Shrimp Jambalaya Linguini Recipes

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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

SHRIMP JAMBALAYA



Shrimp Jambalaya image

"My husband enjoys many different types of food and never minds one-dish meals," writes Isabel Karon from Longville, Minnesota. This recipe is a flavorful favorite and perfect for a pair! More Quick Shrimp Dinner Recipes »

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 2 servings.

Number Of Ingredients 13

1/4 cup each chopped green onions, celery and green pepper
2 tablespoons butter
1/4 teaspoon minced garlic
3/4 cup stewed tomatoes, cut up
1/4 cup water
2 tablespoons tomato paste
1/2 teaspoon sugar
1/2 teaspoon chicken bouillon granules
1/8 teaspoon dried basil
1/8 teaspoon hot pepper sauce
1/4 pound uncooked medium shrimp, peeled and deveined
1/3 cup cubed fully cooked ham
Hot cooked rice, optional

Steps:

  • In a large saucepan, saute the onions, celery and green pepper in butter until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, water, tomato paste, sugar, bouillon, basil and pepper sauce. Bring to a boil. Reduce heat. Simmer, uncovered, for 30 minutes, stirring occasionally. , Add shrimp and ham. Cook and stir for 2-3 minutes or until shrimp turn pink. Serve with rice if desired.

Nutrition Facts : Calories 240 calories, Fat 14g fat (8g saturated fat), Cholesterol 127mg cholesterol, Sodium 915mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 3g fiber), Protein 15g protein.

SHRIMP JAMBALAYA



Shrimp Jambalaya image

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

1 pound shell-on shrimp
1 teaspoon black peppercorns
1 onion, 1 half left intact, the other chopped
3 celery stalks, 1 cut into large chunks and 2 chopped
5 garlic cloves, 3 crushed and 2 chopped
4 bay leaves
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 green bell pepper, chopped
1 bunch scallions, chopped, white and green parts separated
1 bunch scallions, chopped, white and green parts separated
2 links (about 5 1/2 ounces) andouille sausage, chopped
1 tablespoon tomato paste
Kosher salt
1 cup long-grain rice
One 15-ounce can crushed tomatoes
1 teaspoon dried thyme
Large pinch cayenne pepper
1/2 cup parsley leaves, roughly chopped
Louisiana-style hot sauce, for serving

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.

JAMBALAYA PASTA



Jambalaya Pasta image

Leave the take-out menu and make this delicious restaurant-quality cajun jambalaya pasta with chicken, sausage, and shrimps. It comes together in about 30 minutes!

Provided by Lola Osinkolu

Categories     Main Course

Number Of Ingredients 19

1 pound pasta fettuccine
1 lb chicken breast ( cut into pieces)
½ lb shrimp deveined
½ lb andouille sausage ( sliced into half-inch-thick pieces)
2 tbsp cajun spice
4 tbsp olive oil
¾ cup onion (diced)
3 cloves garlic (minced)
1 bay leaf
1 medium tomato (diced)
8 ounces tomato sauce
½ tsp red pepper flakes (or cayenne powder)
½ cup red bell peppers (diced)
½ cup green bell peppers (diced)
1 tsp thyme
1 tsp oregano
1 cup chicken broth
Salt and pepper (to taste if necessary)
Parsley (for garnish)

Steps:

  • Cook pasta until al dente, drain but do not rinse. set aside
  • Lightly season the chicken and shrimp (separately) with the cajun seasoning.
  • Heat oil in a large pot on medium heat and cook the chicken until cooked through. Set aside.
  • Add the shrimp to the same pan and cook on both sides until they are opaque (about 3-5 minutes). Remove from heat and set aside.
  • Add andouille sausage and brown on both sides.
  • Still in the same pan, add onion, garlic, and bay leaves and cook until the onion is translucent.
  • Add the chicken, diced tomato, tomato sauce, red chili flakes, thyme, oregano, cajun seasoning, chicken broth, salt, and pepper.
  • Bring to a boil, then stir in the shrimp and pasta. Leave to get heated through for 1-2 minutes.
  • Garnish with parsley if desired.

