Best 5 Shrimp And Chorizo Jambalaya Recipes
Embark on a culinary journey to the heart of Louisiana with our tantalizing Shrimp and Chorizo Jambalaya recipe. This iconic dish, deeply rooted in Creole tradition, is a vibrant symphony of flavors and textures that will transport your taste buds to the vibrant streets of New Orleans.
Prepared with succulent shrimp, smoky chorizo sausage, aromatic vegetables, and a medley of herbs and spices, this jambalaya is a true feast for the senses. Dive into our carefully curated collection of recipes, each offering a unique twist on this classic dish. From the traditional Jambalaya with Chicken and Sausage to the vegetarian-friendly Jambalaya with Okra and Tomatoes, and the seafood extravaganza of Jambalaya with Shrimp, Mussels, and Calamari, we have something to satisfy every palate.
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.
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 AND CHORIZO JAMBALAYA
This spicy, zingy Creole dish with juicy shrimp can be frozen for up to 1 month. To freeze: transfer to a container, label and freeze for up to 1 month. To eat: defrost at room temperature for 8 hours, or in the fridge for 24 hours. Microwave in portions, 2 at a time, on full power for 3 minutes (for a 900W microwave), gently stirring halfway, until piping hot throughout. Serve with Tabasco and lime wedges.
Provided by English_Rose
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cook the chorizo in a wide, deep frying pan over a medium-high heat, stirring occasionally, for 3-4 minutes. Remove with a slotted spoon and drain on kitchen paper.
- Add the peppers, onion, celery, garlic and chili to the pan and cook, stirring occasionally, for 5 minutes, until softened slightly. Stir in the thyme and rice, cook for 1 minute, then add the tomatoes, broth and Tabasco and bring to the boil. Cover, reduce the heat to low and simmer very gently, stirring occasionally, for 12 minutes, until most of the liquid has evaporated. Season to taste.
- Stir in the chorizo, shrimp and scallions and cook for 1 minute. Serve or cool completely to freeze.
PRAWN/SHRIMP AND CHORIZO JAMBALAYA (FREEZABLE/OAMC)
This spicy, zingy Creole dish with juicy prawns can be frozen for up to 1 month. To freeze: transfer to a container, label and freeze for up to 1 month. To eat: defrost at room temperature for 8 hours, or in the fridge for 24 hours. Microwave in portions, 2 at a time, on full power for 3 minutes (for a 900W microwave), gently stirring halfway, until piping hot throughout. Serve with Tabasco and lime wedges. This is terrific with a glass of chilled, ripe rosé.
Provided by English_Rose
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cook the chorizo in a wide, deep frying pan over a medium-high heat, stirring occasionally, for 3-4 minutes. Remove with a slotted spoon and drain on kitchen paper.
- Add the peppers, onion, celery, garlic and chili to the pan and cook, stirring occasionally, for 5 minutes, until softened slightly. Stir in the thyme and rice, cook for 1 minute, then add the tomatoes, stock and Tabasco and bring to the boil. Cover, reduce the heat to low and simmer very gently, stirring occasionally, for 12 minutes, until most of the liquid has evaporated. Season to taste.
- Stir in the chorizo, shrimp and scallions and cook for 1 minute. Serve or cool completely to freeze.
Nutrition Facts : Calories 435.8, Fat 14.8, SaturatedFat 5.3, Cholesterol 93.8, Sodium 750.8, Carbohydrate 53.5, Fiber 3.7, Sugar 5.1, Protein 21.1
Tips:
- Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and prevent any scrambling.
- Choose the Right Rice: Long-grain rice, such as basmati or jasmine, is the best choice for jambalaya. It will cook evenly and won't get mushy.
- Use a Well-Seasoned Pot: A well-seasoned pot will help to prevent the jambalaya from sticking and burning. If you don't have a well-seasoned pot, you can season it by heating some oil in it over medium heat for a few minutes.
- Cook the Vegetables First: Cooking the vegetables first will help to soften them and bring out their flavor. You can cook the vegetables in the same pot that you will use to cook the jambalaya.
- Add the Meat and Seafood: Once the vegetables are cooked, add the meat and seafood. Cook the meat and seafood until it is cooked through.
- Add the Rice: Once the meat and seafood are cooked, add the rice. Stir the rice to combine it with the other ingredients.
- Add the Liquid: Add the liquid, such as broth or water, to the pot. The amount of liquid you need will depend on the type of rice you are using.
- Bring to a Boil: Bring the jambalaya to a boil, then reduce the heat to low. Cover the pot and simmer the jambalaya for 15-20 minutes, or until the rice is cooked through.
- Fluff the Rice: Once the rice is cooked, fluff it with a fork. This will help to separate the grains of rice.
- Serve: Serve the jambalaya immediately. You can garnish it with chopped green onions, parsley, or cilantro.
Conclusion:
Jambalaya is a delicious and versatile dish that can be made with a variety of ingredients. It is a great way to use up leftover meat and seafood. Jambalaya is also a great dish to serve at a party or potluck. With a little planning and preparation, you can make a delicious jambalaya that everyone will enjoy.
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