Best 3 Jambalaya Chili Recipes

**Dive into the Medley of Flavors: Jambalaya Chili and Its Zesty Companions**

Get ready for a culinary journey that blends the vibrant spirit of Louisiana with the bold flavors of Texas. Jambalaya Chili, a delectable fusion dish, awaits you, promising an explosion of tastes that will tantalize your palate. This hearty one-pot meal combines the essence of jambalaya, a classic Louisiana Creole dish, with the robust spices of chili, a Texan favorite. But that's not all; this article presents a diverse collection of recipes that take you on a global culinary adventure. From the zesty kick of Szechuan Eggplant to the creamy comfort of Creamy Pesto Pasta, each recipe is a testament to the boundless creativity and diversity of the culinary world. So, prepare your taste buds for a tantalizing adventure as we delve into the depths of flavors and aromas that await you in this culinary expedition.

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

EVERYTHING JAMBALAYA

Everything Jambalaya image

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

Ingredients

1 tablespoon extra-virgin olive oil, once around the pan
1 tablespoon butter
1 pound boneless, skinless white or dark meat chicken
3/4 pound andouille, casing removed and diced
1 medium onion, chopped
2 ribs celery, chopped
1 green bell pepper, chopped
1 bay leaf, fresh or dried
Several drops hot sauce or 2 pinches cayenne pepper
2 to 3 tablespoons (a handful) all-purpose flour
1 (14-ounce) can diced tomatoes in juice
1(14-ounce) can or paper container chicken stock or broth
1 teaspoon (1/3 palmful) cumin
1 rounded teaspoon (1/2 palmful) dark chili powder
1 teaspoon (1/3 palmful) poultry seasoning
1 teaspoon Worcestershire sauce
1 pound medium shrimp, raw, deveined and peeled (ask for easy peel at fish counter)
Coarse salt and black pepper
Chopped scallions, for garnish
Fresh thyme, chopped for garnish
2 cups enriched white rice

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.

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

JAMBALAYA CHILI

JAMBALAYA CHILI image

Categories Bean Pork

Number Of Ingredients 12

Ingredients

½ stick butter
1½ lengths andouille sausage, skinned and minced
1 lb. tasso (Cajun) ham, minced
2 large yellow onions, chopped
2 green peppers, diced
2 red peppers, diced
2 jalapeño peppers, diced or minced
1 red hot pepper, minced
2 cans or SMART PAK cartons Hormel Hot Chili with Beans or Hormel Chili with Tabasco®
Pepper Sauce
4 cans chili-style tomatoes
1 package 2-11 Alarm chili mix (do not add all at once, season as you go)

Steps:

Melt butter over medium heat. Add onions to butter. Sauté for five minutes. Add andouille sausage and tasso ham and continue to cook 20 minutes. Combine peppers and cook for a 30 minutes. Add Hormel chili and tomatoes along with 2-11 Alarm chili mix and heat until done.

Tips:

Prep your ingredients in advance: Dicing vegetables, measuring spices, and cooking rice ahead of time will streamline the cooking process.
Use a large pot: Jambalaya and chili are both dishes that expand as they cook, so make sure you have a pot that's large enough to accommodate the ingredients without overcrowding.
Don't be afraid to adjust the spice level: If you like your food spicy, add more cayenne pepper or chili powder. If you prefer a milder dish, reduce the amount of spice or omit it altogether.
Let the flavors develop: Both jambalaya and chili benefit from a bit of simmering time, which allows the flavors to meld and deepen. Simmer for at least 30 minutes, or longer if you have time.
Serve with your favorite toppings: Jambalaya and chili are both delicious on their own, but they're also great with a variety of toppings. Some popular options include shredded cheese, sour cream, diced avocado, and chopped cilantro.

Conclusion:

Jambalaya chili is a delicious and easy-to-make dish that combines the best of two worlds: jambalaya and chili. It's a hearty and flavorful dish that's perfect for a crowd. Whether you're looking for a new weeknight dinner recipe or a dish to serve at your next party, jambalaya chili is sure to be a hit.