Anti Seafood Jambalaya Recipes

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ANTI-SEAFOOD JAMBALAYA



Anti-Seafood Jambalaya image

I've always loved the flavors of jambalaya but can rarely enjoy it because I hate seafood. SO I created my own New Orleans-style jambalaya without seafood, just sausage and chicken.

Provided by catercow

Categories     Stew

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 15

2 tablespoons oil
3/4 lb smoked garlic sausage, sliced
3/4 lb boneless chicken, sliced
2 stalks celery, sliced
1 onion, chopped
1 green bell pepper, chopped
2 bay leaves
2 teaspoons garlic
1 teaspoon thyme
salt
cayenne pepper
1 1/2 cups brown rice
2 (10 ounce) cans low sodium chicken broth
1 (14 3/4 ounce) can diced tomatoes, undrained
3 scallions, sliced

Steps:

  • In a soup pot, heat 1 tbsp oil. Add sausage and chicken and cook until brown, about 5 minutes. Transfer the mix to a large bowl.
  • In the same pot, heat remaining oil and add celery, onion, and bell pepper. Cook about 5 minutes.
  • Add bay leaves, garlic, thyme, salt and cayenne pepper, cook 2 minutes longer.
  • Return sausage mix to the pot, add uncooked rice, broth, and tomatoes.
  • Bring mix to a boil and reduce heat to low. Allow to simmer, covered, 20 minutes. Cook until rice is tender about 10 minutes longer and remove bay leaves.
  • Sprinkle with scallions and serve.

SEAFOOD JAMBALAYA



Seafood Jambalaya image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 8 servings

Number Of Ingredients 26

2 tablespoons butter
1 pound andouille sausage, cut into 1/4-inch slices
1 large bell pepper, any color, cut into large dice
1 large onion, cut into large dice
3 ribs celery, cut into large dice
1 small head garlic, cloves peeled and minced
Creole Seafood Seasoning, recipe follows
Kosher salt and freshly ground pepper, to taste
2 large tomatoes, cored, peeled, seeded and chopped
1 pound medium shrimp, peeled
1/2 pound fish fillets, diced (trout, catfish, redfish, bass, and bluefish work well)
2 bay leaves
3 cups long-grain rice, rinsed 3 times
6 cups water
1 pint shucked oysters, with their liquor
2 bunches green onions, thinly sliced
1/4 teaspoon hot sauce, or to taste
1/3 cup table salt
1/4 cup granulated or powdered garlic
1/4 cup freshly ground black pepper
2 tablespoons cayenne pepper, or to taste
2 tablespoons dried thyme
2 tablespoons dried basil
2 tablespoons dried oregano
1/3 cup paprika
3 tablespoons granulated or powdered onion

Steps:

  • Combine the butter and sausage in a Dutch oven or heavy-gauge pot over high heat, and saute for about 6 minutes, stirring occasionally. Add the bell pepper, onion, celery, and garlic, and season with Creole seasoning, salt and black pepper. Saute, still over high heat, for about 8 minutes, or until the natural sugars in the vegetables have browned and caramelized.
  • Add the tomatoes, shrimp, fish and bay leaves, and stir. Add the rice, stir gently, and add the water. Gently move the spoon across the bottom of the pot, making sure that the rice is not sticking. Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes or until the rice has absorbed most of the liquid. Turn off the heat, then fold in the oysters, cover and let sit for about 8 minutes, during which time the jambalaya will continue cooking from residual heat.
  • To serve, transfer to a serving bowl, and mix in the green onions. Season with hot sauce.
  • Thoroughly combine all ingredients in a mixing bowl. Pour the mixture into a large glass or plastic jar. Seal it so that it's airtight. It will keep indefinitely.

