SHRIMP, SAUSAGE, AND FISH JAMBALAYA
Did a lot of research on jambalaya and reviewed a number of recipes and came up with the following. I like white fish and, while not traditional, added chunks of cod fillet to this dish. You want to add the shrimp and fish to the dish with about 10 minutes to go so it does not overcook. Cook uncovered if it is soupy and covered if it is not during these last 10 minutes. Finally, try to find andouille sausage if possible. It makes all the difference.
Provided by Baron
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Time 1h40m
Yield 6
Number Of Ingredients 17
Steps:
- Melt butter in a heavy-bottomed pot over medium-high heat. Cook andouille sausage in the melted butter until completely browned, about 5 minutes. Remove the sausage with a slotted spoon to a plate lined with paper towel.
- Cook and stir onion, celery, and green bell pepper in the butter remaining in the pot until the onion becomes translucent, 5 to 10 minutes.
- Stir garlic into the onion mixture; cook and stir together for 1 minute.
- Stir tomato paste through the vegetable mixture; cook and stir another 3 to 5 minutes.
- Return andouille sausage to the pot along with diced tomatoes, Worcestershire sauce, Cajun seasoning, and black pepper; stir to combine.
- Pour chicken broth over the sausage mixture; bring to a boil.
- Stir rice into the mixture, place a cover on the pot, reduce heat to medium-low, and cook undisturbed until the rice is tender, 25 to 30 minutes.
- Add shrimp and cod to the rice mixture. Increase heat to medium-high and cook until the mixture comes to a boil; reduce heat again to medium-low and cook uncovered another 10 minutes, stirring occasionally.
- Season with salt and fold parsley into the jambalaya to serve.
Nutrition Facts : Calories 621.6 calories, Carbohydrate 66.8 g, Cholesterol 156.6 mg, Fat 23 g, Fiber 3.8 g, Protein 34.5 g, SaturatedFat 10.1 g, Sodium 1880.1 mg, Sugar 8 g
CAJUN JAMBALAYA
Steps:
- In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.
SLOW COOKER CHICKEN, SAUSAGE, AND SHRIMP JAMBALAYA
Chicken, smoked sausage, and cooked shrimp come together nicely in this spicy Cajun rice dish.
Time 6h20m
Yield 8
Number Of Ingredients 13
Steps:
- Cut the chicken into cubes. Slice the smoked sausage. Add both to the crock pot. Add the tomatoes, onion, bell pepper, broth, wine, oregano, parsley, Cajun seasoning and cayenne pepper to the crock pot and stir gently to combine. Cover the crock pot and cook on low for 6 hours or until chicken is cooked. Turn heat to high and stir in the cooked rice and shrimp. Cook for 15 minutes longer or until shrimp is heated through.
Nutrition Facts :
CAJUN CATFISH SUPREME
Steps:
- Sprinkle catfish strips with blackened fish seasoning. Spread catfish with mayonnaise. Place in a shallow dish, cover, and refrigerate for 1 hour.
- In a large skillet, heat 4 tablespoons butter until it begins to sizzle. Sear the fish strips until golden, turning once. Transfer to a 9x13 inch baking dish, and arrange fish in a single layer.
- In the same skillet, heat remaining 4 tablespoons butter over medium heat. Cook and stir mushrooms in butter until golden. Stir in parsley, green onions, and shrimp. Reduce heat to low, and cook until shrimp are pink and tender. Stir in cream of shrimp soup, and blend well. Ladle soup mixture over fish in baking dish.
- Bake at 375 degrees F (190 degrees C) for 30 minutes.
Nutrition Facts : Calories 483.9 calories, Carbohydrate 9.6 g, Cholesterol 225.4 mg, Fat 34 g, Fiber 1.2 g, Protein 33.6 g, SaturatedFat 15.7 g, Sodium 1290.5 mg, Sugar 1.3 g
SHRIMP AND SCALLOP PASTA IN CAJUN GARLIC CREAM SAUCE
Shrimp and scallop pasta in Cajun cream sauce is a house favorite! Giant shrimp or king prawns, scallops and Andouille sausage (or use chicken or turkey Andouille sausage) sautéed with peppers and onions in a lighter spicy Cajun cream sauce tossed with gluten-free fusilli pasta noodles.
