Dutch Oven Shrimp & Smoked Sausage Jambalaya | MOLCS Easy Recipes
Dutch Oven Shrimp & Smoked Sausage Jambalaya
1 Tbsp Olive Oil
2 lbs Large Shrimp - peeled & deveined
1 - 12 oz Smoked Sausage - cut into 1/2 slices
1 Large Onion - diced
3 Celery Ribs - chopped
1 Bell Pepper - chopped
4 - 5 Cloves Garlic - minced
1 - 2 Jalapenos - diced - depends on your spice level
2 tsp Slap Ya Mama - or any cajun seasoning
1/2 tsp Pepper
1/2 tsp Cayenne Pepper - use less if you don't want too much spice
2 C Jasmine Rice
3 C Chicken Stock
1 14.5 oz Can - Diced Tomatoes
3 - 4 Scallions - sliced
1 Lemon - juiced
Heat oil in dutch oven, add sausage and cook approx 7 - 8 minutes or until lightly browned.
add onion, celery, bell pepper, garlic & jalapeno. Stir 6 - 7 minutes or just until the vegetables start
to soften.
Add rice and stir 1 minute.
Add tomatoes, cajun seasoning, pepper & cayenne. Add chicken stock. Bring to a boil then lower to a simmer approx 10 - 15 minutes or just until rice is tender. Add shrimp and replace lid. Cook approx 5 minutes or until all shrimp start to turn pink. Pour lemon juice over shrimp add scallions and stir. Replace cover and let shrimp finish cooking approx 5 minutes more
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Jambalaya Recipe - Easy Jambalaya One-Pot Meal!
This jambalaya recipe was inspired by my good friends, the Moores, who make the best Creole cooking I've ever tasted. I hope you enjoy it!
Jambalaya Recipe Ingredients:
1 tablespoon Tony's creole seasoning
1 tsp. file powder
1 1/4 cups rice
1 tablespoon garlic-shallot puree or 3-4 cloves minced garlic
1 1/2 tablespoons Worcestershire sauce
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes
1 onion, diced
2 celery ribs, diced
1 green bell pepper, diced
12 ounces andouille sausage
1 pound diced chicken
1 can organic diced tomatoes
3 cups chicken stock or broth
2 tablespoons bacon grease or oil
Marie Sharp's Habanero Hot Sauce, or your favorite hot sauce, to taste
Note: Feel free to add a pound of shrimp to this recipe!
The Best Jambalaya Recipe | How to Make the Perfect Jambalaya
The Best Jambalaya Recipe | How to Make the Perfect Jambalaya
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Jambalaya Recipe
1 cup Turkey ham
1 Chicken breast
1 lb Shrimp
Cajun seasoning to taste
Creole seasoning to taste
1/2 tsp smoked paprika
Seafood seasoning to taste
2 stalks Celery
3/4 cup Onions
2 sprigs Oregano
1 sprig Basil
3 sprigs thyme
1/4 cup Parsley
3 Bay leaves
3 tbsp Tomato paste
1 can Rotel
3 cups Rice parboiled or preferred
6 cups Chicken broth
Add oil to a pan and brown the sausages
Add a small drizzle of oil to the chicken, add Cajun and Creole seasoning and combine. Add the chicken to the pan and cook thoroughly.
Remove sausage and chicken and reserve
Add oil to shrimp, Creole seasoning, Cajun, and Seafood seasoning, and combine.
Add oil to the pan, bell peppers, onions, and celery. Sauté for about 5 minutes
Add garlic and combine sauté until fragrant.
Add tomato paste and Rotel tomatoes cook for about 3-4 minutes
Add chicken broth Cajun, creole, smoked paprika, and bay leaves
Add rice and pre-cooked meats along with freshly chopped herbs.
Lower the flame and check on the jambalaya periodically.
After about 15 minutes add the shrimp cover with a lid, and cook for an additional 5 minutes or until the seafood is cooked thoroughly.
After a total of 20 minutes, it’s time to eat
Garnish with parsley and lemon juice.
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Kenneth Temple's Cajun Jambalaya | An Introduction to Cajun and Creole Cooking | Food Network
Cajun Jambalaya is Louisiana's signature one-pot dish! Kenneth's secret is developing the right amount of fond, those delicious browned bits left behind from browning your meats, to build the flavor.
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Hailing from New Orleans, Chef Kenneth Temple’s cooking style is inspired deeply by his southern roots and the fusion of cultures that comprise traditional New Orleans cuisine. Join him in the kitchen as he teaches us how to make gumbo, jambalaya and more favorites.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Cajun Jambalaya
RECIPE COURTESY OF KENNETH TEMPLE
Level: Easy
Total: 1 hr 5 min
Active: 25 min
Yield: 6 servings
Ingredients
Creole Seasoning:
3 tablespoons kosher salt
2 tablespoons black pepper
1 tablespoon cayenne pepper
1 tablespoon garlic powder or granulated garlic
1 tablespoon onion powder or granulated onion
1 tablespoon sweet paprika
1 tablespoon white pepper
1 1/2 teaspoons ground cumin
Jambalaya:
1/4 cup canola oil
6 boneless, skinless chicken thighs, chopped into 1-inch pieces
24 ounces smoked beef sausage, cut into 1/4-inch-thick slices
3 stalks celery, chopped
1 medium Spanish or white onion, chopped
1 bell pepper, chopped
6 cloves garlic, finely chopped
1 bay leaf
1 teaspoon cayenne pepper
1 teaspoon dried thyme
2 cups parboiled long-grain brown rice
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
4 cups low-sodium chicken stock
2 bunches green onions (6 to 8 bulbs), sliced (about 1 1/2 cups)
Directions
For the Creole seasoning: Combine the salt, black pepper, cayenne, garlic powder, onion powder, paprika, white pepper and cumin in a medium bowl.
