Jambalaya rice is a flavorful and versatile ingredient that can be used to create a variety of delicious dishes. Whether you’re looking for a quick and easy weeknight meal or an impressive dish to serve to guests, jambalaya rice is sure to satisfy your cravings. In this article, we’ll explore some mouthwatering recipes that you can make using jambalaya rice. From classic jambalaya to creative twists, there’s something here for everyone!
The Classic Jambalaya Recipe
Ingredients:
– 1 cup jambalaya rice
– 1 pound chicken, cut into bite-sized pieces
– 1 pound smoked sausage, sliced
– 1 large onion, diced
– 1 bell pepper, diced
– 2 stalks celery, diced
– 3 cloves garlic, minced
– 1 can diced tomatoes
– 2 cups chicken broth
– 2 teaspoons Cajun seasoning
– Salt and pepper, to taste
– Green onions, for garnish
Instructions:
1. In a large pot, heat some oil over medium heat.
2. Add the chicken and sausage to the pot and cook until browned.
3. Remove the chicken and sausage from the pot and set aside.
4. In the same pot, add the onions, bell peppers, celery, and garlic. Cook until the vegetables are softened.
5. Add the jambalaya rice to the pot and cook for a few minutes, stirring occasionally.
6. Pour in the diced tomatoes and chicken broth. Stir well.
7. Add the Cajun seasoning, salt, and pepper to taste.
8. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
9. Simmer for about 20 minutes, or until the rice is cooked and the liquid is absorbed.
10. Once the jambalaya is cooked, return the chicken and sausage to the pot. Stir well to combine.
11. Serve hot and garnish with chopped green onions.
Jambalaya Stuffed Bell Peppers
Ingredients:
– 4 large bell peppers
– 1 cup jambalaya rice
– 1 pound shrimp, peeled and deveined
– 1 cup diced tomatoes
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon Cajun seasoning
– Salt and pepper, to taste
– Olive oil, for drizzling
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Cut off the tops of the bell peppers and remove the seeds.
3. In a pot of boiling water, blanch the bell peppers for about 3 minutes. Drain and set aside.
4. In a large skillet, heat some olive oil over medium heat.
5. Add the shrimp, onions, and garlic to the skillet. Cook until the shrimp turns pink and opaque.
6. Add the jambalaya rice, diced tomatoes, Cajun seasoning, salt, and pepper. Stir well to combine.
7. Cook the mixture for a few minutes, until the flavors meld together.
8. Stuff the cooked jambalaya mixture into the blanched bell peppers.
9. Drizzle the bell peppers with olive oil and place them in a baking dish.
10. Bake for about 20-25 minutes, or until the bell peppers are tender.
11. Serve hot and enjoy the delicious flavors of jambalaya rice stuffed bell peppers.
One-Pot Jambalaya Pasta
Ingredients:
– 1 cup jambalaya rice
– 8 ounces smoked sausage, sliced
– 1 large onion, diced
– 1 bell pepper, diced
– 2 stalks celery, diced
– 3 cloves garlic, minced
– 1 can diced tomatoes
– 2 cups chicken broth
– 8 ounces pasta (penne or rotini)
– 1 teaspoon Cajun seasoning
– Salt and pepper, to taste
– Chopped parsley, for garnish
Instructions:
1. In a large pot or Dutch oven, heat some oil over medium heat.
2. Add the sausage to the pot and cook until browned. Remove and set aside.
3. In the same pot, add the onions, bell peppers, celery, and garlic. Saute until the vegetables are softened.
4. Add the jambalaya rice to the pot and cook for a few minutes, stirring occasionally.
5. Pour in the diced tomatoes and chicken broth. Stir well.
6. Add the pasta to the pot and stir to combine.
7. Season with Cajun seasoning, salt, and pepper to taste.
8. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
9. Simmer for about 15-20 minutes, or until the pasta is cooked to your liking.
10. Once the pasta is cooked, return the sausage to the pot. Stir well to combine.
11. Garnish with chopped parsley and serve hot.
Jambalaya Rice Salad
Ingredients:
– 2 cups jambalaya rice, cooked and cooled
– 1 can black beans, drained and rinsed
– 1 can corn, drained
– 1 bell pepper, diced
– 1 small red onion, diced
– 1/2 cup cherry tomatoes, halved
– 1/4 cup chopped fresh cilantro
– Juice of 1 lime
– Salt and pepper, to taste
Instructions:
1. In a large bowl, combine the jambalaya rice, black beans, corn, bell pepper, red onion, and cherry tomatoes.
2. In a small bowl, whisk together the lime juice, salt, and pepper.
3. Pour the dressing over the rice mixture and toss well to combine.
4. Stir in the fresh cilantro.
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
6. Serve the jambalaya rice salad chilled as a refreshing and tasty side dish.
Jambalaya Rice and Shrimp Skillet
Ingredients:
– 1 cup jambalaya rice
– 1 pound shrimp, peeled and deveined
– 1 large onion, diced
– 1 bell pepper, diced
– 2 stalks celery, diced
– 3 cloves garlic, minced
– 1 can diced tomatoes
– 2 cups chicken broth
– 1 teaspoon Cajun seasoning
– Salt and pepper, to taste
– Chopped parsley, for garnish
Instructions:
1. In a large skillet, heat some oil over medium heat.
2. Add the onions, bell peppers, celery, and garlic to the skillet. Cook until the vegetables are softened.
3. Add the jambalaya rice to the skillet and cook for a few minutes, stirring occasionally.
4. Pour in the diced tomatoes and chicken broth. Stir well.
5. Season with Cajun seasoning, salt, and pepper.
6. Bring the mixture to a boil, then reduce the heat to low and cover the skillet.
7. Simmer for about 20 minutes, or until the rice is cooked and the liquid is absorbed.
8. Add the shrimp to the skillet and cook until they turn pink and opaque.
9. Garnish with chopped parsley and serve hot.
With these delicious and versatile recipes, you can make the most of jambalaya rice in your kitchen. Whether you prefer the classic jambalaya, stuffed bell peppers, a one-pot pasta dish, a refreshing salad, or a flavorful skillet with shrimp, jambalaya rice offers endless possibilities. So, gather your ingredients, put on your chef hat, and get ready to enjoy these mouthwatering dishes!