Jambalaya With Shrimp And Ham Recipes

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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



Ham and Shrimp Jambalaya image

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.

1 cup cubed fully cooked ham
3/4 cup chopped onion
1 garlic clove, minced
2 tablespoons vegetable oil
2 cups chicken broth
1 can (14-1/2 ounces) stewed tomatoes
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon each cayenne pepper, chili powder and pepper
1 bay leaf
1 cup uncooked long grain rice
1 pound uncooked medium shrimp, peeled and deveined

SHRIMP AND SAUSAGE JAMBALAYA

Provided by Food Network

Categories     main-dish

Yield 6 to 8 servings

Number Of Ingredients 24



Shrimp and Sausage Jambalaya image

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.

1 tablespoon olive oil
1 pound sausage, such as kielbasa or andouille, sliced
1 pound smoked ham, cubed
1 tablespoon butter
1 medium onion, diced
1 cup diced celery
1 green bell pepper, cored and diced
1 red bell pepper, cored and diced
1 cup seeded and diced tomato
3 garlic cloves, minced
1 jalapeno pepper, seeded and minced OR 1/2 teaspoon cayenne
2 teaspoons diced fresh oregano
1 teaspoon diced fresh thyme
2 tablespoons tomato paste
6 cups chicken stock, preferably homemade
3 cups long-grain rice, rinsed
3 bay leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 to 8 dashes hot sauce, optional (recommended: Tabasco)
1/2 cup chopped scallions, divided
3/4 cup chopped fresh parsley, divided
1/4 cup freshly squeezed lemon juice
1 pound medium shrimp, deveined (20 to 24 count)

ONE-POT RICE, HAM AND BEANS

Fragrant rice gets dressed with juicy chunks of slow-cooked ham and stewed beans in this impressive meal with minimal cleanup! A nod to Louisiana cooking, we used onion, celery and bell pepper to create an aromatic base for this hearty dish.

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 21



One-Pot Rice, Ham and Beans image

Steps:

  • Heat the vegetable oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add the onion, bell pepper, celery, garlic, and salt to taste. Cook, stirring occasionally, until the onion is translucent, about 7 minutes. Add the rice, ham, beans and 2 cups water and stir to combine.
  • Reduce the heat to medium low, cover and cook until the rice is tender and almost all of the liquid is absorbed, 15 to 20 minutes. (Adjust the heat as necessary to maintain a gentle simmer; this will prevent the rice from sticking.) Remove from the heat and let stand 5 minutes before serving. Season with salt. Serve with hot sauce, if desired.
  • Per serving: Calories 724; Fat 18 g (Saturated 5 g); Cholesterol 101 mg; Sodium 363 mg; Carbohydrate 94 g; Fiber 10 g; Protein 46 g
  • Combine the tomato paste, Worcestershire sauce, red pepper flakes and paprika in a 5-to-6-quart slow cooker. Add the ham, beans, bay leaf and thyme. Pour in 4 cups water; cover and cook on low, undisturbed, 8 hours.
  • Pour the tomatoes into a bowl and crush them with your hands. Add the tomatoes and their juices, the scallions and garlic to the slow cooker. Cover and cook 30 more minutes.
  • Remove the ham from the slow cooker and transfer to a cutting board to cool slightly before slicing. Set aside about one-third of the ham and 3 cups of the stewed bean mixture for another use. Serve the remaining ham with the bean mixture.
  • Per serving: Calories 750; Fat 22 g (Saturated 8 g); Cholesterol 201 mg; Sodium 640 mg; Carbohydrate 59 g; Fiber 17 g; Protein 77 g

Nutrition Facts : Calories 724, Fat 18 grams, SaturatedFat 5 grams, Cholesterol 101 milligrams, Sodium 363 milligrams, Carbohydrate 94 grams, Fiber 10 grams, Protein 46 grams

