Shrimp Scallop And Sausage Jambalaya Recipes

SHRIMP, SCALLOP AND SAUSAGE JAMBALAYA

Steps:

• In a large skillet, heat the oil over medium heat. Add the onion, celery, and bell pepper and cook, stirring often, until the onion is softened, about 5 minutes. Add the rice and garlic and cook, stirring constantly, for 1 minute. Transfer the mixture to a 3 1/2 quart slow cooker.
• Add the tomato juice, clam juice, water, Worcestershire sauce, thyme, oregano, salt, black and cayenne peppers, and break up the tomatoes with the side of a spoon. Cover and slow cook until the rice is barely tender, 5 to 6 hours on low.
• Meanwhile, in a medium skillet over medium heat, cook the sausage, turning often, until browned, about 5 minutes.
• During the last 15 minutes of cooking, stir the sausage, shrimp and scallops into the jambalaya. Increase the heat to high (300°) cover, and cook just until the shellfish are firm. Serve immediately.

SHRIMP AND SAUSAGE JAMBALAYA

Steps:

• In a large heavy saucepan, cook the sausage over moderate heat until browned. With a slotted spoon, transfer the sausage to a plate.
• Chop the scallions, reserving the dark green parts for garnish; add the white and pale green parts to the saucepan. Add the green pepper, celery, and garlic. Cook over moderate heat, stirring, for 5 minutes. Add the broth, rice, thyme, and reserved sausage. Bring the mixture to a boil. Reduce the heat to a simmer and cook the jambalaya, covered, for 10 minutes. Stir in the shrimp and pepper and cook the mixture, covered, for 10 to 15 minutes more or until the shrimp are just done and the rice is tender.
• Serve the jambalaya sprinkled with the reserved scallion greens.

SCALLOP, SHRIMP, & SAUSAGE JAMBALAYA

Steps:

• In a large skillet, heat the olive oil over medium heat. Add the onion, celery and bell pepper and cook, stirring often, until the onion is softened, about 5 minutes. Add the rice and garlic and cook, stirring constantly, for 1 minute. Transfer the mixture to a 3 1/2 quart slow cooker. Add the tomatoes with their juice, clam juice, water, worcestershire, thyme, oregano, salt, black pepper, and cayenne pepper. Break up the tomatoes with the side of a spoon. Cover and cook until the rice is barely tender, 5-6 hours on low. Meanwhile, in a medium skillet over medium heat, cook the sausage, turning often, until browned, about 5 minutes. During the last 15 minutes of cooking, stir the sausage, shrimp, and scallops into the jambalaya. Increase the heat to high, cover, and cook just until the shellfish are firm. Serve immediately.

SHRIMP AND SAUSAGE JAMBALAYA

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.

CAJUN JAMBALAYA WITH CATFISH, SCALLOPS AND SHRIMP

Steps:

• In a bowl combine shrimp, scallops, catfish and Creole seasoning, and work in seasoning well.
• In a large, heavy, pot heat oil over high heat.
• Saute the onion, peppers and celery, 5 minutes. Add garlic, tomato sauce, bay leaves, Worcestershire and chipotle sauces.
• Stir in rice and add broth.
• Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes for white 30 minutes for brown rice.
• Brown rice:.
• Check after 20 minutes and add more broth if using brown rice if needed,.
• When rice is just tender add shrimp, scallops, catfish mixture and sausage. Cook until seafood is done, about 10 minutes more.
• Season to taste with salt, pepper and Creole seasoning BUT more then likely you won`t need to.

SHRIMP, SAUSAGE, AND FISH JAMBALAYA

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.

SHRIMP AND SMOKED SAUSAGE JAMBALAYA

Steps:

• Heat oil in a large Dutch oven over medium-high. Add sausage; cook about 6 minutes, stirring occasionally, until lightly browned. Add onion, celery, bell pepper, garlic, and jalapeno. Cook 5-6 minutes, stirring frequently, until vegetables are softened. Add rice and cook, stirring constantly, 30 seconds.
• Add stock, tomatoes, salt, and cayenne pepper. Bring to a boil; cover, reduce heat to medium-low, and simmer until rice is just tender, 10 minutes. Add shrimp, cover, and cook until shrimp turn pink, about 4 minutes. Remove from heat. Stir in scallions and lemon juice. Garnish with additional scallions.

