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 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.
SHRIMP AND SAUSAGE CIOPPINO
Provided by Giada De Laurentiis
Time 35m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a Dutch oven or large saucepan, heat the oil over medium-high heat. Add the fennel, garlic, shallots, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are slightly softened, about 4 minutes. Add the sausage and break into 1/2-inch pieces with a wooden spoon. Cook until brown, about 5 minutes. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the tomato paste, chicken broth, and bay leaf. Bring to a simmer, cover, and cook for 10 minutes.
- Uncover the pan and add the shrimp, beans, basil, and thyme. Simmer, uncovered, until the shrimp are pink and cooked through, about 4 minutes. Remove the bay leaf and discard. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Ladle the cioppino into soup bowls and serve with crusty bread.
SHRIMP AND SAUSAGE STIR-FRY RECIPE BY TASTY
Here's what you need: oil, raw shrimp, chesapeake bay seasoning, sausage, water, yellow onion, red bell pepper, green bell pepper, zucchini, corn, carrot, garlic, chicken broth, salt, pepper, fresh parsley, rice
Provided by Betsy Carter
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat oil in a large skillet over medium-high heat.
- Add shrimp to skillet and season with Chesapeake Bay seasoning.
- Cook shrimp 3-4 minutes, or until opaque. Remove from skillet and set aside.
- Heat oil in a large skillet over medium-high heat.
- Add sausage to skillet.
- Cook until browned, turning links frequently.
- Reduce heat to medium-low and add water to skillet.
- Cover and simmer for 12 minutes. Remove from skillet and set aside.
- Add onions and bell peppers to the same skillet and cook for 2 minutes.
- Add chopped sausage, zucchini, corn, and carrot and cook for additional 2 minutes.
- Stir in shrimp and garlic.
- Pour chicken stock into pan and stir until well-incorporated.
- Add salt and pepper.
- Remove from heat.
- Top with parsley and serve over rice if desired.
- Enjoy!
Nutrition Facts : Calories 416 calories, Carbohydrate 19 grams, Fat 23 grams, Fiber 3 grams, Protein 31 grams, Sugar 6 grams
CREOLE SHRIMP & SAUSAGE
Add diversity to weeknight meals and get a taste of low-country cuisine with this simple take on a Louisiana Creole classic that uses bulgur instead of rice. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small saucepan, bring water and broth to a boil. Stir in the bulgur, chili powder and 1/4 teaspoon Creole seasoning. Reduce heat; cover and simmer for 15 minutes or until tender., Meanwhile, in a large skillet, brown sausage in 1 teaspoon oil. Remove and keep warm., In the same skillet, saute onion and green pepper in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the beans, tomatoes, shrimp, Worcestershire sauce, sausage and remaining Creole seasoning. Cook for 3-5 minutes or until shrimp turn pink. Fluff bulgur with a fork; serve with sausage mixture.
Nutrition Facts : Calories 510 calories, Fat 19g fat (7g saturated fat), Cholesterol 108mg cholesterol, Sodium 1287mg sodium, Carbohydrate 57g carbohydrate (10g sugars, Fiber 15g fiber), Protein 30g protein.
SHRIMP AND SAUSAGE JAMBALAYA
This is very yummy. This was my first jambalaya recipe and it was perfect. I got the recipe from someone's web site ( www.colpean.com).
Provided by Faith77
Categories Creole
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a large saucepan over medium heat.
- Add sausage and cook for 2 minutes.
- Add onions, bell peppers and celery.
- Season with salt and cayenne and saute for 6 to 8 minutes or until golden, wilted and soft.
- Add rice and stir to coat evenly.
- Add tomatoes with juice, garlic, bay leaves, water and thyme.
- Cover and cook over medium heat for about 20 minutes.
- Season shrimp with salt and cayenne.
- Add to mixture and cook for 10 more minutes.
- Cook until rice is tender, liquid is absorbed and shrimp is pink.
- Remove from heat and let stand covered for about 5 minutes.
- Remove bay leaves and stir in green onions and serve.
