Jambalaya Shrimp Recipes

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SHRIMP JAMBALAYA



Shrimp Jambalaya image

This relaxed take on the popular New Orleans shrimp stew comes together in about an hour, so you can get a taste of the Big Easy on a weeknight. Just make a quick slurry of onion, bell pepper, ham, parboiled rice, garlic, cayenne, thyme and tomatoes. Let it simmer until the rice is tender, about 20 minutes. Stir in the shrimp, cook for a few minutes, and voila. You're done, cher. Just don't forget to season well with salt and pepper and taste as you go.

Provided by Mark Bittman

Categories     soups and stews, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 13

1/4 cup extra virgin olive oil
2 cups diced onions
2 cups diced bell pepper, preferably red or yellow
1/2 cup chopped ham (optional)
Salt and black pepper
1 1/2 to 2 cups parboiled long-grain brown rice (see recipe)
2 tablespoons chopped garlic
1/2 teaspoon cayenne, or to taste
Several sprigs fresh thyme
2 cups peeled, seeded and chopped tomatoes (canned are fine; drain first)
3 to 4 cups shrimp stock, other stock or water
2 pounds shrimp, peeled (and deveined, if you like) and cut into pieces if very large
1/2 cup chopped fresh parsley leaves or sliced scallions (or both), for garnish.

Steps:

  • Put olive oil in a medium casserole over medium heat. Add onions, bell pepper and ham, if using. Sprinkle with salt and pepper. Cook, stirring occasionally, until onions soften and everything begins to brown, about 10 minutes.
  • Add rice, garlic, cayenne and thyme, and stir for about 1 minute. Add tomatoes and cook, stirring, for 5 minutes, or until tomatoes begin to break up.
  • Stir in stock. Bring to a boil, turn heat to medium and cook, uncovered, about 20 minutes, stirring occasionally, until rice is tender, adding liquid if necessary. Rice should be tender, not soupy.
  • Add shrimp and stir with a fork. Cook 2 to 3 minutes, then cover and let rest for 10 to 20 minutes. Garnish as you like and serve.

Nutrition Facts : @context http, Calories 349, UnsaturatedFat 7 grams, Carbohydrate 42 grams, Fat 10 grams, Fiber 4 grams, Protein 22 grams, SaturatedFat 2 grams, Sodium 892 milligrams, Sugar 4 grams, TransFat 0 grams

SHRIMP JAMBALAYA



Shrimp Jambalaya image

The chef Paul Prudhomme's unassailably authentic seafood jambalaya requires two hours of cooking time, apart from the preparation. This version stands up reasonably well, and cuts down the preparation and cooking time to just under 60 minutes.

Provided by Pierre Franey

Categories     dinner, sauces and gravies, main course

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 17

2 pounds shrimp in the shell
2 tablespoons corn, peanut or vegetable oil
2 tablespoons flour
1 cup finely chopped onion
1 cup finely chopped green onions or scallions
1 cup finely chopped green pepper
1 cup finely chopped celery
1 tablespoon finely minced garlic
1 cup cooked ham cut into 1/2-inch cubes
2 cups crushed imported tomatoes
1/2 teaspoon dried thyme
1 teaspoon dried crushed oregano
1 cup uncooked long-grain rice, optional, or serve the dish with Creole rice (see recipe)
Salt to taste if desired
Freshly ground pepper to taste
5 cups shrimp broth (see recipe) or water
1/2 cup finely chopped green onion or scallions, optional, for garnish

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.

