SHRIMP JAMBALAYA
This spicy New Orleans favorite can be tamed with a milder smoked sausage, such as chorizo or kielbasa, in place of the traditional Cajun andouille.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 55m
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over medium-high heat. Add sausage; cook, turning occasionally, until browned on all sides, 4 to 6 minutes. Add onion, bell pepper, celery, and garlic; season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, 5 to 6 minutes. Stir in paprika; cook until fragrant, about 1 minute.
- Add tomatoes, rice, and 3 cups water to skillet; cover, and simmer over medium heat until rice is cooked and has absorbed all water, about 15 minutes.
- Add shrimp to skillet, and cook, covered, until shrimp are opaque throughout, 3 to 4 minutes. Remove from heat; season with salt and pepper, as desired. Serve hot, garnished with scallions.
Nutrition Facts : Calories 457 g, Fat 15 g, Fiber 3 g, Protein 31 g
SHRIMP JAMBALAYA
This relaxed take on the popular New Orleans shrimp stew comes together in about an hour, so you can get a taste of the Big Easy on a weeknight. Just make a quick slurry of onion, bell pepper, ham, parboiled rice, garlic, cayenne, thyme and tomatoes. Let it simmer until the rice is tender, about 20 minutes. Stir in the shrimp, cook for a few minutes, and voila. You're done, cher. Just don't forget to season well with salt and pepper and taste as you go.
Provided by Mark Bittman
Categories soups and stews, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Put olive oil in a medium casserole over medium heat. Add onions, bell pepper and ham, if using. Sprinkle with salt and pepper. Cook, stirring occasionally, until onions soften and everything begins to brown, about 10 minutes.
- Add rice, garlic, cayenne and thyme, and stir for about 1 minute. Add tomatoes and cook, stirring, for 5 minutes, or until tomatoes begin to break up.
- Stir in stock. Bring to a boil, turn heat to medium and cook, uncovered, about 20 minutes, stirring occasionally, until rice is tender, adding liquid if necessary. Rice should be tender, not soupy.
- Add shrimp and stir with a fork. Cook 2 to 3 minutes, then cover and let rest for 10 to 20 minutes. Garnish as you like and serve.
Nutrition Facts : @context http, Calories 349, UnsaturatedFat 7 grams, Carbohydrate 42 grams, Fat 10 grams, Fiber 4 grams, Protein 22 grams, SaturatedFat 2 grams, Sodium 892 milligrams, Sugar 4 grams, TransFat 0 grams
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 :
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
JAMBALAYA RECIPE
Easy, tasty, one pot recipe for Jambalaya prepared with rice, chicken, shrimp, and sausages.
Provided by Katerina | Diethood
Categories Dinner
Time 40m
Number Of Ingredients 18
Steps:
- In a large Dutch oven heat olive oil over medium heat.
- Add onions, celery, and bell peppers and season with salt and pepper.
- Cook for 4 minutes, or until just tender. Stir in garlic and cook for 1 minute.
- Stir in chicken and add sweet paprika and oregano.
- Cook for 5 minutes, or until chicken is browned on all sides.
- Stir in prepared sausage and tomato paste; cook for 1 minute.
- Add chicken broth, crushed tomatoes, rice and cajun seasoning.
- Bring mixture to a boil; reduce heat to medium low and cover the pot with a lid.
- Cook for 20 minutes, or until rice is tender and most of the liquid is absorbed.
- Add the shrimp and cook for 4 to 5 minutes, or until shrimp is pink and cooked through.
- Remove from heat.
- Garnish with sliced green onions and dried parsley.
- Serve.
Nutrition Facts : Calories 371 kcal, Carbohydrate 35 g, Protein 27 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 72 mg, Sodium 518 mg, Fiber 3 g, Sugar 5 g, TransFat 1 g, UnsaturatedFat 8 g, ServingSize 1 serving
SHRIMP JAMBALAYA
Something for that day you just don't really want to cook but want to use a slow cooker.
Provided by ANGIEQ
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Time 10h
Yield 8
Number Of Ingredients 13
Steps:
- In a slow cooker, mix chicken, celery, green bell pepper, onion, garlic, tomatoes with liquid, sugar, salt, Italian seasoning, cayenne pepper, and bay leaf. Cover, and cook on Low 7 to 9 hours.
- Remove bay leaf from the chicken mixture, and stir in orzo. Increase heat to High. Cook 15 minutes, until orzo is tender.
- Stir in shrimp, and cook 2 minutes, until shrimp are heated through.
