JAMBALAYA RECIPE
Easy, tasty, one pot recipe for Jambalaya prepared with rice, chicken, shrimp, and sausages.
Provided by Katerina | Diethood
Categories Dinner
Time 40m
Number Of Ingredients 18
Steps:
- In a large Dutch oven heat olive oil over medium heat.
- Add onions, celery, and bell peppers and season with salt and pepper.
- Cook for 4 minutes, or until just tender. Stir in garlic and cook for 1 minute.
- Stir in chicken and add sweet paprika and oregano.
- Cook for 5 minutes, or until chicken is browned on all sides.
- Stir in prepared sausage and tomato paste; cook for 1 minute.
- Add chicken broth, crushed tomatoes, rice and cajun seasoning.
- Bring mixture to a boil; reduce heat to medium low and cover the pot with a lid.
- Cook for 20 minutes, or until rice is tender and most of the liquid is absorbed.
- Add the shrimp and cook for 4 to 5 minutes, or until shrimp is pink and cooked through.
- Remove from heat.
- Garnish with sliced green onions and dried parsley.
- Serve.
Nutrition Facts : Calories 371 kcal, Carbohydrate 35 g, Protein 27 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 72 mg, Sodium 518 mg, Fiber 3 g, Sugar 5 g, TransFat 1 g, UnsaturatedFat 8 g, ServingSize 1 serving
CHICKEN AND SHRIMP JAMBALAYA
This is one of my husband's favorites, and he's a picky eater, so you know it's good! Some folks are surprised how well chicken and shrimp complement each other.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a skillet, saute onion and garlic in butter until crisp-tender. Add the sausage, broth, tomatoes, green pepper, bay leaf, thyme and cayenne. Bring to a boil; add rice. Reduce heat; cover and simmer for 15 minutes. Add chicken and shrimp; cook 5-10 minutes longer or until shrimp turn pink and rice is tender. Discard bay leaf before serving.
Nutrition Facts : Calories 386 calories, Fat 12g fat (5g saturated fat), Cholesterol 158mg cholesterol, Sodium 986mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges
CHICKEN & SHRIMP JAMBALAYA
Chicken and shrimp jambalaya is a spicy Cajun stew that serves up a taste of New Orleans!
Provided by Land O'Lakes
Categories Pasta and noodles Shellfish Chicken Shrimp Spicy Main Course Seafood Meat, poultry, and seafood Meat, poultry, and seafood Seafood Meat, poultry, and seafood Main Course
Yield 12 servings
Number Of Ingredients 17
Steps:
- Melt butter in 6-quart saucepan or Dutch oven until sizzling; add celery, green pepper, onion and garlic. Cook over medium heat, stirring occasionally, 6-8 minutes or until vegetables are tender. Add all remaining ingredients except shrimp and hot pepper sauce. Cook over medium-high heat 5-6 minutes or until mixture comes to a full boil.
- Reduce heat to low. Cover; cook 20-25 minutes or until rice is fork tender. Add shrimp; continue cooking 4-5 minutes or until shrimp turn pink. Serve with hot pepper sauce.
Nutrition Facts : Calories 320 calories, Fat 18 grams, SaturatedFat grams, Transfat grams, Cholesterol 115 milligrams, Sodium 610 milligrams, Carbohydrate 18 grams, Fiber 0 grams, Sugar grams, Protein 21 grams
SHRIMP JAMBALAYA
This Cajun dish is perfect if you want to impress dinner guests but don't want to spend a ton of money. Make your shrimp work double duty: use the shells to make a shrimp broth that enhances the flavor of the dish.
Provided by Food Network Kitchen
Categories main-dish
Time 2h40m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Make the shrimp broth: Remove the shells and tails from the shrimp and put the shells and tails in a medium saucepan. Clean and devein the shrimp and refrigerate until ready to use.
