Shrimpjambalaya Recipes

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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

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 :

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

CHICKEN, SHRIMP AND ANDOUILLE JAMBALAYA



Chicken, Shrimp and Andouille Jambalaya image

A Cajun classic, meal in one pot! Have the hot sauce ready to splash on. Serve with some crusty french bread, a nice crisp salad, and some of your favorite wine. :)

Provided by PalatablePastime

Categories     One Dish Meal

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 18

2 tablespoons extra virgin olive oil
1 1/2 lbs boneless skinless chicken thighs
1 lb andouille sausage, cut into 1/4 inch slices
1 large onion, chopped
2 celery ribs, diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon sweet paprika
1/2 teaspoon salt
1/4-1/2 teaspoon cayenne pepper (optional)
1 1/2 cups long grain rice
1 (14 ounce) can tomatoes, chopped,with juice
2 cups chicken broth or 2 cups stock
8 ounces medium shrimp, peeled and deveined
2 tablespoons chopped fresh parsley
3 green onions, finely chopped

Steps:

  • Preheat oven to 350 degrees F.
  • In a large pan or Dutch oven, brown chicken in hot oil on both sides; remove and drain.
  • Add andouille, onion, celery, bell pepper, thyme, oregano, paprika, salt, and cayenne pepper to the pan, cooking and stirring for about 5 minutes until onions are tender.
  • Add rice, tomatoes with juice, and broth; bring to a boil.
  • Place rice mixture in a baking dish or oven-proof casserole; top with chicken; cover (can use foil) and bake at 350 degrees F for 40-45 minutes or until rice and chicken are done and tender.
  • Stir in shrimp, parsley, and green onions; cover and cook 5-8 minutes longer or until shrimp curl and turn bright pink and serve.

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.

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 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

CHICKEN, ANDOUILLE, AND SHRIMP JAMBALAYA



Chicken, Andouille, and Shrimp Jambalaya image

Yield 12 servings

Number Of Ingredients 19

2 tablespoons vegetable oil
1 pound andouille sausage, sliced
2 pounds boneless-skinless chicken thighs, cut in 1-inch cubes
1½ cups chopped onion
1½ cups chopped celery
1½ cups chopped green bell pepper
3 cloves garlic, minced
3 cups long-grain rice
1 (28-ounce) can diced tomatoes
5 cups chicken broth
2 tablespoons chopped fresh thyme
2 fresh bay leaves
1½ pounds large fresh shrimp, peeled and deveined
2 teaspoons kosher salt, divided
1 teaspoon ground black pepper, divided
1 teaspoon smoked paprika
½ teaspoon cayenne pepper
2 tablespoons chopped fresh parsley
Garnish: chopped green onion

Steps:

  • In a large Dutch oven, heat oil over medium high heat; add sausage and chicken, and cook about 5 minutes or until browned. Add onion, celery, and bell pepper, and cook, stirring frequently, about 3 minutes or until tender. Add garlic, stirring for about 30 seconds until fragrant. Add rice, and stir about 3 minutes until lightly toasted.
  • Add tomatoes, and stir until juices are absorbed. Add broth, thyme, and bay leaves. Bring to a boil; reduce heat to medium-low. Cover, and cook for 15 minutes or until rice is tender.
  • In a medium bowl, combine shrimp, 1 teaspoon salt, ½ teaspoon black pepper, paprika, cayenne, and parsley. Add shrimp to rice mixture, and stir until combined. Cook for 2 minutes or until shrimp are pink and firm. Add remaining 1 teaspoon salt and ½ teaspoon black pepper.
  • Garnish with green onion, if desired. Serve immediately.

SAUSAGE AND SHRIMP JAMBALAYA



Sausage and Shrimp Jambalaya image

This recipe is an easy, delicious version of one of America's great dishes. It can be made in just over an hour's time.

Provided by John Mitzewich

Categories     Dinner     Entree     Lunch

Time 1h5m

Yield 4

Number Of Ingredients 14

2 tablespoons butter
8 ounces Andouille sausage (or another spicy smoked sausage, sliced 1/4-inch thick)
2 tablespoons smoked paprika
1 tablespoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon fresh ground black pepper
1 teaspoon salt
1/2 cup diced tomato (fresh or canned)
1 large green bell pepper (cored, seeded, and diced)
2 ribs celery (trimmed and cut into 1/4-inch thick slices)
4 green onions (white and light green parts, thinly sliced)
1 cup brown rice
3 cups low-sodium chicken broth
1 pound large shrimp (peeled and deveined)

Steps:

  • Enjoy!