Nutrition Facts : @context http, Calories 288, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 8 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 975 milligrams, Sugar 3 grams, TransFat 0 grams

CHEF JOHN'S SAUSAGE & SHRIMP JAMBALAYA



Chef John's Sausage & Shrimp Jambalaya image

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

2 tablespoons butter
8 ounces andouille sausage, cut into 1/4-inch slices
2 tablespoons ground paprika
1 tablespoon ground cumin
½ teaspoon cayenne pepper
½ cup diced tomatoes
1 large green bell pepper, diced
2 stalks celery, sliced 1/4 inch thick
4 green onions, thinly sliced
1 teaspoon salt
1 bay leaf
1 cup uncooked brown rice
3 cups chicken stock
1 pound large shrimp, peeled and deveined
salt and ground black pepper to taste

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

SHRIMP AND SAUSAGE JAMBALAYA



Shrimp and Sausage Jambalaya image

Provided by Food Network

Categories     main-dish

Yield 6 to 8 servings

Number Of Ingredients 24

1 tablespoon olive oil
1 pound sausage, such as kielbasa or andouille, sliced
1 pound smoked ham, cubed
1 tablespoon butter
1 medium onion, diced
1 cup diced celery
1 green bell pepper, cored and diced
1 red bell pepper, cored and diced
1 cup seeded and diced tomato
3 garlic cloves, minced
1 jalapeno pepper, seeded and minced OR 1/2 teaspoon cayenne
2 teaspoons diced fresh oregano
1 teaspoon diced fresh thyme
2 tablespoons tomato paste
6 cups chicken stock, preferably homemade
3 cups long-grain rice, rinsed
3 bay leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 to 8 dashes hot sauce, optional (recommended: Tabasco)
1/2 cup chopped scallions, divided
3/4 cup chopped fresh parsley, divided
1/4 cup freshly squeezed lemon juice
1 pound medium shrimp, deveined (20 to 24 count)

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 JAMBALAYA



Shrimp Jambalaya image

"My husband enjoys many different types of food and never minds one-dish meals," writes Isabel Karon from Longville, Minnesota. This recipe is a flavorful favorite and perfect for a pair! More Quick Shrimp Dinner Recipes »

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 2 servings.

Number Of Ingredients 13

1/4 cup each chopped green onions, celery and green pepper
2 tablespoons butter
1/4 teaspoon minced garlic
3/4 cup stewed tomatoes, cut up
1/4 cup water
2 tablespoons tomato paste
1/2 teaspoon sugar
1/2 teaspoon chicken bouillon granules
1/8 teaspoon dried basil
1/8 teaspoon hot pepper sauce
1/4 pound uncooked medium shrimp, peeled and deveined
1/3 cup cubed fully cooked ham
Hot cooked rice, optional

Steps:

  • In a large saucepan, saute the onions, celery and green pepper in butter until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, water, tomato paste, sugar, bouillon, basil and pepper sauce. Bring to a boil. Reduce heat. Simmer, uncovered, for 30 minutes, stirring occasionally. , Add shrimp and ham. Cook and stir for 2-3 minutes or until shrimp turn pink. Serve with rice if desired.

Nutrition Facts : Calories 240 calories, Fat 14g fat (8g saturated fat), Cholesterol 127mg cholesterol, Sodium 915mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 3g fiber), Protein 15g protein.

SHRIMP JAMBALAYA



Shrimp Jambalaya image

This spicy New Orleans favorite can be tamed with a milder smoked sausage, such as chorizo or kielbasa, in place of the traditional Cajun andouille.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 55m

Number Of Ingredients 12

1 tablespoon canola oil
6 ounces andouille sausage, halved lengthwise and sliced into 1/4-inch-thick pieces
1 medium onion, diced
1 green bell pepper, ribs and seeds removed, diced
3 celery stalks, diced
2 garlic cloves, minced
Coarse salt and ground pepper
2 teaspoons paprika
8 plum tomatoes, seeded and chopped
1 cup long-grain white rice
1 pound medium shrimp (about 30), peeled, deveined, and tails removed
1/2 cup thinly sliced scallions, for garnish

Steps:

  • Heat oil in a large skillet over medium-high heat. Add sausage; cook, turning occasionally, until browned on all sides, 4 to 6 minutes. Add onion, bell pepper, celery, and garlic; season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, 5 to 6 minutes. Stir in paprika; cook until fragrant, about 1 minute.
  • Add tomatoes, rice, and 3 cups water to skillet; cover, and simmer over medium heat until rice is cooked and has absorbed all water, about 15 minutes.
  • Add shrimp to skillet, and cook, covered, until shrimp are opaque throughout, 3 to 4 minutes. Remove from heat; season with salt and pepper, as desired. Serve hot, garnished with scallions.

