Best 20 Sausage Jambalaya Recipes

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## An Authentic Taste of Louisiana: Dive into the Delights of Sausage Jambalaya
Prepare to embark on a culinary journey to the heart of Louisiana with our tantalizing Sausage Jambalaya recipes. A hearty and flavorful dish, jambalaya is a celebration of the state's rich cultural heritage. This New Orleans classic is a delightful blend of savory sausage, tender rice, aromatic vegetables, and a medley of zesty spices. Get ready to indulge in a symphony of flavors that will leave your taste buds begging for more. Our diverse collection of recipes offers something for every palate, from the traditional to the innovative.

### 1. Classic Sausage Jambalaya:
Embark on a culinary journey to the heart of Louisiana with our classic Sausage Jambalaya recipe. This timeless dish showcases the harmonious marriage of andouille sausage, succulent chicken, tender rice, and the holy trinity of Cajun cuisine: bell peppers, onions, and celery. Every bite is a perfect balance of savory, spicy, and aromatic flavors that will transport you to the vibrant streets of New Orleans.

### 2. One-Pot Sausage Jambalaya:
Experience the convenience of a one-pot meal without compromising on flavor with our One-Pot Sausage Jambalaya recipe. This fuss-free version streamlines the cooking process, allowing you to savor the same authentic flavors of traditional jambalaya in less time. The fragrant combination of Cajun spices, juicy sausage, and fluffy rice will fill your kitchen with an irresistible aroma that is sure to tantalize your senses.

### 3. Vegetarian Sausage Jambalaya:
Delight in a meatless masterpiece with our Vegetarian Sausage Jambalaya recipe. This hearty and flavorful dish proves that a plant-based meal can be just as satisfying as its meat-based counterpart. Grilled tofu takes center stage, providing a protein-packed alternative to sausage, while an array of colorful vegetables adds texture and vibrancy. Prepare to be amazed by the symphony of flavors and aromas that dance on your palate with every bite.

### 4. Spicy Sausage Jambalaya:
Ignite your taste buds with our Spicy Sausage Jambalaya recipe, a fiery rendition of this beloved Louisiana dish. Get ready for an explosion of heat as cayenne pepper and chili powder take the forefront, adding an extra kick to the traditional flavors of jambalaya. This recipe is perfect for those who crave a culinary adventure and are ready to embrace the bold and spicy side of Cajun cuisine.

### 5. Seafood Sausage Jambalaya:
Indulge in the bounty of the sea with our Seafood Sausage Jambalaya recipe. This delectable dish combines the best of both worlds, featuring succulent shrimp, tender calamari, and flaky fish alongside savory sausage. The briny flavors of the seafood blend harmoniously with the aromatic spices and rich tomato base, creating a seafood lover's paradise.

Here are our top 20 tried and tested recipes!

CHEF JOHN'S SAUSAGE & SHRIMP JAMBALAYA



Chef John's Sausage & Shrimp Jambalaya image

While true jambalaya is really more of a thicker rice stew than a soup, it's one of those dishes that more stock can be added to easily make it into a soup recipe. Serve garnished with green onion.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews     Jambalaya Recipes

Time 1h15m

Yield 4

Number Of Ingredients 15

2 tablespoons butter
8 ounces andouille sausage, cut into 1/4-inch slices
2 tablespoons ground paprika
1 tablespoon ground cumin
½ teaspoon cayenne pepper
½ cup diced tomatoes
1 large green bell pepper, diced
2 stalks celery, sliced 1/4 inch thick
4 green onions, thinly sliced
1 teaspoon salt
1 bay leaf
1 cup uncooked brown rice
3 cups chicken stock
1 pound large shrimp, peeled and deveined
salt and ground black pepper to taste

Steps:

  • Place butter and sausage in a large stockpot over medium heat; cook and stir for 5-6 minutes until sausage begins to brown.
  • Stir in paprika, cumin and cayenne; cook for 1 minute.
  • Stir tomatoes, celery, green pepper, green onions, salt, and bay leaf into sausage mixture.
  • Add brown rice and stir to combine. Stir in chicken stock and turn heat to low. Cover and cook for until rice is just tender, about 45 minutes.
  • Stir in shrimp, replace lid and cook for 5 minutes. Season with salt and black pepper.

Nutrition Facts : Calories 495.3 calories, Carbohydrate 37.3 g, Cholesterol 220.9 mg, Fat 25.2 g, Fiber 5.3 g, Protein 30.3 g, SaturatedFat 9.9 g, Sodium 1909.3 mg, Sugar 3.1 g

