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Shrimp & Sausage Jambalaya

A classic dish that never disappoints, this Shrimp & Sausage Jambalaya is a perfect weeknight dinner or game day crowd pleaser.

Ingredients

  • 1 tbsp. olive oil
  • 1 onion chopped
  • 1 green bell pepper chopped
  • 2 ribs celery chopped
  • 1/2 lb. 1 link smoked sausage, sliced
  • Salt & black pepper to taste
  • 3-4 cloves garlic chopped
  • 2 tsp. Worcestershire sauce
  • 1/4 tsp. cayenne
  • 3 bay leaves
  • 2 cups uncooked Cajun Country Rice long or medium grain
  • 3.5 – 4 cups low-sodium chicken stock
  • 1/2 lb. about 24 medium raw shrimp, peeled & deveined
  • Green onions parsley & hot sauce, for garnish

Instructions

  • Heat a large Dutch oven over medium-high heat, then add oil. Add onion, bell pepper, celery, sausage, salt & pepper. Sauté 10 minutes or until vegetables are tender and sausage is lightly browned.
  • Add garlic, Worcestershire, cayenne. Stir in rice and bay leaves, then add stock. Bring to a boil, reduce heat to low, cover and simmer for about 15 minutes, or until rice is tender.
  • Stir in shrimp and cook another 5 minutes.
  • Finish with garnishes and add any more salt and pepper to taste.

Notes

Kitchen Bouquet browning & seasoning sauce is an optional ingredient that adds rich color and deep flavor to this dish. If you like a darker jambalaya, simply stir in 1-2 tsp. before adding the rice
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Rice is a natural, raw, agricultural product. It may contain foreign material despite the use of modern cleaning equipment. Sort and remove foreign materials before cooking. And like all raw agricultural products, it may naturally contain heavy metals.