Shrimp and Sausage Jambalaya

5.00 (5)
⏱ 65 mins 🍽 6 serving(s) 🏷 Creole

This delicious Creole jambalaya combines smoked sausage and shrimp with the holy trinity of onions, bell pepper, and celery. The rice cooks directly in the pot with tomatoes, garlic, and herbs, absorbing all the rich flavours. It's a complete, satisfying meal that comes together in one saucepan, making it ideal for a hearty dinner. The recipe yields six generous portions.

Shrimp and Sausage Jambalaya

Ingredients

  • 2 tablespoons vegetable oil
  • 1 lb smoked sausage, cut crosswise int 1/4 inch slices
  • 2 cups chopped onions
  • 3/4 cup chopped bell pepper
  • 3/4 cup chopped celery
  • salt
  • cayenne
  • 1 cup long-grain rice
  • 1 (14 1/2 ounce) can whole tomatoes with juice, chopped
  • 1 tablespoon chopped garlic
  • 2 cups water
  • 4 bay leaves
  • 1/4 teaspoon dried thyme
  • 1 lb shrimp, peeled and deveined
  • 1/4 cup chopped green onion

Method

  1. Warm the vegetable oil in a large saucepan.
  2. Place the sliced sausage in the pan and cook for 2 minutes.
  3. Mix in the chopped onions, bell pepper, and celery.
  4. Season with salt and cayenne, then cook for 6 to 8 minutes until the vegetables are soft and golden.
  5. Stir in the long-grain rice until it is well coated.
  6. Add the chopped tomatoes with their juice, garlic, bay leaves, water, and dried thyme.
  7. Put the lid on and cook for about 20 minutes.
  8. Season the peeled shrimp with salt and cayenne pepper.
  9. Add the shrimp to the pan and continue cooking for 10 more minutes.
  10. Continue until the rice is tender, the liquid is absorbed, and the shrimp have turned pink.
  11. Take the pan off the heat, cover it, and let it stand for about 5 minutes.
  12. Discard the bay leaves, mix in the chopped green onions, and serve.

Nutrition (per serving)

Sodium1170700 mg

Recipe details

CategoryCreole
AuthorFaith77