Shrimp and Sausage Jambalaya

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

Yield: 5 servings (serving size: 1 1/2 cups)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 312
  • Fat: 6.8g
  • Saturated fat: 1.9g
  • Protein: 23.1g
  • Carbohydrate: 38.9g
  • Cholesterol: 118mg
  • Iron: 4.1mg
  • Sodium: 589mg
  • Calories from fat: 20%
  • Fiber: 3.0g
  • Calcium: 107mg


  • 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)


  1. 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.
  2. 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.
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