Chicken Shrimp And Andouille Jambalaya Recipes

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CHICKEN, SHRIMP AND ANDOUILLE JAMBALAYA



Chicken, Shrimp and Andouille Jambalaya image

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

2 tablespoons extra virgin olive oil
1 1/2 lbs boneless skinless chicken thighs
1 lb andouille sausage, cut into 1/4 inch slices
1 large onion, chopped
2 celery ribs, diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon sweet paprika
1/2 teaspoon salt
1/4-1/2 teaspoon cayenne pepper (optional)
1 1/2 cups long grain rice
1 (14 ounce) can tomatoes, chopped,with juice
2 cups chicken broth or 2 cups stock
8 ounces medium shrimp, peeled and deveined
2 tablespoons chopped fresh parsley
3 green onions, finely chopped

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.

CHICKEN, ANDOUILLE, AND SHRIMP JAMBALAYA



Chicken, Andouille, and Shrimp Jambalaya image

Yield 12 servings

Number Of Ingredients 19

2 tablespoons vegetable oil
1 pound andouille sausage, sliced
2 pounds boneless-skinless chicken thighs, cut in 1-inch cubes
1½ cups chopped onion
1½ cups chopped celery
1½ cups chopped green bell pepper
3 cloves garlic, minced
3 cups long-grain rice
1 (28-ounce) can diced tomatoes
5 cups chicken broth
2 tablespoons chopped fresh thyme
2 fresh bay leaves
1½ pounds large fresh shrimp, peeled and deveined
2 teaspoons kosher salt, divided
1 teaspoon ground black pepper, divided
1 teaspoon smoked paprika
½ teaspoon cayenne pepper
2 tablespoons chopped fresh parsley
Garnish: chopped green onion

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.

ANDOUILLE AND CHICKEN JAMBALAYA



Andouille and Chicken Jambalaya image

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

2 tablespoons extra-virgin olive oil, plus more for drizzling
2 3-ounce fully cooked andouille sausages, sliced 1/4 inch thick
2 stalks celery, chopped, plus leaves for topping
1 onion, chopped
1 green bell pepper, chopped
Kosher salt
2 tablespoons tomato paste
1 teaspoon Cajun seasoning
3/4 cup converted white rice
1 15-ounce can diced fire-roasted tomatoes
1 15-ounce can no-salt-added kidney beans, drained and rinsed
1 1/2 cups shredded rotisserie chicken or leftover turkey (skin removed; about 8 ounces)

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

SHRIMP AND ANDOUILLE JAMBALAYA



Shrimp and Andouille Jambalaya image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 8 large servings

Number Of Ingredients 17

1 tablespoon canola oil
2/3 pound andouille sausage, sliced 1/4 inch thick
1 large red bell pepper, cut into a large dice
1 large onion, cut into a large dice
3 ribs celery, cut into a large dice
1 large head garlic, peeled and minced
Cayenne pepper, as needed
1/4 teaspoon kosher salt
Freshly ground black pepper
2 large tomatoes, cored, peeled, seeded, and chopped
1 pound medium shrimp, peeled
1 pint shucked oysters
2 bay leaves
3 cups long-grain rice, soaked in 3 changes of water
3 cups shrimp stock or water
2 bunches green onions, thinly sliced
1/4 teaspoon hot sauce, or to taste

Steps:

  • Heat the canola oil in a Dutch oven or heavy-gauge pot over high heat. Add the sausage and cook, stirring occasionally, about 6 minutes. Add the bell pepper, onion, celery, and garlic, and season with cayenne pepper and salt and pepper, to taste. Cook stirring, until well browned, about 8 minutes. Stir in the tomatoes, shrimp, oysters, and bay leaves. Add the rice, stir gently; then add the stock. Gently move the spoon across the bottom of the pot, to make sure that the rice is not sticking. Bring to a boil, lower the heat and simmer, covered, until the rice has absorbed most of the liquid, about 15 minutes. Remove from the heat and let sit, covered, for 8 minutes.
  • To serve, transfer to a serving bowl, and mix in the green onions. Season with hot sauce.

CHICKEN AND SHRIMP JAMBALAYA



Chicken and Shrimp Jambalaya image

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

1 small onion, chopped
1 garlic clove, minced
1 tablespoon butter
1/4 pound fully cooked smoked sausage, cut into 1/2-inch slices
1/2 cup chicken broth
1/2 cup canned diced tomatoes with juice
1/4 cup chopped green pepper
1 bay leaf
1/8 teaspoon dried thyme
Dash cayenne
1/4 cup uncooked long grain rice
1/2 cup cubed cooked chicken breast
1/4 pound uncooked medium shrimp, peeled and deveined

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

SHRIMP, CHICKEN, AND ANDOUILLE SAUSAGE JAMBALAYA



Shrimp, Chicken, and Andouille Sausage Jambalaya image

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

1 1/2 lbs andouille sausages, diced
1 lb fresh pork sausage, removed from casings
1 lb bacon, diced
4 chicken legs (thighs and drumsticks separated)
salt, to taste
black pepper, to taste
5 celery ribs, diced
3 large onions, diced
2 green peppers, diced
6 garlic cloves, minced
1 teaspoon dried thyme
1 dried bay leaf
1 1/2 tablespoons paprika
1 tablespoon cayenne pepper
4 1/2 cups converted rice
3 cups crushed tomatoes
3 cups rich chicken broth
2 1/2 lbs shrimp, peeled and deveined (preferably Louisiana white)
1 1/2 lbs louisiana crawfish, peeled and deveined (optional)
2 bunches green onions, chopped
1/2 tablespoon celery salt

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

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