Shrimp and Sausage Jambalaya

We kept the hot sauce to a minimum in this recipe to make it family-friendly.


5 servings (serving size: 1 1/2 cups)

Recipe from

Oxmoor House

Recipe Time

Prep: 9 Minutes
Cook: 28 Minutes
Other: 5 Minutes

Nutritional Information

Calories 312
Fat 6.8 g
Satfat 1.9 g
Protein 23.1 g
Carbohydrate 38.9 g
Cholesterol 118 mg
Iron 4.1 mg
Sodium 589 mg
Caloriesfromfat 20 %
Fiber 3.0 g
Calcium 107 mg


1 1/2 teaspoons olive oil
1/2 cup vertically sliced onion
1/3 cup diced celery
2 large garlic cloves, minced
4 ounces light turkey, pork, and beef smoked sausage (such as Hillshire Farm), thinly sliced
1/8 teaspoon dried oregano
1 bay leaf
1 thyme sprig
1 cup uncooked long-grain rice
1 (14 1/2-ounce) can diced tomatoes, undrained
1 1/4 cups fat-free, less-sodium chicken broth
1 cup frozen cut okra
1/4 teaspoon hot sauce
3/4 pound peeled and deveined medium shrimp
Hot sauce (optional)


Heat oil in a large skillet over medium-high heat. Add onion, celery, and garlic; sauté 2 minutes. Add sausage and next 3 ingredients; sauté 2 minutes. Add rice; cook 1 minute, stirring constantly. Add tomatoes, chicken broth, okra, and 1/4 teaspoon hot sauce; bring to a boil.

Cover, reduce heat, and simmer 15 minutes. Add shrimp; cover and cook 5 minutes or until shrimp are done. Remove from heat; let stand 5 minutes. Discard bay leaf and thyme sprig. Serve with additional hot sauce, if desired.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note