SHRIMP AND SAUSAGE JAMBALAYA



Shrimp and Sausage Jambalaya image

Provided by Food Network

Categories     main-dish

Yield 6 to 8 servings

Number Of Ingredients 24

1 tablespoon olive oil
1 pound sausage, such as kielbasa or andouille, sliced
1 pound smoked ham, cubed
1 tablespoon butter
1 medium onion, diced
1 cup diced celery
1 green bell pepper, cored and diced
1 red bell pepper, cored and diced
1 cup seeded and diced tomato
3 garlic cloves, minced
1 jalapeno pepper, seeded and minced OR 1/2 teaspoon cayenne
2 teaspoons diced fresh oregano
1 teaspoon diced fresh thyme
2 tablespoons tomato paste
6 cups chicken stock, preferably homemade
3 cups long-grain rice, rinsed
3 bay leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 to 8 dashes hot sauce, optional (recommended: Tabasco)
1/2 cup chopped scallions, divided
3/4 cup chopped fresh parsley, divided
1/4 cup freshly squeezed lemon juice
1 pound medium shrimp, deveined (20 to 24 count)

Steps:

  • Heat the oil in a large Dutch oven or black iron pot over medium heat, add the kielbasa and saute for 8 to 10 minutes, until browned. Remove the kielbasa to a bowl, and set aside. Add the ham to the same pot and cook 8 to 10 minutes, until lightly browned. Remove to the bowl with the kielbasa, and set aside. Add the butter, onion, celery and peppers to the same pot and saute for 8 to 10 minutes, until the onion is translucent. Add the tomato, garlic, jalapeno or cayenne, oregano, thyme, and tomato paste and cook until all the vegetables and herbs are blended well. Add the stock and bring to a rolling boil. Stir in the rice, and add the sausage, ham, bay leaves, salt, pepper and hot sauce. Return to a boil, reduce the heat to low and simmer, covered, for 20 minutes. Add 1/4 cup of the scallions, 1/4 cup of the parsley, the lemon juice and the shrimp, and stir well. Cover the pot, remove it from the heat and allow the jambalaya steam, for 15 minutes, before serving.
  • Garnish with the remaining 1/4 cup scallions and 1/2 cup parsley, and a dash of hot sauce, if desired.

SHRIMP, SAUSAGE, AND FISH JAMBALAYA



Shrimp, Sausage, and Fish Jambalaya image

Did a lot of research on jambalaya and reviewed a number of recipes and came up with the following. I like white fish and, while not traditional, added chunks of cod fillet to this dish. You want to add the shrimp and fish to the dish with about 10 minutes to go so it does not overcook. Cook uncovered if it is soupy and covered if it is not during these last 10 minutes. Finally, try to find andouille sausage if possible. It makes all the difference.

Provided by Baron

Categories     Soups, Stews and Chili Recipes     Stews     Jambalaya Recipes

Time 1h40m

Yield 6

Number Of Ingredients 17

¼ cup butter
10 ounces andouille sausage, halved lengthwise and cut into 1/4-inch half-moons
1 cup diced onion
1 cup diced celery
1 cup diced green bell pepper
1 ½ teaspoons minced garlic
1 (6 ounce) can tomato paste
1 (14.5 ounce) can diced tomatoes
2 teaspoons Worcestershire sauce (such as Lea & Perrins®)
1 ½ teaspoons Cajun seasoning (such as Tony Chachere's), or to taste
½ teaspoon ground black pepper
4 cups low-sodium chicken broth
2 cups medium-grain rice
¾ pound shrimp, peeled and deveined
¾ pound cod fillets, cut into 1 1/2-inch chunks
salt to taste
⅓ cup chopped fresh parsley

Steps:

  • Melt butter in a heavy-bottomed pot over medium-high heat. Cook andouille sausage in the melted butter until completely browned, about 5 minutes. Remove the sausage with a slotted spoon to a plate lined with paper towel.
  • Cook and stir onion, celery, and green bell pepper in the butter remaining in the pot until the onion becomes translucent, 5 to 10 minutes.
  • Stir garlic into the onion mixture; cook and stir together for 1 minute.
  • Stir tomato paste through the vegetable mixture; cook and stir another 3 to 5 minutes.
  • Return andouille sausage to the pot along with diced tomatoes, Worcestershire sauce, Cajun seasoning, and black pepper; stir to combine.
  • Pour chicken broth over the sausage mixture; bring to a boil.
  • Stir rice into the mixture, place a cover on the pot, reduce heat to medium-low, and cook undisturbed until the rice is tender, 25 to 30 minutes.
  • Add shrimp and cod to the rice mixture. Increase heat to medium-high and cook until the mixture comes to a boil; reduce heat again to medium-low and cook uncovered another 10 minutes, stirring occasionally.
  • Season with salt and fold parsley into the jambalaya to serve.

