CRAB AND ANDOUILLE JAMBALAYA
From Food & Wine magazine. This makes a pretty and tasty meal for four. If you like your jambalaya really spicy, you could add hot sauce when serving. Enjoy!
Provided by LifeIsGood
Categories Crab
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a medium to large enameled cast-iron pot (or any thick, good quality cookware), heat the olive oil.
- Add the andouille and cook over med-high to high heat, stirring occasionally, until lightly browned, about 3 minutes. Transfer to a bowl.
- Add the onion, bell pepper, celery and garlic to the same pot.
- Cover and cook over med-high heat, stirring occasionally, until the veggies are soft, about 3 minutes.
- Add the Old Bay, rice, andouille and cook, stirring occasionally, until the rice is opaque, about 2 minutes.
- Add the chicken stock, water and thyme, season lightly with salt and pepper and bring to a boil - then turn heat to very low.
- Cover and cook over very low heat until the rice is tender and the liquid is absorbed, about 15 minutes.
- Fluff the rice with a fork and stir in the crab and scallions.
- Cover and let stand for 2-3 minutes, just until the crab is hot.
- Discard the thyme sprig.
- Serve the jambalaya in bowls, passing the hot sauce at the table.
PASTA JAMBALAYA WITH CRAWFISH AND ANDOUILLE SAUSAGE
Steps:
- Fill a large 1-gallon stock pot with a pasta insert three-quarters full with water. Bring to a boil over high heat and add the salt as it boils. Place the angel hair in the salted water and return to a boil, stirring occasionally. Cook the pasta until nearly al dente, about 8 minutes. Drain and set aside.
- While the pasta is cooking, heat a large saute pan over medium-high heat and add the olive oil, sausage and onions and saute, stirring occasionally, until the sausage is lightly caramelized and the onions are translucent. Add the garlic to the pan, and then add the zucchini, bell peppers, tomatoes and thyme. Cook until the vegetables are tender, about 3 minutes. Add the heavy cream to the pan and cook an additional 2 minutes. Add the crawfish and basil. Add the al dente pasta and continue to cook the sauce and pasta, stirring occasionally. Remove from the heat and add the seafood seasoning and Parmesan.
SHRIMP AND ANDOUILLE JAMBALAYA
Provided by Food Network
Categories main-dish
Time 55m
Yield 8 large servings
Number Of Ingredients 17
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.
CRAB AND ANDOUILLE JAMABLAYA
Categories Shellfish
Number Of Ingredients 15
Steps:
- In a medium, enameled cast-iron casserole, heat the olive oil. Add the andouille and cook over high heat, stirring occasionally, until lightly browned, about 3 minutes. Transfer to a bowl. Add the onion, bell pepper, celery and garlic to the casserole. Cover and cook over high heat, stirring occasionally, until softened, about 3 minutes. Add the Old Bay, rice and andouille and cook, stirring occasionally, until the rice is opaque, about 2 minutes. Add the stock, water and thyme, season lightly with salt and pepper and bring to a boil. Cover and cook over very low heat until the rice is tender and the liquid is absorbed, about 15 minutes. Fluff with a fork and stir in the crab and scallions. Cover and let stand for 2 to 3 minutes, just until the crab is hot; discard the thyme sprig. Serve in bowls, passing hot sauce at the table.
SEAFOOD JAMBALAYA
My neighbor always gave me a container of this jambalaya when he made it. My family fought over it. I even made him make it for a Kentucky Derby party I had, and everyone raved. -Kristin Arnett
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8-10 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 379 calories, Fat 16g fat (6g saturated fat), Cholesterol 181mg cholesterol, Sodium 1322mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 3g fiber), Protein 28g protein.
SIMPLE SHRIMP AND ANDOUILLE JAMBALAYA
Simple, easy and very tasty for when you are in the mood for jambalaya. My kids loved it! From Cook's Illustrated "Quick Recipe" Cookbook.
Provided by lisar
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a food processor, pulse the onion, red pepper and garlic until chopped very fine, ten to twelve 1-second pulses, scraping down the sides of the bowl as necessary; set aside.
- Season the shrimp with salt and hot pepper sauce to taste.
- Heat the oil in a large Dutch oven over medium high heat until shimmering. Add the shrimp in a single layer and cook, without stirring, for 30 seconds. Using tongs, flip the shrimp and cook for another 30 seconds. Transfer the shrimp to a medium bowl and set aside.
- Add the sausage to the pan and cook, stirring occasionally, until lightly browned, about 3 minutes. Using a slotted spoon, transfer the sausage to a second bowl.
- Scrape the veggies from the food processor into the empty pot and cook, stirring frequently, until softened, about 3 minutes. Stir in the rice and continue to stir until the grains are coated with the fat, about 1 minute.
- Add the bay leaves, tomatoes, clam juice, and 1 cup water and bring to a boil.
- Stir in the sausage, cover, and reduce the heat to low.
- Cook until the rice is tender, 17 to 20 minutes.
- Off the heat, stir in the shrimp and parsley with a fork (do not mush the rice), cover the pot, and allow to sit for 2 minutes or until the shrimp is heated through.
- Discard the bay leaves and adjust the seasoning with salt and hot pepper sauce to taste. Serve immediately.
Nutrition Facts : Calories 756.5, Fat 28.9, SaturatedFat 9, Cholesterol 191.8, Sodium 2094.9, Carbohydrate 82.3, Fiber 3.9, Sugar 9.7, Protein 39.2
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