QUICK JAMBALAYA



Quick Jambalaya image

Jambalaya, a one-pot New Orleans favorite, always includes meat or seafood and vegetables; this easy rendition is full of chicken, spicy andouille sausage, bell pepper, and onion.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 1h

Number Of Ingredients 12

1/4 cup extra-virgin olive oil
1 pound boneless, skinless chicken breast halves
Kosher salt and freshly ground pepper
3 celery stalks, finely chopped
1 medium onion, finely chopped
1 green bell pepper, stemmed, seeded, and finely chopped
1 pound andouille sausage, cut into 1/2-inch pieces
2 garlic cloves, minced
2 cups homemade or low-sodium store-bought chicken stock
3/4 teaspoon Old Bay seasoning
1 can (14 ounces) crushed tomatoes with juice
1 cup long-grain rice

Steps:

  • Heat oil in a Dutch oven over medium-high. Season chicken with salt and pepper. Cook until golden brown, about 5 minutes per side. Cut into 3/4-inch pieces; set aside.
  • Add vegetables to pot. Cook, stirring, 5 minutes. Add sausage; cook 3 minutes. Add garlic; cook 1 minute. Stir in stock, Old Bay, tomatoes, and 1/2 cup water; bring to a boil. Add rice and chicken. Reduce heat; simmer 12 minutes. Cover; remove from heat. Let stand until rice is tender and liquid is mostly absorbed, 30 to 35 minutes. Season with salt and pepper.

SEAFOOD JAMBALAYA



Seafood Jambalaya image

My neighbor always gave me a container of this jambalaya when he made it. My family fought over it. I even made him make it for a Kentucky Derby party I had, and everyone raved. -Kristin Arnett

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8-10 servings.

Number Of Ingredients 16

1/2 pound whole fresh mushrooms, sliced
3 medium onions, chopped
2 medium green peppers, chopped
3 celery ribs
3 garlic cloves, minced
2 tablespoons olive oil
1 package (16 ounces) smoked sausage, cubed
1 pound cooked large shrimp, peeled and deveined
1 pound frozen cooked crawfish tail meat, thawed
1 can (14-1/2 ounces) chicken broth
1 can (14-1/2 ounces) diced tomatoes
2 tablespoons Worcestershire sauce
2 tablespoons Cajun seasoning
1 to 3 teaspoons hot pepper sauce
1/4 teaspoon white pepper
4 cups cooked long grain white rice

Steps:

  • In a large Dutch oven, saute the mushrooms, onions, pepper, celery and garlic in oil. Add the sausage, shrimp, crawfish, broth, tomatoes, seasonings and rice., Bake, uncovered, at 325° for 45 minutes or until heated through, stirring after 20 minutes.

Nutrition Facts : Calories 379 calories, Fat 16g fat (6g saturated fat), Cholesterol 181mg cholesterol, Sodium 1322mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 3g fiber), Protein 28g protein.

SEAFOOD JAMBALAYA



Seafood Jambalaya image

I learned this recipe from a restaurant in a town named Opelousas, lots of paprika are called for here, I recommend starting small, then adding more. There are no tomatoes in this recipe, so it is faster than normal jambalaya.

Provided by Ragin Cajun

Categories     One Dish Meal

Time 40m

Yield 1 pot, 8-12 serving(s)

Number Of Ingredients 13

1 diced green bell pepper
1 diced onion
1/4 cup paprika (add gradually)
3 -6 minced garlic cloves
1/2 lb shrimp
1 lb crawfish
3 tablespoons olive oil
1/2 lb butter
1/2 lb andouille sausages or 1/2 lb smoked sausage
3 cups cooked rice
salt, to taste
pepper, to taste
cayenne

Steps:

  • Heat butter and olive oil, add onions and peppers and cook for 8-10 minutes.
  • Add sausage or andouille and cook for 2-3 minutes.
  • Add paprika and garlic.
  • Add shrimp, cook for 6-7 minutes.
  • Add crawfish, cook for 2-3 minutes, if not dark enough add more paprika.
  • Add rice & season to taste.

