CAJUN SHRIMP AND CRAB JAMBALAYA
Make and share this Cajun Shrimp and Crab Jambalaya recipe from Food.com.
Provided by Julieannie
Categories Crab
Time 1h2m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Lightly coar a large geavy skilled with nonstick cooking spray and set over medium heat. Add oil and flour and stir consistantly until roux turns deep mahogany brown, about 5 minutes. Add onions, green pepper, celery and bacon; saute until vegetables are soft, about 5 minutes longer.
- Stir in tomatoes in puree, broth, rice and Old Bay seasoning; bring to a boil over high heat. Reduce heat to medium-low, cover and simmer until most of liquid is absorbed and rice is almost tender, about 20 minutes.
- Fold in shrimp and cook just until shrimp are pink and firm, about 5 minutes.
- Gently fold in crab; cover and cook 1 minute. Remove from heat and let stand 3 minutes. Sprinkle with cilantro.
Nutrition Facts : Calories 393.1, Fat 5.7, SaturatedFat 1.2, Cholesterol 183.6, Sodium 563.5, Carbohydrate 50.3, Fiber 3.2, Sugar 5.8, Protein 34
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.
SEAFOOD JAMBALAYA
Provided by Food Network
Categories main-dish
Time 1h19m
Yield 8 large servings
Number Of Ingredients 26
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 leaf, and stir. Add the rice, stir gently, and add the water. Gently move a 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 blender, food processor, or mixing bowl, and pour the mixture into a large glass or plastic jar. Seal it so that it's airtight. It will keep indefinitely.
CHINESE JAMBALAYA
This is a different version of Jambalaya. Its very delicious and so easy to make.Perfect those rare nights when you cannot decide between Chinese or Cajun food. Why settle for one or the other when you can have a little of each.
Provided by JustaQT
Categories Crab
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Cook Zatarain's Jambalaya Mix according to package instructions, omitting the meat.
- Reserve.
- Heat oil in a wok.
- Add crab and cook until done.
- Add all the vegetables and lightly stir fry leaving vegetables crisp.
- Add the tomatoes.
- Do not overcook.
- Add soy sauce, pepper, and pecans and mix well.
- Add cooked Jambalaya, stir to mix well and cook until rice is hot.
- Can be served as an entree or side dish.
CABBAGE JAMBALAYA
This is an EASY recipe. My son doesn't like cabbage but will eat this like crazy. You can make it low-fat by using ground turkey and low-fat sausage. They won't know the difference.
Provided by Susan
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Time 1h5m
Yield 6
Number Of Ingredients 10
Steps:
- Combine ground beef, smoked sausage, onion, celery, and garlic in a large stock pot over medium-high heat. Cook and stir until beef is evenly browned, about 5 minutes. Stir in cabbage, tomatoes, water, and rice. Season with garlic salt.
- Bring to a boil; reduce heat to low. Cover and cook, stirring once, until rice is tender, 35 to 40 minutes. Preheat the oven to
Nutrition Facts : Calories 549.5 calories, Carbohydrate 44.5 g, Cholesterol 95.6 mg, Fat 28.6 g, Fiber 5.4 g, Protein 28.5 g, SaturatedFat 10.7 g, Sodium 1610.3 mg, Sugar 10.6 g
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.
IMITATION CRAB CASSEROLE
I got this recipe from our church cookbook. It is very satisfying. The water chestnuts give it a nice crunch & it has a good flavor.
Provided by Judy from Hawaii
Categories Crab
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients, except bread crumbs, together and put into a casserole.
- (This is a big recipe--you may need to use 2.) Top with buttered bread crumbs.
- Bake at 350°F for 30 minutes.
Nutrition Facts : Calories 255.5, Fat 8.1, SaturatedFat 1.6, Cholesterol 18.2, Sodium 939, Carbohydrate 37.7, Fiber 2.3, Sugar 7.9, Protein 8.7
THE CAPTAIN'S FAMOUS JAMBALAYA
This jambalaya may have been a few places since the bayou, but it's a thick, rich dish that everyone will love! I've experimented with many types of seafood in this recipe, and the flavor and consistency of snapper works the best. Serve with French bread and hot red pepper sauce!
Provided by RKOZEL
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Time 1h55m
Yield 8
Number Of Ingredients 17
Steps:
- In a large saucepan over medium heat, melt butter. Mix in flour, and whisk constantly 2 to 3 minutes, until a thick paste-like roux has formed.
- Stir file powder, garlic, green onions, onions and green bell pepper into the roux. Cook and stir until tender, about 10 minutes. Stir tomatoes into the mixture. Season mixture with black pepper, cayenne pepper, allspice, cloves, salt and bay leaf. Cook, stirring occasionally, until the mixture is well blended, 10 to 15 minutes.
- Pour in mushroom broth, and mix in rice. Increase amount of broth to cover all ingredients, if necessary. Bring to a boil, and mix in snapper. Cover, reduce heat, and simmer 1 hour, or until rice is tender.
Nutrition Facts : Calories 301.9 calories, Carbohydrate 43.7 g, Cholesterol 28.6 mg, Fat 6.8 g, Fiber 4.5 g, Protein 17.5 g, SaturatedFat 2.6 g, Sodium 704.5 mg, Sugar 3 g
SHRIMP, SAUSAGE, AND FISH JAMBALAYA
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
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
BEST EVER ZATARAIN'S JAMBALAYA
Simple, quick, and delicious! Uses Zatarain's Jambaylaya Mix to Make things simple, and tastes like you worked all day!!
Provided by The Miserable Gourm
Categories One Dish Meal
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a large deep frying pan, over medium high heat, saute red and green pepper, celery and onion in olive oil, until softened. About 5 minutes. Remove from pan, and set aside.
- In same pan, cook sausage, browning on all sides. Add cooked vegetables, stewed tomatoes, and Zatatrain's Jambalaya Mix. Add water/chicken and cover pan. Cook stirring occaisionally about 15 minutes.
- Add clams, mussels, shrimp, green beans, and peas. Cook an additional 15 minutes.
- Serve with crusty bread for sopping up some fantastic sauce. Add hot sauce to you liking. I am not a huge fan of spicy, so this is tangy enough for me.
Nutrition Facts : Calories 569.5, Fat 30.5, SaturatedFat 8.7, Cholesterol 206, Sodium 1428.7, Carbohydrate 25.9, Fiber 4.8, Sugar 9.8, Protein 47.4
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CRAB AND ANDOUILLE JAMBALAYA RECIPE - FOOD & WINE
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- 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.
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