HOW TO MAKE SEAFOOD JAMBALAYA RECIPES

Name: Seafood Jambalaya
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 8-10 servings.
Cuisine: North America, Cajun
Ingredients: 1/2 pound whole fresh mushrooms, sliced; 3 medium onions, chopped; 2 medium green peppers, chopped; 3 celery ribs; 3 garlic cloves, minced; 2 tablespoons olive oil; 1 package (16 ounces) smoked sausage, cubed; 1 pound cooked large shrimp, peeled and deveined; 1 pound frozen cooked crawfish tail meat, thawed; 1 can (14-1/2 ounces) chicken broth; 1 can (14-1/2 ounces) diced tomatoes; 2 tablespoons Worcestershire sauce; 2 tablespoons Cajun seasoning; 1 to 3 teaspoons hot pepper sauce; 1/4 teaspoon white pepper; 4 cups cooked long grain white rice

SEAFOOD JAMBALAYA RECIPE: HOW TO MAKE IT

Seafood Jambalaya Recipe: How to Make It image

My neighbor always gave me a container of this jambalaya when he made it. My family fought over it. I even made him make it for a Kentucky Derby party I had, and everyone raved. —Kristin Arnett

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 10 minutes

Prep Time 25 minutes

Cook Time 45 minutes

Yield 8-10 servings.

Number Of Ingredients 16

Ingredients

1/2 pound whole fresh mushrooms, sliced
3 medium onions, chopped
2 medium green peppers, chopped
3 celery ribs
3 garlic cloves, minced
2 tablespoons olive oil
1 package (16 ounces) smoked sausage, cubed
1 pound cooked large shrimp, peeled and deveined
1 pound frozen cooked crawfish tail meat, thawed
1 can (14-1/2 ounces) chicken broth
1 can (14-1/2 ounces) diced tomatoes
2 tablespoons Worcestershire sauce
2 tablespoons Cajun seasoning
1 to 3 teaspoons hot pepper sauce
1/4 teaspoon white pepper
4 cups cooked long grain white rice

Steps:

In a large Dutch oven, saute the mushrooms, onions, pepper, celery and garlic in oil. Add the sausage, shrimp, crawfish, broth, tomatoes, seasonings and rice., Bake, uncovered, at 325° for 45 minutes or until heated through, stirring after 20 minutes.

Nutrition Facts : Calories 379 calories, FatContent 16g fat (6g saturated fat), CholesterolContent 181mg cholesterol, SodiumContent 1322mg sodium, CarbohydrateContent 29g carbohydrate (6g sugars, FiberContent 3g fiber), ProteinContent 28g protein.

SEAFOOD JAMBALAYA RECIPE | SHRIMP JAMBALAYA RECIPE

Seafood Jambalaya Recipe | Shrimp Jambalaya Recipe image

Take a trip to the South with our authentic seafood jambalaya recipe. Rich and comforting, packed with our sweet, juicy shrimp, plus chicken and aromatic chorizo sausage, jambalaya is a special occasion dish you’ll want to make on loop. Don’t skip the lemon juice at the end, it really brightens up the dish.

Difficulty: medium?

Cannot be frozen

Provided by

Prep Time 015 minutes

Cook Time 01 hours 00 minutes

Yield Serves 4 - 4

Number Of Ingredients 20

Ingredients

3 Tablespoons olive oil
1 large onion, finely chopped
4 celery stalks, sliced
1 green bell pepper, cored and diced?
3 cloves garlic, finely chopped
11 ounces chorizo sausage, peeled and sliced
2 large skinless boneless chicken breasts, cut into large chunks
1 ½ teaspoons paprika
1 ½ teaspoons ground cumin
1 teaspoon dried oregano
¼ teaspoon cayenne
1 ½ cups long-grain white rice, rinsed in several changes of water
3 cups chicken broth
15-ounce can crushed tomatoes in juice
12 fresh shrimp, peeled and deveined with tails intact
Tabasco, to taste
1 fresh lemon, juiced
1 Tablespoon fresh thyme leaves
kosher salt
freshly ground black pepper

Steps:

1. Heat a Dutch oven over moderate heat until hot. Add the oil, swirl to coat, and then add the onion, celery, bell pepper, garlic, and a pinch of salt, sweating until golden, 7-9 minutes. 2. Add the chorizo and chicken and fry for 5-6 minutes, stirring occasionally, until golden. Add the spices and rice; stir thoroughly and cook for 3 minutes, stirring occasionally. 3. Stir in the stock, tomatoes, and their juice. Bring to a simmer, reduce the heat to low, and cover the Dutch oven with a lid. 4. Leave to cook until the rice has absorbed the liquid and is tender to the bite, 20-25 minutes. 5. Stir in the shrimp, re-cover with the lid, and cook until the shrimp are pink and tender, 4-5 minutes. 6. When ready, season to taste with Tabasco, lemon juice, salt, and pepper. 7. To serve, divide between bowls and garnish with some thyme leaves.

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