Seafood enthusiasts, rejoice! Discover the vibrant flavors of Louisiana with our ultimate guide to cooking the delectable Creole Shrimp Jambalaya. This hearty and flavorful dish is a symphony of succulent shrimp, tender vegetables, and aromatic spices, simmered together in a rich, Cajun-inspired sauce. Whether you're a seasoned chef or a novice cook, our handpicked recipes will guide you effortlessly through the process, ensuring an unforgettable culinary experience. From choosing the freshest ingredients to mastering the art of balancing spices, we'll unveil the secrets of creating an authentic Creole Shrimp Jambalaya that will tantalize your taste buds and transport you to the heart of Louisiana's culinary heritage.
Let's cook with our recipes!
CREOLE JAMBALAYA
Jambalaya is a traditional Louisiana dish, coming from our Spanish and French culture. Rice is the main ingredient, with different meats or seafood mixed in. I particularly like this variation with shrimp and ham. -Ruby Williams, Bogalusa, Louisiana
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a Dutch oven over medium-high heat, saute the onion, celery and green pepper in butter until tender. Add garlic; cook 1 minute longer. Add the next 9 ingredients; bring to a boil over medium-high heat. Reduce heat; cover and simmer until rice is tender, about 25 minutes. , Add shrimp and parsley; simmer, uncovered, until shrimp turn pink, 7-10 minutes.
Nutrition Facts : Calories 270 calories, Fat 6g fat (3g saturated fat), Cholesterol 132mg cholesterol, Sodium 974mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 25g protein.
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
HATTIE'S CREOLE JAMBALAYA
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- Coat a large, deep skillet with olive oil and keep on high heat until oil sizzles.
- Dredge chicken and shrimp in flour and add to skillet with andouille sausage. Lower heat and remove the par-cooked shrimp. Add garlic, peppers, celery, okra, and onion and cook on low heat for about 4 minutes, stirring constantly. Add all seasoning and diced tomatoes and Worcestershire.
- Add uncooked rice and simmer for 2 to 3 minutes on low heat. Add stock and tomato juice, then simmer for 5 minutes on medium heat, taking care to stir to prevent sticking. Once rice has completely cooked, add shrimp and crawfish; simmer for 2 minutes.
- Serve in a deep bowl and garnish with fresh chopped scallions and parsley.
CREOLE SHRIMP JAMALAYA
Make and share this Creole Shrimp Jamalaya recipe from Food.com.
Provided by AZRoxy63
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Take tails off shrimp and set aside.
- Stir together vegetable oil and flour in a large pot.
- Cook over medium high heat stirring constantly for 12-15 minutes or until roux is caramel-colored.
- Add ham, celery, bell pepper, garlic, and onion.
- Saute 7 minutes or until vegetables are tender.
- Stir in chicken broth, tomatoes, parsley, red pepper flakes, and creole seasoning; bring to a boil.
- Stir in rice, cover, reduce heat, and simmer 20 minutes or until rice is tender.
- Stir in shrimp, cover, and cook 5 more minutes or just until shrimp turns pink.
CREOLE JAMBALAYA
I found a version of this in reader's digest many years ago. I have since revised it to my own tastes so many times that I no longer even remember what the original recipe was anymore. I love it very spicy so I use extra hot sauce at the table. Tabasco is my preferred brand but Frank's isn't too bad. Just not as spicy but with very good flavor.
Provided by Karen From Colorado
Categories Chicken
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Cook onions, garlic, green pepper and celery in the bacon drippings or cooking oil until onion is browned.
- Add parsley, ham, thyme, and bay leaves; cook 5 minutes, stirring often.
- Add salt, hot sauce, tomatoes with juice, tomato sauce, and 2 cups of water; simmer 5 minutes.
- Add rice; reduce heat and simmer, covered for 30 minutes.
- Add shrimp and smoked sausage; cover and simmer 10 or 15 minutes longer or until rice is tender and liquid is absorbed.
- Season to taste with salt and more hot sauce.
- -------Chicken Jambalaya--------.
- Add chicken and polish sausage.
- When the onion-celery mix is done, finish as directed, omitting ham and shrimp.
EASY CREOLE OKRA AND SHRIMP
This recipe is quick easy and delicious. Spoon over white rice and enjoy.
Provided by jrchef
Categories Meat and Poultry Recipes Pork Sausage
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Heat the olive oil in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes and simmer for 10 minutes, then add the okra, sausage, Cajun seasoning, and salt. Cover and cook for 30 minutes. Stir in the shrimp and cook until they are bright pink on the outside and the meat is no longer transparent in the center, 8 to 12 minutes.
Nutrition Facts : Calories 205.2 calories, Carbohydrate 10 g, Cholesterol 175.3 mg, Fat 7 g, Fiber 2.7 g, Protein 25.5 g, SaturatedFat 1.4 g, Sodium 1163.1 mg, Sugar 3.6 g
Tips:
- Mise en Place: Always prepare and measure all of your ingredients before you start cooking to ensure a smooth and organized cooking process.
- Use Quality Ingredients: Fresh, high-quality ingredients will make a significant difference in the flavor of your jambalaya. Choose plump shrimp, fresh vegetables, and flavorful spices.
- Season Generously: Jambalaya should be packed with flavor, so don't be afraid to season it well. Use a combination of salt, pepper, garlic, paprika, and cayenne pepper to create a delicious base.
- Cook the Vegetables Properly: The vegetables in jambalaya should be tender but still retain a slight crunch. Cook them over medium heat, stirring frequently, until they reach the desired texture.
- Add the Shrimp at the End: Shrimp cook quickly, so they should be added to the jambalaya towards the end of the cooking process to prevent overcooking.
- Use a Good Stock: The stock you use will greatly impact the flavor of your jambalaya. Use a flavorful stock, such as chicken, vegetable, or seafood stock.
- Let it Simmer: After you've combined all of the ingredients, let the jambalaya simmer for at least 15 minutes to allow the flavors to meld and develop.
Conclusion:
Creole shrimp jambalaya is a delicious and versatile dish that can be enjoyed by people of all ages. With its bold flavors and vibrant colors, it's sure to be a hit at your next gathering. Experiment with different ingredients and techniques to create your own unique version of this classic Creole dish.
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