Nutrition Facts : Calories 534.2, Fat 37.5, SaturatedFat 18.3, Cholesterol 210, Sodium 626.6, Carbohydrate 25.6, Fiber 2, Sugar 1.6, Protein 24

SHRIMP, SAUSAGE, AND FISH JAMBALAYA



Shrimp, Sausage, and Fish Jambalaya image

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

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

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

EASY JAMBALAYA RECIPE BY TASTY



Easy Jambalaya Recipe by Tasty image

Here's what you need: olive oil, chicken breasts, andouille sausage, garlic, jalapeño pepper, white onion, red bell pepper, yellow bell pepper, green bell pepper, celery, chicken stock, tomato, rice, cajun seasoning, bay leaf, dried thyme, cayenne pepper, shrimp, salt, pepper

Provided by Tasty

Categories     Lunch

Yield 4 servings

Number Of Ingredients 20

2 tablespoons olive oil
2 chicken breasts, diced
1 lb andouille sausage, sliced
4 cloves garlic
1 jalapeño pepper, diced
1 white onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
2 ribs celery, diced
3 cups chicken stock
14 oz tomato, crushed
1 ½ cups rice
2 tablespoons cajun seasoning
1 bay leaf
1 teaspoon dried thyme
½ teaspoon cayenne pepper
1 lb shrimp
salt, to taste
pepper, to taste

Steps:

  • Heat olive oil in a large pot over medium high heat. Add diced chicken breasts and Andouille sausage. Add salt and pepper to taste, and cook thoroughly.
  • Add crushed garlic and a diced jalapeño pepper.
  • NOTE: Leave the jalapeño seeds in for extra spice
  • Stir in diced onion, peppers, celery until they're soft.
  • Add chicken stock, tomatoes, rice, cajun seasoning, bay leaf, dried thyme, cayenne pepper and stir.
  • Cover and simmer stew for 30 minutes.
  • NOTE: Stir occasionally to make sure the rice doesn't burn at the bottom of the pan.
  • Once the rice is cooked, add in shrimp, season with salt and pepper, then continue simmering until the shrimp are cooked through.
  • Enjoy!

Nutrition Facts : Calories 1371 calories, Carbohydrate 81 grams, Fat 84 grams, Fiber 4 grams, Protein 64 grams, Sugar 18 grams

THE CAPTAIN'S FAMOUS JAMBALAYA



The Captain's Famous Jambalaya image

This jambalaya may have been a few places since the bayou, but it's a thick, rich dish that everyone will love! I've experimented with many types of seafood in this recipe, and the flavor and consistency of snapper works the best. Serve with French bread and hot red pepper sauce!

Provided by RKOZEL

Categories     Soups, Stews and Chili Recipes     Stews     Jambalaya Recipes

Time 1h55m

Yield 8

Number Of Ingredients 17

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 teaspoons file powder
3 cloves garlic, peeled and minced
2 green onions, chopped
2 large sweet onions, chopped
1 large green bell pepper, chopped
3 large tomatoes, peeled and chopped
½ teaspoon black pepper
½ teaspoon cayenne pepper
¼ teaspoon ground allspice
¼ teaspoon ground cloves
1 teaspoon salt
1 bay leaf
2 cups mushroom broth
1 ½ cups uncooked brown rice
1 pound red snapper fillets, cut into 2 inch pieces

Steps:

  • In a large saucepan over medium heat, melt butter. Mix in flour, and whisk constantly 2 to 3 minutes, until a thick paste-like roux has formed.
  • Stir file powder, garlic, green onions, onions and green bell pepper into the roux. Cook and stir until tender, about 10 minutes. Stir tomatoes into the mixture. Season mixture with black pepper, cayenne pepper, allspice, cloves, salt and bay leaf. Cook, stirring occasionally, until the mixture is well blended, 10 to 15 minutes.
  • Pour in mushroom broth, and mix in rice. Increase amount of broth to cover all ingredients, if necessary. Bring to a boil, and mix in snapper. Cover, reduce heat, and simmer 1 hour, or until rice is tender.

Nutrition Facts : Calories 301.9 calories, Carbohydrate 43.7 g, Cholesterol 28.6 mg, Fat 6.8 g, Fiber 4.5 g, Protein 17.5 g, SaturatedFat 2.6 g, Sodium 704.5 mg, Sugar 3 g

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