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
SHRIMP, SAUSAGE, AND FISH JAMBALAYA
Did a lot of research on jambalaya and reviewed a number of recipes and came up with the following. I like white fish and, while not traditional, added chunks of cod fillet to this dish. You want to add the shrimp and fish to the dish with about 10 minutes to go so it does not overcook. Cook uncovered if it is soupy and covered if it is not during these last 10 minutes. Finally, try to find andouille sausage if possible. It makes all the difference.
Provided by Baron
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Time 1h40m
Yield 6
Number Of Ingredients 17
Steps:
- Melt butter in a heavy-bottomed pot over medium-high heat. Cook andouille sausage in the melted butter until completely browned, about 5 minutes. Remove the sausage with a slotted spoon to a plate lined with paper towel.
- Cook and stir onion, celery, and green bell pepper in the butter remaining in the pot until the onion becomes translucent, 5 to 10 minutes.
- Stir garlic into the onion mixture; cook and stir together for 1 minute.
- Stir tomato paste through the vegetable mixture; cook and stir another 3 to 5 minutes.
- Return andouille sausage to the pot along with diced tomatoes, Worcestershire sauce, Cajun seasoning, and black pepper; stir to combine.
- Pour chicken broth over the sausage mixture; bring to a boil.
- Stir rice into the mixture, place a cover on the pot, reduce heat to medium-low, and cook undisturbed until the rice is tender, 25 to 30 minutes.
- Add shrimp and cod to the rice mixture. Increase heat to medium-high and cook until the mixture comes to a boil; reduce heat again to medium-low and cook uncovered another 10 minutes, stirring occasionally.
- Season with salt and fold parsley into the jambalaya to serve.
Nutrition Facts : Calories 621.6 calories, Carbohydrate 66.8 g, Cholesterol 156.6 mg, Fat 23 g, Fiber 3.8 g, Protein 34.5 g, SaturatedFat 10.1 g, Sodium 1880.1 mg, Sugar 8 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
CAJUN JAMBALAYA WITH CATFISH, SCALLOPS AND SHRIMP
A smokey, spicy, seafood Jambalaya. I made with brown rice because that is what we enjoy, please do use your favorite rice but adjust liquid and cooking times accordingly. Do check out Recipe #477279, it is what gives the smokiness.
Provided by Rita1652
Categories Gumbo
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a bowl combine shrimp, scallops, catfish and Creole seasoning, and work in seasoning well.
- In a large, heavy, pot heat oil over high heat.
- Saute the onion, peppers and celery, 5 minutes. Add garlic, tomato sauce, bay leaves, Worcestershire and chipotle sauces.
- Stir in rice and add broth.
- Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes for white 30 minutes for brown rice.
- Brown rice:.
- Check after 20 minutes and add more broth if using brown rice if needed,.
- When rice is just tender add shrimp, scallops, catfish mixture and sausage. Cook until seafood is done, about 10 minutes more.
- Season to taste with salt, pepper and Creole seasoning BUT more then likely you won`t need to.
Nutrition Facts : Calories 528.1, Fat 26.5, SaturatedFat 7.6, Cholesterol 82.5, Sodium 1266.7, Carbohydrate 39.3, Fiber 1.9, Sugar 5.8, Protein 31.2
SLOW COOKER SHRIMP & SAUSAGE JAMBALAYA
This is very easy and wonderful to come home to after a long day at work. Even after cooking for 8 hours the vegetables are crisp and tasty. I use 1 tablespoon bayou blast (emeril) instead of red pepper sauce and turkey kielbasa for the sausage. I cook my rice in a rice-cooker. My teenagers say it is the best meal that I make. What an easy & tasty dinner this is!
Provided by MA HIKER
Categories One Dish Meal
Time 8h30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Mix all ingredients except shrimp and rice in a large slow cooker.
- Cover and cook on low setting 7 to 8 hours (or high for 3 to 4 hours).