Nutrition Facts : Calories 472 kcal, Carbohydrate 34 g, Cholesterol 273 mg, Fiber 5 g, Protein 39 g, SaturatedFat 8 g, Sodium 2115 mg, Fat 20 g, ServingSize 4 servings, UnsaturatedFat 10 g

SHRIMP JAMBALAYA



Shrimp Jambalaya image

After much experimentation, I finally hit upon a formula that produced a nicely spicy dish. I figured I'd better write it down immediately before I forgot what I did!

Provided by Aimee67

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 17

1 lb raw large shrimp, peeled and deveined
1 tablespoon creole seasoning
2 tablespoons olive oil
2 cups onions, chopped
1 cup celery, chopped
1/2 cup carrot, chopped
1 cup tomatoes, diced
3 garlic cloves, minced
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco jalapeno sauce
4 bay leaves
1 1/2 cups white rice
3 cups chicken stock
1 cup white wine
1/2 lb andouille sausage, sliced thinly
salt
pepper

Steps:

  • Toss shrimp with creole seasoning and set aside.
  • Saute onion, celery, and carrots in olive oil over medium high heat for about 5 minutes (until onions are translucent).
  • Add tomatoes, garlic, Worcestershire sauce, Tabasco sauce, and bay leaves and bring to a simmer.
  • Stir in rice.
  • Add white wine and chicken stock, stirring constantly.
  • Return to a simmer.
  • Turn heat down to medium low, cover, and cook for 15 minutes, stirring occasionally.
  • Add shrimp and sausage.
  • Cover and cook for another 10 minutes.
  • Remove bay leaves.
  • Add salt and pepper to taste.

Nutrition Facts : Calories 534.1, Fat 18, SaturatedFat 5, Cholesterol 140.4, Sodium 783.1, Carbohydrate 54, Fiber 3, Sugar 6.5, Protein 29.9

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

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

JAMBALAYA



Jambalaya image

Jambalaya is a heavy stew with sausage, shrimp and rice will spice up any dinner table.

Provided by Paula Deen

Categories     classics     cold weather     comfort food     fall     Family Supper     guys night     southern     winter

Time 20m

Yield 6

Number Of Ingredients 15

2 1/2 cups water
1 (14-oz) can diced tomatoes
1 (8-oz) can tomato sauce
1/2 lb smoked sausage, fully cooked, cut into 1/4-inch slices
1/2 to 3/4 lb medium fresh shrimp, peeled and deveined
1 cup long grain rice
3 tablespoons dried minced onion
1 tablespoon dried parsley flakes
1 tablespoon beef bouillon granules
1/2 teaspoon dried thyme leaves
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 bay leaf

Steps:

  • In a Dutch oven, combine mix, water, tomatoes, tomato sauce and smoked sausage. Bring mixture to a boil over medium-high heat. Cover, reduce heat and let simmer for 20 minutes. Add shrimp and cook for an additional 5 to 7 minutes, or until shrimp are pink. Serve immediately.
  • In a small bowl, combine rice, onion, parsley, beef bouillon, thyme, garlic powder, black pepper, cayenne pepper, salt, and bay leaf. Pour into cellophane bag.

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

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JAMBALAYA RECIPE | GIMME SOME OVEN
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2018-08-06 This recipe was edited slightly in August 2018 — just the order of the steps, not the ingredients. Let us know if you made this recipe! Tag …
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4.8/5 (435)
Total Time 55 mins
Servings 6-8
  • Heat 1 tablespoon oil in a stock pot (or a very large, deep sauté pan) over medium-high heat. Add the chicken and sausage and sauté for 5-7 minutes, stirring occasionally, until the chicken is cooked through and the sausage is lightly browned. Transfer to a clean plate and set aside.
  • Add the remaining 2 tablespoons oil to the stock pot. Add bell peppers, celery, jalapeño, onion and garlic. Sauté for 6 minutes, stirring occasionally, until the onions are softened.
  • Add the crushed tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne, bay leaf, and stir to combine. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is nearly cooked through, stirring every 5 minutes or so along the way so that the rice does not burn.
  • Add the shrimp, okra, and stir to combine. Continue to simmer, stirring occasionally, until the shrimp are cooked through and pink. Stir in the chicken and sausage, and remove and discard the bay leaf.