2 tablespoons vegetable oil
1 medium onion, diced
1 medium green bell pepper, diced
3 stalks celery, sliced
2 cloves garlic, minced
Kosher salt
1 1/2 cups converted (parboiled) rice
1 1/2 to 2 cups diced or shredded ham (reserved from Slow-Cooked Ham and Beans, recipe follows)
3 cups stewed beans (reserved from Slow-Cooked Ham and Beans)
Hot sauce, for serving (optional)
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 teaspoons red pepper flakes
1 tablespoon hot paprika
One 4- to 5-pound bone-in picnic ham
1 pound dried butter beans or lima beans
1 bay leaf
4 sprigs thyme
One 28-ounce can whole fire-roasted tomatoes
1 bunch scallions, chopped
4 cloves garlic, minced

CREOLE JAMBALAYA

Jambalaya is a traditional Louisiana dish, coming from our Spanish and French culture. Rice is the main ingredient, with different meats or seafood mixed in. I particularly like this variation with shrimp and ham. -Ruby Williams, Bogalusa, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 16



Creole Jambalaya image

Steps:

  • In a Dutch oven over medium-high heat, saute the onion, celery and green pepper in butter until tender. Add garlic; cook 1 minute longer. Add the next 9 ingredients; bring to a boil over medium-high heat. Reduce heat; cover and simmer until rice is tender, about 25 minutes. , Add shrimp and parsley; simmer, uncovered, until shrimp turn pink, 7-10 minutes.

Nutrition Facts : Calories 270 calories, Fat 6g fat (3g saturated fat), Cholesterol 132mg cholesterol, Sodium 974mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 25g protein.

3/4 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green pepper
2 tablespoons butter
2 garlic cloves, minced
2 cups cubed fully cooked ham
1 can (28 ounces) diced tomatoes, undrained
1 can (10-1/2 ounces) condensed beef broth, undiluted
1 cup uncooked long grain white rice
1 cup water
1 teaspoon sugar
1 teaspoon dried thyme
1/2 teaspoon chili powder
1/4 teaspoon pepper
1-1/2 pounds fresh or frozen uncooked shrimp, peeled and deveined
1 tablespoon minced fresh parsley

CHICKEN, SHRIMP AND SAUSAGE JAMBALAYA

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

Provided by islandgirl77551

Categories     Chicken

Time 1h30m

Yield 200 serving(s)

Number Of Ingredients 13



Chicken, Shrimp and Sausage Jambalaya image

Steps:

  • In a large deep skillet with a lid, saute onions,garlic,celery and green peppers in olive oil.
  • Remove from skillet and set aside.
  • Brown chicken in skillet and cut into bite sized pieces.
  • Add sliced sausage,tomatoes,sauteed vegetables,cajun seasoning,Tabasco sauce,water and rice.
  • Put lid on skillet and simmer on medium heat for 30 minutes.
  • Add shrimp and cook for 5 more minutes.

Nutrition Facts : Calories 20, Fat 1, SaturatedFat 0.3, Cholesterol 7.6, Sodium 52.5, Carbohydrate 1.2, Fiber 0.1, Sugar 0.2, Protein 1.4

2 (15 ounce) cans stewed tomatoes (diced)
2 tablespoons olive oil
1 onion (chopped)
1 green pepper (chopped)
3 stalks celery (chopped)
3 garlic cloves (minced)
1 lb boneless chicken breast
1 lb smoked sausage
1 lb shrimp (raw, peeled)
1 tablespoon cajun seasoning
2 cups water
1 dash Tabasco sauce
1 cup rice (uncooked)

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



Shrimp and Smoked Sausage Jambalaya image

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

1 tablespoon olive oil
1 (12 ounce) package Hillshire Farm® Rope Smoked Sausage, cut in 1/2" bias-cut slices
2 cups chopped yellow onion
1 cup chopped celery
1 cup chopped red bell pepper
2 tablespoons minced garlic
1 jalapeno pepper, seeded and minced
2 cups uncooked jasmine rice
3 cups unsalted chicken stock
1 (14.5 ounce) can diced tomatoes, drained
1 ½ teaspoons kosher salt
½ teaspoon cayenne pepper
1 pound large shrimp, peeled and deveined
½ cup thinly sliced scallions, plus more for garnish
2 tablespoons fresh lemon juice

