Best 8 Jons Easy Shrimp Jambalaya Recipes

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**Unveiling the Treasures of Jon's Easy Shrimp Jambalaya: A Culinary Journey into Creole Delights**

Prepare to embark on a tantalizing culinary adventure as we delve into the realm of Jon's Easy Shrimp Jambalaya, a dish that encapsulates the vibrant essence of Creole cooking. Originating from the bustling heart of Louisiana, this one-pot wonder weaves together an intricate tapestry of flavors, textures, and aromas that will transport your taste buds to a realm of pure bliss.

With its humble beginnings in the bustling kitchens of New Orleans, jambalaya has evolved into a beloved staple, cherished by locals and visitors alike. This iconic dish seamlessly blends the culinary traditions of French, Spanish, and African cultures, resulting in a symphony of flavors that dances upon the palate.

Our culinary expedition begins with Jon's Easy Shrimp Jambalaya, a simplified yet delectable rendition of this classic Creole creation. This recipe masterfully orchestrates a harmonious blend of succulent shrimp, tender chicken, and the "holy trinity" of Creole cooking – celery, onions, and bell peppers – all simmering in a rich and flavorful broth infused with the essence of Cajun spices.

But our journey doesn't end there. This article also unveils a treasure trove of additional jambalaya recipes, each offering a unique twist on this beloved dish. From the classic Cajun Jambalaya, brimming with andouille sausage and smoky tasso ham, to the Vegetarian Jambalaya, bursting with an array of colorful vegetables, there's a recipe here to suit every palate and preference.

As you embark on this culinary odyssey, you'll discover the secrets of creating the perfect jambalaya rice, the backbone of this iconic dish. Learn how to achieve that perfect balance of chewiness and tenderness, ensuring each bite is a harmonious blend of flavors and textures.

So gather your ingredients, fire up your stove, and let's embark on this delightful journey into the world of Jon's Easy Shrimp Jambalaya and its captivating companions. Prepare to tantalize your taste buds and immerse yourself in the vibrant tapestry of Creole cuisine. Your taste buds will thank you for it!

Let's cook with our recipes!

EASY JAMBALAYA RECIPE (CHICKEN, SHRIMP AND ANDOUILLE SAUSAGE)



Easy Jambalaya Recipe (Chicken, Shrimp and Andouille Sausage) image

Easy Jambalaya with Chicken, Shrimp and Andouille Sausage in under 45 minutes. Served over rice or cooked with rice for a one pot meal.

Provided by Sabrina Snyder

Categories     Main Course

Time 45m

Number Of Ingredients 13

2 tablespoons canola oil
1 pound andouille sausage links (, sliced)
1 large onion (, chopped)
1 red bell pepper (, finely chopped)
2 stalks celery (, thinly sliced)
2 chicken breasts (, skinless, boneless, cut into chunks)
1 can (28 ounces) diced tomatoes
2 cups chicken broth
½ teaspoon dried thyme
2 teaspoons dried oregano
1 tablespoon Cajun seasoning
½ teaspoon cayenne pepper
1 pound shrimp (, 13-15 count)

Steps:

  • Add canola oil to your dutch oven on medium high heat.
  • Add the sausage to the pan and cook until crisp and browned.
  • Remove the sausage and add in the onion, bell pepper and celery.
  • Cook for 5-7 minutes, stirring every few minutes.
  • Reduce the heat and add the chicken, tomatoes, broth, thyme, oregano, cajun seasoning and cayenne and cook, covered, for 15-20 minutes.
  • Add the shrimp and sausage, stir and cook for 3-5 minutes, uncovered, before serving.

Nutrition Facts : ServingSize 1 g, Calories 165 kcal, Carbohydrate 2 g, Protein 24 g, Fat 6 g, Cholesterol 179 mg, Sodium 730 mg, Fiber 1 g

ONE-POT SAUSAGE AND SHRIMP JAMBALAYA



One-Pot Sausage and Shrimp Jambalaya image

Provided by Stacey Little | Southern Bite

Categories     Main Course

Number Of Ingredients 13

2 tablespoons vegetable or olive oil
1 pound cajun or andouille sausage, sliced into 1/4-inch rounds
1 large onion, diced
1 large bell pepper, seeded and diced
2 ribs celery, diced
3 cloves garlic, minced
4 cups chicken broth
1 (15-ounce) can Red Gold Crushed Tomatoes
1 (14.5-ounce) can Red Gold Diced Tomatoes
1 teaspoon Creole seasoning (or more)
2 cups parboiled or converted rice
sliced green onions for garnish, optional
1 pound large shimp, peeled and deveined

Steps:

  • Heat the oil in a stock pot or large dutch oven of medium-high heat. Add the sliced sausage and cook, stirring frequently, until the sausage has browned. Use a slotted spoon to remove the sausage to a plate. Set aside.
  • Add the diced onion, bell pepper, and celery. Cook until the vegetables are tender - about 5 minutes. Add the garlic and cook for about 1 minute.
  • Add the broth, Red Gold Crushed Tomatoes, and Red Gold Diced Tomatoes. Add the Creole seasoning. Bring to a boil. Stir in the rice and browned sausage. Reduce the heat to a simmer and cover. Cook about 20 minutes, stirring occasionally, until the rice is tender to your liking. Taste and add additional Creole seasoning or salt and pepper to your taste. Add the shrimp and cover. Cook for an additional 3 to 5 minutes or until the shrimp are pink and cooked through. Allow to rest for about 5 minutes, then stir and serve topped with sliced green onions, if desired.

