Time 35m Yield 2 servings. Number Of Ingredients 13 Steps:
In a skillet, saute onion and garlic in butter until crisp-tender. Add the sausage, broth, tomatoes, green pepper, bay leaf, thyme and cayenne. Bring to a boil; add rice. Reduce heat; cover and simmer for 15 minutes. Add chicken and shrimp; cook 5-10 minutes longer or until shrimp turn pink and rice is tender. Discard bay leaf before serving.
Time 2h40m Yield 4 to 6 servings Number Of Ingredients 20 Steps:
Make the shrimp broth: Remove the shells and tails from the shrimp and put the shells and tails in a medium saucepan. Clean and devein the shrimp and refrigerate until ready to use. Add the peppercorns, the intact onion piece, large celery chunks, 3 crushed garlic cloves and 2 bay leaves to the saucepan and cover with 5 cups of water. Bring to a high simmer and then lower the heat to maintain a low simmer. Cook until the water has reduced by about a third, 20 to 30 minutes. Let the broth cool completely and then strain (you should have about 3 cups. If you have less than 3 cups, add enough water to make up the difference). Make the jambalaya: Heat the oil in a large 12-inch skillet over medium heat. Add the flour and use a whisk to constantly stir until the mixture is toasted, about 2 minutes. Add the bell pepper, scallion whites, andouille, tomato paste, the chopped onion, celery and garlic, the remaining 2 bay leaves and 1 teaspoon of salt. Cook, stirring frequently, until the vegetables are soft, about 5 minutes (add splashes of shrimp broth or water if the mixture sticks at all). Add the rice and stir to coat. Pour in the remaining broth, crushed tomatoes, thyme, cayenne, half the scallion greens and 1 teaspoon of salt. Stir to combine and bring to a simmer. Adjust the heat to low, cover and cook for 15 minutes. Add the shrimp, cover and continue to cook until the rice is tender and the shrimp are cooked through, 5 to 7 minutes more. Remove the bay leaves. Sprinkle the top of the jambalaya with the parsley and remaining scallion greens. Serve with hot sauce.
Time 1h5m Yield 8-10 serving(s) Number Of Ingredients 18 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.
Time 45m Yield 8 Number Of Ingredients 15 Steps:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Heat 1 tablespoon of olive oil and cook sausage slices until browned on both sides, 3 to 4 minutes. Remove sausage from pot and set aside. Add remaining olive oil to the pot. Add onion and garlic; cook and stir for 1 minute. Add chicken, bell pepper, and celery. Cook until chicken starts to brown on the edges, 2 to 3 minutes. Add browned sausage, diced tomatoes with liquid, shrimp, thyme, salt, seasoned salt, pepper, and hot pepper sauce, and stir until well combined. Turn off Saute function. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer 7 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and carefully remove the lid after the pressure has released completely. Serve jambalaya garnished with chopped green onions.
Time 55m Yield 2 servings. Number Of Ingredients 13 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.
Time 30m Yield 4 serving(s) Number Of Ingredients 17 Steps:
In food processor, pulse onion, celery, red pepper, and garlic until chopped fine, about six 1-second pulses, scraping down sides of bowl once or twice. Do not overprocess; vegetables should not be pureed. Heat oil in large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking, about 2 minutes. Add chicken, skin-side down, and cook until golden brown, about 5 minutes. Using tongs, turn chicken and cook until golden brown on second side, about 3 minutes longer. Transfer chicken to plate and set aside. Reduce heat to medium and add andouille; cook, stirring frequently, until browned, about 3 minutes. Using slotted spoon, transfer sausage to paper towel-lined plate and set aside. Reduce heat to medium-low, add vegetables, and cook, stirring occasionally and scraping bottom of pot with wooden spoon, until vegetables have softened, about 4 minutes. Add rice, salt, thyme, and cayenne; cook, stirring frequently, until rice is coated with fat, about 1 minute. Add tomatoes, reserved tomato juice, clam juice, chicken broth, bay leaves, and browned sausage to pot; stir to combine. Remove and discard skin from chicken; place chicken, skinned-side down, on rice. Bring to boil, reduce heat to low, cover, and simmer for 15 minutes. Stir once, keeping chicken on top, skinned-side down. Replace cover and continue to simmer until chicken is no longer pink when cut into with paring knife, about 10 minutes more;. Transfer chicken to clean plate and set aside. Scatter shrimp over rice, cover, and continue to cook until rice is fully tender and shrimp are opaque and cooked through, about 5 minutes more. While shrimp are cooking, shred chicken. When shrimp are cooked, discard bay leaves; off heat, stir in parsley and shredded chicken, and serve immediately.
Yield 12 servings Number Of Ingredients 17 Steps:
Melt butter in 6-quart saucepan or Dutch oven until sizzling; add celery, green pepper, onion and garlic. Cook over medium heat, stirring occasionally, 6-8 minutes or until vegetables are tender. Add all remaining ingredients except shrimp and hot pepper sauce. Cook over medium-high heat 5-6 minutes or until mixture comes to a full boil. Reduce heat to low. Cover; cook 20-25 minutes or until rice is fork tender. Add shrimp; continue cooking 4-5 minutes or until shrimp turn pink. Serve with hot pepper sauce.
Time 1h15m Yield 6 Number Of Ingredients 16 Steps:
Rub the chicken pieces with the paprika. Heat olive oil in a large skillet; add chicken and brown on all sides. Remove chicken from skillet. Add onion, green bell pepper, celery, and garlic. Sauté over low heat until onion is tender, about 10 minutes. Stir in sausage, tomatoes, chicken broth, rice, thyme, salt, pepper, and hot sauce. Add chicken and turn to coat with sauce. Bring to a boil. Reduce heat, cover, and simmer for 30 minutes or until chicken is tender. Stir in shrimp and cook about 3 to 5 minutes longer or just until shrimp turns pink.
More about “chicken and shrimp jambalaya recipes”
Time 1h15m Yield 4 Number Of Ingredients 15 Steps:
Place butter and sausage in a large stockpot over medium heat; cook and stir for 5-6 minutes until sausage begins to brown. Stir in paprika, cumin and cayenne; cook for 1 minute. Stir tomatoes, celery, green pepper, green onions, salt, and bay leaf into sausage mixture. Add brown rice and stir to combine. Stir in chicken stock and turn heat to low. Cover and cook for until rice is just tender, about 45 minutes. Stir in shrimp, replace lid and cook for 5 minutes. Season with salt and black pepper.