JAMBALAYA PASTA WITH PENNE, CHICKEN, SHRIMP AND ANDOUILLE



Jambalaya Pasta with Penne, Chicken, Shrimp and Andouille image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 24

Salt for pasta cooking water plus 3/4 teaspoon, divided
1 pound dry penne rigate
3 tablespoons olive oil, divided
1 pound peeled, deveined large shrimp
2 tablespoons plus 1 teaspoon Essence, divided, recipe follows
3/4 pound boneless, skinless chicken breast, 1-inch diced
3/4 pound andouille sausage, diced into 1/2-inch pieces
1 tablespoon freshly chopped thyme leaves
1/2 cup heavy cream
1/2 cup yellow onion, small diced
1/2 cup green bell pepper, small diced
1 tablespoon minced garlic
1/2 cup chicken stock
1 (14.5-ounce) can diced tomatoes
2 tablespoons freshly chopped basil leaves
1/2 cup grated Parmesan
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Fill a large, 1-gallon stock pot with a pasta insert, 3/4 full with water. Bring to a boil over high heat and season with salt to taste. Place the penne in the salted water and return to a boil, stirring occasionally. Cook the pasta until nearly al dente, 10 to 12 minutes. Drain and set aside, reserving 1 cup of the pasta cooking water.
  • While the pasta cooks, set a 14-inch saute pan over medium-high heat and add 1 tablespoon of the olive oil, swirl the pan to evenly coat with the oil. Season the shrimp with 2 teaspoons of the Essence and 1/8 teaspoon salt. Place the shrimp in the pan and sear for 1 minute per side. Remove the shrimp from the pan and set aside. Add another tablespoon of the olive oil to the saute pan and season the chicken breast with 2 teaspoons of the Essence and 1/8 teaspoon of the salt. Place the chicken breast in the pan and sear for 3 minutes, turning to ensure even browning. Remove the chicken from the pan and set aside with the seared shrimp.
  • Place the remaining tablespoon of olive oil in the saute pan and add the sausage, onions and bell peppers. Saute, stirring occasionally, until the sausage is lightly caramelized and the onions are translucent, about 3 minutes. Add the garlic to the pan and saute for 30 seconds. Add the chicken stock to the pan and scrape with a spoon to remove any browned bits that have formed in the bottom of the pan, about 30 seconds. Add the diced tomatoes, fresh thyme, the remaining tablespoon of Essence and 1/2 teaspoon salt and cook for 2 minutes. Add the heavy cream to the pan and cook an additional 2 minutes. Return the shrimp and chicken to the pan, as well as the nearly al dente pasta and the reserved 1 cup of pasta cooking water. Continue to cook the sauce and pasta, stirring occasionally, until the shrimp and chicken are cooked through, the pasta is al dente and most of the pasta cooking water has evaporated, about 3 minutes. Remove from the heat and add the basil and Parmesan. Toss to combine and serve while hot.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
  • Published by William Morrow, 1993.

SHRIMP JAMBALAYA LINGUINI



Shrimp Jambalaya Linguini image

The first time I served this, I wasn't sure what the children would think of it, but they loved it -- they even asked if we could have it again... tomorrow night! (This is my modification of Leanne Ely's recipe -- www.savingdinner.com.)

Provided by Hoosier Nana

Categories     Creole

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1/2 lb small shrimp
1 cup green bell pepper, chopped
1 cup red bell pepper, chopped
1 tablespoon onion powder
1/2 teaspoon minced garlic
1 (26 1/2 ounce) can hunt garlic and herb spaghetti sauce
2 tablespoons Worcestershire sauce
1 tablespoon balsamic vinegar
1/2 teaspoon dried thyme leaves
1/4-1/2 teaspoon cayenne pepper (optional)
12 ounces linguine
romaine lettuce (optional)
fresh spinach (optional)

Steps:

  • In a skillet over medium high heat, heat the olive oil.
  • Add chopped peppers, onion powder and garlic; cook 5 minutes (or until tender), stirring frequently.
  • Stir in pasta sauce, shrimp, and remaining ingredients (except pasta).
  • Heat to boiling, reduce heat, and simmer 10 minutes.
  • Meanwhile, cook pasta in boiling water until tender; drain and toss with a little olive oil.
  • Spoon sauce over hot pasta.
  • SERVING SUGGESTION: Serve with a romaine and spinach salad.

