Contessa Shrimp And Sausage Jambalaya Recipes

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SHRIMP AND SMOKED SAUSAGE JAMBALAYA



Shrimp and Smoked Sausage Jambalaya image

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

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

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

SHRIMP AND SAUSAGE JAMBALAYA



Shrimp and Sausage Jambalaya image

Provided by Food Network

Categories     main-dish

Yield 6 to 8 servings

Number Of Ingredients 24

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)

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.

CONTESSA SHRIMP AND SAUSAGE JAMBALAYA



CONTESSA SHRIMP AND SAUSAGE JAMBALAYA image

Categories     Soup/Stew     Sauté     Dinner

Number Of Ingredients 24

approx 1/2lb sliced kielbasa or andouie
1T olive oil
1/3lb cubed smoked ham (a couple of thick deli slices)
5 ribs celery
1 onion
1 red bell pepper
1 green bell pepper
1T butter
3 tomatoes, seeded and cubed (or canned tomatoes out of season)
1 jalapeno
3 garlic cloves, chopped
3 large fresh sprigs oregano (leaves stripped and chopped)
a few sprigs fresh thyme (leaves stripped and chopped)
2T tomato paste
6c chicken stock
3c long grain white rice (rinsed)
3 bay leaves
2t kosher salt
1t black pepper
6-8 dashes tobasco
1/2c chopped scallions
3/4c chopped fresh parsley
1/4c fresh lemon juice
1/2lb shrimp

Steps:

  • In a dutch oven, saute the sausage in the oil until it browns and renders slightly (6-10mins). Remove with slotted spoon. Add ham and repeat. Meanwhile, dice onion, celery, and bell peppers. Once you remove ham from pot, add the butter and the onion, celery and bell peppers. Saute a few minutes. Add tomatoes, jalapeno and garlic. Saute a few minutes. Add chopped herbs and tomato paste. Add chicken stock and bring to a boil. Add rice. Stir. Add back in ham and sausage. Add bay leaves, salt, pepper and tobasco. Bring back to a boil. Lower heat, cover and simmer for 20 minutes. Meanwhile, chop scallions and parsley. After 20 mins, add 1/4 of the parsley and 1/4 of the scallions to the pot. Add the lemon juice. Turn off heat and add shrimp. Stir and cover, steaming the shrimp in the pot for 15 minutes. Serve topped with the remaining scallions and parsley.

FINALLYWROTEITDOWN CHICKEN, SAUSAGE AND SHRIMP JAMBALAYA



Finallywroteitdown Chicken, Sausage and Shrimp Jambalaya image

I've been making a kind of freestyle jambalaya for years; as the title says, I've finally written down a basic recipe for my creation. But don't let it end here; jambalaya is a dish that you can truly play around with. You could also add bell pepper at the point where you cook the onions and garlic (part of the holy Cajun trinity but I don't like cooked green pepper so I sacreligiously omit it); or use andouille sausage or add cubed pork or ham to the dish. My only real contingency is that you don't use beef, though... no place for that in jambalaya, IMHO. And as much as I love tomatoes, I do not care for them in my jambalaya, either.

Provided by EdsGirlAngie

Categories     One Dish Meal

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 16

2 cups cooked chicken (I like a combination of roasted light and dark chicken... with crispy skin)
1 lb peeled deveined raw shrimp
1/2 lb smoked sausage, sliced
2 cups chopped onions
3 garlic cloves, minced
1 1/2 tablespoons olive oil
1 teaspoon dried thyme
1/2 teaspoon dried oregano
2 bay leaves
1/8 teaspoon cayenne pepper
1/8 teaspoon white pepper
1/8 teaspoon black pepper
3/4 cup uncooked rice
2 cups chicken broth
1 tablespoon Worcestershire sauce
salt

Steps:

  • In a large Dutch oven, cook the smoked sausage in the olive oil until browned; add the onion and garlic and saute until golden and transparent.
  • Add the uncooked rice and cook, stirring briskly, until just starting to turn golden, then add the chicken broth and Worcestershire Sauce, stirring to combine with the rice-sausage-onion-garlic mixture.
  • Bring to a boil, then reduce heat and add the cooked chicken, thyme, oregano, bay leaves, cayenne pepper, white pepper and black pepper.
  • Cook, covered, over low heat for about 30 to 40 minutes; add more liquid if you need to.
  • Then add the shrimp, cover, and cook for another 10 minutes or until shrimp is pink and cooked through.
  • Season to taste with salt and more pepper if you like.

CHEF JOHN'S SAUSAGE & SHRIMP JAMBALAYA



Chef John's Sausage & Shrimp Jambalaya image

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

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

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

QUICK SAUSAGE AND SHRIMP JAMBALAYA



Quick Sausage and Shrimp Jambalaya image

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

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

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.

SHRIMP AND SAUSAGE JAMBALAYA



Shrimp and Sausage Jambalaya image

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

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

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

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Heat oil in a large skillet over medium heat. Add the sausage and cook until browned, 1 to 2 minutes per side. Remove and set aside. Add the onions to the skillet and saute until softened, about 4 minutes. Add celery, peppers, and garlic and cook, stirring occasionally, until the vegetables are just tender, about 5 minutes more.
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ONE-POT SAUSAGE AND SHRIMP JAMBALAYA - SOUTHERN BITE
2021-02-11 1 pound large shimp, peeled and deveined. Instructions. Heat the oil in a stock pot or large dutch oven of medium-high heat. Add the sliced sausage and cook, stirring frequently, until the sausage has browned. Use a slotted spoon to remove the sausage to a plate. Set aside. Add the diced onion, bell pepper, and celery.
From southernbite.com


INA GARTEN JAMBALAYA FOOLPROOF (MARDI GRAS FOOD RECIPE ...
Mar 20, 2014 - Ina Garten Foolproof one pot jambalaya helps you Get ready for the parades of Mardi Gras with the Barefoot Contessa's Mardi Gras Food, Shrimp and Sausage Jambalaya
From pinterest.ca


JAMBALAYA WITH ANDOUILLE SAUSAGE, CHICKEN, AND SHRIMP ...
1 tablespoon vegetable oil. 2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces. 1 pound andouille sausage, cut into 1/2-inch slices. 1 large yellow onion, finely chopped. 1 ...
From foodandwine.com


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