Cajun Shrimp And Crab Jambalaya Recipes

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.

CAJUN JAMBALAYA

Steps:

• In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.

CAJUN SHRIMP AND CRAB JAMBALAYA

Steps:

• Lightly coar a large geavy skilled with nonstick cooking spray and set over medium heat. Add oil and flour and stir consistantly until roux turns deep mahogany brown, about 5 minutes. Add onions, green pepper, celery and bacon; saute until vegetables are soft, about 5 minutes longer.
• Stir in tomatoes in puree, broth, rice and Old Bay seasoning; bring to a boil over high heat. Reduce heat to medium-low, cover and simmer until most of liquid is absorbed and rice is almost tender, about 20 minutes.
• Fold in shrimp and cook just until shrimp are pink and firm, about 5 minutes.
• Gently fold in crab; cover and cook 1 minute. Remove from heat and let stand 3 minutes. Sprinkle with cilantro.

CAJUN JAMBALAYA

Steps:

• For the Creole seasoning: Combine the salt, black pepper, cayenne, garlic powder, onion powder, paprika, white pepper and cumin in a medium bowl.
• For the jambalaya: Heat 2 tablespoons oil in a 5-quart heavy-bottomed pot or large Dutch oven over medium heat. Rub the chicken with the remaining 2 tablespoons oil and 2 tablespoons of the Creole seasoning in a medium bowl until evenly coated. Add the chicken to the pot and cook until golden brown, about 5 minutes. Transfer the chicken to a large bowl. Add the sausage to the pot and cook until browned, 4 to 5 minutes. Transfer to the large bowl with the chicken. The bottom of the pot should be covered with browned bits.
• Add the celery, onions and peppers and cook, stirring and scraping the bottom of the pot occasionally, until the onions are translucent, about 3 minutes. Stir in the garlic, bay leaf, cayenne, thyme and 2 teaspoons Creole seasoning. Add the rice and stir once or twice to coat. Stir in the tomato paste, Worcestershire sauce, cooked chicken and sausage and remaining Creole seasoning. Stir in the chicken stock. Bring to a boil, cover and reduce the heat to a simmer. Cook until the liquid is reduced, and you see little holes on the top, about 30 minutes.
• Use a fork to stir in half of the green onions and fluff the rice. Cover and cook for 10 minutes. Taste and adjust the seasoning. Garnish with the remaining green onions and serve immediately.

SHRIMP JAMBALAYA

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.

CAJUN SHRIMP AND CRAB OVER POLENTA

Steps:

• Sausage -- In a large saute pan, add the sausage and cook 3-5 minutes until golden brown. Remove and put on a plate lined with a paper towel to drain. Reserve the drippings in the pan.
• Vegetables -- Add the onion, green pepper, jalapeno and garlic and cook another minute or so.
• Sauce -- Once the vegetables have cooked a minute or two, add the flour, add the chicken broth and bring to medium heat until it thickens slightly. Reduce to medium low and stir in the seasoning (celery seed, cajun seasoning, Old Bay and pepper flakes, salt and pepper to taste), shrimp and cook until they begin to curl and turn pink. Just 2-3 minutes.
• Then before the shrimp are done, add the sausage back in and mix well, then add the crab meat and lightly toss so you don't break up the crab too much.
• Polenta -- Whether it is quick cooking or regular cooking, just follow the directions according to directions. When done, just stir in the cheese and any salt and pepper if needed.
• Serve -- Top the shrimp and crab over the polenta and enjoy and great comfort food meal.