Andouille Shrimp And Chicken Jambalaya Food

CHICKEN, SHRIMP AND ANDOUILLE JAMBALAYA

Steps:

• Preheat oven to 350 degrees F.
• In a large pan or Dutch oven, brown chicken in hot oil on both sides; remove and drain.
• Add andouille, onion, celery, bell pepper, thyme, oregano, paprika, salt, and cayenne pepper to the pan, cooking and stirring for about 5 minutes until onions are tender.
• Add rice, tomatoes with juice, and broth; bring to a boil.
• Place rice mixture in a baking dish or oven-proof casserole; top with chicken; cover (can use foil) and bake at 350 degrees F for 40-45 minutes or until rice and chicken are done and tender.
• Stir in shrimp, parsley, and green onions; cover and cook 5-8 minutes longer or until shrimp curl and turn bright pink and serve.

EASY JAMBALAYA RECIPE (CHICKEN, SHRIMP AND ANDOUILLE SAUSAGE)

Steps:

• Add canola oil to your dutch oven on medium high heat.
• Add the sausage to the pan and cook until crisp and browned.
• Remove the sausage and add in the onion, bell pepper and celery.
• Cook for 5-7 minutes, stirring every few minutes.
• Reduce the heat and add the chicken, tomatoes, broth, thyme, oregano, cajun seasoning and cayenne and cook, covered, for 15-20 minutes.
• Add the shrimp and sausage, stir and cook for 3-5 minutes, uncovered, before serving.

CHICKEN, ANDOUILLE, AND SHRIMP JAMBALAYA

Steps:

• In a large Dutch oven, heat oil over medium high heat; add sausage and chicken, and cook about 5 minutes or until browned. Add onion, celery, and bell pepper, and cook, stirring frequently, about 3 minutes or until tender. Add garlic, stirring for about 30 seconds until fragrant. Add rice, and stir about 3 minutes until lightly toasted.
• Add tomatoes, and stir until juices are absorbed. Add broth, thyme, and bay leaves. Bring to a boil; reduce heat to medium-low. Cover, and cook for 15 minutes or until rice is tender.
• In a medium bowl, combine shrimp, 1 teaspoon salt, ½ teaspoon black pepper, paprika, cayenne, and parsley. Add shrimp to rice mixture, and stir until combined. Cook for 2 minutes or until shrimp are pink and firm. Add remaining 1 teaspoon salt and ½ teaspoon black pepper.
• Garnish with green onion, if desired. Serve immediately.

SHRIMP AND ANDOUILLE JAMBALAYA

Steps:

• Heat the canola oil in a Dutch oven or heavy-gauge pot over high heat. Add the sausage and cook, stirring occasionally, about 6 minutes. Add the bell pepper, onion, celery, and garlic, and season with cayenne pepper and salt and pepper, to taste. Cook stirring, until well browned, about 8 minutes. Stir in the tomatoes, shrimp, oysters, and bay leaves. Add the rice, stir gently; then add the stock. Gently move the spoon across the bottom of the pot, to make sure that the rice is not sticking. Bring to a boil, lower the heat and simmer, covered, until the rice has absorbed most of the liquid, about 15 minutes. Remove from the heat and let sit, covered, for 8 minutes.
• To serve, transfer to a serving bowl, and mix in the green onions. Season with hot sauce.

JAMBALAYA PASTA WITH PENNE, CHICKEN, SHRIMP AND ANDOUILLE

Steps:

• Fill a large, 1-gallon stock pot with a pasta insert, 3/4 full with water. Bring to a boil over high heat and season with salt to taste. Place the penne in the salted water and return to a boil, stirring occasionally. Cook the pasta until nearly al dente, 10 to 12 minutes. Drain and set aside, reserving 1 cup of the pasta cooking water.
• While the pasta cooks, set a 14-inch saute pan over medium-high heat and add 1 tablespoon of the olive oil, swirl the pan to evenly coat with the oil. Season the shrimp with 2 teaspoons of the Essence and 1/8 teaspoon salt. Place the shrimp in the pan and sear for 1 minute per side. Remove the shrimp from the pan and set aside. Add another tablespoon of the olive oil to the saute pan and season the chicken breast with 2 teaspoons of the Essence and 1/8 teaspoon of the salt. Place the chicken breast in the pan and sear for 3 minutes, turning to ensure even browning. Remove the chicken from the pan and set aside with the seared shrimp.
• Place the remaining tablespoon of olive oil in the saute pan and add the sausage, onions and bell peppers. Saute, stirring occasionally, until the sausage is lightly caramelized and the onions are translucent, about 3 minutes. Add the garlic to the pan and saute for 30 seconds. Add the chicken stock to the pan and scrape with a spoon to remove any browned bits that have formed in the bottom of the pan, about 30 seconds. Add the diced tomatoes, fresh thyme, the remaining tablespoon of Essence and 1/2 teaspoon salt and cook for 2 minutes. Add the heavy cream to the pan and cook an additional 2 minutes. Return the shrimp and chicken to the pan, as well as the nearly al dente pasta and the reserved 1 cup of pasta cooking water. Continue to cook the sauce and pasta, stirring occasionally, until the shrimp and chicken are cooked through, the pasta is al dente and most of the pasta cooking water has evaporated, about 3 minutes. Remove from the heat and add the basil and Parmesan. Toss to combine and serve while hot.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.

