Best Shrimp And Sausage Jambalaya Recipes

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SHRIMP AND SAUSAGE JAMBALAYA



Shrimp and Sausage Jambalaya image

Provided by Food Network

Categories     main-dish

Yield 6 to 8 servings

Number Of Ingredients 24

1 tablespoon olive oil
1 pound sausage, such as kielbasa or andouille, sliced
1 pound smoked ham, cubed
1 tablespoon butter
1 medium onion, diced
1 cup diced celery
1 green bell pepper, cored and diced
1 red bell pepper, cored and diced
1 cup seeded and diced tomato
3 garlic cloves, minced
1 jalapeno pepper, seeded and minced OR 1/2 teaspoon cayenne
2 teaspoons diced fresh oregano
1 teaspoon diced fresh thyme
2 tablespoons tomato paste
6 cups chicken stock, preferably homemade
3 cups long-grain rice, rinsed
3 bay leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 to 8 dashes hot sauce, optional (recommended: Tabasco)
1/2 cup chopped scallions, divided
3/4 cup chopped fresh parsley, divided
1/4 cup freshly squeezed lemon juice
1 pound medium shrimp, deveined (20 to 24 count)

Steps:

  • Heat the oil in a large Dutch oven or black iron pot over medium heat, add the kielbasa and saute for 8 to 10 minutes, until browned. Remove the kielbasa to a bowl, and set aside. Add the ham to the same pot and cook 8 to 10 minutes, until lightly browned. Remove to the bowl with the kielbasa, and set aside. Add the butter, onion, celery and peppers to the same pot and saute for 8 to 10 minutes, until the onion is translucent. Add the tomato, garlic, jalapeno or cayenne, oregano, thyme, and tomato paste and cook until all the vegetables and herbs are blended well. Add the stock and bring to a rolling boil. Stir in the rice, and add the sausage, ham, bay leaves, salt, pepper and hot sauce. Return to a boil, reduce the heat to low and simmer, covered, for 20 minutes. Add 1/4 cup of the scallions, 1/4 cup of the parsley, the lemon juice and the shrimp, and stir well. Cover the pot, remove it from the heat and allow the jambalaya steam, for 15 minutes, before serving.
  • Garnish with the remaining 1/4 cup scallions and 1/2 cup parsley, and a dash of hot sauce, if desired.

SHRIMP AND SMOKED SAUSAGE JAMBALAYA



Shrimp and Smoked Sausage Jambalaya image

In partnership with Hillshire Farm Brand, we're helping you make dinnertime easy, quick, and delicious. Here, a medley of sweet and spicy flavors comes together in this classic Cajun dish.

Provided by Hillshire Farm(R) Brand

Categories     Trusted Brands: Recipes and Tips     Hillshire Farm®

Time 50m

Yield 8

Number Of Ingredients 15

1 tablespoon olive oil
1 (12 ounce) package Hillshire Farm® Rope Smoked Sausage, cut in 1/2" bias-cut slices
2 cups chopped yellow onion
1 cup chopped celery
1 cup chopped red bell pepper
2 tablespoons minced garlic
1 jalapeno pepper, seeded and minced
2 cups uncooked jasmine rice
3 cups unsalted chicken stock
1 (14.5 ounce) can diced tomatoes, drained
1 ½ teaspoons kosher salt
½ teaspoon cayenne pepper
1 pound large shrimp, peeled and deveined
½ cup thinly sliced scallions, plus more for garnish
2 tablespoons fresh lemon juice

Steps:

  • Heat oil in a large Dutch oven over medium-high. Add sausage; cook about 6 minutes, stirring occasionally, until lightly browned. Add onion, celery, bell pepper, garlic, and jalapeno. Cook 5-6 minutes, stirring frequently, until vegetables are softened. Add rice and cook, stirring constantly, 30 seconds.
  • Add stock, tomatoes, salt, and cayenne pepper. Bring to a boil; cover, reduce heat to medium-low, and simmer until rice is just tender, 10 minutes. Add shrimp, cover, and cook until shrimp turn pink, about 4 minutes. Remove from heat. Stir in scallions and lemon juice. Garnish with additional scallions.

