Shrimp & Andouille Jambalaya Rolls ~ Recipe
How to make jambalaya rolls
Here is a recipe for Shrimp & Andouille Jambalaya, that I use to make egg rolls with. I actually use to sell these at my work place, and I sold out daily! Very big hit with the guys at work. These make a perfect football party food, or any party food as for as that goes! A little Asian Cajun fusion that will have you go back for more. Enjoy!
FOR THE JAMBALAYA:
Grape seed oil 1⁄2 Cup (8 tbs)
Yellow onion 1 , chopped finely
Bell peppers 2 , chopped finely
Celery stalk 2 , chopped finely
Pepper To Taste
Sea salt To Taste
Green onion 3 , chopped finely
Garlic clove 3 Medium, peeled, finely chopped
Andouille sausage 2 Pound, cut into pieces
Shrimp 2 Pound, peeled, deveined and chopped
Chicken stock 4 Cup (64 tbs)
Water 4 Cup (64 tbs)
Converted rice 4 Cup (64 tbs)
Cayenne pepper 2 Teaspoon (Optional)
Cajun pepper sauce 2 Teaspoon
Parsley 4 Tablespoon, chopped finely
FOR THE ROLLS
Egg roll wrapper 1 Pound
Egg 1 , mixed with some water
Oil 3 Cup (48 tbs) (For deep frying)
Directions
MAKING
1. In a skillet, heat the grape seed oil and add in the chopped onion, green onion, bell pepper, celery stalk and garlic. Saute for a while and season with salt and pepper.
2. Transfer the vegetables to a large pot and add in the andouille sausage, cook stirring. Add in the shrimp and allow to cook.
3. Pour in the chicken stock, water and converted rice. Stir in the cayenne pepper(if using) and cajun pepper sauce, mix well and let it reach a rolling boil reduce the heat and allow to simmer for about 45 minutes.
4. For the rolls: place the egg roll wrapper on a flat surface and place a tablespoon of filling in the center, now wrap to form a roll and seal the edge with the prepared egg wash. Repeat with all the egg roll wrappers.
5. In a frying pan, heat the oil and gradually drop the prepared rolls. Fry until golden brown and remove on paper towels.
SERVING
6. Serve hot with remoulade sauce.
Nutrition Facts
Serving size
Calories 1006 Calories from Fat 418
% Daily Value*
Total Fat 47 g73%
Saturated Fat 9.9 g49.3%
Trans Fat 0 g
Cholesterol 288.7 mg
Sodium 1330.6 mg55.4%
Total Carbohydrates 84 g27.9%
Dietary Fiber 2.8 g11.3%
Sugars 3.4 g
Protein 58 g115%
Vitamin A 38.3% Vitamin C 79.8%
Calcium 25% Iron 50.7%
*Based on a 2000 Calorie diet
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Good NewOrleans Creole Seafood Gumbo EasyRecipe|Tutorial
Hello and Welcome back to a Delicious Home made Louisiana Style Seafood Gumbo Recipe.so good your entire family will enjoy. Featuring KING CRAB ,JUMBO SHRIMPS ,LOBSTER TAILS ,SWORD FISH & ANDOUILLE SAUSAGES. Ingredients and instructions will be below in description column. Thank you for your support please SUBSCRIBE Press the LIKE make a COMMENT and turn on your Notification to receive updated videos.
Ingredients
King Crab legs
Lobster tails
Jumbo Shrimp
Sword fish(optional)
Andouille Sausages
2- Stew Tomatoes
1/2 pound fresh Okra
1- onion
1- Green pepper
2- stalks celery
3 - Garlic cloves
3-4 stems Fresh thyme
4- Bay leaves (2) seafood stock (2) Gumbo
1- Cup Flour
1- Oil
SEASONING —— Season lightly
Gumbo seasoning / basic seasoning salt
Onion powder
Garlic powder
Obay seasoning
Creole seasoning
Fish seasoning
Chile flakes
Black pepper
Chicken broth
Instructions
Creating a Roux is basically two Equal components flour and fat and typically it’s use as a thickener. Which has 3 shades light , tan, caramel. But the longer you allow it to darken the less it will thicken. For your desired color Remove to a heat Resistance Bowl allow to cool,then if there is excess oil , skim off.set aside until ready.