Nutrition Facts : Calories 621.6 calories, Carbohydrate 66.8 g, Cholesterol 156.6 mg, Fat 23 g, Fiber 3.8 g, Protein 34.5 g, SaturatedFat 10.1 g, Sodium 1880.1 mg, Sugar 8 g

CAJUN CHICKEN AND SAUSAGE JAMBALAYA



Cajun Chicken and Sausage Jambalaya image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 10 to 12 servings

Number Of Ingredients 13

2 pounds mild smoked pork sausage, or any lean high-quality smoked pork sausage, sliced 1/4-inch thick
2 1/2 pounds boneless skinless chicken thigh meat
1 1/2 pounds onions, diced
2 tablespoons minced fresh garlic
1 pound tasso, cubed
3/4 tablespoon whole fresh thyme leaves
3/4 tablespoon chopped fresh sweet basil leaves
1/2 tablespoon coarsely ground black pepper
1/2 tablespoon white pepper
1/2 tablespoon red pepper flakes
1/3 gallon chicken stock
1 1/4 pounds long-grain rice
1 tablespoon freshly chopped curly parsley leaves

Steps:

  • The most important thing is to use the right equipment and I would suggest the following: a 2-gallon cast iron Dutch oven, a high BTU gas stove, and a large stainless steel chef's spoon.
  • 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.)
  • 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.
  • 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.
  • 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.
  • 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.)
  • 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!
  • 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.
  • If Manda's brand sausage is not available, any lean smoked sausage can be substituted. You may have to remove any excess grease from the pot after frying down an unknown sausage.
  • For a richer jambalaya substitute turkey stock for the chicken stock called for above.
  • If no stocks are available, then chicken soup base can be used. Be careful with your seasoning, as bases are usually full of salt.
  • Alternate Method:
  • The jambalaya is best when served directly out of the cast iron pot. While the rice is steaming, the sausage and meat will have a tendency to float to the surface of the jambalaya. Therefore, after the rice has steamed for 25 minutes, use the paddle to gently fold in the meat and seasonings into the cooked rice. This should only be done once or twice, the rice will loose a lot of heat and the rice will break apart.
  • Also note, I do not add salt to my jambalaya. This is because I like to use herbs, tasso and seasonings to satisfy the need for salt. I would suggest having the table set with salt shakers and a selection of hot pepper sauces.
  • Plate Presentation:

CHICKEN SAUSAGE JAMBALAYA



Chicken Sausage Jambalaya image

Having a cousin who's a pork producer is a bonus when looking for great recipes. This slightly spicy entree turns out perfectly every time.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4-6 servings.

Number Of Ingredients 14

1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 teaspoon salt, divided
3/4 teaspoon pepper, divided
1/4 teaspoon paprika
2 tablespoons vegetable oil
1 cup sliced green onion
1 cup sliced celery
1 cup sliced green pepper
1/2 cup sliced sweet red pepper
1/2 pound fully cooked smoked sausage, cut into 1/4-inch slices
1 cup uncooked long grain rice
1 garlic clove, minced
1/8 to 1/4 teaspoon cayenne pepper
2 cups chicken broth

Steps:

  • Sprinkle chicken with 1/2 teaspoon salt, 1/2 teaspoon pepper and paprika. In a large skillet, cook chicken in oil over medium-high heat until juices run clear. Remove chicken and set aside., In the same saucepan, saute the onions, celery and peppers over medium-high heat for 1 minute. Stir in the sausage, rice, garlic, cayenne, chicken and remaining salt and pepper. Add broth; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender and liquid is absorbed. Fluff with a fork.

Nutrition Facts :

LOUISIANA SAUSAGE JAMBALAYA



Louisiana Sausage Jambalaya image

Oh Boy, is this one good! It's a simple, but very authentic Louisiana jambalaya recipe given to me by a friend who grew up in New Orleans! Nice and spicy!

Provided by Grace Lynn

Categories     One Dish Meal

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 15

1/2 cup butter
2 yellow onions, chopped
4 stalks celery, chopped
5 green onions, chopped
1 large green bell pepper, chopped
4 cloves garlic, finely chopped
1 serrano chili pepper, finely chopped with seeds
2 bay leaves
1 tablespoon creole seasoning
1 teaspoon ground cayenne pepper
1/2 teaspoon dried thyme, crumbled
1 1/2 lbs andouille sausages or 1 1/2 lbs smoked sausage, sliced into 1/2 inch slices,then cut into quartered wedges
2 (14 1/2 ounce) cans chicken broth
1 (14 1/2 ounce) can diced tomatoes with juice
3 cups long-grain rice

Steps:

  • Melt butter in large pot over medium-high heat.
  • Add the onions, green onions, bell pepper, garlic, serrano chile, bay leaves, Creole Seasoning, cayenne pepper and thyme.
  • Cover and cook until vegetables are tender, stirring occasionally, about 15 minutes.
  • Add sausage, broth, tomatoes and rice.
  • Bring mixture to simmer.
  • Reduce heat to low, cover and cook until rice is very tender, stirring occasionally, about 30 minutes to 45 minutes.

SAUSAGE JAMBALAYA



Sausage Jambalaya image

My family has enjoyed this delicious Cajun recipe for many years. -Lizzie Whitten, Oak Grove, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 8 servings.

