SHRIMP JAMBALAYA
"My husband enjoys many different types of food and never minds one-dish meals," writes Isabel Karon from Longville, Minnesota. This recipe is a flavorful favorite and perfect for a pair! More Quick Shrimp Dinner Recipes »
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute the onions, celery and green pepper in butter until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, water, tomato paste, sugar, bouillon, basil and pepper sauce. Bring to a boil. Reduce heat. Simmer, uncovered, for 30 minutes, stirring occasionally. , Add shrimp and ham. Cook and stir for 2-3 minutes or until shrimp turn pink. Serve with rice if desired.
Nutrition Facts : Calories 240 calories, Fat 14g fat (8g saturated fat), Cholesterol 127mg cholesterol, Sodium 915mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 3g fiber), Protein 15g protein.
SHRIMP JAMBALAYA
The chef Paul Prudhomme's unassailably authentic seafood jambalaya requires two hours of cooking time, apart from the preparation. This version stands up reasonably well, and cuts down the preparation and cooking time to just under 60 minutes.
Provided by Pierre Franey
Categories dinner, sauces and gravies, main course
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Peel and devein the shrimp. The shells may be used to make a broth (see recipe).
- Heat the oil in a kettle or large saucepan with a heavy bottom over medium heat. Add the flour, and cook, stirring constantly, until lightly browned. Do not burn.
- Add the onion, green onions, green pepper, celery and garlic. Cook, stirring, until wilted. Add ham and stir. Add the tomatoes, thyme and oregano, and bring to a boil. Stir in the uncooked rice, if desired. Add salt, pepper and shrimp broth. Reduce heat to medium-low, and simmer, uncovered, about 25 minutes; add the shrimp and stir. Cook about 10 minutes longer or until it has thickened, but is still slightly soupy. Serve in bowls with chopped green onions on the side as an optional garnish.
Nutrition Facts : @context http, Calories 288, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 8 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 975 milligrams, Sugar 3 grams, TransFat 0 grams
SHRIMP JAMBALAYA
After much experimentation, I finally hit upon a formula that produced a nicely spicy dish. I figured I'd better write it down immediately before I forgot what I did!
Provided by Aimee67
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Toss shrimp with creole seasoning and set aside.
- Saute onion, celery, and carrots in olive oil over medium high heat for about 5 minutes (until onions are translucent).
- Add tomatoes, garlic, Worcestershire sauce, Tabasco sauce, and bay leaves and bring to a simmer.
- Stir in rice.
- Add white wine and chicken stock, stirring constantly.
- Return to a simmer.
- Turn heat down to medium low, cover, and cook for 15 minutes, stirring occasionally.
- Add shrimp and sausage.
- Cover and cook for another 10 minutes.
- Remove bay leaves.
- Add salt and pepper to taste.
Nutrition Facts : Calories 534.1, Fat 18, SaturatedFat 5, Cholesterol 140.4, Sodium 783.1, Carbohydrate 54, Fiber 3, Sugar 6.5, Protein 29.9
CHEF JOHN'S SAUSAGE & SHRIMP JAMBALAYA
While true jambalaya is really more of a thicker rice stew than a soup, it's one of those dishes that more stock can be added to easily make it into a soup recipe. Serve garnished with green onion.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Time 1h15m
Yield 4
Number Of Ingredients 15
Steps:
- Place butter and sausage in a large stockpot over medium heat; cook and stir for 5-6 minutes until sausage begins to brown.
- Stir in paprika, cumin and cayenne; cook for 1 minute.
- Stir tomatoes, celery, green pepper, green onions, salt, and bay leaf into sausage mixture.
- Add brown rice and stir to combine. Stir in chicken stock and turn heat to low. Cover and cook for until rice is just tender, about 45 minutes.
- Stir in shrimp, replace lid and cook for 5 minutes. Season with salt and black pepper.
Nutrition Facts : Calories 495.3 calories, Carbohydrate 37.3 g, Cholesterol 220.9 mg, Fat 25.2 g, Fiber 5.3 g, Protein 30.3 g, SaturatedFat 9.9 g, Sodium 1909.3 mg, Sugar 3.1 g
JAMBALAYA
Provided by Food Network Kitchen
Time 4h10m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Combine the sausage, peppers, celery, scallions, tomatoes, rice, chicken broth, Cajun seasoning, bay leaves, thyme and cayenne in a 6-quart slow cooker.
