Jambalaya Wshrimp Chicken And Sausage Recipes

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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.

CHICKEN, SHRIMP AND SAUSAGE JAMBALAYA



Chicken, Shrimp and Sausage Jambalaya image

Make and share this Chicken, Shrimp and Sausage Jambalaya recipe from Food.com.

Provided by islandgirl77551

Categories     Chicken

Time 1h30m

Yield 200 serving(s)

Number Of Ingredients 13

2 (15 ounce) cans stewed tomatoes (diced)
2 tablespoons olive oil
1 onion (chopped)
1 green pepper (chopped)
3 stalks celery (chopped)
3 garlic cloves (minced)
1 lb boneless chicken breast
1 lb smoked sausage
1 lb shrimp (raw, peeled)
1 tablespoon cajun seasoning
2 cups water
1 dash Tabasco sauce
1 cup rice (uncooked)

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.

Nutrition Facts : Calories 20, Fat 1, SaturatedFat 0.3, Cholesterol 7.6, Sodium 52.5, Carbohydrate 1.2, Fiber 0.1, Sugar 0.2, Protein 1.4

JAMBALAYA RECIPE



Jambalaya Recipe image

Easy, tasty, one pot recipe for Jambalaya prepared with rice, chicken, shrimp, and sausages.

Provided by Katerina | Diethood

Categories     Dinner

Time 40m

Number Of Ingredients 18

1 tablespoon olive oil
1 yellow onion, (diced)
2 celery ribs, (diced)
2 bell peppers, (diced (you can also use red, green, yellow, etc.))
salt and fresh ground pepper, (to taste)
3 cloves garlic, (minced)
1 pound boneless skinless chicken breasts, (cubed)
1/4 teaspoon sweet paprika
1 teaspoon oregano
6 ounces andouille sausage, (sliced into ¼-inch rounds)
2 tablespoons tomato paste
2 cups low-sodium fat free chicken broth
1 (14.5-oz can) diced tomatoes
1 cup long grain rice
1 teaspoon cajun seasoning, (or to taste,)
1 pound shrimp, (peeled and deveined)
2 green onions, (thinly sliced, for garnish)
dried parsley, (for garnish)

Steps:

  • In a large Dutch oven heat olive oil over medium heat.
  • Add onions, celery, and bell peppers and season with salt and pepper.
  • Cook for 4 minutes, or until just tender. Stir in garlic and cook for 1 minute.
  • Stir in chicken and add sweet paprika and oregano.
  • Cook for 5 minutes, or until chicken is browned on all sides.
  • Stir in prepared sausage and tomato paste; cook for 1 minute.
  • Add chicken broth, crushed tomatoes, rice and cajun seasoning.
  • Bring mixture to a boil; reduce heat to medium low and cover the pot with a lid.
  • Cook for 20 minutes, or until rice is tender and most of the liquid is absorbed.
  • Add the shrimp and cook for 4 to 5 minutes, or until shrimp is pink and cooked through.
  • Remove from heat.
  • Garnish with sliced green onions and dried parsley.
  • Serve.

Nutrition Facts : Calories 371 kcal, Carbohydrate 35 g, Protein 27 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 72 mg, Sodium 518 mg, Fiber 3 g, Sugar 5 g, TransFat 1 g, UnsaturatedFat 8 g, ServingSize 1 serving

JAMBALAYA W/SHRIMP, CHICKEN AND SAUSAGE



Jambalaya w/shrimp, chicken and sausage image

Had this for the first time at a dinner party, now I HAVE to make it every month or so. It's better if you have the sausage, chicken and shrimp prepared before starting, that way you can dig in once the rice is cooked.

Provided by J e l i s a

Categories     Chicken

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 14

6 slices bacon, chopped
1 cup long-grain rice, uncooked
1 cup chopped onion
1 cup chopped green bell pepper
3 cloves garlic, crushed
1 cup sliced celery (optional)
1 (15 ounce) can tomato sauce
1 lb cooked smoked sausage, 1/2 inch pieces (I like to use Hillshire Farms Hot Links)
1 1/2 cups water
1/2 cup garlic flavored barbecue sauce
1 teaspoon salt
1/4 teaspoon cayenne pepper
4 boneless skinless chicken breast halves, diced and cooked (brown in frying pan)
1/2-1 lb medium shrimp, steamed,peeled and deveined

Steps:

  • Brown smoked sausage and drain excess grease.
  • Set aside along with pre-cooked shrimp and chicken.
  • Fry bacon until crisp in 3-quart Dutch oven or large deep skillet.
  • Do not drain.
  • Stir in celery, rice, onion, garlic and green pepper.
  • Cook and stir over medium-high heat for 5 minutes.
  • Add tomato sauce, sausage, water, barbecue sauce, salt and cayenne.
  • Stir.
  • Bring to a boil.
  • Cover.
  • Simmer 20 minutes, stirring occasionally.
  • Add chicken and shrimp, allow to simmer another 10 minutes until heated.

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

FINALLYWROTEITDOWN CHICKEN, SAUSAGE AND SHRIMP JAMBALAYA



Finallywroteitdown Chicken, Sausage and Shrimp Jambalaya image

I've been making a kind of freestyle jambalaya for years; as the title says, I've finally written down a basic recipe for my creation. But don't let it end here; jambalaya is a dish that you can truly play around with. You could also add bell pepper at the point where you cook the onions and garlic (part of the holy Cajun trinity but I don't like cooked green pepper so I sacreligiously omit it); or use andouille sausage or add cubed pork or ham to the dish. My only real contingency is that you don't use beef, though... no place for that in jambalaya, IMHO. And as much as I love tomatoes, I do not care for them in my jambalaya, either.

Provided by EdsGirlAngie

Categories     One Dish Meal

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 16

2 cups cooked chicken (I like a combination of roasted light and dark chicken... with crispy skin)
1 lb peeled deveined raw shrimp
1/2 lb smoked sausage, sliced
2 cups chopped onions
3 garlic cloves, minced
1 1/2 tablespoons olive oil
1 teaspoon dried thyme
1/2 teaspoon dried oregano
2 bay leaves
1/8 teaspoon cayenne pepper
1/8 teaspoon white pepper
1/8 teaspoon black pepper
3/4 cup uncooked rice
2 cups chicken broth
1 tablespoon Worcestershire sauce
salt

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.

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