Number Of Ingredients 14

12 small pork sausage links, cut into 1-inch pieces
1 cup finely chopped onion
1 cup finely chopped green pepper
4 garlic cloves, minced
2 tablespoons canola oil
1-1/2 cups cubed cooked chicken
1-1/2 cups cubed fully cooked ham
1 can (28 ounces) diced tomatoes, undrained
1 cup uncooked long-grain rice
1 can (14-1/2 ounces) chicken broth
3 tablespoons minced fresh parsley
1 teaspoon salt
1/2 to 1 teaspoon pepper
1/2 to 3/4 teaspoon dried thyme

Steps:

  • In heavy skillet, saute the sausage, onion, green pepper and garlic in oil until vegetables are tender. Add chicken and ham; cook for 5 minutes. Stir in the remaining ingredients. , Transfer to a 2-qt. baking dish. Cover and bake at 350° for 1 hour or until rice is tender and liquid absorbed.

Nutrition Facts : Calories 319 calories, Fat 14g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 1292mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 20g protein.

CHICKEN, SHRIMP AND SAUSAGE JAMBALAYA



Chicken, Shrimp and Sausage Jambalaya image

Make and share this Chicken, Shrimp and Sausage Jambalaya recipe from Food.com.

Provided by islandgirl77551

Categories     Chicken

Time 1h30m

Yield 200 serving(s)

Number Of Ingredients 13

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 breast
1 lb smoked sausage
1 lb shrimp (raw, peeled)
1 tablespoon cajun seasoning
2 cups water
1 dash Tabasco sauce
1 cup rice (uncooked)

Steps:

  • 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.

Nutrition Facts : Calories 20, Fat 1, SaturatedFat 0.3, Cholesterol 7.6, Sodium 52.5, Carbohydrate 1.2, Fiber 0.1, Sugar 0.2, Protein 1.4

SPICY CAJUN CHICKEN AND SAUSAGE JAMBALAYA



Spicy Cajun Chicken and Sausage Jambalaya image

I found this recipe in a Mr. Foods magazine and it has become a family favorite. Do use a spicy sausage for this dish as I have found using just plain pork sausage meat does not work as well.

Provided by SueVM

Categories     Meat

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 20

1/4 cup butter (1/2 stick)
1 onion, coarsely chopped
1 green bell pepper, seeded and coarsely chopped
3 celery ribs, coarsely chopped
5 garlic cloves, minced
1 1/2 lbs shrimp, peeled and deveined
1 1/2 lbs boneless skinless chicken breasts, cut into 1 1/2-inch cubes
3 bay leaves
1 teaspoon dried thyme
1/2 teaspoon paprika
2 (28 ounce) cans stewed tomatoes
1 cup chicken broth
1/4 cup Worcestershire sauce
1 -3 teaspoon hot pepper sauce, to taste
1/2 lb precooked spicy andouille sausage, cut into 1/2-inch cubes
1/2 lb smoked ham, cut into 1/2-inch cubes
1/2 lb crawfish, peeled (optional)
1 bunch scallion, coarsely chopped
2 pinches salt (or to taste)
3 cups uncooked long-grain white rice

Steps:

  • In a large pot melt butter over medium-high heat.
  • Add onion, bell pepper, celery, garlic and saute 5 minutes stirring often.
  • Add shrimp, chicken bay leaves and thyme. Reduce heat to medium and cook for 10 minutes or until chicken is no longer pink inside and the shrimp is opaque.
  • Stir in paprika until thoroughly mixed with other ingredients.
  • Stir in tomatoes, chicken broth, worcestershire sauce and hot sauce until well mixed.
  • Add sausage and ham stirring well. Add crawfish (if using) and cook over medium-high heat until the liquid returns to a boil.
  • Stir in scallions, salt and rice. Reduce heat to low, cover with lid and cook 30 minutes or until the rice is tender.
  • Serve with fresh crusty french bread.

SHRIMP, CHICKEN, AND ANDOUILLE SAUSAGE JAMBALAYA



Shrimp, Chicken, and Andouille Sausage Jambalaya image

Make and share this Shrimp, Chicken, and Andouille Sausage Jambalaya recipe from Food.com.

Provided by Vino Girl

Categories     Chicken

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 21

1 1/2 lbs andouille sausages, diced
1 lb fresh pork sausage, removed from casings
1 lb bacon, diced
4 chicken legs (thighs and drumsticks separated)
salt, to taste
black pepper, to taste
5 celery ribs, diced
3 large onions, diced
2 green peppers, diced
6 garlic cloves, minced
1 teaspoon dried thyme
1 dried bay leaf
1 1/2 tablespoons paprika
1 tablespoon cayenne pepper
4 1/2 cups converted rice
3 cups crushed tomatoes
3 cups rich chicken broth
2 1/2 lbs shrimp, peeled and deveined (preferably Louisiana white)
1 1/2 lbs louisiana crawfish, peeled and deveined (optional)
2 bunches green onions, chopped
1/2 tablespoon celery salt

Steps:

  • Preheat a large cast-iron pot over high heat.
  • Lower the heat to medium-high and add the sausage and bacon.
  • Cook the meat as evenly as possible, stirring slowly, until the fat is released.
  • Season the chicken with salt and pepper, add it to the pot, and turn the heat to high.
  • Once the chicken has browned, add the celery, onions, green pepper, and garlic.
  • Continue to stir, allowing the ingredients to brown without burning.
  • Lower the heat to medium and stir in the thyme, bay leaf, paprika, cayenne, and rice.
  • Keep stirring for 5 to 7 minutes over medium heat.
  • Add the tomatoes and broth, raise the heat back to high until the liquid boils, and then cover and reduce to a low simmer for 15 minutes.
  • Season the shrimp and crawfish (if using) with salt and pepper, and add them to the pot.
  • Keep the pot covered for an additional 5 minutes before removing from the heat and adding the green onions.
  • Check for seasonings. Add salt, pepper, and the celery salt.

