CHICKEN & SHRIMP JAMBALAYA
Chicken and shrimp jambalaya is a spicy Cajun stew that serves up a taste of New Orleans!
Provided by Land O'Lakes
Categories Pasta and noodles Shellfish Chicken Shrimp Spicy Main Course Seafood Meat, poultry, and seafood Meat, poultry, and seafood Seafood Meat, poultry, and seafood Main Course
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.
Nutrition Facts : Calories 320 calories, Fat 18 grams, SaturatedFat grams, Transfat grams, Cholesterol 115 milligrams, Sodium 610 milligrams, Carbohydrate 18 grams, Fiber 0 grams, Sugar grams, Protein 21 grams
INSTANT POT® JAMBALAYA WITH SHRIMP AND CHICKEN
This easy jambalaya is made all in one pot--your Instant Pot®! Heat lovers can double the hot pepper sauce to give it an extra kick. Serve over white rice.
Provided by fabeveryday
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
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.
Nutrition Facts : Calories 320.5 calories, Carbohydrate 7.2 g, Cholesterol 144 mg, Fat 19.2 g, Fiber 1.5 g, Protein 27.4 g, SaturatedFat 5.7 g, Sodium 939.4 mg, Sugar 3.6 g
CHICKEN AND SEAFOOD JAMBALAYA
Yield 4 servings
Number Of Ingredients 21
Steps:
- Combine seasonings in a small bowl and set aside. In a 4 qt saucepan, heat olive oil over medium heat. Add ham and sausage and saute until crisp, about 5 to 8 minutes stirring frequently. Add onions, celery and bell pepper and saute until tender but firm, about 5 minutes. Add the chicken. Raise heat to high and cook one minute, stirring constantly. Reduce heat to medium and add seasonings and garlic. Cook 3 minutes. Add tomatoes and cook another 5 minutes, stirring frequently. Add the tomoato sauce and cook 7 minutes. Stir in stock and bring to boil. Stir in green onions and cook 3 minutes. Add rice and shrimp. stir well and remove from heat. Transfer to baking pan or casserole dish, cover and bake at 350 until rice is tender but crunchy, about 20 to 30 minutes.
CHICKEN, SHRIMP AND ANDOUILLE JAMBALAYA
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. :)
Provided by PalatablePastime
Categories One Dish Meal
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.
CHICKEN AND SHRIMP JAMBALAYA
Make and share this Chicken and Shrimp Jambalaya recipe from Food.com.
Provided by That Napa Chicken R
Categories One Dish Meal
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.
Nutrition Facts : Calories 876.9, Fat 34.9, SaturatedFat 10.5, Cholesterol 332.4, Sodium 2071.8, Carbohydrate 78.2, Fiber 3.9, Sugar 9.1, Protein 59.7
CHICKEN AND SHRIMP JAMBALAYA
This is one of my husband's favorites, and he's a picky eater, so you know it's good! Some folks are surprised how well chicken and shrimp complement each other.
Provided by Taste of Home
Categories Dinner
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.
Nutrition Facts : Calories 386 calories, Fat 12g fat (5g saturated fat), Cholesterol 158mg cholesterol, Sodium 986mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges
CHICKEN AND SAUSAGE JAMBALAYA
Categories Chicken Rice Low/No Sugar Mardi Gras Sausage Bell Pepper Potluck Bon Appétit
Yield Serves 8
Number Of Ingredients 14
Steps:
- Heat oil in heavy large pot over high heat. Working in batches, add chicken and cook until brown on all sides, about 8 minutes per batch. Transfer chicken to platter. Reduce heat to medium-high; add onion, bell peppers, parsley and garlic to pot. Sauté until onions are tender, about 5 minutes. Add sausage, bay leaves, chili powder, thyme, cayenne pepper and cloves; sauté until spices are fragrant and flavors blend, about 5 minutes. Add rice; stir to coat.
- Pour broth over rice mixture in pot. Add chicken; press to submerge in liquid. Bring to boil. Reduce heat to low, cover and cook until liquid is absorbed, rice is tender and chicken is cooked through, about 35 minutes. Remove bay leaves. Season with salt, pepper and more cayenne pepper, if desired. Serve hot.
More about "chicken and seafood jambalaya recipes"
CHICKEN AND SEAFOOD JAMBALAYA - BETTER THAN BOUILLON
From betterthanbouillon.com
Estimated Reading Time 50 secs
- Add the oil to a large ovenproof sauté pan over medium high heat. Add the chicken thighs to the pan and brown for 2 - 3 minutes. Add the onion, bell pepper and celery to the pan and cook for 2 - 3 minutes more. Add the garlic, sausage, ham, Hot Sauce, and Cajun seasoning to the pan and cook for 1 minute more. Add the Roasted Chicken broth and rice to the pan, stir, remove from the heat and cover tightly with aluminum foil.
- Place the pan directly into the oven and cook for 20 minutes. Carefully remove the pan from the oven and add the shrimp to the top, do not stir. Cover and place back in the oven for 10 minutes.
CHICKEN AND SHRIMP JAMBALAYA RECIPE | MYRECIPES
From myrecipes.com
5/5 (16)Calories 373 per servingServings 8
- Heat a large skillet over high heat. Add oil to pan; swirl to coat. Add chicken; cook 4 minutes, stirring occasionally. Place chicken in an electric slow cooker.
- Add onion, bell pepper, celery, and garlic to pan; sauté 4 minutes or until tender. Add onion mixture, turkey kielbasa, and next 5 ingredients (through chicken broth) to slow cooker. Cover and cook on LOW for 5 hours.
- Cook rice according to package directions. Add cooked rice and remaining ingredients except parsley garnish to slow cooker. Cover and cook on HIGH 15 minutes or until shrimp are done. Garnish with parsley leaves, if desired.
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