Best Chef John Beshs Zatarains Creole Jambalaya Recipes

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

Ingredients

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

CHEF JOHN BESH'S ZATARAIN'S® CREOLE JAMBALAYA RECIPE - (4.5/5)

Chef John Besh's Zatarain's® Creole Jambalaya Recipe - (4.5/5) image

Provided by HeidiHo5

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
1 rib celery, coarsely chopped
1 medium onion, coarsely chopped
4 boneless skinless chicken thighs, cubed
2 cups cubed andouille or smoked sausage
2 1/2 cups water
1 can (14 1/2 ounces) diced tomatoes, drained
1 package ZATARAIN'S® Jambalaya Mix, Original

Steps:

1. Heat oil in large deep skillet or Dutch oven on medium heat. Add celery, onion, chicken and sausage; cook and stir 7 minutes or until meat is lightly browned. 2. Stir in water and tomatoes. Bring to boil. Add Jambalaya Mix; mix well. Return to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender, stirring occasionally. 3. Remove from heat. Let stand 5 minutes. Fluff with fork before serving.