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- Meat and poultry
- Popular chicken
- Chicken and rice
This chicken dish is delicious and is made in just one pot. It's the perfect winter dish to be enjoyed all year long.
30 people made this
- 1 tablespoon vegetable oil
- 225g chopped chicken breast meat
- 225g Italian sausage, casings removed
- 2 cloves garlic, finely chopped
- 1 (400ml) tin French onion soup
- 75ml hot pepper sauce
- 100g express rice, such as Uncle Ben's
- 225g cooked prawns
- 75g frozen peas
MethodPrep:5min ›Cook:15min ›Ready in:20min
- Heat oil in a large frying pan. Add chicken, sausagemeat and garlic and saute until browned. Drain fat.
- Stir in soup and sauce and heat to a boil. Finally, stir in rice, prawns and peas. Cover frying pan and simmer for 5 minutes or until heated through.
Reviews & ratingsAverage global rating:(33)
Reviews in English (27)
by Moon Riding Fences
All jambalaya is by definition "one dish" so I'm not sure why the recipe has it in the title. I would be willing to bet that the inventor of this dish is not from Louisiana. Instant rice? Canned soup? No spices? This was awful. Definitely NOT authentic jambalaya. Much too bland, artificial tasting, and overly salty because of the soup.-30 Dec 2002
I made this because it was quick. I prefer the Oven Baked Jambalaya that is in this recipe database. It was a bit salty and need a dash of hot sauce to kick it up a bit.-12 Sep 2004
Instant Pot Jambalaya Recipe: Incredibly Quick and Easy
This amazingly delicious Instant Pot Jambalaya is truly one of my favorite Instant Pot rice dishes. The flavors transport you to Louisiana and it&rsquos hearty enough to fill up your people. Its one-pot convenience makes it perfect for busy weeknights&hellip or weekend meals.
Made with andouille sausage, chicken, uncooked rice, pepper, onion, celery, and spices, it&rsquos a simple, quick-fix everyone will love.
Don&rsquot you love the words, &ldquoincredibly easy?&rdquo They draw my eye, every time. And then when &ldquoincredibly easy&rdquo is followed by &ldquoincredibly delicious,&rdquo you know you&rsquove hit the jackpot.
That&rsquos the story with this Instant Pot Jambalaya. It&rsquos both incredibly quick and easy, and more delicious than I can describe. You&rsquore just going to have to trust me&hellip and try it!
And, as Mardi Gras or Fat Tuesday nears, I&rsquom looking for ways to bring a little deep south to my table. To infuse our meals with those redolent creole spices that&rsquos oh-so-satisfying.
Easy Weeknight Jambalaya
Thank you to Pollinate Media Group and Hillshire Brand Company for sponsoring this post.
As much as I love to cook, it can be challenging to find the time to do it. I know you can relate. I’ve found that to be especially true now that I have two toddlers. And so there are definitely times when I really appreciate the convenience of quick, healthy meals that I can make for my family in a time crunch. Like this one.
So get your Creole on in just 30 minutes with this Weeknight Jambalaya and laissez les bons temps rouler!!
Jambalaya is a traditional Creole dish from New Orleans, though there are also Cajun varieties. It has been said that jambalaya was the South’s attempt at recreating Spanish paella in the New World. Jambalaya can include any one or combination of chicken, crawfish, shrimp, andouille sausage, and diced ham. Cajun varieties have traditionally included oysters, alligator, turtle, and…nutria. If you don’t know what that last one is (I didn’t), educate yourself by googling it. So yes, we’re going to stick with Creole jambalaya.
Whether one or several meats are used, it’s all thrown in with rice, tomatoes, green bell peppers, and – of course – a healthy dose of Creole seasoning. I wanted to make jambalaya with some good sausage (though you can substitute any meat you want). I made a quick dash into Safeway and made my way over to the stash of Hillshire Farm goods. I’ve always enjoyed kielbasa and thought this smoky sausage would work wonderfully in my Jambalaya. It did.
Let’s get to that Weeknight Jambalaya, shall we? Alright!
Chop up the veggies and garlic.
Heat the oil in a large skillet over medium-high heat and saute the veggies for about 6-7 minutes.
Add the tomatoes with their juice, the Creole seasoning, salt, and hot sauce if using.
Measure the rice. Long grain rice, like Basmati, really is best. It doesn’t get as squishy or lump together like short grain rice does.
Add the rice, kielbasa, bay leaf, and chicken stock.
Stir to combine. Bring the mixture to a boil, reduce the heat to low, cover, and simmer for 25 minutes. Remove from heat and let sit, covered, for 5 minutes.
Remove the lid and fluff the rice with a fork.
Serve immediately accompanied by the Carpenters’ “Jambalaya (On The Bayou)”
Quick & Easy Chicken Sausage Jambalaya
Quick & easy chicken sausage jambalaya – this is a one-pot, no-fuss, super easy meal, that practically cooks itself into a delicious, hearty chicken and sausage casserole that everyone will love.
