Chicken Shrimp And Andouille Jambalaya Recipes

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CHICKEN, SHRIMP AND ANDOUILLE JAMBALAYA

A Cajun classic, meal in one pot! Have the hot sauce ready to splash on. Serve with some crusty french bread, a nice crisp salad, and some of your favorite wine. :)

Provided by PalatablePastime

Categories     One Dish Meal

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 18



Chicken, Shrimp and Andouille Jambalaya image

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.

2 tablespoons extra virgin olive oil
1 1/2 lbs boneless skinless chicken thighs
1 lb andouille sausage, cut into 1/4 inch slices
1 large onion, chopped
2 celery ribs, diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon sweet paprika
1/2 teaspoon salt
1/4-1/2 teaspoon cayenne pepper (optional)
1 1/2 cups long grain rice
1 (14 ounce) can tomatoes, chopped,with juice
2 cups chicken broth or 2 cups stock
8 ounces medium shrimp, peeled and deveined
2 tablespoons chopped fresh parsley
3 green onions, finely chopped

JAMBALAYA PASTA WITH PENNE, CHICKEN, SHRIMP AND ANDOUILLE

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 24



Jambalaya Pasta with Penne, Chicken, Shrimp and Andouille image

Steps:

  • Fill a large, 1-gallon stock pot with a pasta insert, 3/4 full with water. Bring to a boil over high heat and season with salt to taste. Place the penne in the salted water and return to a boil, stirring occasionally. Cook the pasta until nearly al dente, 10 to 12 minutes. Drain and set aside, reserving 1 cup of the pasta cooking water.
  • While the pasta cooks, set a 14-inch saute pan over medium-high heat and add 1 tablespoon of the olive oil, swirl the pan to evenly coat with the oil. Season the shrimp with 2 teaspoons of the Essence and 1/8 teaspoon salt. Place the shrimp in the pan and sear for 1 minute per side. Remove the shrimp from the pan and set aside. Add another tablespoon of the olive oil to the saute pan and season the chicken breast with 2 teaspoons of the Essence and 1/8 teaspoon of the salt. Place the chicken breast in the pan and sear for 3 minutes, turning to ensure even browning. Remove the chicken from the pan and set aside with the seared shrimp.
  • Place the remaining tablespoon of olive oil in the saute pan and add the sausage, onions and bell peppers. Saute, stirring occasionally, until the sausage is lightly caramelized and the onions are translucent, about 3 minutes. Add the garlic to the pan and saute for 30 seconds. Add the chicken stock to the pan and scrape with a spoon to remove any browned bits that have formed in the bottom of the pan, about 30 seconds. Add the diced tomatoes, fresh thyme, the remaining tablespoon of Essence and 1/2 teaspoon salt and cook for 2 minutes. Add the heavy cream to the pan and cook an additional 2 minutes. Return the shrimp and chicken to the pan, as well as the nearly al dente pasta and the reserved 1 cup of pasta cooking water. Continue to cook the sauce and pasta, stirring occasionally, until the shrimp and chicken are cooked through, the pasta is al dente and most of the pasta cooking water has evaporated, about 3 minutes. Remove from the heat and add the basil and Parmesan. Toss to combine and serve while hot.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
  • Published by William Morrow, 1993.

Salt for pasta cooking water plus 3/4 teaspoon, divided
1 pound dry penne rigate
3 tablespoons olive oil, divided
1 pound peeled, deveined large shrimp
2 tablespoons plus 1 teaspoon Essence, divided, recipe follows
3/4 pound boneless, skinless chicken breast, 1-inch diced
3/4 pound andouille sausage, diced into 1/2-inch pieces
1 tablespoon freshly chopped thyme leaves
1/2 cup heavy cream
1/2 cup yellow onion, small diced
1/2 cup green bell pepper, small diced
1 tablespoon minced garlic
1/2 cup chicken stock
1 (14.5-ounce) can diced tomatoes
2 tablespoons freshly chopped basil leaves
1/2 cup grated Parmesan
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

SHRIMP AND ANDOUILLE JAMBALAYA

Provided by Food Network

Categories     main-dish

Time 55m

Yield 8 large servings

Number Of Ingredients 17



Shrimp and Andouille Jambalaya image

Steps:

  • Heat the canola oil in a Dutch oven or heavy-gauge pot over high heat. Add the sausage and cook, stirring occasionally, about 6 minutes. Add the bell pepper, onion, celery, and garlic, and season with cayenne pepper and salt and pepper, to taste. Cook stirring, until well browned, about 8 minutes. Stir in the tomatoes, shrimp, oysters, and bay leaves. Add the rice, stir gently; then add the stock. Gently move the spoon across the bottom of the pot, to make sure that the rice is not sticking. Bring to a boil, lower the heat and simmer, covered, until the rice has absorbed most of the liquid, about 15 minutes. Remove from the heat and let sit, covered, for 8 minutes.
  • To serve, transfer to a serving bowl, and mix in the green onions. Season with hot sauce.