SHRIMP JAMBALAYA



Shrimp Jambalaya image

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

1 pound shell-on shrimp
1 teaspoon black peppercorns
1 onion, 1 half left intact, the other chopped
3 celery stalks, 1 cut into large chunks and 2 chopped
5 garlic cloves, 3 crushed and 2 chopped
4 bay leaves
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 green bell pepper, chopped
1 bunch scallions, chopped, white and green parts separated
1 bunch scallions, chopped, white and green parts separated
2 links (about 5 1/2 ounces) andouille sausage, chopped
1 tablespoon tomato paste
Kosher salt
1 cup long-grain rice
One 15-ounce can crushed tomatoes
1 teaspoon dried thyme
Large pinch cayenne pepper
1/2 cup parsley leaves, roughly chopped
Louisiana-style hot sauce, for serving

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.

SHRIMP JAMBALAYA



Shrimp Jambalaya image

The chef Paul Prudhomme's unassailably authentic seafood jambalaya requires two hours of cooking time, apart from the preparation. This version stands up reasonably well, and cuts down the preparation and cooking time to just under 60 minutes.

Provided by Pierre Franey

Categories     dinner, sauces and gravies, main course

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 17

2 pounds shrimp in the shell
2 tablespoons corn, peanut or vegetable oil
2 tablespoons flour
1 cup finely chopped onion
1 cup finely chopped green onions or scallions
1 cup finely chopped green pepper
1 cup finely chopped celery
1 tablespoon finely minced garlic
1 cup cooked ham cut into 1/2-inch cubes
2 cups crushed imported tomatoes
1/2 teaspoon dried thyme
1 teaspoon dried crushed oregano
1 cup uncooked long-grain rice, optional, or serve the dish with Creole rice (see recipe)
Salt to taste if desired
Freshly ground pepper to taste
5 cups shrimp broth (see recipe) or water
1/2 cup finely chopped green onion or scallions, optional, for garnish

Steps:

  • Peel and devein the shrimp. The shells may be used to make a broth (see recipe).
  • Heat the oil in a kettle or large saucepan with a heavy bottom over medium heat. Add the flour, and cook, stirring constantly, until lightly browned. Do not burn.
  • Add the onion, green onions, green pepper, celery and garlic. Cook, stirring, until wilted. Add ham and stir. Add the tomatoes, thyme and oregano, and bring to a boil. Stir in the uncooked rice, if desired. Add salt, pepper and shrimp broth. Reduce heat to medium-low, and simmer, uncovered, about 25 minutes; add the shrimp and stir. Cook about 10 minutes longer or until it has thickened, but is still slightly soupy. Serve in bowls with chopped green onions on the side as an optional garnish.

Nutrition Facts : @context http, Calories 288, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 8 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 975 milligrams, Sugar 3 grams, TransFat 0 grams

SKILLET SHRIMP JAMBALAYA



Skillet Shrimp Jambalaya image

Spice up this shrimp and rice dish to your taste by increasing the amount of Creole seasoning and cayenne pepper. Add a few drops of hot pepper sauce, too. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 12

1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
1/4 cup butter, cubed
3 cups vegetable broth
1-1/2 cups uncooked long grain rice
2 teaspoons Creole seasoning
1/2 teaspoon Worcestershire sauce
1/8 to 1/4 teaspoon cayenne pepper
2 cans (14-1/2 ounces each) diced tomatoes, drained
1 pound cooked medium shrimp, peeled and deveined
1-1/2 cups frozen peas

Steps:

  • In a large skillet, saute the onion, celery and green pepper in butter until tender. Add the broth, rice, Creole seasoning, Worcestershire sauce and cayenne. , Bring to a boil. Reduce heat to low; cover and cook for 15-20 minutes or until rice is tender. Stir in the tomatoes, shrimp and peas; heat through.

Nutrition Facts : Calories 397 calories, Fat 10g fat (5g saturated fat), Cholesterol 135mg cholesterol, Sodium 1141mg sodium, Carbohydrate 54g carbohydrate (10g sugars, Fiber 5g fiber), Protein 23g protein.

