Finallywroteitdown Chicken Sausage And Shrimp Jambalaya Recipes

CHICKEN, SAUSAGE AND SHRIMP JAMBALAYA

Steps:

• Melt 2 tablespoons butter and vegetable oil in large skillet or dutch oven pan over medium high heat. Add chicken breasts and andouille sausage slices and cook for 5-6 minutes, stirring occasionally so all sides are lightly browned and the chicken is cooked through. Remove from pan and set aside.
• Lower heat to medium, add the additional 2 tablespoons of butter and add the celery, onion, bell pepper and garlic. Cook for 7-8 minutes or until vegetables soften.
• Add crushed tomatoes, chicken stock, creole seasoning, bay leaves and hot sauce. Cook for 5 minutes then add rice and cook for about 15 minutes.
• Add chicken and sausage back to pan with shrimp and the okra and cook until chicken and sausage is warmed through and the shrimp and okra are cooked through. Season with kosher salt to taste and garnish with green onions.

SLOW COOKER CHICKEN, SAUSAGE, AND SHRIMP JAMBALAYA

Steps:

• Cut the chicken into cubes. Slice the smoked sausage. Add both to the crock pot. Add the tomatoes, onion, bell pepper, broth, wine, oregano, parsley, Cajun seasoning and cayenne pepper to the crock pot and stir gently to combine. Cover the crock pot and cook on low for 6 hours or until chicken is cooked. Turn heat to high and stir in the cooked rice and shrimp. Cook for 15 minutes longer or until shrimp is heated through.

FINALLYWROTEITDOWN CHICKEN, SAUSAGE AND SHRIMP JAMBALAYA

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.

CLASSIC CHICKEN AND SHRIMP JAMBALAYA WITH SAUSAGE

Steps:

• Rub the chicken pieces with the paprika.
• Heat olive oil in a large skillet; add chicken and brown on all sides. Remove chicken from skillet.
• Add onion, green bell pepper, celery, and garlic. Sauté over low heat until onion is tender, about 10 minutes.
• Stir in sausage, tomatoes, chicken broth, rice, thyme, salt, pepper, and hot sauce. Add chicken and turn to coat with sauce. Bring to a boil. Reduce heat, cover, and simmer for 30 minutes or until chicken is tender.
• Stir in shrimp and cook about 3 to 5 minutes longer or just until shrimp turns pink.

CHICKEN, SAUSAGE & SHRIMP JAMBALAYA RECIPE - (4/5)

Steps:

• In a large pot or dutch oven, over medium heat, render the bacon. Set on paper towels to drain. Remove excess grease, leaving 2 tablespoons in pan. Add andouille sausages to pan & cook until browned. Take out & drain on paper towels. Season the chicken with salt and pepper and add to the pot. Cook, stirring occasionally, until the chicken is browned. Remove all the meat to a bowl. Add the onions and cook for about 15 minutes, until beginning to caramelize. Add the bell peppers, jalapenos and garlic to the pot and continue cooking, stirring frequently, until vegetables are softened, about 5 minutes. Add the meat back to the pot. Stir in the rice, thyme, bay leaves, paprika, cayenne, one teaspoon of salt and 1 teaspoon of freshly ground pepper. Cook for about 2 to 3 minutes until spices are evenly distributed. Turn the heat up to medium high and add the crushed tomatoes and chicken broth. Stir and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 15 minutes. Season the shrimp with salt and pepper and stir into the rice. Put the lid back on the pot, turn off the heat, and leave to sit for another 10 minutes. The heat inside the pot will cook the shrimp. Remove the lid, fluff with a fork, and serve

CHEF JOHN'S SAUSAGE & SHRIMP JAMBALAYA

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.