Turkey Sausage And Shrimp Jambalaya Recipes

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.

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.

TURKEY JAMBALAYA

Steps:

• Grill or fry sausage until almost cooked through. Drain and set aside. When cooled, cut into bite-size pieces.
• In a large skillet combine the celery, onion, bell pepper, garlic, tomatoes, broth, rice, bay leaf and seasoning. Mix well and bring to a boil over medium high heat.
• Reduce heat to medium low and add sausage. Cover and simmer until rice is tender, about 40 to 45 minutes.

HEALTHY TURKEY AND SHRIMP JAMBALAYA

Steps:

• 1. In a large skillet, heat some olive oil to medium heat and add the onion, garlic, bell pepper, tomatoes and turkey sausage. Season well with salt and pepper. Stir often and cook until the turkey sausage is browned, about 7 minutes.
• 2. Stir in the rice and mix well.
• 3. Next, add the shrimp and seasonings. Cook the shrimp for 1-2 minutes per side until opaque.
• 4. Add salt and pepper as needed.

TURKEY SAUSAGE JAMBALAYA

Steps:

• In a large saucepan, saute the sausage, onion and green pepper in oil until vegetables are tender. Add garlic; cook 1 minute longer. Stir in the water, rice, salt, cayenne and hot pepper sauce. Bring to a boil. , Reduce heat; cover and simmer for 15 minutes or until rice is tender. Add tomatoes and shrimp; cook and stir until shrimp turn pink.

TURKEY SAUSAGE AND SHRIMP JAMBALAYA

Steps:

• Spray a large pot with cooking oil, and heat to medium high. Add the sausages, and cook about 8 minutes until they begin to brown, turning occasionally.
• Remove the browned sausages from the heat and set aside to cool. Slice the sausages when cooled, and have ready to add to the jambalaya later.
• Add the tablespoon olive oil to the pot used for the sausage, heat to medium high. Add the onions, and sauté for 5 minutes until they begin to soften. Add the bell pepper and cook for a few more minutes.
• Add the water to the pot with the onions and pepper, and stir in the jambalaya mix. Bring to a boil, then reduce heat to simmer covered for approximately 25 minutes total.
• As the jambalaya mix simmers, get ready to cook the shrimp. Combine the soy sauce, orange juice, minced garlic and sugar in a large bowl. Add the shrimp, and gently stir the shrimp so they get coated with the marinade. Set aside to marinate for about 5 minutes.
• Heat the remaining tablespoon olive oil in a large skillet on medium high. Add the shrimp, and cook for about 3 minutes per side, stirring frequently. They are done when the tails turn red and the flesh has just turned white throughout. Remove from heat.
• After the jambalaya rice mix has simmered for about 20 minutes, stir in the sausages, shrimp, spinach and optional bacon. If the water looks mostly absorbed, add up to 1/2 cup more so all the ingredients can simmer together for 5 to 10 minutes more to finish the dish.
• The jambalaya is ready when the rice is tender and the water mostly absorbed. Plate the turkey sausage and shrimp jambalaya and enjoy!

EASY INSTANT POT JAMBALAYA {MEAL PREP}

Steps:

• Add olive oil, onions, garlic, Cajun seasoning, thyme, bay leaves, sausage, shrimp, diced tomatoes, chicken broth and rice to Instant Pot in that order. Cook on high pressure for 10 minutes and then do a quick release of the pressure.
• Open lid when safe to do so and stir in bell peppers and parsley. Let sit for 5 minutes with the lid on to steam the peppers. Garnish with extra parsley then serve and enjoy!

SLOW COOKER SHRIMP & SAUSAGE JAMBALAYA

Steps:

• Mix all ingredients except shrimp and rice in a large slow cooker.
• Cover and cook on low setting 7 to 8 hours (or high for 3 to 4 hours).
• Stir in shrimp. Cover and cook on high heat about 1/2 hour or until shrimp are pink and firm.
• Serve with rice.

SHRIMP & SAUSAGE JAMBALAYA

Steps:

• In a large Dutch oven, melt the butter over medium heat. Add the onion, bell pepper, celery, and garlic and cook until softened, 7 to 8 minutes, stirring occasionally. Add the kielbasa and cook for 3 minutes more, stirring.
• Add the rice and cook until lightly toasted, about 2 minutes, stirring frequently. Add the tomatoes with juices, stock, thyme, and cayenne and bring to a boil. Reduce heat and simmer, covered, until the rice is tender, about 30 minutes.
• Add the shrimp and cook until just opaque in the centers and all the liquid has been absorbed, 5 to 7 minutes more.
• Serving size: 1⅓ cups

SHRIMP AND CHORIZO JAMBALAYA

Steps:

• Cook the chorizo in a wide, deep frying pan over a medium-high heat, stirring occasionally, for 3-4 minutes. Remove with a slotted spoon and drain on kitchen paper.
• Add the peppers, onion, celery, garlic and chili to the pan and cook, stirring occasionally, for 5 minutes, until softened slightly. Stir in the thyme and rice, cook for 1 minute, then add the tomatoes, broth and Tabasco and bring to the boil. Cover, reduce the heat to low and simmer very gently, stirring occasionally, for 12 minutes, until most of the liquid has evaporated. Season to taste.
• Stir in the chorizo, shrimp and scallions and cook for 1 minute. Serve or cool completely to freeze.

SHEET PAN SAUSAGE & SHRIMP JAMBALAYA (WHOLE30 PALEO)

Steps:

• Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.
• Combine all ingredients on the baking sheet and toss well to coat. Spread into an even layer.
• Bake for 15 minutes, stirring once throughout cooking time. Serve over rice or cauliflower rice for Whole30/Paleo.

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.

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.