Jambalaya With Shrimp And Andouille Sausage Recipes

Steps:

• Heat the canola oil in a Dutch oven or heavy-gauge pot over high heat. Add the sausage and cook, stirring occasionally, about 6 minutes. Add the bell pepper, onion, celery, and garlic, and season with cayenne pepper and salt and pepper, to taste. Cook stirring, until well browned, about 8 minutes. Stir in the tomatoes, shrimp, oysters, and bay leaves. Add the rice, stir gently; then add the stock. Gently move the spoon across the bottom of the pot, to make sure that the rice is not sticking. Bring to a boil, lower the heat and simmer, covered, until the rice has absorbed most of the liquid, about 15 minutes. Remove from the heat and let sit, covered, for 8 minutes.
• To serve, transfer to a serving bowl, and mix in the green onions. Season with hot sauce.

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.

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.

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.

Steps:

• Melt butter in a heavy-bottomed pot over medium-high heat. Cook andouille sausage in the melted butter until completely browned, about 5 minutes. Remove the sausage with a slotted spoon to a plate lined with paper towel.
• Cook and stir onion, celery, and green bell pepper in the butter remaining in the pot until the onion becomes translucent, 5 to 10 minutes.
• Stir garlic into the onion mixture; cook and stir together for 1 minute.
• Stir tomato paste through the vegetable mixture; cook and stir another 3 to 5 minutes.
• Return andouille sausage to the pot along with diced tomatoes, Worcestershire sauce, Cajun seasoning, and black pepper; stir to combine.
• Pour chicken broth over the sausage mixture; bring to a boil.
• Stir rice into the mixture, place a cover on the pot, reduce heat to medium-low, and cook undisturbed until the rice is tender, 25 to 30 minutes.
• Add shrimp and cod to the rice mixture. Increase heat to medium-high and cook until the mixture comes to a boil; reduce heat again to medium-low and cook uncovered another 10 minutes, stirring occasionally.
• Season with salt and fold parsley into the jambalaya to serve.

Steps:

• Preheat a large cast-iron pot over high heat.
• Lower the heat to medium-high and add the sausage and bacon.
• Cook the meat as evenly as possible, stirring slowly, until the fat is released.
• Season the chicken with salt and pepper, add it to the pot, and turn the heat to high.
• Once the chicken has browned, add the celery, onions, green pepper, and garlic.
• Continue to stir, allowing the ingredients to brown without burning.
• Lower the heat to medium and stir in the thyme, bay leaf, paprika, cayenne, and rice.
• Keep stirring for 5 to 7 minutes over medium heat.
• Add the tomatoes and broth, raise the heat back to high until the liquid boils, and then cover and reduce to a low simmer for 15 minutes.
• Season the shrimp and crawfish (if using) with salt and pepper, and add them to the pot.
• Keep the pot covered for an additional 5 minutes before removing from the heat and adding the green onions.
• Check for seasonings. Add salt, pepper, and the celery salt.

Steps:

• Heat olive oil in a large dutch oven over medium high heat. Add chopped onion, chopped bell pepper, minced garlic, and sausage; saute' 5 minutes or until vegetables are tender.
• Add rice and the next 7 ingredients (through bay leaf); cook 2 minutes.
• Add broth, water, tomato paste, hot pepper sauce, and diced tomatoes; bring to a boil.
• Cover, reduce heat, and simmer 20 minutes.
• Add shrimp; cook 5 minutes. Let stand 5 minutes. Discard bay leaf. Stir in parsley.