Shrimp And Sausage Jambalaya Food

SHRIMP & ANDOUILLE SAUSAGE JAMBALAYA

Steps:

• In a Dutch oven, saute onion, celery, green bell pepper, and garlic in butter until tender.
• Add the next 9 ingredients; bring to a boil.
• Reduce heat; cover and simmer until rice is tender, approximately 25 minutes.
• Add shrimp and parsley; simmer, uncovered, until shrimp are cooked, approximately 7-10 minutes.

SHRIMP AND SMOKED SAUSAGE JAMBALAYA

Steps:

• Heat oil in a large Dutch oven over medium-high. Add sausage; cook about 6 minutes, stirring occasionally, until lightly browned. Add onion, celery, bell pepper, garlic, and jalapeno. Cook 5-6 minutes, stirring frequently, until vegetables are softened. Add rice and cook, stirring constantly, 30 seconds.
• Add stock, tomatoes, salt, and cayenne pepper. Bring to a boil; cover, reduce heat to medium-low, and simmer until rice is just tender, 10 minutes. Add shrimp, cover, and cook until shrimp turn pink, about 4 minutes. Remove from heat. Stir in scallions and lemon juice. Garnish with additional scallions.

SHRIMP AND SAUSAGE JAMBALAYA

Steps:

• Heat oil in a large saucepan over medium heat.
• Add sausage and cook for 2 minutes.
• Add onions, bell peppers and celery.
• Season with salt and cayenne and saute for 6 to 8 minutes or until golden, wilted and soft.
• Add rice and stir to coat evenly.
• Add tomatoes with juice, garlic, bay leaves, water and thyme.
• Cover and cook over medium heat for about 20 minutes.
• Season shrimp with salt and cayenne.
• Add to mixture and cook for 10 more minutes.
• Cook until rice is tender, liquid is absorbed and shrimp is pink.
• Remove from heat and let stand covered for about 5 minutes.
• Remove bay leaves and stir in green onions and serve.

SAUSAGE AND SHRIMP JAMBALAYA

Steps:

• Enjoy!

SHRIMP AND SAUSAGE JAMBALAYA

Steps:

• In a large heavy saucepan, cook the sausage over moderate heat until browned. With a slotted spoon, transfer the sausage to a plate.
• Chop the scallions, reserving the dark green parts for garnish; add the white and pale green parts to the saucepan. Add the green pepper, celery, and garlic. Cook over moderate heat, stirring, for 5 minutes. Add the broth, rice, thyme, and reserved sausage. Bring the mixture to a boil. Reduce the heat to a simmer and cook the jambalaya, covered, for 10 minutes. Stir in the shrimp and pepper and cook the mixture, covered, for 10 to 15 minutes more or until the shrimp are just done and the rice is tender.
• Serve the jambalaya sprinkled with the reserved scallion greens.

SHRIMP & SAUSAGE JAMBALAYA RECIPE (VIDEO)

Steps:

• Preheat a large cast-iron pot or pan over medium heat. Add the sausage and it brown on all sides. Remove the sausage from the pan and add the cubed chicken. Season it lightly with salt and fry it for 6 to 7 minutes, until well browned all over.
• Next, add the onion, bell pepper, garlic, and celery. Sauté the ingredients for a few minutes, then add the spices. Cook for another 2 to 3 minutes.
• Add the tomato sauce and chicken broth and return the sausage back into the pan. Cover the pan with a lid and bring to a simmer; simmer for 15 to 20 minutes. Sprinkle the rice in an even layer over the broth. Close the pan again and cook for 10 minutes.
• After 10 minutes, add the shrimp. Place it over the top of the rice and sausage; close the pan and let the rice finish cooking. If all the broth evaporates before rice is done, add more broth is small amounts, as needed.
• Serve hot with a garnish of green onions or cilantro.

SHRIMP AND SAUSAGE JAMBALAYA

Steps:

• In a large stockpot, heat olive oil over medium heat. Add sausage and sauté until sausage begins to brown. Remove sausage and set aside.
• In the same pot, melt butter and add onion and peppers. Sauté for 8 minutes until onions start to become translucent.
• Stir in tomatoes, garlic, oregano, Seafood Magic, and tomato paste. Add chicken broth and bring to a boil.
• Add sausage back to the stockpot, lower the heat, and simmer for 15 minutes.
• Add lemon juice and shrimp, cover, and remove from heat.

SAUSAGE & SHRIMP JAMBALAYA

Steps:

• Cook sausage in 1 Tbsp. dressing in large skillet on medium-high heat 3 min. or until evenly browned, stirring occasionally. Remove from skillet; cover to keep warm.
• Add remaining dressing, peppers, onions and celery to skillet; cook on medium heat 5 to 7 min. or until vegetables are crisp-tender, stirring occasionally. Add garlic; cook and stir 1 min. Stir in rice; cook 1 min., stirring frequently.
• Stir in tomatoes, broth, water, bay leaf and sausage. Simmer on medium-low heat 25 to 30 min. or until rice is tender and most the liquid is absorbed, stirring occasionally.
• Add shrimp; stir. Cover; cook 5 min. or until shrimp turn pink and all the liquid is absorbed, stirring occasionally. Remove and discard bay leaf. Sprinkle rice mixture with parsley.

SHEET-PAN SHRIMP AND SAUSAGE JAMBALAYA

Steps:

• Preheat the oven to 425 °F.
• On a large rimmed baking sheet, place 6 ounces sliced andouille sausage and 1 ½ cups sliced yellow onion. Drizzle with 1 tablespoon olive oil and ½ teaspoon Creole seasoning. Toss to coat well. Bake in the preheated oven until the sausage blisters and the onions are softened for about 8 minutes.
• Meanwhile, in a bowl, toss 12 ounces large peeled, deveined raw shrimp with 1 teaspoon Creole seasoning and the remaining 1 tablespoon olive oil.
• Remove the baking sheet from the oven and arrange the seasoned shrimp in an even layer over the sausage mixture. Return to the oven, and bake until pink for about 4 minutes.
• Stir together 2 packages rice, 1 ½ cups chunky salsa, and the remaining ½ teaspoon Creole seasoning.
• Remove the baking sheet from the oven and spoon the rice over and around shrimp and sausage, and return to the oven. Bake until the rice is heated through and tender for about 6 minutes.
• Garnish with thinly sliced scallions, and serve hot.

CHEF JOHN'S SAUSAGE & SHRIMP JAMBALAYA

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.

SHRIMP AND SAUSAGE JAMBALAYA

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.