Shrimp And Sausage Jambalaya Recipe

Name: Shrimp And Sausage Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. smoked sausage, sliced thin; 3 Tbsp. olive oil; 2/3 chopped green pepper; 4 cloves garlic, minced; 3/4 c. chopped fresh parsley; 1 c. chopped celery; 2 (10 oz.) cans tomatoes; 2 cans chicken broth; 1 c. chopped green onion; 2 or 3 bay leaves; 2 c. raw long grain rice, washed; 3 lb. medium raw shrimp

Servings: persons

1 lb. smoked sausage, sliced thin
3 Tbsp. olive oil
2/3 chopped green pepper
4 cloves garlic, minced
3/4 c. chopped fresh parsley
1 c. chopped celery
2 (10 oz.) cans tomatoes
2 cans chicken broth
1 c. chopped green onion
2 or 3 bay leaves
2 c. raw long grain rice, washed
3 lb. medium raw shrimp

1
In a 4-quart heavy pot, saute sausage until firm and remove with slotted spoon.
2
Add olive oil to drippings and saute green pepper, garlic, parsley and celery for 5 minutes.
3
Chop tomatoes and reserve the liquid.
4
Add tomatoes, tomato liquid, chicken broth and green onions to the pot.
5
Stir in all spices.
6
Add the rice which has been washed and rinsed three times.
7
Add sausage and cook 30 minutes, covered over low heat.
8
Stir occasionally so rice does not stick.
9
After mot of the liquid has cooked out, add shrimp and cook until they are pink.
10
Transfer mixture to casserole dish.
11
Bake at 350u00b0 for 25 minutes.

1267

kcal

Calories

Fat

109

Carbs

155

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. smoked sausage, sliced thin, 3 Tbsp. olive oil, 2/3 chopped green pepper, 4 cloves garlic, minced, and more.

Yes, Shrimp And Sausage 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.

Shrimp And Sausage Jambalaya

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