“There are many variations of this Creole classic, but this Flavorful Sausage and Shrimp Jambalaya version is a favorite jambalaya recipe. While true jambalaya is really more of a thicker rice stew than a soup, it’s one of those dishes that more stock can be added to easily make it into a soup recipe. Serve garnished with green onion.”
Prep: 15 m Cook: 1 h Ready In 1 h 15 m
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To make this Flavorful Sausage and Shrimp Jambalaya, You’ll need the following Ingredients:
Ingredients:
2 tablespoons butter
8 ounces andouille sausage, cut into 1/4-inch slices
2 tablespoons ground paprika
1 tablespoon ground cumin
1/2 teaspoon cayenne pepper
1/2 cup diced tomatoes
1 large green bell pepper, diced
2 stalks celery, sliced 1/4 inch thick
4 green onions, thinly sliced
1 teaspoon salt
1 bay leaf
3 cups chicken stock
1 cup uncooked brown rice
1 pound large shrimp, peeled and deveined
Salt and ground black pepper to taste
Directions:
1. Place butter and sausage in a large stockpot over medium heat; cook and stir for 5-6 minutes until sausage begins to brown.
2. Stir in paprika, cumin and cayenne; cook for 1 minute.
3. Stir tomatoes, onions, celery, green pepper, green onions, salt, and bay leaf into sausage mixture.
4. Add brown rice and stir to combine. Stir in chicken stock and turn heat to low. Cover and cook, for until rice is just tender about 45 minutes.
5. Stir in shrimp, replace the lid and cook for 5 minutes. Season with salt and black pepper.
Pin this recipe to save it in relevant boards, use the Pin button below and enjoy.
FLAVORFUL SAUSAGE AND SHRIMP JAMBALAYA
Flavorful Sausage and Shrimp Jambalaya
"There are many variations of this Creole classic, but this Flavorful Sausage and Shrimp Jambalaya version is a favorite jambalaya recipe. While true jambalaya is really more of a thicker rice stew than a soup, it's one of those dishes that more stock can be added to easily make it into a soup recipe. Serve garnished with green onion."
- 2 tbsp butter
- 8 ounces andouille sausage, cut into 1/4-inch slices
- 2 tbsp ground paprika
- 1 tbsp ground cumin
- 1/2 tsp cayenne pepper
- 1/2 cup diced tomatoes
- 1 large green bell pepper, diced
- 2 stalks celery, sliced 1/4 inch thick
- 4 green onions, thinly sliced
- 1 tsp salt
- 1 bay leaf
- 3 cups chicken stock
- 1 cup uncooked brown rice
- 1 pound large shrimp, peeled and deveined
- Salt and ground black pepper to taste
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Place butter and sausage in a large stockpot over medium heat; cook and stir for 5-6 minutes until sausage begins to brown.
-
Stir in paprika, cumin and cayenne; cook for 1 minute.
-
Stir tomatoes, onions, celery, green pepper, green onions, salt, and bay leaf into sausage mixture.
-
Add brown rice and stir to combine. Stir in chicken stock and turn heat to low. Cover and cook, for until rice is just tender about 45 minutes.
-
Stir in shrimp, replace the lid and cook for 5 minutes. Season with salt and black pepper.