Nutrition Facts : Calories 282, Fat 3.6, SaturatedFat 0.5, Cholesterol 47.8, Sodium 276.7, Carbohydrate 48.1, Fiber 3, Sugar 4.2, Protein 13.2

SHRIMP LINGUINE



Shrimp Linguine image

Quick and easy to make, this is a hit for a dinner party or just a quick family dinner. Already cooked salad shrimp works great! I also occasionally substitute chicken for the shrimp for another great flavored dish!

Provided by KRIS GERRETSEN

Categories     Main Dish Recipes     Pasta     Shrimp

Yield 8

Number Of Ingredients 11

1 ½ pounds cooked fresh shrimp
6 tablespoons butter
1 tablespoon minced garlic
1 cup heavy whipping cream
½ cup chopped parsley
3 tablespoons chopped fresh basil
½ teaspoon dried thyme
¾ cup grated Parmesan cheese
salt to taste
ground black pepper to taste
1 (16 ounce) package linguini pasta

Steps:

  • Cook pasta until al dente according to package directions.
  • While linguine is cooking, melt butter or margarine in a large skillet. Add garlic, and saute briefly to release flavor. Add cream; heat just to boiling, stirring frequently. Lower heat, and stir in shrimp, parsley, basil, and thyme. Continue cooking until shrimp are just heated through. Do not overcook shrimp! Remove sauce from heat.
  • Drain the pasta, and toss lightly with the sauce. Toss again with cheese, and salt and pepper to taste. Serve immediately.

Nutrition Facts : Calories 516.7 calories, Carbohydrate 42.6 g, Cholesterol 242.5 mg, Fat 24.6 g, Fiber 2.1 g, Protein 32.5 g, SaturatedFat 13.9 g, Sodium 435.8 mg, Sugar 2 g

SHRIMP JAMBALAYA



Shrimp Jambalaya image

This relaxed take on the popular New Orleans shrimp stew comes together in about an hour, so you can get a taste of the Big Easy on a weeknight. Just make a quick slurry of onion, bell pepper, ham, parboiled rice, garlic, cayenne, thyme and tomatoes. Let it simmer until the rice is tender, about 20 minutes. Stir in the shrimp, cook for a few minutes, and voila. You're done, cher. Just don't forget to season well with salt and pepper and taste as you go.

Provided by Mark Bittman

Categories     soups and stews, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 13

1/4 cup extra virgin olive oil
2 cups diced onions
2 cups diced bell pepper, preferably red or yellow
1/2 cup chopped ham (optional)
Salt and black pepper
1 1/2 to 2 cups parboiled long-grain brown rice (see recipe)
2 tablespoons chopped garlic
1/2 teaspoon cayenne, or to taste
Several sprigs fresh thyme
2 cups peeled, seeded and chopped tomatoes (canned are fine; drain first)
3 to 4 cups shrimp stock, other stock or water
2 pounds shrimp, peeled (and deveined, if you like) and cut into pieces if very large
1/2 cup chopped fresh parsley leaves or sliced scallions (or both), for garnish.

Steps:

  • Put olive oil in a medium casserole over medium heat. Add onions, bell pepper and ham, if using. Sprinkle with salt and pepper. Cook, stirring occasionally, until onions soften and everything begins to brown, about 10 minutes.
  • Add rice, garlic, cayenne and thyme, and stir for about 1 minute. Add tomatoes and cook, stirring, for 5 minutes, or until tomatoes begin to break up.
  • Stir in stock. Bring to a boil, turn heat to medium and cook, uncovered, about 20 minutes, stirring occasionally, until rice is tender, adding liquid if necessary. Rice should be tender, not soupy.
  • Add shrimp and stir with a fork. Cook 2 to 3 minutes, then cover and let rest for 10 to 20 minutes. Garnish as you like and serve.