Provided by Danielle Fahrenkrug
Categories Main
Time 40m
Number Of Ingredients 19
Steps:
- Cook the vegetables: In a medium skillet heat 1 tablespoon of olive oil and add the onions, red bell pepper slices and green bell pepper slices. Heat on medium-high until the onions become translucent about 10 minutes continuously mixing. Set aside until ready to use.
- Prepare the meat: In a skillet add olive oil then the shrimp and scallops. Cover and heat for 5 minutes on medium heat or until the shrimp starts to turn pink and the scallops are no longer translucent. Make sure not to over-cook them. Remove from the pan and set aside to cool. Meanwhile slice the sausage. When the shrimp and scallops are cool enough to handle remove the legs, shells and tails of the shrimp then cut each shrimp into thirds. Cut the scallops in half or thirds as well so you have the seafood in large chunks. Set the meat aside until ready to use.
- Make the Cajun cream sauce: In a saucepan or skillet add the garlic and heat on low-medium about 1 minute then add the cream cheese, half and half, Parmesan cheese, white wine, vegetable bouillon, tomato paste, 1-2 Tablespoon Cajun seasoning (for a super spicy dish use up to 2 tablespoons and for a more mild dish use 1 tablespoon), salt and pepper. Mix it continuously to melt the cheeses and combine the flavors. Cover and heat on low for about 15-30 minutes while you make the pasta.
- Make the pasta according to the package directions. Reserve ¼ cup of the water then drain the noodles. In a large bowl mix together the noodles, sausage, shrimp, scallops, cooked onions and peppers and desired amount of the sauce. If the sauce is too thick add a little of the reserve water from the noodles. Toss to combine the ingredients well and garnish with freshly chopped parsley.
CATFISH JAMBALAYA
"My family owns a catfish processing plant," reports Mrs. Bill Saul of Macon, Mississippi. "This colorful, zippy main dish is a great favorite of ours.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute the onion, celery and green pepper in butter until tender, about 10 minutes. Add garlic; cook 1 minute longer. Add the tomatoes, mushrooms, cayenne and salt; bring to a boil. Add catfish., Reduce heat; cover and simmer until fish flakes easily with a fork, about 10 minutes. Serve with hot rice and garnish with sliced green onions if desired.
Nutrition Facts : Calories 161 calories, Fat 4g fat (0 saturated fat), Cholesterol 66mg cholesterol, Sodium 395mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges
CAJUN JAMBALAYA WITH CATFISH, SCALLOPS AND SHRIMP
A smokey, spicy, seafood Jambalaya. I made with brown rice because that is what we enjoy, please do use your favorite rice but adjust liquid and cooking times accordingly. Do check out Recipe #477279, it is what gives the smokiness.
Provided by Rita1652
Categories Gumbo
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a bowl combine shrimp, scallops, catfish and Creole seasoning, and work in seasoning well.
- In a large, heavy, pot heat oil over high heat.
- Saute the onion, peppers and celery, 5 minutes. Add garlic, tomato sauce, bay leaves, Worcestershire and chipotle sauces.
- Stir in rice and add broth.
- Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes for white 30 minutes for brown rice.
- Brown rice:.
- Check after 20 minutes and add more broth if using brown rice if needed,.
- When rice is just tender add shrimp, scallops, catfish mixture and sausage. Cook until seafood is done, about 10 minutes more.
- Season to taste with salt, pepper and Creole seasoning BUT more then likely you won`t need to.