Nutrition Facts : Calories 413.8 calories, Carbohydrate 49.6 g, Cholesterol 114 mg, Fat 14.5 g, Fiber 3.3 g, Protein 20.4 g, SaturatedFat 4.3 g, Sodium 979.4 mg, Sugar 5.4 g

SHRIMP, SAUSAGE, AND FISH JAMBALAYA



Shrimp, Sausage, and Fish Jambalaya image

Did a lot of research on jambalaya and reviewed a number of recipes and came up with the following. I like white fish and, while not traditional, added chunks of cod fillet to this dish. You want to add the shrimp and fish to the dish with about 10 minutes to go so it does not overcook. Cook uncovered if it is soupy and covered if it is not during these last 10 minutes. Finally, try to find andouille sausage if possible. It makes all the difference.

Provided by Baron

Categories     Soups, Stews and Chili Recipes     Stews     Jambalaya Recipes

Time 1h40m

Yield 6

Number Of Ingredients 17

¼ cup butter
10 ounces andouille sausage, halved lengthwise and cut into 1/4-inch half-moons
1 cup diced onion
1 cup diced celery
1 cup diced green bell pepper
1 ½ teaspoons minced garlic
1 (6 ounce) can tomato paste
1 (14.5 ounce) can diced tomatoes
2 teaspoons Worcestershire sauce (such as Lea & Perrins®)
1 ½ teaspoons Cajun seasoning (such as Tony Chachere's), or to taste
½ teaspoon ground black pepper
4 cups low-sodium chicken broth
2 cups medium-grain rice
¾ pound shrimp, peeled and deveined
¾ pound cod fillets, cut into 1 1/2-inch chunks
salt to taste
⅓ cup chopped fresh parsley

Steps:

  • Melt butter in a heavy-bottomed pot over medium-high heat. Cook andouille sausage in the melted butter until completely browned, about 5 minutes. Remove the sausage with a slotted spoon to a plate lined with paper towel.
  • Cook and stir onion, celery, and green bell pepper in the butter remaining in the pot until the onion becomes translucent, 5 to 10 minutes.
  • Stir garlic into the onion mixture; cook and stir together for 1 minute.
  • Stir tomato paste through the vegetable mixture; cook and stir another 3 to 5 minutes.
  • Return andouille sausage to the pot along with diced tomatoes, Worcestershire sauce, Cajun seasoning, and black pepper; stir to combine.
  • Pour chicken broth over the sausage mixture; bring to a boil.
  • Stir rice into the mixture, place a cover on the pot, reduce heat to medium-low, and cook undisturbed until the rice is tender, 25 to 30 minutes.
  • Add shrimp and cod to the rice mixture. Increase heat to medium-high and cook until the mixture comes to a boil; reduce heat again to medium-low and cook uncovered another 10 minutes, stirring occasionally.
  • Season with salt and fold parsley into the jambalaya to serve.

Nutrition Facts : Calories 621.6 calories, Carbohydrate 66.8 g, Cholesterol 156.6 mg, Fat 23 g, Fiber 3.8 g, Protein 34.5 g, SaturatedFat 10.1 g, Sodium 1880.1 mg, Sugar 8 g

CHICKEN, SHRIMP AND SAUSAGE JAMBALAYA



Chicken, Shrimp and Sausage Jambalaya image

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

Provided by islandgirl77551

Categories     Chicken

Time 1h30m

Yield 200 serving(s)

Number Of Ingredients 13

2 (15 ounce) cans stewed tomatoes (diced)
2 tablespoons olive oil
1 onion (chopped)
1 green pepper (chopped)
3 stalks celery (chopped)
3 garlic cloves (minced)
1 lb boneless chicken breast
1 lb smoked sausage
1 lb shrimp (raw, peeled)
1 tablespoon cajun seasoning
2 cups water
1 dash Tabasco sauce
1 cup rice (uncooked)

Steps:

  • In a large deep skillet with a lid, saute onions,garlic,celery and green peppers in olive oil.
  • Remove from skillet and set aside.
  • Brown chicken in skillet and cut into bite sized pieces.
  • Add sliced sausage,tomatoes,sauteed vegetables,cajun seasoning,Tabasco sauce,water and rice.
  • Put lid on skillet and simmer on medium heat for 30 minutes.
  • Add shrimp and cook for 5 more minutes.

