Best Andouille Shrimp And Chicken Jambalaya Recipes

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JAMBALAYA PASTA WITH PENNE, CHICKEN, SHRIMP AND ANDOUILLE



Jambalaya Pasta with Penne, Chicken, Shrimp and Andouille image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 24

Salt for pasta cooking water plus 3/4 teaspoon, divided
1 pound dry penne rigate
3 tablespoons olive oil, divided
1 pound peeled, deveined large shrimp
2 tablespoons plus 1 teaspoon Essence, divided, recipe follows
3/4 pound boneless, skinless chicken breast, 1-inch diced
3/4 pound andouille sausage, diced into 1/2-inch pieces
1 tablespoon freshly chopped thyme leaves
1/2 cup heavy cream
1/2 cup yellow onion, small diced
1/2 cup green bell pepper, small diced
1 tablespoon minced garlic
1/2 cup chicken stock
1 (14.5-ounce) can diced tomatoes
2 tablespoons freshly chopped basil leaves
1/2 cup grated Parmesan
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Fill a large, 1-gallon stock pot with a pasta insert, 3/4 full with water. Bring to a boil over high heat and season with salt to taste. Place the penne in the salted water and return to a boil, stirring occasionally. Cook the pasta until nearly al dente, 10 to 12 minutes. Drain and set aside, reserving 1 cup of the pasta cooking water.
  • While the pasta cooks, set a 14-inch saute pan over medium-high heat and add 1 tablespoon of the olive oil, swirl the pan to evenly coat with the oil. Season the shrimp with 2 teaspoons of the Essence and 1/8 teaspoon salt. Place the shrimp in the pan and sear for 1 minute per side. Remove the shrimp from the pan and set aside. Add another tablespoon of the olive oil to the saute pan and season the chicken breast with 2 teaspoons of the Essence and 1/8 teaspoon of the salt. Place the chicken breast in the pan and sear for 3 minutes, turning to ensure even browning. Remove the chicken from the pan and set aside with the seared shrimp.
  • Place the remaining tablespoon of olive oil in the saute pan and add the sausage, onions and bell peppers. Saute, stirring occasionally, until the sausage is lightly caramelized and the onions are translucent, about 3 minutes. Add the garlic to the pan and saute for 30 seconds. Add the chicken stock to the pan and scrape with a spoon to remove any browned bits that have formed in the bottom of the pan, about 30 seconds. Add the diced tomatoes, fresh thyme, the remaining tablespoon of Essence and 1/2 teaspoon salt and cook for 2 minutes. Add the heavy cream to the pan and cook an additional 2 minutes. Return the shrimp and chicken to the pan, as well as the nearly al dente pasta and the reserved 1 cup of pasta cooking water. Continue to cook the sauce and pasta, stirring occasionally, until the shrimp and chicken are cooked through, the pasta is al dente and most of the pasta cooking water has evaporated, about 3 minutes. Remove from the heat and add the basil and Parmesan. Toss to combine and serve while hot.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
  • Published by William Morrow, 1993.

ANDOUILLE, SHRIMP, AND CHICKEN JAMBALAYA



Andouille, Shrimp, and Chicken Jambalaya image

A Cajun jambalaya that suits the whole family!

Provided by Mandy Williams

Categories     Seafood     Shellfish     Shrimp

Time 55m

Yield 8

Number Of Ingredients 16

3 cups chicken broth, divided
1 ½ cups white rice
1 pound andouille sausage, diced
1 large sweet onion (such as Vidalia®), chopped
3 green onions, or to taste, chopped
1 cup chopped celery
1 large green bell pepper, chopped
2 tablespoons Creole seasoning (such as Tony Cachere's®)
2 tablespoons minced garlic
1 teaspoon hot sauce (such as Frank's® RedHot ®)
ground black pepper to taste
1 (14.5 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes
1 pound shrimp, peeled and deveined
1 cooked whole chicken breast, shredded
1 cup chicken broth

Steps:

  • Bring 3 cups chicken broth and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
  • Heat cast-iron Dutch oven over medium-high heat. Cook and stir andouille sausage in hot pot until browned, about 5 minutes. Remove sausage from the pot with a slotted spoon, retaining any drippings in the pot.
  • Saute sweet onion, green onions, celery, and bell pepper in the sausage drippings until tender, 5 to 7 minutes. Season vegetable mixture with Creole seasoning, minced garlic, hot sauce, and black pepper; cook for 1 minute more.
  • Pour tomato sauce and diced tomatoes over the vegetable mixture; stir and add shrimp, shredded chicken, browned sausage, and 1 cup chicken broth into the tomato mixture. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until he shrimp are no longer translucent, 10 to 15 minutes.
  • Scoop rice into bowls and ladle jambalaya over the rice.

