Creole Shrimp Jamalaya Recipes

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CREOLE JAMBALAYA



Creole Jambalaya image

Jambalaya is a traditional Louisiana dish, coming from our Spanish and French culture. Rice is the main ingredient, with different meats or seafood mixed in. I particularly like this variation with shrimp and ham. -Ruby Williams, Bogalusa, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 16

3/4 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green pepper
2 tablespoons butter
2 garlic cloves, minced
2 cups cubed fully cooked ham
1 can (28 ounces) diced tomatoes, undrained
1 can (10-1/2 ounces) condensed beef broth, undiluted
1 cup uncooked long grain white rice
1 cup water
1 teaspoon sugar
1 teaspoon dried thyme
1/2 teaspoon chili powder
1/4 teaspoon pepper
1-1/2 pounds fresh or frozen uncooked shrimp, peeled and deveined
1 tablespoon minced fresh parsley

Steps:

  • In a Dutch oven over medium-high heat, saute the onion, celery and green pepper in butter until tender. Add garlic; cook 1 minute longer. Add the next 9 ingredients; bring to a boil over medium-high heat. Reduce heat; cover and simmer until rice is tender, about 25 minutes. , Add shrimp and parsley; simmer, uncovered, until shrimp turn pink, 7-10 minutes.

Nutrition Facts : Calories 270 calories, Fat 6g fat (3g saturated fat), Cholesterol 132mg cholesterol, Sodium 974mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 25g protein.

SHRIMP JAMBALAYA



Shrimp Jambalaya image

The chef Paul Prudhomme's unassailably authentic seafood jambalaya requires two hours of cooking time, apart from the preparation. This version stands up reasonably well, and cuts down the preparation and cooking time to just under 60 minutes.

Provided by Pierre Franey

Categories     dinner, sauces and gravies, main course

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 17

2 pounds shrimp in the shell
2 tablespoons corn, peanut or vegetable oil
2 tablespoons flour
1 cup finely chopped onion
1 cup finely chopped green onions or scallions
1 cup finely chopped green pepper
1 cup finely chopped celery
1 tablespoon finely minced garlic
1 cup cooked ham cut into 1/2-inch cubes
2 cups crushed imported tomatoes
1/2 teaspoon dried thyme
1 teaspoon dried crushed oregano
1 cup uncooked long-grain rice, optional, or serve the dish with Creole rice (see recipe)
Salt to taste if desired
Freshly ground pepper to taste
5 cups shrimp broth (see recipe) or water
1/2 cup finely chopped green onion or scallions, optional, for garnish

Steps:

  • Peel and devein the shrimp. The shells may be used to make a broth (see recipe).
  • Heat the oil in a kettle or large saucepan with a heavy bottom over medium heat. Add the flour, and cook, stirring constantly, until lightly browned. Do not burn.
  • Add the onion, green onions, green pepper, celery and garlic. Cook, stirring, until wilted. Add ham and stir. Add the tomatoes, thyme and oregano, and bring to a boil. Stir in the uncooked rice, if desired. Add salt, pepper and shrimp broth. Reduce heat to medium-low, and simmer, uncovered, about 25 minutes; add the shrimp and stir. Cook about 10 minutes longer or until it has thickened, but is still slightly soupy. Serve in bowls with chopped green onions on the side as an optional garnish.

Nutrition Facts : @context http, Calories 288, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 8 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 975 milligrams, Sugar 3 grams, TransFat 0 grams

HATTIE'S CREOLE JAMBALAYA



Hattie's Creole Jambalaya image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 24

Extra-virgin olive oil, enough to coat a skillet
4 boneless chicken breasts, julienne-cut
20 jumbo shrimp, peeled and de-veined
All-purpose flour, for dusting
5 links andouille sausage, sliced
5 cloves garlic, minced
2 green peppers, julienned
2 red peppers, julienned
4 stalks celery, chopped
6 fresh okra pods, sliced
1 large Spanish onion
1 tablespoon oregano
4 tablespoons parsley
2 tablespoons paprika
2 tablespoons chili powder
1 tablespoon cayenne
10 peeled plum tomatoes, chopped
4 tablespoons Worcestershire sauce
3 cups long or medium grained rice
4 cups seafood or chicken stock
2 cups tomato juice
10 fresh crawfish, shell-on, optional
1 bunch scallions, chopped
Parsley, for garnish

Steps:

  • Coat a large, deep skillet with olive oil and keep on high heat until oil sizzles.
  • Dredge chicken and shrimp in flour and add to skillet with andouille sausage. Lower heat and remove the par-cooked shrimp. Add garlic, peppers, celery, okra, and onion and cook on low heat for about 4 minutes, stirring constantly. Add all seasoning and diced tomatoes and Worcestershire.
  • Add uncooked rice and simmer for 2 to 3 minutes on low heat. Add stock and tomato juice, then simmer for 5 minutes on medium heat, taking care to stir to prevent sticking. Once rice has completely cooked, add shrimp and crawfish; simmer for 2 minutes.
  • Serve in a deep bowl and garnish with fresh chopped scallions and parsley.

