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Shrimp Jambalaya Recipes
MAKING 1. Cook the rice with water in a rice cooker. 2. In a pan add a teaspoon of olive oil and brown the peppers celery garlic and onions. Season with a tablespoon of the creole seasoning. 3. Season the shrimp and chicken on all sides with the creole
Jambalaya with Meat and Veggies
GETTING READY 1. Place chicken and sausage on smoker and cold smoke them for 1 hours. MAKING 2. Place a large pot on medium high flame and heat oil in it. 3. Drop sausage and cook until browned. Remove sausage from pot and set aside. 4. Throw chicken in pot
Andouille Sausage Chicken and Shrimp Jambalaya
Enjoy a classic Jamaican food with this classic jambalaya recipe shrimp sausage pepper herbs rice sea salt and chicken stock. Perfect for summertime entertaining like casual cookouts or fun barbecue bash. Just roll up your sleeves and get ready to dig in
Jambalaya Shrimp And Sausage
MAKING 1 In a heavy base frying pan saute the onion and green pepper in oil until the onion is golden brown. 2 Stir in the rice and saute for another few minutes. 3 Pour in the hot clear chicken broth with rice and 1 2 soup can measure of water. 4 Bring the
Shrimp and Olive Jambalaya
MAKING 1 Into a blender add the diced ham. Pulse on low speed twice or thrice to coarsely chop the ham. 2 Into a bowl add in the ham. 3 Into the blender add in the tomatoes tomato sauce water garlic onion green pepper salt thyme and pepper. Pulse for a few
MAKING 1 In a deep heavy saucepan heat the ham fat and stir in flour. 2 Cook the flour until brown. 3 Add in ham onion garlic clove and shrimps. 4 Cut the shrimps into pieces if very large. 5 Once the onions are golden add tomatoes cayenne rice thyme chili
MAKING 1 Boil the rice in a pot of boiling water as per its packet instructions. Set aside and keep warm. 2 In a Dutch oven heat oil and saute onions until soft. 3 Mix in the tomatoes and continue cooking. Add in the flour and keep stirring for about 4 minutes
In 4 quart casserole combine celery leaves vinegar onion slice 2 teaspoons salt 1 tea spoon seafood seasoning and 4 cups water. Cook at HIGH for 8 to 10 minutes or till boiling. Add shrimp in shells. Cook at HIGH for 5 minutes or till boiling. Cook at MEDIUM 5
In a large saucepan mix celery leaves vinegar onion slice salt 1 teaspoon seafood seasoning and 4 cups water bring to boiling. Add shrimp in shells return to boiling. Simmer till shrimp turn pink about 3 minutes. Drain. Peel shrimp under running water remove
MAKING 1 In half the butter saut celery green pepper and onion until tender but not brown. 2 Stir in garlic and ham and cook for 5 minutes longer. 3 Mix in remaining butter shrimp salt hot pepper sauce chili powder and sugar. 4 Cook the mixture tossing often
MAKING 1. In a skillet melt butter and saute onions in it for five minutes add tomatoes and tomato paste and cook another five minutes stirring all the while 2. Add garlic celery bell epper thyme parsley and cloves and cook for half an hour stirring every now
Heat butter in a large heavy skillet over low heat. Stir in onion green onion green pepper celery ham and garlic. Cook over medium heat about 5 minutes or until onion is tender stirring occasionally. Stir in chicken broth tomatoes parsley salt pepper thyme
In saucepan cook onion green pepper and garlic in butter or margarine till tender. Stir in flour blending well. Stir in undrained tomatoes ham water bay leaves thyme salt basil red pepper and pepper. Stir in uncooked rice and shrimp. Bring to boiling reduce
Cut bacon into short lengths with scissors then saute until done. Add celery onion and green pepper then cook until vegetables are soft. Now add soup catsup Worcestershire sauce and water. Simmer 10 minutes. Add shrimp and continue simmering 20 more minutes.
Cook rice as directed. Saute celery and green pepper in 2 tablespoons butter until tender. Add scallions and ham. Saute a few minutes longer. Add remaining 1 tablespoon butter and shrimp. Add seasoned salt and seasoned pepper. Cook tossing often until shrimp
Shrimp Jambalaya With Ham
If using canned shrimp drain cover with ice water. Let stand 5 minutes drain. Cook green pepper onion and garlic in butter until tender. Add remaining ingredients except parsley and shrimp cover. Cook 25 to 30 minutes until rice is tender stir occasionally.
Shrimp Jambalaya is a sumptuous dish that is perfect for your seafood themed dinner. I prepared this for my husband a incredible seafood lover He loved it and still asks me to make it every other week Try this Shrimp Jambalaya. Cook ham or bacon add garlic
Pork Shrimp Jambalaya
Shrimp Jambalaya is served as main dish. Shrimp Jambalaya gets its taste from Shrimp cooked with flour and Worcestershire sauce and mixed in boiled rice. Shrimp Jambalaya is loved by many across the world. Peel and devein shrimp. Saute onion and green pepper
1. In a 6 quart Dutch oven or stockpot heat the oil over moderately high heat. Add the sausage plus the ham if you wish and saute for 5 minutes. Add the celery onion green pepper and garlic and saute for 5 minutes or until soft. 2. Stir in the flour bay leaves
Ham And Shrimp Jambalaya
Melt the lard in a pot preferably of heavy iron or aluminum brown the onions and garlic then add the ham. Let the ham saute with the onions and garlic for 5 minutes then add the tomatoes and let cook for 3 minutes. Wash the rice thoroughly and place in the pot
Cook green pepper onion and garlic in margarine until tender. Add remaining ingredients except shrimp and parsley. Cover and cook for 25 30 minutes or until rice is tender stir occasionally. Add parsley and shrimp heat. Remove bay leaf.
Saute green peppers and onion in butter until tender add garlic. Stir in mushrooms tomatoes and shrimp simmer for 10 minutes. Add sherry salt and pepper mix well. Stir in file just before serving. Serve over cooked rice.
1. Cook and stir onion bell pepper garlic and cayenne pepper in margarine in large skillet over medium heat until vegetables are tender. 2. Stir in remaining ingredients. Cook for 10 to 15 minutes or until heated through stirring often. Serve immediately.
Shrimp & Ham Jambalaya
Combine the onion bell peppers and garlic in a deep sided non stick frying pan. Cook for about 5 minutes over medium heat stirring frequently until the onion begins to turn golden. Stir in the tomato thyme and cayenne pepper. Add the stock raise the heat to
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