Nutrition Facts : Calories 20, Fat 1, SaturatedFat 0.3, Cholesterol 7.6, Sodium 52.5, Carbohydrate 1.2, Fiber 0.1, Sugar 0.2, Protein 1.4

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

FINALLYWROTEITDOWN CHICKEN, SAUSAGE AND SHRIMP JAMBALAYA



Finallywroteitdown Chicken, Sausage and Shrimp Jambalaya image

I've been making a kind of freestyle jambalaya for years; as the title says, I've finally written down a basic recipe for my creation. But don't let it end here; jambalaya is a dish that you can truly play around with. You could also add bell pepper at the point where you cook the onions and garlic (part of the holy Cajun trinity but I don't like cooked green pepper so I sacreligiously omit it); or use andouille sausage or add cubed pork or ham to the dish. My only real contingency is that you don't use beef, though... no place for that in jambalaya, IMHO. And as much as I love tomatoes, I do not care for them in my jambalaya, either.

Provided by EdsGirlAngie

Categories     One Dish Meal

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 16

2 cups cooked chicken (I like a combination of roasted light and dark chicken... with crispy skin)
1 lb peeled deveined raw shrimp
1/2 lb smoked sausage, sliced
2 cups chopped onions
3 garlic cloves, minced
1 1/2 tablespoons olive oil
1 teaspoon dried thyme
1/2 teaspoon dried oregano
2 bay leaves
1/8 teaspoon cayenne pepper
1/8 teaspoon white pepper
1/8 teaspoon black pepper
3/4 cup uncooked rice
2 cups chicken broth
1 tablespoon Worcestershire sauce
salt

Steps:

  • In a large Dutch oven, cook the smoked sausage in the olive oil until browned; add the onion and garlic and saute until golden and transparent.
  • Add the uncooked rice and cook, stirring briskly, until just starting to turn golden, then add the chicken broth and Worcestershire Sauce, stirring to combine with the rice-sausage-onion-garlic mixture.
  • Bring to a boil, then reduce heat and add the cooked chicken, thyme, oregano, bay leaves, cayenne pepper, white pepper and black pepper.
  • Cook, covered, over low heat for about 30 to 40 minutes; add more liquid if you need to.
  • Then add the shrimp, cover, and cook for another 10 minutes or until shrimp is pink and cooked through.
  • Season to taste with salt and more pepper if you like.

QUICK SAUSAGE AND SHRIMP JAMBALAYA



Quick Sausage and Shrimp Jambalaya image

Like most creole dishes, this jambalaya contains the "holy trinity"-onion, celery and bell pepper. The andouille sausage and creole seasoning add a distinct Louisiana flavor. The rice for jambalaya is traditionally cooked in with the other ingredients, but in this quick version I use pre-cooked rice, making this dish perfect if you've got leftover rice to use up.

Provided by Vallery Lomas

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

1 tablespoon extra-virgin olive oil
1 yellow onion, diced
6 ounces andouille sausage, diced
2 celery stalks, thinly sliced
1 green bell pepper, diced
4 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon creole or Cajun seasoning blend
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
One 15-ounce can diced tomatoes
2 cups cooked rice
1 pound cooked and peeled shrimp
1 tablespoon hot sauce
2 tablespoons chopped scallions

Steps:

  • Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring, until softened, 5 to 7 minutes. Add the sausage and cook until starting to brown, about 5 minutes.
  • Add the celery and bell pepper and cook until softened, 5 to 7 minutes longer. Stir in the garlic and cook until fragrant, about 1 minute. Stir in the tomato paste and cook until very fragrant, about 1 minute.
  • Reduce the heat to low. Sprinkle the Creole seasoning, salt and pepper on top. Stir in the tomatoes and rice and cook until warmed through. Taste and stir in additional salt and pepper if needed. Stir in the shrimp and heat through. Stir in the hot sauce. Sprinkle with the scallions. Serve warm.

