Easy Jambalaya Recipe Chicken Shrimp And Andouille Sausage Food

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.

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.

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.

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.

SHRIMP & ANDOUILLE SAUSAGE JAMBALAYA

Steps:

• In a Dutch oven, saute onion, celery, green bell pepper, and garlic in butter until tender.
• Add the next 9 ingredients; bring to a boil.
• Reduce heat; cover and simmer until rice is tender, approximately 25 minutes.
• Add shrimp and parsley; simmer, uncovered, until shrimp are cooked, approximately 7-10 minutes.

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.

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.