Category Archives: Jambalaya Sauce Recipes

Crockpot Jambalaya

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USER RATING
Rating: 3.6/5 (11 votes cast)

Ingredients:

  • 3 lbs chicken breast, boneless, skinless
  • 1 tablespoon creole seasonings
  • Hot Rice
  • 32 oz jar KYVAN Jambalaya Sauce
  • Green Onions to garnish

 

Directions:

Rinse chicken, cut into 1 inch chunks, season with spices.

Place chicken, Jambalaya sauce into slow cooker, cook on high for 3 hours.

Remove lid the last hour of cooking time.

Serve with hot rice, garnished with green onions. Enjoy!

Recipe created by Creole Contessa

 

KYVAN™ Traditional Creole Jambalaya

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USER RATING
Rating: 4.4/5 (24 votes cast)

INGREDIENTS:
1 pound of chicken,cubed
1 pound shrimp
1 pound sliced spicy linked sausage (Andouille is best)
6 cups precooked rice
32 oz KYVAN Jambalaya Sauce

DIRECTIONS:
Saute chicken, linked sausage, and shrimp until done.
Add Jambalaya sauce, rice and simmer for 10 minutes. Enjoy!

KYVAN™ Cajun Gumbo

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USER RATING
Rating: 4.4/5 (14 votes cast)

INGREDIENTS:
1/4 cup canola oil
3/4 cup KYVAN Down Home Chicken Breading
12 oz bag of okra slices
1 green bell pepper (diced)
1 large onion (diced)
2 (26 oz.) cartons of beef broth
1 pound precooked chicken breast strips (cut into small cubes)
1 pound of small shrimp (peeled, deveined)
1 pound of crabmeat
1/4 cup dry parsley
1 teaspoon dry thyme
1 teaspoon ground sage
1 cup KYVAN Jambalaya Sauce
Rice (cooked)

DIRECTIONS:
In a large pot, on low heat, pour 1/4 cup of canola oil and slowly addchicken breading. Continuously stir about 5-10 minutes.
Slowly stir in the brothand continue to stir for about 20-25 minutes.
Add the chicken in the large pot (roux) along with the vegetables and other ingredients (except rice, crab, and shrimp) and continue to cook on low heat and simmer 1 hour
Add shrimp and crabmeat and cook additional 10 minutes.
Serve individually over rice.