Shrimp Scallop And Sausage Jambalaya Recipes

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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)

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

FOIL-PACKET SHRIMP AND SAUSAGE JAMBALAYA

This hearty, satisfying dinner has all the flavors of an authentic jambalaya with little effort. The foil packets can be prepared a day ahead and cooked right before serving. These are also good on the grill! -Allison Stroud, Oklahoma City, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 11



Foil-Packet Shrimp and Sausage Jambalaya image

Steps:

  • Preheat oven to 425°. In a large bowl, combine all ingredients. Divide mixture among 6 greased 18x12-in. pieces of heavy-duty foil. Fold foil around mixture and crimp edges to seal, forming packets; place on a baking sheet. Bake until shrimp turn pink and rice is tender, 20-25 minutes.

Nutrition Facts : Calories 287 calories, Fat 12g fat (4g saturated fat), Cholesterol 143mg cholesterol, Sodium 1068mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.

12 ounces fully cooked andouille sausage links, cut into 1/2-inch slices
12 ounces uncooked shrimp (31-40 per pound), peeled and deveined
1 medium green pepper, chopped
1 medium onion, chopped
2 celery ribs, chopped
3 garlic cloves, minced
2 teaspoons Creole seasoning
1 can (14-1/2 ounces) fire-roasted diced tomatoes, drained
1 cup uncooked instant rice
1 can (8 ounces) tomato sauce
1/2 cup chicken broth

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 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

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



Shrimp, Scallop and Sausage Jambalaya image

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

2 tablespoons olive oil
1/4 teaspoon black pepper, ground
1 (28 ounce) can whole tomatoes
1 medium onion, chopped
1 medium celery rib, chopped
1 medium red pepper, seeded and chopped
1 cup long-grain rice
2 garlic cloves, minced
1 1/2 cups tomato juice
1 cup bottled clam juice
1 cup water
1 tablespoon Worcestershire sauce
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
8 ounces andouille sausages or 8 ounces smoked sausage
8 ounces medium shrimp
8 ounces scallops (halved if large)

SCALLOP, SHRIMP, & SAUSAGE JAMBALAYA

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

Provided by CJAY8248

Categories     Easy

Time 6h20m

Yield 1 crockpot, 6 serving(s)

Number Of Ingredients 18



Scallop, Shrimp, & Sausage Jambalaya image

Steps:

  • In a large skillet, heat the olive 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 tomatoes with their juice, clam juice, water, worcestershire, thyme, oregano, salt, black pepper, and cayenne pepper. Break up the tomatoes with the side of a spoon. Cover and cook until the rice is barely tender, 5-6 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, cover, and cook just until the shellfish are firm. Serve immediately.

Nutrition Facts : Calories 411.6, Fat 16.4, SaturatedFat 4.5, Cholesterol 92.1, Sodium 954.8, Carbohydrate 40.1, Fiber 2.5, Sugar 5.7, Protein 24.9

2 tablespoons olive oil
1 medium onion, chopped
1 cup chopped celery
1 medium red bell pepper, chopped
1 cup rice (Uncle Ben's Converted, long grain)
2 garlic cloves, minced
1 (15 ounce) can tomatoes, undrained
1 (8 ounce) bottle clam juice
1 cup water
1 tablespoon Worcestershire sauce
1/2 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
8 ounces andouille sausages, cut into 1/2-inch slices
8 ounces medium shrimp, peeled
8 ounces scallops, halved if large

CAJUN JAMBALAYA WITH CATFISH, SCALLOPS AND SHRIMP

A smokey, spicy, seafood Jambalaya. I made with brown rice because that is what we enjoy, please do use your favorite rice but adjust liquid and cooking times accordingly. Do check out Recipe #477279, it is what gives the smokiness.

Provided by Rita1652

Categories     Gumbo

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 17



Cajun Jambalaya With Catfish, Scallops and Shrimp image

Steps:

  • In a bowl combine shrimp, scallops, catfish and Creole seasoning, and work in seasoning well.
  • In a large, heavy, pot heat oil over high heat.
  • Saute the onion, peppers and celery, 5 minutes. Add garlic, tomato sauce, bay leaves, Worcestershire and chipotle sauces.
  • Stir in rice and add broth.
  • Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes for white 30 minutes for brown rice.
  • Brown rice:.
  • Check after 20 minutes and add more broth if using brown rice if needed,.
  • When rice is just tender add shrimp, scallops, catfish mixture and sausage. Cook until seafood is done, about 10 minutes more.
  • Season to taste with salt, pepper and Creole seasoning BUT more then likely you won`t need to.