Nutrition Facts : Calories 1546.5, Fat 78.8, SaturatedFat 25.8, Cholesterol 473.4, Sodium 2782.1, Carbohydrate 116.5, Fiber 10.3, Sugar 9.5, Protein 90.2

CHICKEN AND SAUSAGE JAMBALAYA



Chicken and Sausage Jambalaya image

Provided by Anna Beth

Categories     Chicken     High Fiber     Mardi Gras     Dinner     Ham     Sausage     Bell Pepper     Party     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 10 servings

Number Of Ingredients 18

12 ounces applewood-smoked bacon, diced
1 1/2 pounds smoked fully cooked sausage (such as linguiça), halved lengthwise, cut crosswise into 1/2-inch-thick semi-circles
1 pound andouille sausages, quartered lengthwise, cut crosswise into 1/2-inch cubes
1/2 pound tasso or smoked ham (such as Black Forest), cut into 1/2-inch cubes
1 1/2 pounds onions, chopped (4 to 5 cups)
2 large celery stalks, chopped
1 8-to 10-ounce red bell pepper, coarsely chopped
1 8-to 10-ounce green bell pepper, coarsely chopped
6 large skinless boneless chicken thighs, cut into 1- to 11/2-inch pieces
2 tablespoons paprika
1 tablespoon chopped fresh thyme
1 tablespoon chili powder
1/4 teaspoon (or more) cayenne pepper
3 10-ounce cans diced tomatoes and green chiles
2 1/2 cups beef broth
3 cups (19 to 20 ounces) long-grain white rice
8 green onions, chopped (about 2 cups)
Chopped fresh Italian parsley

Steps:

  • Position rack in bottom third of oven and preheat to 350°F. Cook bacon in very large pot over medium-high heat until brown but not yet crisp, stirring often, 8 to 10 minutes. Add smoked sausage, andouille, and tasso. Sauté until meats start to brown in spots, about 10 minutes. Add onions, celery, and bell peppers. Cook until vegetables begin to soften, stirring occasionally, 10 to 12 minutes. Mix in chicken. Cook until outside of chicken turns white, stirring often, 5 to 6 minutes. Mix in paprika, thyme, chili powder, and 1/4 teaspoon cayenne. Cook 1 minute. Add diced tomatoes with chiles and broth; stir to blend well. Add more cayenne, if desired. Mix in rice.
  • Bring jambalaya to boil. Cover pot. Place in oven and bake until rice is tender and liquids are absorbed, 45 to 48 minutes. Uncover pot. Mix chopped green onions into jambalaya; sprinkle jambalaya with chopped parsley and serve.

QUICK SAUSAGE AND SHRIMP JAMBALAYA



Quick Sausage and Shrimp Jambalaya image

Like most creole dishes, this jambalaya contains the "holy trinity"-onion, celery and bell pepper. The andouille sausage and creole seasoning add a distinct Louisiana flavor. The rice for jambalaya is traditionally cooked in with the other ingredients, but in this quick version I use pre-cooked rice, making this dish perfect if you've got leftover rice to use up.

Provided by Vallery Lomas

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

1 tablespoon extra-virgin olive oil
1 yellow onion, diced
6 ounces andouille sausage, diced
2 celery stalks, thinly sliced
1 green bell pepper, diced
4 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon creole or Cajun seasoning blend
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
One 15-ounce can diced tomatoes
2 cups cooked rice
1 pound cooked and peeled shrimp
1 tablespoon hot sauce
2 tablespoons chopped scallions

Steps:

  • Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring, until softened, 5 to 7 minutes. Add the sausage and cook until starting to brown, about 5 minutes.
  • Add the celery and bell pepper and cook until softened, 5 to 7 minutes longer. Stir in the garlic and cook until fragrant, about 1 minute. Stir in the tomato paste and cook until very fragrant, about 1 minute.
  • Reduce the heat to low. Sprinkle the Creole seasoning, salt and pepper on top. Stir in the tomatoes and rice and cook until warmed through. Taste and stir in additional salt and pepper if needed. Stir in the shrimp and heat through. Stir in the hot sauce. Sprinkle with the scallions. Serve warm.

CREOLE "STYLE" CHICKEN & SAUSAGE JAMBALAYA



Creole

I learned this recipe from a friend in Louisiana, it's been a favorite in my house since day one! I've changed it some over the years so I know it's not a traditional recipe, hence the Creole "Style" title! I usually serve it up with some cornbread muffins and sweet tea. Delicious!