Nutrition Facts : Calories 422.9 calories, Carbohydrate 36.5 g, Cholesterol 135.2 mg, Fat 18.6 g, Fiber 2.2 g, Protein 24.8 g, SaturatedFat 6.1 g, Sodium 1467.5 mg, Sugar 3.4 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, CHICKEN, AND ANDOUILLE SAUSAGE JAMBALAYA



Shrimp, Chicken, and Andouille Sausage Jambalaya image

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

Provided by Vino Girl

Categories     Chicken

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 21

1 1/2 lbs andouille sausages, diced
1 lb fresh pork sausage, removed from casings
1 lb bacon, diced
4 chicken legs (thighs and drumsticks separated)
salt, to taste
black pepper, to taste
5 celery ribs, diced
3 large onions, diced
2 green peppers, diced
6 garlic cloves, minced
1 teaspoon dried thyme
1 dried bay leaf
1 1/2 tablespoons paprika
1 tablespoon cayenne pepper
4 1/2 cups converted rice
3 cups crushed tomatoes
3 cups rich chicken broth
2 1/2 lbs shrimp, peeled and deveined (preferably Louisiana white)
1 1/2 lbs louisiana crawfish, peeled and deveined (optional)
2 bunches green onions, chopped
1/2 tablespoon celery salt

Steps:

  • Preheat a large cast-iron pot over high heat.
  • Lower the heat to medium-high and add the sausage and bacon.
  • Cook the meat as evenly as possible, stirring slowly, until the fat is released.
  • Season the chicken with salt and pepper, add it to the pot, and turn the heat to high.
  • Once the chicken has browned, add the celery, onions, green pepper, and garlic.
  • Continue to stir, allowing the ingredients to brown without burning.
  • Lower the heat to medium and stir in the thyme, bay leaf, paprika, cayenne, and rice.
  • Keep stirring for 5 to 7 minutes over medium heat.
  • Add the tomatoes and broth, raise the heat back to high until the liquid boils, and then cover and reduce to a low simmer for 15 minutes.
  • Season the shrimp and crawfish (if using) with salt and pepper, and add them to the pot.
  • Keep the pot covered for an additional 5 minutes before removing from the heat and adding the green onions.
  • Check for seasonings. Add salt, pepper, and the celery salt.

Nutrition Facts : Calories 1546.5, Fat 78.8, SaturatedFat 25.8, Cholesterol 473.4, Sodium 2782.1, Carbohydrate 116.5, Fiber 10.3, Sugar 9.5, Protein 90.2

SHRIMP AND CHICKEN JAMBALAYA WITH ANDOUILLE SAUSAGE



SHRIMP AND CHICKEN JAMBALAYA WITH ANDOUILLE SAUSAGE image

Categories     Chicken

Yield 20 portions

Number Of Ingredients 25

3 oz. Vegetable oil
20 ea. Chicken, legs (see note), or rabbit
20 ea. Sausage, Andouille, sliced 3" thick
1 recipe BBQ Spice Rub
3 lb. Onions, minced
2 lb. Green bell pepper, seeded, small dice
2 lb. Celery, small dice
5 ea. Garlic cloves, minced
1 oz. Paprika
1 tsp. Black pepper, ground
¼ tsp. White pepper, ground
¼ tsp. Cayenne
3 ea. Bay leaves
t.t. Salt
3 lb. Tomatoes, seeded, medium dice
1 gallon Chicken stock
1 Tbsp. Oregano, dried
1 Tbsp. Fresh thyme, chopped
½ Cup Basil, chiffonade
1 Tbsp. Hot sauce (Crystal brand)
1 Tbsp. Worcestershire sauce
5 Cups Rice, short grain (Sushi type)
60 ea. - 3 per order Shrimp, peeled and deveined
Garnish:
2 bu. Onions, green thinly sliced

Steps:

  • 1. In a rondeau, heat the oil over high heat. Season the chicken legs (or rabbit) with the spice rub and brown lightly on both sides. Take out the chicken meat and sauté the sausage pieces until they are lightly browned. Remove the sausage from the rondeau--leave about 2 ozs. of the fat in the rondeau. 2. In the remaining fat and fond, gently sweat the onions, bell pepper, celery and garlic. Cover and cook until the vegetables begin to soften - approx. 10 minutes. 3. Next add the cayenne, white and black pepper and paprika. 4. Add the tomatoes with their juice, the stock, bay leaf, dried oregano. Add the browned chicken and sausage, bring to a simmer, and cook covered for 15-20 minutes--until the chicken is completely cooked. Lastly add the basil, thyme, Worcestershire, Tabasco and bring to a simmer. Remove the chicken legs and sausages and reserve warm. 5. Add the rice to the cooking liquid and simmer gently until it is just done-al dente. Hold hot. 6. Peel and devein the shrimp and reserve - you need 60 ea. 7. For pick-up: Re-heat chicken legs and sausages in a hot oven. Meanwhile season the shrimp with the spice rub and sauté in a separate sauté pan. 8. Garnish the Jambalaya topped with the green onions.

JAMBALAYA PASTA WITH PENNE, CHICKEN, SHRIMP AND ANDOUILLE



Jambalaya Pasta With Penne, Chicken, Shrimp and Andouille image

Make and share this Jambalaya Pasta With Penne, Chicken, Shrimp and Andouille recipe from Food.com.

Provided by Tim M.

Categories     Penne

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 18

1/4 cup salt, plus
3/4 teaspoon salt, divided
1 lb dry penne rigate
3 tablespoons olive oil, divided
1 lb peeled deveined large shrimp
2 tablespoons Emeril's Original Essence, divided recipe follows
1 teaspoon Emeril's Original Essence, divided recipe follows
3/4 lb boneless skinless chicken breast, 1-inch diced
3/4 lb andouille sausage, diced into 1/2-inch pieces
1/2 cup yellow onion, small diced
1/2 cup green bell pepper, small diced
1 tablespoon minced garlic
1/2 cup chicken stock
1 (14 1/2 ounce) can diced tomatoes
1 tablespoon freshly chopped thyme leaves
1/2 cup heavy cream
2 tablespoons freshly chopped basil leaves
1/2 cup grated parmesan cheese

Steps:

  • Fill a large, 1-gallon stock pot with a pasta insert, 3/4 full with water. Bring to a boil over high heat and add 1/4 cup of the salt as it boils. Place the penne in the salted water and return to a boil, stirring occasionally. Cook the pasta until nearly al dente, 10 to 12 minutes. Drain and set aside, reserving 1 cup of the pasta cooking water.
  • While the pasta cooks, set a 14-inch saute pan over medium-high heat and add 1 tablespoon of the olive oil, swirl the pan to evenly coat with the oil. Season the shrimp with 2 teaspoons of the Essence and 1/8 teaspoon salt. Place the shrimp in the pan and sear for 1 minute per side. Remove the shrimp from the pan and set aside. Add another tablespoon of the olive oil to the saute pan and season the chicken breast with 2 teaspoons of the Essence and 1/8 teaspoon of the salt. Place the chicken breast in the pan and sear for 3 minutes, turning to ensure even browning. Remove the chicken from the pan and set aside with the seared shrimp.
  • Place the remaining tablespoon of olive oil in the saute pan and add the sausage, onions and bell peppers. Saute, stirring occasionally, until the sausage is lightly caramelized and the onions are translucent, about 3 minutes. Add the garlic to the pan and saute for 30 seconds. Add the chicken stock to the pan and scrape with a spoon to remove any browned bits that have formed in the bottom of the pan, about 30 seconds. Add the diced tomatoes, fresh thyme, the remaining tablespoon of Essence and 1/2 teaspoon salt and cook for 2 minutes. Add the heavy cream to the pan and cook an additional 2 minutes. Return the shrimp and chicken to the pan, as well as the nearly al dente pasta and the reserved 1 cup of pasta cooking water. Continue to cook the sauce and pasta, stirring occasionally, until the shrimp and chicken are cooked through, the pasta is al dente and most of the pasta cooking water has evaporated, about 3 minutes. Remove from the heat and add the basil and Parmesan. Toss to combine and serve while hot.