EASY SHRIMP & SAUSAGE PASTA
Meet your new favorite weeknight pasta dish-a 30-minute wonder tossed with Italian sausage, ham, shrimp and shredded mozzarella. Serve it with your favorite veggie sides and delicious garlic bread for the ultimate meal.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield Makes 6 servings.
Number Of Ingredients 7
Steps:
- Heat 1 Tbsp. of the dressing in large skillet on medium-high heat. Brown sausage 10 min., stirring occassionally. Add remaining dressing, ham and tomatoes; bring to boil. Reduce heat to low; simmer 7 to 10 min. or until sausage is cooked through.
- Add shrimp; cover. Cook 3 to 5 min. or until shrimp is pink.
- Serve over hot cooked spaghetti; top with mozzarella. Serve immediately. Garnish with fresh chopped parsley, if desired.
Nutrition Facts : Calories 380, Fat 17 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 135 mg, Sodium 920 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 30 g
CREOLE SHRIMP AND SAUSAGE
I came up with this one after looking around for something to make for dinner. I found a few recipes that I didn't have all of the ingredients to make so I fudged it and made this little gem instead. It has a little bit of heat, so add more Creole seasoning to taste. It kind of reminds me of a different take on jambalaya. Enjoy!
Provided by PSU Lioness
Categories Pork
Time 50m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Begin by cooking rice according to package directions.
- While rice is cooking, heat a sauce pan to Medium-High. Add sausage and cook until no longer pink, taking care to crumble as you go.
- While sausage is cooking, sprinkle shrimp with 1 tsp Creole seasoning and set aside.
- Remove sausage from the saucepan, but do not remove the grease. Set aside. Return pan to heat.
- In the sausage pan, add garlic. Saute 30 seconds.
- Add peppers, sweet onions, green onions, carrots, 1 tsp Creole seasoning, dill, rosemary, thyme and garlic powder. Saute in sausage grease for 5 minutes.
- Add olive oil and saute another 5 minutes until almost tender.
- Add diced tomatoes and white wine. Stir to combine. Allow to simmer for 5 minutes.
- Stir in sausage. Allow to simmer, uncovered for 20 minutes.
- If it is not "saucy" enough for you, add a bit more wine (or chicken broth) to get it to your preferred consistency.
- Stir in shrimp. Allow to cook for about 2 minutes until shrimp is heated through.
- Serve over rice.
Nutrition Facts : Calories 448, Fat 19, SaturatedFat 5.9, Cholesterol 191, Sodium 1403.8, Carbohydrate 33.4, Fiber 3.9, Sugar 6.6, Protein 31.7
More about "shrimp and sausage recipes"
DEEP SOUTH SHRIMP AND SAUSAGE RECIPE | MYRECIPES
From myrecipes.com
5/5 (13)Total Time 17 minsServings 4Published 2009-04-29
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp, seasoning, and black pepper, tossing to coat. Cook 3 minutes or until shrimp are done, stirring frequently. Remove from pan; keep warm.
- Return pan to medium-high heat. Coat pan with cooking spray. Add bell pepper; cook 2 minutes, stirring frequently. Add sausage; cook 2 minutes or until lightly browned, stirring frequently. Add reserved shrimp mixture and garlic. Cook 1 minute, stirring constantly. Add 1/4 cup water; cook 30 seconds, scraping pan to loosen browned bits. Remove from heat; let stand 2 minutes.
SHRIMP & SAUSAGE JAMBALAYA RECIPE (VIDEO) - TATYANAS ...
From tatyanaseverydayfood.com
- Preheat a large cast-iron pot or pan over medium heat. Add the sausage and brown on all sides. Remove the sausage from the pan and add the onion, bell pepper, garlic, and celery. Saute the ingredients for a few minutes, then add the spices. Cook for another 2 to 3 minutes.
- Add the tomato sauce and chicken broth and return the sausage back into the pan. Cover the pan with a lid and bring to a simmer; simmer for 15 to 20 minutes. Sprinkle the rice in an even layer over the broth. Close the pan again and cook for 10 minutes.
- After 10 minutes, add the shrimp. Place it over the top of the rice and sausage; close the pan and let the rice finish cooking. If all the broth evaporates before rice is done, add more broth is small amounts, as needed.