JAMBALAYA WITH SHRIMP, CHICKEN, AND HAM

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

Provided by ratherbeswimmin

Categories     Chicken Breast

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 18



Jambalaya With Shrimp, Chicken, and Ham image

Steps:

  • In a large frying pan over med-high heat, melt the butter with 1 tablespoon of the olive oil.
  • Add the shrimp and cook until opaque, about 3 minutes per side.
  • Remove from the pan and set aside.
  • Add the chicken pieces and saute until browned, about 5 minutes.
  • Remove from the pan and set aside with the shrimp.
  • Cover and refrigerate until needed.
  • Warm the remaining 2 tablespoons oil in the pan over med-high heat.
  • Add the onion, bell pepper, and celery, and saute until softened but not browned, about 5 minutes.
  • Add the garlic and jalapeno and cook for 1 minute.
  • To cook in oven--preheat oven to 350°; transfer the onion mixture to a large Dutch oven.
  • Stir in the tomatoes, rice, broth, and a pinch of salt.
  • Cover and cook in the oven until the rice is tender , about 45 minutes.
  • Add the shrimp, chicken, ham, paprika, thyme, and cayenne.
  • Stir well, cover, and let stand until warmed through, about 5 minutes.
  • Season to taste with salt and pepper.
  • To cook in slow cooker--Transfer the onion mixture to a slow cooker; stir in tomatoes, rice, broth, and a pinch of salt.
  • Cover and cook until the rice is tender, 3 hours on LOW.
  • Add the shrimp, chicken, ham, paprika, thyme, and cayenne.
  • Stir well, cover, turn off the cooker, and let stand until warmed through, about 5 minutes.
  • Season to taste with salt and pepper.
  • Spoon into warmed bowls and serve at once.

Nutrition Facts : Calories 354.1, Fat 15.9, SaturatedFat 4.9, Cholesterol 70, Sodium 869.4, Carbohydrate 30.7, Fiber 2, Sugar 3, Protein 21.4

2 tablespoons unsalted butter
3 tablespoons olive oil
12 large shrimp, peeled and deveined, about 10 oz total weight
2 boneless skinless chicken breast halves, cut into large pieces (4-6 oz. each)
1 yellow onion, finely chopped
1 green bell pepper, seeded and chopped
2 celery ribs, finely chopped
1 garlic clove, minced
1 jalapeno pepper, minced
2 tomatoes, seeded and chopped
1 cup long-grain rice
2 cups chicken broth
salt
fresh ground black pepper
6 ounces smoked ham, cut into cubes
1 teaspoon sweet paprika
1 tablespoon chopped fresh thyme
cayenne pepper, a pinch (to taste)

HAM JAMBALAYA

A simple one-pot Cajun dish using leftover ham. I usually add more spices to this as we like it spicier, but this version works well with kids and those that don't like it as spicy.

Provided by lazyme

Categories     Ham

Time 55m

Yield 6 serving(s)

Number Of Ingredients 13



Ham Jambalaya image

Steps:

  • Heat oil in large Dutch oven over medium heat.
  • Add onions, bell peppers and garlic; saute until beginning to soften, about 10 minutes.
  • Mix in tomatoes with their juices, ham, wine, thyme, basil, paprika, and cayenne pepper;.
  • bring to boil.
  • Gradually stir in rice; cover pot.
  • Reduce heat to medium-low; simmer until rice is tender and most liquids are absorbed, about 25 minutes.
  • Season with salt and pepper.

3 tablespoons olive oil
2 large onions, diced
1 red bell pepper, diced
1 green bell pepper, diced
3 large garlic cloves, chopped
28 ounces canned diced tomatoes
2 cups ham, diced
1/2 cup dry white wine
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon paprika
1/2 teaspoon cayenne
3/4 cup long-grain white rice

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



Jambalaya I image

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

2 cups diced ham
2 onion, chopped
2 stalks celery, diced
1 green bell pepper, chopped
2 (14.5 ounce) cans stewed tomatoes
¼ cup tomato paste
3 cloves garlic, minced
1 tablespoon minced fresh parsley
½ teaspoon dried thyme
2 whole cloves
2 tablespoons vegetable oil
1 cup converted long-grain white rice
1 pound medium shrimp - peeled and deveined

CHICKEN, SHRIMP, AND HAM JAMBALAYA

Adapted from a recipe in a magazine. Add more chicken, shrimp, and ham to suit your personal taste. The Pico De Gallo is optional. However, I really like the addition of this ingredient. Instead of the diced tomatoes and hot sauce, substitute a 10 ounce can of Ro*Tel Diced Tomatoes and Green Chilies. The Ro*Tel really gives it a nice kick.

Provided by MrsJ492

Categories     Healthy

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 19



Chicken, Shrimp, and Ham Jambalaya image

Steps:

  • Peel and de-vein shrimp (I cannot imagine eating them without de-veining).
  • Sprinkle chicken evenly with salt, black pepper, and red pepper.
  • Heat oil in a Dutch oven over medium heat.
  • Add chicken, and cook, stirring constantly, 3 to 4 minutes or until browned on all sides.
  • Remove chicken using a slotted spoon.
  • Add ham to Dutch oven, and cook, stirring constantly, 3 to 4 minutes.
  • Remove ham using a slotted spoon.
  • Add garlic and next 3 ingredients to Dutch oven; stir to loosen particles from bottom.
  • Stir in ham and chicken.
  • Cover, reduce heat to low, and cook 15 minutes, stirring occasionally.
  • Add chicken broth and bring to a boil over medium-high heat.
  • Cover, reduce heat to low, and simmer 20 minutes.
  • Add tomatoes and next 3 ingredients and bring to a boil over medium-high heat.
  • Cover, reduce heat to medium-low, and simmer 15 minutes.
  • Add Pico de Gallo.
  • Stir in shrimp and hot sauce; cook, covered, 10 more minutes or until liquid is absorbed and rice is tender.

Nutrition Facts : Calories 416.6, Fat 9.4, SaturatedFat 2.1, Cholesterol 137.1, Sodium 980.1, Carbohydrate 48.1, Fiber 3.1, Sugar 4.7, Protein 33.6

1 lb shrimp, medium sized raw
1 lb boneless skinless chicken thighs, cut into 1-inch cubes
1/8 teaspoon fresh ground black pepper
1/8 teaspoon ground red pepper
2 tablespoons vegetable oil
10 ounces ham, smoked cubed, I use Carolina Pride
4 garlic cloves, chopped
2 cups yellow onions, chopped
2 cups celery ribs, chopped
1 cup green bell pepper, chopped
1/2 cup red bell pepper, chopped
1/2 cup yellow bell pepper, chopped
3 cups low sodium chicken broth
1 (14 1/2 ounce) can diced tomatoes
1/2 cup green onion, chopped
2 tablespoons fresh parsley, chopped
2 cups long-grain rice, uncooked
1 teaspoon hot sauce
16 ounces pico de gallo (fresh finely diced tomatoes, yellow onions, cilantro, green onion, jalapeno, lime juice, & salt) (optional)

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



Shrimp, Sausage, and Fish Jambalaya image

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

¼ cup butter
10 ounces andouille sausage, halved lengthwise and cut into 1/4-inch half-moons
1 cup diced onion
1 cup diced celery
1 cup diced green bell pepper
1 ½ teaspoons minced garlic
1 (6 ounce) can tomato paste
1 (14.5 ounce) can diced tomatoes
2 teaspoons Worcestershire sauce (such as Lea & Perrins®)
1 ½ teaspoons Cajun seasoning (such as Tony Chachere's), or to taste
½ teaspoon ground black pepper
4 cups low-sodium chicken broth
2 cups medium-grain rice
¾ pound shrimp, peeled and deveined
¾ pound cod fillets, cut into 1 1/2-inch chunks
salt to taste
⅓ cup chopped fresh parsley

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



Shrimp Jambalaya image

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.

