Jammin Vegetable Jambalaya Food

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Mama Delilah's Jammin Jambalaya image

Nothing says lovin like some spicy Louisiana cooking. I absolutely LOVE making this when I have the time. I'm toning down the amount of creole seasoning that I use, because I tend to be a little heavy handed with it. The amount is an approximate - season to your taste.

Provided by Mama Delilah

Categories     Chicken

Time 1h30m

Yield 15 serving(s)

Number Of Ingredients 22

2 tablespoons canola oil
1 teaspoon canola oil
1 lb boneless skinless chicken breast, medium dice
1 lb andouille sausage, sliced (can substitute smoked sausage)
1 lb medium shrimp, peeled and deveined
3 teaspoons creole seasoning
1 medium green bell pepper, seeded and chopped
1 medium red bell pepper, seeded and chopped
1 medium yellow bell pepper, seeded and chopped
5 jalapeno peppers, seeded and chopped (optional)
4 stalks celery, chopped
2 medium yellow onions, chopped
4 garlic cloves, minced
1 (28 ounce) can petite diced tomatoes in tomato puree
2 tablespoons louisiana style hot sauce (or to taste)
1 tablespoon Worcestershire sauce
1 teaspoon gumbo file powder
4 dried bay leaves
3 cups chicken stock
5 cups cooked rice
salt, black pepper, and ground red pepper, to taste
additional creaole seasoning, to taste (optional)


  • Season sausage, chicken and shrimp with a teaspoon of creaole seasoning each.
  • In a large heavy stock pot, heat 1 teaspoon oil and brown the sausage, about 7-8 minutes. remove it with a slotted spoon and set off to the side.
  • Add another 1 tablespoon oil and cook chicken until slightly browned, about 5 minutes. Remove and set to side with sauasage.
  • Add another 1 tablespoon oil and saute' peppers, celery and onions until tender, about 15-20 minutes.
  • Add diced tomatoes, chicken stock, sausage and chicken to pot, and season with hot sauce, Worchestershire sauce, file powder, bay leaves, salt, black and red pepper, and if desired, additional creole seasoning. Simmer for 20 minutes.
  • While simmering, saute' shrimp in saute' pan until pink, about 3-4 minutes (do not overcook shrimp).
  • Add rice and shrimp to pot. Cook an additional 20-30 minutes on low heat to let juices permeate rice. Stir occaisioanlly to prevent sticking.
  • Discard bay leaves, and serve.


Jimmy Buffett's Jammin' Jambalaya - Margaritaville Orlando Recipe - (4.1/5) image

Provided by MJH

Number Of Ingredients 32

Blended Oil* 2 ounces
Red Onion 4 ounces, diced
Red bell pepper 4 ounces, diced
Celery 4 ounces, diced
41/50 sized shrimp 6 ounces
Jambalaya Base (see recipe) 1 batch
Chicken Stock 4 ounces
Cooked White Rice (heated) 16 ounces
2 teaspoons chive
Margaritaville uses a blended oil that is 80% vegetable/soybean oil and 20% olive oil.
1 pound Andouille Sausage, ground
1/4 pound smoked sausage, sliced
2 ounces Blended Oil*
1 pound yellow onion, diced 1/4"
1/2 pound celery, diced 1⁄4"
1/2 pound green peppers, diced 1⁄4"
1 2/3 tablespoons garlic cloves, rough chopped
1 2⁄3 ounces chicken base
3 ⁄4 ounce vegetable base
2 teaspoons thyme, dried
2 teaspoons oregano, dried
2 teaspoons Kosher salt
1/3 teaspoon white pepper
1 1⁄3 teaspoons crushed red pepper flakes
2 1/2 ounces flour
1 2/3 cup water
Diced Tomato (drained)
1 1⁄4 cup Rotel Tomatoes
1 ⁄3 cup Worcestershire Sauce
1 1⁄2 pounds raw chicken breast, diced 1"


  • JAMBALAYA: Heat sauté pan then add blended oil and vegetables. Add shrimp and sauté until shrimp are cooked halfway (shrimp should no longer be translucent). Add chicken stock and sauté for an additional 30 seconds. Add jambalaya base and bring to a simmer. Add heated cooked rice and bring to an internal temperature of 165° Fahrenheit. Mound jambalaya in the center of your bowl. Sprinkle with chives. JAMBALAYA BASE: Sauté smoked and Andouille sausage in olive oil until heated. Remove sausages while leaving oil behind. Add onions, celery, and green peppers to tilt skillet and sauté until tender. Add garlic, chicken base, and vegetable base. Cook for 2 minutes. Stir in all dry spices. Add flour to thicken. Whisk in water slowly, making a smooth mixture. Add all remaining ingredients. Bring to a boil and simmer 20 minutes. Temperature must reach 165° Fahrenheit.


