Light Simple Seafood Jambalaya No Rice 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.

VEGETARIAN JAMBALAYA



Vegetarian Jambalaya image

True jambalaya uses sausages, shrimp and chicken. This rich vegetarian recipe version uses beans to provide meaty texture and flavor - with no meat.

Provided by An_Net

Categories     Vegetable

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 tablespoon oil
1 onion, chopped
1 green bell pepper, chopped
1/2 cup chopped celery
3 garlic cloves, minced
2 cups water
400 g diced tomatoes, undrained
250 g tomato sauce
1/2 teaspoon dried Italian seasoning
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon fennel seed, crushed
1 cup uncooked long grain rice
440 g butter beans, rinsed and drained
440 g red beans, rinsed and drained

Steps:

  • In a large skillet, heat oil over medium heat. Cook onion, green bell pepper, celery, and garlic in hot oil until tender, about 3-4 minutes, stirring frequently.
  • Add water, tomatoes, tomato sauce, Italian seasoning, cayenne and fennel seed.
  • Bring to a boil and add rice. Reduce heat to low, cover and simmer for 20-25 minutes until rice is tender, stirring frequently.
  • Add beans and cover. Simmer 5-10 minutes longer or until well heated, stirring frequently.

ANTI-SEAFOOD JAMBALAYA



Anti-Seafood Jambalaya image

I've always loved the flavors of jambalaya but can rarely enjoy it because I hate seafood. SO I created my own New Orleans-style jambalaya without seafood, just sausage and chicken.

Provided by catercow

Categories     Stew

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 15

2 tablespoons oil
3/4 lb smoked garlic sausage, sliced
3/4 lb boneless chicken, sliced
2 stalks celery, sliced
1 onion, chopped
1 green bell pepper, chopped
2 bay leaves
2 teaspoons garlic
1 teaspoon thyme
salt
cayenne pepper
1 1/2 cups brown rice
2 (10 ounce) cans low sodium chicken broth
1 (14 3/4 ounce) can diced tomatoes, undrained
3 scallions, sliced

Steps:

  • In a soup pot, heat 1 tbsp oil. Add sausage and chicken and cook until brown, about 5 minutes. Transfer the mix to a large bowl.
  • In the same pot, heat remaining oil and add celery, onion, and bell pepper. Cook about 5 minutes.
  • Add bay leaves, garlic, thyme, salt and cayenne pepper, cook 2 minutes longer.
  • Return sausage mix to the pot, add uncooked rice, broth, and tomatoes.
  • Bring mix to a boil and reduce heat to low. Allow to simmer, covered, 20 minutes. Cook until rice is tender about 10 minutes longer and remove bay leaves.
  • Sprinkle with scallions and serve.

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

EASY SHRIMP JAMBALAYA



Easy Shrimp Jambalaya image

This Southern dish is my family's favorite. They love the hearty combination of sausage, shrimp and rice. I appreciate the fact that it cooks in one pot for a marvelous meal.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6-8 servings.

Number Of Ingredients 11

3/4 pound bulk hot or mild Italian sausage
1/2 cup chopped onion
1/2 cup chopped green pepper
1 garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) chicken broth
2 cups diced fully cooked ham
3/4 cup uncooked long grain rice
1 bay leaf
1/4 teaspoon dried thyme
1 pound fresh medium shrimp, peeled and deveined

Steps:

  • In a large skillet, cook sausage until browned; drain. Stir in onion and green pepper until vegetables are tender. Add garlic; cook 1 minute longer. Add the tomatoes, broth, ham, rice, bay leaf and thyme; cover and simmer for 20-25 minutes or until tender. , Stir in shrimp; cover and cook for 3-4 minutes or until shrimp turn pink. Remove bay leaf.

Nutrition Facts :

SEAFOOD JAMBALAYA



Seafood Jambalaya image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 8 servings

Number Of Ingredients 26

2 tablespoons butter
1 pound andouille sausage, cut into 1/4-inch slices
1 large bell pepper, any color, cut into large dice
1 large onion, cut into large dice
3 ribs celery, cut into large dice
1 small head garlic, cloves peeled and minced
Creole Seafood Seasoning, recipe follows
Kosher salt and freshly ground pepper, to taste
2 large tomatoes, cored, peeled, seeded and chopped
1 pound medium shrimp, peeled
1/2 pound fish fillets, diced (trout, catfish, redfish, bass, and bluefish work well)
2 bay leaves
3 cups long-grain rice, rinsed 3 times
6 cups water
1 pint shucked oysters, with their liquor
2 bunches green onions, thinly sliced
1/4 teaspoon hot sauce, or to taste
1/3 cup table salt
1/4 cup granulated or powdered garlic
1/4 cup freshly ground black pepper
2 tablespoons cayenne pepper, or to taste
2 tablespoons dried thyme
2 tablespoons dried basil
2 tablespoons dried oregano
1/3 cup paprika
3 tablespoons granulated or powdered onion

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 leaves, and stir. Add the rice, stir gently, and add the water. Gently move the 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 mixing bowl. Pour the mixture into a large glass or plastic jar. Seal it so that it's airtight. It will keep indefinitely.

EASY CAJUN JAMBALAYA



Easy Cajun Jambalaya image

I have always loved Cajun foods but my wife doesn't like the 'kick.' In response to this, I made my traditional Jambalaya without the heat. Everyone loved this recipe and I hope you will to. Enjoy!

Provided by Grant Michel

Categories     Soups, Stews and Chili Recipes     Stews     Jambalaya Recipes

Time 45m

Yield 6

Number Of Ingredients 15

2 teaspoons olive oil
2 boneless skinless chicken breasts, cut into bite-size pieces
8 ounces kielbasa, diced
1 onion, diced
1 green bell pepper, diced
½ cup diced celery
2 tablespoons chopped garlic
¼ teaspoon cayenne pepper
½ teaspoon onion powder
salt and ground black pepper to taste
2 cups uncooked white rice
4 cups chicken stock
3 bay leaves
2 teaspoons Worcestershire sauce
1 teaspoon hot pepper sauce

Steps:

  • Heat oil in a large pot over medium high heat. Saute chicken and kielbasa until lightly browned, about 5 minutes. Stir in onion, bell pepper, celery and garlic. Season with cayenne, onion powder, salt and pepper. Cook 5 minutes, or until onion is tender and translucent. Add rice, then stir in chicken stock and bay leaves. Bring to a boil, then reduce heat, cover, and simmer 20 minutes, or until rice is tender. Stir in the Worcestershire sauce and hot pepper sauce.

Nutrition Facts : Calories 488 calories, Carbohydrate 58.5 g, Cholesterol 73.9 mg, Fat 13.8 g, Fiber 1.6 g, Protein 29.1 g, SaturatedFat 4.1 g, Sodium 1082.5 mg, Sugar 3.1 g

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