Finallywroteitdown Chicken Sausage And Shrimp Jambalaya Recipes

FINALLYWROTEITDOWN CHICKEN, SAUSAGE AND SHRIMP JAMBALAYA

Steps:

• In a large Dutch oven, cook the smoked sausage in the olive oil until browned; add the onion and garlic and saute until golden and transparent.
• Add the uncooked rice and cook, stirring briskly, until just starting to turn golden, then add the chicken broth and Worcestershire Sauce, stirring to combine with the rice-sausage-onion-garlic mixture.
• Bring to a boil, then reduce heat and add the cooked chicken, thyme, oregano, bay leaves, cayenne pepper, white pepper and black pepper.
• Cook, covered, over low heat for about 30 to 40 minutes; add more liquid if you need to.
• Then add the shrimp, cover, and cook for another 10 minutes or until shrimp is pink and cooked through.
• Season to taste with salt and more pepper if you like.

CHICKEN AND SHRIMP JAMBALAYA

Steps:

• In food processor, pulse onion, celery, red pepper, and garlic until chopped fine, about six 1-second pulses, scraping down sides of bowl once or twice. Do not overprocess; vegetables should not be pureed.
• Heat oil in large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking, about 2 minutes. Add chicken, skin-side down, and cook until golden brown, about 5 minutes. Using tongs, turn chicken and cook until golden brown on second side, about 3 minutes longer.
• Transfer chicken to plate and set aside. Reduce heat to medium and add andouille; cook, stirring frequently, until browned, about 3 minutes. Using slotted spoon, transfer sausage to paper towel-lined plate and set aside.
• Reduce heat to medium-low, add vegetables, and cook, stirring occasionally and scraping bottom of pot with wooden spoon, until vegetables have softened, about 4 minutes.
• Add rice, salt, thyme, and cayenne; cook, stirring frequently, until rice is coated with fat, about 1 minute. Add tomatoes, reserved tomato juice, clam juice, chicken broth, bay leaves, and browned sausage to pot; stir to combine.
• Remove and discard skin from chicken; place chicken, skinned-side down, on rice. Bring to boil, reduce heat to low, cover, and simmer for 15 minutes. Stir once, keeping chicken on top, skinned-side down. Replace cover and continue to simmer until chicken is no longer pink when cut into with paring knife, about 10 minutes more;.
• Transfer chicken to clean plate and set aside. Scatter shrimp over rice, cover, and continue to cook until rice is fully tender and shrimp are opaque and cooked through, about 5 minutes more.
• While shrimp are cooking, shred chicken. When shrimp are cooked, discard bay leaves; off heat, stir in parsley and shredded chicken, and serve immediately.

CHICKEN, SAUSAGE & SHRIMP JAMBALAYA RECIPE - (4/5)

Steps:

• In a large pot or dutch oven, over medium heat, render the bacon. Set on paper towels to drain. Remove excess grease, leaving 2 tablespoons in pan. Add andouille sausages to pan & cook until browned. Take out & drain on paper towels. Season the chicken with salt and pepper and add to the pot. Cook, stirring occasionally, until the chicken is browned. Remove all the meat to a bowl. Add the onions and cook for about 15 minutes, until beginning to caramelize. Add the bell peppers, jalapenos and garlic to the pot and continue cooking, stirring frequently, until vegetables are softened, about 5 minutes. Add the meat back to the pot. Stir in the rice, thyme, bay leaves, paprika, cayenne, one teaspoon of salt and 1 teaspoon of freshly ground pepper. Cook for about 2 to 3 minutes until spices are evenly distributed. Turn the heat up to medium high and add the crushed tomatoes and chicken broth. Stir and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 15 minutes. Season the shrimp with salt and pepper and stir into the rice. Put the lid back on the pot, turn off the heat, and leave to sit for another 10 minutes. The heat inside the pot will cook the shrimp. Remove the lid, fluff with a fork, and serve

JAMBALAYA WITH SHRIMP AND ANDOUILLE SAUSAGE

Steps:

• Heat olive oil in a large dutch oven over medium high heat. Add chopped onion, chopped bell pepper, minced garlic, and sausage; saute' 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.

CHICKEN, SHRIMP AND SAUSAGE JAMBALAYA

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.