How often do you happen to cook a meal that is quick, easy, delicious and kid-friendly at the same time? Not often in my household! Surprised? Well, I am blessed with very picky eaters, with various forms of pickiness, and when a recipe hits the spot for everyone, I almost cry with joy! This quick and easy chicken jambalaya is one of those. But it’s really a star on so many other levels.
First of all, this one-pot dish is not fussy at all. You can use fresh, frozen, or canned ingredients, and it will work like a charm. But the best part is, it requires almost no prep, and it cooks itself. You just throw a bunch of ingredients (mostly canned), turn on the oven, and come back 40 minutes later to a cooked dinner.
Almost all ingredients are staples, that you probably already have in your pantry. To speed things up, I usually make this when I have left over cooked chicken. If not, you can chop your chicken meat in small bites, and give it a quick sear in the pan before you throw in everything else. I strongly suggest dark chicken meat here, as it has way more flavor, and doesn’t dry out.
The key ingredient, that gives it a ton of flavor, is the smoked sausage, and the one I like to use is smoked Polska kelbasa. Another flavor booster is the chicken broth – a rich home-made chicken stock would be ideal. And finally, don’t be stingy with the oil – a little extra drizzle of olive oil will give it that melt-in-your-mouth feel.
So let me just sum up why you should give this dish a go right now:
- No fuss! I requires almost no prep. All you do is chop one onion, and peel a few garlic cloves, then open up a bunch of cans. You gotta love that on a weekday night!
- It’s very forgiving. You really cannot go wrong whether you used canned or frozen ingredients, and most of them are probably already in your pantry. Oh, and let’s say you’re out of peas – no biggie, skip them.
- It cooks itself. No need to babysit. You just set it in the oven, and forget it for the next 30-40 minutes.
- It is one of those meals, that easily scales up and can feed a crowd, should you need it.
- Oh, and last but not least, it’s really yummy, and appeals to everyone!
Here are some more ideas for a quick weeknight dinner, since we are on the topic:
If you happen to make this chicken jambalaya, please let me know how you liked it. Also, if you have a great quick, easy, delicious, kid-friendly, and picky-eater-approved recipe that you make over and over, I’d like to hear about it!
Ingredients in 15-Minute Chicken and Shrimp Jambalaya
This quick jambalaya recipe is not authentic, but that doesn&rsquot mean it&rsquos short on flavor. Some of the best meals are those one-pot recipes you can make and get on the table in minutes. This chicken and shrimp jambalaya recipe is that recipe.
Below is a list of the ingredients in this recipe, most of which are quick-cooking versions or pre-cut options. These ingredient swaps will cut down on the prep and cooking time of the recipe.
- Microwavable 90-Second Rice: the type and brand of microwavable rice are entirely up to you but I prefer to use brown rice or some kind of long-grain version. Using this quick rice is one of the main factors in cutting down on time. There are many organic brands of this type of rice as well.
- Olive Oil: I recommend using a good quality olive oil if you have one since this recipe is not cooking at very high heat or for very long. Adding this will help boost the flavor of the entire recipe.
- Kielbasa Sausage: this type of sausage cooks very quickly and you can also purchase it in different flavors, which will only add to the dish.
- Pre-cut Holy Trinty Mix: many grocery stores will sell this mix of diced onions, chopped celery, and green bell pepper in the produce section. If you can&rsquot find any you can make your own easily and with only adding a little bit of time to the overall recipe. Click the link for the quick recipe.
- Minced Garlic Cloves: you can purchase minced garlic in small containers that can be stored in your refrigerator.
- Canned Crushed Tomatoes
- Rotisserie Chicken, shredded (or already pulled chicken): Costco is famous for its 2 lb bag of pulled rotisserie chicken, but you can easily purchase a freshly roasted one from your grocery and shred the chicken yourself.
- Hot Sauce
- Cajun Seasoning: this spice blend is sold in grocery stores on the spice aisle. If you can&rsquot find any I&rsquove included a recipe to make just enough below. Many authentic recipes cajun and creole recipes, such as red beans and rice, call for &ldquoSlap Ya Mama&rdquo seasoning, which is the perfect cajun blend.
- Worcestershire sauce: this southern sauce staple adds a strong flavor burst to the recipe.
- Frozen Peeled Shrimp: I prefer to get tails-on, peeled, and deveined shrimp. Just thaw your shrimp before you make this recipe.
One Pot Jambalaya Pasta
Can you tell I have been loving these one-pot dinners? They are the best! I came up with this One Pot Jambalaya Pasta recipe when I was craving Jambalaya but I wanted to make it simplified somehow. I have had the Jambalaya Pasta at Cheesecake Factory (one of my favs) and wanted to see if I could turn it into a one-pot meal like the One Pot Creamy Garlic Noodles. It was a HUGE success! It literally took minutes to throw this all together and all I had to do was stir it every once in a while. I love how the noodles in these one pot meals soak up all the flavor and seasonings… seriously, SO stinkin’ delicious!
How to Make It
Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the ham and cook until well browned, stirring occasionally (don't skip this step- the browning really adds to the flavor). Remove the ham from the skillet.