EASY SHRIMP JAMBALAYA



Easy Shrimp Jambalaya image

This Southern dish is my family's favorite. They love the hearty combination of sausage, shrimp and rice. I appreciate the fact that it cooks in one pot for a marvelous meal.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6-8 servings.

Number Of Ingredients 11

3/4 pound bulk hot or mild Italian sausage
1/2 cup chopped onion
1/2 cup chopped green pepper
1 garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) chicken broth
2 cups diced fully cooked ham
3/4 cup uncooked long grain rice
1 bay leaf
1/4 teaspoon dried thyme
1 pound fresh medium shrimp, peeled and deveined

Steps:

  • In a large skillet, cook sausage until browned; drain. Stir in onion and green pepper until vegetables are tender. Add garlic; cook 1 minute longer. Add the tomatoes, broth, ham, rice, bay leaf and thyme; cover and simmer for 20-25 minutes or until tender. , Stir in shrimp; cover and cook for 3-4 minutes or until shrimp turn pink. Remove bay leaf.

Nutrition Facts :

SHRIMP AND SAUSAGE JAMBALAYA



Shrimp and Sausage Jambalaya image

Provided by Food Network

Categories     main-dish

Yield 6 to 8 servings

Number Of Ingredients 24

1 tablespoon olive oil
1 pound sausage, such as kielbasa or andouille, sliced
1 pound smoked ham, cubed
1 tablespoon butter
1 medium onion, diced
1 cup diced celery
1 green bell pepper, cored and diced
1 red bell pepper, cored and diced
1 cup seeded and diced tomato
3 garlic cloves, minced
1 jalapeno pepper, seeded and minced OR 1/2 teaspoon cayenne
2 teaspoons diced fresh oregano
1 teaspoon diced fresh thyme
2 tablespoons tomato paste
6 cups chicken stock, preferably homemade
3 cups long-grain rice, rinsed
3 bay leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 to 8 dashes hot sauce, optional (recommended: Tabasco)
1/2 cup chopped scallions, divided
3/4 cup chopped fresh parsley, divided
1/4 cup freshly squeezed lemon juice
1 pound medium shrimp, deveined (20 to 24 count)

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.

SHRIMP JAMBALAYA



Shrimp Jambalaya image

Something for that day you just don't really want to cook but want to use a slow cooker.

Provided by ANGIEQ

Categories     Soups, Stews and Chili Recipes     Stews     Jambalaya Recipes

Time 10h

Yield 8

Number Of Ingredients 13

1 pound boneless, skinless chicken thighs, cut into 2-inch pieces
2 stalks celery, thinly sliced
1 medium green bell pepper, cut into 1 inch pieces
1 medium onion, chopped
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes, with liquid
1 tablespoon white sugar
½ teaspoon salt
½ teaspoon dried Italian seasoning
¼ teaspoon cayenne pepper
1 bay leaf
1 cup uncooked orzo pasta
1 pound cooked shrimp, peeled and deveined

Steps:

  • In a slow cooker, mix chicken, celery, green bell pepper, onion, garlic, tomatoes with liquid, sugar, salt, Italian seasoning, cayenne pepper, and bay leaf. Cover, and cook on Low 7 to 9 hours.
  • Remove bay leaf from the chicken mixture, and stir in orzo. Increase heat to High. Cook 15 minutes, until orzo is tender.
  • Stir in shrimp, and cook 2 minutes, until shrimp are heated through.

Nutrition Facts : Calories 270.4 calories, Carbohydrate 30 g, Cholesterol 144.9 mg, Fat 5 g, Fiber 3.4 g, Protein 26.8 g, SaturatedFat 1.4 g, Sodium 440.7 mg, Sugar 3.7 g

Tips:

  • Mise en Place: Before you start cooking, make sure you have all of your ingredients prepped and measured. This will help the cooking process go smoothly and quickly.
  • Use Fresh, High-Quality Ingredients: The fresher and better the quality of your ingredients, the better your jambalaya will taste. Look for plump, juicy shrimp, and fresh vegetables.
  • Cook the Rice Perfectly: The rice is the foundation of jambalaya, so it's important to cook it perfectly. Use a long-grain rice, such as basmati or jasmine, and cook it according to the package directions.
  • Don't Overcook the Shrimp: Shrimp cooks quickly, so be careful not to overcook it. Overcooked shrimp will be tough and rubbery.
  • Add the Vegetables at the End: The vegetables in jambalaya should be cooked just until they are tender-crisp. Adding them too early will make them mushy.
  • Season to Taste: Jambalaya should be flavorful and spicy, so don't be afraid to season it to taste. Add more Cajun seasoning, salt, or pepper until you reach the desired flavor.

Conclusion:

Jon's Easy Shrimp Jambalaya is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's packed with flavor and sure to please everyone at the table. With a few simple tips and tricks, you can make this jambalaya even better. So what are you waiting for? Head to the kitchen and start cooking!

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