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 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.
SMOKED SAUSAGE AND SHRIMP JAMBALAYA
My Louisiana-native boyfriend loves this!! Inspired by a combination of recipes, but tweaked to my own tastes, this makes a medium spicy, saucy jambalaya. I used white sushi rice for an extra creamy, almost risotto-like texture. The addition/omission of the hot pepper and amount of hot sauce will determine the heat factor. You can omit the wine and use all stock if you'd like. Delicious with hot garlic bread!
Provided by c.walsh
Categories White Rice
Time 50m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Sprinkle shrimp with creole seasoning, set aside.
- Saute smoked sausage in half the oil til browned. Set aside.
- In the same pan, saute onion, peppers and celery in remaining oil until the onion turns translucent (about 5-7 minutes).
- Add garlic, tomato, bay leaves, worcestershire, and hot sauce, saute 2 minutes.
- Add rice, saute 2 more minutes.
- Slowly add broth and wine, stirring constantly, heat to a boil. Cover and simmer over low heat 15 minute.
- Stir in shrimp and sausage, cover and cook 10 more minutes. Add parsley, remove from heat and stir.
Nutrition Facts : Calories 524.1, Fat 23.8, SaturatedFat 7.5, Cholesterol 127.8, Sodium 1113.2, Carbohydrate 40.3, Fiber 1.7, Sugar 4.2, Protein 29.7
SMOKED SAUSAGE AND SHRIMP JAMBALAYA
Make and share this Smoked Sausage and Shrimp Jambalaya recipe from Food.com.
Provided by Merle 1
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut sausage into 1/4 " slices.
- Saute garlic, sausage, pepper, and onion until pepper is soft.
- Add water, rice,salt, cayenne, and Tabasco.
- Bring to boil and reduce heat.
- simmer covered for 15 minutes.
- Add tomatoes and shrimp.
- Cook until shrimp are pink, stirring occasionally.
Nutrition Facts : Calories 506.8, Fat 31, SaturatedFat 10.3, Cholesterol 113.2, Sodium 1905.8, Carbohydrate 28.1, Fiber 1, Sugar 1.3, Protein 27.6
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