Nutrition Facts : Calories 270.4 calories, Carbohydrate 30 g, Cholesterol 144.9 mg, Fat 5 g, Fiber 3.4 g, Protein 26.8 g, SaturatedFat 1.4 g, Sodium 440.7 mg, Sugar 3.7 g
SHRIMP JAMBALAYA
"My husband enjoys many different types of food and never minds one-dish meals," writes Isabel Karon from Longville, Minnesota. This recipe is a flavorful favorite and perfect for a pair! More Quick Shrimp Dinner Recipes »
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute the onions, celery and green pepper in butter until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, water, tomato paste, sugar, bouillon, basil and pepper sauce. Bring to a boil. Reduce heat. Simmer, uncovered, for 30 minutes, stirring occasionally. , Add shrimp and ham. Cook and stir for 2-3 minutes or until shrimp turn pink. Serve with rice if desired.
Nutrition Facts : Calories 240 calories, Fat 14g fat (8g saturated fat), Cholesterol 127mg cholesterol, Sodium 915mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 3g fiber), Protein 15g protein.
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.
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
CHICKEN, ANDOUILLE, AND SHRIMP JAMBALAYA
Yield 12 servings
Number Of Ingredients 19
Steps:
- In a large Dutch oven, heat oil over medium high heat; add sausage and chicken, and cook about 5 minutes or until browned. Add onion, celery, and bell pepper, and cook, stirring frequently, about 3 minutes or until tender. Add garlic, stirring for about 30 seconds until fragrant. Add rice, and stir about 3 minutes until lightly toasted.
- Add tomatoes, and stir until juices are absorbed. Add broth, thyme, and bay leaves. Bring to a boil; reduce heat to medium-low. Cover, and cook for 15 minutes or until rice is tender.
- In a medium bowl, combine shrimp, 1 teaspoon salt, ½ teaspoon black pepper, paprika, cayenne, and parsley. Add shrimp to rice mixture, and stir until combined. Cook for 2 minutes or until shrimp are pink and firm. Add remaining 1 teaspoon salt and ½ teaspoon black pepper.
- Garnish with green onion, if desired. Serve immediately.
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 JAMBALAYA RECIPE (VIDEO)
Steps:
- Preheat a large cast-iron pot or pan over medium heat. Add the sausage and it brown on all sides. Remove the sausage from the pan and add the cubed chicken. Season it lightly with salt and fry it for 6 to 7 minutes, until well browned all over.
- Next, add the onion, bell pepper, garlic, and celery. Sauté the ingredients for a few minutes, then add the spices. Cook for another 2 to 3 minutes.
- Add the tomato sauce and chicken broth and return the sausage back into the pan. Cover the pan with a lid and bring to a simmer; simmer for 15 to 20 minutes. Sprinkle the rice in an even layer over the broth. Close the pan again and cook for 10 minutes.
- After 10 minutes, add the shrimp. Place it over the top of the rice and sausage; close the pan and let the rice finish cooking. If all the broth evaporates before rice is done, add more broth is small amounts, as needed.
- Serve hot with a garnish of green onions or cilantro.
Nutrition Facts : Calories 489 kcal, Carbohydrate 33 g, Protein 29 g, Fat 26 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 168 mg, Sodium 1240 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 15 g, ServingSize 1 serving
SHRIMP AND CHORIZO JAMBALAYA
This spicy, zingy Creole dish with juicy shrimp can be frozen for up to 1 month. To freeze: transfer to a container, label and freeze for up to 1 month. To eat: defrost at room temperature for 8 hours, or in the fridge for 24 hours. Microwave in portions, 2 at a time, on full power for 3 minutes (for a 900W microwave), gently stirring halfway, until piping hot throughout. Serve with Tabasco and lime wedges.
Provided by English_Rose
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cook the chorizo in a wide, deep frying pan over a medium-high heat, stirring occasionally, for 3-4 minutes. Remove with a slotted spoon and drain on kitchen paper.
- Add the peppers, onion, celery, garlic and chili to the pan and cook, stirring occasionally, for 5 minutes, until softened slightly. Stir in the thyme and rice, cook for 1 minute, then add the tomatoes, broth and Tabasco and bring to the boil. Cover, reduce the heat to low and simmer very gently, stirring occasionally, for 12 minutes, until most of the liquid has evaporated. Season to taste.
- Stir in the chorizo, shrimp and scallions and cook for 1 minute. Serve or cool completely to freeze.
SHRIMP JAMBALAYA
After much experimentation, I finally hit upon a formula that produced a nicely spicy dish. I figured I'd better write it down immediately before I forgot what I did!
Provided by Aimee67
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Toss shrimp with creole seasoning and set aside.
- Saute onion, celery, and carrots in olive oil over medium high heat for about 5 minutes (until onions are translucent).
- Add tomatoes, garlic, Worcestershire sauce, Tabasco sauce, and bay leaves and bring to a simmer.