EASY HOMEMADE CREOLE JAMBALAYA RECIPE - HOW TO …
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2021-12-20 In a large pot over medium heat, heat oil. Add onion and bell peppers and season with salt and pepper. Cook until soft, about 5 minutes, …
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  • Cook until soft, about 5 minutes, then stir in chicken and season with salt, pepper, and oregano.
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CAJUN JAMBALAYA - EMERILS.COM
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Combine the shrimp, chicken and Essence in a bowl and toss to coat evenly. Set aside. Heat the oil over in a large, heavy pot over medium heat. Add the onions, peppers and celery, salt and pepper and cook, stirring, for 10 minutes, until …
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SHRIMP JAMBALAYA - SAFEWAY
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SHRIMP AND HAM JAMBALAYA | EMERILS.COM
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Directions. Heat the oil in a large cast-iron Dutch oven over medium heat. Add the onions, bell peppers, and celery and sauté for 7 to 8 minutes, or until golden and soft. Add the ham and sauté for 2 to 3 minutes. Add the tomatoes with their …
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EASY SLOW-COOKER JAMBALAYA RECIPE | MYRECIPES
2007-01-01 this recipe came out great with a few modifications. I cooked the rice separately. I cooked everything else together in the crockpot on high 2.5 hours, added 1 heavy tablespoon …
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  • Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme and oregano in a large (5-quart) slow cooker. Cook on low for 5 hours.
  • Add shrimp and rice; raise heat to high and cook for 30 minutes more. Sprinkle with chopped parsley, if desired.


AUTHENTIC JAMBALAYA - THE DARING GOURMET
2020-01-05 Set aside until ready to use. Heat the butter in a large skillet over medium-high heat and cook the chicken until browned on all sides. Add the andouille sausage and cook for …
From daringgourmet.com
4.5/5 (211)
Total Time 45 mins
Category Main Course
Calories 587 per serving
  • Heat the butter in a large skillet over medium-high heat and brown the chicken on all sides. Add the andouille sausage and cook for another 3 minutes or so until the sausage begins to brown.
  • Add the onion, garlic, celery, and bell pepper and cook for 3-4 minutes. Add the rice, diced tomatoes, remaining tablespoon of Creole seasoning, hot sauce, Worcestershire sauce, salt and pepper and stir to combine. Add the chicken broth and bay leaves.
  • Bring it to a boil, reduce the heat to medium-low, cover and simmer for 15 minutes, giving it one stir around the halfway point. Add the shrimp, cover, and simmer for another 10 minutes or until the rice is tender.


OUR BEST JAMBALAYA RECIPE | SOUTHERN LIVING
2018-10-25 This recipe uses shredded, cooked chicken, but feel free to substitute some leftover Thanksgiving turkey, instead. If you are having company over the holidays, take some of the …
From southernliving.com
5/5 (7)
Total Time 1 hr
  • Cook sausage in hot oil in a Dutch oven over medium-high heat, stirring constantly, 5 minutes or until browned. Remove sausage with a slotted spoon.
  • Add diced onion and next 7 ingredients to hot drippings; sauté 5 minutes or until vegetables are tender. Stir in tomatoes, next 3 ingredients, and sausage. Bring to a boil over high heat. Cover, reduce heat to medium, and simmer, stirring occasionally, 20 minutes or until rice is tender.
  • Stir in shrimp; cover and cook 5 minutes or just until shrimp turn pink. Stir in parsley. Serve immediately.
  • To Freeze: Prepare recipe as directed. Line bottom and sides of a 13- x 9-inch baking dish with heavy-duty aluminum foil, allowing 2 to 3 inches to extend over sides; fill with jambalaya. Cover and freeze. To serve, remove foil, return casserole to original baking dish; cover and thaw in refrigerator 24 hours. Let stand at room temperature 30 minutes. Bake at 350° until thoroughly heated.