Nutrition Facts : Calories 528.1, Fat 26.5, SaturatedFat 7.6, Cholesterol 82.5, Sodium 1266.7, Carbohydrate 39.3, Fiber 1.9, Sugar 5.8, Protein 31.2

14 medium shrimp, peeled and deveined
8 sea scallops, quartered
1 lb catfish fillets, cut into 1 1/2 inch pieces or 1 lb cod, cut into 1 inch pieces
2 tablespoons creole seasoning (Smokey Creole Seasoning)
2 tablespoons olive oil
1/2 cup diced onion
1/2 cup diced red bell pepper
1/4 cup diced poblano chile
1/2 cup diced celery
2 tablespoons minced garlic
1 cup fresh tomato sauce
3 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon chipotle hot sauce
1 cup rice (Take note cooking time will be longer for brown rice) or 1 cup brown rice (Take note cooking time will be longer for brown rice)
3 -4 cups chicken stock
12 ounces andouille sausages, sliced

QUICK SAUSAGE AND SHRIMP JAMBALAYA

Like most creole dishes, this jambalaya contains the "holy trinity"-onion, celery and bell pepper. The andouille sausage and creole seasoning add a distinct Louisiana flavor. The rice for jambalaya is traditionally cooked in with the other ingredients, but in this quick version I use pre-cooked rice, making this dish perfect if you've got leftover rice to use up.

Provided by Vallery Lomas

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15



Quick Sausage and Shrimp Jambalaya image

Steps:

  • Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring, until softened, 5 to 7 minutes. Add the sausage and cook until starting to brown, about 5 minutes.
  • Add the celery and bell pepper and cook until softened, 5 to 7 minutes longer. Stir in the garlic and cook until fragrant, about 1 minute. Stir in the tomato paste and cook until very fragrant, about 1 minute.
  • Reduce the heat to low. Sprinkle the Creole seasoning, salt and pepper on top. Stir in the tomatoes and rice and cook until warmed through. Taste and stir in additional salt and pepper if needed. Stir in the shrimp and heat through. Stir in the hot sauce. Sprinkle with the scallions. Serve warm.

1 tablespoon extra-virgin olive oil
1 yellow onion, diced
6 ounces andouille sausage, diced
2 celery stalks, thinly sliced
1 green bell pepper, diced
4 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon creole or Cajun seasoning blend
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
One 15-ounce can diced tomatoes
2 cups cooked rice
1 pound cooked and peeled shrimp
1 tablespoon hot sauce
2 tablespoons chopped scallions

JAMBALAYA DELUXE

This dish uses a variety of seafood for the seafood lover, along with chicken and sausage and is a zesty and spicy dish served over angel hair spaghetti. Great with a side of salad and Italian bread.

Provided by LASmith

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h45m

Yield 24

Number Of Ingredients 13



Jambalaya Deluxe image

Steps:

  • Heat the olive oil in a large pot over medium-high heat. Stir in the chicken and garlic, followed by the sausage links. Cook, stirring occasionally, until the sausage is firm enough to slice, about 10 minutes. Slice the sausages into 1/2 inch thick pieces, and return to the pot.
  • Puree the stewed tomatoes, diced tomatoes, and tomato paste in batches using a blender. Stir the tomato mixture into the pot along with the shrimp boil. Bring to a simmer and cook for 15 minutes. Stir in the clams, mussels, shrimp, and scallops, then simmer 30 minutes longer. Remove from the heat, and allow to stand for 15 minutes.
  • While the jambalaya is cooling, bring a large pot of lightly-salted water to a rolling boil; stir in the angel hair pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink. Serve the jambalaya over the cooked pasta.

Nutrition Facts : Calories 316 calories, Carbohydrate 35 g, Cholesterol 64.8 mg, Fat 8.4 g, Fiber 3.5 g, Protein 24.2 g, SaturatedFat 1.9 g, Sodium 821.3 mg, Sugar 10 g

¼ cup olive oil
2 cups diced chicken breast meat
3 cloves garlic, minced
5 (3.5 ounce) links mild Italian sausage
5 (15 ounce) cans Italian-style stewed tomatoes
4 (16 ounce) cans diced tomatoes
1 (16 ounce) can tomato paste
3 tablespoons dry crab and shrimp boil seasoning
1 pound littleneck clams
1 pound mussels, cleaned and debearded
1 pound peeled and deveined medium shrimp (30-40 per pound)
1 pound bay scallops
2 (16 ounce) packages angel hair pasta

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 SAUSAGE JAMBALAYA

This is a recipe I developed by combining a few together, and it is one of my husband's favorite things that I make. If I am eating this, I cook the sausage on the side. At the end, I pull out a portion of jambalaya for myself and add the sausage to the rest for everyone else. Keep an eye on it after you add the rice. The jambalaya recipes I've used in the past don't add water, but I usually have to add some so the rice has enough liquid to absorb.

