SHRIMP AND ANDOUILLE SAUSAGE RECIPE RECIPES

Name: Shrimp and Sausage Jambalaya
Yield: 6 to 8 servings
Cuisine: american
Ingredients: 1 tablespoon olive oil; 1 pound sausage, such as kielbasa or andouille, sliced; 1 pound smoked ham, cubed; 1 tablespoon butter; 1 medium onion, diced; 1 cup diced celery; 1 green bell pepper, cored and diced; 1 red bell pepper, cored and diced; 1 cup seeded and diced tomato; 3 garlic cloves, minced; 1 jalapeno pepper, seeded and minced OR 1/2 teaspoon cayenne; 2 teaspoons diced fresh oregano; 1 teaspoon diced fresh thyme; 2 tablespoons tomato paste; 6 cups chicken stock, preferably homemade; 3 cups long-grain rice, rinsed; 3 bay leaves; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 6 to 8 dashes hot sauce, optional (recommended: Tabasco); 1/2 cup chopped scallions, divided; 3/4 cup chopped fresh parsley, divided; 1/4 cup freshly squeezed lemon juice; 1 pound medium shrimp, deveined (20 to 24 count)

SHRIMP AND SAUSAGE JAMBALAYA RECIPE - FOOD NETWORK

Shrimp and Sausage Jambalaya Recipe - Food Network image

Provided by Food Network

Categories main-dish

Yield 6 to 8 servings

Number Of Ingredients 24

Ingredients

1 tablespoon olive oil
1 pound sausage, such as kielbasa or andouille, sliced
1 pound smoked ham, cubed
1 tablespoon butter
1 medium onion, diced
1 cup diced celery
1 green bell pepper, cored and diced
1 red bell pepper, cored and diced
1 cup seeded and diced tomato
3 garlic cloves, minced
1 jalapeno pepper, seeded and minced OR 1/2 teaspoon cayenne
2 teaspoons diced fresh oregano
1 teaspoon diced fresh thyme
2 tablespoons tomato paste
6 cups chicken stock, preferably homemade
3 cups long-grain rice, rinsed
3 bay leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 to 8 dashes hot sauce, optional (recommended: Tabasco)
1/2 cup chopped scallions, divided
3/4 cup chopped fresh parsley, divided
1/4 cup freshly squeezed lemon juice
1 pound medium shrimp, deveined (20 to 24 count)

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 GUMBO RECIPE | MYRECIPES

Shrimp and Sausage Gumbo Recipe | MyRecipes image

This authentic little recipe uses the king of all sausages, spicy andouille sausage, with shrimp and traditional gumbo fixings. Simmering the shrimp shells in the broth adds distinct flavor, but you can skip this step and start with peeled shrimp.

Provided by MyRecipes

Yield 11 cups

Number Of Ingredients 16

Ingredients

2 pounds unpeeled, large fresh shrimp
2 (32-ounce) containers chicken broth
1 pound andouille or smoked sausage, cut into 1/4-inch slices
Vegetable oil
1 cup all-purpose flour
1 medium onion, chopped
1 green bell pepper, chopped
3 celery ribs, sliced
3 garlic cloves, minced
2 bay leaves
2 teaspoons Creole seasoning
½ teaspoon dried thyme
1 tablespoon Worcestershire sauce
2 to 3 teaspoons hot sauce
½ cup chopped green onions
Hot cooked rice

Steps:

Peel shrimp, reserving shells, and devein, if desired. Set meat aside.
Combine shrimp shells and chicken broth in a large Dutch oven; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes. Pour mixture through a wire-mesh strainer into a bowl, discarding shells. Set broth aside, and keep warm.
Cook sausage in a Dutch oven over medium heat until browned. Remove sausage; set aside. Measure drippings, adding enough oil to measure 1/2 cup. Cook oil mixture and flour in Dutch oven over medium-low heat about 35 to 40 minutes, whisking constantly, until roux is chocolate colored.
Stir in onion and next 3 ingredients; cook 7 minutes or until vegetables are tender, stirring often. Gradually stir in warm broth; bring mixture to a boil. Stir in bay leaves and next 4 ingredients; reduce heat, and simmer, uncovered, 50 minutes, stirring occasionally.
Stir in shrimp, sausage, and green onions; cook 5 to 7 minutes or until shrimp turn pink. Discard bay leaves. Serve over hot rice.

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SHRIMP AND ANDOUILLE GUMBO RECIPE - FOOD NETWORK

This recipe can be made with prepared stock, but it makes perfect sense to use the shrimp shells you would otherwise discard to make your own, at a fraction of the cost and 10 times the flavor. Don't worry if you don't have all the herbs; the most important ingredients are the shrimp shells, onion, bay leaf and carrot. The stock will still be good even if it's missing a few components.
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Add diversity to weeknight meals and get a taste of low-country cuisine with this simple take on a Louisiana Creole classic that uses bulgur instead of rice. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
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Reviews 3.8
Total Time 30 minutes
Category Dinner
Cuisine North America, Cajun
Calories 510 calories per serving

In a small saucepan, bring water and broth to a boil. Stir in the bulgur, chili powder and 1/4 teaspoon Creole seasoning. Reduce heat; cover and simmer for 15 minutes or until tender., Meanwhile, in a large skillet, brown sausage in 1 teaspoon oil. Remove and keep warm., In the same skillet, saute onion and green pepper in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the beans, tomatoes, shrimp, Worcestershire sauce, sausage and remaining Creole seasoning. Cook for 3-5 minutes or until shrimp turn pink. Fluff bulgur with a fork; serve with sausage mixture.

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Reviews 4.0
Total Time 8 hours 30 minutes
Calories 266.4 per serving

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SHRIMP AND SAUSAGE JAMBALAYA RECIPE - FOOD NETWORK

From foodnetwork.com
Reviews 4.7
Category main-dish
Cuisine american

Garnish with the remaining 1/4 cup scallions and 1/2 cup parsley, and a dash of hot sauce, if desired.

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SLOW COOKER SHRIMP & SAUSAGE JAMBALAYA RECIPE - FOOD.COM

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