CREOLE JAMBALAYA
Jambalaya is a traditional Louisiana dish, coming from our Spanish and French culture. Rice is the main ingredient, with different meats or seafood mixed in. I particularly like this variation with shrimp and ham. -Ruby Williams, Bogalusa, Louisiana
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a Dutch oven over medium-high heat, saute the onion, celery and green pepper in butter until tender. Add garlic; cook 1 minute longer. Add the next 9 ingredients; bring to a boil over medium-high heat. Reduce heat; cover and simmer until rice is tender, about 25 minutes. , Add shrimp and parsley; simmer, uncovered, until shrimp turn pink, 7-10 minutes.
Nutrition Facts : Calories 270 calories, Fat 6g fat (3g saturated fat), Cholesterol 132mg cholesterol, Sodium 974mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 25g protein.
SHRIMP JAMBALAYA
This Cajun dish is perfect if you want to impress dinner guests but don't want to spend a ton of money. Make your shrimp work double duty: use the shells to make a shrimp broth that enhances the flavor of the dish.
Provided by Food Network Kitchen
Categories main-dish
Time 2h40m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Make the shrimp broth: Remove the shells and tails from the shrimp and put the shells and tails in a medium saucepan. Clean and devein the shrimp and refrigerate until ready to use.
- Add the peppercorns, the intact onion piece, large celery chunks, 3 crushed garlic cloves and 2 bay leaves to the saucepan and cover with 5 cups of water. Bring to a high simmer and then lower the heat to maintain a low simmer. Cook until the water has reduced by about a third, 20 to 30 minutes. Let the broth cool completely and then strain (you should have about 3 cups. If you have less than 3 cups, add enough water to make up the difference).
- Make the jambalaya: Heat the oil in a large 12-inch skillet over medium heat. Add the flour and use a whisk to constantly stir until the mixture is toasted, about 2 minutes. Add the bell pepper, scallion whites, andouille, tomato paste, the chopped onion, celery and garlic, the remaining 2 bay leaves and 1 teaspoon of salt. Cook, stirring frequently, until the vegetables are soft, about 5 minutes (add splashes of shrimp broth or water if the mixture sticks at all). Add the rice and stir to coat.
- Pour in the remaining broth, crushed tomatoes, thyme, cayenne, half the scallion greens and 1 teaspoon of salt. Stir to combine and bring to a simmer. Adjust the heat to low, cover and cook for 15 minutes. Add the shrimp, cover and continue to cook until the rice is tender and the shrimp are cooked through, 5 to 7 minutes more. Remove the bay leaves.
- Sprinkle the top of the jambalaya with the parsley and remaining scallion greens. Serve with hot sauce.
CREOLE-STYLE SHRIMP JAMBALAYA
A creole-style (red) jambalaya always includes tomatoes. I like using tomato paste instead of canned or fresh tomatoes because it adds deeper flavor and gives the finished dish a rich hue. The shrimp are cooked for a long time, which may seem odd, but this method yields a flavorful jambalaya with tender-never mushy-shrimp. If you can find head-on shrimp, this is the place to use them; just remove and discard the heads at the point in the recipe where you peel and devein the shrimp. Watch the video of how to make this recipe step by step.
Provided by Poppy Tooker
Categories Main Course
Yield 6
Number Of Ingredients 18
Steps:
- In a 4-quart heavy-duty saucepan, combine the scallion trimmings, celery trimmings, and onion trimmings with 5-1/2 cups of water; bring to a boil over high heat. Add the shrimp, let the water return to a boil, and cook until pink and cooked through, about 3 minutes. Remove from the heat and let sit for 3 minutes. Strain through a sieve set over a large glass measuring cup, reserving the stock. You will need 4-1/2 cups of stock, so add water if necessary. When cool enough to handle, peel and devein the shrimp. Discard the shells and trimmings.
- Melt the butter in a 5- to 6-quart enameled cast-iron Dutch oven (or other heavy-duty pot) over medium-high heat. Add the celery, onion, and bell pepper and cook, stirring often, until softened, about 7 minutes. Add the ham and the reserved shrimp and cook, stirring often, until any excess moisture evaporates and the ham and vegetables begin to brown, about 5 minutes. Add the tomato paste and cook, stirring, until a shade darker, about 3 minutes. Stir in the bay leaf, thyme, cayenne, chili powder, allspice, cloves, and 1-1/2 tsp. salt. Stir in the rice. Add the reserved stock and bring to a boil. Cover, lower the heat to maintain a simmer, and cook, undisturbed, just until the rice is tender, 20 to 25 minutes. Check the rice for doneness in several places.
- Remove the pot from the heat. Sprinkle the paprika over the jambalaya and, using a fork, gently fluff the scallions and paprika into the jambalaya. Cover and let stand for 10 minutes to let the flavors meld. Serve with hot sauce, if you like.
Nutrition Facts : ServingSize 6, Calories 530 kcal, Fat 100 kcal, SaturatedFat 6 g, TransFat 11 g, Carbohydrate 62 g, Fiber 3 g, Protein 41 g, Cholesterol 255 mg, Sodium 760 mg, UnsaturatedFat 4.5 g
SKILLET SHRIMP JAMBALAYA
Spice up this shrimp and rice dish to your taste by increasing the amount of Creole seasoning and cayenne pepper. Add a few drops of hot pepper sauce, too. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute the onion, celery and green pepper in butter until tender. Add the broth, rice, Creole seasoning, Worcestershire sauce and cayenne. , Bring to a boil. Reduce heat to low; cover and cook for 15-20 minutes or until rice is tender. Stir in the tomatoes, shrimp and peas; heat through.