- Add the peppercorns, the intact onion piece, large celery chunks, 3 crushed garlic cloves and 2 bay leaves to the saucepan and cover with 5 cups of water. Bring to a high simmer and then lower the heat to maintain a low simmer. Cook until the water has reduced by about a third, 20 to 30 minutes. Let the broth cool completely and then strain (you should have about 3 cups. If you have less than 3 cups, add enough water to make up the difference).
- Make the jambalaya: Heat the oil in a large 12-inch skillet over medium heat. Add the flour and use a whisk to constantly stir until the mixture is toasted, about 2 minutes. Add the bell pepper, scallion whites, andouille, tomato paste, the chopped onion, celery and garlic, the remaining 2 bay leaves and 1 teaspoon of salt. Cook, stirring frequently, until the vegetables are soft, about 5 minutes (add splashes of shrimp broth or water if the mixture sticks at all). Add the rice and stir to coat.
- Pour in the remaining broth, crushed tomatoes, thyme, cayenne, half the scallion greens and 1 teaspoon of salt. Stir to combine and bring to a simmer. Adjust the heat to low, cover and cook for 15 minutes. Add the shrimp, cover and continue to cook until the rice is tender and the shrimp are cooked through, 5 to 7 minutes more. Remove the bay leaves.
- Sprinkle the top of the jambalaya with the parsley and remaining scallion greens. Serve with hot sauce.
INSTANT POT® JAMBALAYA WITH SHRIMP AND CHICKEN
This easy jambalaya is made all in one pot--your Instant Pot®! Heat lovers can double the hot pepper sauce to give it an extra kick. Serve over white rice.
Provided by fabeveryday
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Time 45m
Yield 8
Number Of Ingredients 15
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Heat 1 tablespoon of olive oil and cook sausage slices until browned on both sides, 3 to 4 minutes. Remove sausage from pot and set aside.
- Add remaining olive oil to the pot. Add onion and garlic; cook and stir for 1 minute. Add chicken, bell pepper, and celery. Cook until chicken starts to brown on the edges, 2 to 3 minutes. Add browned sausage, diced tomatoes with liquid, shrimp, thyme, salt, seasoned salt, pepper, and hot pepper sauce, and stir until well combined. Turn off Saute function. Close and lock the lid.
- Select high pressure according to manufacturer's instructions; set timer 7 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and carefully remove the lid after the pressure has released completely.
- Serve jambalaya garnished with chopped green onions.
Nutrition Facts : Calories 320.5 calories, Carbohydrate 7.2 g, Cholesterol 144 mg, Fat 19.2 g, Fiber 1.5 g, Protein 27.4 g, SaturatedFat 5.7 g, Sodium 939.4 mg, Sugar 3.6 g
SHRIMP JAMBALAYA
Something for that day you just don't really want to cook but want to use a slow cooker.
Provided by ANGIEQ
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Time 10h
Yield 8
Number Of Ingredients 13
Steps:
- In a slow cooker, mix chicken, celery, green bell pepper, onion, garlic, tomatoes with liquid, sugar, salt, Italian seasoning, cayenne pepper, and bay leaf. Cover, and cook on Low 7 to 9 hours.
- Remove bay leaf from the chicken mixture, and stir in orzo. Increase heat to High. Cook 15 minutes, until orzo is tender.
- Stir in shrimp, and cook 2 minutes, until shrimp are heated through.
Nutrition Facts : Calories 270.4 calories, Carbohydrate 30 g, Cholesterol 144.9 mg, Fat 5 g, Fiber 3.4 g, Protein 26.8 g, SaturatedFat 1.4 g, Sodium 440.7 mg, Sugar 3.7 g
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.
