Time 1h40m Yield 6 Number Of Ingredients 17 Steps:
Melt butter in a heavy-bottomed pot over medium-high heat. Cook andouille sausage in the melted butter until completely browned, about 5 minutes. Remove the sausage with a slotted spoon to a plate lined with paper towel. Cook and stir onion, celery, and green bell pepper in the butter remaining in the pot until the onion becomes translucent, 5 to 10 minutes. Stir garlic into the onion mixture; cook and stir together for 1 minute. Stir tomato paste through the vegetable mixture; cook and stir another 3 to 5 minutes. Return andouille sausage to the pot along with diced tomatoes, Worcestershire sauce, Cajun seasoning, and black pepper; stir to combine. Pour chicken broth over the sausage mixture; bring to a boil. Stir rice into the mixture, place a cover on the pot, reduce heat to medium-low, and cook undisturbed until the rice is tender, 25 to 30 minutes. Add shrimp and cod to the rice mixture. Increase heat to medium-high and cook until the mixture comes to a boil; reduce heat again to medium-low and cook uncovered another 10 minutes, stirring occasionally. Season with salt and fold parsley into the jambalaya to serve.
Time 45m Yield 6 Number Of Ingredients 8 Steps:
Heat gas or charcoal grill. Cut 6 (18x12-inch) sheets of heavy-duty foil. Cook rice in water as directed on package. In large bowl, mix cooked rice and remaining ingredients. Place 1/6 of mixture (dividing shrimp and scallops evenly) on center of each sheet. Bring up 2 sides of foil over shrimp mixture so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal. Place packets on grill over low heat. Cover grill; cook 12 to 15 minutes, rotating packets 1/2 turn after 6 minutes, until shrimp are pink. To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape.
Time 1h Number Of Ingredients 12 Steps:
Heat oil in a Dutch oven over medium-high. Season chicken with salt and pepper. Cook until golden brown, about 5 minutes per side. Cut into 3/4-inch pieces; set aside. Add vegetables to pot. Cook, stirring, 5 minutes. Add sausage; cook 3 minutes. Add garlic; cook 1 minute. Stir in stock, Old Bay, tomatoes, and 1/2 cup water; bring to a boil. Add rice and chicken. Reduce heat; simmer 12 minutes. Cover; remove from heat. Let stand until rice is tender and liquid is mostly absorbed, 30 to 35 minutes. Season with salt and pepper.
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.
Time 1h10m Yield 8-10 servings. Number Of Ingredients 16 Steps:
In a large Dutch oven, saute the mushrooms, onions, pepper, celery and garlic in oil. Add the sausage, shrimp, crawfish, broth, tomatoes, seasonings and rice., Bake, uncovered, at 325° for 45 minutes or until heated through, stirring after 20 minutes.
Yield 4 servings Number Of Ingredients 20 Steps:
Heat olive oil in a large pot over medium high heat. Add diced chicken breasts and Andouille sausage. Add salt and pepper to taste, and cook thoroughly. Add crushed garlic and a diced jalapeño pepper. NOTE: Leave the jalapeño seeds in for extra spice Stir in diced onion, peppers, celery until they’re soft. Add chicken stock, tomatoes, rice, cajun seasoning, bay leaf, dried thyme, cayenne pepper and stir. Cover and simmer stew for 30 minutes. NOTE: Stir occasionally to make sure the rice doesn’t burn at the bottom of the pan. Once the rice is cooked, add in shrimp, season with salt and pepper, then continue simmering until the shrimp are cooked through. Enjoy!
Time 40m Yield 1 pot, 8-12 serving(s) Number Of Ingredients 13 Steps:
Heat butter and olive oil, add onions and peppers and cook for 8-10 minutes. Add sausage or andouille and cook for 2-3 minutes. Add paprika and garlic. Add shrimp, cook for 6-7 minutes. Add crawfish, cook for 2-3 minutes, if not dark enough add more paprika. Add rice & season to taste.
Time 1h10m Yield 6 serving(s) Number Of Ingredients 15 Steps:
In a soup pot, heat 1 tbsp oil. Add sausage and chicken and cook until brown, about 5 minutes. Transfer the mix to a large bowl. In the same pot, heat remaining oil and add celery, onion, and bell pepper. Cook about 5 minutes. Add bay leaves, garlic, thyme, salt and cayenne pepper, cook 2 minutes longer. Return sausage mix to the pot, add uncooked rice, broth, and tomatoes. Bring mix to a boil and reduce heat to low. Allow to simmer, covered, 20 minutes. Cook until rice is tender about 10 minutes longer and remove bay leaves. Sprinkle with scallions and serve.
