Shrimp And Sausage Jambalaya

Name: Shrimp And Sausage Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. small to med. shrimp; 2 cups rice; 1/2 lb. smoked sausage, sliced; 1 onion, chopped; 3 stalks celery, chopped; 1/2 cup shallots; 2 Tbsp. olive oil; 1 can beef consomme; 1 small can tomato sauce; salt, pepper, and hot sauce to taste

Eats Now Editorial Team · 786 kcal · Seafood

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Shrimp And Sausage Jambalaya – a delicious recipe with shrimp, rice, sausage, onion, stalks celery, shallots. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1 lb. small to med. shrimp
2 cups rice
1/2 lb. smoked sausage, sliced
1 onion, chopped
3 stalks celery, chopped
1/2 cup shallots
2 Tbsp. olive oil
1 can beef consomme
1 small can tomato sauce
salt, pepper, and hot sauce to taste

1
Saute seasonings in olive oil.
2
Add shrimp and cook until shrimp are cooked.
3
Boil sausage to remove fat and drain.
4
Add to shrimp mixture.
5
Mix tomato sauce and consomme; add enough water to equal 4 cups.
6
Add this to mixture and add seasoning.
7
You want to over-season because rice will absorb seasoning.
8
Add rice and boil until liquid is absorbed.
9
Cover and cook on low until rice is done.

786

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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Frequently Asked Questions

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

You need 10 ingredients. The key ingredients include: 1 lb. small to med. shrimp, 2 cups rice, 1/2 lb. smoked sausage, sliced, 1 onion, chopped, 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.

Quick Info

Servings
4 servings
Calories
786 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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