Best Chicken And Seafood Jambalaya Recipes

JAMBALAYA RECIPE (CREOLE)

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.

CHICKEN & SHRIMP JAMBALAYA

Steps:

• Melt butter in 6-quart saucepan or Dutch oven until sizzling; add celery, green pepper, onion and garlic. Cook over medium heat, stirring occasionally, 6-8 minutes or until vegetables are tender. Add all remaining ingredients except shrimp and hot pepper sauce. Cook over medium-high heat 5-6 minutes or until mixture comes to a full boil.
• Reduce heat to low. Cover; cook 20-25 minutes or until rice is fork tender. Add shrimp; continue cooking 4-5 minutes or until shrimp turn pink. Serve with hot pepper sauce.

CREOLE-STYLE RED JAMBALAYA WITH CHICKEN, SAUSAGE, AND SHRIMP RECIPE

Steps:

• Preheat oven to 325°F (160°C). Season chicken all over with salt and pepper. In a Dutch oven, heat oil over medium-high heat until shimmering. Add chicken and cook, turning, until browned on both sides, about 6 minutes per side. Transfer chicken to a cutting board and let rest for 5 minutes, then cut into 1/2-inch chunks and set aside.
• Meanwhile, add sausage to Dutch oven and cook, stirring often, until just starting to darken, about 3 minutes; lower heat and/or add oil at any point to prevent burning. Add onion, bell pepper, celery, and garlic and cook, stirring and scraping bottom of Dutch oven, until browned bits have come loose and vegetables just begin to turn lightly golden, about 8 minutes.
• Stir in rice and return to a simmer. Cover with lid and transfer to oven. Bake until liquid is fully absorbed and rice is tender, about 40 minutes.
• Serve, passing hot sauce at the table for diners to add to taste.

JAMBALAYA RECIPE

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.

CHICKEN, SHRIMP AND ANDOUILLE JAMBALAYA

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.

CHICKEN AND SHRIMP JAMBALAYA

Steps:

• In a skillet, saute onion and garlic in butter until crisp-tender. Add the sausage, broth, tomatoes, green pepper, bay leaf, thyme and cayenne. Bring to a boil; add rice. Reduce heat; cover and simmer for 15 minutes. Add chicken and shrimp; cook 5-10 minutes longer or until shrimp turn pink and rice is tender. Discard bay leaf before serving.