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.

SHRIMP, SCALLOP AND SAUSAGE JAMBALAYA



Shrimp, Scallop and Sausage Jambalaya image

I used to cook Zatarains jambalaya all the time. I still do, but this version really is great. The scallops add a little sweetness and

Provided by SoChic

Categories     Cajun

Time P1DT1h25m

Yield 4 serving(s)

Number Of Ingredients 19

2 tablespoons olive oil
1/4 teaspoon black pepper, ground
1 (28 ounce) can whole tomatoes
1 medium onion, chopped
1 medium celery rib, chopped
1 medium red pepper, seeded and chopped
1 cup long-grain rice
2 garlic cloves, minced
1 1/2 cups tomato juice
1 cup bottled clam juice
1 cup water
1 tablespoon Worcestershire sauce
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
8 ounces andouille sausages or 8 ounces smoked sausage
8 ounces medium shrimp
8 ounces scallops (halved if large)

Steps:

  • In a large skillet, heat the oil over medium heat. Add the onion, celery, and bell pepper and cook, stirring often, until the onion is softened, about 5 minutes. Add the rice and garlic and cook, stirring constantly, for 1 minute. Transfer the mixture to a 3 1/2 quart slow cooker.
  • Add the tomato juice, clam juice, water, Worcestershire sauce, thyme, oregano, salt, black and cayenne peppers, and break up the tomatoes with the side of a spoon. Cover and slow cook until the rice is barely tender, 5 to 6 hours on low.
  • Meanwhile, in a medium skillet over medium heat, cook the sausage, turning often, until browned, about 5 minutes.
  • During the last 15 minutes of cooking, stir the sausage, shrimp and scallops into the jambalaya. Increase the heat to high (300°) cover, and cook just until the shellfish are firm. Serve immediately.

Nutrition Facts : Calories 618, Fat 24.8, SaturatedFat 6.8, Cholesterol 139.9, Sodium 1596.1, Carbohydrate 60.1, Fiber 5, Sugar 12.5, Protein 38.9

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



Creole-Style Red Jambalaya With Chicken, Sausage, and Shrimp image

Number Of Ingredients 18

14 ounces peeled whole tomatoes
1 1/2 cups chicken stock
1/2 pound chicken
1/2 tablespoon canola oil
1/2 pound cooked cajun or creole sausage
1/2 medium yellow onion, diced`
1 green bell pepper, diced
2 celery ribs, diced
2 cloves garlic, minced
1/2 teaspoon tomato paste
1 teaspoon hot sauce
1/2 teaspoon dried thyme
1/2 teaspoon oregano
1 dash cayenne
1 dash garlic powder
2 bay leaves
1/2 pound shrimp, peeled and deveined
3 scallions, sliced

Steps:

  • Strain tomatoes and add juice to a 4-cup measuring cup. Place tomatoes in a medium bowl. Using your fingers, carefully tear each tomato open to release the liquid inside its seed compartments. Strain all this liquid into measuring cup. Crush tomatoes well with your hands. Add enough chicken stock to tomato juices to total 4 cups (960ml). Set aside.
  • 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 tomato paste and cook, stirring, until lightly browned, about 1 minute. Add hot sauce, thyme, oregano, cayenne, garlic powder, and a very generous dose of black pepper. Add crushed tomatoes, tomato/stock mixture, diced chicken, and bay leaves and bring to a simmer. Season with salt, tasting liquid to ensure it is well seasoned.
  • Cover with lid and transfer to oven. Bake until liquid is fully absorbed and rice is tender, about 40 minutes.
  • Gently stir in shrimp and scallions and return to oven until shrimp are just cooked through, about 5 minutes. Cover pot and let rest 15 minutes. Remove bay leaves, if desired (see note).