1/4 cup each chopped green onions, celery and green pepper
2 tablespoons butter
1/4 teaspoon minced garlic
3/4 cup stewed tomatoes, cut up
1/4 cup water
2 tablespoons tomato paste
1/2 teaspoon sugar
1/2 teaspoon chicken bouillon granules
1/8 teaspoon dried basil
1/8 teaspoon hot pepper sauce
1/4 pound uncooked medium shrimp, peeled and deveined
1/3 cup cubed fully cooked ham
Hot cooked rice, optional

JAMBALAYA W/SHRIMP, CHICKEN AND SAUSAGE

Had this for the first time at a dinner party, now I HAVE to make it every month or so. It's better if you have the sausage, chicken and shrimp prepared before starting, that way you can dig in once the rice is cooked.

Provided by J e l i s a

Categories     Chicken

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 14



Jambalaya w/shrimp, chicken and sausage image

Steps:

  • Brown smoked sausage and drain excess grease.
  • Set aside along with pre-cooked shrimp and chicken.
  • Fry bacon until crisp in 3-quart Dutch oven or large deep skillet.
  • Do not drain.
  • Stir in celery, rice, onion, garlic and green pepper.
  • Cook and stir over medium-high heat for 5 minutes.
  • Add tomato sauce, sausage, water, barbecue sauce, salt and cayenne.
  • Stir.
  • Bring to a boil.
  • Cover.
  • Simmer 20 minutes, stirring occasionally.
  • Add chicken and shrimp, allow to simmer another 10 minutes until heated.

6 slices bacon, chopped
1 cup long-grain rice, uncooked
1 cup chopped onion
1 cup chopped green bell pepper
3 cloves garlic, crushed
1 cup sliced celery (optional)
1 (15 ounce) can tomato sauce
1 lb cooked smoked sausage, 1/2 inch pieces (I like to use Hillshire Farms Hot Links)
1 1/2 cups water
1/2 cup garlic flavored barbecue sauce
1 teaspoon salt
1/4 teaspoon cayenne pepper
4 boneless skinless chicken breast halves, diced and cooked (brown in frying pan)
1/2-1 lb medium shrimp, steamed,peeled and deveined

BUBBA'S JAMBALAYA

Easy Southern classic, with chicken, sausage, ham, and shrimp.

Provided by FORDMAN88

Categories     Soups, Stews and Chili Recipes     Stews     Jambalaya Recipes

Time 1h5m

Yield 12

Number Of Ingredients 14



Bubba's Jambalaya image

Steps:

  • Heat a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon pieces with a slotted spoon, and set aside. Add celery, bell pepper, and onion to the bacon drippings, and cook until tender.
  • Add the ham, chicken and sausage to the pot, and pour in the tomatoes, beef broth and chicken broth. Season with thyme and Cajun seasoning. Bring to a boil, and add the rice. Bring to a boil, then turn the heat to low, cover, and simmer for about 20 minutes, until the rice is tender.
  • Stir in the shrimp and bacon just before serving, and heat through. If you use uncooked shrimp, let it cook for about 5 minutes before serving.

Nutrition Facts : Calories 348.5 calories, Carbohydrate 32.3 g, Cholesterol 72.4 mg, Fat 13.8 g, Fiber 2.2 g, Protein 22.7 g, SaturatedFat 4.6 g, Sodium 1176.5 mg, Sugar 1.4 g

6 slices bacon, cut into 1 inch pieces
1 cup chopped celery
1 green bell pepper, seeded and chopped
1 onion, chopped
½ pound cubed cooked ham
½ pound cubed cooked chicken
½ pound cubed smoked sausage
2 (14.5 ounce) cans crushed tomatoes, with liquid
2 cups beef broth
2 cups chicken broth
1 teaspoon dried thyme
2 teaspoons Cajun seasoning
2 cups uncooked white rice
½ pound salad shrimp

