Shrimp and Sausage Jambalaya

• 1 1/2 cups long-grain white rice
• 2 cups chicken broth
• 1 cup diced tomatoes (canned, undrained)
• 1 pound shrimp, peeled and deveined
• 8 ounces smoked sausage, sliced
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 1/4 cup diced celery
• 3 cloves garlic, minced
• 2 tbsp vegetable oil
• 1 tbsp Cajun seasoning
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped

Steps

1. 1 In a large skillet or Dutch oven, heat oil over medium heat. Add onion, bell pepper, and celery, sauté until softened.
2. 2 Add garlic and cook for another minute until fragrant.
3. 3 Stir in smoked sausage and cook until lightly browned.
4. 4 Add shrimp, Cajun seasoning, paprika, and cayenne pepper. Cook shrimp until they turn pink.
5. 5 Stir in rice, tomatoes, and chicken broth. Bring to a boil.
6. 6 Reduce heat to low, cover, and simmer for 20 minutes or until rice is cooked.
7. 7 Remove from heat, fluff with a fork, and stir in parsley.
8. 8 Cover and let sit for 5 minutes before serving.

Nutrition

Tips

• Feel free to swap out the sausage for andouille if you can find it for an authentic taste.
• Adjust the cayenne pepper to control the spice level to your preference.
• For extra flavor, use homemade chicken broth.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth to maintain moisture.

Serving Suggestions

• Serve with a side of garlic bread and a crisp green salad.
• Pair with a cold glass of crisp white wine.

FAQ