FOIL-PACKET SHRIMP AND SAUSAGE JAMBALAYA



Foil-Packet Shrimp and Sausage Jambalaya image

This hearty, satisfying dinner has all the flavors of an authentic jambalaya with little effort. The foil packets can be prepared a day ahead and cooked right before serving. These are also good on the grill! -Allison Stroud, Oklahoma City, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 11

12 ounces fully cooked andouille sausage links, cut into 1/2-inch slices
12 ounces uncooked shrimp (31-40 per pound), peeled and deveined
1 medium green pepper, chopped
1 medium onion, chopped
2 celery ribs, chopped
3 garlic cloves, minced
2 teaspoons Creole seasoning
1 can (14-1/2 ounces) fire-roasted diced tomatoes, drained
1 cup uncooked instant rice
1 can (8 ounces) tomato sauce
1/2 cup chicken broth

Steps:

  • Preheat oven to 425°. In a large bowl, combine all ingredients. Divide mixture among 6 greased 18x12-in. pieces of heavy-duty foil. Fold foil around mixture and crimp edges to seal, forming packets; place on a baking sheet. Bake until shrimp turn pink and rice is tender, 20-25 minutes.

Nutrition Facts : Calories 287 calories, Fat 12g fat (4g saturated fat), Cholesterol 143mg cholesterol, Sodium 1068mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.

SHRIMP, SAUSAGE AND QUINOA JAMBALAYA



Shrimp, Sausage and Quinoa Jambalaya image

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

Provided by rickoholic83

Categories     Pork

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

4 1/2 cups low sodium chicken broth, divided
2 cups quinoa
1 tablespoon olive oil
1/2 lb smoked kielbasa, sliced in 1/4-inch rounds (Use turkey kielbasa)
1 large onion, chopped
1 red bell pepper, thinly sliced
4 garlic cloves, peeled and chopped
1 cup vegetable juice, spicy
1 lb medium shrimp, peeled and deveined
1 cup frozen peas
1 cup grape tomatoes, halved

Steps:

  • Combine 4 cups chicken broth and quinoa in a medium saucepan.
  • Bring to a boil, reduce heat to low, cover and cook 15 minutes.
  • Heat oil in a skillet and add kielbasa, onion, bell pepper and garlic.
  • Saute about 10 minutes or until vegetables are tender.
  • Add remaining broth and V-8 juice; bring to a simmer.
  • Add shrimp and simmer 5 minutes or until done.
  • Add peas, tomatoes and cooked quinoa and toss.

Nutrition Facts : Calories 356.5, Fat 11.1, SaturatedFat 2.7, Cholesterol 106, Sodium 574.2, Carbohydrate 40.5, Fiber 4.3, Sugar 3.6, Protein 25.2

CHICKEN, SHRIMP AND SAUSAGE JAMBALAYA



CHICKEN, SHRIMP AND SAUSAGE JAMBALAYA image

Categories     Soup/Stew     Chicken     Dinner

Yield 6 people

Number Of Ingredients 16

1 broiler chicken, cut up, about 3 pounds
paprika
3 tablespoons olive oil
1 cup chopped onion
1 cup chopped green bell pepper
2 ribs celery, chopped
2 cloves garlic, minced
1/2 pound smoked sausage, thinly sliced
2 cans (14.5 ounces each) stewed tomatoes
2 cups chicken broth
1 cup long-grain rice
2 teaspoons leaf thyme, crumbled
1 1/2 teaspoons salt, or to taste
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce (Tabasco)
1 pound shrimp, shelled and deveined

Steps:

  • Wash chicken and pat dry; rub with the paprika. Heat olive oil in a large skillet; add chicken and brown on all sides. Remove chicken from skillet. Add onion, green bell pepper, celery, and garlic. Sauté over low heat until onion is tender, about 10 minutes. Stir in sausage, tomatoes, chicken broth, rice, thyme, salt, pepper, and hot sauce. Add chicken and turn to coat with sauce. Bring to a boil. Reduce heat, cover, and simmer for 30 minute, or until chicken is tender. Stir in shrimp and cook about 3 minutes longer, or just until shrimp turns pink. Jambalaya recipe serves 6.

