Crab And Andouille Jambalaya Recipes

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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

CRAB AND ANDOUILLE JAMBALAYA



Crab and Andouille Jambalaya image

From Food & Wine magazine. This makes a pretty and tasty meal for four. If you like your jambalaya really spicy, you could add hot sauce when serving. Enjoy!

Provided by LifeIsGood

Categories     Crab

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

1/4 cup extra virgin olive oil
12 ounces andouille sausages, quartered lengthwise and cut into 3/4 inch pieces
1 large onion, coarsely chopped
1 red bell pepper, finely chopped
1 celery rib, finely chopped
2 large garlic cloves, very finely chopped
1 teaspoon Old Bay Seasoning
1 1/4 cups jasmine rice, rinsed
1 1/2 cups chicken stock or 1 1/2 cups low-sodium broth
1 1/2 cups water
1 sprig thyme
kosher salt & freshly ground black pepper, to taste
8 ounces lump crabmeat
3 scallions, finely chopped
hot sauce, for serving

Steps:

  • In a medium to large enameled cast-iron pot (or any thick, good quality cookware), heat the olive oil.
  • Add the andouille and cook over med-high to high heat, stirring occasionally, until lightly browned, about 3 minutes. Transfer to a bowl.
  • Add the onion, bell pepper, celery and garlic to the same pot.
  • Cover and cook over med-high heat, stirring occasionally, until the veggies are soft, about 3 minutes.
  • Add the Old Bay, rice, andouille and cook, stirring occasionally, until the rice is opaque, about 2 minutes.
  • Add the chicken stock, water and thyme, season lightly with salt and pepper and bring to a boil - then turn heat to very low.
  • Cover and cook over very low heat until the rice is tender and the liquid is absorbed, about 15 minutes.
  • Fluff the rice with a fork and stir in the crab and scallions.
  • Cover and let stand for 2-3 minutes, just until the crab is hot.
  • Discard the thyme sprig.
  • Serve the jambalaya in bowls, passing the hot sauce at the table.

CRAB AND ANDOUILLE JAMABLAYA



CRAB AND ANDOUILLE JAMABLAYA image

Categories     Shellfish

Number Of Ingredients 15

1/4 cup extra-virgin olive oil
12 ounces andouille sausage or kielbasa, quartered lengthwise and cut into 3/4-inch pieces
1 large onion, coarsely chopped
1 red bell pepper, finely chopped
1 celery rib, finely chopped
2 large garlic cloves, minced
1 teaspoon Old Bay seasoning
1 1/4 cups jasmine rice (9 ounces)
1 1/2 cups chicken stock or low-sodium broth
1 1/2 cups water
1 thyme sprig
Salt and freshly ground pepper
1/2 pound lump crabmeat
3 scallions, finely chopped
Hot sauce, for serving

Steps:

  • In a medium, enameled cast-iron casserole, heat the olive oil. Add the andouille and cook over high heat, stirring occasionally, until lightly browned, about 3 minutes. Transfer to a bowl. Add the onion, bell pepper, celery and garlic to the casserole. Cover and cook over high heat, stirring occasionally, until softened, about 3 minutes. Add the Old Bay, rice and andouille and cook, stirring occasionally, until the rice is opaque, about 2 minutes. Add the stock, water and thyme, season lightly with salt and pepper and bring to a boil. Cover and cook over very low heat until the rice is tender and the liquid is absorbed, about 15 minutes. Fluff with a fork and stir in the crab and scallions. Cover and let stand for 2 to 3 minutes, just until the crab is hot; discard the thyme sprig. Serve in bowls, passing hot sauce at the table.

PASTA JAMBALAYA WITH CRAWFISH AND ANDOUILLE SAUSAGE



Pasta Jambalaya with Crawfish and Andouille Sausage image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 15

1 pound dry angel hair pasta
1/4 cup kosher salt
2 tablespoons olive oil
8 ounces andouille sausage, diced into 1/2-inch pieces
1/4 cup small-diced yellow onion
1 tablespoon minced garlic
1 cup green zucchini, small dice
1/2 cup small-diced red bell pepper
One 19-ounce can diced tomatoes
1 tablespoon chopped fresh thyme
1/2 cup heavy cream
1 pound cooked crawfish tails
2 tablespoons chopped fresh basil
1 tablespoon seafood seasoning, such as Old Bay
1/2 cup grated Parmesan

Steps:

  • Fill a large 1-gallon stock pot with a pasta insert three-quarters full with water. Bring to a boil over high heat and add the salt as it boils. Place the angel hair in the salted water and return to a boil, stirring occasionally. Cook the pasta until nearly al dente, about 8 minutes. Drain and set aside.
  • While the pasta is cooking, heat a large saute pan over medium-high heat and add the olive oil, sausage and onions and saute, stirring occasionally, until the sausage is lightly caramelized and the onions are translucent. Add the garlic to the pan, and then add the zucchini, bell peppers, tomatoes and thyme. Cook until the vegetables are tender, about 3 minutes. Add the heavy cream to the pan and cook an additional 2 minutes. Add the crawfish and basil. Add the al dente pasta and continue to cook the sauce and pasta, stirring occasionally. Remove from the heat and add the seafood seasoning and Parmesan.

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.

ANDOUILLE SAUSAGE JAMBALAYA



Andouille Sausage Jambalaya image

Get a taste of The Big Easy with this New Orleans-inspired Andouille Sausage Jambalaya. This Andouille Sausage Jambalaya is packed with flavor.

Provided by My Food and Family

Categories     Herbs

Time 1h10m

Yield 8 servings

Number Of Ingredients 15

3 Tbsp. flour
2 tsp. dried thyme leaves
1/4 tsp. each ground red pepper (cayenne) and black pepper
8 bone-in chicken thighs (2-1/2 lb.), skinned
1 Tbsp. oil
1 large onion, chopped
1 large green pepper, chopped
4 cloves garlic, minced
1 can (28 oz.) fire-roasted diced tomatoes, undrained
1/2 cup BULL'S-EYE Smoky Mesquite Barbecue Sauce
1 pkg. (9 oz.) fully cooked andouille sausage, sliced
3 cups fat-free reduced-sodium chicken broth
1-1/2 cups long-grain white rice, uncooked
1/2 lb. uncooked deveined peeled large shrimp
1/4 cup minced fresh parsley

Steps:

  • Mix flour and seasonings in shallow dish. Add chicken; turn to coat both sides of each thigh. Heat oil in Dutch oven or large deep skillet on medium heat. Add 4 chicken thighs; cook 4 min. on each side or until each is golden brown on both sides. Transfer to plate, reserving drippings in pan. Repeat with remaining chicken.
  • Add onions, green peppers and garlic to drippings in pan; cook and stir 5 min. Stir in tomatoes, barbecue sauce and sausage. Return chicken and any juices from plate to tomato mixture; simmer 25 min. or until chicken is done (165ºF), stirring occasionally. Meanwhile, bring broth to boil in medium saucepan. Stir in rice; cover. Simmer on medium-low heat 20 min. or until broth is absorbed and rice is tender.
  • Add shrimp to tomato mixture; simmer 8 min. or until shrimp turn pink.
  • Spoon rice into shallow bowls; top with chicken mixture and parsley.

Nutrition Facts : Calories 410, Fat 14 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 120 mg, Sodium 910 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 26 g

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