SHRIMP AND SAUSAGE CIOPPINO | GIADZY
From giadzy.com
- In a Dutch oven or large saucepan, heat the oil over medium-high heat. Add the fennel, garlic, shallots, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are slightly softened, about 4 minutes. Add the sausage and break into 1/2-inch pieces with a wooden spoon. Cook until brown, about 5 minutes. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the tomato paste, chicken broth, and bay leaf. Bring to a simmer, cover, and cook for 10 minutes.
- Uncover the pan and add the shrimp, beans, basil, and thyme. Simmer, uncovered, until the shrimp are pink and cooked through, about 4 minutes. Remove the bay leaf and discard. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Ladle the cioppino into soup bowls and serve with crusty bread.
25 MINUTE SHRIMP AND SAUSAGE SKILLET DINNER - LOW CARB ...
SHRIMP-AND-SAUSAGE STEW RECIPE | MYRECIPES
From myrecipes.com
- Butterfly shrimp by making a deep slit down back of each from large end to tail, cutting to but not through inside curve of shrimp. Devein shrimp.
- Cook onions in hot oil in a large Dutch oven over medium heat, stirring often, 35 to 40 minutes or until golden brown. Add tomato sauce, and cook, stirring occasionally, 25 to 30 minutes or until thickened. Add diced tomatoes with green chiles, celery, bell peppers, and 2 cups water.
- Bring to a boil over medium-high heat; reduce heat to medium, and simmer 30 minutes or until sauce thickens slightly. Add 3 garlic cloves, and simmer 30 minutes, stirring in 1 to 2 cups of water as needed to maintain a stew-like consistency. Stir in sausage, and simmer 30 minutes, stirring in 1 to 2 cups water as needed. Skim grease from surface as needed.
SPICY SHRIMP AND SAUSAGE SKEWERS - IOWA GIRL EATS
From iowagirleats.com
- Soak skewers in water for at least 30 minutes to prevent them from catching fire on the grill. Pat shrimp dry with paper towels then toss in a large bowl with oil and 1 Tablespoon Cajun seasoning. Slice Andouille sausage the same thickness as the shrimp then tuck sausage slices between the curve of the shrimp and skewer (I fit three shrimp and sausage slices on each skewer.)
- Combine mayonnaise, remaining Tablespoon Cajun seasoning, and lemon juice in a bowl then mix to combine. Store in refrigerator (can be done 1-2 days ahead of time.)
- Preheat grill over high heat for 10 minutes then turn heat down to medium-high. Spray both sides of skewers with nonstick spray then grill for 1-2 minutes per side or until shrimp are opaque and cooked through. Serve skewers with dipping sauce.
EASY & DELICIOUS SHRIMP AND SAUSAGE BOIL - EASY RECIPES
From thewickednoodle.com
- Put the chicken broth into a large stockpot over medium-high heat. Bring to a boil and add the corn, potatoes, and Old Bay seasoning. Give it a gentle stir.
- Cover and reduce the heat to medium-low so it stays at a strong simmer. Cook for about 8-10 minutes or until the potatoes are soft.
- Add the sausage and shrimp and cook for approximately 1-2 minutes or until the shrimp are just cooked through (time will depend on the size of your shrimp).
KETO CAJUN SHRIMP AND SAUSAGE RECIPE - HEALTHY FITNESS MEALS
From healthyfitnessmeals.com
- Add the onion and bell peppers to the pan. Cook for 4-5 minutes or until tender. Add the garlic and cook for 30 seconds.
- Season the vegetables to taste, then remove from the pan and keep warm. Add the shrimp and sausage to the pan; sprinkle with Cajun seasoning and salt and pepper.
SKILLET SHRIMP AND SAUSAGE - RACHAEL RAY IN SEASON
From rachaelraymag.com
- Divide the shrimp into 3 portions: Place 1 portion in a large bowl of cold water to thaw. Place 1 each of the remaining portions in 2 resealable 1-gallon freezer bags; label and freeze.