Creating a Seafood Stock
(USING SHRIMP SHELLS ).
Pour broth into sauce pot add Shrimp shells and aromatics bay leaves, Thyme, Creole spice, Garlic Onion powder, obay, Black pepper Chile flakes and sodium lightly season . Cook for 30 min.
Wash okra and cut into cubes
Stir fry in pan to reduce Okra Slime
Wash Seafood thoroughly..
Lime fish then lightly season.
Combine veggies and Roux and seafood stock Also 2 cans Stew Tomatoes. On med heat cook approximately 30-45 min. Before adding Shrimps & Lobsters . Add King Crab cook additional 15 min total cook time 1hr maximum.
Steam Rice ( optional)
Wash rice thoroughly
boil rice in pot with little salt
Boil for 15min on high heat ( rice is half cooked)
Remove , pour into top boiler and rinse Thoroughly.
Fill bottom boiler half way with water
Sit top boiler on top steam rice for additional 30 minutes. Enjoy
#seafoodgumbo #kingcrab #Gumbo #Creole #seafoods #neworleanslouisianaGumbo #Stewgumbo
SEAFOOD GUMBO RECIPE ???? ???? | HOW TO MAKE THE BEST GUMBO FOR THE HOLIDAYS | 10K SUBS ????????
Gumbo Ingredients List:
1 Stick of Unsalted Butter
1/2 Cup of All Purpose Flour
1 Onion (diced)
1 Green Bell Pepper (diced)
1/2 Cup Celery (diced)
1 TSP Minced Garlic
5 Cups of Water
6 Cubes of Chicken Bouillon
1 Cup of Chicken Stock
1 Bag of Okra
2 Andouille Sausages Chopped
2-3 lbs Snow Crab Legs
1lb Lump Crab Meat
2-4lbs Shrimp Peeled and Deveined
1 King Crab Leg (Optional)
Tony’s Creole Seasoning
Slap Ya Mama Cajun Seasoning
5-6 Bay leaves
Ground Black pepper
Gumbo file
Ground Basil
Ground Cayenne Pepper
1 pinch of Sugar
Louisiana Hot Sauce
Cooked Rice
Sausage Pepper and Rice Skillet | Jambalaya Recipe?
Sausage Pepper and Rice Skillet | Jambalaya Recipe - This recipe is just what you've been looking for. It's easy and extremely customizable. With just the addition of Celery and some Cajun Seasoning this could just as well been a Jambalaya. Enjoy this easy Sausage, Pepper and Rice Skillet with the whole fam!
Sausage Pepper and Rice Skillet Ingredients
2 - 3 Chicken Andouille Sausage
1 1/4 cup White Rice
5 tbsp Tomato Paste
1 Yellow Bell Pepper, sliced
1 Red Bell Pepper, sliced
1 medium White Onion, quartered and sliced
2 tsp Olive Oil
4 Garlic Cloves, minced
1/2 tsp Kosher Salt
1/2 tsp Ground Black Pepper
1 1/4 cup Chicken Broth, 33% low sodium works great
1 tsp Paprika
1/2 tsp Cayenne Pepper
Parsley for garnish
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Cajun Sausage and Chicken Pasta: Irresistible Recipe!
In this mouthwatering video, we're going to uncover the secrets behind creating the most irresistible Cajun Sausage and Chicken Pasta you've ever tasted.
