Creole Seafood Jambalaya Recipes

CREOLE JAMBALAYA

Steps:

• In a Dutch oven over medium-high heat, saute the onion, celery and green pepper in butter until tender. Add garlic; cook 1 minute longer. Add the next 9 ingredients; bring to a boil over medium-high heat. Reduce heat; cover and simmer until rice is tender, about 25 minutes. , Add shrimp and parsley; simmer, uncovered, until shrimp turn pink, 7-10 minutes.

AUTHENTIC JAMBALAYA RECIPE (EASY & HEALTHY JAMBALAYA)

Steps:

• Heat the oil on medium in a large Dutch oven on the stove top.
• Add onion, celery, and bell pepper and cook about 5 minutes.
• Add garlic, basil, oregano, and thyme and stir. Cook for about 5 more minutes.
• Add the chicken and sausage and let brown for 5-10 minutes, stirring often.
• Add cayenne pepper and paprika to the meat mixture and blend lightly.
• Pour in the crushed tomatoes, chicken broth, and rice and mix. Bring to a light boil, then lower the heat to 1-2 and cover.
• Cook covered on low for 45 minutes, stirring a couple times to make sure the rice isn't sticking to the bottom.
• During the last 5-10 minutes of cooking, add the shrimp to the top of the mixture and cover. Check again after about 5 minutes and flip shrimp over, making sure not to cover it deeply so you can keep an eye on its doneness. Cover and cook 5 more minutes or until shrimp is opaque pink and white.
• Serve right away with a side salad and crusty bread if desired.

HATTIE'S CREOLE JAMBALAYA

Steps:

• Coat a large, deep skillet with olive oil and keep on high heat until oil sizzles.
• Dredge chicken and shrimp in flour and add to skillet with andouille sausage. Lower heat and remove the par-cooked shrimp. Add garlic, peppers, celery, okra, and onion and cook on low heat for about 4 minutes, stirring constantly. Add all seasoning and diced tomatoes and Worcestershire.
• Add uncooked rice and simmer for 2 to 3 minutes on low heat. Add stock and tomato juice, then simmer for 5 minutes on medium heat, taking care to stir to prevent sticking. Once rice has completely cooked, add shrimp and crawfish; simmer for 2 minutes.
• Serve in a deep bowl and garnish with fresh chopped scallions and parsley.

CREOLE SEAFOOD JAMBALAYA

Steps:

• Melt butter in deep skillet or saucepan.
• Saute scallions, pepper, celery and garlic and cook over medium-high heat until tender.
• Stir in shrimp and oysters.
• Cook 5 minutes, then add remaining ingredients, except rice.
• Reduce heat and simmer 10-15 minutes.
• Stir in rice, cover and cook 45-60 minutes or until rice is tender.

SEAFOOD JAMBALAYA

Steps:

• Combine the butter and sausage in a Dutch oven or heavy-gauge pot over high heat, and saute for about 6 minutes, stirring occasionally. Add the bell pepper, onion, celery, and garlic, and season with Creole seasoning, salt, and black pepper. Saute, still over high heat, for about 8 minutes, or until the natural sugars in the vegetables have browned and caramelized.
• Add the tomatoes, shrimp, fish, and bay leaf, and stir. Add the rice, stir gently, and add the water. Gently move a spoon across the bottom of the pot, making sure that the rice is not sticking. Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes or until the rice has absorbed most of the liquid. Turn off the heat, then fold in the oysters, cover, and let sit for about 8 minutes, during which time the jambalaya will continue cooking from residual heat.
• To serve, transfer to a serving bowl, and mix in the green onions. Season with hot sauce.
• Thoroughly combine all ingredients in a blender, food processor, or mixing bowl, and pour the mixture into a large glass or plastic jar. Seal it so that it's airtight. It will keep indefinitely.

AUTHENTIC CREOLE JAMBALAYA

Steps:

• Saute onion, green pepper, celery, garlic in melted butter Add shrimp and ham and saute about 5 minutes.
• Stir in tomatoes and cook 10 minutes.
• Stir in rice, add seasoning and liquid.
• Bring to a boil cover and simmer until rice is done.

JAMBALAYA RECIPE (CREOLE)

Steps:

• Heat 1 tablespoon of oil in a large pot or Dutch oven over medium heat. Season the sausage and chicken pieces with half of the Cajun seasoning.
• Brown sausage in the hot oil; remove with slotted spoon and set aside. Add remaining oil to the pot and sauté chicken until lightly browned. Remove with slotted spoon; set aside.
• Sauté the onion, bell pepper and celery until onion is soft and transparent. Add the garlic and cook until fragrant (30 seconds).
• Stir in the tomatoes; season with salt, pepper, thyme, oregano, red pepper flakes (or Cayenne powder), hot pepper sauce, Worcestershire sauce, and the remaining Cajun seasoning. Stir in the okra slices (or file powder), chicken and sausage. Cook for 5 minutes, while stirring occasionally.
• Add in the rice and chicken broth, bring to a boil, then reduce heat to low-medium. Cover and let simmer for about 20 to 25 minutes, or until liquid is absorbed and rice is cooked, while stirring occasionally.
• Place the shrimp on top of the Jambalaya mixture, stir through gently and cover with lid. Allow to simmer while stirring occasionally, until the shrimp are cooked through and pink (about 5-6 minutes, depending on the size/thickness of the shrimp being used).
• Season with a little extra salt and pepper if needed and remove from heat. Adjust heat with extra hot sauce, Cayenne pepper or Cajun seasoning. Serve immediately with sliced green onions and parsley.

CREOLE-STYLE RED JAMBALAYA WITH CHICKEN, SAUSAGE, AND SHRIMP RECIPE

Steps:

• Preheat oven to 325°F (160°C). Season chicken all over with salt and pepper. In a Dutch oven, heat oil over medium-high heat until shimmering. Add chicken and cook, turning, until browned on both sides, about 6 minutes per side. Transfer chicken to a cutting board and let rest for 5 minutes, then cut into 1/2-inch chunks and set aside.
• Meanwhile, add sausage to Dutch oven and cook, stirring often, until just starting to darken, about 3 minutes; lower heat and/or add oil at any point to prevent burning. Add onion, bell pepper, celery, and garlic and cook, stirring and scraping bottom of Dutch oven, until browned bits have come loose and vegetables just begin to turn lightly golden, about 8 minutes.
• Stir in rice and return to a simmer. Cover with lid and transfer to oven. Bake until liquid is fully absorbed and rice is tender, about 40 minutes.
• Serve, passing hot sauce at the table for diners to add to taste.