Nutrition Facts : Calories 528.1, Fat 26.5, SaturatedFat 7.6, Cholesterol 82.5, Sodium 1266.7, Carbohydrate 39.3, Fiber 1.9, Sugar 5.8, Protein 31.2
BAKED CAJUN CATFISH
This is our favorite way to serve catfish. I've made this with half of the spices at first. Then my family got older, I doubled the spices. -Wendy Stenman
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first seven ingredients; brush over both sides of fish., Place fish in a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 450° for 10-13 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 146 calories, Fat 12g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 941mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 9g protein.
SHRIMP, SCALLOP AND SAUSAGE JAMBALAYA
I used to cook Zatarains jambalaya all the time. I still do, but this version really is great. The scallops add a little sweetness and
Provided by SoChic
Categories Cajun
Time P1DT1h25m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- In a large skillet, heat the oil over medium heat. Add the onion, celery, and bell pepper and cook, stirring often, until the onion is softened, about 5 minutes. Add the rice and garlic and cook, stirring constantly, for 1 minute. Transfer the mixture to a 3 1/2 quart slow cooker.
- Add the tomato juice, clam juice, water, Worcestershire sauce, thyme, oregano, salt, black and cayenne peppers, and break up the tomatoes with the side of a spoon. Cover and slow cook until the rice is barely tender, 5 to 6 hours on low.
- Meanwhile, in a medium skillet over medium heat, cook the sausage, turning often, until browned, about 5 minutes.
- During the last 15 minutes of cooking, stir the sausage, shrimp and scallops into the jambalaya. Increase the heat to high (300°) cover, and cook just until the shellfish are firm. Serve immediately.
Nutrition Facts : Calories 618, Fat 24.8, SaturatedFat 6.8, Cholesterol 139.9, Sodium 1596.1, Carbohydrate 60.1, Fiber 5, Sugar 12.5, Protein 38.9
SHRIMP AND CRAWFISH JAMBALAYA
Steps:
- In a very large skillet or pot, lightly brown the sausage in the oil over medium heat.
- Add the onion, celery, green pepper, garlic, thyme, basil , and black pepper. Cook, stirring frequently, for 10 minutes.
- Stir in both cans of tomatoes (with their juice), chicken stock , water, and both paprikas. Bring to a simmer and cook, uncovered, for 10 minutes. Preheat the oven to 350 F.
- Stir in the rice and transfer the contents of the pot to a large roasting pan lightly coated with cooking spray (a disposable foil roasting pan is fine; be sure to support the underside with a baking sheet when lifting.) Cover with foil and bake at 350 F for 30 minutes.
- Saute the shrimp in the butter until the shrimp are just barely opaque. Stir in the crawfish tails (and any fat) and sauté until the tails are just heated through.
- Stir the shrimp, crawfish tails, and parsley into the jambalaya. Taste and add salt if needed ( celery salt is a good choice.) Re-cover with foil and return the pan to the oven for an additional 7 to 10 minutes if serving immediately. If the jambalaya will be reheated and served at a later time, skip this step.
- Sprinkle with the scallion tops , if desired, and serve.
Nutrition Facts : Calories 274 kcal, Carbohydrate 23 g, Cholesterol 120 mg, Fiber 3 g, Protein 19 g, SaturatedFat 4 g, Sodium 694 mg, Sugar 5 g, Fat 12 g, ServingSize 8 to 12 servings, UnsaturatedFat 0 g
SCALLOP AND SHRIMP CREOLE
Provided by Leslie Revsin
Categories Tomato Scallop Shrimp Bell Pepper
Yield Makes 4 servings
Number Of Ingredients 17
Steps:
- To prepare:
- Peel the shrimp and save the shells for shrimp oil or shrimp broth or discard them. Pick up a shrimp and make a shallow slit down the middle of the length of the back to expose the black intestine. Slit all the shrimp and lift out the black intestine with the point of your paring knife, or flush it out under cold running water. If using defrosted cleaned shrimp, skip this step. Either way, dry the shrimp well with paper towels and set them aside.
