celery
  • 1 1/2 cups finely chopped green bell peppers
  • 1 1/2 cups chopped tasso (preferred) or other other smoked ham (preferably Cure 81, see Note)
  • 1 1/2 cups chopped andouille smoked sausage (preferred) or any other good any other good smoked pork sausage , such as polish sausage (Kielbasa, see Note)
  • 8 medium tomatoes , peeled and chopped
  • 1 cup tomato sauce
  • 4 bay leaves
  • 4 teaspoons chef paul prudhomme meat magic seasoning
  • 1 teaspoon minced garlic
  • 1 1/2 teaspoons chef paul prudhomme magic hot pepper sauce
  • 2 1/2 cups uncooked rice (preferably converted)
  • 2 cups hot basic pork stock or chicken stock or water

Directions
NOTE: K-Paul's Louisiana Kitchen Cajun Pork Tasso (smoked pork strips) and K-Paul's Louisiana Kitchen Andouille smoked sausage are available through 1-800-457-2857. If you substitute ham for the tasso and/or sausage for the andouille, be sure to add more Meat Magic. In a 4-quart saucepan, melt chicken fat over medium heat. Add 1-1/2 cups onions, 1 cup celery and 3/4 cup bell peppers. Cook until onions are a rich brown color, about 20 minutes, stirring occasionally. Add the tasso, andouille and remaining 1-1/2 cups onions, 1 cup celery and 3/4 cup bell peppers. Continue cooking 5 minutes, stirring occasionally. Add the tomatoes, tomato sauce, bay leaves, Meat Magic, garlic and Magic Pepper Sauce. Simmer 15, stirring occasionally. Turn heat to high, fold in rice until well mixed. Add stock, cover pot and remove from heat. Let stand, covered, 15 minutes. Return saucepan to medium heat and cook covered for 4 minutes. Remove from heat and let stand, covered, until rice is tender, about 10 minutes. Remove bay leaves and serve immediately.
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Jambalaya Aux Crabes - Crab Jambalaya

Ingredients
  • 1 onion , peeled and chopped
  • 1 garlic clove , peeled and chopped
  • 2 tablespoons butter
  • 1/2 chili pepper (powdered may be used, if desired)
  • 1/8 teaspoon white pepper
  • 1 dash cayenne
  • 2 tomatoes , chopped (canned is fine)
  • 2 cups broth or water
  • 2 cups crabmeat
  • 1 cup rice , uncooked
  • 1 teaspoon salt

Directions
Brown onion and garlic in butter in deep skillet; add finely chopped chili pepper, white pepper and cayenne, and tomatoes, crushing them. Add broth, crab meat, rice and salt; mix well, cover and heat to boiling point. Lower heat and simmer slowly without uncovering for 20 minutes. Remove from heat, keep warm and let stand for another 20 minutes. At the end of this time, rice should be very tender and all liquid absorbed.
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New Orleans Jambalaya Soup Mix Quick & Easy

New Orleans Jambalaya Soup Mix

Click here for this product!

Jambalaya Ham and Oyster Dressing

Ingredients
  • 2 1/2 cups converted white rice
  • 8 tablespoons unsalted butter
  • 1/2 lb smoked ham , cut into 1/2 inch dice
  • 1 large onion , chopped
  • 2 medium celery ribs , chopped (with leaves)
  • 1 medium green bell pepper , chopped
  • 4 scallions , chopped
  • 2 garlic cloves , minced
  • 1 tablespoon cajun seasoning
  • 1 (15 ounce) can tomato sauce
  • 1-1 1/2 cup turkey broth or chicken broth , as needed
  • 1 tablespoon worcestershire sauce
  • 1 teaspoon salt
  • 1/4-1/2 teaspoon fresh ground pepper
  • 2 (8 ounce) containers oysters , drained and cut into 2-3 pieces (may use 24 fresh shucked oysters)

Directions
Bring a large pot of lightly salted water to a boil over high heat. Add in the rice; lower heat to medium. Boil for about 15-20 minutes or until rice is barely tender. Drain rice in a sieve and rinse under cold running water. Transfer rice to a large bowl. In a big skillet, let butter melt over medium-high heat. Add in the ham, celery, bell pepper, scallions, and garlic; stir/saute for about 10-12 minutes or until the onion is golden. Add in the Cajun seasoning; stir fo 30 seconds. Add in tomato sauce, 1 cup broth, Worcestershire sauce, salt, and pepper. Bring to a simmer; lower heat to medium and cook 10 minutes, stirring occasionally, or until slightly thickened. Add the sauce to the bowl rice along with the oysters; stir to mix. Transfer mixture to a lightly butter casserole dish. Drizzle with 1/2 cup broth; cover and bake in a 350° oven for about 30 minutes.
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Jambalaya On A Stick

