SHRIMP ANDOUILLE JAMBALAYA RECIPES

SHRIMP JAMBALAYA RECIPE: HOW TO MAKE IT

Shrimp Jambalaya Recipe: How to Make It image

“My husband enjoys many different types of food and never minds one-dish meals,” writes Isabel Karon from Longville, Minnesota. This recipe is a flavorful favorite and perfect for a pair!
More Quick Shrimp Dinner Recipes »

Provided by Taste of Home

Categories Dinner

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 2 servings.

Number Of Ingredients 13

Ingredients

1/4 cup each chopped green onions, celery and green pepper
2 tablespoons butter
1/4 teaspoon minced garlic
3/4 cup stewed tomatoes, cut up
1/4 cup water
2 tablespoons tomato paste
1/2 teaspoon sugar
1/2 teaspoon chicken bouillon granules
1/8 teaspoon dried basil
1/8 teaspoon hot pepper sauce
1/4 pound uncooked medium shrimp, peeled and deveined
1/3 cup cubed fully cooked ham
Hot cooked rice, optional

Steps:

In a large saucepan, saute the onions, celery and green pepper in butter until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, water, tomato paste, sugar, bouillon, basil and pepper sauce. Bring to a boil. Reduce heat. Simmer, uncovered, for 30 minutes, stirring occasionally. , Add shrimp and ham. Cook and stir for 2-3 minutes or until shrimp turn pink. Serve with rice if desired.

Nutrition Facts : Calories 240 calories, FatContent 14g fat (8g saturated fat), CholesterolContent 127mg cholesterol, SodiumContent 915mg sodium, CarbohydrateContent 15g carbohydrate (9g sugars, FiberContent 3g fiber), ProteinContent 15g protein.

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.

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