Best Seafood Jambalaya Recipes

SEAFOOD JAMBALAYA

Steps:

• Combine the butter and sausage in a Dutch oven or heavy-gauge pot over high heat, and saute for about 6 minutes, stirring occasionally. Add the bell pepper, onion, celery, and garlic, and season with Creole seasoning, salt and black pepper. Saute, still over high heat, for about 8 minutes, or until the natural sugars in the vegetables have browned and caramelized.
• Add the tomatoes, shrimp, fish and bay leaves, and stir. Add the rice, stir gently, and add the water. Gently move the spoon across the bottom of the pot, making sure that the rice is not sticking. Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes or until the rice has absorbed most of the liquid. Turn off the heat, then fold in the oysters, cover and let sit for about 8 minutes, during which time the jambalaya will continue cooking from residual heat.
• To serve, transfer to a serving bowl, and mix in the green onions. Season with hot sauce.
• Thoroughly combine all ingredients in a mixing bowl. Pour the mixture into a large glass or plastic jar. Seal it so that it's airtight. It will keep indefinitely.

SEAFOOD PASTA JAMBALAYA

Steps:

• Heat butter in a large saute pan. Add chicken, shrimp, crawfish, sausage, onion, and bell peppers. Saute to cook shrimp and chicken, over medium heat. Add zucchini, squash, and tomatoes, and cook 2 minutes. Add Andouille Cream Sauce, toss well and bring to a boil. Cook cavatappi in boiling water until al dente, drain well. Pour pan contents over pasta, and toss with the sauce, pull shrimp, chicken and crawfish to the top. Evenly sprinkle green onion over pasta. Sprinkle parsley around rim of bowl and serve.
• Add the oil into a saucepan and place over moderate heat. Add the diced onion and saute for 3 to 4 minutes. Add the garlic, mix well and continue to saute 2 additional minutes. Add the andouille sausage to the pan and saute for 2 minutes. Add the crushed tomatoes and mix well to thoroughly combine. In a mixing bowl using a wire whisk, combine the water, chicken base, cornstarch and heavy cream. Add the liquid to the onion mixture. Bring to a boil, reduce the heat and allow to simmer for 8 to10 minutes over moderate heat. Add the dry seasoning and mix well to incorporate into the sauce. Add the grated cheese to the sauce and blend well. Allow the sauce to simmer for 2 additional minutes or until all the cheese has melted.

SEAFOOD JAMBALAYA

Steps:

• In a large Dutch oven, saute the mushrooms, onions, pepper, celery and garlic in oil. Add the sausage, shrimp, crawfish, broth, tomatoes, seasonings and rice., Bake, uncovered, at 325° for 45 minutes or until heated through, stirring after 20 minutes.

ANTI-SEAFOOD JAMBALAYA

Steps:

• In a soup pot, heat 1 tbsp oil. Add sausage and chicken and cook until brown, about 5 minutes. Transfer the mix to a large bowl.
• In the same pot, heat remaining oil and add celery, onion, and bell pepper. Cook about 5 minutes.
• Add bay leaves, garlic, thyme, salt and cayenne pepper, cook 2 minutes longer.
• Return sausage mix to the pot, add uncooked rice, broth, and tomatoes.
• Bring mix to a boil and reduce heat to low. Allow to simmer, covered, 20 minutes. Cook until rice is tender about 10 minutes longer and remove bay leaves.
• Sprinkle with scallions and serve.

RICE COOKER SEAFOOD JAMBALAYA

Steps:

• Mix everything in rice cooker (uncooked).
• Season to taste (remember, the broth is salty).
• Turn rice cooker on.
• Takes approximately 30 minutes.

GRILLED SEAFOOD JAMBALAYA FOIL PACKS

Steps:

• Heat gas or charcoal grill. Cut 6 (18x12-inch) sheets of heavy-duty foil. Cook rice in water as directed on package. In large bowl, mix cooked rice and remaining ingredients. Place 1/6 of mixture (dividing shrimp and scallops evenly) on center of each sheet.
• Bring up 2 sides of foil over shrimp mixture so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• Place packets on grill over low heat. Cover grill; cook 12 to 15 minutes, rotating packets 1/2 turn after 6 minutes, until shrimp are pink.
• To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape.

LIGHT & SIMPLE SEAFOOD JAMBALAYA (NO RICE)

Steps:

• 1. Heat the oil in a large pan over medium heat. 2. Add the onion, peppers and garlic and saute until they begin to soften, about 10 minutes. 3. Transfer into pot. Mix in the ingredients through diced tomatoes. 4. Bring to a boil. 5. Cover, reduce heat and simmer for about 20 minutes, or until rice is done and most of the liquid is absorbed. 6. Add the shrimp and cook, covered, for 5 minutes more, or until shrimp is cooked through. Season with salt and pepper, to taste.

