Jambalaya With Shrimp

Jambalaya With Shrimp

Jambalaya With Shrimp Ingredients

• 4 tablespoons butter
• 2 tablespoons all-purpose flour
• 3 onions, chopped
• 1 clove garlic, minced
• 1/4 cup cooked ham, cut into strips
• 2 cups peeled and diced tomatoes
• 1 teaspoon dried oregano
• 2 cups uncooked white rice
• 3 cups hot chicken broth
• 2 pounds shrimp, peeled and deveined

Jambalaya With Shrimp Directions

In a large saucepan, melt butter over low heat. Stir in flour until smooth. Stir in onions, garlic, and ham; cook and stir until onion is soft. Stir in tomatoes, and cook for 5 minutes. Mix in oregano, rice, and broth. Cover, and simmer until just a little liquid remains.
Add shrimp, and stir to evenly distribute. Cook for 8 minutes, or until rice is cooked and shrimp turns pink.Cool. Enjoy the Jambalaya With Shrimp recipe !!!

Jambalaya With Shrimp Video :

Bubba's Jambalaya

Bubba's Jambalaya Recipe 

 INGREDIENTS 

 

* 6 slices bacon, cut into 1 inch pieces 

 * 1 cup chopped celery 

 * 1 green bell pepper, seeded and chopped 

 * 1 onion, chopped 

 * 1/2 pound cubed cooked ham 

 * 1/2 pound cubed cooked chicken 

 * 1/2 pound cubed smoked sausage 

 * 2 (14.5 ounce) cans crushed tomatoes, with liquid 

 * 2 cups beef broth 

 * 2 cups chicken broth 

 * 1 teaspoon dried thyme 

 * 2 teaspoons Cajun seasoning 

 * 2 cups uncooked white rice 

 * 1/2 pound salad shrimp 

 INSTRUCTIONS 

 1. Heat a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon pieces with a slotted spoon, and set aside. Add celery, bell pepper, and onion to the bacon drippings, and cook until tender. 

 2. Add the ham, chicken and sausage to the pot, and pour in the tomatoes, beef broth and chicken broth. Season with thyme and Cajun seasoning. Bring to a boil, and add the rice. Bring to a boil, then turn the heat to low, cover, and simmer for about 20 minutes, until the rice is tender. 

 3. Stir in the shrimp and bacon just before serving, and heat through. If you use uncooked shrimp, let it cook for about 5 minutes before serving.The Jambalaya recipe is ready to serve...great one ! 

chicken-jambalaya-i

Bubba's Jambalaya Video :

Slow Cooker Jambalaya

Slow Cooker Jambalaya

Ingredients

• 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 1/2 pound andouille sausage, diced
• 1 (28-ounce) can diced tomatoes
• 1 medium onion, chopped
• 1 green bell pepper, seeded and chopped
• 1 stalk celery, chopped
• 1 cup reduced-sodium chicken broth
• 2 teaspoons dried oregano
• 2 teaspoons Cajun or Creole seasoning
• 1 teaspoon hot sauce
• 2 bay leaves
• 1/2 teaspoon dried thyme
• 1 pound frozen peeled and cooked shrimp, thawed
• 2 cups cooked rice

Directions
In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.
Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.

Cajun Chicken and Sausage Jambalaya

Cajun Chicken and Sausage Jambalaya

Ingredients

• 2 pounds mild smoked pork sausage, or any lean high-quality smoked pork sausage, sliced 1/4-inch thick
• 2 1/2 pounds boneless skinless chicken thigh meat
• 1 1/2 pounds onions, diced
• 2 tablespoons minced fresh garlic
• 1 pound tasso, cubed
• 3/4 tablespoon whole fresh thyme leaves
• 3/4 tablespoon chopped fresh sweet basil leaves
• 1/2 tablespoon coarsely ground black pepper
• 1/2 tablespoon white pepper
• 1/2 tablespoon red pepper flakes
• 1/3 gallon chicken stock
• 1 1/4 pounds long-grain rice
• 1 tablespoon freshly chopped curly parsley leaves

Cajun Jambalaya

Cajun Jambalaya

Ingredients

• 12 medium shrimp, peeled, deveined and chopped
• 4 ounces chicken, diced
• 1 tablespoon Creole seasoning, recipe follows
• 2 tablespoons olive oil
• 1/4 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1/4 cup chopped celery
• 2 tablespoons chopped garlic
• 1/2 cup chopped tomatoes
• 3 bay leaves
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce
• 3/4 cup rice
• 3 cups chicken stock
• 5 ounces Andouille sausage, sliced
• Salt and pepper

Directions
In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning. This is a good one. Enjoy !

Bubba's Jambalaya

Bubba's Jambalaya
Ingredients

• 6 slices bacon, cut into 1 inch pieces
• 1 cup chopped celery
• 1 green bell pepper, seeded and chopped
• 1 onion, chopped
• 1/2 pound cubed cooked ham
• 1/2 pound cubed cooked chicken
• 1/2 pound cubed smoked sausage
• 2 (14.5 ounce) cans crushed tomatoes, with liquid
• 2 cups beef broth
• 2 cups chicken broth
• 1 teaspoon dried thyme
• 2 teaspoons Cajun seasoning
• 2 cups uncooked white rice
• 1/2 pound salad shrimp

Directions

Heat a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon pieces with a slotted spoon, and set aside. Add celery, bell pepper, and onion to the bacon drippings, and cook until tender.
Add the ham, chicken and sausage to the pot, and pour in the tomatoes, beef broth and chicken broth. Season with thyme and Cajun seasoning. Bring to a boil, and add the rice. Bring to a boil, then turn the heat to low, cover, and simmer for about 20 minutes, until the rice is tender.
Stir in the shrimp and bacon just before serving, and heat through. If you use uncooked shrimp, let it cook for about 5 minutes before serving.

Chicken, Shrimp and Andouille Jambalaya

Chicken, Shrimp and Andouille Jambalaya
Jambalaya Ingredients

• 2 tablespoons extra virgin olive oil
• 1 1/2 lbs boneless skinless chicken thighs
• 1 lb andouille sausage, cut into 1/4 inch slices
• 1 large onion, chopped
• 2 celery ribs, diced
• 1/2 green bell pepper, diced
• 1/2 red bell pepper, diced
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon sweet paprika
• 1/2 teaspoon salt
• 1/4-1/2 teaspoon cayenne pepper (optional)
• 1 1/2 cups long grain rice
• 1 (14 ounce) can tomatoes, chopped,with juice
• 2 cups chicken broth or 2 cups stock
• 8 ounces medium shrimp, peeled and deveined
• 2 tablespoons chopped fresh parsley
• 3 green onions, finely chopped

Jambalaya Instructions:

1.First of all preheat oven to 350 degrees F.
2.And then in a large pan or Dutch oven, brown chicken in hot oil on both sides; remove and drain.
3.Next is to add andouille sausage, 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.
4.Add rice, tomatoes with juice, and broth; bring to a boil.
5.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.
6.Stir in shrimp, parsley, and green onions; cover and cook 5-8 minutes longer or until shrimp curl and turn bright pink and serve. Enjoy the jambalaya ! Nice !
jambalaya recipe 2