1 tablespoon canola oil
2/3 pound andouille sausage, sliced 1/4 inch thick
1 large red bell pepper, cut into a large dice
1 large onion, cut into a large dice
3 ribs celery, cut into a large dice
1 large head garlic, peeled and minced
Cayenne pepper, as needed
1/4 teaspoon kosher salt
Freshly ground black pepper
2 large tomatoes, cored, peeled, seeded, and chopped
1 pound medium shrimp, peeled
1 pint shucked oysters
2 bay leaves
3 cups long-grain rice, soaked in 3 changes of water
3 cups shrimp stock or water
2 bunches green onions, thinly sliced
1/4 teaspoon hot sauce, or to taste

ANDOUILLE AND CHICKEN JAMBALAYA

Shredded rotisserie chicken is the shortcut hero in this one-pot Creole dish made with kidney beans for added comfort. A celebrated Louisiana classic, jambalaya is influenced by West African, Native American and European cooking.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12



Andouille and Chicken Jambalaya image

Steps:

  • Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 3 minutes. Add the celery, onion and bell pepper, season with salt and cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes. Add the tomato paste and Cajun seasoning and cook, stirring occasionally, until the vegetables are coated, about 1 minute. Add the rice and cook, stirring, until coated, about 1 minute.
  • Add the diced tomatoes and 5 cups water to the pot. Increase the heat to high and bring to a boil. Reduce the heat to a simmer, cover and cook until the rice is tender and the sauce thickens, 10 to 15 minutes.
  • Stir the beans and chicken into the pot and cook until warmed through, about 1 minute. Top each serving with celery leaves and drizzle with olive oil.

Nutrition Facts : Calories 520, Fat 24 grams, SaturatedFat 6 grams, Cholesterol 53 milligrams, Sodium 861 milligrams, Carbohydrate 55 grams, Fiber 11 grams, Sugar 8 grams, Protein 28 grams

2 tablespoons extra-virgin olive oil, plus more for drizzling
2 3-ounce fully cooked andouille sausages, sliced 1/4 inch thick
2 stalks celery, chopped, plus leaves for topping
1 onion, chopped
1 green bell pepper, chopped
Kosher salt
2 tablespoons tomato paste
1 teaspoon Cajun seasoning
3/4 cup converted white rice
1 15-ounce can diced fire-roasted tomatoes
1 15-ounce can no-salt-added kidney beans, drained and rinsed
1 1/2 cups shredded rotisserie chicken or leftover turkey (skin removed; about 8 ounces)

ANDOUILLE AND CHICKEN JAMBALAYA

Provided by Food Network

Categories     main-dish

Yield 10 to 12 servings

Number Of Ingredients 11



Andouille and Chicken Jambalaya image

Steps:

  • Heat the oil in a large cast-iron Dutch oven over medium heat. Add the onions, bell peppers, 2 teaspoons of the salt and 1 teaspoon of the cayenne. Stirring often, brown the vegetables for about 20 minutes, or until they are caramelized and dark brown in color. Scrape the bottom and sides of the pt to loosen any browned particles. Add the sausage and cook, stirring often for 10 to 15 minutes, scraping the bottom and sides of the pot to loosen any browned particles. Season the chicken with the remaining 1 teaspoon salt and remaining 1/4 teaspoon cayenne. Add the chicken and the bay leaves to the pot. Brown the chicken for 8 to 10 minutes, scrapping the bottom of the pot to loosen any browned particles. Add the rice and stir for 2 to 3 minutes to coat it evenly. Add the water, stir to combine, and cover. Cook over medium heat for 30 to 35 minutes, without stirring, or until the rice is tender and the liquid has been absorbed. Remove the pot from the heat and let stand, covered for 2 to 3 minutes. Remove the bay leaves. Stir in the green onions and serve.

1/2 cup vegetable oil
3 cups chopped onions
1 cup chopped bell peppers
3 teaspoons salt
1 1/4 teaspoons cayenne
1 pound andouille, chorizo, or other smoked sausage cut crosswise into 1/4 inch slices
1 1/2 pounds boneless white and dark chicken meat, cut into 1 inch cubes
3 bay leaves
3 cups medium-grain white rice
6 cups water
1 cup chopped green onions

CHICKEN AND SHRIMP JAMBALAYA

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

Provided by That Napa Chicken R

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17



Chicken and Shrimp Jambalaya image

Steps:

  • In food processor, pulse onion, celery, red pepper, and garlic until chopped fine, about six 1-second pulses, scraping down sides of bowl once or twice. Do not overprocess; vegetables should not be pureed.
  • Heat oil in large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking, about 2 minutes. Add chicken, skin-side down, and cook until golden brown, about 5 minutes. Using tongs, turn chicken and cook until golden brown on second side, about 3 minutes longer.
  • Transfer chicken to plate and set aside. Reduce heat to medium and add andouille; cook, stirring frequently, until browned, about 3 minutes. Using slotted spoon, transfer sausage to paper towel-lined plate and set aside.
  • Reduce heat to medium-low, add vegetables, and cook, stirring occasionally and scraping bottom of pot with wooden spoon, until vegetables have softened, about 4 minutes.
  • Add rice, salt, thyme, and cayenne; cook, stirring frequently, until rice is coated with fat, about 1 minute. Add tomatoes, reserved tomato juice, clam juice, chicken broth, bay leaves, and browned sausage to pot; stir to combine.
  • Remove and discard skin from chicken; place chicken, skinned-side down, on rice. Bring to boil, reduce heat to low, cover, and simmer for 15 minutes. Stir once, keeping chicken on top, skinned-side down. Replace cover and continue to simmer until chicken is no longer pink when cut into with paring knife, about 10 minutes more;.
  • Transfer chicken to clean plate and set aside. Scatter shrimp over rice, cover, and continue to cook until rice is fully tender and shrimp are opaque and cooked through, about 5 minutes more.
  • While shrimp are cooking, shred chicken. When shrimp are cooked, discard bay leaves; off heat, stir in parsley and shredded chicken, and serve immediately.

Nutrition Facts : Calories 876.9, Fat 34.9, SaturatedFat 10.5, Cholesterol 332.4, Sodium 2071.8, Carbohydrate 78.2, Fiber 3.9, Sugar 9.1, Protein 59.7

1 medium onion, peeled, ends trimmed, and quartered lengthwise
1 medium celery rib, cut crosswise into quarters
1 medium red bell pepper, stem removed, seeded, and quartered lengthwise
5 garlic cloves, peeled
2 teaspoons vegetable oil
4 chicken thighs, bone-in skin-on
8 ounces andouille sausages, halved lengthwise and cut into 1/4-inch pieces
1 1/2 cups long grain white rice (10 ounces)
1 teaspoon salt
1/2 teaspoon fresh thyme leave, minced
1/4 teaspoon cayenne pepper (see note)
1 (14 ounce) can diced tomatoes, drained 1/4 cup juice reserved
1 cup clam juice (bottled)
1 1/2 cups low sodium chicken broth
2 bay leaves
1 lb shrimp, shelled
2 tablespoons fresh parsley leaves, minced

SHRIMP, CHICKEN, AND ANDOUILLE SAUSAGE JAMBALAYA

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



Shrimp, Chicken, and Andouille Sausage Jambalaya image

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

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

CHICKEN, ANDOUILLE, AND SHRIMP JAMBALAYA

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

Provided by gailanng

Categories     Creole

Time 45m

Yield 10-12 serving(s)

Number Of Ingredients 19



Chicken, Andouille, and Shrimp Jambalaya image

Steps:

  • In a large Dutch oven, heat oil over medium high heat; add sausage and chicken, and cook about 5 minutes or until browned. Add onion, celery, and bell pepper, and cook, stirring frequently, about 3 minutes or until tender. Add garlic, stirring for about 30 seconds until fragrant. Add rice, and stir about 3 minutes until lightly toasted.
  • Add tomatoes; stir until juices are absorbed. Add broth, thyme, and bay leaves. Bring to a boil; reduce heat to medium-low. Cover and cook for 15 minutes or until rice is tender.
  • In a medium bowl, combine shrimp, 1 teaspoon salt, 1/2 teaspoon black pepper, paprika, cayenne, and parsley. Add shrimp to rice mixture; stir until combined. Cook for 2 minutes or until shrimp are pink and firm. Add remaining 1 teaspoon salt and 1/2 teaspoon black pepper (to taste) and fold in gently. .
  • Garnish with green onion.

Nutrition Facts : Calories 677, Fat 31.1, SaturatedFat 9.1, Cholesterol 188.1, Sodium 1862.3, Carbohydrate 55, Fiber 3, Sugar 4.8, Protein 41.5

2 tablespoons vegetable oil
1 lb andouille sausage, sliced
2 lbs boneless-skinless chicken thighs, cut in 1-inch cubes
1 1/2 cups chopped onions
1 1/2 cups chopped celery
1 1/2 cups chopped green bell peppers
3 garlic cloves, minced
3 cups long-grain rice
1 (28 ounce) can diced tomatoes
5 cups chicken broth
2 tablespoons chopped fresh thyme
2 fresh bay leaves
1 1/2 lbs large raw shrimp, peeled and deveined
2 teaspoons kosher salt, divided
1 teaspoon ground black pepper, divided
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
2 tablespoons chopped fresh parsley
chopped green onion, for garnish

