SHRIMP ANDOUILLE SAUSAGE RECIPE RECIPES

Name: Chicken, Shrimp and Andouille Jambalaya
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 8-10 serving(s)
Ingredients: 2 tablespoons extra virgin olive oil; 1 1/2 lbs boneless skinless chicken thighs; 1 lb andouille sausage, cut into 1/4 inch slices; 1 large onion, chopped; 2 celery ribs, diced; 1/2 green bell pepper, diced; 1/2 red bell pepper, diced; 1/2 teaspoon dried thyme; 1/4 teaspoon dried oregano; 1/4 teaspoon sweet paprika; 1/2 teaspoon salt; 1/4-1/2 teaspoon cayenne pepper (optional); 1 1/2 cups long grain rice; 1 (14 ounce) can tomatoes, chopped,with juice; 2 cups chicken broth or 2 cups stock; 8 ounces medium shrimp, peeled and deveined; 2 tablespoons chopped fresh parsley; 3 green onions, finely chopped

CHICKEN, SHRIMP AND ANDOUILLE JAMBALAYA RECIPE - FOOD.COM

Chicken, Shrimp and Andouille Jambalaya Recipe - Food.com image

A Cajun classic, meal in one pot! Have the hot sauce ready to splash on. Serve with some crusty french bread, a nice crisp salad, and some of your favorite wine. :)

Total Time 1 hours 5 minutes

Prep Time 10 minutes

Cook Time 55 minutes

Yield 8-10 serving(s)

Number Of Ingredients 18

Ingredients

2 tablespoons extra virgin olive oil
1 1/2 lbs boneless skinless chicken thighs
1 lb andouille sausage, cut into 1/4 inch slices
1 large onion, chopped
2 celery ribs, diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon sweet paprika
1/2 teaspoon salt
1/4-1/2 teaspoon cayenne pepper (optional)
1 1/2 cups long grain rice
1 (14 ounce) can tomatoes, chopped,with juice
2 cups chicken broth or 2 cups stock
8 ounces medium shrimp, peeled and deveined
2 tablespoons chopped fresh parsley
3 green onions, finely chopped

Steps:

Preheat oven to 350 degrees F.
In a large pan or Dutch oven, brown chicken in hot oil on both sides; remove and drain.
Add andouille, onion, celery, bell pepper, thyme, oregano, paprika, salt, and cayenne pepper to the pan, cooking and stirring for about 5 minutes until onions are tender.
Add rice, tomatoes with juice, and broth; bring to a boil.
Place rice mixture in a baking dish or oven-proof casserole; top with chicken; cover (can use foil) and bake at 350 degrees F for 40-45 minutes or until rice and chicken are done and tender.
Stir in shrimp, parsley, and green onions; cover and cook 5-8 minutes longer or until shrimp curl and turn bright pink and serve.

Nutrition Facts : Calories 507.8, FatContent 23.3, SaturatedFatContent 7, CholesterolContent 139.2, SodiumContent 1267.2, CarbohydrateContent 36, FiberContent 2.1, SugarContent 3.6, ProteinContent 36.2

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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