- Stir in shrimp. Cover and cook on high heat about 1/2 hour or until shrimp are pink and firm.
- Serve with rice.
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.
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
JAMBALAYA DELUXE
This dish uses a variety of seafood for the seafood lover, along with chicken and sausage and is a zesty and spicy dish served over angel hair spaghetti. Great with a side of salad and Italian bread.
Provided by LASmith
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h45m
Yield 24
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large pot over medium-high heat. Stir in the chicken and garlic, followed by the sausage links. Cook, stirring occasionally, until the sausage is firm enough to slice, about 10 minutes. Slice the sausages into 1/2 inch thick pieces, and return to the pot.
- Puree the stewed tomatoes, diced tomatoes, and tomato paste in batches using a blender. Stir the tomato mixture into the pot along with the shrimp boil. Bring to a simmer and cook for 15 minutes. Stir in the clams, mussels, shrimp, and scallops, then simmer 30 minutes longer. Remove from the heat, and allow to stand for 15 minutes.
- While the jambalaya is cooling, bring a large pot of lightly-salted water to a rolling boil; stir in the angel hair pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink. Serve the jambalaya over the cooked pasta.
Nutrition Facts : Calories 316 calories, Carbohydrate 35 g, Cholesterol 64.8 mg, Fat 8.4 g, Fiber 3.5 g, Protein 24.2 g, SaturatedFat 1.9 g, Sodium 821.3 mg, Sugar 10 g
SHRIMP AND SCALLOP PASTA IN CAJUN GARLIC CREAM SAUCE
Shrimp and scallop pasta in Cajun cream sauce is a house favorite! Giant shrimp or king prawns, scallops and Andouille sausage (or use chicken or turkey Andouille sausage) sautéed with peppers and onions in a lighter spicy Cajun cream sauce tossed with gluten-free fusilli pasta noodles.
Provided by Danielle Fahrenkrug
Categories Main
Time 40m
Number Of Ingredients 19
Steps:
- Cook the vegetables: In a medium skillet heat 1 tablespoon of olive oil and add the onions, red bell pepper slices and green bell pepper slices. Heat on medium-high until the onions become translucent about 10 minutes continuously mixing. Set aside until ready to use.
- Prepare the meat: In a skillet add olive oil then the shrimp and scallops. Cover and heat for 5 minutes on medium heat or until the shrimp starts to turn pink and the scallops are no longer translucent. Make sure not to over-cook them. Remove from the pan and set aside to cool. Meanwhile slice the sausage. When the shrimp and scallops are cool enough to handle remove the legs, shells and tails of the shrimp then cut each shrimp into thirds. Cut the scallops in half or thirds as well so you have the seafood in large chunks. Set the meat aside until ready to use.
- Make the Cajun cream sauce: In a saucepan or skillet add the garlic and heat on low-medium about 1 minute then add the cream cheese, half and half, Parmesan cheese, white wine, vegetable bouillon, tomato paste, 1-2 Tablespoon Cajun seasoning (for a super spicy dish use up to 2 tablespoons and for a more mild dish use 1 tablespoon), salt and pepper. Mix it continuously to melt the cheeses and combine the flavors. Cover and heat on low for about 15-30 minutes while you make the pasta.
- Make the pasta according to the package directions. Reserve ¼ cup of the water then drain the noodles. In a large bowl mix together the noodles, sausage, shrimp, scallops, cooked onions and peppers and desired amount of the sauce. If the sauce is too thick add a little of the reserve water from the noodles. Toss to combine the ingredients well and garnish with freshly chopped parsley.
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
SHEET-PAN SHRIMP AND SAUSAGE JAMBALAYA
Looking for an Easy Recipe to Celebrate Mardi Gras or Just a Delicious Dinner Idea? Either Way, This Sheet-Pan Shrimp and Sausage Jambalaya ...
Provided by Jeff O'connor
Time 23m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 °F.