Nutrition Facts : @context http, Calories 349, UnsaturatedFat 7 grams, Carbohydrate 42 grams, Fat 10 grams, Fiber 4 grams, Protein 22 grams, SaturatedFat 2 grams, Sodium 892 milligrams, Sugar 4 grams, TransFat 0 grams

PASTA JAMBALAYA



Pasta Jambalaya image

Make and share this Pasta Jambalaya recipe from Food.com.

Provided by Bev I Am

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 19

4 tablespoons olive oil
1 lb andouille sausage, halved lengthwise,then thinly sliced crosswise (or other fully cooked smoked spicy sausages, such as Louisiana hot links)
1 medium onion, chopped
1 large green bell pepper, chopped
5 green onions, thinly sliced
1 stalk celery, chopped
5 cloves garlic, chopped
2 bay leaves
2 teaspoons dried oregano
3/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon ground allspice
1 (28 ounce) can crushed tomatoes (with added puree)
1 (14 1/2 ounce) can diced tomatoes with juice
1 teaspoon Worcestershire sauce
1/2 teaspoon hot pepper sauce
1 lb farfalle pasta
1 1/2 lbs uncooked large shrimp, peeled,deveined
freshly grated parmesan cheese

Steps:

  • Heat 2 tablespoons oil in heavy large pot over medium heat.
  • Add sausages; saute until light brown, 5 minutes.
  • Using slotted spoon, transfer sausages to paper towels.
  • Pour drippings from pot; discard.
  • Add remaining 2 tablespoons oil to pot and heat over medium heat.
  • Stir in onion and next 9 ingredients.
  • Cover and cook until vegetables are almost tender, stirring often, about 8 minutes.
  • Stir in crushed tomatoes and diced tomatoes with juices and bring to boil.
  • Reduce heat, cover and simmer 15 minutes to blend flavors.
  • Stir in sausages, Worcestershire sauce and hot pepper sauce; simmer uncovered until sauce thickens slightly, about 5 minutes longer.
  • Season to taste with salt and pepper.
  • Discard bay leaves.
  • Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
  • Remove from heat.
  • Add shrimp to pot; cover and let stand just until shrimp are pink on outside and opaque in center, about 2 minutes.
  • Drain pasta and shrimp; return to pot.
  • Add sauce and toss to blend.
  • Transfer to bowl.
  • Serve, passing Parmesan cheese separately.

Nutrition Facts : Calories 762.9, Fat 32.5, SaturatedFat 9, Cholesterol 186.4, Sodium 1695.7, Carbohydrate 74.5, Fiber 6.3, Sugar 9.8, Protein 42.5

SHRIMP JAMBALAYA



Shrimp Jambalaya image

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

1 pound boneless, skinless chicken thighs, cut into 2-inch pieces
2 stalks celery, thinly sliced
1 medium green bell pepper, cut into 1 inch pieces
1 medium onion, chopped
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes, with liquid
1 tablespoon white sugar
½ teaspoon salt
½ teaspoon dried Italian seasoning
¼ teaspoon cayenne pepper
1 bay leaf
1 cup uncooked orzo pasta
1 pound cooked shrimp, peeled and deveined

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

SKILLET SHRIMP JAMBALAYA



Skillet Shrimp Jambalaya image

Spice up this shrimp and rice dish to your taste by increasing the amount of Creole seasoning and cayenne pepper. Add a few drops of hot pepper sauce, too. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 12

1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
1/4 cup butter, cubed
3 cups vegetable broth
1-1/2 cups uncooked long grain rice
2 teaspoons Creole seasoning
1/2 teaspoon Worcestershire sauce
1/8 to 1/4 teaspoon cayenne pepper
2 cans (14-1/2 ounces each) diced tomatoes, drained
1 pound cooked medium shrimp, peeled and deveined
1-1/2 cups frozen peas

Steps:

  • In a large skillet, saute the onion, celery and green pepper in butter until tender. Add the broth, rice, Creole seasoning, Worcestershire sauce and cayenne. , Bring to a boil. Reduce heat to low; cover and cook for 15-20 minutes or until rice is tender. Stir in the tomatoes, shrimp and peas; heat through.

