Shrimp-and-Sausage Jambalaya

Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell

Many Cajun and Creole dishes are seasoned with the so-called holy trinity--bell pepper, onion, and celery. This Creole-style jambalaya has lots of tomato in it.

Yield: Makes 6 to 8 servings
Recipe from Coastal Living

More From Coastal Living

Recipe Time

Cook Time:
Prep Time:


Ingredients

  • 2 tablespoons vegetable oil
  • 1 pound andouille or other spicy smoked sausage, sliced
  • 1 large onion, diced
  • 1 bell pepper, diced
  • 3 celery ribs, chopped
  • 4 garlic cloves, minced
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 teaspoons Creole seasoning
  • 1 (28-ounce) can crushed tomatoes, with juice
  • 4 cups chicken broth
  • 2 cups uncooked long-grain rice
  • 1 pound shrimp, peeled and deveined
  • 4 green onions, chopped

Preparation

  1. 1. Heat oil in a Dutch oven over medium-high heat. Add sausage, and cook, stirring constantly, 5 minutes or until lightly browned. Remove sausage with a slotted spoon; set aside.
  2. 2. Add onion and next 7 ingredients to hot drippings in Dutch oven; sauté 5 minutes or until vegetables are tender. Stir in reserved sausage, tomatoes, broth, and rice. Bring mixture to a boil, reduce heat, and simmer, covered, 25 minutes or until rice is tender.
  3. 3. Stir in shrimp; cover and cook 5 minutes or until done. Sprinkle each serving with green onions.
My Notes

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

Add Note

Shrimp-and-Sausage Jambalaya Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy