Best 4 Ragin Cajun Jambalaya Recipes

RAGIN' CAJUN JAMBALAYA (CROCK POT)

Steps:

• Place all the ingredients except the shrimp into the crock pot; stir well to combine.
• Cover and cook on LOW heat for 4-5 hours, until rice is done and vegetables are tender. (If you have an older model crockpot as I do, cook on HIGH for same amount of time).
• Stir in the shrimp, cover, and cook for 20-30 minutes until heated through.
• Garnish with snipped parsley and serve with hot sauce at the table.

POORMAN'S JAMBALAYA

Steps:

• Thoroughly combine season mix ingredients in a small bowl and set aside.
• In a large skillet (a cast iron if you have one) or a Dutch oven, melt butter over medium high heat.
• Add chicken breast chunks and sausage, cook 5 minutes, stirring occasionally.
• Add onion, celery, bell pepper and season mix.
• Stir well and cook until browned (about 10-12 minutes), stirring occasionally and scraping the bottom of the pan.
• Stir in rice and cook 2 minutes, stirring well.
• Add the chicken broth, stir well.
• Bring mixture to a boil; reduce heat and simmer until liquid is absorbed (about 20 minutes).
• Remove bay leaves and serve.
• NOTE: You may use shrimp or ham instead of chicken or a combination of any of the meats.
• I like to simmer mine on low for 1-2 hours. Check and stir occasionally while its simmering and add extra broth or water if needed.

QUICK AND EASY JAMBALAYA

Steps:

• Bring a large pot of water to a boil. Boil sausage until hot, 8 to 12 minutes; drain.
• Heat canola oil in a pot over medium-high heat; saute sausage, celery, bell pepper, and onion in hot oil until vegetables start to soften, about 5 minutes.
• Stir chicken and Cajun seasoning into the vegetable mixture. Pour broth and tomatoes into the pot; bring to a boil, add the rice, and stir. Return mixture to a boil, reduce heat to medium-low, cover pot, and simmer mixture until for 5 minutes. Remove cover, stir, and continue to simmer until the rice has absorbed the liquid and is tender, about 5 minutes more.

CAJUN JAMBALAYA

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.