Nutrition Facts : Calories 457 g, Fat 15 g, Fiber 3 g, Protein 31 g

JAMBALAYA RECIPE (CREOLE)



Jambalaya Recipe (Creole) image

An authentic Creole Jambalaya recipe! A delicious one-pot meal coming to you from New Orleans is pure comfort food filled to the brim with chicken, shrimp, andouille sausage, rice, seasonings, spices and incredible flavours! Ready and on the table in 45 minutes!

Provided by Karina

Categories     Dinner

Time 1h

Number Of Ingredients 21

3 tablespoons cooking oil, (divided)
2 tablespoons Slap Ya Mama/Cajun seasoning, ((adjust to suit your tastes/heat preference))
10 ounces (300 g) andouille sausage, (sliced into rounds)
1 pound (500 g) boneless skinless chicken breasts or thighs, (cut into 1 inch pieces)
1 onion (diced)
1 small green bell pepper (capsicum), (seeded and diced)
1 small red bell pepper (capsicum), (seeded and diced)
2 stalks/ribs celery, (chopped)
4 cloves garlic, (minced)
14 ounces (400 g) can crushed tomatoes
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon each dried thyme and dried oregano
1/2 teaspoon red pepper flakes ((or 1/4 teaspoon Cayenne powder))
1/2 teaspoon hot pepper sauce
2 teaspoons Worcestershire sauce
1 cup thinly sliced okra ((or 1 teaspoon file powder))
1 1/2 cups uncooked white rice ((short grain or long grain))
3 cups low sodium chicken broth
1 pound (500 g) raw shrimp/prawns (tails on or off, peeled and deveined)
Sliced green onions and chopped parsley, (to garnish)

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.

Nutrition Facts : Calories 576 kcal, Carbohydrate 46 g, Protein 43 g, Fat 22 g, SaturatedFat 5 g, Cholesterol 183 mg, Sodium 496 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

SHRIMP JAMBALAYA



Shrimp Jambalaya image

This Cajun dish is perfect if you want to impress dinner guests but don't want to spend a ton of money. Make your shrimp work double duty: use the shells to make a shrimp broth that enhances the flavor of the dish.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h40m

Yield 4 to 6 servings

Number Of Ingredients 20

1 pound shell-on shrimp
1 teaspoon black peppercorns
1 onion, 1 half left intact, the other chopped
3 celery stalks, 1 cut into large chunks and 2 chopped
5 garlic cloves, 3 crushed and 2 chopped
4 bay leaves
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 green bell pepper, chopped
1 bunch scallions, chopped, white and green parts separated
1 bunch scallions, chopped, white and green parts separated
2 links (about 5 1/2 ounces) andouille sausage, chopped
1 tablespoon tomato paste
Kosher salt
1 cup long-grain rice
One 15-ounce can crushed tomatoes
1 teaspoon dried thyme
Large pinch cayenne pepper
1/2 cup parsley leaves, roughly chopped
Louisiana-style hot sauce, for serving

Steps:

  • Make the shrimp broth: Remove the shells and tails from the shrimp and put the shells and tails in a medium saucepan. Clean and devein the shrimp and refrigerate until ready to use.
  • Add the peppercorns, the intact onion piece, large celery chunks, 3 crushed garlic cloves and 2 bay leaves to the saucepan and cover with 5 cups of water. Bring to a high simmer and then lower the heat to maintain a low simmer. Cook until the water has reduced by about a third, 20 to 30 minutes. Let the broth cool completely and then strain (you should have about 3 cups. If you have less than 3 cups, add enough water to make up the difference).
  • Make the jambalaya: Heat the oil in a large 12-inch skillet over medium heat. Add the flour and use a whisk to constantly stir until the mixture is toasted, about 2 minutes. Add the bell pepper, scallion whites, andouille, tomato paste, the chopped onion, celery and garlic, the remaining 2 bay leaves and 1 teaspoon of salt. Cook, stirring frequently, until the vegetables are soft, about 5 minutes (add splashes of shrimp broth or water if the mixture sticks at all). Add the rice and stir to coat.
  • Pour in the remaining broth, crushed tomatoes, thyme, cayenne, half the scallion greens and 1 teaspoon of salt. Stir to combine and bring to a simmer. Adjust the heat to low, cover and cook for 15 minutes. Add the shrimp, cover and continue to cook until the rice is tender and the shrimp are cooked through, 5 to 7 minutes more. Remove the bay leaves.
  • Sprinkle the top of the jambalaya with the parsley and remaining scallion greens. Serve with hot sauce.