- Meanwhile, in a large, deep skillet, heat the olive oil and butter over medium-high heat. Add the rice and onion and cook, stirring occasionally, until the onion is softened, about 5 minutes. Add the sausage, bell pepper and garlic and cook, stirring, until the vegetables are softened, about 3 minutes. Remove from the heat and stir in the tomatoes and their juices; season with salt and pepper. Transfer two-thirds of the rice mixture to a bowl; let cool. Stir 2 cups chicken broth into the rice in the skillet.
- Cook one meal now: Bring the rice mixture to a boil, lower the heat, cover and simmer until the rice is tender, about 17 minutes. Drain the thawed shrimp and add to the rice mixture. Cook over medium heat, stirring often, until opaque, about 5 minutes.
SHRIMP AND SAUSAGE GUMBO RECIPE | SOUTHERN LIVING
From southernliving.com
- Place sausage in a large Dutch oven over medium; cook, stirring often, until browned on both sides, about 15 minutes. Using a slotted spoon, remove sausage to drain on paper towels; reserve drippings in pan.
- Add butter to hot drippings in Dutch oven, stirring until melted. Gradually whisk in all-purpose flour, and cook, whisking constantly, until mixture is caramel colored, 20 to 30 minutes.
- Add onions, bell pepper, celery, and garlic, and cook, stirring often, until vegetables are very tender, 15 to 18 minutes. Gradually stir in broth. Stir in sausage, okra, tomatoes, bay leaves, salt, Worcestershire sauce, hot sauce, thyme, and pepper.
SHRIMP AND SAUSAGE SCRAMBLE - FRAMED COOKS
From framedcooks.com
- Heat olive oil in skillet over medium heat and saute sausage for 1-2 minutes. Add shrimp and half the scallions and stir until shrimp are just cooked through, about 2-3 minutes.
- Add eggs and cook, stirring continuously until they are set. Salt and pepper to taste and serve immediately, topped with the rest of the scallions.
SHRIMP AND SAUSAGE RECIPE - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
- Preheat oven to 400 degrees F. Lightly coat a large sheet pan with nonstick spray. Wash and dry the potatoes and then slice in half (or in quarters if they are larger baby potatoes). Place the cut potatoes on the pan.
- In a small bowl, add the melted butter, olive oil, garlic, dried parsley, dried oregano, garlic powder, seasoned salt, paprika, and if desired cayenne pepper. Stir or whisk until completely combined. Remove 2 tablespoons of this mixture and toss the potatoes with it until well coated. Place in the oven and bake for 10 minutes. (15 minutes for larger potatoes)
- Meanwhile, marinate the shrimp. Place the shrimp in a bowl and toss with 2 and 1/2 tablespoons of the butter-herb mixture. Stir and set aside.
CREAMY SHRIMP SAUSAGE AND FETTUCCINE ALFREDO - HOPES RECIPES
From hopesrecipes.com
- Cook pasta according to package. Making sure pasta is al dente. ( I season my pasta water with a pinch of creole seasoning)
- Rinse and clean shrimp ( season with creole, Cajun, lemon pepper, and old bay seasonings. Marinate in fridge until ready to use).
- Heat butter on medium high in a non stick skillet. Add sausages, and cook until sausages are starting to brown, about 5 minutes. Remove and set aside.
SHEET PAN SHRIMP AND SAUSAGE - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
- Toss potatoes, peppers, onion and celery with 4 teaspoons oil and about half of the spice mixture in a large bowl until coated. Spread out on a large baking sheet and transfer to the oven. Roast 25 minutes.
- Meanwhile, toss sausage and shrimp in the bowl with the remaining 2 teaspoons olive oil and spice mixture until coated.
SHRIMP AND SAUSAGE SKILLET RECIPE - HEALTHY RECIPES BLOG
SHRIMP AND SAUSAGE VEGETABLE SKILLET (GREAT FOR A HEALTHY ...
From primaverakitchen.com
- In a bowl, add shrimp, salt, pepper, red pepper flakes, onion powder and paprika. Mix everything well.
- In a cast iron skillet add 1 tablespoon of olive oil over medium heat. Add garlic and sauté for 30 seconds. Add shrimp and sauté for about 4 minutes or until shrimp is cooked through. Be careful to not overcook them, otherwise they will have a rubbery texture. Set aside.
