Best 2 Jambalaya Deluxe Recipes

Feast your taste buds on a delectable journey through the vibrant flavors of Louisiana with our diverse collection of jambalaya recipes. From the classic trinity of bell peppers, celery, and onions to the aromatic blend of Cajun spices, each recipe captures the essence of this iconic dish. Dive into the savory depths of our traditional Jambalaya Deluxe, where succulent shrimp, chicken, and sausage dance harmoniously in a rich, tomato-based sauce.

Embark on a seafood extravaganza with our enticing Shrimp Jambalaya, where plump shrimp take center stage, swimming in a flavorful broth infused with the essence of the sea. For a vegetarian delight, our Vegetable Jambalaya bursts with vibrant colors and textures, showcasing the bounty of nature's harvest. And for those who crave a smoky twist, our Andouille Sausage Jambalaya delivers a delightful symphony of flavors, with spicy sausage taking the spotlight.

No matter your preference, our jambalaya recipes will transport you to the heart of Louisiana's culinary traditions. So gather your ingredients, fire up your stove, and prepare to embark on a taste sensation that will leave you craving more.

Here are our top 2 tried and tested recipes!

JAMBALAYA DELUXE

Jambalaya Deluxe image

This dish uses a variety of seafood for the seafood lover, along with chicken and sausage and is a zesty and spicy dish served over angel hair spaghetti. Great with a side of salad and Italian bread.

Provided by LASmith

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h45m

Yield 24

Number Of Ingredients 13

Ingredients

¼ cup olive oil
2 cups diced chicken breast meat
3 cloves garlic, minced
5 (3.5 ounce) links mild Italian sausage
5 (15 ounce) cans Italian-style stewed tomatoes
4 (16 ounce) cans diced tomatoes
1 (16 ounce) can tomato paste
3 tablespoons dry crab and shrimp boil seasoning
1 pound littleneck clams
1 pound mussels, cleaned and debearded
1 pound peeled and deveined medium shrimp (30-40 per pound)
1 pound bay scallops
2 (16 ounce) packages angel hair pasta

Steps:

Heat the olive oil in a large pot over medium-high heat. Stir in the chicken and garlic, followed by the sausage links. Cook, stirring occasionally, until the sausage is firm enough to slice, about 10 minutes. Slice the sausages into 1/2 inch thick pieces, and return to the pot.
Puree the stewed tomatoes, diced tomatoes, and tomato paste in batches using a blender. Stir the tomato mixture into the pot along with the shrimp boil. Bring to a simmer and cook for 15 minutes. Stir in the clams, mussels, shrimp, and scallops, then simmer 30 minutes longer. Remove from the heat, and allow to stand for 15 minutes.
While the jambalaya is cooling, bring a large pot of lightly-salted water to a rolling boil; stir in the angel hair pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink. Serve the jambalaya over the cooked pasta.

Nutrition Facts : Calories 316 calories, Carbohydrate 35 g, Cholesterol 64.8 mg, Fat 8.4 g, Fiber 3.5 g, Protein 24.2 g, SaturatedFat 1.9 g, Sodium 821.3 mg, Sugar 10 g

CAJUN JAMBALAYA

Cajun Jambalaya image

This recipe took me a year to perfect. The secret to making a Cajun jambalaya is to get the right amount of fond, those delicious browned bits left behind from browning your meats, to build the flavor and color of your jambalaya. We're also going to add a little tomato paste for color and flavor.

Provided by Food Network

Categories main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 23

Ingredients

3 tablespoons kosher salt
2 tablespoons black pepper
1 tablespoon cayenne pepper
1 tablespoon garlic powder or granulated garlic
1 tablespoon onion powder or granulated onion
1 tablespoon sweet paprika
1 tablespoon white pepper
1 1/2 teaspoons ground cumin
1/4 cup canola oil
6 boneless, skinless chicken thighs, chopped into 1-inch pieces
24 ounces smoked beef sausage, cut into 1/4-inch-thick slices
3 stalks celery, chopped
1 medium Spanish or white onion, chopped
1 bell pepper, chopped
6 cloves garlic, finely chopped
1 bay leaf
1 teaspoon cayenne pepper
1 teaspoon dried thyme
2 cups parboiled long-grain brown rice
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
4 cups low-sodium chicken stock
2 bunches green onions (6 to 8 bulbs), sliced (about 1 1/2 cups)

Steps:

For the Creole seasoning: Combine the salt, black pepper, cayenne, garlic powder, onion powder, paprika, white pepper and cumin in a medium bowl.
For the jambalaya: Heat 2 tablespoons oil in a 5-quart heavy-bottomed pot or large Dutch oven over medium heat. Rub the chicken with the remaining 2 tablespoons oil and 2 tablespoons of the Creole seasoning in a medium bowl until evenly coated. Add the chicken to the pot and cook until golden brown, about 5 minutes. Transfer the chicken to a large bowl. Add the sausage to the pot and cook until browned, 4 to 5 minutes. Transfer to the large bowl with the chicken. The bottom of the pot should be covered with browned bits.
Add the celery, onions and peppers and cook, stirring and scraping the bottom of the pot occasionally, until the onions are translucent, about 3 minutes. Stir in the garlic, bay leaf, cayenne, thyme and 2 teaspoons Creole seasoning. Add the rice and stir once or twice to coat. Stir in the tomato paste, Worcestershire sauce, cooked chicken and sausage and remaining Creole seasoning. Stir in the chicken stock. Bring to a boil, cover and reduce the heat to a simmer. Cook until the liquid is reduced, and you see little holes on the top, about 30 minutes.
Use a fork to stir in half of the green onions and fluff the rice. Cover and cook for 10 minutes. Taste and adjust the seasoning. Garnish with the remaining green onions and serve immediately.

Tips for Making Jambalaya Deluxe

Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your jambalaya. Look for plump, juicy shrimp, flavorful chicken, and firm vegetables.
Don't overcrowd the pot: When adding the rice to the pot, make sure to spread it out evenly so that it can cook evenly. If the pot is too crowded, the rice will not cook properly.
Use a heavy-bottomed pot: A heavy-bottomed pot will help to evenly distribute the heat and prevent the jambalaya from burning.
Cook the jambalaya slowly: Jambalaya is a dish that is best cooked slowly over low heat. This will allow the flavors to develop and meld together.
Season to taste: Once the jambalaya is cooked, taste it and adjust the seasonings as needed. You may want to add more salt, pepper, or cayenne pepper.
Let the jambalaya rest before serving: This will allow the flavors to further develop and the rice to absorb the juices.

Conclusion

Jambalaya deluxe is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover chicken and shrimp, and it can be easily tailored to your own taste preferences. So next time you are looking for a quick and easy meal, give jambalaya deluxe a try.