Ingredients
  • 18 large fresh shrimp or frozen frozen shrimp , in shells (about 12 oz.)
  • 12 ounces cooked smoked sausage , cut into 12 pieces
  • 8 ounces boneless skinless chicken breast halves , cut in 12 1 inch pieces
  • 1 medium green sweet pepper , seeded and cut in 1 inch pieces
  • 1 medium onion , cut in 1 inch wedges
  • 1/3 cup white wine vinegar
  • 1/3 cup tomato sauce
  • 2 tablespoons olive oil
  • 2 teaspoons dried thyme , crushed
  • 2 teaspoons bottled hot pepper sauce (I use cayenne)
  • 3/4 teaspoon instant minced garlic (I use fresh)
  • 6 cherry tomatoes
  • 3 cups hot cooked rice
  • 2 tablespoons snipped fresh parsley

Directions
Thaw shrimp, if frozen. Peel and devein shrimp. Place shrimp, sausage, chicken, green pepper and onion in plastic bag set in a large bowl. In small bowl combine vinegar, tomato sauce, olive oil, thyme, pepper sauce and garlic. Pour half of the mixture over meat and vegetables. Seal bag. Chill 1 to 2 hours, turning occasionally. Cover and chill remaining tomato mixture. Drain meat; discard marinade. Alternately thread meat and vegetables on 24 (8 inch) wooden skewers (use 2 skewers per kabob). Grill, uncovered, directly over medium coals for 12 to 14 minutes or until shrimp are opaque and chicken is no longer pink, turning occasionally. Meanwhile, in a small saucepan heat remaining tomato sauce mixture. Combine cooked rice and parsley. Spoon onto serving platter. Serve alongside kabobs. Pass the tomato sauce.
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Red Beans & Sausage Jambalaya

Ingredients
  • Cooking spray
  • 1 cup smoked sausage , diced (about 5 ounces)
  • 1/2 cup onions , chopped
  • 1/2 cup celery , sliced
  • 1 teaspoon garlic , crushed
  • 14 1/2 ounces canned tomatoes , undrained
  • 1 (15 ounce) can red beans , drained and rinsed
  • 1 1/2-2 teaspoons cajun seasoning
  • 1 1/2 teaspoons ground paprika
  • 3 cups cooked brown rice

Directions
Coat a large skillet or dutch oven with cooking spray. Over medium heat, add the sausage, onions, celery, and garlic. Cook, stirring frequently, for about four minutes or until the vegetables start to soften. Add the undrained tomatoes, red beans, and seasonings to the pan. Cook covered, stirring occasionally for about five minutes. Stir in the rice and cook and stir for another minute or two until the rice is heated through.
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Shrimp & Andouille Sausage Jambalaya

Ingredients
  • 3/4 cup chopped onions
  • 1/2 cup chopped celery
  • 1/2 cup chopped green bell peppers
  • 2 garlic cloves , minced
  • 2 tablespoons butter or margarine
  • 8 ounces andouille sausages , sliced
  • 2 (14 1/2 ounce) cans diced tomatoes , undrained
  • 1 (10 1/2 ounce) can beef broth
  • 1 cup uncooked long-grain rice
  • 1 cup water
  • 1 teaspoon sugar
  • 1 teaspoon dried thyme
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon black pepper
  • 1 1/2 lbs fresh jumbo shrimp , peeled and deveined
  • 1 tablespoon chopped fresh parsley

Directions
In a Dutch oven, saute onion, celery, green bell pepper, and garlic in butter until tender. Add the next 9 ingredients; bring to a boil. Reduce heat; cover and simmer until rice is tender, approximately 25 minutes. Add shrimp and parsley; simmer, uncovered, until shrimp are cooked, approximately 7-10 minutes.
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Shrimp, Scallop and Sausage Jambalaya

