QUICK SAUSAGE AND SHRIMP JAMBALAYA
Like most creole dishes, this jambalaya contains the "holy trinity"-onion, celery and bell pepper. The andouille sausage and creole seasoning add a distinct Louisiana flavor. The rice for jambalaya is traditionally cooked in with the other ingredients, but in this quick version I use pre-cooked rice, making this dish perfect if you've got leftover rice to use up.
Provided by Vallery Lomas
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring, until softened, 5 to 7 minutes. Add the sausage and cook until starting to brown, about 5 minutes.
- Add the celery and bell pepper and cook until softened, 5 to 7 minutes longer. Stir in the garlic and cook until fragrant, about 1 minute. Stir in the tomato paste and cook until very fragrant, about 1 minute.
- Reduce the heat to low. Sprinkle the Creole seasoning, salt and pepper on top. Stir in the tomatoes and rice and cook until warmed through. Taste and stir in additional salt and pepper if needed. Stir in the shrimp and heat through. Stir in the hot sauce. Sprinkle with the scallions. Serve warm.
SHRIMP AND SAUSAGE JAMBALAYA
Steps:
- Heat the oil in a large Dutch oven or black iron pot over medium heat, add the kielbasa and saute for 8 to 10 minutes, until browned. Remove the kielbasa to a bowl, and set aside. Add the ham to the same pot and cook 8 to 10 minutes, until lightly browned. Remove to the bowl with the kielbasa, and set aside. Add the butter, onion, celery and peppers to the same pot and saute for 8 to 10 minutes, until the onion is translucent. Add the tomato, garlic, jalapeno or cayenne, oregano, thyme, and tomato paste and cook until all the vegetables and herbs are blended well. Add the stock and bring to a rolling boil. Stir in the rice, and add the sausage, ham, bay leaves, salt, pepper and hot sauce. Return to a boil, reduce the heat to low and simmer, covered, for 20 minutes. Add 1/4 cup of the scallions, 1/4 cup of the parsley, the lemon juice and the shrimp, and stir well. Cover the pot, remove it from the heat and allow the jambalaya steam, for 15 minutes, before serving.
- Garnish with the remaining 1/4 cup scallions and 1/2 cup parsley, and a dash of hot sauce, if desired.
SHRIMP AND SMOKED SAUSAGE JAMBALAYA
In partnership with Hillshire Farm Brand, we're helping you make dinnertime easy, quick, and delicious. Here, a medley of sweet and spicy flavors comes together in this classic Cajun dish.
Provided by Hillshire Farm(R) Brand
Categories Trusted Brands: Recipes and Tips Hillshire Farm®
Time 50m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oil in a large Dutch oven over medium-high. Add sausage; cook about 6 minutes, stirring occasionally, until lightly browned. Add onion, celery, bell pepper, garlic, and jalapeno. Cook 5-6 minutes, stirring frequently, until vegetables are softened. Add rice and cook, stirring constantly, 30 seconds.
- Add stock, tomatoes, salt, and cayenne pepper. Bring to a boil; cover, reduce heat to medium-low, and simmer until rice is just tender, 10 minutes. Add shrimp, cover, and cook until shrimp turn pink, about 4 minutes. Remove from heat. Stir in scallions and lemon juice. Garnish with additional scallions.
Nutrition Facts : Calories 413.8 calories, Carbohydrate 49.6 g, Cholesterol 114 mg, Fat 14.5 g, Fiber 3.3 g, Protein 20.4 g, SaturatedFat 4.3 g, Sodium 979.4 mg, Sugar 5.4 g
SAUSAGE AND SHRIMP JAMBALAYA
Steps:
- Enjoy!
Nutrition Facts : Calories 472 kcal, Carbohydrate 34 g, Cholesterol 273 mg, Fiber 5 g, Protein 39 g, SaturatedFat 8 g, Sodium 2115 mg, Fat 20 g, ServingSize 4 servings, UnsaturatedFat 10 g
SHRIMP AND SAUSAGE JAMBALAYA
Depending on your taste and time, other ingredients can be added, such as chicken, tomatoes, clams and herbs. However you make it, this is bayou comfort food at its best! Serve with a tossed salad and you've got a meal.
Provided by Food Network
Categories main-dish
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- In a large heavy saucepan, cook the sausage over moderate heat until browned. With a slotted spoon, transfer the sausage to a plate.