Provided by Heirloom

Categories     One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 19

1 lb boneless skinless chicken breast, cubed
1 (14 ounce) package loop sausage beef polska kielbasa, sliced
1 green bell pepper, diced
1 yellow onion, chopped
3 large celery ribs, chopped
3 garlic cloves, minced
1 bunch scallion, chopped
1 (32 ounce) can diced tomatoes, with juices
1 (15 ounce) can chicken broth
1 1/4 cups long grain rice
1 tablespoon Worcestershire sauce
2 bay leaves
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried sage
1 teaspoon paprika
1 tablespoon tony chacere's creole seasoning, no substitutes for Tony's
1 teaspoon salt
cracked black pepper

Steps:

  • Cook sliced sausage over medium high heat in a 6 quart stock pot until slightly browned, about 5 minutes.
  • Add bell pepper, onion, celery, garlic and scallions and cook until softened but not translucent, about 4 minutes.
  • Add cubed chicken breast and worcestershire sauce and cook just until you can no longer see pink.
  • Add the bay leaves, basil, oregano, sage, paprika, Tony Chacere's, salt, black pepper, tomatoes and chicken broth.
  • Bring to a boil over medium high heat.
  • Add rice, bring back up to a boil.
  • Boil for 1 minute.
  • Cover reduce heat to low, simmer for 30 minutes.
  • The jambalaya should still be wet, but not soupy.
  • Ladle into bowls and serve up with some cornbread!
  • Cook's Note: I find that when cubing the chicken breast it's easiest to do so when it's still mostly frozen and with a sharp knife. Way easier than a wiggly raw chicken breast!

SLOW COOKER SHRIMP & SAUSAGE JAMBALAYA



Slow Cooker Shrimp & Sausage Jambalaya image

This is very easy and wonderful to come home to after a long day at work. Even after cooking for 8 hours the vegetables are crisp and tasty. I use 1 tablespoon bayou blast (emeril) instead of red pepper sauce and turkey kielbasa for the sausage. I cook my rice in a rice-cooker. My teenagers say it is the best meal that I make. What an easy & tasty dinner this is!

Provided by MA HIKER

Categories     One Dish Meal

Time 8h30m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 large onion, chopped
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
4 celery ribs, chopped (I use outer stalks of celery hearts)
1 tablespoon garlic, minced
1 (28 ounce) can diced tomatoes, undrained
2 cups smoked sausage, chopped (fully cooked)
1 tablespoon parsley flakes
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper sauce
1 lb large shrimp, peeled and deveined (uncooked)
4 cups cooked rice

Steps:

  • Mix all ingredients except shrimp and rice in a large slow cooker.
  • Cover and cook on low setting 7 to 8 hours (or high for 3 to 4 hours).
  • Stir in shrimp. Cover and cook on high heat about 1/2 hour or until shrimp are pink and firm.
  • Serve with rice.

SAUSAGE CHICKEN JAMBALAYA



Sausage Chicken Jambalaya image

For anyone who enjoys entertaining, this jambalaya is the perfect one-pot meal to feed a crowd. It's comforting, spicy and easy to make.-Betty Benthin, Grass Valley, California

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 9 servings.

Number Of Ingredients 10

6 fully cooked spicy chicken sausage links (3 ounces each), cut into 1/2-inch slices
1/2 pound chicken tenderloins, cut into 1/2-inch slices
1 tablespoon olive oil
3 celery ribs, chopped
1 large onion, chopped
2-3/4 cups chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 cups uncooked long grain rice
1 teaspoon dried thyme
1 teaspoon Cajun seasoning

Steps:

  • In a large saucepan, saute sausage and chicken in oil for 5 minutes. Add celery and onion; saute 6-8 minutes longer or until vegetables are tender. Stir in the broth, tomatoes, rice, thyme and Cajun seasoning., Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Let stand for 5 minutes.

Nutrition Facts : Calories 259 calories, Fat 7g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 761mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges

CHICKEN AND SAUSAGE JAMBALAYA



Chicken and Sausage Jambalaya image

Adapted from Cooking Light. You can use Andouille, Kielbasa, or Italian Sausage. My first time making this, I used a venison sausage.

Provided by KelBel

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 21

2 tablespoons canola oil
1 1/2 cups sausage, cut into slices
1 cup red bell pepper, finely chopped
1 cup green bell pepper, finely chopped
1 cup yellow bell pepper, finely chopped
3 cups onions, finely chopped
2 cups celery, finely chopped
2 bay leaves
2 1/2 cups chicken breasts, chopped
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 1/2 teaspoons jalapeno peppers, finely chopped
1/4 teaspoon black pepper
1/8 teaspoon red pepper
3 garlic cloves, minced
1 (15 ounce) can diced tomatoes (do not drain)
1 (15 ounce) can chicken broth
1 1/2 cups basmati rice
1 cup green onion, thinly sliced

Steps:

  • Heat oil in a large Dutch oven over medium-high heat. Add sausage; cook about 8 minutes, stirring occasionally.
  • Add bell pepper, onion, celery, and bay leaves; cook until vegetables are golden brown, stirring occasionally.
  • Add chicken and next 8 ingredients (through garlic); cook 4 minutes, stirring occasionally.
  • Add diced tomatoes and broth, and bring to a boil. Stir in rice.
  • Cover, reduce heat, and simmer 20 minutes. Discard bay leaves. Stir in green onions.