- On a large rimmed baking sheet, place 6 ounces sliced andouille sausage and 1 ½ cups sliced yellow onion. Drizzle with 1 tablespoon olive oil and ½ teaspoon Creole seasoning. Toss to coat well. Bake in the preheated oven until the sausage blisters and the onions are softened for about 8 minutes.
- Meanwhile, in a bowl, toss 12 ounces large peeled, deveined raw shrimp with 1 teaspoon Creole seasoning and the remaining 1 tablespoon olive oil.
- Remove the baking sheet from the oven and arrange the seasoned shrimp in an even layer over the sausage mixture. Return to the oven, and bake until pink for about 4 minutes.
- Stir together 2 packages rice, 1 ½ cups chunky salsa, and the remaining ½ teaspoon Creole seasoning.
- Remove the baking sheet from the oven and spoon the rice over and around shrimp and sausage, and return to the oven. Bake until the rice is heated through and tender for about 6 minutes.
- Garnish with thinly sliced scallions, and serve hot.
Nutrition Facts : Calories 383, Fat 18,9g, Carbohydrate 27,7g, Protein 27,4g, Cholesterol 146mg, Sodium 1748mg
SHRIMP AND CRAWFISH JAMBALAYA
Steps:
- In a very large skillet or pot, lightly brown the sausage in the oil over medium heat.
- Add the onion, celery, green pepper, garlic, thyme, basil , and black pepper. Cook, stirring frequently, for 10 minutes.
- Stir in both cans of tomatoes (with their juice), chicken stock , water, and both paprikas. Bring to a simmer and cook, uncovered, for 10 minutes. Preheat the oven to 350 F.
- Stir in the rice and transfer the contents of the pot to a large roasting pan lightly coated with cooking spray (a disposable foil roasting pan is fine; be sure to support the underside with a baking sheet when lifting.) Cover with foil and bake at 350 F for 30 minutes.
- Saute the shrimp in the butter until the shrimp are just barely opaque. Stir in the crawfish tails (and any fat) and sauté until the tails are just heated through.
- Stir the shrimp, crawfish tails, and parsley into the jambalaya. Taste and add salt if needed ( celery salt is a good choice.) Re-cover with foil and return the pan to the oven for an additional 7 to 10 minutes if serving immediately. If the jambalaya will be reheated and served at a later time, skip this step.
- Sprinkle with the scallion tops , if desired, and serve.
Nutrition Facts : Calories 274 kcal, Carbohydrate 23 g, Cholesterol 120 mg, Fiber 3 g, Protein 19 g, SaturatedFat 4 g, Sodium 694 mg, Sugar 5 g, Fat 12 g, ServingSize 8 to 12 servings, UnsaturatedFat 0 g
SCALLOP, SHRIMP, & SAUSAGE JAMBALAYA
Make and share this Scallop, Shrimp, & Sausage Jambalaya recipe from Food.com.
Provided by CJAY8248
Categories Easy
Time 6h20m
Yield 1 crockpot, 6 serving(s)
Number Of Ingredients 18
Steps:
- In a large skillet, heat the olive oil over medium heat. Add the onion, celery and bell pepper and cook, stirring often, until the onion is softened, about 5 minutes. Add the rice and garlic and cook, stirring constantly, for 1 minute. Transfer the mixture to a 3 1/2 quart slow cooker. Add the tomatoes with their juice, clam juice, water, worcestershire, thyme, oregano, salt, black pepper, and cayenne pepper. Break up the tomatoes with the side of a spoon. Cover and cook until the rice is barely tender, 5-6 hours on low. Meanwhile, in a medium skillet over medium heat, cook the sausage, turning often, until browned, about 5 minutes. During the last 15 minutes of cooking, stir the sausage, shrimp, and scallops into the jambalaya. Increase the heat to high, cover, and cook just until the shellfish are firm. Serve immediately.