JAMBALAYA W/SHRIMP, CHICKEN AND SAUSAGE



Jambalaya w/shrimp, chicken and sausage image

Had this for the first time at a dinner party, now I HAVE to make it every month or so. It's better if you have the sausage, chicken and shrimp prepared before starting, that way you can dig in once the rice is cooked.

Provided by J e l i s a

Categories     Chicken

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 14

6 slices bacon, chopped
1 cup long-grain rice, uncooked
1 cup chopped onion
1 cup chopped green bell pepper
3 cloves garlic, crushed
1 cup sliced celery (optional)
1 (15 ounce) can tomato sauce
1 lb cooked smoked sausage, 1/2 inch pieces (I like to use Hillshire Farms Hot Links)
1 1/2 cups water
1/2 cup garlic flavored barbecue sauce
1 teaspoon salt
1/4 teaspoon cayenne pepper
4 boneless skinless chicken breast halves, diced and cooked (brown in frying pan)
1/2-1 lb medium shrimp, steamed,peeled and deveined

Steps:

  • Brown smoked sausage and drain excess grease.
  • Set aside along with pre-cooked shrimp and chicken.
  • Fry bacon until crisp in 3-quart Dutch oven or large deep skillet.
  • Do not drain.
  • Stir in celery, rice, onion, garlic and green pepper.
  • Cook and stir over medium-high heat for 5 minutes.
  • Add tomato sauce, sausage, water, barbecue sauce, salt and cayenne.
  • Stir.
  • Bring to a boil.
  • Cover.
  • Simmer 20 minutes, stirring occasionally.
  • Add chicken and shrimp, allow to simmer another 10 minutes until heated.

CHICKEN, SHRIMP AND SAUSAGE JAMBALAYA



Chicken, Shrimp and Sausage Jambalaya image

A yummy cajun classic,spice it up or keep it mild by adding or deleting the hot sauce or use hot sausage instead of mild.

Provided by dtgadgetgirl

Categories     One Dish Meal

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 cup chopped onion
1 tablespoon olive oil
16 ounces sausage (hot or mild)
1 tablespoon minced garlic
2 cups instant brown rice
2 (16 ounce) cans chicken broth
1 (14 ounce) can artichoke hearts, drained
1 (8 ounce) can tomato sauce
1 1/2 teaspoons hot red pepper sauce
1 lb uncooked shrimp, peeled and deveined
1 cup chopped cooked chicken

Steps:

  • Heat the oil in a large skillet.
  • Add onion to skillet and cook until onion is lightly browned, about 5 minute.
  • Add sausage to onion and cook until browned.
  • Add garlic and cook 1 minute.
  • Stir in rice, chicken broth, artichoke hearts, tomato sauce and red-pepper sauce.
  • Bring to a simmer, then turn heat to low.
  • Cover and cook 17 min., stir occasionally.
  • Add shrimp and chicken.
  • Cover and cook, stirring occasionally, until shrimp are opaque and curled.

Nutrition Facts : Calories 580.1, Fat 27.8, SaturatedFat 8.7, Cholesterol 208.6, Sodium 1815, Carbohydrate 41.9, Fiber 5.2, Sugar 3.9, Protein 39.5

SMOKED SAUSAGE AND SHRIMP JAMBALAYA



Smoked Sausage and Shrimp Jambalaya image

My Louisiana-native boyfriend loves this!! Inspired by a combination of recipes, but tweaked to my own tastes, this makes a medium spicy, saucy jambalaya. I used white sushi rice for an extra creamy, almost risotto-like texture. The addition/omission of the hot pepper and amount of hot sauce will determine the heat factor. You can omit the wine and use all stock if you'd like. Delicious with hot garlic bread!