- Chop the scallions, reserving the dark green parts for garnish; add the white and pale green parts to the saucepan. Add the green pepper, celery, and garlic. Cook over moderate heat, stirring, for 5 minutes. Add the broth, rice, thyme, and reserved sausage. Bring the mixture to a boil. Reduce the heat to a simmer and cook the jambalaya, covered, for 10 minutes. Stir in the shrimp and pepper and cook the mixture, covered, for 10 to 15 minutes more or until the shrimp are just done and the rice is tender.
- Serve the jambalaya sprinkled with the reserved scallion greens.
CHEF JOHN'S SAUSAGE & SHRIMP JAMBALAYA
While true jambalaya is really more of a thicker rice stew than a soup, it's one of those dishes that more stock can be added to easily make it into a soup recipe. Serve garnished with green onion.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Time 1h15m
Yield 4
Number Of Ingredients 15
Steps:
- Place butter and sausage in a large stockpot over medium heat; cook and stir for 5-6 minutes until sausage begins to brown.
- Stir in paprika, cumin and cayenne; cook for 1 minute.
- Stir tomatoes, celery, green pepper, green onions, salt, and bay leaf into sausage mixture.
- Add brown rice and stir to combine. Stir in chicken stock and turn heat to low. Cover and cook for until rice is just tender, about 45 minutes.
- Stir in shrimp, replace lid and cook for 5 minutes. Season with salt and black pepper.
Nutrition Facts : Calories 495.3 calories, Carbohydrate 37.3 g, Cholesterol 220.9 mg, Fat 25.2 g, Fiber 5.3 g, Protein 30.3 g, SaturatedFat 9.9 g, Sodium 1909.3 mg, Sugar 3.1 g
SHRIMP & SAUSAGE SKILLET JAMBALAYA
You'll love this easy shrimp and sausage skillet jambalaya, which serves up weekend-style deliciousness with weeknight-quick speed.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 6 servings, about 1 cup each
Number Of Ingredients 9
Steps:
- Heat oil in large nonstick skillet on medium-high heat. Add sausage and onions; cook and stir 10 min. or until sausage is no longer pink.
- Add remaining ingredients; mix well. Bring to boil; cover.
- Remove from heat; let stand 5 min. Stir gently before serving.
Nutrition Facts : Calories 410, Fat 16 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 190 mg, Sodium 1460 mg, Carbohydrate 39 g, Fiber 2 g, Sugar 12 g, Protein 26 g
EASY SHRIMP JAMBALAYA
This Southern dish is my family's favorite. They love the hearty combination of sausage, shrimp and rice. I appreciate the fact that it cooks in one pot for a marvelous meal.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook sausage until browned; drain. Stir in onion and green pepper until vegetables are tender. Add garlic; cook 1 minute longer. Add the tomatoes, broth, ham, rice, bay leaf and thyme; cover and simmer for 20-25 minutes or until tender. , Stir in shrimp; cover and cook for 3-4 minutes or until shrimp turn pink. Remove bay leaf.
Nutrition Facts :
QUICK AND EASY SAUSAGE JAMBALAYA
A quick and easy to make jambalaya. I love this recipe. If you use andouille sausage it will be much spicier.
Provided by -Mary-
Categories White Rice
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Saute onion, bell pepper and celery in butter until clear.
- Add smoked sausage and garlic cloves and cook a few more minutes.
- Stir in cooked rice and tomato paste.
- Season to taste with seasonings and turn into a casserole dish.
- Bake at 350 degrees until heated through
- Add fresh chopped green onion tops at the end of cooking.
Nutrition Facts : Calories 467.3, Fat 37.1, SaturatedFat 16.9, Cholesterol 86.9, Sodium 1000.1, Carbohydrate 22.2, Fiber 2.2, Sugar 5.7, Protein 12.1
SHRIMP AND SAUSAGE JAMBALAYA
This is a recipe I developed by combining a few together, and it is one of my husband's favorite things that I make. If I am eating this, I cook the sausage on the side. At the end, I pull out a portion of jambalaya for myself and add the sausage to the rest for everyone else. Keep an eye on it after you add the rice. The jambalaya recipes I've used in the past don't add water, but I usually have to add some so the rice has enough liquid to absorb.
Provided by Vino Girl
Categories One Dish Meal
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a large skillet over medium heat.
- Add onion, bell pepper and celery and saute for 7 to 8 minutes.
- Add the shrimp and bay leaves and cook until the shrimp turn pink, about 2 minutes.
- Add the sausage and cook for 2 to 3 minutes.
- Add tomatoes (with juice), garlic, salt, cayenne, pepper and thyme. Cook for 10 minutes, stirring often.
- Add the rice and stir to mix.
- Cover and cook over medium-low heat for 30 minutes, or until the rice is done and liquid is absorbed.
- Stir in barbecue sauce.
