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: 2 tablespoons olive oil; 3/4 pound shelled medium shrimp; 1 pound ham (preferably smoked), cubed; 1 pound kielbasa, andouille, or chorizo sausage, sliced; 2 large garlic cloves, minced; 2 large celery stalks, diced; 1 green or red bell pepper, diced; 1 large onion, diced; 1 1/2 cups long-grain rice; 1 16-ounce can diced tomatoes; 4 cups chicken broth; 1 teaspoon kosher salt; 1/4 teaspoon cayenne pepper; 1/2 cup chopped fresh parsley

Servings: persons

2 tablespoons olive oil
3/4 pound shelled medium shrimp
1 pound ham (preferably smoked), cubed
1 pound kielbasa, andouille, or chorizo sausage, sliced
2 large garlic cloves, minced
2 large celery stalks, diced
1 green or red bell pepper, diced
1 large onion, diced
1 1/2 cups long-grain rice
1 16-ounce can diced tomatoes
4 cups chicken broth
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/2 cup chopped fresh parsley

1
Heat the oil in a large, heavy stockpot over high heat and add the shrimp. Cook, stirring constantly, until the shrimp curl and just begin to brown, about 3 minutes. Remove the shrimp with a slotted spoon and set aside. Add the ham and sausage to the stockpot and cook, stirring frequently, until both are well browned, about 15
2
minutes. Reduce heat to medium and add the garlic, celery, bell pepper, and onion. Cook, stirring frequently, until tender, about 10 minutes. Stir in the rice, tomatoes, broth, salt, cayenne pepper, and half the parsley. Cover, reduce heat to low, and simmer 20 minutes or until the liquid is almost absorbed. Stir in the shrimp and the remaining parsley. Cover and cook until all the liquid is absorbed, 3 to 5 minutes more. (Can be made up to 1 day ahead. Cover and refrigerate. Reheat, covered, in a 325u00b0 F oven for 20 minutes or until heated through, stirring once or twice.)

1097

kcal

Calories

Fat

Carbs

124

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 14 ingredients. The key ingredients include: 2 tablespoons olive oil, 3/4 pound shelled medium shrimp, 1 pound ham (preferably smoked), cubed, 1 pound kielbasa, andouille, or chorizo sausage, sliced, 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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