SHRIMP JAMBALAYA - SOBEYS INC.
2020-04-21 Directions. Step 1. Thaw shrimp according to package instructions; reserve in refrigerator until ready to use. Step 2. Heat oil in a large skillet over medium heat. Add onion, …
From sobeys.com
5/5 (1)
Total Time 45 mins
Servings 4
Calories 340 per serving
  • Heat oil in a large skillet over medium heat. Add onion, garlic, salt, pepper, saffron and hot pepper flakes. Cook until golden, about 5 min. Stir in rice until grains are shiny and coated. Pour in tomato juice, broth and lemon juice; bring to a boil. Cover; reduce heat and simmer 15 min. Increase heat to medium and stir in corn and green pepper. Cover and cook 5 min. Stir in shrimp and cook, covered, until heated through, about 2 min. Let stand 5 min. before serving. Squeeze lemon juice over rice and sprinkle with green onions to garnish.


SHRIMP JAMBALAYA RECIPE | EATINGWELL
2019-03-18 Simmer, uncovered, about 6 minutes, stirring occasionally. Stir in shrimp and lemon juice and heat through. Step 3. Evenly divide rice among four shallow serving bowls. Evenly …
From eatingwell.com
5/5 (1)
Total Time 45 mins
Category Healthy Brown Rice Recipes
Calories 245 per serving
  • Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact, if desired. Rinse and pat dry with paper towels. In a very large skillet heat 1 tablespoon of the oil over medium heat. Toss shrimp with 1 teaspoon of the Cajun seasoning to coat. Cook the shrimp in the hot oil for 2 to 4 minutes or until shrimp are opaque, stirring frequently. Remove shrimp from skillet; keep warm.
  • If needed, heat an additional 1 tablespoon oil over medium heat. Cook the sweet pepper, onion, celery, and garlic in the hot oil for 8 to 10 minutes or until vegetables are tender, stirring occasionally. Stir in tomatoes, chicken broth, tomato paste, remaining 1 teaspoon Cajun seasoning, bottled hot pepper sauce, and salt. Bring to boiling; reduce heat. Simmer, uncovered, about 6 minutes, stirring occasionally. Stir in shrimp and lemon juice and heat through.
  • Evenly divide rice among four shallow serving bowls. Evenly divide jambalaya among bowls. Top each serving with 1 tablespoon of the green onions. If desired, sprinkle with additional Cajun seasoning.


SHRIMP-AND-SAUSAGE JAMBALAYA RECIPE | MYRECIPES
2011-02-17 55+ Easy Dinner Recipes for Busy Weeknights Everybody understands the stuggle of getting dinner on the table after a long day. If you're looking for a simple recipe to simplify …
From myrecipes.com
5/5 (10)
Total Time 1 hr
Servings 6-8
  • Heat oil in a Dutch oven over medium-high heat. Add sausage, and cook, stirring constantly, 5 minutes or until lightly browned. Remove sausage with a slotted spoon; set aside.
  • Add onion and next 7 ingredients to hot drippings in Dutch oven; sauté 5 minutes or until vegetables are tender. Stir in reserved sausage, tomatoes, broth, and rice. Bring mixture to a boil, reduce heat, and simmer, covered, 25 minutes or until rice is tender.
  • Stir in shrimp; cover and cook 5 minutes or until done. Sprinkle each serving with green onions.


SHRIMP JAMBALAYA - CLOSET COOKING
2014-02-24 directions. Bring the chicken broth and shrimp shells to a boil, reduce the heat and simmer until required later. Meanwhile, heat the oil in a large pan over medium-high heat, add the sausage and cook until browned on both sides, about 5-7 minutes. Add the onion, pepper and celery and cook until tender, about 5-7 minutes.
From closetcooking.com
Reviews 36
Estimated Reading Time 6 mins
Servings 4
Total Time 1 hr


SHRIMP JAMBALAYA - DAMN DELICIOUS
2011-08-25 1 pound medium shrimp, peeled, deveined, and tails removed. 1/2 cup scallions, thinly sliced. Heat oil in a large skillet over medium-high heat. Add the sausage and cook, turning occasionally, until browned on all sides, about 4-6 minutes. Add the onion, bell pepper and garlic; season with salt and pepper, to taste.
From damndelicious.net
Estimated Reading Time 1 min