CREOLE SHRIMP JAMALAYA



Creole Shrimp Jamalaya image

Make and share this Creole Shrimp Jamalaya recipe from Food.com.

Provided by AZRoxy63

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

1 lb shrimp, peeled and deveined
3 tablespoons vegetable oil
3 tablespoons flour
1/2 lb cooked ham, diced
1 medium onion, chopped
1 cup chopped celery
1 cup chopped bell pepper
4 minced garlic cloves
2 (15 ounce) cans chicken broth
1 (15 ounce) can cajun-style stewed tomatoes, undrained and coppped
1/4 cup chopped fresh parsley
1 1/2 tablespoons creole seasoning
1/2 teaspoon crushed red pepper flakes
2 cups uncooked long-grain rice

Steps:

  • Take tails off shrimp and set aside.
  • Stir together vegetable oil and flour in a large pot.
  • Cook over medium high heat stirring constantly for 12-15 minutes or until roux is caramel-colored.
  • Add ham, celery, bell pepper, garlic, and onion.
  • Saute 7 minutes or until vegetables are tender.
  • Stir in chicken broth, tomatoes, parsley, red pepper flakes, and creole seasoning; bring to a boil.
  • Stir in rice, cover, reduce heat, and simmer 20 minutes or until rice is tender.
  • Stir in shrimp, cover, and cook 5 more minutes or just until shrimp turns pink.

CREOLE JAMBALAYA



Creole Jambalaya image

I found a version of this in reader's digest many years ago. I have since revised it to my own tastes so many times that I no longer even remember what the original recipe was anymore. I love it very spicy so I use extra hot sauce at the table. Tabasco is my preferred brand but Frank's isn't too bad. Just not as spicy but with very good flavor.

Provided by Karen From Colorado

Categories     Chicken

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 19

1 large yellow onion, chopped
1 garlic clove, minced
1 large green pepper, chopped
1 stalk celery, diced (with tops)
1/4 cup bacon drippings or 1/4 cup cooking oil
2 teaspoons minced parsley
1/2 lb ham, cut into small cubes
1/2 teaspoon dried thyme
2 large bay leaves
2 teaspoons salt
1 teaspoon Tabasco sauce (or other hot bottled sauce)
1 (14 ounce) can tomatoes, chopped
1/2 cup tomato sauce
2 cups water
2 cups uncooked rice
1 1/2 lbs fresh raw shrimp, shelled and deveined
1/2 lb smoked beef sausage
3 lbs chicken, cut up
1/2 lb Polish sausage, sliced

Steps:

  • Cook onions, garlic, green pepper and celery in the bacon drippings or cooking oil until onion is browned.
  • Add parsley, ham, thyme, and bay leaves; cook 5 minutes, stirring often.
  • Add salt, hot sauce, tomatoes with juice, tomato sauce, and 2 cups of water; simmer 5 minutes.
  • Add rice; reduce heat and simmer, covered for 30 minutes.
  • Add shrimp and smoked sausage; cover and simmer 10 or 15 minutes longer or until rice is tender and liquid is absorbed.
  • Season to taste with salt and more hot sauce.
  • -------Chicken Jambalaya--------.
  • Add chicken and polish sausage.
  • When the onion-celery mix is done, finish as directed, omitting ham and shrimp.

EASY CREOLE OKRA AND SHRIMP



Easy Creole Okra and Shrimp image

This recipe is quick easy and delicious. Spoon over white rice and enjoy.

Provided by jrchef

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 1h15m

Yield 8

Number Of Ingredients 9

2 tablespoons olive oil
1 green bell pepper, chopped
1 small onion, chopped
2 (14.5 ounce) cans diced tomatoes
3 cooked andouille sausage, cut into quarters
1 (10 ounce) package frozen cut okra, thawed
2 tablespoons Cajun seasoning, or to taste
2 teaspoons salt
2 pounds peeled and deveined medium shrimp (30-40 per pound)

Steps:

  • Heat the olive oil in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes and simmer for 10 minutes, then add the okra, sausage, Cajun seasoning, and salt. Cover and cook for 30 minutes. Stir in the shrimp and cook until they are bright pink on the outside and the meat is no longer transparent in the center, 8 to 12 minutes.

Nutrition Facts : Calories 205.2 calories, Carbohydrate 10 g, Cholesterol 175.3 mg, Fat 7 g, Fiber 2.7 g, Protein 25.5 g, SaturatedFat 1.4 g, Sodium 1163.1 mg, Sugar 3.6 g

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