ANDOUILLE AND CHICKEN JAMBALAYA

Steps:

• Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 3 minutes. Add the celery, onion and bell pepper, season with salt and cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes. Add the tomato paste and Cajun seasoning and cook, stirring occasionally, until the vegetables are coated, about 1 minute. Add the rice and cook, stirring, until coated, about 1 minute.
• Add the diced tomatoes and 5 cups water to the pot. Increase the heat to high and bring to a boil. Reduce the heat to a simmer, cover and cook until the rice is tender and the sauce thickens, 10 to 15 minutes.
• Stir the beans and chicken into the pot and cook until warmed through, about 1 minute. Top each serving with celery leaves and drizzle with olive oil.

ANDOUILLE AND CHICKEN JAMBALAYA

Steps:

• Heat the oil in a large cast-iron Dutch oven over medium heat. Add the onions, bell peppers, 2 teaspoons of the salt and 1 teaspoon of the cayenne. Stirring often, brown the vegetables for about 20 minutes, or until they are caramelized and dark brown in color. Scrape the bottom and sides of the pt to loosen any browned particles. Add the sausage and cook, stirring often for 10 to 15 minutes, scraping the bottom and sides of the pot to loosen any browned particles. Season the chicken with the remaining 1 teaspoon salt and remaining 1/4 teaspoon cayenne. Add the chicken and the bay leaves to the pot. Brown the chicken for 8 to 10 minutes, scrapping the bottom of the pot to loosen any browned particles. Add the rice and stir for 2 to 3 minutes to coat it evenly. Add the water, stir to combine, and cover. Cook over medium heat for 30 to 35 minutes, without stirring, or until the rice is tender and the liquid has been absorbed. Remove the pot from the heat and let stand, covered for 2 to 3 minutes. Remove the bay leaves. Stir in the green onions and serve.

SHRIMP, CHICKEN, AND ANDOUILLE SAUSAGE JAMBALAYA

Steps:

• Preheat a large cast-iron pot over high heat.
• Lower the heat to medium-high and add the sausage and bacon.
• Cook the meat as evenly as possible, stirring slowly, until the fat is released.
• Season the chicken with salt and pepper, add it to the pot, and turn the heat to high.
• Once the chicken has browned, add the celery, onions, green pepper, and garlic.
• Continue to stir, allowing the ingredients to brown without burning.
• Lower the heat to medium and stir in the thyme, bay leaf, paprika, cayenne, and rice.
• Keep stirring for 5 to 7 minutes over medium heat.
• Add the tomatoes and broth, raise the heat back to high until the liquid boils, and then cover and reduce to a low simmer for 15 minutes.
• Season the shrimp and crawfish (if using) with salt and pepper, and add them to the pot.
• Keep the pot covered for an additional 5 minutes before removing from the heat and adding the green onions.
• Check for seasonings. Add salt, pepper, and the celery salt.

JAMBALAYA PASTA WITH PENNE, CHICKEN, SHRIMP AND ANDOUILLE

Steps:

• Fill a large, 1-gallon stock pot with a pasta insert, 3/4 full with water. Bring to a boil over high heat and add 1/4 cup of the salt as it boils. Place the penne in the salted water and return to a boil, stirring occasionally. Cook the pasta until nearly al dente, 10 to 12 minutes. Drain and set aside, reserving 1 cup of the pasta cooking water.
• While the pasta cooks, set a 14-inch saute pan over medium-high heat and add 1 tablespoon of the olive oil, swirl the pan to evenly coat with the oil. Season the shrimp with 2 teaspoons of the Essence and 1/8 teaspoon salt. Place the shrimp in the pan and sear for 1 minute per side. Remove the shrimp from the pan and set aside. Add another tablespoon of the olive oil to the saute pan and season the chicken breast with 2 teaspoons of the Essence and 1/8 teaspoon of the salt. Place the chicken breast in the pan and sear for 3 minutes, turning to ensure even browning. Remove the chicken from the pan and set aside with the seared shrimp.
• Place the remaining tablespoon of olive oil in the saute pan and add the sausage, onions and bell peppers. Saute, stirring occasionally, until the sausage is lightly caramelized and the onions are translucent, about 3 minutes. Add the garlic to the pan and saute for 30 seconds. Add the chicken stock to the pan and scrape with a spoon to remove any browned bits that have formed in the bottom of the pan, about 30 seconds. Add the diced tomatoes, fresh thyme, the remaining tablespoon of Essence and 1/2 teaspoon salt and cook for 2 minutes. Add the heavy cream to the pan and cook an additional 2 minutes. Return the shrimp and chicken to the pan, as well as the nearly al dente pasta and the reserved 1 cup of pasta cooking water. Continue to cook the sauce and pasta, stirring occasionally, until the shrimp and chicken are cooked through, the pasta is al dente and most of the pasta cooking water has evaporated, about 3 minutes. Remove from the heat and add the basil and Parmesan. Toss to combine and serve while hot.

ANDOUILLE, SHRIMP, AND CHICKEN JAMBALAYA

Steps:

• Bring 3 cups chicken broth and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Heat cast-iron Dutch oven over medium-high heat. Cook and stir andouille sausage in hot pot until browned, about 5 minutes. Remove sausage from the pot with a slotted spoon, retaining any drippings in the pot.
• Saute sweet onion, green onions, celery, and bell pepper in the sausage drippings until tender, 5 to 7 minutes. Season vegetable mixture with Creole seasoning, minced garlic, hot sauce, and black pepper; cook for 1 minute more.
• Pour tomato sauce and diced tomatoes over the vegetable mixture; stir and add shrimp, shredded chicken, browned sausage, and 1 cup chicken broth into the tomato mixture. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until he shrimp are no longer translucent, 10 to 15 minutes.
• Scoop rice into bowls and ladle jambalaya over the rice.

ANDOUILLE, SHRIMP, AND CHICKEN JAMBALAYA

Steps:

• Bring 3 cups chicken broth and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Heat cast-iron Dutch oven over medium-high heat. Cook and stir andouille sausage in hot pot until browned, about 5 minutes. Remove sausage from the pot with a slotted spoon, retaining any drippings in the pot.
• Saute sweet onion, green onions, celery, and bell pepper in the sausage drippings until tender, 5 to 7 minutes. Season vegetable mixture with Creole seasoning, minced garlic, hot sauce, and black pepper; cook for 1 minute more.
• Pour tomato sauce and diced tomatoes over the vegetable mixture; stir and add shrimp, shredded chicken, browned sausage, and 1 cup chicken broth into the tomato mixture. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until he shrimp are no longer translucent, 10 to 15 minutes.
• Scoop rice into bowls and ladle jambalaya over the rice.

SIMPLE SHRIMP AND ANDOUILLE JAMBALAYA

Steps:

• In a food processor, pulse the onion, red pepper and garlic until chopped very fine, ten to twelve 1-second pulses, scraping down the sides of the bowl as necessary; set aside.
• Season the shrimp with salt and hot pepper sauce to taste.
• Heat the oil in a large Dutch oven over medium high heat until shimmering. Add the shrimp in a single layer and cook, without stirring, for 30 seconds. Using tongs, flip the shrimp and cook for another 30 seconds. Transfer the shrimp to a medium bowl and set aside.
• Add the sausage to the pan and cook, stirring occasionally, until lightly browned, about 3 minutes. Using a slotted spoon, transfer the sausage to a second bowl.
• Scrape the veggies from the food processor into the empty pot and cook, stirring frequently, until softened, about 3 minutes. Stir in the rice and continue to stir until the grains are coated with the fat, about 1 minute.
• Add the bay leaves, tomatoes, clam juice, and 1 cup water and bring to a boil.
• Stir in the sausage, cover, and reduce the heat to low.
• Cook until the rice is tender, 17 to 20 minutes.
• Off the heat, stir in the shrimp and parsley with a fork (do not mush the rice), cover the pot, and allow to sit for 2 minutes or until the shrimp is heated through.
• Discard the bay leaves and adjust the seasoning with salt and hot pepper sauce to taste. Serve immediately.