SHRIMP AND SAUSAGE GUMBO RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
- In a large saucepan, heat the vegetable oil until shimmering. Add the red bell pepper, chopped onion, celery, chopped garlic and cayenne. Season the vegetables with salt and pepper and cook them over moderately high heat until they are softened, about 2 minutes. Add the sausage to the vegetables and cook, stirring occasionally, until lightly browned, about 5 minutes. Sprinkle the flour on top of the sausage and vegetables and stir until evenly coated. Add the chicken stock and thyme sprigs and simmer over moderate heat for 10 minutes.
- Add the shrimp and scallion to the saucepan, season lightly with salt and simmer, stirring, until the shrimp are opaque and cooked through, about 2 minutes longer. Discard the thyme sprigs. Stir the parsley into the gumbo and serve at once.
SHRIMP-AND-SAUSAGE STEW RECIPE - LINTON HOPKINS | FOOD …
From foodandwine.com
- In a large, deep skillet, heat the oil. Add the sausage and cook over moderately high heat, stirring, until lightly browned, 5 minutes. Using a slotted spoon, transfer to a plate.
- Add the onion, celery and green pepper to the skillet and cook over moderate heat, stirring frequently, until softened, about 5 minutes. Add the garlic and cayenne and cook for 1 minute. Add the tomatoes and cook, stirring, until their liquid is nearly evaporated, about 5 minutes. Add the stock and clam juice and bring to a boil. Scatter the sausage, lima beans and half of the parsley on top. Add the shrimp, cover tightly and simmer, stirring occasionally, for 15 minutes, until the shrimp are pink and cooked through. Let the stew rest for 5 minutes, then sprinkle with the remaining parsley and serve.
SHRIMP AND SAUSAGE PAELLA STANDS ALONE: A MAKE-AHEAD MEAL ...
From torontosun.com
SHRIMP AND SAUSAGE GUMBO RECIPE | TRIED AND TRUE RECIPES
From triedandtruerecipe.com
SHRIMP AND SAUSAGE PASTA - THE FRUGAL CHEF
From thefrugalchef.com
200 SHRIMP AND SAUSAGE RECIPES IDEAS IN 2022 | SEAFOOD ...
From pinterest.com
SHRIMP AND SAUSAGE GUMBO RECIPES - FOOD NEWS
From foodnewsnews.com
12 SHRIMP AND SAUSAGE RECIPES | ALLRECIPES
From allrecipes.com
10 BEST ITALIAN SAUSAGE AND SHRIMP RECIPES | YUMMLY
From yummly.com
SHRIMP AND SAUSAGE JAMBALAYA - GUSTO TV
From gustotv.com
FAMILY RECIPES: SPICY SHRIMP, SAUSAGE GUMBO - GATEWAY ...
From gatewaycabinets.com
GARLIC SHRIMP AND SAUSAGE SKILLET - JONES DAIRY FARM
From jonesdairyfarm.com
SHRIMP AND SAUSAGE RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
BEST SHRIMP AND SAUSAGE CREOLE RECIPE - HOW TO MAKE ONE ...
From food52.com
SAUSAGE AND SHRIMP ETOUFFEE RECIPE - CREATE THE MOST ...
From recipeshappy.com
CAJUN SHRIMP AND SAUSAGE WITH POTATOES AND CORN
From ninjatestkitchen.com
SHRIMP AND SAUSAGE RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
SPICY SAUSAGE AND SHRIMP RECIPE - CUISINART.COM
From cuisinart.com
SHRIMP AND SAUSAGE GUMBO RECIPE - THE SPRUCE EATS
From thespruceeats.com
10 BEST SHRIMP SAUSAGE PASTA RECIPES | YUMMLY
From yummly.com
SHRIMP AND SAUSAGE RECIPES - SUMMARIZED BY PLEX.PAGE ...
From plex.page
CREAMY CAJUN SHRIMP AND SAUSAGE RECIPE – HOW TO COOK …
From eatwell101.com
HEALTHY SHRIMP AND SAUSAGE JAMBALAYA RECIPE - FOOD RECIPE
From foodrecipe.news
You'll also love