Nutrition Facts : Calories 1230, Fat 53.3, SaturatedFat 19.6, Cholesterol 323.4, Sodium 9236.3, Carbohydrate 102.5, Fiber 6, Sugar 8.5, Protein 81.5

ANDOUILLE, SHRIMP AND CHICKEN JAMBALAYA



ANDOUILLE, SHRIMP AND CHICKEN JAMBALAYA image

Categories     Chicken     Pork     Rice     Shellfish     Bake

Yield 4 portions

Number Of Ingredients 21

Seasoning mix:
2 whole bay leaves
1 tsp. cayenne pepper
1 1/2 tsp. salt
1 1/2 tsp. white pepper
1 tsp. dried thyme
1/2 tsp. black pepper
1/4 tsp. rubbed sage
Jambalaya prep:
2 tbsp. butter
1 lb. peeled deveiened shrimp (u26-30) tail removed
3/4 lb. andouille sausage,
cut into bite size pieces
1 lb. chicken breast, cut into bite size pieces.
1 c. diced onions
1 c. diced celery
1 c. diced green bell peppers
1 tbsp. minced garlic
12 oz. canned diced tomatoes in sauce
2 1/2 c. chicken stock
1 1/2 cups (converted) uncooked rice

Steps:

  • Combine all ingredients for the seasoning mix in a small bowl and set aside. Preheat oven to 350f. Melt the butter in a 2-quart saucepan over medium-high heat. Add the andouille sausage and cook until meat starts to brown, about 3 mins. Add the chicken and cook until the chicken turns brown, about 3-5 minutes. Add the shrimp and cook until orange, about 4 minutes. Stir frequently. Stir in the seasoning mix and 1/2 of each onion, celery, bell peppers, and garlic. Cook until vegetables become tender, about 6 minutes. Stir in tomatoes and sauce and cook about 1 minute. Stir in remaining vegatables, and remove from heat. Stir in the chicken stock and rice, and mix well. Transfer mixture to an ungreased baking pan and bake uncovered at 350f for about 1 hour or until all liquid has evaporated. Stir periodically. Before service, remove bay leaves. Let stand for 5 minutes before serving.

SHRIMP, CHICKEN AND ANDOUILLE JAMBALAYA



SHRIMP, CHICKEN AND ANDOUILLE JAMBALAYA image

Categories     Tomato     Sauté     Super Bowl

Yield 6 people

Number Of Ingredients 16

1 t. salt
½ t. cayenne
½ t. ground pepper
1 ½ t. fresh thyme
2 fresh half chicken breast, skinned and cubed
2 T. olive oil
1 ½ cups each of chopped onion, green pepper and celery
2 cloves garlic, minced
4 oz of mildly smoked ham, chopped
6 oz of Andouille sausage, sliced
1 lb of canned tomatoes, chopped
8 oz of tomato sauce
1 cup of seafood stock
½ lb of medium shelled deveined shrimp
½ cup of chopped green onions
5 cups of cooked rice

Steps:

  • -in a small bowl mix first 4 ingredients, toss with cubed chicken till coated (all the spice comes from this first step) -in a large skillet, heat the oil and sauté the chicken, stir frequently until browned. Stir in the celery, green pepper, onion and garlic and sauté until vegetable are limp. About 6 or 7 minutes. -Add the ham, sausage, tomatoes, tomato sauce and stock. Stir and cook till boiling. Reduce and simmer until slightly reduced. Add the shrimp and cook for about 2 or 3 minutes. Taste and add what you think it needs. It should be mildly spicy already. -Serve over rice in bowls. Top with green onions.

Andouille, Shrimp, and Chicken Jambalaya

What is Jambalaya?

Jambalaya is a traditional dish from Louisiana, with roots in both French and Spanish cuisine. It typically consists of rice, meat (such as sausage or chicken), and vegetables (such as onions, bell peppers, and celery).

What is Andouille?

Andouille is a type of smoked sausage that originated in France and is now commonly used in Cajun and Creole cooking. It is made from pork and has a distinct, smoky flavor.

What is Shrimp?

Shrimp are small, sea-dwelling creatures that are commonly used in seafood dishes. They are prized for their sweet flavor and firm, tender texture.

What is Chicken?

Chicken is a common type of poultry that is used in a variety of dishes. It is high in protein and can be cooked in a number of ways, including roasting, grilling, and frying.

