SHRIMP JAMBALAYA
"My husband enjoys many different types of food and never minds one-dish meals," writes Isabel Karon from Longville, Minnesota. This recipe is a flavorful favorite and perfect for a pair! More Quick Shrimp Dinner Recipes »
Provided by Taste of Home
Categories Dinner
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.
Nutrition Facts : Calories 240 calories, Fat 14g fat (8g saturated fat), Cholesterol 127mg cholesterol, Sodium 915mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 3g fiber), Protein 15g protein.
CHEF JOHN'S SAUSAGE & SHRIMP JAMBALAYA
While true jambalaya is really more of a thicker rice stew than a soup, it's one of those dishes that more stock can be added to easily make it into a soup recipe. Serve garnished with green onion.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews 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.
Nutrition Facts : Calories 495.3 calories, Carbohydrate 37.3 g, Cholesterol 220.9 mg, Fat 25.2 g, Fiber 5.3 g, Protein 30.3 g, SaturatedFat 9.9 g, Sodium 1909.3 mg, Sugar 3.1 g
SHRIMP JAMBALAYA
This Cajun dish is perfect if you want to impress dinner guests but don't want to spend a ton of money. Make your shrimp work double duty: use the shells to make a shrimp broth that enhances the flavor of the dish.
Provided by Food Network Kitchen
Categories main-dish
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.
JAMBALAYA WITH SHRIMP AND HAM
Provided by Ellie Krieger
Categories main-dish
Time 55m
Yield 4 servings (serving size is 2 cups)
Number Of Ingredients 19
Steps:
- Heat the oil in a large Dutch oven over a medium heat. Add the onion, peppers and garlic and saute until they begin to soften, about 10 minutes. Mix in the next 11 ingredients, salt through the diced tomatoes. Bring to a boil. Stir in the rice, cover, reduce heat and simmer for about 20 minutes, or until rice is done and most of the liquid is absorbed. Add the shrimp and cook, covered, for 5 minutes more, or until shrimp is cooked through. Season with salt and pepper, to taste. Serve with hot pepper sauce.
Nutrition Facts : Calories 440 calorie, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 190 milligrams, Sodium 1040 milligrams, Carbohydrate 50 grams, Fiber 3 grams, Protein 38 grams, Sugar 7 grams
HEALTHY SHRIMP JAMBALAYA
There is nothing like a delicious meal that you make in one pot! Low in fat and high in flavour, this counts for only 8 WW points. Enjoy!
Provided by Nif_H
Categories One Dish Meal
Time 35m
Yield 4 large bowls, 4 serving(s)
Number Of Ingredients 16
Steps:
- Thaw shrimp according to package instructions; reserve in refrigerator until ready to use.
- Heat oil in a large skillet over medium heat. Add onions, garlic, salt, pepper, paprika and hot pepper flakes. Cook until golden, about 5 minutes. Stir in rice until grains are shiny and coated. Pour in tomato juice, broth and lemon juice; bring to a boil. Cover; reduce heat to medium and simmer 15 minutes.
- Increase heat to medium and stir in corn and green pepper. Cover again and cook 5 minutes or until rice is tender. Stir in shrimp and cook,, covered, until heated through, about 2 minutes.
- Let stand 5 minutesbefore serving. Squeeze lemon juice from lemon over rice and garnish with green onions.
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Ratings 40Calories 310 per servingCategory Main Course
- In a large heavy-bottomed pot or Dutch oven, heat ½ tablespoon olive or avocado oil over medium heat. Add sliced sausage and cook until browned on both sides, stirring occasionally. Transfer sausage to a plate.
- Add 1 tablespoon oil. Add garlic, onion, bell pepper, and celery; sauté until softened, about 5-7 minutes over medium heat.
- Add Cajun seasoning, starting with 1 ½ tablespoons, black pepper, salt, and optional cayenne pepper to pot; stir. Add tomatoes, chicken broth, and sausage to pot, and stir to mix.
- Bring mixture to a boil then reduce heat to low; simmer for 25-35 minutes or until thickened and liquid is reduced.
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