Best 3 Spicy Seafood Jambalaya Recipes
Jambalaya is a classic Creole dish that is packed with flavor. This spicy seafood jambalaya is a hearty and satisfying meal that is perfect for a party or potluck. It is made with a variety of seafood, including shrimp, crab, and sausage, and is simmered in a flavorful sauce made with tomatoes, onions, celery, and bell peppers. This recipe also includes a delicious homemade seafood stock that adds even more depth of flavor to the dish. In addition to the classic jambalaya recipe, this article also includes recipes for a vegetarian jambalaya, a chicken and sausage jambalaya, and a low-country shrimp and grits jambalaya. Whether you are a seafood lover or a vegetarian, there is a jambalaya recipe in this article that you will enjoy.
Check out the recipes below so you can choose the best recipe for yourself!
SPICY JAMBALAYA
In Eufaula, Alabama, Amy Chop uses just the right amount of seasonings to spice up this memorable main dish. It's loaded with zesty sausage, tender chicken and tasty shrimp, too.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Prepare rice mix according to package directions. Meanwhile, in a large skillet, cook chicken and sausage in butter for 5 minutes. Add garlic; cook 1 minute longer. Add the green pepper, celery and onion; cook and stir until meat is no longer pink and vegetables are tender., Stir in tomato and seasonings; heat through. Add the shrimp; cook an stir for 3-4 minutes or until shrimp turn pink. Serve with the prepared rice.
Nutrition Facts : Calories 380 calories, Fat 17g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 1103mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 2g fiber), Protein 25g protein.
SPICY SEAFOOD JAMBALAYA
Make and share this Spicy Seafood Jambalaya recipe from Food.com.
Provided by Terese
Categories Mussels
Time 45m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Heat the olive oil in a large flame proof pan with a lid.
- Saute onion, bacon, capsicum and garlic for 5 minutes or until soft.
- Stir in thyme, cayenne pepper, spice mix.
- Cook for 2 minutes then add the rice.
- Add the tomato paste, tomatoes, chicken stock and wine and bring to the boil.
- Reduce heat, cover and simmer for 10-15 minutes or until rice is just tender and liquid has been absorbed.
- Add the shrimps, mussels, fish and cook covered for further 3 minutes until seafood is cooked through and mussels have opened.
- (Discard any that have not opened).
- Stir in the coriander, season to taste and serve immediately.
SHRIMP JAMBALAYA
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
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
Tips:
- Use fresh seafood. Fresh seafood will give your jambalaya the best flavor. If you can't find fresh seafood, frozen seafood will also work.
- Don't overcrowd the pan. When you add the seafood to the pan, make sure there is enough space for it to cook evenly. If the pan is too crowded, the seafood will steam instead of fry, and it will be tough.
- Cook the seafood until it is just cooked through. Seafood cooks quickly, so be careful not to overcook it. Overcooked seafood will be tough and chewy.
- Use a good quality stock. The stock you use will make a big difference in the flavor of your jambalaya. Use a flavorful stock, such as chicken stock or vegetable stock.
- Don't be afraid to experiment with different ingredients. There are many different ways to make jambalaya, so feel free to experiment with different ingredients until you find a combination that you love.
Conclusion:
Jambalaya is a delicious and versatile dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you like it spicy or mild, with chicken, shrimp, or sausage, there is a jambalaya recipe out there for everyone. So next time you're looking for a quick and easy meal, give jambalaya a try.
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