Shrimpsausageandquinoajambalaya Recipes

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.

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.

Steps:

• Combine 4 cups chicken broth and quinoa in a medium saucepan.
• Bring to a boil, reduce heat to low, cover and cook 15 minutes.
• Heat oil in a skillet and add kielbasa, onion, bell pepper and garlic.
• Saute about 10 minutes or until vegetables are tender.
• Add remaining broth and V-8 juice; bring to a simmer.
• Add shrimp and simmer 5 minutes or until done.
• Add peas, tomatoes and cooked quinoa and toss.

Steps:

• In a large heavy saucepan, cook the sausage over moderate heat until browned. With a slotted spoon, transfer the sausage to a plate.
• Chop the scallions, reserving the dark green parts for garnish; add the white and pale green parts to the saucepan. Add the green pepper, celery, and garlic. Cook over moderate heat, stirring, for 5 minutes. Add the broth, rice, thyme, and reserved sausage. Bring the mixture to a boil. Reduce the heat to a simmer and cook the jambalaya, covered, for 10 minutes. Stir in the shrimp and pepper and cook the mixture, covered, for 10 to 15 minutes more or until the shrimp are just done and the rice is tender.
• Serve the jambalaya sprinkled with the reserved scallion greens.

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.

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.

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.

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.

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.

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.

Steps:

• Cook sausage in 1 Tbsp. dressing in large skillet on medium-high heat 3 min. or until evenly browned, stirring occasionally. Remove from skillet; cover to keep warm.
• Add remaining dressing, peppers, onions and celery to skillet; cook on medium heat 5 to 7 min. or until vegetables are crisp-tender, stirring occasionally. Add garlic; cook and stir 1 min. Stir in rice; cook 1 min., stirring frequently.
• Stir in tomatoes, broth, water, bay leaf and sausage. Simmer on medium-low heat 25 to 30 min. or until rice is tender and most the liquid is absorbed, stirring occasionally.
• Add shrimp; stir. Cover; cook 5 min. or until shrimp turn pink and all the liquid is absorbed, stirring occasionally. Remove and discard bay leaf. Sprinkle rice mixture with parsley.

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.

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.

Steps:

• Mix all ingredients except shrimp and rice in a large slow cooker.
• Cover and cook on low setting 7 to 8 hours (or high for 3 to 4 hours).
• Stir in shrimp. Cover and cook on high heat about 1/2 hour or until shrimp are pink and firm.
• Serve with rice.