CLASSIC CHICKEN AND SHRIMP JAMBALAYA WITH SAUSAGE



Classic Chicken and Shrimp Jambalaya With Sausage image

This is an easy classic chicken, shrimp, and sausage jambalaya recipe made with the standard "holy trinity" of onions, bell peppers, and celery.

Provided by Diana Rattray

Categories     Entree     Dinner     Lunch

Time 1h15m

Yield 6

Number Of Ingredients 16

1 broiler chicken (cut up, about 3 pounds)
paprika to taste
3 tablespoons extra virgin olive oil
1 cup onion (chopped)
1 cup bell pepper (green, chopped)
2 ribs celery (chopped)
2 cloves garlic (minced)
1/2 pound smoked sausage (thinly sliced)
2 14 1/2 ounce cans of tomatoes (stewed)
2 cups chicken broth
1 cup rice (long grain)
2 teaspoons thyme (dried leaf, crumbled)
1 1/2 teaspoons salt (or to taste)
1/4 teaspoon pepper
1/4 teaspoon Tabasco sauce
1 pound shrimp (shelled and deveined)

Steps:

  • Rub the chicken pieces with the paprika.
  • Heat olive oil in a large skillet; add chicken and brown on all sides. Remove chicken from skillet.
  • Add onion, green bell pepper, celery, and garlic. Sauté over low heat until onion is tender, about 10 minutes.
  • Stir in sausage, tomatoes, chicken broth, rice, thyme, salt, pepper, and hot sauce. Add chicken and turn to coat with sauce. Bring to a boil. Reduce heat, cover, and simmer for 30 minutes or until chicken is tender.
  • Stir in shrimp and cook about 3 to 5 minutes longer or just until shrimp turns pink.

Nutrition Facts : Calories 912 kcal, Carbohydrate 24 g, Cholesterol 384 mg, Fiber 3 g, Protein 87 g, SaturatedFat 14 g, Sodium 2373 mg, Sugar 8 g, Fat 50 g, ServingSize 6 servings, UnsaturatedFat 0 g

JAMBALAYA WITH SHRIMP



Jambalaya With Shrimp image

This Creole rice dish is a quick, lower fat version of an old favorite. I've had this recipe for many years, but have modified it for my family's tastes. You can do the same. There's a lot of room for creativity here.

Provided by Jill

Categories     Soups, Stews and Chili Recipes     Stews     Jambalaya Recipes

Time 1h

Yield 8

Number Of Ingredients 10

4 tablespoons butter
2 tablespoons all-purpose flour
3 onions, chopped
1 clove garlic, minced
¼ cup cooked ham, cut into strips
2 cups peeled and diced tomatoes
1 teaspoon dried oregano
2 cups uncooked white rice
3 cups hot chicken broth
2 pounds shrimp, peeled and deveined

Steps:

  • In a large saucepan, melt butter over low heat. Stir in flour until smooth. Stir in onions, garlic, and ham; cook and stir until onion is soft. Stir in tomatoes, and cook for 5 minutes. Mix in oregano, rice, and broth. Cover, and simmer until just a little liquid remains.
  • Add shrimp, and stir to evenly distribute. Cook for 8 minutes, or until rice is cooked and shrimp turns pink.

Nutrition Facts : Calories 390.3 calories, Carbohydrate 47.5 g, Cholesterol 189.9 mg, Fat 8.5 g, Fiber 2 g, Protein 28.1 g, SaturatedFat 4.2 g, Sodium 353.3 mg, Sugar 3.5 g

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