Provided by Vino Girl

Categories     One Dish Meal

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 16



Shrimp and Sausage Jambalaya image

Steps:

  • Heat the oil in a large skillet over medium heat.
  • Add onion, bell pepper and celery and saute for 7 to 8 minutes.
  • Add the shrimp and bay leaves and cook until the shrimp turn pink, about 2 minutes.
  • Add the sausage and cook for 2 to 3 minutes.
  • Add tomatoes (with juice), garlic, salt, cayenne, pepper and thyme. Cook for 10 minutes, stirring often.
  • Add the rice and stir to mix.
  • Cover and cook over medium-low heat for 30 minutes, or until the rice is done and liquid is absorbed.
  • Stir in barbecue sauce.
  • Remove from heat and let stand for 5 minutes.
  • Remove the bay leaves.
  • Stir in green onions.

Nutrition Facts : Calories 365.1, Fat 15.6, SaturatedFat 4.9, Cholesterol 83.4, Sodium 1111.7, Carbohydrate 35.7, Fiber 2.5, Sugar 4.5, Protein 19.8

1 tablespoon olive oil
1 1/2 cups chopped onions
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1/2 lb medium shrimp, peeled and deveined
4 bay leaves
1/2 lb smoked sausage, sliced
1 (14 1/2 ounce) can chopped tomatoes
1 tablespoon chopped garlic
1 teaspoon salt
1/2 teaspoon cayenne
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1 cup long-grain white rice
1/4 cup barbecue sauce
1/4 cup chopped green onion

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From cfishct.com


SHRIMP SCALLOP AND SAUSAGE JAMBALAYA - ALL INFORMATION ABOUT …
Remove the sausage with a slotted spoon to a plate lined with paper towel. Step 2 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. Step 3 Stir garlic into the onion mixture; cook and stir together for 1 minute. Step 4 More ›.
From therecipes.info


SHRIMP AND SAUSAGE JAMBALAYA RECIPE | MYRECIPES
Remove the shrimp with a slotted spoon and set aside. Add the ham and sausage to the stockpot and cook, stirring frequently, until both are well browned, about 15. Advertisement. Step 2. minutes. Reduce heat to medium and add the garlic, celery, bell pepper, and onion. Cook, stirring frequently, until tender, about 10 minutes.
From myrecipes.com


SHRIMP-AND-SAUSAGE JAMBALAYA RECIPE | MYRECIPES
Step 1. Heat oil in a Dutch oven over medium-high heat. Add sausage, and cook, stirring constantly, 5 minutes or until lightly browned. Remove sausage with a slotted spoon; set aside. Advertisement. Step 2. Add onion and next 7 ingredients to hot drippings in Dutch oven; sauté 5 minutes or until vegetables are tender.
From myrecipes.com


SHRIMP & SAUSAGE JAMBALAYA - GLOBAL KITCHEN TRAVELS
Add sausage and cook for another 5 minutes, stirring occasionally. Add tomatoes, chicken broth, paprika, thyme, parsley, cayenne, salt and pepper. Bring to a boil. Add rice and reduce to a simmer. Cook, covered for 50 minutes. Add shrimp, scallions and green peas. Cover and cook for another 8-10 minutes, until shrimp is just cooked.
From globalkitchentravels.com


HEALTHY JAMBALAYA WITH SAUSAGE & SHRIMP - FULLY MEDITERRANEAN
Instructions. In a large heavy-bottomed pot or Dutch oven, heat 1/2 tablespoon oil over medium heat. Add sliced sausage and cook until browned on both sides. Remove sausage and set aside. Add 1 tablespoon oil, garlic, onion, bell pepper, and celery; sauté until softened, about 5 to 7 minutes over medium heat.
From fullymediterranean.com


NEW ORLEANS-STYLE JAMBALAYA | FOOD & WINE
Step 1. Peel and devein shrimp; reserve shells. Refrigerate shrimp until ready to use. Place shells in a medium saucepan; cook over medium-high, stirring often, until shells blister slightly ...
From foodandwine.com


