Crescent City Jambalaya Recipes

CRESCENT CITY JAMBALAYA RECIPE - (4.2/5)

Crescent City Jambalaya Recipe - (4.2/5) image

Provided by Dr_Mom

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
1 medium green bell pepper, chopped
1 medium yellow bell pepper, chopped
1 can (14 1/2 ounces) fire roasted diced tomatoes, undrained
1 cup water
1 package ZATARAIN'S® Jambalaya Mix, Original
1 pound large shrimp, peeled and deveined
1 package (12 ounces) andouille sausage, cut into 1/4-inch slices

Steps:

Heat oil in large deep skillet or 5-quart Dutch oven on medium heat. Add onion and bell peppers; cook and stir 7 minutes or until vegetables begin to soften. Stir in tomatoes, water and Jambalaya Mix. Bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes. Stir in shrimp and sausage. Cover and cook 10 minutes longer or just until shrimp turn pink and rice and vegetables are tender, stirring occasionally. Remove from heat. Let stand 5 minute

CRESCENT CITY JAMBALAYA

Crescent City Jambalaya image

Need a gluten-free party dish? Try this classic New Orleans jambalaya recipe, which gets its flavor from shrimp, Andouille sausage, onions, tomatoes, green and yellow bell peppers and Zatarain's Jambalaya Mix - perfect for Mardi Gras, New Years or any get-together.

Provided by Zatarains

Categories Rice

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
1 medium green bell pepper, chopped
1 medium yellow bell pepper, chopped
1 (14 1/2 ounce) can fire roasted diced tomatoes
1 cup water
1 (8 ounce) package ZATARAIN'S® Jambalaya Mix, Original
1 lb large shrimp, peeled and deveined
1 (12 ounce) package gluten-free smoked sausage, cut into 1/4-inch slices

Steps:

Heat oil in large deep skillet or 5-quart Dutch oven on medium heat. Add onion and bell peppers; cook and stir 7 minutes or until vegetables begin to soften.
Stir in tomatoes, water and Jambalaya Mix. Bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes.
Stir in shrimp and sausage. Cover and cook 10 minutes longer or just until shrimp turn pink and rice and vegetables are tender, stirring occasionally. Remove from heat. Let stand 5 minutes.

Nutrition Facts : Calories 217.2, Fat 15.2, SaturatedFat 4.5, Cholesterol 99.2, Sodium 699.8, Carbohydrate 5.9, Fiber 1.3, Sugar 2.7, Protein 14.1

CINDY'S JAMBALAYA

Cindy's Jambalaya image

This is a tradition here in the South. You can add anything you like to this basic recipe. You can add crawfish, chicken pieces, make it all sausage. You decide what you like and add it in!

Provided by Cindy in Pensacola

Categories Meat and Poultry Recipes Pork Sausage

Time 1h10m

Yield 8

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
½ pound smoked sausage (such as Conecuh©), cut into 1/4-inch thick slices
1 large onion, chopped
1 cup chopped green bell pepper
1 cup chopped celery
salt to taste
½ teaspoon Cajun seasoning, or to taste
1 cup uncooked white rice
1 (14.5 ounce) can diced tomatoes with juice
1 tablespoon minced garlic
2 cups chicken broth
3 bay leaves
¼ teaspoon dried thyme leaves
1 pound peeled and deveined medium shrimp (30-40 per pound)

Steps:

Heat the olive oil in a Dutch oven or large pot over medium heat. Stir in the sausage, and cook for 2 minutes. Add the onion, bell pepper, and celery; season with salt and Cajun seasoning. Cook and stir until the vegetables are soft, 6 to 8 minutes. Stir in the rice until evenly coated in the vegetable mixture, then pour in the tomatoes with juice, garlic, chicken broth, bay leaves, and thyme leaves. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
After 20 minutes, stir in the shrimp, and cook 10 minutes uncovered until the shrimp turn pink and are no longer translucent in the center. Remove the pot from the heat, and let stand 5 minutes. Discard the bay leaves before serving.

Nutrition Facts : Calories 283.7 calories, Carbohydrate 24.6 g, Cholesterol 106.8 mg, Fat 11.5 g, Fiber 1.6 g, Protein 18.4 g, SaturatedFat 3.6 g, Sodium 889.2 mg, Sugar 3.6 g

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