- Cover and cook on low, 4 hours, adding the shrimp during the last 20 minutes of cooking. Discard the bay leaves. Serve topped with parsley.
JAMBALAYA WITH SHRIMP AND HAM
Provided by Ellie Krieger
Categories main-dish
Time 55m
Yield 4 servings (serving size is 2 cups)
Number Of Ingredients 19
Steps:
- Heat the oil in a large Dutch oven over a medium heat. Add the onion, peppers and garlic and saute until they begin to soften, about 10 minutes. Mix in the next 11 ingredients, salt through the diced tomatoes. Bring to a boil. Stir in the rice, cover, reduce heat and simmer for about 20 minutes, or until rice is done and most of the liquid is absorbed. Add the shrimp and cook, covered, for 5 minutes more, or until shrimp is cooked through. Season with salt and pepper, to taste. Serve with hot pepper sauce.
Nutrition Facts : Calories 440 calorie, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 190 milligrams, Sodium 1040 milligrams, Carbohydrate 50 grams, Fiber 3 grams, Protein 38 grams, Sugar 7 grams
SHRIMP AND SAUSAGE JAMBALAYA
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.
GULF SHRIMP JAMBALAYA
Provided by Anne Burrell
Time 1h42m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- For the shrimp stock: toss the shrimp shells in a large pot and fill with water. Bring the water to a boil, turn off the heat and let sit for at least 15 to 20 minutes, although longer is fine. Strain the shells and discard.
- Coat a large, wide pot with olive oil and bring to medium-high heat. Add the andouille and cook for 4 to 5 minutes, or until the sausage starts to brown. Add the peppers, celery, and onion to the pan, season with salt and a pinch crushed red pepper. Cook 7 to 8 minutes or until the mixture has softened and is very aromatic. Toss in the garlic and cook for 2 to 3 more minutes. Add the tomatoes and cayenne. Stir in the rice.
- Add 4 cups shrimp stock, bay leaves, and thyme bundle. Season with salt and taste it to make sure you are on the way to something delicious. Cover and cook over medium heat for 25 minutes.
- Stir in the shrimp and cook for another 5 to 7 minutes or until the shrimp turn pink. Serve garnished with chopped scallions.
SHRIMP JAMBALAYA
This relaxed take on the popular New Orleans shrimp stew comes together in about an hour, so you can get a taste of the Big Easy on a weeknight. Just make a quick slurry of onion, bell pepper, ham, parboiled rice, garlic, cayenne, thyme and tomatoes. Let it simmer until the rice is tender, about 20 minutes. Stir in the shrimp, cook for a few minutes, and voila. You're done, cher. Just don't forget to season well with salt and pepper and taste as you go.
Provided by Mark Bittman
Categories soups and stews, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Put olive oil in a medium casserole over medium heat. Add onions, bell pepper and ham, if using. Sprinkle with salt and pepper. Cook, stirring occasionally, until onions soften and everything begins to brown, about 10 minutes.
- Add rice, garlic, cayenne and thyme, and stir for about 1 minute. Add tomatoes and cook, stirring, for 5 minutes, or until tomatoes begin to break up.
- Stir in stock. Bring to a boil, turn heat to medium and cook, uncovered, about 20 minutes, stirring occasionally, until rice is tender, adding liquid if necessary. Rice should be tender, not soupy.
- Add shrimp and stir with a fork. Cook 2 to 3 minutes, then cover and let rest for 10 to 20 minutes. Garnish as you like and serve.
Nutrition Facts : @context http, Calories 349, UnsaturatedFat 7 grams, Carbohydrate 42 grams, Fat 10 grams, Fiber 4 grams, Protein 22 grams, SaturatedFat 2 grams, Sodium 892 milligrams, Sugar 4 grams, TransFat 0 grams
SHRIMP JAMBALAYA
Something for that day you just don't really want to cook but want to use a slow cooker.
Provided by ANGIEQ
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Time 10h
Yield 8
Number Of Ingredients 13
Steps:
- In a slow cooker, mix chicken, celery, green bell pepper, onion, garlic, tomatoes with liquid, sugar, salt, Italian seasoning, cayenne pepper, and bay leaf. Cover, and cook on Low 7 to 9 hours.
- Remove bay leaf from the chicken mixture, and stir in orzo. Increase heat to High. Cook 15 minutes, until orzo is tender.
- Stir in shrimp, and cook 2 minutes, until shrimp are heated through.
Nutrition Facts : Calories 270.4 calories, Carbohydrate 30 g, Cholesterol 144.9 mg, Fat 5 g, Fiber 3.4 g, Protein 26.8 g, SaturatedFat 1.4 g, Sodium 440.7 mg, Sugar 3.7 g
LOUISIANA JAMBALAYA
My husband helped add a little spice to my life. He grew up on Cajun cooking , while I ate mostly meat-and-potato meals. —Sandi Pichon, Memphis, Tennessee
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a Dutch oven, heat oil over medium-high heat. Add sausage and ham; saute until lightly browned. Remove and keep warm. In drippings, saute celery, onion, green pepper and green onions until tender. Add garlic; cook and stir 1 minute longer. Stir in tomatoes, thyme, salt, pepper and cayenne; cook 5 minutes longer., Stir in broth, rice, water and Worcestershire sauce. Bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 20 minutes. Stir in sausage mixture and shrimp; heat through. , Freeze option: Prepare jambalaya as directed, omitting rice and shrimp. Freeze shrimp and cooled jambalaya in separate freezer containers. Store rice in an airtight container at room temperature. To use, partially thaw jambalaya in refrigerator overnight. Place jambalaya in a 6-qt. stockpot; heat through. Add rice; cook, covered, about 10 minutes. Add frozen shrimp; continue cooking until shrimp are heated through and rice is tender, 5-7 minutes.
Nutrition Facts : Calories 295 calories, Fat 12g fat (3g saturated fat), Cholesterol 143mg cholesterol, Sodium 1183mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein.
HAM AND SHRIMP JAMBALAYA
This delightfully different jambalaya is lighter than many of the traditional sausage varieties. Plus, it's a great way to use up leftover ham. I appreciate how easy it is to prepare, and I love the aroma while it's cooking.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, cook the ham, onion and garlic in oil until onion is tender. Stir in the broth, tomatoes, parsley and seasonings. Bring to a boil. Stir in rice. Reduce heat; cover and simmer for 15 minutes. Add shrimp; cook 5 minutes longer or until the shrimp turn pink and rice is tender. Discard bay leaf.
Nutrition Facts : Calories 422 calories, Fat 11g fat (2g saturated fat), Cholesterol 187mg cholesterol, Sodium 1591mg sodium, Carbohydrate 49g carbohydrate (8g sugars, Fiber 2g fiber), Protein 30g protein.
SHRIMP AND CHORIZO JAMBALAYA
This spicy, zingy Creole dish with juicy shrimp can be frozen for up to 1 month. To freeze: transfer to a container, label and freeze for up to 1 month. To eat: defrost at room temperature for 8 hours, or in the fridge for 24 hours. Microwave in portions, 2 at a time, on full power for 3 minutes (for a 900W microwave), gently stirring halfway, until piping hot throughout. Serve with Tabasco and lime wedges.
Provided by English_Rose
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cook the chorizo in a wide, deep frying pan over a medium-high heat, stirring occasionally, for 3-4 minutes. Remove with a slotted spoon and drain on kitchen paper.
- Add the peppers, onion, celery, garlic and chili to the pan and cook, stirring occasionally, for 5 minutes, until softened slightly. Stir in the thyme and rice, cook for 1 minute, then add the tomatoes, broth and Tabasco and bring to the boil. Cover, reduce the heat to low and simmer very gently, stirring occasionally, for 12 minutes, until most of the liquid has evaporated. Season to taste.
- Stir in the chorizo, shrimp and scallions and cook for 1 minute. Serve or cool completely to freeze.
JAMBALAYA SHRIMP
Flavorful and wonderful, this dish comes from the flavor center of the earth! From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Ham
Time 50m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Melt fat and add flour, stirring until smooth and golden.
