Jambalaya With Shrimp And Andouille Sausage Recipes

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SHRIMP & ANDOUILLE SAUSAGE JAMBALAYA



Shrimp & Andouille Sausage Jambalaya image

One of my best friends, Sharon, gave me this recipe. It is one of the best jambalaya recipes I have tried, and I make it quite often. If the andouille sausage is too spicy for you, you can always substitute 2 cups of cubed cooked ham.

Provided by JackieOhNo

Categories     One Dish Meal

Time 55m

Yield 8 serving(s)

Number Of Ingredients 16

3/4 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
2 garlic cloves, minced
2 tablespoons butter or 2 tablespoons margarine
8 ounces andouille sausages, sliced
2 (14 1/2 ounce) cans diced tomatoes, undrained
1 (10 1/2 ounce) can beef broth
1 cup uncooked long-grain rice
1 cup water
1 teaspoon sugar
1 teaspoon dried thyme
1/2 teaspoon chili powder
1/2 teaspoon black pepper
1 1/2 lbs fresh jumbo shrimp, peeled and deveined
1 tablespoon chopped fresh parsley

Steps:

  • In a Dutch oven, saute onion, celery, green bell pepper, and garlic in butter until tender.
  • Add the next 9 ingredients; bring to a boil.
  • Reduce heat; cover and simmer until rice is tender, approximately 25 minutes.
  • Add shrimp and parsley; simmer, uncovered, until shrimp are cooked, approximately 7-10 minutes.

Nutrition Facts : Calories 303.2, Fat 12.1, SaturatedFat 4.8, Cholesterol 131.2, Sodium 1006.8, Carbohydrate 27.6, Fiber 2.3, Sugar 4.5, Protein 20.5

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.

JAMBALAYA WITH SHRIMP AND ANDOUILLE SAUSAGE



Jambalaya With Shrimp and Andouille Sausage image

This recipe was taken from Cooking Light. It met my low calorie needs and my husband liked it too. Very filling and good comfort food.

Provided by Jazz Lover

Categories     Long Grain Rice

Time 40m

Yield 1 1/2 cups, 4 serving(s)

Number Of Ingredients 20

1 tablespoon olive oil
1 cup chopped onion
1 cup chopped red bell pepper
1 tablespoon minced garlic
6 ounces andouille sausages, sliced
1 cup uncooked long-grain white rice
1 teaspoon paprika
1 teaspoon fresh ground black pepper
1 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/4 teaspoon garlic salt
1 bay leaf
2 cups fat-free chicken broth
3/4 cup water
1 tablespoon tomato paste
1/2 teaspoon hot pepper sauce
1 (14 1/2 ounce) can diced tomatoes, undrained
1/2 lb peeled and deveined medium shrimp
2 tablespoons chopped fresh parsley

Steps:

  • Heat olive oil in a large dutch oven over medium high heat. Add chopped onion, chopped bell pepper, minced garlic, and sausage; saute' 5 minutes or until vegetables are tender.
  • Add rice and the next 7 ingredients (through bay leaf); cook 2 minutes.
  • Add broth, water, tomato paste, hot pepper sauce, and diced tomatoes; bring to a boil.
  • Cover, reduce heat, and simmer 20 minutes.
  • Add shrimp; cook 5 minutes. Let stand 5 minutes. Discard bay leaf. Stir in parsley.

Nutrition Facts : Calories 450.1, Fat 16.7, SaturatedFat 4.8, Cholesterol 96, Sodium 1364.8, Carbohydrate 52.4, Fiber 4.2, Sugar 7.2, Protein 22.2

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

JAMBALAYA WITH SHRIMP AND ANDOUILLE SAUSAGE



Jambalaya with Shrimp and Andouille Sausage image

This is from Cooking Light Magazine. SERVES 4 , 1 1/2 cups

Provided by flowerpatti

Categories     Soups, Stews and Chili

Time 40m

Yield 4

Number Of Ingredients 20

1 tablespoon olive oil
1 cup Onions chopped
1 cup red bell pepper chopped
1 tablespoon Garlic minced
6 ounces andouille sausages sliced
1 cup uncooked long-grain white rice
1 teaspoon Paprika
1 teaspoon Fresh ground black pepper
1 teaspoon Dried Oregano
1/2 teaspoon Onion powder
1/2 teaspoon Dried thyme
1/4 teaspoon Garlic salt
1 Bay leaf
2 cups fat-free chicken broth
3/4 cup Water
1 tablespoon Tomato paste
1/2 teaspoon Hot pepper sauce
1 14.5-oz can diced tomatoes undrained
1/2 pound shrimp peeled and deveined
2 tablespoons Chopped fresh parsley

Steps:

  • 1.Heat olive oil in a large dutch oven over medium high heat. Add chopped onion, chopped bell pepper, minced garlic, and sausage; saute' 5 minutes or until vegetables are tender. 2.Add rice and the next 7 ingredients (through bay leaf); cook 2 minutes. 3.Add broth, water, tomato paste, hot pepper sauce, and diced tomatoes; bring to a boil. 4.Cover, reduce heat, and simmer 20 minutes. 5.Add shrimp; cook 5 minutes. Let stand 5 minutes. Discard bay leaf. Stir in parsley.

Nutrition Facts : Calories 339 calories, Fat 13.9981430207952 g, Carbohydrate 31.0094076047432 g, Cholesterol 115.36 mg, Fiber 4.34130108283013 g, Protein 22.572575937623 g, SaturatedFat 4.1565230833215 g, ServingSize 1 1 Serving (489g), Sodium 1072.11373958366 mg, Sugar 26.6681065219131 g, TransFat 1.69823420833105 g

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.

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

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From mjskitchen.com


SPICY CAJUN-STYLE JAMBALAYA WITH ANDOUILLE SAUSAGE RECIPE
Preparation. In a small bowl, stir together paprika, garlic powder, onion powder, cayenne, oregano, and thyme. Place the chicken and shrimp into a medium bowl. Add spice mixture, season with salt and pepper. Toss until chicken and shrimp are …
From dartagnan.com


ONE POT SPICY SHRIMP AND SAUSAGE JAMBALAYA SOUP
2017-03-18 Instructions. In a large stock pot on medium heat, add olive oil, onions, peppers, garlic and the bay leaf. Cook for 5 minutes covered. Add tomatoes, sausage, chicken broth or stock and remaining seasonings and cook on medium heat …
From noplatelikehome.com


EASY JAMBALAYA WITH TJ’S ANDOUILLE SAUSAGE - THE TASTY BITS
2020-08-29 Directions. Prep: chop onion, bell pepper & celery first. Then slice sausage into 1/2 inch slices, finally chop chicken into similar sized pieces. Heat 2 tbsp olive oil over Medium-Low heat in a large skillet. Add sausage and cook until browned on both sides – …
From thetastybits.com


JAMBALAYA WITH ANDOUILLE SAUSAGE, CHICKEN, AND SHRIMP
Bring to a boil over high, and stir in shrimp. Cover Dutch oven, and transfer to oven. Bake until rice is tender and chicken and shrimp are cooked through, 20 to 25 minutes. Remove from oven; gently stir jambalaya to evenly redistribute any liquid. Garnish with scallions and serve. Recipe courtesy of Food & Wine
From kitchmystic.com


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