Nutrition Facts : Calories 912 kcal, Carbohydrate 24 g, Cholesterol 384 mg, Fiber 3 g, Protein 87 g, SaturatedFat 14 g, Sodium 2373 mg, Sugar 8 g, Fat 50 g, ServingSize 6 servings, UnsaturatedFat 0 g
CHICKEN, SHRIMP, AND HAM JAMBALAYA
Adapted from a recipe in a magazine. Add more chicken, shrimp, and ham to suit your personal taste. The Pico De Gallo is optional. However, I really like the addition of this ingredient. Instead of the diced tomatoes and hot sauce, substitute a 10 ounce can of Ro*Tel Diced Tomatoes and Green Chilies. The Ro*Tel really gives it a nice kick.
Provided by MrsJ492
Categories Healthy
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Peel and de-vein shrimp (I cannot imagine eating them without de-veining).
- Sprinkle chicken evenly with salt, black pepper, and red pepper.
- Heat oil in a Dutch oven over medium heat.
- Add chicken, and cook, stirring constantly, 3 to 4 minutes or until browned on all sides.
- Remove chicken using a slotted spoon.
- Add ham to Dutch oven, and cook, stirring constantly, 3 to 4 minutes.
- Remove ham using a slotted spoon.
- Add garlic and next 3 ingredients to Dutch oven; stir to loosen particles from bottom.
- Stir in ham and chicken.
- Cover, reduce heat to low, and cook 15 minutes, stirring occasionally.
- Add chicken broth and bring to a boil over medium-high heat.
- Cover, reduce heat to low, and simmer 20 minutes.
- Add tomatoes and next 3 ingredients and bring to a boil over medium-high heat.
- Cover, reduce heat to medium-low, and simmer 15 minutes.
- Add Pico de Gallo.
- Stir in shrimp and hot sauce; cook, covered, 10 more minutes or until liquid is absorbed and rice is tender.
Nutrition Facts : Calories 416.6, Fat 9.4, SaturatedFat 2.1, Cholesterol 137.1, Sodium 980.1, Carbohydrate 48.1, Fiber 3.1, Sugar 4.7, Protein 33.6
CHICKEN AND SHRIMP JAMBALAYA
Make and share this Chicken and Shrimp Jambalaya recipe from Food.com.
Provided by That Napa Chicken R
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In food processor, pulse onion, celery, red pepper, and garlic until chopped fine, about six 1-second pulses, scraping down sides of bowl once or twice. Do not overprocess; vegetables should not be pureed.
- Heat oil in large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking, about 2 minutes. Add chicken, skin-side down, and cook until golden brown, about 5 minutes. Using tongs, turn chicken and cook until golden brown on second side, about 3 minutes longer.
- Transfer chicken to plate and set aside. Reduce heat to medium and add andouille; cook, stirring frequently, until browned, about 3 minutes. Using slotted spoon, transfer sausage to paper towel-lined plate and set aside.
- Reduce heat to medium-low, add vegetables, and cook, stirring occasionally and scraping bottom of pot with wooden spoon, until vegetables have softened, about 4 minutes.
- Add rice, salt, thyme, and cayenne; cook, stirring frequently, until rice is coated with fat, about 1 minute. Add tomatoes, reserved tomato juice, clam juice, chicken broth, bay leaves, and browned sausage to pot; stir to combine.
- Remove and discard skin from chicken; place chicken, skinned-side down, on rice. Bring to boil, reduce heat to low, cover, and simmer for 15 minutes. Stir once, keeping chicken on top, skinned-side down. Replace cover and continue to simmer until chicken is no longer pink when cut into with paring knife, about 10 minutes more;.
- Transfer chicken to clean plate and set aside. Scatter shrimp over rice, cover, and continue to cook until rice is fully tender and shrimp are opaque and cooked through, about 5 minutes more.
- While shrimp are cooking, shred chicken. When shrimp are cooked, discard bay leaves; off heat, stir in parsley and shredded chicken, and serve immediately.
Nutrition Facts : Calories 876.9, Fat 34.9, SaturatedFat 10.5, Cholesterol 332.4, Sodium 2071.8, Carbohydrate 78.2, Fiber 3.9, Sugar 9.1, Protein 59.7
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