Skillet Jambalaya Food

SKILLET SHRIMP JAMBALAYA

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.

JAMBALAYA

Steps:

• Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
• In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
• Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.

SKILLET JAMBALAYA

Steps:

• Season shrimp with salt and pepper and set aside.
• Heat oil in 12-inch skillet over medium heat until shimmering. Add andouille, onion, bell pepper, Old Bay, and 1/2 tsp salt and cook until onion is softened, about 5 minutes. Stir in rice, garlic, and tomato paste and cook until fragrant, about 30 seconds.
• Stir in broth and bring to simmer, scraping up browned bits. Cover and cook over medium-low heat until liquid is absorbed, about 5 minutes.
• Scatter shrimp over rice and continue to cook, covered, until rice is tender and shrimp are cooked through, about 5 minutes. Off heat, let rice sit for 2 minutes. Stir in parsley, season with salt and pepper to taste, and serve.
• Note : If you don't have instant rice on hand or if you would like to use long-grain rice, follow this method :
• Substitute 1 1/2 cups long-grain rice for instant rice and increase broth amount to 4 cups. Extend rice cooking time in step 3 to about 20 minutes, then add shrimp and continue with recipe as directed.
• Test Kitchen Tip for Seasoning Shrimp : To save time, we thought we'd skip seasoning our shrimp prior to cooking, but tasters noticed a difference. For the best-tasting shrimp, season the raw shrimp with salt and pepper and let sit for 10 minutes before cooking.

JAMBALAYA SKILLET

Steps:

• In a large skillet, cook the chicken in butter over medium heat until no longer pink. Add the kielbasa, tomatoes, broth, green pepper and onion; bring to a boil. Stir in the rice, salt if desired and hot pepper sauce. Remove from the heat; cover and let stand for 5 minutes.

EASY SKILLET JAMBALAYA

Steps:

• 1. Over medium heat mix first 6 ingredients and bring to a good simmer (about 10min).
• 2. Add in bell pepper and shrimp. Cook until shrimp is done (turns pink and just starts to curl).
• *Note* you can add the bell pepper in sooner if you like them cooked to a softer texture, we like ours still crunchy so I waited until I put the shrimp in to add it.

SKILLET JAMBALAYA WITH A KICK

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.