Sues Seafood Jambalaya Recipes

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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

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

CAJUN JAMBALAYA



Cajun Jambalaya image

One way to distinguish between Cajun and Creole jambalaya: Traditional Cajun cooking doesn't include tomatoes. It does contain plenty of thyme, paprika, and oregano for a flavorful dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h10m

Yield Serves 8 to 10

Number Of Ingredients 15

3 tablespoons safflower oil
1 1/4 pounds boneless skinless chicken thighs, cut into 1 1/2-inch pieces
Kosher salt and freshly ground pepper
3/4 pound Andouille sausage, thinly sliced on bias
1 medium onion, cut into small pieces (2 cups)
2 ribs celery, cut into small pieces (1 cup)
1 small green bell pepper, cut into small pieces (1 cup)
4 cloves garlic, thinly sliced (2 tablespoons)
2 cups long-grain white rice
1 bay leaf
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
4 cups low-sodium chicken broth

Steps:

  • Heat 2 tablespoons oil in a large enameled cast-iron skillet over medium-high. Season chicken with salt and pepper. Add chicken to skillet. Cook, turning occasionally to brown chicken all over, about 8 minutes. Remove chicken to a plate, leaving oil in skillet.
  • Add sausage, cook turning once to brown, about 1 minute per side. Remove to plate with chicken, leaving oil in skillet. Reduce heat to medium. Add remaining tablespoon oil, onion, celery, bell pepper, garlic, and 1 teaspoon salt. Cook, scraping brown bits from bottom of pan and stirring occasionally, until very soft and golden, about 8 minutes.
  • Add rice and cook, stirring constantly, 1 minute. Add bay leaf, paprika, cayenne, oregano, and thyme and continue to cook, stirring constantly, 1 minute. Return meat and any accumulated juices to skillet. Stir in broth, increase heat, and bring to a boil. Reduce to a simmer, cover, and cook until rice is tender, 20 minutes. Serve.

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