- Stir in rice.
- Add white wine and chicken stock, stirring constantly.
- Return to a simmer.
- Turn heat down to medium low, cover, and cook for 15 minutes, stirring occasionally.
- Add shrimp and sausage.
- Cover and cook for another 10 minutes.
- Remove bay leaves.
- Add salt and pepper to taste.
Nutrition Facts : Calories 534.1, Fat 18, SaturatedFat 5, Cholesterol 140.4, Sodium 783.1, Carbohydrate 54, Fiber 3, Sugar 6.5, Protein 29.9
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.
JAMBALAYA
Jambalaya is a heavy stew with sausage, shrimp and rice will spice up any dinner table.
Provided by Paula Deen
Categories classics cold weather comfort food fall Family Supper guys night southern winter
Time 20m
Yield 6
Number Of Ingredients 15
Steps:
- In a Dutch oven, combine mix, water, tomatoes, tomato sauce and smoked sausage. Bring mixture to a boil over medium-high heat. Cover, reduce heat and let simmer for 20 minutes. Add shrimp and cook for an additional 5 to 7 minutes, or until shrimp are pink. Serve immediately.
- In a small bowl, combine rice, onion, parsley, beef bouillon, thyme, garlic powder, black pepper, cayenne pepper, salt, and bay leaf. Pour into cellophane bag.
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SHRIMP JAMBALAYA RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Author GaylerServings 4Calories 356 per serving
- Peel and devein shrimp; set aside. Coat a large nonstick skillet with cooking spray; add the oil, and stir in flour.
- Cook over medium-high heat 1 1/2 minutes or until brown, stirring constantly. Add onion and the next 4 ingredients; sauté 7 minutes or until tender. Add chicken broth and next 7 ingredients; stir well, and bring to a boil. Add rice; stir well. Cover, reduce heat, and simmer 20 minutes or until rice is tender. Stir in shrimp; cover and cook 5 minutes or until shrimp is done.
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.
OUR BEST JAMBALAYA RECIPE - SOUTHERN LIVING
From southernliving.com
5/5 (7)Total Time 1 hr
- Cook sausage in hot oil in a Dutch oven over medium-high heat, stirring constantly, 5 minutes or until browned. Remove sausage with a slotted spoon.
- Add diced onion and next 7 ingredients to hot drippings; sauté 5 minutes or until vegetables are tender. Stir in tomatoes, next 3 ingredients, and sausage. Bring to a boil over high heat. Cover, reduce heat to medium, and simmer, stirring occasionally, 20 minutes or until rice is tender.
- Stir in shrimp; cover and cook 5 minutes or just until shrimp turn pink. Stir in parsley. Serve immediately.
- To Freeze: Prepare recipe as directed. Line bottom and sides of a 13- x 9-inch baking dish with heavy-duty aluminum foil, allowing 2 to 3 inches to extend over sides; fill with jambalaya. Cover and freeze. To serve, remove foil, return casserole to original baking dish; cover and thaw in refrigerator 24 hours. Let stand at room temperature 30 minutes. Bake at 350° until thoroughly heated.
CHICKEN & SHRIMP JAMBALAYA - COOK FOR YOUR LIFE
From cookforyourlife.org
3.7/5 (10)Calories 3207 per servingCuisine Cajun
- Place shrimp in a bowl and season with ¼ teaspoon of salt, ¼ teaspoon of pepper, and ½ teaspoon of Cajun seasoning. Set aside.
- In a large pot, warm olive oil on medium heat. Add diced bell peppers, onions, and celery for 10 minutes until onions are translucent. Add remaining salt and pepper and stir to incorporate.
- Add the cubed chicken and sauté until chicken browns on all sides, about 8-10 minutes. Add tomatoes, mix, and cook until tomato mixture slightly darkens in color. Add remaining Cajun seasoning, hot sauce, and Worcestershire sauce and stir to combine.
- Add wild rice, chicken stock, and bay leaves and simmer for 35-40 minutes, or until rice is tender, but not mushy. Add shrimp and cook until shrimp about 8-10 minutes. Taste and adjust seasonings as needed and serve.
JAMBALAYA - JO COOKS
From jocooks.com
4.5/5 (32)Calories 601 per servingCategory Dinner
- In a large skillet or a dutch oven heat the olive oil over medium-high heat. Add the andouille sausage and chicken thighs and cook for 5 to 7 minutes or until the chicken is cooked through and the sausage has started to brown. Transfer to a plate. Add the 2 tbsp of butter and melt. To it add the onion, celery, peppers and garlic. Cook for 5 min until the onion softens. A
- Stir in the rice and cook for a couple minutes just until it gets a bit toasty. Add dried oregano, bay leaves, salt, pepper, hot sauce, cajun seasoning, crushed tomatoes, chicken broth to the pot and stir. Cook until it comes to a boil, stirring occasionally. Turn down the heat to medium low, cover the Dutch oven and cook for 30 minutes or until the rice is cooked through. Stir every 5 minutes or so to make sure the rice doesn't burn or stick to the bottom of the pot.