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



Chef John's Sausage & Shrimp Jambalaya image

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

2 tablespoons butter
8 ounces andouille sausage, cut into 1/4-inch slices
2 tablespoons ground paprika
1 tablespoon ground cumin
½ teaspoon cayenne pepper
½ cup diced tomatoes
1 large green bell pepper, diced
2 stalks celery, sliced 1/4 inch thick
4 green onions, thinly sliced
1 teaspoon salt
1 bay leaf
1 cup uncooked brown rice
3 cups chicken stock
1 pound large shrimp, peeled and deveined
salt and ground black pepper to taste

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



Easy Shrimp Jambalaya image

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 :

3/4 pound bulk hot or mild Italian sausage
1/2 cup chopped onion
1/2 cup chopped green pepper
1 garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) chicken broth
2 cups diced fully cooked ham
3/4 cup uncooked long grain rice
1 bay leaf
1/4 teaspoon dried thyme
1 pound fresh medium shrimp, peeled and deveined

More about "jambalaya with shrimp and ham recipes"

SHRIMP AND HAM CREOLE JAMBALAYA • CURIOUS CUISINIERE
Instructions. In a Dutch oven or large soup pot, heat the oil. Add the onions and sauté over medium high heat, 2-3 minutes. Add the celery, garlic, …
From curiouscuisiniere.com
Reviews 6
Servings 5-6
Cuisine American
Category Dinner
  • In a Dutch oven or large soup pot, heat the oil. Add the onions and sauté over medium high heat, 2-3 minutes.
  • Add the celery, garlic, and pepper, and sauté an additional 3-4 minutes, until the onions are lightly golden.
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SHRIMP & HAM JAMBALAYA - FOOD CHANNEL
Preparation. 1 Heat the shortening in a 12-inch skillet over medium heat. Add the onion, green onions, 1/2 cup green pepper, celery, ham, and …
From foodchannel.com
Cuisine Cajun/Creole
Estimated Reading Time 50 secs
Servings 6
Total Time 1 hr
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SHRIMP AND HAM JAMBALAYA | EMERILS.COM
Directions. Heat the oil in a large cast-iron Dutch oven over medium heat. Add the onions, bell peppers, and celery and sauté for 7 to 8 minutes, or until golden and soft. Add the ham and sauté for 2 to 3 minutes. Add the tomatoes with their …
From emerils.com
shrimp-and-ham-jambalaya-emerilscom image


JAMBALAYA WITH SHRIMP AND HAM - FOOD NETWORK
Lightened-Up Cajun Jambalaya 05:11. Cook this spicy jambalaya for a healthful side dish or main course. From: One Pot Cooking with Healthy Appetite with Ellie Krieger. prev.
From foodnetwork.com
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JAMBALAYA WITHOUT SEAFOOD - RECIPES | COOKS.COM
JAMBALAYA SEAFOOD GUMBO. In a large heavy skillet, not black iron, heat 4 tablespoons cooking oil; add okra and cook over medium heat, stirring often until ... Ingredients: 23 (celery .. flour .. leaves .. liquid .. meat .. oil ...) 2. HITACHI RICE COOKER SEAFOOD JAMBALAYA. Add all ingredients into rice ... instead of shrimp, oysters, and crab ...
From cooks.com


JAMBALAYA WITH SHRIMP AND HAM - FOODNETWORK.CO.UK
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.
From foodnetwork.co.uk


JAMBALAYA WITH SHRIMP, CHICKEN AND HAM | WILLIAMS SONOMA
Add the garlic and jalapeño and cook for 1 minute. Oven method: Preheat an oven to 350°F. Transfer the onion mixture to a large Dutch oven. Stir in the tomatoes, rice, broth and a pinch of salt. Cover, transfer to the oven and cook until the rice is tender, about 45 minutes. Add the shrimp, chicken, ham, paprika, thyme and cayenne.
From williams-sonoma.com


