Embark on a culinary journey to Louisiana with our tantalizing Andouille Shrimp and Chicken Jambalaya recipes. This iconic dish, deeply rooted in Cajun and Creole traditions, is a vibrant symphony of flavors and textures. Get ready to relish the holy trinity of onions, bell peppers, and celery sautéed to perfection, forming the aromatic base for this flavorful extravaganza.
Dive into the depths of our curated recipes, each offering a unique twist on this classic. From the traditional Andouille Shrimp and Chicken Jambalaya, bursting with the smokiness of andouille sausage and the briny delight of succulent shrimp, to the Vegetarian Jambalaya, a plant-based rendition that doesn't compromise on taste. Experience a taste of the bayou with our Seafood Jambalaya, teeming with an array of海の幸, or explore the richness of our Chicken and Sausage Jambalaya, where tender chicken and savory sausage create a harmonious duet.
Indulge in the versatility of Jambalaya, easily adaptable to your dietary preferences and culinary creativity. Whether you prefer the classic trinity or venture into a medley of vegetables, the essence of this dish lies in its ability to bring people together around a table, sharing stories, laughter, and the warmth of a comforting meal. So, grab your apron, gather your ingredients, and let the vibrant flavors of Jambalaya transport you to the heart of Louisiana.
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.
SHRIMP, CHICKEN, AND ANDOUILLE SAUSAGE JAMBALAYA
Make and share this Shrimp, Chicken, and Andouille Sausage Jambalaya recipe from Food.com.
Provided by Vino Girl
Categories Chicken
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 21
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.
Nutrition Facts : Calories 1546.5, Fat 78.8, SaturatedFat 25.8, Cholesterol 473.4, Sodium 2782.1, Carbohydrate 116.5, Fiber 10.3, Sugar 9.5, Protein 90.2
SHRIMP AND CHICKEN JAMBALAYA WITH ANDOUILLE SAUSAGE
Steps:
- 1. In a rondeau, heat the oil over high heat. Season the chicken legs (or rabbit) with the spice rub and brown lightly on both sides. Take out the chicken meat and sauté the sausage pieces until they are lightly browned. Remove the sausage from the rondeau--leave about 2 ozs. of the fat in the rondeau. 2. In the remaining fat and fond, gently sweat the onions, bell pepper, celery and garlic. Cover and cook until the vegetables begin to soften - approx. 10 minutes. 3. Next add the cayenne, white and black pepper and paprika. 4. Add the tomatoes with their juice, the stock, bay leaf, dried oregano. Add the browned chicken and sausage, bring to a simmer, and cook covered for 15-20 minutes--until the chicken is completely cooked. Lastly add the basil, thyme, Worcestershire, Tabasco and bring to a simmer. Remove the chicken legs and sausages and reserve warm. 5. Add the rice to the cooking liquid and simmer gently until it is just done-al dente. Hold hot. 6. Peel and devein the shrimp and reserve - you need 60 ea. 7. For pick-up: Re-heat chicken legs and sausages in a hot oven. Meanwhile season the shrimp with the spice rub and sauté in a separate sauté pan. 8. Garnish the Jambalaya topped with the green onions.
ANDOUILLE, SHRIMP AND CHICKEN JAMBALAYA
Steps:
- Combine all ingredients for the seasoning mix in a small bowl and set aside. Preheat oven to 350f. Melt the butter in a 2-quart saucepan over medium-high heat. Add the andouille sausage and cook until meat starts to brown, about 3 mins. Add the chicken and cook until the chicken turns brown, about 3-5 minutes. Add the shrimp and cook until orange, about 4 minutes. Stir frequently. Stir in the seasoning mix and 1/2 of each onion, celery, bell peppers, and garlic. Cook until vegetables become tender, about 6 minutes. Stir in tomatoes and sauce and cook about 1 minute. Stir in remaining vegatables, and remove from heat. Stir in the chicken stock and rice, and mix well. Transfer mixture to an ungreased baking pan and bake uncovered at 350f for about 1 hour or until all liquid has evaporated. Stir periodically. Before service, remove bay leaves. Let stand for 5 minutes before serving.
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make your jambalaya taste its best. Look for plump, juicy shrimp, tender chicken, and a flavorful andouille sausage.
- Don't overcrowd the pan: When cooking the jambalaya, make sure not to overcrowd the pan. This will prevent the ingredients from cooking evenly and will make the jambalaya soggy.
- Cook the rice until it is tender but still has a slight bite to it: Overcooked rice will make the jambalaya mushy. Cook the rice until it is tender but still has a slight bite to it.
- Add the vegetables towards the end of the cooking process: This will help them retain their鮮豔色彩 and nutrients.
- Season the jambalaya to taste: Jambalaya should be flavorful and spicy. Season it to taste with salt, pepper, and cayenne pepper.
Conclusion:
Jambalaya is a delicious and versatile dish that can be made with a variety of ingredients. It is a perfect meal for a party or a potluck, and it is sure to please everyone at the table. So next time you are looking for a new and exciting dish to try, give jambalaya a try. You won't be disappointed!
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