Jambalaya with Sausage and Shrimp
Easy to make, this delicious one-dish meal is perfect for a busy week night. The secret is the spiciness. You can vary the heat with the sausage, cayenne and paprika or minced jalapeno chile. Use your favorite sausage or authentic Cajun Andouille. Slice the precooked sausage or remove the casings from any raw sausage, such as Italian.
Servings: 4
Calories: 528kcal
Ingredients
- 2 Tablespoons canola oil
- 1 medium onion diced
- 1 red or green bell pepper diced
- 1 large clove garlic
- 1/2 seeded jalapeno or other chile minced (optional)
- 1/2 pound sausage 2 links Italian or Andouille
- 1 15 oz. can crushed tomatoes
- 3 cups + chicken stock
- 3 fresh thyme sprigs
- 2 Tablespoons parsley
- 1 bay leaf
- 1 pinch cayenne pepper or more
- 1/2 tsp paprika hot Hungarian preferred
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon black pepper
- 1 1/2 cups long-grain white rice
- 1 pound raw shrimp deveined
- 2 Tablespoons cilantro or parsley to garnish
Instructions
- In a large skillet, cook onion and green pepper on low heat until onion is translucent. Add garlic, optional minced chile and then the sausage. If using Andouille, slice the sausage before adding. If using a raw sausage like Italian, remove the casing, chop it up as it cooks and cook until browned.
- Add tomatoes,1 1/2 cups chicken stock, thyme sprigs, parsley, bay leaf, cayenne, paprika, salt and pepper.. Stir and cook on medium heat until boiling. Reduce heat to low, add rice, stir, cover and simmer for 15- 20 minutes. Stir and add more stock or water as needed every 3-5 minutes so the rice does not stick to the pan. Cook until rice is al dente.
- Add shrimp and nestle into the rice with added stock or water to keep the mixture juicy. Cover and cook until shrimp is red and rice is tender. Garnish with cilantro or parsley leaves and serve.
- ENJOY THIS RECIPE FROM FreshFoodinaFlash.com
Nutrition
Calories: 528kcal