CHICKEN, SHRIMP AND ANDOUILLE JAMBALAYA
A Cajun classic, meal in one pot! Have the hot sauce ready to splash on. Serve with some crusty french bread, a nice crisp salad, and some of your favorite wine. :)
Provided by PalatablePastime
Categories One Dish Meal
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F.
- In a large pan or Dutch oven, brown chicken in hot oil on both sides; remove and drain.
- Add andouille, onion, celery, bell pepper, thyme, oregano, paprika, salt, and cayenne pepper to the pan, cooking and stirring for about 5 minutes until onions are tender.
- Add rice, tomatoes with juice, and broth; bring to a boil.
- Place rice mixture in a baking dish or oven-proof casserole; top with chicken; cover (can use foil) and bake at 350 degrees F for 40-45 minutes or until rice and chicken are done and tender.
- Stir in shrimp, parsley, and green onions; cover and cook 5-8 minutes longer or until shrimp curl and turn bright pink and serve.
ANDOUILLE AND CHICKEN JAMBALAYA
Steps:
- Heat the oil in a large cast-iron Dutch oven over medium heat. Add the onions, bell peppers, 2 teaspoons of the salt and 1 teaspoon of the cayenne. Stirring often, brown the vegetables for about 20 minutes, or until they are caramelized and dark brown in color. Scrape the bottom and sides of the pt to loosen any browned particles. Add the sausage and cook, stirring often for 10 to 15 minutes, scraping the bottom and sides of the pot to loosen any browned particles. Season the chicken with the remaining 1 teaspoon salt and remaining 1/4 teaspoon cayenne. Add the chicken and the bay leaves to the pot. Brown the chicken for 8 to 10 minutes, scrapping the bottom of the pot to loosen any browned particles. Add the rice and stir for 2 to 3 minutes to coat it evenly. Add the water, stir to combine, and cover. Cook over medium heat for 30 to 35 minutes, without stirring, or until the rice is tender and the liquid has been absorbed. Remove the pot from the heat and let stand, covered for 2 to 3 minutes. Remove the bay leaves. Stir in the green onions and serve.
ANDOUILLE AND CHICKEN JAMBALAYA
Shredded rotisserie chicken is the shortcut hero in this one-pot Creole dish made with kidney beans for added comfort. A celebrated Louisiana classic, jambalaya is influenced by West African, Native American and European cooking.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 3 minutes. Add the celery, onion and bell pepper, season with salt and cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes. Add the tomato paste and Cajun seasoning and cook, stirring occasionally, until the vegetables are coated, about 1 minute. Add the rice and cook, stirring, until coated, about 1 minute.
- Add the diced tomatoes and 5 cups water to the pot. Increase the heat to high and bring to a boil. Reduce the heat to a simmer, cover and cook until the rice is tender and the sauce thickens, 10 to 15 minutes.
- Stir the beans and chicken into the pot and cook until warmed through, about 1 minute. Top each serving with celery leaves and drizzle with olive oil.
Nutrition Facts : Calories 520, Fat 24 grams, SaturatedFat 6 grams, Cholesterol 53 milligrams, Sodium 861 milligrams, Carbohydrate 55 grams, Fiber 11 grams, Sugar 8 grams, Protein 28 grams
CHICKEN, ANDOUILLE, AND SHRIMP JAMBALAYA
Yield 12 servings
Number Of Ingredients 19
Steps:
- In a large Dutch oven, heat oil over medium high heat; add sausage and chicken, and cook about 5 minutes or until browned. Add onion, celery, and bell pepper, and cook, stirring frequently, about 3 minutes or until tender. Add garlic, stirring for about 30 seconds until fragrant. Add rice, and stir about 3 minutes until lightly toasted.
- Add tomatoes, and stir until juices are absorbed. Add broth, thyme, and bay leaves. Bring to a boil; reduce heat to medium-low. Cover, and cook for 15 minutes or until rice is tender.
- In a medium bowl, combine shrimp, 1 teaspoon salt, ½ teaspoon black pepper, paprika, cayenne, and parsley. Add shrimp to rice mixture, and stir until combined. Cook for 2 minutes or until shrimp are pink and firm. Add remaining 1 teaspoon salt and ½ teaspoon black pepper.
- Garnish with green onion, if desired. Serve immediately.
SHRIMP, CHICKEN, AND ANDOUILLE SAUSAGE JAMBALAYA
Make and share this Shrimp, Chicken, and Andouille Sausage Jambalaya recipe from Food.com.
Provided by Vino Girl
Categories Chicken
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Preheat a large cast-iron pot over high heat.
- Lower the heat to medium-high and add the sausage and bacon.
- Cook the meat as evenly as possible, stirring slowly, until the fat is released.
- Season the chicken with salt and pepper, add it to the pot, and turn the heat to high.
- Once the chicken has browned, add the celery, onions, green pepper, and garlic.
- Continue to stir, allowing the ingredients to brown without burning.
- Lower the heat to medium and stir in the thyme, bay leaf, paprika, cayenne, and rice.
- Keep stirring for 5 to 7 minutes over medium heat.
- Add the tomatoes and broth, raise the heat back to high until the liquid boils, and then cover and reduce to a low simmer for 15 minutes.
- Season the shrimp and crawfish (if using) with salt and pepper, and add them to the pot.
- Keep the pot covered for an additional 5 minutes before removing from the heat and adding the green onions.
- Check for seasonings. Add salt, pepper, and the celery salt.