Nutrition Facts : Calories 397 calories, Fat 10g fat (5g saturated fat), Cholesterol 135mg cholesterol, Sodium 1141mg sodium, Carbohydrate 54g carbohydrate (10g sugars, Fiber 5g fiber), Protein 23g protein.

MEXICAN SHRIMP WITH LINGUINE



Mexican Shrimp with Linguine image

A wonderful Mexican-style linguine pasta with sausage and shrimp that tastes great.

Provided by Katie

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 8

Number Of Ingredients 14

½ cup olive oil
1 lime, zested and juiced
2 teaspoons ground black pepper, divided
1 teaspoon Cajun seasoning
1 teaspoon salt, divided
1 pound peeled and deveined shrimp
1 tablespoon olive oil
1 pound chorizo sausage links, sliced
1 (16 ounce) package linguine pasta
4 cloves garlic, minced
1 cup white wine
1 ½ cups chicken stock
2 teaspoons ground cumin
¼ cup chopped fresh cilantro

Steps:

  • Whisk 1/2 cup olive oil, lime zest, lime juice, 1 teaspoon pepper, Cajun seasoning, and 1/2 teaspoon salt together in a large glass or ceramic bowl. Add shrimp and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator while you prepare the sausage.
  • Heat 1 tablespoon oil in a large skillet over medium heat. Add sausage and cook until browned and cooked through, 8 to 10 minutes. Transfer to a paper towel-lined plate to drain, and drain and discard most of the grease from the skillet.
  • Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
  • While the pasta is cooking, remove shrimp from the marinade and shake off excess. Discard the remaining marinade.
  • Place garlic in the same skillet used to cook the sausage. Cook garlic over medium-high heat until fragrant, about 1 minute. Add shrimp and cook until pink, 2 to 3 minutes per side. Pour wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon.
  • Add sausage, chicken stock, cumin, remaining 1 teaspoon pepper, and remaining 1/2 teaspoon salt; cook until heated through, about 5 minutes. Add drained pasta and cilantro; toss to combine. Serve immediately.

Nutrition Facts : Calories 572.5 calories, Carbohydrate 45.1 g, Cholesterol 135 mg, Fat 30 g, Fiber 2.4 g, Protein 26 g, SaturatedFat 2.5 g, Sodium 1030.6 mg, Sugar 2.5 g

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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2020-08-17 Instructions. Season your shrimp with salt, pepper, garlic powder and red pepper in a small bowl and set aside. Heat two tablespoons of butter or olive oil in a large skillet or dutch oven over medium high heat. Add onion and bell pepper and saute until onion is translucent, about 4-5 minutes.
From pinkowlkitchen.com


CREAMY CAJUN SHRIMP PASTA RECIPE - CHEF BILLY PARISI
2022-03-02 Turn off the heat and then add in the tomatoes, salt, pepper, cheese, and cooked shrimp and sausage and mix in until combined. Cook the fresh pasta for 2 minutes in boiling salted water and then add it in batches using tongs to the creamy shrimp pan. Fold the pasta together with a rubber spatula until everything is mixed and coated.
From billyparisi.com


SHRIMP JAMBALAYA WITH PASTA RECIPE | DEPORECIPE.CO
2020-08-29 Shrimp Jambalaya With Pasta Recipe. Easy cajun jambalaya pasta dinner then dessert easy jambalaya pasta small town woman cajun jambalaya pasta recipe with how to grandbaby cakes one pot jambalaya pasta easy weeknight recipes
From deporecipe.co


SHRIMP JAMBALAYA RECIPE | MYRECIPES
Cook over medium-high heat 1 1/2 minutes or until brown, stirring constantly. Add onion and the next 4 ingredients; sauté 7 minutes or until tender.
From myrecipes.com