Nutrition Facts : Calories 397 calories, Fat 10g fat (5g saturated fat), Cholesterol 135mg cholesterol, Sodium 1141mg sodium, Carbohydrate 54g carbohydrate (10g sugars, Fiber 5g fiber), Protein 23g protein.
SHRIMP JAMBALAYA
The chef Paul Prudhomme's unassailably authentic seafood jambalaya requires two hours of cooking time, apart from the preparation. This version stands up reasonably well, and cuts down the preparation and cooking time to just under 60 minutes.
Provided by Pierre Franey
Categories dinner, sauces and gravies, main course
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Peel and devein the shrimp. The shells may be used to make a broth (see recipe).
- Heat the oil in a kettle or large saucepan with a heavy bottom over medium heat. Add the flour, and cook, stirring constantly, until lightly browned. Do not burn.
- Add the onion, green onions, green pepper, celery and garlic. Cook, stirring, until wilted. Add ham and stir. Add the tomatoes, thyme and oregano, and bring to a boil. Stir in the uncooked rice, if desired. Add salt, pepper and shrimp broth. Reduce heat to medium-low, and simmer, uncovered, about 25 minutes; add the shrimp and stir. Cook about 10 minutes longer or until it has thickened, but is still slightly soupy. Serve in bowls with chopped green onions on the side as an optional garnish.
Nutrition Facts : @context http, Calories 288, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 8 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 975 milligrams, Sugar 3 grams, TransFat 0 grams
HATTIE'S CREOLE JAMBALAYA
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- Coat a large, deep skillet with olive oil and keep on high heat until oil sizzles.
- Dredge chicken and shrimp in flour and add to skillet with andouille sausage. Lower heat and remove the par-cooked shrimp. Add garlic, peppers, celery, okra, and onion and cook on low heat for about 4 minutes, stirring constantly. Add all seasoning and diced tomatoes and Worcestershire.
- Add uncooked rice and simmer for 2 to 3 minutes on low heat. Add stock and tomato juice, then simmer for 5 minutes on medium heat, taking care to stir to prevent sticking. Once rice has completely cooked, add shrimp and crawfish; simmer for 2 minutes.
- Serve in a deep bowl and garnish with fresh chopped scallions and parsley.
CREOLE SHRIMP JAMALAYA
Make and share this Creole Shrimp Jamalaya recipe from Food.com.
Provided by AZRoxy63
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Take tails off shrimp and set aside.
- Stir together vegetable oil and flour in a large pot.
- Cook over medium high heat stirring constantly for 12-15 minutes or until roux is caramel-colored.
- Add ham, celery, bell pepper, garlic, and onion.
- Saute 7 minutes or until vegetables are tender.
- Stir in chicken broth, tomatoes, parsley, red pepper flakes, and creole seasoning; bring to a boil.
- Stir in rice, cover, reduce heat, and simmer 20 minutes or until rice is tender.
- Stir in shrimp, cover, and cook 5 more minutes or just until shrimp turns pink.
CREOLE JAMBALAYA
I found a version of this in reader's digest many years ago. I have since revised it to my own tastes so many times that I no longer even remember what the original recipe was anymore. I love it very spicy so I use extra hot sauce at the table. Tabasco is my preferred brand but Frank's isn't too bad. Just not as spicy but with very good flavor.
Provided by Karen From Colorado
Categories Chicken
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Cook onions, garlic, green pepper and celery in the bacon drippings or cooking oil until onion is browned.
- Add parsley, ham, thyme, and bay leaves; cook 5 minutes, stirring often.
- Add salt, hot sauce, tomatoes with juice, tomato sauce, and 2 cups of water; simmer 5 minutes.
- Add rice; reduce heat and simmer, covered for 30 minutes.
- Add shrimp and smoked sausage; cover and simmer 10 or 15 minutes longer or until rice is tender and liquid is absorbed.
- Season to taste with salt and more hot sauce.
- -------Chicken Jambalaya--------.
- Add chicken and polish sausage.
- When the onion-celery mix is done, finish as directed, omitting ham and shrimp.
CREOLE JAMBALAYA STEW
This jambalaya stew is a favorite every year for Lenten soup suppers at church...
Provided by Suebee
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Time 5h
Yield 8
Number Of Ingredients 11
Steps:
- Place chicken broth, tomatoes, onions, celery, bell pepper, garlic, and Creole seasoning in the bottom of a 5- to 6-quart slow cooker. Cover and cook on High for 4 to 5 hours, or Low for 8 to 10 hours.
- Heat a large nonstick skillet over medium heat during the last 50 minutes of cooking time. Add andouille sausage and turkey kielbasa to the skillet and cook, turning occasionally, until browned, about 5 minutes. Stir sausage and rice into the slow cooker.
- Cover and cook on High for 30 minutes. Stir in shrimp and continue to cook until rice is tender and shrimp are just opaque in the centers, 10 to 15 minutes more.
Nutrition Facts : Calories 300.7 calories, Carbohydrate 27 g, Cholesterol 121.8 mg, Fat 11.6 g, Fiber 1.8 g, Protein 19.8 g, SaturatedFat 3.7 g, Sodium 1108 mg, Sugar 3.9 g
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