For the jambalaya: Heat 2 tablespoons oil in a 5-quart heavy-bottomed pot or large Dutch oven over medium heat. Rub the chicken with the remaining 2 tablespoons oil and 2 tablespoons of the Creole seasoning in a medium bowl until evenly coated. Add the chicken to the pot and cook until golden brown, about 5 minutes. Transfer the chicken to a large bowl. Add the sausage to the pot and cook until browned, 4 to 5 minutes. Transfer to the large bowl with the chicken. The bottom of the pot should be covered with browned bits.
Add the celery, onions and peppers and cook, stirring and scraping the bottom of the pot occasionally, until the onions are translucent, about 3 minutes. Stir in the garlic, bay leaf, cayenne, thyme and 2 teaspoons Creole seasoning. Add the rice and stir once or twice to coat. Stir in the tomato paste, Worcestershire sauce, cooked chicken and sausage and remaining Creole seasoning. Stir in the chicken stock. Bring to a boil, cover and reduce the heat to a simmer. Cook until the liquid is reduced, and you see little holes on the top, about 30 minutes.
Use a fork to stir in half of the green onions and fluff the rice. Cover and cook for 10 minutes. Taste and adjust the seasoning. Garnish with the remaining green onions and serve immediately.
Cook’s Note: If you want to add shrimp to this recipe, stir them in with the green onions so the shrimp don’t overcook.
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Kenneth Temple's Cajun Jambalaya | An Introduction to Cajun and Creole Cooking | Food Network
Betty's Cajun Shrimp and Sausage Jambalaya
Betty demonstrates how to make Shrimp and Sausage Jambalaya. This is a spicy dish that is traditional to the South.
Cajun Shrimp and Sausage Jambalaya
1 pound frozen white shrimp (31-40 count), thawed, deveined, and shelled (I removed the tails, also.)
8 oz. andouille smoked sausage, cut into ½-inch slices (You may use any type of smoked sausage.)
1 small onion, chopped
¼ cup celery, diced
1 large green bell pepper, cut into chunks or strips
2 cloves of garlic, minced
14.5-oz. can diced tomatoes with garlic, basil, and oregano
14.5-oz can chicken broth
1 ¾ teaspoons Cajun seasoning (You may substitute Creole seasoning, or a blend of your own.)
¼ teaspoon ground red pepper
¾ cup uncooked long-grain white rice
In a large skillet, saute smoked sausage over medium-high heat, until browned, about 3 to 5 minutes. Add 1 small chopped onion, ¼ cup diced celery, 1 large chopped green pepper, and 2 coves minced garlic. Saute 2 to 3 minutes. Add 14.5-oz. can diced tomatoes, 14.5-oz. can chicken broth, 1 ¾ teaspoons Cajun seasoning, and ¼ teaspoon ground red pepper. Bring to a boil, and stir in ¾ cup uncooked long-grain white rice. Cover and reduce heat to low. Simmer 25 to 30 minutes, or until the liquid is absorbed and the rice is cooked. Stir in 1 pound uncooked shrimp. Cook 3 to 5 minutes, or until shrimp turns pink and opaque. Ladle immediately into serving bowl, and serve. I served my Shrimp and Sausage Jambalaya with freshly-made Hot Water Corn Fritters. Delicious! I hope you enjoy this recipe! --Betty
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Tasty Lunch Recipe for this week | Chicken Jambalaya Recipe
Chicken Jambalaya - This is a colorful, delicious and easy Chicken Jambalaya recipe - all in one pot! It's great to serve at parties and it reheats well.
Jambalaya is a savory dish, popularly associated with the U.S. state of Louisiana, consisting of meat (pork, chicken, or even rabbit), seafood (shrimp, crab, crawfish), or both (often including andouille either way) and cooked with vegetables, stock, rice, and various seasonings.
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Ingredients:
1 pound chicken breast
2 tablespoons Cajun seasoning
3 tablespoons olive oil
4 sausage links
1/2 onion
2 stalks celery
1 red bell pepper
1 yellow bell pepper
1 tablespoon minced garlic
1 can crushed tomatoes
1 teaspoon dried oregano
2 cups chicken broth
4 cups white rice
Chicken Jambalaya Recipe Directions:
1. Season the chicken with cajun seasoning.
2. In a skillet, heat olive oil and add in the chicken and cook until browned on both sides.
3. Transfer the chicken to a plate and add more olive oil to the pan.
4. Then, slice up the sausage links and add to the skillet and cook until preferred.
5. Transfer the sausage to the plate as well.
6. In the same skillet, add in the chopped onion, celery and bell pepper and season with salt and pepper.
7. Add in the minced garlic and sauté until the veggies are softened.
8. Add in the chicken broth, crushed tomatoes, rice and more cajun seasoning and oregano.
9. Simmer until the rice has soaked up all the liquid.
10. Stir in the sausage and chicken to the mix and season with more salt and pepper to taste.
11. Transfer to your meal prep containers and enjoy!
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