- Add chopped ham, shrimp and tomatoes and cook for three minutes.
- Add onion, seasonings and water.
- Simmer for ten minutes.
- Add rice and boil until tender, about 30 minutes.
- The mixture should not be stirred, although it may be necessary to lift it from the bottom of the kettle from time to time in order to keep rice from scorching.
- Keep covered during cooking.
Nutrition Facts : Calories 276.5, Fat 6.8, SaturatedFat 2.6, Cholesterol 41.6, Sodium 1163.4, Carbohydrate 32.4, Fiber 1.8, Sugar 3, Protein 20.1
SHRIMP, SCALLOP AND SAUSAGE JAMBALAYA
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
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
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
SHRIMP AND SMOKED SAUSAGE JAMBALAYA
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
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 JAMBALAYA
This spicy New Orleans favorite can be tamed with a milder smoked sausage, such as chorizo or kielbasa, in place of the traditional Cajun andouille.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 55m
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over medium-high heat. Add sausage; cook, turning occasionally, until browned on all sides, 4 to 6 minutes. Add onion, bell pepper, celery, and garlic; season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, 5 to 6 minutes. Stir in paprika; cook until fragrant, about 1 minute.
- Add tomatoes, rice, and 3 cups water to skillet; cover, and simmer over medium heat until rice is cooked and has absorbed all water, about 15 minutes.
- Add shrimp to skillet, and cook, covered, until shrimp are opaque throughout, 3 to 4 minutes. Remove from heat; season with salt and pepper, as desired. Serve hot, garnished with scallions.
Nutrition Facts : Calories 457 g, Fat 15 g, Fiber 3 g, Protein 31 g
HEALTHY SHRIMP JAMBALAYA
There is nothing like a delicious meal that you make in one pot! Low in fat and high in flavour, this counts for only 8 WW points. Enjoy!
Provided by Nif_H
Categories One Dish Meal
Time 35m
Yield 4 large bowls, 4 serving(s)
Number Of Ingredients 16
Steps:
- Thaw shrimp according to package instructions; reserve in refrigerator until ready to use.
- Heat oil in a large skillet over medium heat. Add onions, garlic, salt, pepper, paprika and hot pepper flakes. Cook until golden, about 5 minutes. Stir in rice until grains are shiny and coated. Pour in tomato juice, broth and lemon juice; bring to a boil. Cover; reduce heat to medium and simmer 15 minutes.
- Increase heat to medium and stir in corn and green pepper. Cover again and cook 5 minutes or until rice is tender. Stir in shrimp and cook,, covered, until heated through, about 2 minutes.
- Let stand 5 minutesbefore serving. Squeeze lemon juice from lemon over rice and garnish with green onions.
JAMBALAYA I
This is just a touch of New Orleans cuisine, zesty and flavorful! Plus it has the ease of being made in a slow cooker.
Provided by CORWYNN DARKHOLME
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Yield 5
Number Of Ingredients 13
Steps:
- In a slow cooker combine and thoroughly mix the ham, onions, celery, bell pepper, tomatoes, tomato paste, garlic, parsley, thyme leaves, cloves, salad oil and rice. Cover and cook on low for 8 to 10 hours.
- One hour before serving, turn slow cooker to high. Stir in the uncooked shrimp. Cover and cook until the shrimp are pink and tender.
Nutrition Facts : Calories 447.3 calories, Carbohydrate 51.7 g, Cholesterol 164.8 mg, Fat 12.7 g, Fiber 4.6 g, Protein 31.9 g, SaturatedFat 2.8 g, Sodium 1218.3 mg, Sugar 10.2 g
EASY SHRIMP JAMBALAYA
This Southern dish is my family's favorite. They love the hearty combination of sausage, shrimp and rice. I appreciate the fact that it cooks in one pot for a marvelous meal.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook sausage until browned; drain. Stir in onion and green pepper until vegetables are tender. Add garlic; cook 1 minute longer. Add the tomatoes, broth, ham, rice, bay leaf and thyme; cover and simmer for 20-25 minutes or until tender. , Stir in shrimp; cover and cook for 3-4 minutes or until shrimp turn pink. Remove bay leaf.
Nutrition Facts :
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