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From kitchmystic.com


THE CHEW: JOHN BESH’S SHRIMP, CHICKEN AND ANDOUILLE JAMBALAYA …
John Besh Jambalaya Directions. Heat a large dutch oven over high heat until hot, then reduce the heat. Render the bacon with the sausages and lard in the hot pot, stirring with a long wooden spoon. Meanwhile, season chicken thighs with salt and pepper. Add chicken to the pot, stirring, and cook 5 minutes until chicken is golden brown.
From recapo.com


ANDOUILLE, SHRIMP, AND CHICKEN JAMBALAYA RECIPES
Heat cast-iron Dutch oven over medium-high heat. Cook and stir andouille sausage in hot pot until browned about 5 minutes. Remove sausage from the pot with a slotted spoon retaining any drippings in the pot.
From recipesfull.net


CHICKEN, SHRIMP AND SMOKED ANDOUILLE JAMBALAYA
Using a slotted spoon, remove shrimp and set aside until later. Add olive oil to Dutch oven (or 2 pots) and when hot, add chicken pieces and sauté until browned on both sides, about 8 minutes. Remove and set aside. Cut the andouille and …
From thefoodieskitchen.com


SHRIMP CHICKEN ANDOUILLE SAUSAGE JAMBALAYA
Shrimp chicken andouille sausage jambalaya - gg118947755 GoGraph Illustrations, Clip Art, and Vectors allows you to quickly find the right graphic. Featuring over 68,000,000 vector clip art images, clipart pictures and clipart graphic images.
From gograph.com


JAMBALAYA WITH CHICKEN, SHRIMP, AND ANDOUILLE SAUSAGE | SAVORY
It'll still soak up the flavors of the sausage, chicken and spices. Ingredients. 3 lb chicken breast, cubed; 3 tbsp oil; 1 cup chopped onion; 1 cup chopped pepper; 2 stalks celery, chopped; 2 cloves garlic, minced; 1/2 lb andouille sausage, thinly sliced; 2 14.5 oz. cans stewed tomatoes; paprika, to taste; 2 cups chicken broth; 1 cup long-grain ...
From savoryonline.com


JAMBALAYA WITH ANDOUILLE, CHICKEN, AND SHRIMP - A …
Remove it to a plate. To the Dutch oven, add the butter and onions and cook for ten minutes. Add the peppers, celery, and andouille and cook for ten minutes. Meanwhile in a food processor, process the tomatoes, garlic and thyme until finely chopped. Add this to the Dutch oven along with the chicken, spices, and chicken stock.
From aperfectfeast.com


WEEKNIGHT CHICKEN AND ANDOUILLE JAMBALAYA - FOOD NETWORK
Bring all the flavors of the Big Easy home with this step-by-step take on the classic jambalaya —complete with a how-to make your own homemade Creole seasoning. Watch Full …
From foodnetwork.com


JAMBALAYA WITH ANDOUILLE SAUSAGE AND CHICKEN - HUMMINGBIRD …
Reduce heat to medium. Pour oil or lard into hot pan, along with the chopped bacon and andouille. Stir slowly to render fat from the meats. While fat is rendering, season chicken thighs with salt and pepper, then add to the pot, continuing to stir until chicken is browned, about 5 minutes. Add onion to the pot.
From hummingbirdthyme.com


JAMBALAYA WITH CHICKEN AND ANDOUILLE SAUSAGE | GOOD. FOOD.
Instructions. Heat the oil in a large Dutch oven or stockpot over medium-low heat. Add the pepper, onion, celery, and a generous pinch of salt. Cook, stirring occasionally, until the onion is just starting to soften and turn translucent. Add the chicken, sausage, rice, tomatoes, chicken broth, seasoning, bay leaves and hot sauce.
From goodfoodstories.com


CAJUN JAMBALAYA (WITH CHICKEN, SHRIMP, & SAUSAGE ... - SPEND …
Instructions. Preheat oven to 350°F. Heat vegetable oil over medium-high heat in a dutch oven or large oven-proof pot with a lid. Add chicken and sausage. Cook until you get a deep crust. Do not stir too much. Add onion, celery and bell pepper. Cook 5 minutes scraping up any brown bits in the bottom of the pan.
From spendwithpennies.com


JAMBALAYA WITH SHRIMP AND ANDOUILLE SAUSAGE RECIPE
Instructions Checklist. Step 1. Heat olive oil in a large Dutch oven over medium-high heat. Add chopped onion, chopped bell pepper, minced garlic, and sausage; sauté 5 minutes or until vegetables are tender. Advertisement. Step 2. Add rice and the next 7 ingredients (through bay leaf); cook 2 minutes.
From myrecipes.com


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