SHEET-PAN SHRIMP AND SAUSAGE JAMBALAYA RECIPE - COOK.ME RECIPES
On a large rimmed baking sheet, place 6 ounces sliced andouille sausage and 1 ½ cups sliced yellow onion. Drizzle with 1 tablespoon olive oil and ½ teaspoon Creole seasoning. Toss to coat well. Bake in the preheated oven until the sausage blisters and the onions are softened for about 8 minutes. 3.
From cook.me


SAUSAGE AND SHRIMP JAMBALAYA - 5 INGREDIENTS 15 MINUTES
Heat the oil in a frying pan over medium heat. Cook the sausages for 2 to 3 minutes. Add the onion and garlic, if desired. Cook for 1 minute. Add the rice, chicken stock and Cajun spices. Bring to a boil. Add the shrimp and diced tomatoes, if desired. Cover and cook for 20 to 25 minutes over medium-low heat.
From 5ingredients15minutes.com


JAMBALAYA WITH SHRIMPS AND SMOKED SAUSAGE - KITCHEN STORIES
salt. Add cut vegetables to the frying pan and fry for approx. 5 min. Add rice and fry for approx. 3 min. Then add canned tomatoes, chicken stock, bay leaves, dried thyme, dried oregano, sweet paprika powder, white pepper, black pepper, cayenne pepper, and garlic powder. Season with salt. Stir until combined, then add a lid, and simmer over low ...
From kitchenstories.com


SCALLOP, SHRIMP, & SAUSAGE JAMBALAYA RECIPE - FOOD NEWS
Shrimp, Scallop and Sausage Jambalaya Recipe. 2 scallions, bunches, thinly sliced Instructions In a large Dutch oven, heat 1 tablespoon of the oil over medium-high heat until shimmering. Add sausage and cook, stirring occasionally until browned on all sides, 2 to 3 minutes. Transfer to a large bowl with a slotted spoon.
From foodnewsnews.com


CHICKEN SHRIMP AND SAUSAGE JAMBALAYA RECIPES
Oct 02, 2019 · Jambalaya is one of Louisiana's most versatile dishes. It may have one or many proteins added. Some common additions include shrimp, smoked sausage, pork, ham, and crawfish. It can be made with chicken or beef as well. The "holy trinity" combination of onions, peppers, and celery is found in most jambalaya recipes.
From tutdemy.com


HEALTHY JAMBALAYA RECIPE WITH SHRIMP AND SAUSAGE - DELIGHTFUL …
Sauté the vegetables for 6 minutes until soft, mixing frequently. Add to the pot the fire roasted tomatoes, broth, Cajun seasoning, pepper, salt, broth, bay leaf, sausage slices, and cooked rice. Stir together and heat for 4 minutes. Add …
From delightfulmomfood.com


RECIPE DETAIL PAGE | LCBO
1 Heat oil over medium heat in a large skillet. Sauté onion and celery for 5 minutes or until onion starts to soften. Add garlic, green pepper, red pepper, bay leaf, thyme, 1 tsp (5 mL) salt, ½ tsp (2 mL) black pepper and cayenne and sauté for 5 minutes or …
From lcbo.com


EASY SHRIMP AND SAUSAGE JAMBALAYA - MRS. BELL'S KITCHEN
Step 1 Cook yellow rice according to package and set aside for later use. Step 2 In large skillet add 1 tablespoon of olive oil and cook sliced sausage for 4 minutes then add shrimp and cook an additional 2-3 minutes. Remove sausage and shrimp from skillet and place in plate or bowl until later use. Step 3 Add 1 tablespoon of olive oil to the ...
From mrsbellskitchen.com


SEAFOOD JAMBALAYA RECIPE | SHRIMP JAMBALAYA RECIPE
Directions. Heat a Dutch oven over moderate heat until hot. Add the oil, swirl to coat, and then add the onion, celery, bell pepper, garlic, and a pinch of salt, sweating until golden, 7-9 minutes. Add the chorizo and chicken and fry for 5-6 minutes, stirring occasionally, until golden. Add the spices and rice; stir thoroughly and cook for 3 ...
From fultonfishmarket.com


SHRIMP AND SAUSAGE JAMBALAYA - FIFTEEN SPATULAS
Add the onions, peppers, and celery, and season with 1/2 tsp salt and 1/4 tsp pepper. Cook for 7-8 minutes, until slightly softened. Add the sausage, paprika, cayenne, and oregano, and continue cooking for 5 minutes, until the fat and flavor from the sausage have rendered out and further softened the vegetables.
From fifteenspatulas.com


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