Nutrition Facts : Calories 411.6, Fat 16.4, SaturatedFat 4.5, Cholesterol 92.1, Sodium 954.8, Carbohydrate 40.1, Fiber 2.5, Sugar 5.7, Protein 24.9
SHRIMP, SCALLOP AND SAUSAGE JAMBALAYA
I used to cook Zatarains jambalaya all the time. I still do, but this version really is great. The scallops add a little sweetness and
Provided by SoChic
Categories Cajun
Time P1DT1h25m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- In a large skillet, heat the oil over medium heat. Add the onion, celery, and bell pepper and cook, stirring often, until the onion is softened, about 5 minutes. Add the rice and garlic and cook, stirring constantly, for 1 minute. Transfer the mixture to a 3 1/2 quart slow cooker.
- Add the tomato juice, clam juice, water, Worcestershire sauce, thyme, oregano, salt, black and cayenne peppers, and break up the tomatoes with the side of a spoon. Cover and slow cook until the rice is barely tender, 5 to 6 hours on low.
- Meanwhile, in a medium skillet over medium heat, cook the sausage, turning often, until browned, about 5 minutes.
- During the last 15 minutes of cooking, stir the sausage, shrimp and scallops into the jambalaya. Increase the heat to high (300°) cover, and cook just until the shellfish are firm. Serve immediately.
Nutrition Facts : Calories 618, Fat 24.8, SaturatedFat 6.8, Cholesterol 139.9, Sodium 1596.1, Carbohydrate 60.1, Fiber 5, Sugar 12.5, Protein 38.9
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- Toss the shrimp in 1/4 t each Old Bay and creole seasoning. Set aside. Separately, do the same with the cod.
- In a large, heavy pot, heat the olive oil. Add the sausage and cook over high heat, stirring occasionally, until well browned. Add the veggies and season with a pinch each salt (to get them to soften) and pepper. Cook, stirring regularly, until softened (~5 minutes).
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- Heat a large skillet over medium heat. Add the oil, heat for about 1 minute, and then add the chopped celery, onion, carrot, and bell pepper. Cook the vegetables for about 7-10 minutes, covered. Uncover, then stir in the garlic and fresh thyme.
- Add the sausage slices to the skillet. Cook them for about 5 minutes, stirring occasionally, to brown each side of the sausage.
- Add the tomato paste and chicken broth to the skillet. Season the veggies/sausage mixture with the Cajun spice, salt and pepper, and the smoked paprika.
- Pour the cauliflower rice into the skillet, stirring the jambalaya until the cauliflower is well combined with the other ingredients. Cook the cauliflower for another 5-8 minutes, or until the cauliflower rice is tender (but not mushy). If using frozen riced cauliflower, it will release moisture, which will eventually cook out.
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- Heat olive oil in a large Dutch oven over medium-high heat. Add chopped onion, chopped bell pepper, minced garlic, and sausage; sauté 5 minutes or until vegetables are tender.
- Add rice and the next 7 ingredients (through bay leaf); cook 2 minutes. Add broth, water, tomato paste, hot pepper sauce, and diced tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add shrimp; cook 5 minutes. Let stand 5 minutes. Discard bay leaf. Stir in parsley.
JAMBALAYA WITH ANDOUILLE SAUSAGE, CHICKEN, AND SHRIMP ...
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5/5 (1)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.
EASY JAMBALAYA RECIPE WITH SHRIMP AND SAUSAGE - INSPIRE A ...
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Ratings 1Category Main CourseCuisine FrenchTotal Time 45 mins
- To a large skillet, saute the mushrooms and onions in the olive oil until tender over medium heat. If using raw shrimp, add them now and saute a minute or two until lightly cooked. Also add the sliced sausage.
- Add the stewed tomatoes and break up large chunks with your spoon. Add the jambalaya mix and water. Cover and simmer over low heat 25-30 minutes or until the rice is tender.
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- 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.
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