- Remove from heat and let stand for 5 minutes.
- Remove the bay leaves.
- Stir in green onions.
Nutrition Facts : Calories 365.1, Fat 15.6, SaturatedFat 4.9, Cholesterol 83.4, Sodium 1111.7, Carbohydrate 35.7, Fiber 2.5, Sugar 4.5, Protein 19.8
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.
SHORTCUT SAUSAGE JAMBALAYA
Secret ingredient alert: A pinch of coffee crystals gives my jambalaya its roasty, toasty flavor. This quick and easy dinner is one of my husband's top picks. -Betty Henagin, Medford, Oregon
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Heat rice according to package directions. Meanwhile, in a large skillet, heat butter over medium-high heat. Add onion, celery and green pepper; cook and stir 4-6 minutes or until tender. Stir in kielbasa, salt, garlic powder, pepper and, if desired, cayenne; cook and stir 2-3 minutes or until kielbasa is browned., Add tomatoes, salsa and coffee granules; heat through. Stir in rice. Freeze option: Do not heat or add rice. Freeze cooled meat mixture in a freezer container. To use, partially thaw in refrigerator overnight. Heat rice according to package directions. Place meat mixture in a large skillet; heat through, stirring occasionally and adding a little water if necessary. Proceed as directed.
Nutrition Facts : Calories 297 calories, Fat 10g fat (4g saturated fat), Cholesterol 70mg cholesterol, Sodium 1398mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 2g fiber), Protein 18g protein.
QUICK JAMBALAYA
This quick and easy recipe will fill up your family with delicious jambalaya flavors without spending hours in the kitchen.
Provided by Hillshire Farm(R) Brand
Categories Trusted Brands: Recipes and Tips Hillshire Farm®
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Cut sausage into 1/2-inch slices. Melt butter in a 5 to 6-quart pan over medium-high heat. Add sausage, onion, red bell pepper, green bell pepper and garlic; cook, stirring occasionally, 5 minutes or until vegetables are soft and sausage is lightly browned.
- Stir in tomatoes, pepper sauce, black pepper, crushed red pepper flakes and salt to taste. Bring to a boil; add shrimp. Cook 3 minutes or until shrimp are cooked and opaque in center.
- Gently stir in hot rice and cook 3-5 minutes or until heated through.
Nutrition Facts : Calories 948.3 calories, Carbohydrate 150.9 g, Cholesterol 104 mg, Fat 23 g, Fiber 6.1 g, Protein 30 g, SaturatedFat 8.8 g, Sodium 862.4 mg, Sugar 2.3 g
CHICKEN, SHRIMP AND SAUSAGE JAMBALAYA
Make and share this Chicken, Shrimp and Sausage Jambalaya recipe from Food.com.
Provided by islandgirl77551
Categories Chicken
Time 1h30m
Yield 200 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 20, Fat 1, SaturatedFat 0.3, Cholesterol 7.6, Sodium 52.5, Carbohydrate 1.2, Fiber 0.1, Sugar 0.2, Protein 1.4
FINALLYWROTEITDOWN CHICKEN, SAUSAGE AND SHRIMP JAMBALAYA
I've been making a kind of freestyle jambalaya for years; as the title says, I've finally written down a basic recipe for my creation. But don't let it end here; jambalaya is a dish that you can truly play around with. You could also add bell pepper at the point where you cook the onions and garlic (part of the holy Cajun trinity but I don't like cooked green pepper so I sacreligiously omit it); or use andouille sausage or add cubed pork or ham to the dish. My only real contingency is that you don't use beef, though... no place for that in jambalaya, IMHO. And as much as I love tomatoes, I do not care for them in my jambalaya, either.
Provided by EdsGirlAngie
Categories One Dish Meal
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 16
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.
QUICK JAMBALAYA
Looking for a classic dinner? Enjoy easy jambalaya made with rice, sausages and shrimp that is ready in 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Cut sausages diagonally into 1-inch slices. In deep 10-inch skillet, cook as directed on package; drain.
- Stir in remaining ingredients. Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered 10 minutes, stirring occasionally.
Nutrition Facts : Calories 490, Carbohydrate 45 g, Cholesterol 150 mg, Fiber 2 g, Protein 26 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1260 mg, Sugar 6 g, TransFat 0 g
JAMBALAYA W/SHRIMP, CHICKEN AND SAUSAGE
Had this for the first time at a dinner party, now I HAVE to make it every month or so. It's better if you have the sausage, chicken and shrimp prepared before starting, that way you can dig in once the rice is cooked.
Provided by J e l i s a
Categories Chicken
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 14
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.
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