Shrimp and Sausage Jambalaya
Shrimp and Sausage Jambalaya brings the flavors of New Orleans to your plate! This Cajun favorite from Louisiana mixes bold flavors to make a hearty, all-in-one meal.
Servings: 6 servings
Ingredients
- 1 pound large shrimp peeled and deveined
- ½ pound smoked sausage Andouille or your preferred variety, sliced
- 1 cup long-grain white rice
- 1 onion chopped
- 1 bell pepper any color, chopped
- 2 cloves garlic minced
- 1 (14.5oz.) can diced tomatoes, undrained
- 1 ½ cups chicken broth
- 2 tablespoons vegetable oil
- 2 teaspoons Cajun seasoning adjust to taste
- Salt and black pepper to taste
- Green onions or fresh parsley optional for garnish
Instructions
- In a large skillet, heat 2 tablespoons of vegetable oil over medium heat.
- Add the sliced sausage to the skillet and cook for 3-4 minutes until it starts to brown. Then, add the chopped onion and bell pepper to the skillet. Sauté for another 3-4 minutes until the vegetables begin to soften.
- Stir in the minced garlic and rice, cooking for 1-2 minutes until the rice is lightly toasted.
- Sprinkle the Cajun seasoning over the ingredients and stir to combine. Pour in the can of diced tomatoes (undrained) and chicken broth. Stir well to combine all the ingredients. Bring the mixture to a boil.
- Reduce the heat to low, cover the skillet, and let it simmer for about 15-20 minutes or until the rice is tender and most of the liquid is absorbed. Stir occasionally to prevent sticking.
- Gently fold in the peeled and deveined shrimp. Cover the skillet and cook for an additional 5-7 minutes, or until the shrimp turn pink and opaque.
- Adjust the seasoning with salt, black pepper, or more Cajun seasoning if desired.
- Serve hot and garnish with chopped green onions or fresh parsley if desired.
Notes
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Store in an airtight container in the freezer for up to 2 months. Thaw out in fridge overnight. Reheat to desired temperature in microwave.