Ingredients:
1 Diced Small Onion
1 Diced Red Bell Pepper
1 Diced Green Bell Pepper
2-3 lbs Chicken Breast
1 tsp kosher or sea salt
1 tsp Black Pepper
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Low Sodium Creole seasoning
9 oz Cajun Andouille Sausage
2 tbsp Avocado Oil
1 tbsp Unsalted Butter
1 tsp Garlic Puree or Minced Garlic
1 tbsp tomato paste
1/8 tsp Cayenne pepper (optional)
1/2 c Low Sodium Chicken Broth
2 c Heavy Whipping Cream
1 c Shredded Parmesan Cheese
16 oz Mostaccioli Pasta
chopped Parsley for garnish
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Cajun Creamy Pasta With Shrimp & Andouille Sausage
Creamy cajun pasta with shrimp and andouille sausage is a delicious restaurant quality dish that you can easily make in your own home kitchen! Join Eric from Simply Elegant Home Cooking as he demonstrates the steps for this recipe. One of the keys to the dish is to not overcook the shrimp, and if you follow along you will be guaranteed a perfect result when you make this creamy cajun pasta dish!
Ingredients:
-1 pound large wild shrimp
-6 ounces (2 links) andouille sausage
-14 ounces San Marzano Tomatoes
-3 cloves garlic
-4 tablespoons olive oil
-1 red bell pepper
-1/2 white or yellow onion
-4 teaspoons cajun seasoning
-1/4 teaspoon crushed red pepper flakes
-1 cup heavy cream
-3 green onions
-1/2 pound penne pasta
Directions:
-Set out the shrimp at least 30 minutes before cooking. Clean, peel, and devein them. Also get a large pot of pasta ready heating up so it is ready when you need.
-While the shrimp sit out, start by making marinara sauce. This is done by adding 2 tablespoons of olive oil into a COLD sauce pan, along with 2 cloves of crushed garlic. Turn on the heat to medium and watch for the garlic to sizzle. As soon as a steady sizzle is reached, turn the heat down to medium low and cook the garlic for 3 minutes. Do not brown the garlic. Then after 3 minutes, add in the crushed San Marzano Tomatoes, 2 teaspoons cajun seasoning, and the red pepper flakes. Turn up the heat to medium until a boil is reached and then turn down to medium low. The sauce will need to simmer for 10-15 minutes, and will need to be stirred every few minnutes.
-While the sauce cooks, you can prep the shrimp and andouille sausage. Add the remaining 2 teaspoons of cajun seasoning to the shrimp and mix thoroughly using your hands. Cut the andouille sausage links into thin slices. You can also use this time to slice up the onion and red bell pepper.
-After simmering the sauce for 10-15 minutes, it should have thickened up a bit. Once this is ready, remove that pan from the heat and begin preheating a large pan big enough to make the cajun creamy pasta sauce and make sure it will also hold the cooked pasta which will be added later.
-Once pan is preheated on medium high heat, and a bit of olive oil and cook the shrimp. You can either cook for 1 minute on each side, or you can stir fry them for 2 minutes moving constantly. DO NOT OVERCOOK THE SHRIMP!!! they will be added back into the sauce at the end so don't worry if they are slightly undercooked in the middle. Remove the shrimp from the pan, add in a little more oil (if needed) and add in the andouille sausage. The andouille sausage is precooked so you only need to sear the exterior which takes about 3 minutes per side. Remove from the pan once cooked and set aside with the shrimp.
-In the same pan, with the oil still in it, add in the onion and red bell pepper. Add in a bit of salt and pepper if desired. Saute the veggies for about 7 minutes or until lightly browned.
-After the veggies are ready, leave them in the pan and add in the marinara sauce that you prepared earlier. Stir to incorporate first, and then add in the cup of heavy cream. Stir again. The creamy pasta sauce will need to simmer on medium low for about 10 minutes and this is a perfect time to cook the pasta.
-Cook the penne pasta according to the box for al dente. The pasta will be ready right as the sauce thickens up.
-Once pasta and sauce are ready, drain the pasta and add directly into the sauce pot. Do not rinse the pasta! Add back in the shrimp and andouille sausage and stir everything to incorporate with the heat still on medium low.
-At the very last minute, add in the chopped green onions and stir again.
-Serve and enjoy!