Smoked Sausage And Shrimp Jambalaya Recipes

ONE-POT SAUSAGE AND SHRIMP JAMBALAYA

Steps:

• Heat the oil in a stock pot or large dutch oven of medium-high heat. Add the sliced sausage and cook, stirring frequently, until the sausage has browned. Use a slotted spoon to remove the sausage to a plate. Set aside.
• Add the diced onion, bell pepper, and celery. Cook until the vegetables are tender - about 5 minutes. Add the garlic and cook for about 1 minute.
• Add the broth, Red Gold Crushed Tomatoes, and Red Gold Diced Tomatoes. Add the Creole seasoning. Bring to a boil. Stir in the rice and browned sausage. Reduce the heat to a simmer and cover. Cook about 20 minutes, stirring occasionally, until the rice is tender to your liking. Taste and add additional Creole seasoning or salt and pepper to your taste. Add the shrimp and cover. Cook for an additional 3 to 5 minutes or until the shrimp are pink and cooked through. Allow to rest for about 5 minutes, then stir and serve topped with sliced green onions, if desired.

FOIL-PACKET SHRIMP AND SAUSAGE JAMBALAYA

Steps:

• Preheat oven to 425°. In a large bowl, combine all ingredients. Divide mixture among 6 greased 18x12-in. pieces of heavy-duty foil. Fold foil around mixture and crimp edges to seal, forming packets; place on a baking sheet. Bake until shrimp turn pink and rice is tender, 20-25 minutes.

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.

SMOKED SAUSAGE AND SHRIMP JAMBALAYA

Steps:

• Sprinkle shrimp with creole seasoning, set aside.
• Saute smoked sausage in half the oil til browned. Set aside.
• In the same pan, saute onion, peppers and celery in remaining oil until the onion turns translucent (about 5-7 minutes).
• Add garlic, tomato, bay leaves, worcestershire, and hot sauce, saute 2 minutes.
• Add rice, saute 2 more minutes.
• Slowly add broth and wine, stirring constantly, heat to a boil. Cover and simmer over low heat 15 minute.
• Stir in shrimp and sausage, cover and cook 10 more minutes. Add parsley, remove from heat and stir.

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.

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.

SMOKED SAUSAGE AND SHRIMP JAMBALAYA

Steps:

• Cut sausage into 1/4 " slices.
• Saute garlic, sausage, pepper, and onion until pepper is soft.
• Add water, rice,salt, cayenne, and Tabasco.
• Bring to boil and reduce heat.
• simmer covered for 15 minutes.
• Add tomatoes and shrimp.
• Cook until shrimp are pink, stirring occasionally.

SHRIMP AND SAUSAGE JAMBALAYA

Steps:

• Heat oil in a large saucepan over medium heat.
• Add sausage and cook for 2 minutes.
• Add onions, bell peppers and celery.
• Season with salt and cayenne and saute for 6 to 8 minutes or until golden, wilted and soft.
• Add rice and stir to coat evenly.
• Add tomatoes with juice, garlic, bay leaves, water and thyme.
• Cover and cook over medium heat for about 20 minutes.
• Season shrimp with salt and cayenne.
• Add to mixture and cook for 10 more minutes.
• Cook until rice is tender, liquid is absorbed and shrimp is pink.
• Remove from heat and let stand covered for about 5 minutes.
• Remove bay leaves and stir in green onions and serve.