SEAFOOD JAMBALAYA RECIPE RECIPES

Name: Seafood Jambalaya
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 8 servings
Cuisine: american
Ingredients: 2 tablespoons butter; 1 pound andouille sausage, cut into 1/4-inch slices; 1 large bell pepper, any color, cut into large dice; 1 large onion, cut into large dice; 3 ribs celery, cut into large dice; 1 small head garlic, cloves peeled and minced; Creole Seafood Seasoning, recipe follows; Kosher salt and freshly ground pepper, to taste; 2 large tomatoes, cored, peeled, seeded and chopped; 1 pound medium shrimp, peeled; 1/2 pound fish fillets, diced (trout, catfish, redfish, bass, and bluefish work well); 2 bay leaves; 3 cups long-grain rice, rinsed 3 times; 6 cups water; 1 pint shucked oysters, with their liquor; 2 bunches green onions, thinly sliced; 1/4 teaspoon hot sauce, or to taste; 1/3 cup table salt; 1/4 cup granulated or powdered garlic; 1/4 cup freshly ground black pepper; 2 tablespoons cayenne pepper, or to taste; 2 tablespoons dried thyme; 2 tablespoons dried basil; 2 tablespoons dried oregano; 1/3 cup paprika; 3 tablespoons granulated or powdered onion

SEAFOOD JAMBALAYA RECIPE - FOOD NETWORK

Seafood Jambalaya Recipe - Food Network image

Provided by Food Network

Categories main-dish

Total Time 55 minutes

Prep Time 5 minutes

Cook Time 50 minutes

Yield 8 servings

Number Of Ingredients 26

Ingredients

2 tablespoons butter
1 pound andouille sausage, cut into 1/4-inch slices
1 large bell pepper, any color, cut into large dice
1 large onion, cut into large dice
3 ribs celery, cut into large dice
1 small head garlic, cloves peeled and minced
Creole Seafood Seasoning, recipe follows
Kosher salt and freshly ground pepper, to taste
2 large tomatoes, cored, peeled, seeded and chopped
1 pound medium shrimp, peeled
1/2 pound fish fillets, diced (trout, catfish, redfish, bass, and bluefish work well)
2 bay leaves
3 cups long-grain rice, rinsed 3 times
6 cups water
1 pint shucked oysters, with their liquor
2 bunches green onions, thinly sliced
1/4 teaspoon hot sauce, or to taste
1/3 cup table salt
1/4 cup granulated or powdered garlic
1/4 cup freshly ground black pepper
2 tablespoons cayenne pepper, or to taste
2 tablespoons dried thyme
2 tablespoons dried basil
2 tablespoons dried oregano
1/3 cup paprika
3 tablespoons granulated or powdered onion

Steps:

Combine the butter and sausage in a Dutch oven or heavy-gauge pot over high heat, and saute for about 6 minutes, stirring occasionally. Add the bell pepper, onion, celery, and garlic, and season with Creole seasoning, salt and black pepper. Saute, still over high heat, for about 8 minutes, or until the natural sugars in the vegetables have browned and caramelized.
Add the tomatoes, shrimp, fish and bay leaves, and stir. Add the rice, stir gently, and add the water. Gently move the spoon across the bottom of the pot, making sure that the rice is not sticking. Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes or until the rice has absorbed most of the liquid. Turn off the heat, then fold in the oysters, cover and let sit for about 8 minutes, during which time the jambalaya will continue cooking from residual heat.
To serve, transfer to a serving bowl, and mix in the green onions. Season with hot sauce.
Thoroughly combine all ingredients in a mixing bowl. Pour the mixture into a large glass or plastic jar. Seal it so that it's airtight. It will keep indefinitely.

SHRIMP, SAUSAGE, AND FISH JAMBALAYA RECIPE | ALLRECIPES

Shrimp, Sausage, and Fish Jambalaya Recipe | Allrecipes image

Did a lot of research on jambalaya and reviewed a number of recipes and came up with the following. I like white fish and, while not traditional, added chunks of cod fillet to this dish. You want to add the shrimp and fish to the dish with about 10 minutes to go so it does not overcook. Cook uncovered if it is soupy and covered if it is not during these last 10 minutes. Finally, try to find andouille sausage if possible. It makes all the difference.

Provided by Baron

Categories Jambalaya

Total Time 1 hours 40 minutes

Prep Time 30 minutes

Cook Time 1 hours 10 minutes

Yield 6 servings

Number Of Ingredients 17

Ingredients

¼ cup butter
10 ounces andouille sausage, halved lengthwise and cut into 1/4-inch half-moons
1 cup diced onion
1 cup diced celery
1 cup diced green bell pepper
1 ½ teaspoons minced garlic
1 (6 ounce) can tomato paste
1 (14.5 ounce) can diced tomatoes
2 teaspoons Worcestershire sauce (such as Lea & Perrins®)
1 ½ teaspoons Cajun seasoning (such as Tony Chachere's), or to taste
½ teaspoon ground black pepper
4 cups low-sodium chicken broth
2 cups medium-grain rice
¾ pound shrimp, peeled and deveined
¾ pound cod fillets, cut into 1 1/2-inch chunks
salt to taste
⅓ cup chopped fresh parsley

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.

Nutrition Facts : Calories 621.6 calories, CarbohydrateContent 66.8 g, CholesterolContent 156.6 mg, FatContent 23 g, FiberContent 3.8 g, ProteinContent 34.5 g, SaturatedFatContent 10.1 g, SodiumContent 1880.1 mg, SugarContent 8 g

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