Best 3 Dans Jambalaya Recipes

**Jambalaya: A Creole Classic with Endless Variations**

Jambalaya, a beloved dish of Louisiana Creole cuisine, is a vibrant and flavorful rice dish that captures the essence of the state's diverse culinary heritage. With its origins in Spanish paella and French and African influences, jambalaya has become a symbol of Louisiana's rich cultural tapestry. This versatile dish allows for endless variations, making it a favorite among home cooks and chefs alike. Whether you prefer a classic version with the "holy trinity" of celery, bell peppers, and onions, or a more contemporary rendition with seafood or smoked sausage, there's a jambalaya recipe to suit every palate. This article presents a collection of delectable jambalaya recipes, each with its unique flavor profile and cooking method. From traditional Creole jambalaya to modern takes on this classic dish, these recipes offer a culinary journey through the vibrant flavors of Louisiana. Discover the secrets of making an authentic jambalaya, explore creative variations, and learn how to adapt this iconic dish to your preferences. Get ready to tantalize your taste buds and embark on a culinary adventure with our comprehensive guide to jambalaya.

Here are our top 3 tried and tested recipes!

DAN'S JAMBALAYA

Dan's Jambalaya image

My son, Dan, made this recipe for a social I was having with my cooking and recipes group at my house, and everyone loved it... Some said it was the best they had ever had... I had some, and couldn't leave it alone... It really is incredibly delicious! Try it and see for yourself!

Provided by Lindas Busy Kitchen

Categories Chicken

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

1/4 cup oil
8 skinless chicken thighs
1 lb andouille sausages or 1 lb chorizo sausage, cut into 1/4-inch slices, I use Chorizo
1 tablespoon tony's creole seasoning
2 teaspoons salt
2 large onions, chopped
2 large celery ribs, chopped
1/2 cup bell pepper, chopped
3 garlic cloves, chopped
1 (14 1/2 ounce) can diced Rotel Tomatoes, with chili's such as Ro-Tel
1 (8 ounce) can tomato sauce
1 teaspoon salt
1/2 lb fresh shrimp, cleaned and shells off
2 tablespoons parsley, chopped
2 tablespoons green onion tops, chopped
2 cups rice, cooked in
4 cups chicken stock

Steps:

Cook the rice using the chicken stock as the liquid following directions on bag or box. Set aside.
Heat oil in a lg., thick pot on med-high heat.
Add chicken thighs, brown on all sides and cook about 10-15 minutes.
Add sausage, half the Tony's seasoning, and salt. Cover, lower heat, and cook until chicken is well-done, about 15 minutes.
Remove chicken and sausage, and drain all except 1/3 of the drippings from the pot.
Add onions, celery, bell pepper, and garlic, and saute until tender.
Stir in tomato with chili's, tomato sauce, the rest of the Tony's seasoning, and salt, and return chicken (de-boned), and sausage to the pot. Cover, and simmer about 10 minutes.
Add shrimp, parsley, and green onion tops, cooking an additional 5 mins., covered.
Fold in cooked rice, and simmer about 10 minutes.

QUICK JAMBALAYA

Quick Jambalaya image

This quick and easy recipe will fill up your family with delicious jambalaya flavors without spending hours in the kitchen.

Provided by Hillshire Farm(R) Brand

Categories Trusted Brands: Recipes and Tips Hillshire Farm®

Time 40m

Yield 6

Number Of Ingredients 13

Ingredients

1 (14 ounce) package Hillshire Farm® Smoked Sausage
1 tablespoon butter or margarine
1 onion, chopped
1 red bell pepper, seeded, chopped
1 green bell pepper, seeded, chopped
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
½ teaspoon hot pepper sauce
½ teaspoon ground black pepper
¼ teaspoon crushed red pepper flakes
1 pinch Salt to taste
½ pound large raw shrimp, peeled, deveined
6 cups hot cooked long grain white rice

Steps:

Cut sausage into 1/2-inch slices. Melt butter in a 5 to 6-quart pan over medium-high heat. Add sausage, onion, red bell pepper, green bell pepper and garlic; cook, stirring occasionally, 5 minutes or until vegetables are soft and sausage is lightly browned.
Stir in tomatoes, pepper sauce, black pepper, crushed red pepper flakes and salt to taste. Bring to a boil; add shrimp. Cook 3 minutes or until shrimp are cooked and opaque in center.
Gently stir in hot rice and cook 3-5 minutes or until heated through.

Nutrition Facts : Calories 948.3 calories, Carbohydrate 150.9 g, Cholesterol 104 mg, Fat 23 g, Fiber 6.1 g, Protein 30 g, SaturatedFat 8.8 g, Sodium 862.4 mg, Sugar 2.3 g

JAMBALAYA

Jambalaya image

Spicy jambalaya with chicken and andouille sausage.

Provided by Terri

Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes

Time 1h5m

Yield 6

Number Of Ingredients 17

Ingredients

2 tablespoons peanut oil, divided
1 tablespoon Cajun seasoning
10 ounces andouille sausage, sliced into rounds
1 pound boneless skinless chicken breasts, cut into 1 inch pieces
1 onion, diced
1 small green bell pepper, diced
2 stalks celery, diced
3 cloves garlic, minced
1 (16 ounce) can crushed Italian tomatoes
½ teaspoon red pepper flakes
½ teaspoon ground black pepper
1 teaspoon salt
½ teaspoon hot pepper sauce
2 teaspoons Worcestershire sauce
1 teaspoon file powder
1 ¼ cups uncooked white rice
2 ½ cups chicken broth

Steps:

Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.

Nutrition Facts : Calories 465.1 calories, Carbohydrate 42.4 g, Cholesterol 73.1 mg, Fat 19.8 g, Fiber 3 g, Protein 28.1 g, SaturatedFat 5.7 g, Sodium 1632.7 mg, Sugar 2 g

Tips:

Use fresh and high-quality ingredients: This will make a big difference in the flavor of your jambalaya. Whenever possible, buy ingredients that are in season and locally sourced.
Don't be afraid to experiment with different ingredients: There are many different ways to make jambalaya, so feel free to add your own personal touch. Try using different types of sausage, seafood, and vegetables, or experiment with different seasonings.
Cook the rice properly: The rice is an important part of jambalaya, so it's important to cook it properly. Be sure to rinse the rice before cooking it, and use the correct amount of water. You want the rice to be cooked through but not mushy.
Let the jambalaya rest before serving: This will allow the flavors to meld together and develop. Cover the pot and let it sit for at least 15 minutes before serving.

Conclusion:

Jambalaya is a delicious and versatile dish that is perfect for any occasion. With its bold flavors and hearty ingredients, it's sure to be a hit with everyone at the table. So next time you're looking for a new recipe to try, give jambalaya a try. You won't be disappointed!