HAM AND SAUSAGE JAMBALAYA RECIPE | BON APPéTIT
Step 5. Add shrimp, scallions, and ¼ cup parsley. Stir a few times to allow shrimp to begin cooking, then cover pot, turn off heat, and let jambalaya sit until shrimp are cooked through, 15–18 ...
From bonappetit.com


CLASSIC CHICKEN AND SHRIMP JAMBALAYA WITH SAUSAGE
Sauté over low heat until onion is tender, about 10 minutes. Stir in sausage, tomatoes, chicken broth, rice, thyme, salt, pepper, and hot sauce. Add chicken and turn to coat with sauce. Bring to a boil. Reduce heat, cover, and simmer for 30 minutes or until chicken is tender. Stir in shrimp and cook about 3 to 5 minutes longer or just until ...
From thespruceeats.com


JAMBALAYA RECIPE WITH CHICKEN, SAUSAGE, SHRIMP AND BACON
Typical ingredients in Jambalaya are ham, chicken, sausage, pork, shrimp and oysters, rice, garlic, onion, pepper and other spices. Sometimes two or three of the meats are included, sometimes more. Over time the dish has evolved into many variations, but primarily there are two types of Jambalaya; Cajun (no tomatoes) and Creole (with tomatoes).
From cooktastyathome.com


CREOLE HAM, SAUSAGE, AND SHRIMP JAMBALAYA - FINECOOKING
Preparation. In a heavy 8-quart pot or casserole, cook the salt pork over low heat till all the fat is rendered, add the onions, celery, bell pepper, and garlic, and stir till the vegetables soften, 8 to 10 minutes. Add the ham, sausage, salt, pepper, thyme, cayenne, and bay leaves and continue stirring for about 10 minutes longer.
From finecooking.com


JAMBALAYA (AUTHENTIC RECIPE WITH VIDEO) - HOW TO FEED A LOON
Preheat oven to 350 degrees°F. Season chicken with salt and pepper. In a large heavy pot, preferably a Dutch oven, heat 1 tablespoon oil over medium-high heat. Add the chicken pieces and sauté until browned, about 5 minutes. …
From howtofeedaloon.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 HAM RECIPE - THESE OLD COOKBOOKS
Instructions: In a large skillet, melt butter over medium heat; add ham and brown lightly. To the skillet, add chopped onions and green peppers and cook for 5 minutes; add garlic and cook for an additional 30 seconds. Stir in un-drained tomatoes, water, …
From theseoldcookbooks.com


SHRIMP AND HAM JAMBALAYA - PREVENTION
Preheat the oven to 375°F. Heat the oil in a large Dutch oven over medium-high heat. Add the onion, bell pepper, garlic, Cajun seasoning, and salt.
From prevention.com


JAMBALAYA WITH SHRIMP AND HAM – FLORA'S KITCHEN
Heat olive oil in a large Dutch oven or pot over a medium heat. Add the onion, peppers, and garlic. Saute until they begin to soften, about 10 minutes. If you are using raw meat instead of ham, saute meat with vegetables until cooked. Mix in the next 11 ingredients, salt through the diced tomatoes. Bring to a boil.
From blog.floras-hideout.com


JAMBALAYA WITH SHRIMP AND HAM : RECIPES : COOKING CHANNEL …
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.
From cookingchanneltv.com


HAM, ANDOUILLE, SHRIMP AND CHICKEN JAMBALAYA | DJ FOODIE
Instructions. In a large soup pot, over medium heat, add the butter to melt. Add the onions and garlic. Stir until onions and garlic are translucent, about 3 minutes. Add celery and bell pepper and stir for a further 3 minutes. Add chicken stock, tomatoes, ham and bay leaves.
From djfoodie.com


JAMBALAYA RECIPE WITH CHICKEN, SHRIMP AND SAUSAGES
Stir in chicken and add sweet paprika and oregano. Cook for 5 minutes, or until chicken is browned on all sides. Stir in prepared sausage and tomato paste; cook for 1 minute. Add chicken broth, crushed tomatoes, rice and cajun seasoning. Bring mixture to a boil; reduce heat to medium low and cover the pot with a lid.
From diethood.com