Reduce heat to medium. Heat the remaining oil in the skillet. Add the onion, celery and red pepper and cook for 3 minutes or until tender-crisp, stirring occasionally. Add the tomatoes and cook for 2 minutes, stirring often. Add the rice and cook and stir for 30 seconds.
Stir the broth and 1 1/2 teaspoons seasoning in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes.
Sprinkle the shrimp with the remaining 3/4 teaspoon seasoning. Stir the shrimp in the skillet. Cover and cook for 3 minutes or until the shrimp are cooked through. Remove the skillet from the heat. Stir in the ham. Cover and let stand for 5 minutes. Season to taste. Sprinkle with the parsley.
Quick and Easy Cajun Jambalaya Pasta
This Cajun jambalaya pasta gives you the southern flavors you love in a quick and easy dinner. Whip up the creamy, flavorful sauce while the pasta cooks, and you’ll have this meal on the table in no time!
Continuing with my efforts to use what’s in my refrigerator to plan meals, this week I came up with this tasty Cajun Jambalaya Pasta recipe. I actually had all these ingredients on hand, and some of them may have gone to waste if I hadn’t put them all together in this dish.
This dinner is great for nights when you need dinner in a hurry, and just like regular jambalaya, this is a catch-all recipe. Throw in leftover chicken, shrimp, even ham if you have it. The more the merrier!
I’ve told you before that I’m from the Mississippi Gulf Coast. I’ve been in California so long that it feels like home now, but I do still miss good southern food! We’re going back to the coast for a visit this summer, and I’m looking forward to tasting all the fresh seafood, soul food, and Cajun dishes again.
Fortunately, it’s easy to find Cajun recipe staples like andouille sausage and Cajun seasoning in San Francisco so I can still make my favorite dishes at home! This jambalaya pasta reminds me of a restaurant dish, but it’s very easy to make at home. You can make the sauce in about the time it takes to cook the pasta, so it’s a 30-minute or less dinner that you can make even on the busiest nights.
This recipe isn’t very spicy as written, although that will depend a bit on which brand of sausage you use. If you are looking for a mild version, try using chicken or Italian sausage in place of the andouille sausage. You can adjust the Cajun seasoning and leave out the hot sauce too. The good thing about cooking at home is you can change recipes to suit your tastes! I hope you enjoy this recipe at your house very soon :)
- Fry sausages until cooked. I use hot Italian, but you can use smoked or any type of sausage that you prefer.
- While the sausages are cooking, chop the celery, onions, green pepper, and garlic.
- Boil and cook your shrimp. You can use fresh, frozen, shelled or unshelled. If using frozen defrost them in the refrigerator before cooking them. In boiling water, they cook quite fast and are cooked when they turn pink. Drain, rinse under cold water, and then peel and remove the tails. Set aside.
- Once the sausages are cooked, drain, cool then slice into 1/4-1/2" pieces.
- In the bottom of large saucepan or stock pot add 2 TBS. of vegetable or canola oil and sauté the chopped celery, onion, green pepper and garlic for five minutes.
- Add 5 cups of water bring it to a boil. Add 2 boxes of Zatarain&aposs Jambalaya Mix and stir. Add the sliced sausage. Reduce heat to low, cover and simmer for 20 minutes. Stir in the shelled shrimp and continue to simmer for another 5 minutes.
- Stir before serving. Enjoy!
Bring the bold, spicy and delicious flavors of a Louisiana original to your family dinner with this simple and flavor-packed Quick Chicken Jambalaya featuring Minute® Instant Premium Rice, chicken, smoked sausage and crispy bacon.
Heat a large saucepan over medium-high. Cook bacon for 5-7 minutes, or until crisp. Add bell pepper and celery to saucepan and cook for 3-5 minutes, or until vegetables are tender.
Add smoked sausage, chicken, rice, water, barbecue sauce, salt and red pepper, if using. Bring to a boil cover.
Reduce heat to low simmer for 15 minutes, stirring occasionally.
Stir in tomatoes. Cook until heated through.
Flavors from the Big Easy
If you and your family are craving something bold and full of flavor, but you’re low on energy and short on time, try this Quick Chicken Jambalaya made with Minute® Instant Premium Rice, tender chicken, smoked sausage, crispy bacon, tangy barbecue sauce and cooked veggies. In 4 easy steps and just 30 minutes, you and your family will be enjoying a “Big Easy” style meal that’s sure to become a fast favorite.
A popular dish originating in Louisiana, of Spanish, French and West African influence, jambalaya consists mainly of meat and veggies mixed with rice. In its traditional form, the mix of meat always includes some sort of sausage, such as andouille, smoked meat, pork, chicken or seafood, such as crawfish or shrimp. Staying true to the traditional components, this recipe is a perfect way to enjoy a dish that can traditionally take over an hour to prepare, in 30 minutes or less, without forgoing flavor or quality. Try it tonight!
If you’re looking for a bit of heat, you can always try this recipe for Kickin’ Jambalaya.