Nutrition Facts : Calories 1546.5, Fat 78.8, SaturatedFat 25.8, Cholesterol 473.4, Sodium 2782.1, Carbohydrate 116.5, Fiber 10.3, Sugar 9.5, Protein 90.2
CHICKEN AND SHRIMP JAMBALAYA
This is one of my husband's favorites, and he's a picky eater, so you know it's good! Some folks are surprised how well chicken and shrimp complement each other.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a skillet, saute onion and garlic in butter until crisp-tender. Add the sausage, broth, tomatoes, green pepper, bay leaf, thyme and cayenne. Bring to a boil; add rice. Reduce heat; cover and simmer for 15 minutes. Add chicken and shrimp; cook 5-10 minutes longer or until shrimp turn pink and rice is tender. Discard bay leaf before serving.
Nutrition Facts : Calories 386 calories, Fat 12g fat (5g saturated fat), Cholesterol 158mg cholesterol, Sodium 986mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges
ANDOUILLE, SHRIMP, AND CHICKEN JAMBALAYA
A Cajun jambalaya that suits the whole family!
Provided by Mandy Williams
Categories Shrimp Recipes
Time 55m
Yield 8
Number Of Ingredients 16
Steps:
- Bring 3 cups chicken broth and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Heat cast-iron Dutch oven over medium-high heat. Cook and stir andouille sausage in hot pot until browned, about 5 minutes. Remove sausage from the pot with a slotted spoon, retaining any drippings in the pot.
- Saute sweet onion, green onions, celery, and bell pepper in the sausage drippings until tender, 5 to 7 minutes. Season vegetable mixture with Creole seasoning, minced garlic, hot sauce, and black pepper; cook for 1 minute more.
- Pour tomato sauce and diced tomatoes over the vegetable mixture; stir and add shrimp, shredded chicken, browned sausage, and 1 cup chicken broth into the tomato mixture. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until he shrimp are no longer translucent, 10 to 15 minutes.
- Scoop rice into bowls and ladle jambalaya over the rice.
Nutrition Facts : Calories 422.9 calories, Carbohydrate 36.5 g, Cholesterol 135.2 mg, Fat 18.6 g, Fiber 2.2 g, Protein 24.8 g, SaturatedFat 6.1 g, Sodium 1467.5 mg, Sugar 3.4 g
ANDOUILLE, SHRIMP, AND CHICKEN JAMBALAYA
A Cajun jambalaya that suits the whole family!
Provided by Mandy Williams
Categories Shrimp Recipes
Time 55m
Yield 8
Number Of Ingredients 16
Steps:
- Bring 3 cups chicken broth and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Heat cast-iron Dutch oven over medium-high heat. Cook and stir andouille sausage in hot pot until browned, about 5 minutes. Remove sausage from the pot with a slotted spoon, retaining any drippings in the pot.
- Saute sweet onion, green onions, celery, and bell pepper in the sausage drippings until tender, 5 to 7 minutes. Season vegetable mixture with Creole seasoning, minced garlic, hot sauce, and black pepper; cook for 1 minute more.
- Pour tomato sauce and diced tomatoes over the vegetable mixture; stir and add shrimp, shredded chicken, browned sausage, and 1 cup chicken broth into the tomato mixture. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until he shrimp are no longer translucent, 10 to 15 minutes.
- Scoop rice into bowls and ladle jambalaya over the rice.
Nutrition Facts : Calories 422.9 calories, Carbohydrate 36.5 g, Cholesterol 135.2 mg, Fat 18.6 g, Fiber 2.2 g, Protein 24.8 g, SaturatedFat 6.1 g, Sodium 1467.5 mg, Sugar 3.4 g
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JAMBALAYA WITH ANDOUILLE SAUSAGE, CHICKEN, AND SHRIMP
From foodandwine.com
5/5 (2)Total Time 50 minsCategory Stews
- Preheat oven to 350°F. Heat butter and oil in a large Dutch oven over medium-high, stirring occasionally, until butter is melted, about 1 minute. Add chicken; cook, stirring occasionally, until lightly browned on all sides, about 8 minutes. Using a slotted spoon, transfer chicken to a plate lined with paper towels. Add sausage to Dutch oven; cook, stirring occasionally, until well browned, about 6 minutes. Transfer sausage to plate with chicken. Do not wipe out Dutch oven.
- Add onion, bell pepper, and celery to Dutch oven; cook over medium-high, stirring often, until tender, about 5 minutes. Add garlic and Creole seasoning; cook, stirring constantly, until mixture is fragrant and lightly browned, about 1 minute.
- Return browned chicken and sausage to the pot, and stir in tomatoes, broth, rice, salt, thyme, pepper, and bay leaves. Bring to a boil over high, and stir in shrimp. Cover Dutch oven, and transfer to oven. Bake until rice is tender and chicken and shrimp are cooked through, 20 to 25 minutes. Remove from oven; gently stir jambalaya to evenly redistribute any liquid. Garnish with scallions and serve.
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Total Time 1 hr 25 mins
- In a medium saucepan, bring 2 cups water to a boil with the rice, grated garlic and 1/2 tsp. each salt and pepper. Lower the heat, partially cover and simmer for 25 minutes.
- Meanwhile, in a dutch oven, heat the EVOO over medium-high heat. Add the shopped sausage and cook for 1 minute. Add 2 tbsp. water, the sliced garlic, the scallion whites, bell peppers and celery. Lower the heat to medium-low, cover and cook, stirring occasionally, until the vegetables are softened, about 8 minutes. Add the chopped tomatoes and cook, uncovered, until the tomatoes release their juices, about 3 minutes. Stir in the parcooked rice. Bring to a simmer, then cover and cook over low heat, stirring, until the rice is tender, about 10 minutes.
- Stir in the sliced sausage, the shrimp and quartered tomatoes; add 1/4 cup water (or more) if the pot is dry. Cover and cook over low heat until the sausage is heated through and the shrimp are opaque, about 5 minutes. Sprinkle the scallion greens on top.
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