SHRIMP, HAM AND SAUSAGE JAMBALAYA - BIGOVEN.COM
INSTRUCTIONS. Heat the oil in a large (8+ qt) cast-iron Dutch oven over medium heat (5). Add the onions, bell peppers, and celery and satué for 7 to 8 minutes, or until golden and soft. Add the shrimp and bay leaves and satué until the shrimp turn pink, about 2 minutes. Add the ham and sausage and satué for 2 to 3 minutes.
From bigoven.com


SHRIMP AND HAM JAMBALAYA - BIGOVEN
In a pan with vegetable oil, saute chopped onions and celery until onion get translucent. Add Chicken Stock, Tomato Sauce, salt, pepper, garlic powder, and crushed red pepper to …
From bigoven.com


JAMBALAYA WITH SHRIMP AND HAM : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


CHICKEN-AND-HAM JAMBALAYA WITH SHRIMP RECIPE | MYRECIPES
2 tablespoons vegetable oil. ½ pound cooked ham, cut into 1/2-inch cubes. 2 medium-size yellow onions, chopped (about 2 cups) 1 large green bell pepper, seeded and chopped. 1 ½ celery ribs, chopped (about 1 cup) 4 whole garlic cloves. 1 (16-ounce) can diced tomatoes, undrained. 3 cups chicken broth. 2 pounds medium-size fresh shrimp.
From myrecipes.com


SHRIMP AND HAM JAMBALAYA - THE BOOK CLUB COOKBOOK
Wash the shrimp briefly in a colander set under cold running water. Drop the shrimp in the water and boil uncovered for 4 – 5 minutes, or until they are pink and firm. With a slotted spoon transfer the shrimp to a bowl and set aside. In a heavy 5-6 quart casserole, melt the butter over moderate heat.
From bookclubcookbook.com


HAM AND SHRIMP JAMBALAYA RECIPES - FOOD NEWS
1 pound uncooked medium shrimp, peeled and deveined 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.
From foodnewsnews.com


JAMBALAYA WITH SHRIMP, CHICKEN, ANDOUILLE, AND HAM
Cook over medium heat for 30 to 35 minutes, without stirring, or until the rice is tender and the liquid has been absorbed. Lay the shrimp on top of the cooked rice during the last 5 minutes of cooking and steam until just pink. Remove the pot from the heat and let stand, covered, for 2 to 3 minutes. Remove the bay leaves.
From andreasrecipes.com


OVEN BAKED JAMBALAYA RECIPES
From foodnewsnews.com Preheat oven to 325 degrees F. Heat oil in a 12-inch cast-iron skillet over medium-high heat. Add onion, pepper, celery, and sausage and cook stirring often, until lightly browned, 8 to 10 minutes. Stir in rice and cook, stirring, 1 minute.
From dewbay.tibet.org


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


JAMBALAYA WITH SHRIMP AND HAM - NOBLE PIG
Mix in 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.
From noblepig.com


CHICKEN, SHRIMP, AND HAM JAMBALAYA RECIPE | MYRECIPES
Instructions Checklist. Step 1. Peel shrimp; devein, if desired. Advertisement. Step 2. Sprinkle chicken evenly with salt, black pepper, and red pepper. Step 3. Heat oil in a Dutch oven over medium heat. Add chicken, and cook, stirring constantly, 8 to …
From myrecipes.com


JAMBALAYA WITH SHRIMP, SAUSAGE & HAM - SPARKLES OF YUM
Heat 2 tablespoons olive oil in a large saute pan over medium-high heat. Add onion,bell peppers and tomato. Saute for about 5 minutes, stirring occasionally, until the vegetables are soft and mostly cooked. Toss in sliced sausage and ham, add tomato sauce with a pinch of sugar, can chili beans with the sauce and let simmer about 10 minutes ...
From sparklesofyum.com


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