The Recipe

Ingredients:
  • 1 pound andouille sausage, sliced
  • 1 pound chicken breasts, diced
  • 1 pound shrimp, peeled and deveined
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 3 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 can diced tomatoes (14.5 ounces)
  • 2 cups chicken broth
  • 2 cups long-grain white rice
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 2 bay leaves
  • Salt and pepper, to taste
  • 2 tablespoons chopped fresh parsley, for garnish
Instructions:
  1. In a large dutch oven or heavy pot, cook the andouille sausage over medium-high heat until it is browned and crispy, about 5 minutes. Remove with a slotted spoon and set aside on a plate.
  2. Add the diced chicken to the pot and cook until browned, about 5 minutes. Remove with a slotted spoon and set aside on a plate.
  3. Add the chopped onion, bell pepper, celery, and garlic to the pot and cook until softened, about 5 minutes.
  4. Add the diced tomatoes and chicken broth to the pot and bring to a boil.
  5. Add the rice to the pot, along with the seasonings (Cajun seasoning, thyme, smoked paprika, bay leaves, salt, and pepper). Stir to combine.
  6. Return the andouille sausage and diced chicken to the pot, along with any juices that have accumulated on the plate.
  7. Cover the pot and reduce the heat to low. Simmer for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
  8. Add the peeled and deveined shrimp to the pot and stir to combine. Cover and cook for an additional 5-7 minutes, or until the shrimp are pink and opaque.
  9. Remove the bay leaves from the pot and discard them. Taste and adjust seasoning as needed.
  10. Before serving, sprinkle with chopped fresh parsley for garnish.

Conclusion

Andouille, shrimp, and chicken jambalaya is a delicious and satisfying dish that is perfect for a hearty meal. This recipe combines the flavors of Cajun and Creole cuisine to create a dish that is full of smoky and spicy flavors. With its combination of meats, vegetables, and rice, it is sure to satisfy even the heartiest of appetites!
Andouille shrimp and chicken jambalaya is a classic Louisiana dish that combines rice with meats, vegetables, and spices. This dish is easy to prepare and provides a delicious and hearty meal.

Choosing Quality Ingredients

When making andouille shrimp and chicken jambalaya, it is important to choose quality ingredients. For instance, select fresh shrimp over frozen shrimp. Fresh shrimp will have better texture and flavor. The same goes for chicken. Use high-quality, pasteurized chicken that is free from hormones and antibiotics.

Prepping the Meats

It is essential to prep the meats correctly when making andouille shrimp and chicken jambalaya. Before cooking, clean the shrimp, debone the chicken, and slice the sausages. This will help to ensure that the meats cook evenly and don't stick together.

Spicing Things Up

Jambalaya is known for its delicious and bold flavors. To spice things up, consider adding cayenne pepper, black pepper, and paprika. Don't be afraid to experiment with different spice combinations to create your unique jambalaya recipe.

Sautéing the Vegetables

Part of what gives jambalaya its unique flavor is the sautéed vegetables. The ‘holy trinity’ of vegetables used in jambalaya is onions, celery, and green bell peppers. When frying these vegetables, ensure that they are uniformly cut to avoid any one vegetable from overpowering the dish.

Choosing the Right Rice

The type of rice used can significantly impact the final outcome of the dish. Long-grain rice is an excellent choice for jambalaya. For best results, rinse the rice thoroughly to remove any excess starch. This will help to avoid clumpy rice in your dish.

Measuring the Liquids

Measuring the right amount of liquid is essential in making the perfect jambalaya. Ensure that the rice is submerged in the liquid completely. Based on the type of rice used, the ratio of water to rice varies. In most cases, use one and a half times the amount of liquid to the rice.

Simmering the Jambalaya

Once all the ingredients have been combined, it’s time to simmer the jambalaya. You’ll want to keep a constant watch on the dish and stir it occasionally to ensure that it doesn't stick to the bottom of the pot.

Don’t Overcook the Shrimp

Overcooking the shrimp can ruin the dish’s texture and flavor. It is recommended that the shrimp is added in the last few minutes of cooking. The shrimp should turn from gray to pink within a few minutes of cooking, indicating it is done.

Allow Time for Resting

The jambalaya will need time to rest before it is served. Resting the dish will allow the flavors of the spices and meats to develop. You can let the dish rest for as long as ten minutes to a half-hour before serving.

Conclusion

Andouille shrimp and chicken jambalaya is a classic Louisiana dish that combines rice with meats, vegetables, and spices. It is an easy-to-prepare, delicious, and hearty meal that can be enjoyed any time of the year. To get the perfect results when making jambalaya, ensure that you prep the meats correctly, measure the liquids accurately, and add the shrimp at the right time.

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