SPICY SEAFOOD JAMBALAYA

Steps:

• Heat the olive oil in a large flame proof pan with a lid.
• Saute onion, bacon, capsicum and garlic for 5 minutes or until soft.
• Stir in thyme, cayenne pepper, spice mix.
• Cook for 2 minutes then add the rice.
• Add the tomato paste, tomatoes, chicken stock and wine and bring to the boil.
• Reduce heat, cover and simmer for 10-15 minutes or until rice is just tender and liquid has been absorbed.
• Add the shrimps, mussels, fish and cook covered for further 3 minutes until seafood is cooked through and mussels have opened.
• (Discard any that have not opened).
• Stir in the coriander, season to taste and serve immediately.

CREOLE SEAFOOD JAMBALAYA

Steps:

• In nonstick heavy-bottom dutch oven over medium heat, cook sausage until browned, about 5 minutes. Transfer sausage to paper towels. Add onion, pepper, and garlic to pot; cook until vegetables have softened, about 4 min. Stir in rice, salt, thyme, and cayenne. Cook and stir, about 1 min. Stir in tomatoes with juice, clam juice, chicken broth, and browned sausage; mix well. Bring toboil, reduce heat to low; cover and simmer 10 minutes. Scatter shrimp and scallops over rice; cover and cook until rice is full tender and shrimp are opaque and cooked through, about 10 minutes more. When seafood is done, stir in parsley.

CREOLE SEAFOOD JAMBALAYA

Steps:

• Melt butter in deep skillet or saucepan.
• Saute scallions, pepper, celery and garlic and cook over medium-high heat until tender.
• Stir in shrimp and oysters.
• Cook 5 minutes, then add remaining ingredients, except rice.
• Reduce heat and simmer 10-15 minutes.
• Stir in rice, cover and cook 45-60 minutes or until rice is tender.

SEAFOOD & VEGETABLE JAMBALAYA

Steps:

• In large frying pan saute Shrimp and Garlic in Olive Oil until shrimp turns pink. Stir in remaining ingredients. Bring to a boil and simmer 5 more minutes, stirring occasionally.

CHICKEN AND SEAFOOD JAMBALAYA

Steps:

• Combine seasonings in a small bowl and set aside. In a 4 qt saucepan, heat olive oil over medium heat. Add ham and sausage and saute until crisp, about 5 to 8 minutes stirring frequently. Add onions, celery and bell pepper and saute until tender but firm, about 5 minutes. Add the chicken. Raise heat to high and cook one minute, stirring constantly. Reduce heat to medium and add seasonings and garlic. Cook 3 minutes. Add tomatoes and cook another 5 minutes, stirring frequently. Add the tomoato sauce and cook 7 minutes. Stir in stock and bring to boil. Stir in green onions and cook 3 minutes. Add rice and shrimp. stir well and remove from heat. Transfer to baking pan or casserole dish, cover and bake at 350 until rice is tender but crunchy, about 20 to 30 minutes.

SEAFOOD JAMBALAYA

Steps:

• Heat butter and olive oil, add onions and peppers and cook for 8-10 minutes.
• Add sausage or andouille and cook for 2-3 minutes.
• Add paprika and garlic.
• Add shrimp, cook for 6-7 minutes.
• Add crawfish, cook for 2-3 minutes, if not dark enough add more paprika.
• Add rice & season to taste.

GRILLED SEAFOOD JAMBALAYA PACKS

Steps:

• Heat gas or charcoal grill. Cut 6 (18x12-inch) sheets of heavy-duty foil. Cook rice in water as directed on package. In large bowl, mix cooked rice and remaining ingredients. Place 1/6 of mixture (dividing shrimp and scallops evenly) on center of each sheet.
• Bring up 2 sides of foil over shrimp mixture so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• Place packets on grill over low heat. Cover grill; cook 12 to 15 minutes, rotating packets 1/2 turn after 6 minutes, until shrimp are pink.
• To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape.

SEAFOOD JAMBALAYA

Steps:

• 1. Drizzle oil into very large saucepan over medium heat. 2. Add onion, garlic; cook until light brown. 3. Add celery, peppers and corn; let sweat 5-10 minutes. 4. Add tomatoes along with 1 can water. Increase heat to med-high and bring to a steady simmer. 5. Add crab and spices. Continue to simmer so flavors meld. 6. Add rice. Return to simmer until most of liquid is absorbed. 7. Add shrimp. Continue to simmer until shrimp are heated through~~2 minutes. 8. Serve over rice. Add habanero or tabasco, if desired.

COMMANDERS PALACE SEAFOOD JAMBALAYA

Steps:

• Combine the butter and sausage in a Dutch oven or heavy gauge pot over high heat, and saute for about 6 minutes, stirring occasionally. Add the bell pepper, onion, celery and garlic, and season with Creole seasoning, salt, and black pepper to taste.
• Saute, still over high heat, for about 8 minutes, or until the natural sugars int eh vegetables have browned and caramelized.
• Add the tomatoes, shrimp, fish and bay leaves, and stir. Add the rice, stir gently, and add the water. Gently move the spoon across the bottom of the pot, making sure that the rice is not sticking. Bring to a boil, then reduce the heat, cover and simmer for about 15 minutes or until the rice has absorbed most of the liquid. Turn off the heat, then fold in the oysters, cover and let sit for about 8 minutes. The jambalaya will continue to cook due to the residual heat.
• To serve, transfer to a serving bowl and mix in the green onions. Season with hot sauce to taste.