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. peeled shrimp; 1/2 lb. smoked sausage; 1 tsp. salt; 1/8 tsp. pepper; 2 Tbsp. minced celery; 1 clove garlic; 1/2 c. tomato sauce; 3/4 tsp. salt; 2 1/2 c. water; 3 Tbsp. oil; 1 minced onion; 1 Tbsp. minced bell pepper; 1 bay leaf; 1 sprig thyme; 1 c. washed rice (uncooked); dash of cayenne or red pepper

Servings: persons

1 lb. peeled shrimp
1/2 lb. smoked sausage
1 tsp. salt
1/8 tsp. pepper
2 Tbsp. minced celery
1 clove garlic
1/2 c. tomato sauce
3/4 tsp. salt
2 1/2 c. water
3 Tbsp. oil
1 minced onion
1 Tbsp. minced bell pepper
1 bay leaf
1 sprig thyme
1 c. washed rice (uncooked)
dash of cayenne or red pepper

1
Cut sausage into 1/2-inch pieces.
2
Salt shrimp; fry in hot oil quickly until brown.
3
Set aside.
4
Fry sausage until well browned; drain off fat.
5
Put shrimp back in pot.
6
Add minced vegetables and tomato sauce; heat until cooked down, stirring often.
7
Add rice; fry until brown.
8
Add water and spices.
9
Cover; simmer for 20 to 30 minutes, stirring only once, until rice is tender.

448

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 16 ingredients. The key ingredients include: 1 lb. peeled shrimp, 1/2 lb. smoked sausage, 1 tsp. salt, 1/8 tsp. pepper, 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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