Best Spicy Seafood Jambalaya Recipes

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AUTHENTIC JAMBALAYA RECIPE (EASY & HEALTHY JAMBALAYA)



Authentic Jambalaya Recipe (Easy & Healthy Jambalaya) image

An authentic jambalaya recipe is savory, spicy, meaty, and oh so flavorful! And it's very easy to make as well! Let me share with you my favorite healthy jambalaya with lots of meat, crushed tomatoes, and jambalaya seasoning.

Provided by Savory With Soul

Categories     Main Course

Time 1h30m

Number Of Ingredients 18

3 Tbsp olive oil ((or oil of choice))
1 medium onion, (chopped)
2 large stalks celery, (chopped)
1 medium bell pepper ((any color, but I used red))
4 Tbsp garlic, (minced)
1 pound chicken breast, (cut into 1/2-inch pieces)
9-10 ounces sausage, ((link type) cut into bite-size medallions (andouille or any sausage of choice))
1 tsp cayenne pepper ((more or less to taste))
2 tsp paprika ((more or less to taste))
salt (to taste)
black pepper (to taste)
1 tsp thyme (, dry )
1 Tbsp oregano (, dry)
1 Tbsp basil (, dry)
1 can crushed tomatoes, (undrained (28 ounces))
3 cups chicken broth ((or stock))
1 cup rice, (uncooked (I used Lundberg Jubilee, a wild mixed rice))
½ pound shrimp (medium size, tail on or off, raw or cooked)

Steps:

  • Heat the oil on medium in a large Dutch oven on the stove top.
  • Add onion, celery, and bell pepper and cook about 5 minutes.
  • Add garlic, basil, oregano, and thyme and stir. Cook for about 5 more minutes.
  • Add the chicken and sausage and let brown for 5-10 minutes, stirring often.
  • Add cayenne pepper and paprika to the meat mixture and blend lightly.
  • Pour in the crushed tomatoes, chicken broth, and rice and mix. Bring to a light boil, then lower the heat to 1-2 and cover.
  • Cook covered on low for 45 minutes, stirring a couple times to make sure the rice isn't sticking to the bottom.
  • During the last 5-10 minutes of cooking, add the shrimp to the top of the mixture and cover. Check again after about 5 minutes and flip shrimp over, making sure not to cover it deeply so you can keep an eye on its doneness. Cover and cook 5 more minutes or until shrimp is opaque pink and white.
  • Serve right away with a side salad and crusty bread if desired.

Nutrition Facts : Calories 485 kcal, Carbohydrate 36 g, Protein 35 g, Fat 22 g, SaturatedFat 5 g, Cholesterol 174 mg, Sodium 1188 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

SPICY SEAFOOD JAMBALAYA



Spicy Seafood Jambalaya image

Make and share this Spicy Seafood Jambalaya recipe from Food.com.

Provided by Terese

Categories     Mussels

Time 45m

Yield 4 serving(s)

Number Of Ingredients 19

1 tablespoon olive oil
1 yellow onion, chopped
2 slices bacon, chopped
1 small red capsicum, seeded and cut into 2 cm pieces
2 cloves garlic, chopped
1 pinch dried thyme
1 1/2 tablespoons cajun seasoning
1 teaspoon cayenne pepper
1 1/2 cups long grain rice
2 tablespoons tomato paste
1 (425 g) can chopped tomatoes
1 1/2 cups chicken stock
1 cup dry white wine
500 g medium green shrimp, peeled and deveined tails intact
500 g mussels, scrubbed and beards removed
250 g fish fillets, cubed
1/2 cup coriander leaves
sea salt
pepper

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.

SPICY JAMBALAYA



Spicy Jambalaya image

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 30 servings

Number Of Ingredients 19

6 bay leaves
10 pounds ham, diced
2 gallons water
Oil, for sauteing
5 pounds chicken breast, diced
2 pounds onion, chopped
2 pounds celery
1 1/2 pounds green pepper, chopped
1 cup green onion, chopped
2 pounds tomatoes, diced
2 cups tomato paste
3 tablespoons parsley, chopped
4 ounces garlic, crushed
2 teaspoons dried thyme
2 teaspoons cayenne pepper
1/4 cup Worcestershire sauce
3 pounds smoked sausage
3 pounds rice, steamed
Salt, to taste

Steps:

  • In a boiler, add bay leaves, diced ham and water. Let boil for 1 hour. In another pan, heat oil. Add diced chicken, onions and celery. Saute until tender then add peppers, onions and diced tomatoes. Add tomato paste, chopped parsley, crushed garlic, dried thyme, cayenne pepper, Worcestershire sauce, and smoked sausage. Add cooked rice to jambalaya and salt to taste.

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