JAMBALAYA SHRIMP PASTA > CALL ME PMC
2014-11-12 Instructions. Cook and drain pasta. Heat skillet on med-high. Add oil. Cook shrimp 1 to 2 minutes per side. When shrimp is cooked add Imagine® Organic Culinary Simmer Sauces Louisiana Creole and cooked pasta. Reduce heat to simmer and simmer 2 to 3 minutes. Garnish with green onions slices. Serve hot.
From callmepmc.com


EASY SHRIMP JAMBALAYA | DASH OF SAVORY | COOK WITH PASSION
2017-08-10 Step 1 In a large shallow pan heat olive oil over medium high heat, add the sliced andouille. Cook for 2 minutes until edges brown and crisp. Remove with a slotted spoon to a plate and set aside. Step 2 Add the chopped onion and chopped bell peppers to the pan. Stir and saute for 3-4 minutes until slightly translucent and brown.
From dashofsavory.com


ONE POT JAMBALAYA PASTA | EASY WEEKNIGHT RECIPES
2020-03-24 Instructions. Heat oil in a dutch oven or large stockpot over medium heat. Add onions, celery, and bell peppers; cook for 1 minute. Stir in cubed chicken and continue to cook, stirring frequently, for 4 minutes, or until chicken is no …
From easyweeknightrecipes.com


JAMBALAYA PASTA - COOKING FOR MY SOUL
2021-03-08 Set aside. Make the sauce base: Make the sofrito by cooking the celery, onions, and green bell peppers. Then, in go the tomato paste, Old Bay seasoning, cayenne pepper, and the canned diced tomatoes. Toss and combine: Return the cooked chicken, shrimp, and sausage, along with the cooked pasta. Toss and combine!
From cookingformysoul.com


NEW ORLEANS SHRIMP JAMBALAYA SPECIAL IN A CROCK POT
Place all the ingredients in your crockpot, excluding shrimp and rice. Stir well. Set the crockpot on high and cook for 2-3 hours. About 40 minutes before serving, add rice and shrimp to the crockpot. Stir and make sure the rice is completely covered. Continue cooking on high for 40 minutes, until the rice is tender.
From blog.kettleandfire.com


SHRIMP JAMBALAYA RECIPE | MYRECIPES
Step 1. Heat oil in a medium saucepan over medium heat. Add kielbasa, onion, and bell pepper; saute 5 minutes or until vegetables are tender. Add rice; sauté 2 minutes. Add salt, thyme, black pepper, and red pepper; sauté 1 minute. Advertisement. Step …
From myrecipes.com


SHRIMP JAMBALAYA RECIPE - A QUICK AND EASY LOUISIANA SPECIAL
2 pounds shrimp, shelled and deveined. Cook rice according to package directions. Heat oil in a heavy pot. Add the flour and cook over medium heat, stirring frequently, until mixture turns darkish brown. This will take about 15 minutes. Stir in onions, peppers, garlic and celery. Add the tomatoes and tomato sauce.
From soulfoodandsoutherncooking.com


CAJUN JAMBALAYA PASTA | THE CHEESECAKE FACTORY
Heat the olive oil in a large sauté pan. Place the chicken into a clean mixing bowl. Sprinkle the Cajun spice over the chicken and into the bowl. Gently toss the chicken until each piece is evenly coated with the spice. Add the chicken into the sauté pan and cook until it is about half done. Add the peppers, onions and shrimp into the pan.
From thecheesecakefactory.com


CAJUN JAMBALAYA PASTA - I AM HOMESTEADER
2020-05-18 Jambalaya Mixture. In a large skillet, heat oil over medium-high heat. Add the chicken and cook until it is browned on all sides (doesn't need to be cooked through yet). Add the onions and red and green peppers. Cook for 2-3 minutes. Make a well in the center and add the shrimp and cook for 1 minute on each side.
From iamhomesteader.com


