Sausage-Shrimp Jambalaya Recipe

Name: Sausage-Shrimp Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. skinless pork link sausage; 1/2 lb. thick-sliced bacon, cut into pieces; 3 large onions, chopped; 1 green pepper, chopped; 1/2 c. minced parsley; 2 cloves garlic, minced; 2 bay leaves; 1 tsp. salt; 1/4 tsp. thyme; 1/8 tsp. cayenne; 1 lb. shelled shrimp; 1 1/3 c. rice

Servings: persons

1 lb. skinless pork link sausage
1/2 lb. thick-sliced bacon, cut into pieces
3 large onions, chopped
1 green pepper, chopped
1/2 c. minced parsley
2 cloves garlic, minced
2 bay leaves
1 tsp. salt
1/4 tsp. thyme
1/8 tsp. cayenne
1 lb. shelled shrimp
1 1/3 c. rice

1
Fry sausage and bacon, stirring frequently.
2
Remove and drain all but 2 tablespoons fat.
3
Add onions and green pepper; cook 8 to 10 minutes.
4
Add parsley, bacon, sausage, garlic and seasonings; mix well.
5
Place shrimp over mixture.
6
Do not stir.
7
Pour rice over shrimp.
8
Add water to barely cover rice.
9
Do not stir. Cover.
10
Bring to a boil.
11
Reduce heat and cook 30 minutes.
12
Remove cover.
13
Reduce heat and continue heating 15 minutes to dry jambalaya.

1033

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 12 ingredients. The key ingredients include: 1 lb. skinless pork link sausage, 1/2 lb. thick-sliced bacon, cut into pieces, 3 large onions, chopped, 1 green pepper, chopped, and more.

Yes, Sausage-Shrimp 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.

Sausage-Shrimp Jambalaya

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