SHRIMP AND SAUSAGE JAMBALAYA RECIPE | TABASCO® BRAND
2017-04-17 Get all the ingredients online for this recipe here. Ingredients. 1 teaspoon TABASCO ® brand Original Red Sauce. 2 tablespoons vegetable oil. 1/2 pound andouille or other smoked sausage, cut into 1/2-inch slices. 1/2 cup sliced celery. 1 small onion, chopped. 1 small red or green bell pepper, chopped. 1 clove garlic, minced. 1 3/4 cups chicken broth. 1 cup …
From tabasco.com
Cuisine Cajun / Creole
Estimated Reading Time 50 secs


SHRIMP JAMBALAYA | FOODLAND
Thaw shrimp according to package instructions; reserve in refrigerator until ready to use. Step 2. Heat oil in a large skillet over medium heat. Add onion, garlic, salt, pepper, saffron and hot pepper flakes. Cook until golden, about 5 min. Stir in rice until grains are shiny and coated. Pour in tomato juice, broth and lemon juice; bring to a boil.
From foodland.ca
5/5 (1)
Total Time 45 mins
Servings 4
Calories 340 per serving


SHRIMP JAMBALAYA - DIABETES FOOD HUB
Shrimp Jambalaya. Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis. Source: The New Soul Food Cookbook. Recipe Credit: Fabiola Gaines and Roniece Weaver. Photo Credit: Chef’d. Summary. This recipe featured in: Prep time 20 min; Cook time 10 min; Servings 8 Servings; Serving size. 2/3 cup. …
From diabetesfoodhub.org
5/5 (59)
Servings 8
Cuisine Comfort Food, Seafood
Calories 170 per serving


SHRIMP JAMBALAYA - EASY PEASY MEALS
2021-09-28 Shrimp Jambalaya. Fluffy flavorful rice, tender, plump, and juicy shrimp, and so much flavor. This is the shrimp jambalaya recipe you have been looking for. If you are looking for a dish to get you out of your dinner rut–Shrimp Jambalaya is it! It is a hearty, flavorful, rice dish that is a protein filled, fun meal with a Cajun taste that ...
From eazypeazymealz.com
Cuisine American, Cajun
Category Main Course
Servings 4
Calories 571 per serving


SHRIMP JAMBALAYA RECIPE: A 42-MIN RICE DISH PACKED WITH ...
2021-12-16 This shrimp jambalaya recipe takes 42 minutes, 20 of which are hands-free. The result is a moist batch of rice filled with flavors you love. Prep Time 7 mins. Cook Time 35 mins. Total Time 42 mins. Course Main Course. Cuisine American, Louisiana Creole. Servings 4 servings. Calories 497 kcal. Ingredients . 1x 2x 3x 9 oz peeled shrimp from 18 oz raw 1 tsp …
From healthyrecipes101.com


SHRIMP JAMBALAYA RECIPE | HERBAL MAGIC WEIGHT LOSS & …
Shrimp Jambalaya Recipe Serves 1. One serving = 1 Protein, ½ Starch, 1 Vegetable, 1 Extra Ingredients 5 oz (150 g) fresh shrimp, peeled and de-veined½ cup (125 mL) white onion, chopped½ green pepper, medium, chopped1 garlic clove, minced1 cup (250 mL) chicken broth, low-sodium¼ tsp (1 mL) low-salt seasoning⅛ tsp (0.5 m
From herbalmagic.ca


SHRIMPJAMBALAYA RECIPES
Shrimpjambalaya Recipes SHRIMP JAMBALAYA "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 ...
From tfrecipes.com


ALLIGATOR AND SHRIMP JAMBALAYA RECIPE - ALL INFORMATION ...
Alligator and Shrimp Jambalaya Recipe - Game & Fish great www.gameandfishmag.com. In a medium bowl, whisk together lemon juice, 1 tablespoon of oil, marinade spices and a pinch of salt. Cut alligator meat into bite-size pieces and add to the marinade along with shrimp.Mix and set aside for about 10 minutes while you cut up the vegetables. Marinating the meat creates a …
From therecipes.info


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