Jambalaya Recipe – Eats Now

Name: Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb. smoked sausage; 1 1/2 Tbsp. olive oil; 1/2 c. chopped celery; 1/2 c. chopped green pepper; 1/3 c. chopped parsley; 2 cloves garlic, crushed; 1 (16 oz.) can tomatoes; 1 (14 1/2 oz.) can chicken broth; 1 1/2 tsp. salt; 1/2 tsp. oregano; 1 tsp. chili powder; 1/2 tsp. thyme; 1/4 tsp. cayenne; 1/4 tsp. black pepper; 1 bay leaf; 1 c. uncooked rice; 1 1/2 lb. medium shrimp, shelled and deveined

Servings: persons

1/2 lb. smoked sausage
1 1/2 Tbsp. olive oil
1/2 c. chopped celery
1/2 c. chopped green pepper
1/3 c. chopped parsley
2 cloves garlic, crushed
1 (16 oz.) can tomatoes
1 (14 1/2 oz.) can chicken broth
1 1/2 tsp. salt
1/2 tsp. oregano
1 tsp. chili powder
1/2 tsp. thyme
1/4 tsp. cayenne
1/4 tsp. black pepper
1 bay leaf
1 c. uncooked rice
1 1/2 lb. medium shrimp, shelled and deveined

1
Cook sausage in Dutch oven until browned.
2
Remove; drain.
3
Add oil to drippings in Dutch oven.
4
Add celery, green pepper, parsley and garlic; saute until tender, about 5 minutes.
5
Add tomatoes, broth and onions.
6
Stir in seasonings and bay leaf.
7
Add rice and sausage; mix well.
8
Bring to boil, reduce flame to low, cover and simmer 30 minutes, stirring occasionally.
9
Turn off flame, add shrimp and turn mixture into 2 1/2-quart casserole.
10
Bake uncovered at 350u00b0 for 25 minutes until shrimp are pink.
11
Remove bay leaf; discard.

506

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 17 ingredients. The key ingredients include: 1/2 lb. smoked sausage, 1 1/2 Tbsp. olive oil, 1/2 c. chopped celery, 1/2 c. chopped green pepper, and more.

Yes, Jambalaya 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.

Jambalaya

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