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JAMBALAYA Recipes

Appreciate the kinds of Louisiana with this one-skillet Jambalaya! Entirely prepared rice sets with hotdog, chicken, and the Cajun Holy Trinity.

I don’t know what it is about stormy or chilly climate, however it kinda makes me need to eat hot food. Hot food that I can have cornbread with. Two specific dinners strike a chord for me – Chili … . or then again Jambalaya. MmmmMmmm. This time, Jambalaya won! Clearly. ? It should be on your menu soon, as well!

WHY IS MY JAMBALAYA RICE CRUNCHY?

Not utilizing enough fluid causes crunchy rice – or cooking it over excessively high of warmth. Make sure to utilize the right proportion of rice to fluid as expressed in the formula. Likewise, make certain to heat the fluid just to the point of boiling, cover the skillet, at that point decrease the warmth to low.

Appreciate the kinds of Louisiana with this one-skillet Jambalaya! Entirely prepared rice sets with hotdog, chicken, and the Cajun Holy Trinity.

I don’t know what it is about stormy or chilly climate, however it kinda makes me need to eat hot food. Hot food that I can have cornbread with. Two specific dinners strike a chord for me – Chili … . or then again Jambalaya. MmmmMmmm. This time, Jambalaya won! Clearly. ? It should be on your menu soon, as well!

Simple, easy and cheesy! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:

 

INGREDIENTS

  • 2 tbsp. vegetable oil
  • 1 lb. smoked sausage, chopped
  • 1 lb. boneless, skinless chicken breasts, cut into 1-in. cubes
  • 1 tbsp. Cajun seasoning
  • 1 medium onion, chopped
  • 1 small green bell pepper, seeded and chopped
  • 2-3 stalks of celery, chopped
  • 4 cloves garlic, minced
  • 1 can (14.5 oz.) petite-diced tomatoes
  • 2 tsp. Worcestershire sauce
  • 1 tsp. salt
  • 1/2 tsp. crushed red pepper flakes
  • 1/2 tsp. pepper
  • 1/2 tsp. Tabasco sauce
  • 1-1/4 cups uncooked long-grain white rice
  • 2-1/2 cups chicken broth

 

INSTRUCTIONS

  1. Heat the oil in a large deep skillet or Dutch oven over medium-high heat.
  2. Place sausage in the skillet and sprinkle with half of the Cajun seasoning.
  3. Cook the sausage until browned. Remove the sausage from the pan with a slotted spoon and set aside.
  4. Add the chicken to the same pan and sprinkle the remaining Cajun seasoning over the top.
  5. Cook chicken until slightly browned on all sides. Remove the chicken from the pan with a slotted spoon and set aside.
  6. Add the onion, bell pepper, and celery to the same pan and cook for 3-5 minutes or until tender.
  7. Stir in the garlic, tomatoes, Worcestershire sauce, salt, pepper flakes, pepper, and Tabasco sauce.
  8. Stir the cooked sausage, cooked chicken, and rice into the pan. Bring to a boil, reduce heat and cook for 20-25 minutes or until the liquid is absorbed.
  9. Remove from the heat and allow the rice to continue to steam for an additional 5-10 minutes before fluffing it with a fork.

 

NUTRITION INFORMATION: Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 436Total Fat: 22gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 84mgSodium: 1562mgCarbohydrates: 30gFiber: 1gSugar: 3gProtein: 28g

 

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