Shrimp and Sausage Jambalaya Recipe
Ingredients
- 2 tablespoons vegetable or olive oil
- 1 pound andouille sausage sliced into 1/4-inch rounds
- 1 large onion diced
- 1 large bell pepper seeded and diced
- 2 ribs celery diced
- 3 cloves garlic minced
- 4 cups chicken broth
- 1 can 15-ounce can crushed tomatoes
- 1 can 14.5-ounce can diced tomatoes
- 1 teaspoon Creole seasoning or to taste
- 2 cups parboiled or converted rice
- Sliced green onions for garnish optional
- 1 pound large shrimp peeled and deveined
Instructions
- Heat oil in a large pot on medium-high. Cook sausage slices until browned, remove with a slotted spoon, and set aside.
- In the same pot, soften diced onion, bell pepper, and celery for 5 minutes. Add minced garlic and cook for a minute.
- Add chicken broth, tomatoes, and Creole seasoning to the pot and bring to a boil. Stir in rice and browned sausage, reduce heat to simmer, cover, and cook for 20 minutes.
- Add shrimp to the pot, cover, and cook for 3-5 minutes until pink. Let rest for 5 minutes and garnish with green onions before serving.
Nutrition
Calories: 623kcalCarbohydrates: 63gProtein: 32gFat: 27gSaturated Fat: 8gPolyunsaturated Fat: 7gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 163mgSodium: 1819mgPotassium: 857mgFiber: 4gSugar: 8gVitamin A: 1164IUVitamin C: 40mgCalcium: 125mgIron: 3mg
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