Chicken Sausage Shrimp Jambalaya Recipe 45 Food

CLASSIC CHICKEN AND SHRIMP JAMBALAYA WITH SAUSAGE

Steps:

• Rub the chicken pieces with the paprika.
• Heat olive oil in a large skillet; add chicken and brown on all sides. Remove chicken from skillet.
• Add onion, green bell pepper, celery, and garlic. Sauté over low heat until onion is tender, about 10 minutes.
• Stir in sausage, tomatoes, chicken broth, rice, thyme, salt, pepper, and hot sauce. Add chicken and turn to coat with sauce. Bring to a boil. Reduce heat, cover, and simmer for 30 minutes or until chicken is tender.
• Stir in shrimp and cook about 3 to 5 minutes longer or just until shrimp turns pink.

CHICKEN, SHRIMP AND SAUSAGE JAMBALAYA

Steps:

• Heat the oil in a large skillet.
• Add onion to skillet and cook until onion is lightly browned, about 5 minute.
• Add sausage to onion and cook until browned.
• Add garlic and cook 1 minute.
• Stir in rice, chicken broth, artichoke hearts, tomato sauce and red-pepper sauce.
• Bring to a simmer, then turn heat to low.
• Cover and cook 17 min., stir occasionally.
• Add shrimp and chicken.
• Cover and cook, stirring occasionally, until shrimp are opaque and curled.

CHICKEN, SHRIMP AND SAUSAGE JAMBALAYA

Steps:

• In a large deep skillet with a lid, saute onions,garlic,celery and green peppers in olive oil.
• Remove from skillet and set aside.
• Brown chicken in skillet and cut into bite sized pieces.
• Add sliced sausage,tomatoes,sauteed vegetables,cajun seasoning,Tabasco sauce,water and rice.
• Put lid on skillet and simmer on medium heat for 30 minutes.
• Add shrimp and cook for 5 more minutes.

FINALLYWROTEITDOWN CHICKEN, SAUSAGE AND SHRIMP JAMBALAYA

Steps:

• In a large Dutch oven, cook the smoked sausage in the olive oil until browned; add the onion and garlic and saute until golden and transparent.
• Add the uncooked rice and cook, stirring briskly, until just starting to turn golden, then add the chicken broth and Worcestershire Sauce, stirring to combine with the rice-sausage-onion-garlic mixture.
• Bring to a boil, then reduce heat and add the cooked chicken, thyme, oregano, bay leaves, cayenne pepper, white pepper and black pepper.
• Cook, covered, over low heat for about 30 to 40 minutes; add more liquid if you need to.
• Then add the shrimp, cover, and cook for another 10 minutes or until shrimp is pink and cooked through.
• Season to taste with salt and more pepper if you like.

LOUISIANA CHICKEN AND SAUSAGE JAMBALAYA

Steps:

• In dutch oven or stock pot add chicken pieces, barely cover with water and season with salt and pepper or creole seasoning.
• Bring to a boil over high heat, reduce to a slow simmer and cook, covered, 30 to 45 minutes until meat can be easily de-boned . Do not overcook or cook too fast or the chicken will be stringy. Reserve 5 cups of stock or reduce stock to 5 cups.
• Remove chicken from pot, cool, de-bone, and cut into bite sized pieces, discarding skin and bones and setting aside the meat.
• In Heavy skillet (I use a 12" well seasoned cast iron skillet) saute ground pork sausage in oil, scrambling with a spatula, until done. Remove with a slotted spoon and set aside, leaving fat in skillet.
• Add smoked sausage to skillet, cook until lightly browned. Remove from skillet with slotted spoon and set aside, reserving pan drippings.
• Sauté vegetables in hot skillet with 3 TBS of reserved pan drippings (more if needed) until celery is tender and onion is clear to lightly caramelized. Remove from skillet and set aside.
• In large heavy bottomed stock pot or dutch oven (at least 12 quart) add reserved chicken stock, rice, sausage, and vegetables, season to taste with salt and pepper or creole seasoning, bring to rapid boil, reduce to low heat, cover and cook for 30 minutes or until liquid is absorbed and rice is desired consistency. Do not remove lid during cooking.
• Remove from heat and gently fold to mix together the ingredients as they tend to stratify during cooking. Don't get too aggressive or you'll break up the rice grains and mush it up.
• Serve with a salad, garlic bread and iced tea.

CHICKEN AND SAUSAGE JAMBALAYA

Steps:

• Heat oil in a large Dutch oven over medium-high heat. Add sausage; cook about 8 minutes, stirring occasionally.
• Add bell pepper, onion, celery, and bay leaves; cook until vegetables are golden brown, stirring occasionally.
• Add chicken and next 8 ingredients (through garlic); cook 4 minutes, stirring occasionally.
• Add diced tomatoes and broth, and bring to a boil. Stir in rice.
• Cover, reduce heat, and simmer 20 minutes. Discard bay leaves. Stir in green onions.

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.

CHICKEN AND SHRIMP JAMBALAYA

Steps:

• In food processor, pulse onion, celery, red pepper, and garlic until chopped fine, about six 1-second pulses, scraping down sides of bowl once or twice. Do not overprocess; vegetables should not be pureed.
• Heat oil in large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking, about 2 minutes. Add chicken, skin-side down, and cook until golden brown, about 5 minutes. Using tongs, turn chicken and cook until golden brown on second side, about 3 minutes longer.
• Transfer chicken to plate and set aside. Reduce heat to medium and add andouille; cook, stirring frequently, until browned, about 3 minutes. Using slotted spoon, transfer sausage to paper towel-lined plate and set aside.
• Reduce heat to medium-low, add vegetables, and cook, stirring occasionally and scraping bottom of pot with wooden spoon, until vegetables have softened, about 4 minutes.
• Add rice, salt, thyme, and cayenne; cook, stirring frequently, until rice is coated with fat, about 1 minute. Add tomatoes, reserved tomato juice, clam juice, chicken broth, bay leaves, and browned sausage to pot; stir to combine.
• Remove and discard skin from chicken; place chicken, skinned-side down, on rice. Bring to boil, reduce heat to low, cover, and simmer for 15 minutes. Stir once, keeping chicken on top, skinned-side down. Replace cover and continue to simmer until chicken is no longer pink when cut into with paring knife, about 10 minutes more;.
• Transfer chicken to clean plate and set aside. Scatter shrimp over rice, cover, and continue to cook until rice is fully tender and shrimp are opaque and cooked through, about 5 minutes more.
• While shrimp are cooking, shred chicken. When shrimp are cooked, discard bay leaves; off heat, stir in parsley and shredded chicken, and serve immediately.

JAMBALAYA W/SHRIMP, CHICKEN AND SAUSAGE

Steps:

• Brown smoked sausage and drain excess grease.
• Set aside along with pre-cooked shrimp and chicken.
• Fry bacon until crisp in 3-quart Dutch oven or large deep skillet.
• Do not drain.
• Stir in celery, rice, onion, garlic and green pepper.
• Cook and stir over medium-high heat for 5 minutes.
• Add tomato sauce, sausage, water, barbecue sauce, salt and cayenne.
• Stir.
• Bring to a boil.
• Cover.
• Simmer 20 minutes, stirring occasionally.
• Add chicken and shrimp, allow to simmer another 10 minutes until heated.