Sausage Prawn Jambalaya Recipes

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.

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.

SAUSAGE & PRAWN JAMBALAYA

Steps:

• Fry the sausages in a large, deep, lidded frying pan until golden all over, then remove and set aside. Heat a little oil (unless there is enough fat from the sausages already in the pan) and gently cook the onion for 5 mins until soft.
• Add the pepper, garlic and paprika, and cook for a few mins more, then stir in the rice, mixing to coat all the grains well. Tip in the tomatoes and enough stock to just cover the rice. Simmer with the lid on for about 10-12 mins until the rice is tender. Add more stock if you need to during cooking.
• About 5 mins before the end of the cooking time, slice the sausages and return them to the pan. Cover and continue to cook until the rice is tender. Stir through the prawns, put the lid on and leave to heat through. Season and serve immediately.

SAUSAGE AND SHRIMP JAMBALAYA

Steps:

• Enjoy!

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.

SAUSAGE JAMBALAYA

Steps:

• In heavy skillet, saute the sausage, onion, green pepper and garlic in oil until vegetables are tender. Add chicken and ham; cook for 5 minutes. Stir in the remaining ingredients. , Transfer to a 2-qt. baking dish. Cover and bake at 350° for 1 hour or until rice is tender and liquid absorbed.

QUICK SAUSAGE AND SHRIMP JAMBALAYA

Steps:

• Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring, until softened, 5 to 7 minutes. Add the sausage and cook until starting to brown, about 5 minutes.
• Add the celery and bell pepper and cook until softened, 5 to 7 minutes longer. Stir in the garlic and cook until fragrant, about 1 minute. Stir in the tomato paste and cook until very fragrant, about 1 minute.
• Reduce the heat to low. Sprinkle the Creole seasoning, salt and pepper on top. Stir in the tomatoes and rice and cook until warmed through. Taste and stir in additional salt and pepper if needed. Stir in the shrimp and heat through. Stir in the hot sauce. Sprinkle with the scallions. Serve warm.

SHRIMP, SAUSAGE, AND FISH JAMBALAYA

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.