Ingredients
  • 2 tablespoons olive oil
  • 1/4 teaspoon black pepper , ground
  • 1 (28 ounce) can whole tomatoes
  • 1 medium onion , chopped
  • 1 medium celery rib , chopped
  • 1 medium red pepper , seeded and chopped
  • 1 cup long-grain rice
  • 2 garlic cloves , minced
  • 1 1/2 cups tomato juice
  • 1 cup bottled clam juice
  • 1 cup water
  • 1 tablespoon worcestershire sauce
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 8 ounces andouille sausages or smoked sausage
  • 8 ounces medium shrimp
  • 8 ounces scallops (halved if large)

Directions
In a large skillet, heat the oil over medium heat. Add the onion, celery, and bell pepper and cook, stirring often, until the onion is softened, about 5 minutes. Add the rice and garlic and cook, stirring constantly, for 1 minute. Transfer the mixture to a 3 1/2 quart slow cooker. Add the tomato juice, clam juice, water, Worcestershire sauce, thyme, oregano, salt, black and cayenne peppers, and break up the tomatoes with the side of a spoon. Cover and slow cook until the rice is barely tender, 5 to 6 hours on low. Meanwhile, in a medium skillet over medium heat, cook the sausage, turning often, until browned, about 5 minutes. During the last 15 minutes of cooking, stir the sausage, shrimp and scallops into the jambalaya. Increase the heat to high (300°) cover, and cook just until the shellfish are firm. Serve immediately.
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Slow Cooker Jambalaya

Ingredients
  • 1 1/2 lbs boneless chicken breasts , cut into 1-inch cubes
  • 1 lb sausage , cooked
  • 2 (28 ounce) cans tomatoes , crushed
  • 1 cup onions , chopped
  • 1 cup green peppers , chopped
  • 1 cup chicken broth
  • 1/2 cup white wine
  • 2 teaspoons oregano
  • 2 teaspoons parsley
  • 1 teaspoon salt
  • 2 teaspoons seasoning
  • 1 1/2 lbs shrimp , cooked
  • 2 cups quick-cooking rice

Directions
Combine all ingredients in the cooking vessel except shrimp and rice. Stir well. Cover and cook: Low- 8 hrs (or) High -5 hours Stir in shrimp and rice. Cover and cook for an additional 15 minutes.
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So Ez Jambalaya

Ingredients
  • 2 lbs chicken breasts (cut into 2-inch strips)
  • 1 lb frozen cooked shrimp
  • 1 1/2 lbs andouille sausages (cut into 1/4 pieces. Note ( smoked sausage works just as well)
  • 2/3 cup chopped red bell peppers
  • 1 cup chopped sweet onions
  • 1/2 cup chopped green onions
  • 1/2 cup chopped fresh parsley or dried parsley flakes
  • 2 cups long grain rice
  • 5 cups low sodium chicken broth
  • 2 tablespoons minced garlic or garlic powder
  • 2 teaspoons salt
  • 1 tablespoon cayenne pepper
  • 1/4 cup vegetable oil

Directions
Place frozen shrimp in collander with plate underneath and allow to thaw in refrigerator 8-10 hours. After shrimp have thawed rinse shrimp thoroughly with cool water. In a large pot heat oil over medium heat, cook chicken until brown. Remove chicken from pot leaving the remaining oil. Add sweet onions, green onions, bell peppers, garlic, and parsley to pot and saute' until onions are cooked (about 7-10 minutes). Add sausage, shrimp, chicken, rice, broth, salt, and cayenne pepper and mix well. Continue cooking uncovered over medium heat until most of the broth is absorbed by the rice(about 20 minutes) stirring occasionally. Reduce heat to low, cover, and let simmer. DO NOT lift lid for at least 1.5 hours (the longer the simmer the better). Remove from heat and enjoy.
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Turkey and Brown Rice Jambalaya

Ingredients
  • 3 cups chopped cooked turkey
  • 1 lb turkey kielbasa , cut into 1/4 inch slices
  • 1 tablespoon butter
  • 1 small onion , diced
  • 2 (10 ounce) cans diced tomatoes
  • 1 (4 ounce) can diced green chilies
  • 1 (14 ounce) can chicken broth
  • 1 1/4 cups water
  • 1 teaspoon garlic powder
  • 1 teaspoon cajun seasoning
  • 2 cups uncooked brown rice

Directions
Saute onion in melted butter for 3 minutes. Then add sausage to onion and saute for another 3-5 minutes. Add all the rest of ingredients and get to a boil. Reduce heat to a simmer, cover pot, and simmer for 40 minutes, or until done.
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