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  • Home
  • About Us
  • Ingredients
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    • Dip and Sauce Recipes
      • Garlic Lime Crema
      • Raisin Sofrito Ketchup
    • Fish & Seafood Recipes
      • Creole Jambalaya
      • Fiery Shrimp Creole (Camarones Enchilados Picante)
      • Mediterranean Seafood Pasta
      • Mojo Meat, Seafood and Poultry
      • Paella de Mariscos – Spanish Rice with Seafood
      • Seafood Ceviche with Avocado
      • Shrimp Creole (Camarones Enchilados)
    • Meat & Poultry Recipes
      • Arroz con Pollo (Spanish Chicken with Rice)
      • Braised Beef Short Ribs with Wine
      • Chicken Cacciatore
      • Chili Cubano – Meaty or Vegan
      • Creamy Cuban Inspired Polenta (Tamal en Cazuela)
      • Creole Jambalaya
      • Cuban Roast Pork
      • Cuban Sloppy Joes (Seasoned Ground Meat a.k.a. Picadillo)
      • Fiery Sloppy Joes
      • Island Pulled Pork or Chicken with BBQ Sauce
      • Easy Rotisserie Chicken Tacos
      • El Cubanito Cuban American Burger
      • Glazed Smokie Links or Meatballs
      • Grilled Coconut Lime Chicken
      • Mojo Meat, Seafood and Poultry
      • Island Pulled Pork or Chicken with BBQ Sauce
      • Ropa Vieja (Cuban Shredded Beef)
    • Vegan & Vegetarian Recipes
      • Black Bean & Feta Salad
      • Black Bean Burgers with Raisin Sofrito Ketchup and Creamy Lime Spread
      • Black Bean Soup (Sopa de Frijoles Negros)
      • Creamy Cuban Inspired Polenta (Tamal en Cazuela)
      • Eggs in Savory Sauce (Huevos en Cazuela a.k.a. Shakshuka)
      • Garlic Lime Crema
      • Mojito Black Bean & Quinoa Salad
      • Raisin Sofrito Ketchup
      • Spanish Rice
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Shrimp

Creole Jambalaya

Creole Jambalaya from Old Havana Foods
Print Recipe

Creole Jambalaya

Savory Creole Jambalaya with Sausage, Chicken and Shrimp
Prep Time10 mins
Cook Time30 mins
Resting Time10 mins
Total Time50 mins
Course: Main Course
Cuisine: Creole, Cuban, Latin, Spanish
Keyword: Chicken, Sausage, Shrimp, Sofrito
Servings: 4 to 6 servings

Ingredients

  • 1 pound Boneless, skinless chicken thighs cut into large chunks
  • 1/2 teaspoon Black pepper
  • 2 teaspoons Olive oil
  • 16 ounces Old Havana Foods Sofrito Authentic Cuban Cooking Sauce
  • 8 ounces Sweet peas (petit pois) drained, reserve peas and liquid separately
  • 3 tablespoons Lime juice, fresh preferred from 1 large or 2 small limes
  • 12 ounces Light bodied beer (do not use an IPA or bitter) split into 8 oz and 4 oz
  • 1 1/2 cups Long grain white rice jasmine or basmati preferred
  • 1 pinch Saffron optional
  • 8 ounces Peeled and deveined shrimp
  • 8 ounces Fully cooked, sliced sausage Andouille is recommended for authentic Creole Jambalaya

Instructions

  • Lightly season chicken with pepper. Heat a large pot over high heat until hot.  Add olive oil to pot and swirl to coat bottom. Add the chicken pieces, (skin side down if using bone-in.) Brown about 5 to 6 minutes, stirring occasionally or turning whole pieces after 4 minutes.
  • Add Old Havana Foods Sofrito to pot, stir well to coat chicken with sofrito. Reduce heat to medium-low and simmer 5 minutes, stirring occasionally.
  • Add 1½ cups chicken broth, 8 ounces beer (or additional chicken broth) lime juice, liquid from peas, rice (and saffron if using) to stockpot. Stir well to combine and bring to a simmer. Reduce heat to lowest setting; cover and simmer 20 minutes, stirring every 5 minutes.
  • During last five minutes of cooking add shrimp and sausage.
  • Turn off heat. Add remaining 4 ounces of beer (or chicken stock) and drained peas. Stir well to combine, cover and let stand 8 to 10 minutes.Add salt and pepper to taste. If large, cut bone-in chicken pieces in half.

Fiery Shrimp Creole (Camarones Enchilados Picante)

Print Recipe

Fiery Shrimp Creole (Camarones Enchilados Picante)

Shrimp bathed in a very spicy sauce of onions, sweet & hot peppers and tomatoes
Prep Time3 mins
Cook Time7 mins
Total Time10 mins
Course: Main Course
Cuisine: Cuban, Latin, Spanish
Keyword: Shrimp, Spicy, Stovetop
Servings: 4

Ingredients

  • 12 ounces Old Havana Foods Zesty Hot Cooking Sauce
  • 3 tablespoons Ketchup
  • 1 teaspoons Worcestershire
  • 3/4 pound Raw shrimp, peeled and deveined
  • 1 1/2 teaspoons Fresh parsley, chopped

Instructions

  • Heat Old Havana Foods Zesty Hot Cooking Sauce, ketchup, and Worcestershire sauce in a medium stockpot over medium heat.
  • Meanwhile, cut shrimp in half lengthwise and check that all veins and shells have been removed.
  • When sauce begins simmering, add shrimp and cook for 5 to 7 minutes until shrimp are cooked through, stirring occasionally.
  • Remove from heat, add parsley if using. Stir to combine. Serve over cooked rice.

Notes

Serve over riced cauliflower for a Keto-friendly, lower carb version.
DO NOT use precooked shrimp or they will not absorb the flavor of the sauce and will get tough.

Shrimp Creole (Camarones Enchilados)

Shrimp Creole from Old Havana Foods
Print Recipe

Shrimp Creole (Camarones Enchilados)

Shrimp bathed in a tangy sauce of onions, sweet peppers and tomatoes
Prep Time3 mins
Cook Time7 mins
Total Time10 mins
Course: Main Course
Cuisine: Cuban, Latin, Spanish
Keyword: Shrimp, Spicy, Stovetop
Servings: 4

Ingredients

  • 16 ounces Old Havana Foods Chili Cubano
  • 1/4 cup Ketchup
  • 1 teaspoons Worcestershire
  • 1/2 teaspoon Tabasco brand hot sauce (optional – for added heat!)
  • 1/4 teaspoon Cayenne pepper (optional – for added heat!)
  • 1 pound Raw shrimp, peeled and deveined
  • 2 teaspoons Fresh parsley, chopped (optional)

Instructions

  • Heat Old Havana Foods Chili Cubano, ketchup, Worcestershire sauce, hot sauce (if using) and cayenne pepper (if using) in a medium stockpot over medium heat.
  • Meanwhile, cut shrimp in half lengthwise and check that all veins and shells have been removed.
  • When sauce begins simmering, add shrimp and cook for 5 to 7 minutes until shrimp are cooked through, stirring occasionally.
  • Remove from heat, add parsley if using. Stir to combine. Serve over cooked rice.

Notes

The addition of Tabasco(R) or other hot sauce and cayenne pepper is for those who love spice and do not have access to our Zesty Hot Cooking Sauce.  We also have a Fiery Shrimp Creole recipe for real heat lovers!
DO NOT use precooked shrimp or they will not absorb the flavor of the sauce and will get tough.
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