Jammin' Vegetable Jambalaya image

Make and share this Jammin' Vegetable Jambalaya recipe from Food.com.

Provided by Lifla

Categories     Stew

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 15

1 1/2 tablespoons olive oil
1 large yellow onion, chopped
1 stalk celery, chopped
1 large red bell pepper, seeded and chopped
2 garlic cloves, minced
1 (28 ounce) can diced tomatoes, with their juices
1 1/2 teaspoons fresh thyme leaves, minced
1/2 teaspoon fresh marjoram, minced
1 teaspoon Tabasco sauce
1 teaspoon salt
2 cups water
8 ounces vegetarian sausage links or 8 ounces vegan sausage links, cut into 1-inch pieces
1 1/2 cups dark red kidney beans, cooked and drained or 1 1/2 cups dark red kidney beans, drained and rinsed
1 tablespoon fresh parsley, chopped
hot cooked long-grain rice


  • Heat 1 tablespoon of the oil in a large saucepan over medium heat. Add the onion, celery, bell pepper, and garlic; cover and cook, stirring a few times, until softened, about 5 minutes.
  • Stir in the tomatoes, thyme, marjoram, Tabasco, salt, and water; cover and simmer until the vegetables are tender, about 30 minutes.
  • Meanwhile, heat the remaining 1-1/2 teaspoons oil in a medium-sized skillet over medium-high heat. Add the vegetarian or vegan sausage and cook, stirring occasionally, until browned all over, about 5 minutes.
  • Add the sausage to the tomato mixture, along with the beans and parsley. Cook, uncovered, for 10 minutes, stirring occasionally, to heat through, adding more water if the jambalaya becomes too dry.
  • Serve over hot rice.

Nutrition Facts : Calories 211.5, Fat 5.9, SaturatedFat 0.8, Sodium 1034, Carbohydrate 34.9, Fiber 9.3, Sugar 11.1, Protein 8.3


Vegan jambalaya image

Enjoy a delicious plant-based dinner with this vegan rice and bean one-pot. It's packed with all five of your 5-a-day, as well as iron, vitamin C and fibre

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Supper

Time 45m

Number Of Ingredients 13

2 tbsp olive oil
1 large onion (180g), finely chopped
4 celery sticks , finely chopped
1 yellow pepper , chopped
2 tsp smoked paprika
½ tsp chilli flakes
½ tsp dried oregano
115g brown basmati rice
400g can chopped tomatoes
2 garlic cloves , finely grated
400g butter beans , drained and rinsed
2 tsp vegetable bouillon powder
large handful of parsley , chopped


  • Heat the oil in a large pan set over a high heat and fry the onion, celery and pepper, stirring occasionally, for 5 mins until starting to soften and colour.
  • Stir in the spices and rice, then tip in the tomatoes and a can of water. Stir in the garlic, beans and bouillon. Bring to a simmer, then cover and cook for 25 mins until the rice is tender and has absorbed most of the liquid. Keep an eye on the pan towards the end of the cooking time to make sure it doesn't boil dry - if it starts to catch, add a little more water. Stir in the parsley and serve hot.

Nutrition Facts : Calories 547 calories, Fat 15 grams fat, SaturatedFat 2.2 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 19 grams sugar, Fiber 17 grams fiber, Protein 18 grams protein, Sodium 0.31 milligram of sodium


Vegetarian Jambalaya image

True jambalaya uses sausages, shrimp and chicken. This rich vegetarian recipe version uses beans to provide meaty texture and flavor - with no meat.

Provided by An_Net

Categories     Vegetable

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 tablespoon oil
1 onion, chopped
1 green bell pepper, chopped
1/2 cup chopped celery
3 garlic cloves, minced
2 cups water
400 g diced tomatoes, undrained
250 g tomato sauce
1/2 teaspoon dried Italian seasoning
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon fennel seed, crushed
1 cup uncooked long grain rice
440 g butter beans, rinsed and drained
440 g red beans, rinsed and drained


  • In a large skillet, heat oil over medium heat. Cook onion, green bell pepper, celery, and garlic in hot oil until tender, about 3-4 minutes, stirring frequently.
  • Add water, tomatoes, tomato sauce, Italian seasoning, cayenne and fennel seed.
  • Bring to a boil and add rice. Reduce heat to low, cover and simmer for 20-25 minutes until rice is tender, stirring frequently.
  • Add beans and cover. Simmer 5-10 minutes longer or until well heated, stirring frequently.

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