LOUISIANA CHICKEN AND SAUSAGE JAMBALAYA



Louisiana Chicken and Sausage Jambalaya image

"Classic chicken and sausage jambalaya. This is a hearty comfort food from the bayou country. Nothing fancy, just lots of flavor using simple ingredients and basic cooking techniques."

Provided by rdtripp

Categories     Lunch/Snacks

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 12

1 lb bulk pork sausage (use good quality sausage. My "HOT PORK PAN SAUSAGE" on this site works nice.)
1 lb andouille sausage, sliced into 1/4-inch pieces (preferable good quality andouille but other smoked rope sausage will work ok)
2 -3 lbs chicken pieces (breast, legs, thighs, a mixture of the three, or a small whole chicken, less giblets, cut up)
2 medium onions, chopped
2 medium bell peppers, chopped
6 celery ribs, chopped
8 garlic cloves, minced
1 tablespoon vegetable oil
salt
black pepper
creole seasoning
2 cups long grain rice, raw

Steps:

  • In dutch oven or stock pot add chicken pieces, barely cover with water and season with salt and pepper or creole seasoning.
  • Bring to a boil over high heat, reduce to a slow simmer and cook, covered, 30 to 45 minutes until meat can be easily de-boned . Do not overcook or cook too fast or the chicken will be stringy. Reserve 5 cups of stock or reduce stock to 5 cups.
  • Remove chicken from pot, cool, de-bone, and cut into bite sized pieces, discarding skin and bones and setting aside the meat.
  • In Heavy skillet (I use a 12" well seasoned cast iron skillet) saute ground pork sausage in oil, scrambling with a spatula, until done. Remove with a slotted spoon and set aside, leaving fat in skillet.
  • Add smoked sausage to skillet, cook until lightly browned. Remove from skillet with slotted spoon and set aside, reserving pan drippings.
  • Sauté vegetables in hot skillet with 3 TBS of reserved pan drippings (more if needed) until celery is tender and onion is clear to lightly caramelized. Remove from skillet and set aside.
  • In large heavy bottomed stock pot or dutch oven (at least 12 quart) add reserved chicken stock, rice, sausage, and vegetables, season to taste with salt and pepper or creole seasoning, bring to rapid boil, reduce to low heat, cover and cook for 30 minutes or until liquid is absorbed and rice is desired consistency. Do not remove lid during cooking.
  • Remove from heat and gently fold to mix together the ingredients as they tend to stratify during cooking. Don't get too aggressive or you'll break up the rice grains and mush it up.
  • Serve with a salad, garlic bread and iced tea.

Nutrition Facts : Calories 721.9, Fat 39.8, SaturatedFat 13.2, Cholesterol 137.4, Sodium 803.4, Carbohydrate 45.2, Fiber 2.2, Sugar 3, Protein 42.5

FOIL-PACKET SHRIMP AND SAUSAGE JAMBALAYA



Foil-Packet Shrimp and Sausage Jambalaya image

This hearty, satisfying dinner has all the flavors of an authentic jambalaya with little effort. The foil packets can be prepared a day ahead and cooked right before serving. These are also good on the grill! -Allison Stroud, Oklahoma City, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 11

12 ounces fully cooked andouille sausage links, cut into 1/2-inch slices
12 ounces uncooked shrimp (31-40 per pound), peeled and deveined
1 medium green pepper, chopped
1 medium onion, chopped
2 celery ribs, chopped
3 garlic cloves, minced
2 teaspoons Creole seasoning
1 can (14-1/2 ounces) fire-roasted diced tomatoes, drained
1 cup uncooked instant rice
1 can (8 ounces) tomato sauce
1/2 cup chicken broth

Steps:

  • Preheat oven to 425°. In a large bowl, combine all ingredients. Divide mixture among 6 greased 18x12-in. pieces of heavy-duty foil. Fold foil around mixture and crimp edges to seal, forming packets; place on a baking sheet. Bake until shrimp turn pink and rice is tender, 20-25 minutes.

Nutrition Facts : Calories 287 calories, Fat 12g fat (4g saturated fat), Cholesterol 143mg cholesterol, Sodium 1068mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.

FINALLYWROTEITDOWN CHICKEN, SAUSAGE AND SHRIMP JAMBALAYA



Finallywroteitdown Chicken, Sausage and Shrimp Jambalaya image

I've been making a kind of freestyle jambalaya for years; as the title says, I've finally written down a basic recipe for my creation. But don't let it end here; jambalaya is a dish that you can truly play around with. You could also add bell pepper at the point where you cook the onions and garlic (part of the holy Cajun trinity but I don't like cooked green pepper so I sacreligiously omit it); or use andouille sausage or add cubed pork or ham to the dish. My only real contingency is that you don't use beef, though... no place for that in jambalaya, IMHO. And as much as I love tomatoes, I do not care for them in my jambalaya, either.