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.

JAMBALAYA W/SHRIMP, CHICKEN AND SAUSAGE

Steps:

• Brown smoked sausage and drain excess grease.
• Set aside along with pre-cooked shrimp and chicken.
• Fry bacon until crisp in 3-quart Dutch oven or large deep skillet.
• Do not drain.
• Stir in celery, rice, onion, garlic and green pepper.
• Cook and stir over medium-high heat for 5 minutes.
• Add tomato sauce, sausage, water, barbecue sauce, salt and cayenne.
• Stir.
• Bring to a boil.
• Cover.
• Simmer 20 minutes, stirring occasionally.
• Add chicken and shrimp, allow to simmer another 10 minutes until heated.

SHRIMP AND SAUSAGE JAMBALAYA

Steps:

• Heat the oil in a large skillet over medium heat.
• Add onion, bell pepper and celery and saute for 7 to 8 minutes.
• Add the shrimp and bay leaves and cook until the shrimp turn pink, about 2 minutes.
• Add the sausage and cook for 2 to 3 minutes.
• Add tomatoes (with juice), garlic, salt, cayenne, pepper and thyme. Cook for 10 minutes, stirring often.
• Add the rice and stir to mix.
• Cover and cook over medium-low heat for 30 minutes, or until the rice is done and liquid is absorbed.
• Stir in barbecue sauce.
• Remove from heat and let stand for 5 minutes.
• Remove the bay leaves.
• Stir in green onions.

JAMBALAYA DELUXE

Steps:

• Heat the olive oil in a large pot over medium-high heat. Stir in the chicken and garlic, followed by the sausage links. Cook, stirring occasionally, until the sausage is firm enough to slice, about 10 minutes. Slice the sausages into 1/2 inch thick pieces, and return to the pot.
• Puree the stewed tomatoes, diced tomatoes, and tomato paste in batches using a blender. Stir the tomato mixture into the pot along with the shrimp boil. Bring to a simmer and cook for 15 minutes. Stir in the clams, mussels, shrimp, and scallops, then simmer 30 minutes longer. Remove from the heat, and allow to stand for 15 minutes.
• While the jambalaya is cooling, bring a large pot of lightly-salted water to a rolling boil; stir in the angel hair pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink. Serve the jambalaya over the cooked pasta.

SAUSAGE & SHRIMP JAMBALAYA

Steps:

• Cook sausage in 1 Tbsp. dressing in large skillet on medium-high heat 3 min. or until evenly browned, stirring occasionally. Remove from skillet; cover to keep warm.
• Add remaining dressing, peppers, onions and celery to skillet; cook on medium heat 5 to 7 min. or until vegetables are crisp-tender, stirring occasionally. Add garlic; cook and stir 1 min. Stir in rice; cook 1 min., stirring frequently.
• Stir in tomatoes, broth, water, bay leaf and sausage. Simmer on medium-low heat 25 to 30 min. or until rice is tender and most the liquid is absorbed, stirring occasionally.
• Add shrimp; stir. Cover; cook 5 min. or until shrimp turn pink and all the liquid is absorbed, stirring occasionally. Remove and discard bay leaf. Sprinkle rice mixture with parsley.

EASY SHRIMP JAMBALAYA

Steps:

• In a large skillet, cook sausage until browned; drain. Stir in onion and green pepper until vegetables are tender. Add garlic; cook 1 minute longer. Add the tomatoes, broth, ham, rice, bay leaf and thyme; cover and simmer for 20-25 minutes or until tender. , Stir in shrimp; cover and cook for 3-4 minutes or until shrimp turn pink. Remove bay leaf.