Andouille Sausage Jambalaya With Shrimp Recipe

Name: Andouille Sausage Jambalaya With Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound andouille sausage, sliced; 1 tablespoon canola oil; 2 (8-oz.) packages prechopped onion, celery, and bell pepper mix; 4 garlic cloves, minced; 1 tablespoon Creole seasoning; 1 teaspoon dried thyme; 2 (14.5-oz.) cans fire-roasted diced tomatoes; 2 cups chicken broth; 2 (3.5-oz.) packages boil-in-bag rice; 1 pound medium-size raw shrimp, peeled and deveined; Chopped fresh parsley; Sliced green onions; Hot sauce (optional)

Servings: persons

1 pound andouille sausage, sliced
1 tablespoon canola oil
2 (8-oz.) packages prechopped onion, celery, and bell pepper mix
4 garlic cloves, minced
1 tablespoon Creole seasoning
1 teaspoon dried thyme
2 (14.5-oz.) cans fire-roasted diced tomatoes
2 cups chicken broth
2 (3.5-oz.) packages boil-in-bag rice
1 pound medium-size raw shrimp, peeled and deveined
Chopped fresh parsley
Sliced green onions
Hot sauce (optional)

1
Cook sausage in hot oil in a large skillet over medium-high heat, stirring often, 5 minutes or until browned. Remove sausage with a slotted spoon, reserving drippings in skillet. Drain sausage on paper towels, and place in a 5-qt. slow cooker.
2
Add onion, celery, and bell pepper mix; garlic; Creole seasoning; and thyme to hot drippings. Saute 5 minutes or until vegetables begin to soften. Place in slow cooker, and stir in tomatoes and chicken broth. Cover and cook on LOW 4 hours.
3
Cook rice according to package directions. Stir cooked rice and shrimp into sausage mixture in slow cooker; cover and cook on HIGH 15 minutes or until shrimp turn pink. Top with parsley, green onions, and, if desired, hot sauce.
4
We tested with Swanson 100% Natural Chicken Broth.

698

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound andouille sausage, sliced, 1 tablespoon canola oil, 2 (8-oz.) packages prechopped onion, celery, and bell pepper mix, 4 garlic cloves, minced, and more.

Yes, Andouille Sausage Jambalaya With Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Andouille Sausage Jambalaya With Shrimp

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