- Clean the sea scallops by peeling and discarding the little strip of muscle that is attached to one side. (If your scallops are somewhat old the muscle strip may not be there.) Place the scallops in a colander and wash them well under cold running water - keep an eye open for specks of dark sand. Drain the scallops well and roll them in paper towels to dry them thoroughly. If the scallops are very large, cut them into 1/2" to 3/4" pieces (it's the thickness that determines the cooking time, not how wide they are). If you're using bay scallops, don't remove the tiny strip of muscle, it's tender. Either way, set the scallops aside while you're preparing the sauce.
- Put the bacon fat or vegetable oil into a skillet or stew-type pot that's wide and deep enough to hold all the seafood in about 2 layers with about 2 cups of sauce. Place the skillet over medium-high heat and add the onion, peppers, and celery. Cook the vegetables, adjusting the heat if necessary and stirring frequently, until they have become slightly wilted and a little brown, about 5 minutes. When the vegetables are ready, turn the heat to low and stir in the garlic, thyme, oregano, bay leaf and cayenne, cooking for about 30 seconds. Add the flour and continue to stir for about 1 minute more to cook away its raw taste. Add the tomatoes and their juice, and simmer the sauce, covered, over very low heat, about 10 minutes, or until the vegetables are almost tender and it's very thick. Stir the sauce once or twice during this period. Season it generously with salt, pepper, and Tabasco, and set it aside. The sauce can be made 3 or 4 days in advance and refrigerated, but be sure to heat it through before continuing with the recipe.
- In a separate bowl, mix the scallops and shrimp together and season them well with salt and pepper. (If you're using bay scallops that are smaller than 1/2" in width, don't mix them with the shrimp at this point - see Note.) Remove about one half of the sauce to a bowl, spreading the remaining sauce evenly over the bottom of the skillet or pot. Distribute the seafood evenly over the sauce in the skillet and spread the reserved sauce over the top of the seafood - it won't completely cover. Place the skillet over medium-high heat and, without stirring, heat the mixture until you see 3 or 4 bubbles at the surface. Reduce the heat to very low, tightly cover the skillet, and gently simmer the mixture until the shrimp are white throughout and the scallops are slightly translucent in the center, 8 to 12 minutes, cutting one of each to check, if you're unsure. (If you prefer, you can bake the Creole in a preheated 325°F oven once the bubbles have come to the surface.)
- The Creole will be much thinner now from the shellfish juices. Taste it for seasoning and adjust it with salt, a generous amount of pepper, and additional Tabasco, if you like.
- To serve:
- Ladle the Creole into warm soup plates or bowls, discarding the bay leaf. Sprinkle each serving with chopped parsley and serve right away.
- Note: If you've reserved bay scallops, add them approximately halfway through the cooking (depending on their size), pressing them into the simmering mixture as best as possible. Cover the skillet again and finish cooking.
More about "cajun jambalaya with catfish scallops and shrimp food"
10 BEST CAJUN SHRIMP AND SAUSAGE JAMBALAYA RECIPES …
From yummly.com
CAJUN JAMBALAYA - EMERILS.COM
From emerils.com
10 BEST SEA SCALLOPS AND SHRIMP RECIPES - YUMMLY
From yummly.com
OVEN-BAKED SEAFOOD JAMBALAYA - CHEF LOLA'S KITCHEN
From cheflolaskitchen.com
4.7/5 (13)Calories 376 per servingCategory Lunch/Dinner
- Heat 2 tablespoons oil in a Pan over medium-high heat. Season the shrimps with paprika, salt, and pepper and cook for 2 to 3 minutes on each side, until the shrimp is pink and cooked through. Transfer to a plate and set aside.
- In the same pan, heat up another two tablespoons oil in a Pan over medium-high heat. Season the scallops with paprika, salt, and pepper and cook 1½ to 2 minutes on each side, until it’s cooked through. Transfer to a clean plate and set aside.
- Also in the same pan add the remaining two tablespoons oil to the pan. Add bell peppers, celery, jalapeño, onion, bay leaves, and garlic. Season with salt, creole seasoning, seasoning powder, and thyme and sauté for about 6 minutes, stirring occasionally, until the onions are softened.
- Transfer the sauteed vegetables into the baking pan. Stir in the crushed tomatoes, chicken stock, and rice, and bake at 350°F for 45 to 50 minutes or till the liquid is absorbed and the rice becomes tender.
SHRIMP-AND-SAUSAGE JAMBALAYA RECIPE | MYRECIPES
From myrecipes.com
5/5 (10)Total Time 1 hrServings 6-8
- Heat oil in a Dutch oven over medium-high heat. Add sausage, and cook, stirring constantly, 5 minutes or until lightly browned. Remove sausage with a slotted spoon; set aside.
- Add onion and next 7 ingredients to hot drippings in Dutch oven; sauté 5 minutes or until vegetables are tender. Stir in reserved sausage, tomatoes, broth, and rice. Bring mixture to a boil, reduce heat, and simmer, covered, 25 minutes or until rice is tender.
- Stir in shrimp; cover and cook 5 minutes or until done. Sprinkle each serving with green onions.
RAGIN CAJUN - 73 PHOTOS & 121 REVIEWS - CAJUN/CREOLE ...
From yelp.ca
4/5 (120)Phone (732) 280-6828Cuisine Cajun/Creole
CAJUN JAMBALAYA RECIPE EMERIL LAGASSE FOOD NETWORK ...
From deporecipe.co
Estimated Reading Time 50 secs
CAJUN SCALLOPS RECIPE | MYRECIPES
From myrecipes.com
5/5 (12)Calories 225 per servingServings 2
CAJUN JAMBALAYA WITH CATFISH SCALLOPS AND SHRIMP RECIPES
From tfrecipes.com
CAJUN JAMBALAYA WITH CATFISH, SCALLOPS AND SHRIMP
From pinterest.com.au
CAJUN JAMBALAYA WITH CATFISH, SCALLOPS AND SHRIMP RECIPE ...
From pinterest.ca
CAJUN RECIPES - RECIPES.NET
From recipes.net
CAJUN SHRIMP CAKES - ALL INFORMATION ABOUT HEALTHY RECIPES ...
From therecipes.info
FRIED SCALLOPS - MENU - CRISPY CAJUN - CLEARWATER
From yelp.com
CAJUN JAMBALAYA WITH CATFISH, SCALLOPS AND SHRIMP - CAJUN ...
From fooddiez.com
SWEET AND SPICY CATFISH OVER SEAFOOD JAMBALAYA RECIPE ...
From cooksrecipes.com
CAJUN SHRIMP AND SAUSAGE JAMBALAYA RECIPE - ALL ...
From therecipes.info
CAJUN SHRIMP AND CATFISH - CAJUN RECIPES
From fooddiez.com
SHRIMP SCALLOP AND SAUSAGE JAMBALAYA - ALL INFORMATION ...
From therecipes.info
CATFISH JAMBALAYA - MENU - CAJUN CONNECTION - UTICA
From yelp.ca
CAJUN JAMBALAYA WITH CATFISH, SCALLOPS AND SHRIMP | FIND ...
From findingfood.com
CAJUN GRILLED CATFISH - MENU - NOLA - PITTSBURGH
From yelp.com
CAJUN JAMBALAYA WITH CATFISH, SCALLOPS AND SHRIMP - …
From weightlossandrecipeswithkari.blogspot.com
CAJUN SHRIMP AND SCALLOPS RECIPES
From tfrecipes.com
CAJUN JAMBALAYA WITH SCALLOP & SHRIMP TERIYAKI : FOOD
From reddit.com
CAJUN JAMBALAYA WITH CATFISH, SCALLOPS AND SHRIMP ...
From recipesbuzz.blogspot.com
CAJUN SHRIMP JAMBALAYA RECIPE | FISHEX SEAFOODS
From fishex.com
CAJUN BISQUE, ETOUFFEE, GUMBO AND JAMBALAYA RECIPES
From cajuncookingrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love