Provided by c.walsh

Categories     White Rice

Time 50m

Yield 8 serving(s)

Number Of Ingredients 17

1 lb shrimp, peeled
2 tablespoons creole seasoning
1 lb smoked sausage, sliced on the diagonal
2 -3 tablespoons olive oil
1 1/2 cups onions, chopped
1 cup bell pepper, diced, red and green
1 small hot pepper, diced (optional)
2 celery ribs, sliced
4 garlic cloves, chopped
1 medium tomatoes, chopped
4 bay leaves
1 1/2 teaspoons hot sauce (to taste)
1 1/2 teaspoons Worcestershire sauce
1 1/2 cups rice
3 cups chicken stock
1 cup white wine
1/4 cup parsley

Steps:

  • Sprinkle shrimp with creole seasoning, set aside.
  • Saute smoked sausage in half the oil til browned. Set aside.
  • In the same pan, saute onion, peppers and celery in remaining oil until the onion turns translucent (about 5-7 minutes).
  • Add garlic, tomato, bay leaves, worcestershire, and hot sauce, saute 2 minutes.
  • Add rice, saute 2 more minutes.
  • Slowly add broth and wine, stirring constantly, heat to a boil. Cover and simmer over low heat 15 minute.
  • Stir in shrimp and sausage, cover and cook 10 more minutes. Add parsley, remove from heat and stir.

Nutrition Facts : Calories 524.1, Fat 23.8, SaturatedFat 7.5, Cholesterol 127.8, Sodium 1113.2, Carbohydrate 40.3, Fiber 1.7, Sugar 4.2, Protein 29.7

SMOKED SAUSAGE AND SHRIMP JAMBALAYA



Smoked Sausage and Shrimp Jambalaya image

Make and share this Smoked Sausage and Shrimp Jambalaya recipe from Food.com.

Provided by Merle 1

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

3/4 lb smoked sausage
1/2 cup onion, chopped
1/2 cup bell pepper, chopped
1 teaspoon garlic, minced
1 tablespoon olive oil
1 1/2 cups water
1/2 cup uncooked rice
1/4 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon Tabasco sauce
1 (14 1/2 ounce) can Rotel tomatoes & chilies
1/4 lb shrimp, medium, peeled, uncooked

Steps:

  • Cut sausage into 1/4 " slices.
  • Saute garlic, sausage, pepper, and onion until pepper is soft.
  • Add water, rice,salt, cayenne, and Tabasco.
  • Bring to boil and reduce heat.
  • simmer covered for 15 minutes.
  • Add tomatoes and shrimp.
  • Cook until shrimp are pink, stirring occasionally.

Nutrition Facts : Calories 506.8, Fat 31, SaturatedFat 10.3, Cholesterol 113.2, Sodium 1905.8, Carbohydrate 28.1, Fiber 1, Sugar 1.3, Protein 27.6

JAMBALAYA WITH SHRIMP AND ANDOUILLE SAUSAGE



Jambalaya With Shrimp and Andouille Sausage image

This recipe was taken from Cooking Light. It met my low calorie needs and my husband liked it too. Very filling and good comfort food.

Provided by Jazz Lover

Categories     Long Grain Rice

Time 40m

Yield 1 1/2 cups, 4 serving(s)

Number Of Ingredients 20

1 tablespoon olive oil
1 cup chopped onion
1 cup chopped red bell pepper
1 tablespoon minced garlic
6 ounces andouille sausages, sliced
1 cup uncooked long-grain white rice
1 teaspoon paprika
1 teaspoon fresh ground black pepper
1 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/4 teaspoon garlic salt
1 bay leaf
2 cups fat-free chicken broth
3/4 cup water
1 tablespoon tomato paste
1/2 teaspoon hot pepper sauce
1 (14 1/2 ounce) can diced tomatoes, undrained
1/2 lb peeled and deveined medium shrimp
2 tablespoons chopped fresh parsley

Steps:

  • Heat olive oil in a large dutch oven over medium high heat. Add chopped onion, chopped bell pepper, minced garlic, and sausage; saute' 5 minutes or until vegetables are tender.
  • Add rice and the next 7 ingredients (through bay leaf); cook 2 minutes.
  • Add broth, water, tomato paste, hot pepper sauce, and diced tomatoes; bring to a boil.
  • Cover, reduce heat, and simmer 20 minutes.
  • Add shrimp; cook 5 minutes. Let stand 5 minutes. Discard bay leaf. Stir in parsley.

