CHICKEN, SHRIMP AND SAUSAGE JAMBALAYA RECIPE - FOOD.COM
Make and share this Chicken, Shrimp and Sausage Jambalaya recipe from Food.com.
Total Time 1 hours 30 minutes
Prep Time 45 minutes
Cook Time 45 minutes
Yield 200 serving(s)
Number Of Ingredients 13
Steps:
- In a large deep skillet with a lid, saute onions,garlic,celery and green peppers in olive oil.
- Remove from skillet and set aside.
- Brown chicken in skillet and cut into bite sized pieces.
- Add sliced sausage,tomatoes,sauteed vegetables,cajun seasoning,Tabasco sauce,water and rice.
- Put lid on skillet and simmer on medium heat for 30 minutes.
- Add shrimp and cook for 5 more minutes.
Nutrition Facts : Calories 20, FatContent 1, SaturatedFatContent 0.3, CholesterolContent 7.6, SodiumContent 52.5, CarbohydrateContent 1.2, FiberContent 0.1, SugarContent 0.2, ProteinContent 1.4
FINALLYWROTEITDOWN CHICKEN, SAUSAGE AND SHRIMP JAMBALAYA ...
I've been making a kind of freestyle jambalaya for years; as the title says, I've finally written down a basic recipe for my creation. But don't let it end here; jambalaya is a dish that you can truly play around with. You could also add bell pepper at the point where you cook the onions and garlic (part of the holy Cajun trinity but I don't like cooked green pepper so I sacreligiously omit it); or use andouille sausage or add cubed pork or ham to the dish. My only real contingency is that you don't use beef, though... no place for that in jambalaya, IMHO. And as much as I love tomatoes, I do not care for them in my jambalaya, either.
Total Time 1 hours 25 minutes
Prep Time 40 minutes
Cook Time 45 minutes
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a large Dutch oven, cook the smoked sausage in the olive oil until browned; add the onion and garlic and saute until golden and transparent.
- Add the uncooked rice and cook, stirring briskly, until just starting to turn golden, then add the chicken broth and Worcestershire Sauce, stirring to combine with the rice-sausage-onion-garlic mixture.
- Bring to a boil, then reduce heat and add the cooked chicken, thyme, oregano, bay leaves, cayenne pepper, white pepper and black pepper.
- Cook, covered, over low heat for about 30 to 40 minutes; add more liquid if you need to.
- Then add the shrimp, cover, and cook for another 10 minutes or until shrimp is pink and cooked through.
- Season to taste with salt and more pepper if you like.
Nutrition Facts : Calories 608.8, FatContent 28, SaturatedFatContent 7.7, CholesterolContent 230.4, SodiumContent 1585.7, CarbohydrateContent 40.1, FiberContent 2.2, SugarContent 4.8, ProteinContent 45.8
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Total Time 56 minutes
Category birthday, dinner party, easy chicken, feed a crowd, romantic meals, Super Bowl, Valentine's Day, dinner, main dish
Cuisine Cajun, Southern
Calories 485 calories per serving
- Sprinkle chicken with Creole seasoning. Heat oil in a Dutch oven over medium-high heat; add sausage and brown 2 minutes. Remove to a plate. Add chicken and sauté until brown, about 4 minutes; remove to plate. Add onion, peppers, thyme, flour, and cayenne to pot and cook, stirring constantly, until onions are translucent, about 4 minutes. Stir in rice, then add broth and tomatoes and bring to a boil. Reduce heat to low; cover and simmer 10 minutes. Stir chicken and sausage into rice mixture; cover and continue to simmer 6 minutes. Stir in shrimp; cover and simmer 6 minutes, or until cooked through. Spoon jambalaya onto plates. Garnish servings with parsley.
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SHRIMP AND SAUSAGE JAMBALAYA | LE CREUSET® OFFICIAL SITE
3 tablespoons olive oil, divided
1 pound cooked andouille sausage, sliced into rounds
1 white onion, diced
2 ribs celery, diced
3 small bell peppers, cored and diced
1 jalapeno pepper, seeded and finely chopped
4 cloves garlic, peeled and minced
1 14-ounce can crushed tomatoes
3 1/2 cups chicken stock
1 1/2 cups long grain white rice
2 tablespoons Cajun seasoning
1 teaspoon dried thyme, crushed
1/4 teaspoon cayenne pepper
1 bay leaf
1 pound raw large shrimp, peeled and deveined
Salt
Freshly cracked black pepper
1-2 scallions, thinly sliced
Fresh flat-leaf parsley, roughly chopped
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