SHRIMP JAMBALAYA - RECIPE GIRL
2006-10-09 Instructions. Heat the oil in a medium saucepan over medium-heat. Add the kielbasa, onion and bell pepper; sauté 5 minutes or until vegetables are tender. Add the rice; sauté 2 minutes. Add the salt and next 3 ingredients; sauté 1 minute. Add the water, broth, and tomatoes; bring to a boil.
From recipegirl.com


CHICKEN & SHRIMP JAMBALAYA - CAMPBELL SOUP COMPANY
2013-10-21 Step 1. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring occasionally. Step 2. Stir the onion, pepper and Cajun seasoning in the skillet and cook for 2 minutes. Step 3. Stir the soup, water and rice in the skillet and heat to a boil. Reduce the heat to low.
From campbells.com


SHRIMP JAMBALAYA PASTA RECIPE - ROCKINMAMA.NET
Add the shrimp to the pan and cook 2 minutes, stirring occasionally to keep the shrimp from sticking. When the shrimp have been seared, pour the contents of the pan onto a plate or into a bowl. Do not rinse the pan!
From rockinmama.net


CAJUN JAMBALAYA PASTA - DINNER AT THE ZOO
2016-06-14 Instructions. Bring a large pot of salted water to a boil; add the pasta and cook according to package directions. While the pasta is cooking, heat 1 tablespoon of olive oil in a large pan over medium heat. Add the onions and peppers and cook for …
From dinneratthezoo.com


QUICK SHRIMP JAMBALAYA RECIPE | EATINGWELL
Instructions Checklist. Step 1. In a 4-quart Dutch oven, cook celery in hot oil over medium heat for 5 minutes, stirring occasionally. Stir in garlic, Creole or Cajun seasoning, and crushed red pepper. Add collard greens, stir-fry vegetables, ham, and the water. Bring to boiling; reduce heat.
From eatingwell.com


AUTHENTIC JAMBALAYA RECIPE (CREOLE-STYLE) - GIVE IT SOME THYME
2022-02-22 Add garlic and seasonings and cook 1-2 minutes more until aromatic. Stir in the tomatoes, chicken stock and tomato paste. Use a wooden spoon to scrape up brownings from the bottom of the pan and break up the tomatoes. Then bring to a boil. Stir in 1 ½ cups uncooked rice and add meats back to the pot.
From giveitsomethyme.com


CAJUN JAMBALAYA PASTA - IMMACULATE BITES
2016-12-06 Lightly season the chicken and shrimp with creole spice. Heat oil over medium heat in a heavy bottomed Dutch. Sauté for about 3 -5 minutes shrimp set aside. Then add chicken and sausage sauté until browned on both sides and remove. Set aside. Add onions, tomatoes, garlic, and cornstarch. Stir for about a minute.
From africanbites.com


CHICKEN, ANDOUILLE, AND SHRIMP JAMBALAYA - LOUISIANA COOKIN
2015-09-17 In a large Dutch oven, heat oil over medium high heat; add sausage and chicken, and cook about 5 minutes or until browned. Add onion, celery, and bell pepper, and cook, stirring frequently, about 3 minutes or until tender.
From louisianacookin.com


CHICKEN SHRIMP AND SAUSAGE JAMBALAYA PASTA WITH HOMEMADE …
Soak chicken in the salt vinegar solution for about 10 mins. Boil noodles al dente (season water with salt optional) and set to the side. Slice up peppers. Slice up sausages. Cut chicken breast into pieces. Season chicken and set to the side. Sautéed peppers with olive oil until soft and mix in sausages and both cans of the diced tomatoes.
From recipesneed.com


SHRIMP AND SAUSAGE JAMBALAYA RECIPE - LIFE'S AMBROSIA
Step by Step Photos and Instructions: STEP #1: In a large skillet that has a lid, head olive oil over medium heat. Add onion, bell peppers and garlic. Cook 3 minutes. STEP #2: Stir in Creole seasoning, Worcestershire sauce and rice. Cook 3 minutes. STEP …
From lifesambrosia.com


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