Nutrition Facts : Calories 450.1, Fat 16.7, SaturatedFat 4.8, Cholesterol 96, Sodium 1364.8, Carbohydrate 52.4, Fiber 4.2, Sugar 7.2, Protein 22.2

SHRIMP AND SAUSAGE JAMBALAYA



Shrimp and Sausage Jambalaya image

This is a recipe I developed by combining a few together, and it is one of my husband's favorite things that I make. If I am eating this, I cook the sausage on the side. At the end, I pull out a portion of jambalaya for myself and add the sausage to the rest for everyone else. Keep an eye on it after you add the rice. The jambalaya recipes I've used in the past don't add water, but I usually have to add some so the rice has enough liquid to absorb.

Provided by Vino Girl

Categories     One Dish Meal

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil
1 1/2 cups chopped onions
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1/2 lb medium shrimp, peeled and deveined
4 bay leaves
1/2 lb smoked sausage, sliced
1 (14 1/2 ounce) can chopped tomatoes
1 tablespoon chopped garlic
1 teaspoon salt
1/2 teaspoon cayenne
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1 cup long-grain white rice
1/4 cup barbecue sauce
1/4 cup chopped green onion

Steps:

  • Heat the oil in a large skillet over medium heat.
  • Add onion, bell pepper and celery and saute for 7 to 8 minutes.
  • Add the shrimp and bay leaves and cook until the shrimp turn pink, about 2 minutes.
  • Add the sausage and cook for 2 to 3 minutes.
  • Add tomatoes (with juice), garlic, salt, cayenne, pepper and thyme. Cook for 10 minutes, stirring often.
  • Add the rice and stir to mix.
  • Cover and cook over medium-low heat for 30 minutes, or until the rice is done and liquid is absorbed.
  • Stir in barbecue sauce.
  • Remove from heat and let stand for 5 minutes.
  • Remove the bay leaves.
  • Stir in green onions.

Nutrition Facts : Calories 365.1, Fat 15.6, SaturatedFat 4.9, Cholesterol 83.4, Sodium 1111.7, Carbohydrate 35.7, Fiber 2.5, Sugar 4.5, Protein 19.8

SHRIMP AND SAUSAGE JAMBALAYA



Shrimp and Sausage Jambalaya image

This is very yummy. This was my first jambalaya recipe and it was perfect. I got the recipe from someone's web site ( www.colpean.com).

Provided by Faith77

Categories     Creole

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 15

2 tablespoons vegetable oil
1 lb smoked sausage, cut crosswise int 1/4 inch slices
2 cups chopped onions
3/4 cup chopped bell pepper
3/4 cup chopped celery
salt
cayenne
1 cup long-grain rice
1 (14 1/2 ounce) can whole tomatoes with juice, chopped
1 tablespoon chopped garlic
2 cups water
4 bay leaves
1/4 teaspoon dried thyme
1 lb shrimp, peeled and deveined
1/4 cup chopped green onion

Steps:

  • Heat oil in a large saucepan over medium heat.
  • Add sausage and cook for 2 minutes.
  • Add onions, bell peppers and celery.
  • Season with salt and cayenne and saute for 6 to 8 minutes or until golden, wilted and soft.
  • Add rice and stir to coat evenly.
  • Add tomatoes with juice, garlic, bay leaves, water and thyme.
  • Cover and cook over medium heat for about 20 minutes.
  • Season shrimp with salt and cayenne.
  • Add to mixture and cook for 10 more minutes.
  • Cook until rice is tender, liquid is absorbed and shrimp is pink.
  • Remove from heat and let stand covered for about 5 minutes.
  • Remove bay leaves and stir in green onions and serve.

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