Provided by EdsGirlAngie

Categories     One Dish Meal

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 16

2 cups cooked chicken (I like a combination of roasted light and dark chicken... with crispy skin)
1 lb peeled deveined raw shrimp
1/2 lb smoked sausage, sliced
2 cups chopped onions
3 garlic cloves, minced
1 1/2 tablespoons olive oil
1 teaspoon dried thyme
1/2 teaspoon dried oregano
2 bay leaves
1/8 teaspoon cayenne pepper
1/8 teaspoon white pepper
1/8 teaspoon black pepper
3/4 cup uncooked rice
2 cups chicken broth
1 tablespoon Worcestershire sauce
salt

Steps:

  • In a large Dutch oven, cook the smoked sausage in the olive oil until browned; add the onion and garlic and saute until golden and transparent.
  • Add the uncooked rice and cook, stirring briskly, until just starting to turn golden, then add the chicken broth and Worcestershire Sauce, stirring to combine with the rice-sausage-onion-garlic mixture.
  • Bring to a boil, then reduce heat and add the cooked chicken, thyme, oregano, bay leaves, cayenne pepper, white pepper and black pepper.
  • Cook, covered, over low heat for about 30 to 40 minutes; add more liquid if you need to.
  • Then add the shrimp, cover, and cook for another 10 minutes or until shrimp is pink and cooked through.
  • Season to taste with salt and more pepper if you like.

SHRIMP AND CHICKEN JAMBALAYA WITH ANDOUILLE SAUSAGE



SHRIMP AND CHICKEN JAMBALAYA WITH ANDOUILLE SAUSAGE image

Categories     Chicken

Yield 20 portions

Number Of Ingredients 25

3 oz. Vegetable oil
20 ea. Chicken, legs (see note), or rabbit
20 ea. Sausage, Andouille, sliced 3" thick
1 recipe BBQ Spice Rub
3 lb. Onions, minced
2 lb. Green bell pepper, seeded, small dice
2 lb. Celery, small dice
5 ea. Garlic cloves, minced
1 oz. Paprika
1 tsp. Black pepper, ground
¼ tsp. White pepper, ground
¼ tsp. Cayenne
3 ea. Bay leaves
t.t. Salt
3 lb. Tomatoes, seeded, medium dice
1 gallon Chicken stock
1 Tbsp. Oregano, dried
1 Tbsp. Fresh thyme, chopped
½ Cup Basil, chiffonade
1 Tbsp. Hot sauce (Crystal brand)
1 Tbsp. Worcestershire sauce
5 Cups Rice, short grain (Sushi type)
60 ea. - 3 per order Shrimp, peeled and deveined
Garnish:
2 bu. Onions, green thinly sliced

Steps:

  • 1. In a rondeau, heat the oil over high heat. Season the chicken legs (or rabbit) with the spice rub and brown lightly on both sides. Take out the chicken meat and sauté the sausage pieces until they are lightly browned. Remove the sausage from the rondeau--leave about 2 ozs. of the fat in the rondeau. 2. In the remaining fat and fond, gently sweat the onions, bell pepper, celery and garlic. Cover and cook until the vegetables begin to soften - approx. 10 minutes. 3. Next add the cayenne, white and black pepper and paprika. 4. Add the tomatoes with their juice, the stock, bay leaf, dried oregano. Add the browned chicken and sausage, bring to a simmer, and cook covered for 15-20 minutes--until the chicken is completely cooked. Lastly add the basil, thyme, Worcestershire, Tabasco and bring to a simmer. Remove the chicken legs and sausages and reserve warm. 5. Add the rice to the cooking liquid and simmer gently until it is just done-al dente. Hold hot. 6. Peel and devein the shrimp and reserve - you need 60 ea. 7. For pick-up: Re-heat chicken legs and sausages in a hot oven. Meanwhile season the shrimp with the spice rub and sauté in a separate sauté pan. 8. Garnish the Jambalaya topped with the green onions.

Tips:

  • Use a variety of sausage: Andouille, kielbasa, and smoked sausage are all great options for jambalaya. You can also use a combination of different types of sausage.
  • Don't overcrowd the pot: When adding the rice and other ingredients to the pot, make sure there is enough room for everything to cook evenly. If the pot is too crowded, the rice will not cook properly.
  • Use a good quality broth: The broth is an important part of the flavor of jambalaya. Use a good quality chicken or vegetable broth, or make your own.
  • Don't overcook the rice: Rice should be cooked until it is tender, but not mushy. Overcooked rice will make the jambalaya gummy.
  • Serve immediately: Jambalaya is best served immediately, while it is still hot and fresh. You can garnish it with chopped green onions, parsley, or cilantro.

Conclusion:

Jambalaya is a delicious and versatile dish that can be made with a variety of ingredients. It is a great way to use up leftover rice and vegetables, and it is also a great dish to serve at a party or potluck. With a little planning and preparation, you can easily make a delicious jambalaya that your family and friends will love.

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