- Remove the bay leaves and discard. Add the sausage and chicken back to the pot and adjust with seasoning if needed, such as salt, pepper or additional cajun seasoning.
SHRIMP JAMBALAYA - SOBEYS INC.
From sobeys.com
5/5 (1)Total Time 45 minsServings 4Calories 340 per serving
- Heat oil in a large skillet over medium heat. Add onion, garlic, salt, pepper, saffron and hot pepper flakes. Cook until golden, about 5 min. Stir in rice until grains are shiny and coated. Pour in tomato juice, broth and lemon juice; bring to a boil. Cover; reduce heat and simmer 15 min. Increase heat to medium and stir in corn and green pepper. Cover and cook 5 min. Stir in shrimp and cook, covered, until heated through, about 2 min. Let stand 5 min. before serving. Squeeze lemon juice over rice and sprinkle with green onions to garnish.
JAMBALAYA WITH ANDOUILLE SAUSAGE, CHICKEN, AND SHRIMP ...
From foodandwine.com
5/5 (2)Total Time 50 minsCategory Stews
- Preheat oven to 350°F. Heat butter and oil in a large Dutch oven over medium-high, stirring occasionally, until butter is melted, about 1 minute. Add chicken; cook, stirring occasionally, until lightly browned on all sides, about 8 minutes. Using a slotted spoon, transfer chicken to a plate lined with paper towels. Add sausage to Dutch oven; cook, stirring occasionally, until well browned, about 6 minutes. Transfer sausage to plate with chicken. Do not wipe out Dutch oven.
- Add onion, bell pepper, and celery to Dutch oven; cook over medium-high, stirring often, until tender, about 5 minutes. Add garlic and Creole seasoning; cook, stirring constantly, until mixture is fragrant and lightly browned, about 1 minute.
- Return browned chicken and sausage to the pot, and stir in tomatoes, broth, rice, salt, thyme, pepper, and bay leaves. Bring to a boil over high, and stir in shrimp. Cover Dutch oven, and transfer to oven. Bake until rice is tender and chicken and shrimp are cooked through, 20 to 25 minutes. Remove from oven; gently stir jambalaya to evenly redistribute any liquid. Garnish with scallions and serve.
BROWN RICE JAMBALAYA - THAT GIRL COOKS HEALTHY
From thatgirlcookshealthy.com
4.7/5 (7)Total Time 1 hr 10 minsCategory Main EntreeCalories 400 per serving
- Pour the tomato/puree into the pan then season with the garlic powder, cayenne, paprika, oregano, black pepper, thyme, bay leaves along with the cajun seasoning.
SHRIMP JAMBALAYA RECIPE | EATINGWELL
From eatingwell.com
5/5 (1)Total Time 45 minsCategory Healthy Brown Rice RecipesCalories 245 per serving
- Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact, if desired. Rinse and pat dry with paper towels. In a very large skillet heat 1 tablespoon of the oil over medium heat. Toss shrimp with 1 teaspoon of the Cajun seasoning to coat. Cook the shrimp in the hot oil for 2 to 4 minutes or until shrimp are opaque, stirring frequently. Remove shrimp from skillet; keep warm.
- If needed, heat an additional 1 tablespoon oil over medium heat. Cook the sweet pepper, onion, celery, and garlic in the hot oil for 8 to 10 minutes or until vegetables are tender, stirring occasionally. Stir in tomatoes, chicken broth, tomato paste, remaining 1 teaspoon Cajun seasoning, bottled hot pepper sauce, and salt. Bring to boiling; reduce heat. Simmer, uncovered, about 6 minutes, stirring occasionally. Stir in shrimp and lemon juice and heat through.
- Evenly divide rice among four shallow serving bowls. Evenly divide jambalaya among bowls. Top each serving with 1 tablespoon of the green onions. If desired, sprinkle with additional Cajun seasoning.
EASY SHRIMP JAMBALAYA RECIPE WITH INSTANT RICE - MINUTE® RICE
From minuterice.com
- Ready in just 20 minutes, this simple and savory Shrimp Jambalaya is perfect for a Mardi Gras meal! Or, make it any time you’re craving a taste of Louisiana. Step 1
- Heat butter in a large skillet set over medium heat. Add onion and green pepper and sauté for 3-4 minutes, until lightly browned. Step 2
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