Time 45m Yield 8 serving(s) Number Of Ingredients 13 Steps:
Season chicken with salt and pepper and brown in hot oil in large saucepan. Add sausage and cook an another 2 to 3 minutes. Remove meats from pan; set aside. Cook onions, green pepper, celery and garlic in same saucepan over medium-high heat until slightly softened. Stir in rice, cayenne pepper, broth, tomatoes, chicken and sausage; bring to a boil. Simmer, covered, for 30 minutes.
Time 1h Yield 4 servings Number Of Ingredients 13 Steps:
In a large, heavy-bottomed pot over medium-high heat, add 1 tablespoon oil. Add the chicken, season lightly with salt and pepper, and brown on both sides, about 7 minutes, working in batches if necessary. Remove the chicken to a plate. Add the remaining tablespoon of oil and the onions, peppers, and celery, and cook until the vegetables are soft, about 5 minutes. Add the garlic, Cajun seasoning, cayenne, salt and pepper, and give it a stir. Stir in the rice. Add the chicken back to the pot, along with the broth and tomatoes, and season with salt and pepper. Bring to a boil, cover, and reduce the heat to a simmer. Cook until the liquid is absorbed and the rice is tender, about 30 minutes. (Reserve 3 cups rice mixture for another use, such as Round 2 Recipe Cajun Quesadillas and Online Round 2 Recipe Cajun Red Bean and Rice Soup.) Serve, garnished with parsley.
Yield 4 Number Of Ingredients 13 Steps:
Melt butter or margarine in a large skillet over medium low heat. Add celery, onion and green bell pepper and saute until tender. Stir in tomatoes, broth, rice, thyme or basil, garlic salt, ground black pepper, hot pepper sauce and bay leaf. Bring all to a boil; reduce heat, cover skillet and simmer for about 20 minutes or until rice is tender. Stir in chicken or turkey and cook until heated through. Discard bay leaf and serve hot.
Time 1h20m Yield 6 servings. Number Of Ingredients 13 Steps:
In a large skillet lightly coated with cooking spray, saute chicken for 2-3 minutes or until chicken is no longer pink. Stir in the next 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until heated through. , Stir in tomatoes; cover and simmer 10 minutes longer or until liquid is absorbed and rice is tender. Remove from the heat; let stand for 5 minutes. Discard bay leaf. Serve with green onions if desired.
Time 1h20m Yield 6-8 serving(s) Number Of Ingredients 20 Steps:
Preheat oven to 375 degrees F. Season the chicken pieces with 2 T Creole seasoning and the salt. Heat up the oil in a heavy lidded pot over med-high heat. Add the chicken and cool until they get browned on all sides, about 8-10 minutes (work in batches if the pot gets too crowded). Take the chicken out and set it aside. Add the celery, bell peppers and onions and cook for about 2 minutes. Add the garlic and cook for another 2 minutes. Then add the sausage and ham and cook for another 2 minutes. Add the rice, stir to blend and cook for approximately 2 more minutes. Add the chicken stock, tomatoes, tomato paste, Worcestershire and the leftover 1 t of Creole seasoning, the pepper sauce, bay leaves and thyme. Stir this all together and return the chicken to the pot, nestling the pieces into the rice mixture. Cover the pot and bake for about 40 minutes, or until the chicken and rice are tender. Remove from the oven and let stand for about 5 minutes (still covered). Garnish with the green onions and serve! You can also serve with additional hot sauce.
Yield Makes 10 servings Number Of Ingredients 18 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.
Time 55m Number Of Ingredients 10 Steps:
Heat 1 tbsp olive oil in a large frying pan with a lid and brown 2 chopped chicken breasts for 5-8 mins until golden. Remove and set aside. Tip in the 1 diced onion and cook for 3-4 mins until soft. Add 1 thinly sliced red pepper, 2 crushed garlic cloves, 75g sliced chorizo and 1 tbsp Cajun seasoning, and cook for 5 mins more. Stir the chicken back in with 250g long grain rice, add the 400g can of tomatoes and 350ml chicken stock. Cover and simmer for 20-25 mins until the rice is tender.
Time 1h5m Yield 6 Number Of Ingredients 17 Steps:
Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside. In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally. Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.
Time 2h20m Yield 6 serving(s) Number Of Ingredients 18 Steps:
In a large pot, cover chicken with water and add the celery, quartered onion, and the 4 cloves of garlic. Boil until tender, approximately 1 hour. Reserve the stock. Remove the chicken from the bones & either cut, slice, cube or shred. In 5 cups of stock, cook rice until liquid is absorbed, about 25 minutes. The rice should be slightly moist. In a Dutch oven, saute the sausage and ham until slightly browned, about 3 to 5 minutes. Remove the sausage and ham from the Dutch oven and set aside. Add butter to Dutch oven and saute the chopped onion, green bell pepper and parsley until tender, about 3 minutes. Into the Dutch oven, add the chicken, sausage, ham, the 2 cloves of minced garlic, tomato paste, bay leaf, thyme, salt and pepper. Mix, and then add the rice and the cooked shrimp and mix thoroughly. Cook over low heat, stirring constantly, about 15 minutes. Remove bay leaf and serve.
Time 45m Yield Serves 2 Number Of Ingredients 0 Steps:
In a deep lidded non-stick pan/wok fry the onion and pepper until coloured to your liking - remove and set aside Mix the flour and paprika and then dust the diced chicken with the mix. Fry the chicken in the same pan for about 5 minutes until coloured all over - remove and set aside. Fry the chorizo and chilli together until the chorizo starts to release it’s oils. Stir in the rice so that it is coated in the oils. Return the onions, pepper and chicken to the pan and then pour over the stock and give everything a good stir. Bring to the boil then cover and gently simmer for 20 minutes or until the rice is cooked (avoid stiring if possible). Serve with a dollop or creme fraiche.
