Shrimp and Sausage Jambalaya

Are you looking for an easy healthy busy weeknight meal? I have you covered with this Easy Shrimp Sausage Jambalaya. It has shrimp, sausage, veggies and brown rice for a delicious comforting family dinner recipe.

I made Shrimp and Sausage Jambalaya the other night after I was digging through the fridge looking for a snack and realized I still had sausage needing to be used.

What kind of person would I be if I let sausage go bad plus I had some shrimp I had bought on sale for this very occasion.

Jambalaya's so easy to make and this recipes been a little bit healthified over the years with the addition of some extra veggies and brown rice.

I like to sneak things like that in whenever I can so the kids have no clue what I'm up too.

This recipes probably not authentic since I'm not Southern and was raised in the Northwest but I can guarantee you it's D-E-L-I-C-I-O-U-S! 

Melt 1 tablespoon Butter over medium-high heat and add 1/2 whole Large Onion, Diced. Sauté until onion starts to soften. 

Add 1 pound Sliced Andouille Sausage.

 Push the onions aside so the sausage can brown on the bottom of the pan because we all know brown sausage tastes AMAZING! 

Then add:

• 3 Diced Carrots
• 4 stalks Celery, Diced
• 4 cloves Garlic,  Minced 
• 1 teaspoon Thyme
• 1 teaspoon Italian Seasoning
• 1 teaspoon Smoked Paprika (if you have it, if not omit, it's not the end of the world it just gives a little smokiness) 
• 1/4 teaspoon Salt 
• 1/4 teaspoon Pepper

Mix until well combined and cook for about a minute to let the flavors meld.

Add 1 Diced Bell Pepper.

I like red bell pepper but I have used green, it's just one of those things you use what you have in the fridge.

Add:

• 1 1/2 tablespoons Tomato Paste
• 14 1/2 ounces Canned Diced Tomatoes
• 2 cups Chicken Stock
• 1 1/3 cup Basmati or Long Grain Brown Rice
• 1 teaspoon Hot Sauce

Mix well.

I used basmati brown rice because we have a giant bag from Costco but you can use long grain rice white or brown too.

I also used Tapatio Hot Sauce because somehow our house is running out of hot sauce and my Tabasco went MIA..I know so untraditional.

It's one of those things sometimes you just have to make due with what you have available, it is what it is..

Bring mixture to a simmer, reduce heat to low and cover. Cook for 45 minutes or until rice is tender.

Add 1 pound Medium-Large Sized Shelled Shrimp and stir well. 

Cook an additional 5 minutes or until shrimp are pink.

That's it dinners done! Gotta love it! 

You might love these other Southern Comfort Recipes:

• Crock Pot Chicken and Sausage Jambalaya
• Cajun Shrimp Sausage Pasta
• Shrimp and Sausage Gumbo
• Red Beans and Rice
• Collard Greens

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Dinner

Southern

Yield: 6

Author: Serena Bakes Simply From Scratch

Shrimp and Sausage Jambalaya

Are you looking for an easy healthy busy weeknight meal? I have you covered with this Easy Shrimp Sausage Jambalaya. It has shrimp, sausage, veggies and brown rice for a delicious comforting family dinner recipe.

Prep time: 15 MinCook time: 18 MinTotal time: 33 Min

Ingredients

• 1 tablespoon Butter or Olive Oil
• 1/2 whole Large Onion, Diced
• 1 pound Andouille Smoked Sausage, Sliced
• 3 whole Carrots, Diced
• 4 stalks Celery, Diced
• 4 cloves Garlic, Minced
• 1 teaspoon Thyme
• 1 teaspoon Italian Seasoning
• 1 teaspoon Smoked Paprika, Optional
• 1/4 teaspoon Salt
• 1/4 teaspoon Pepper
• 1 whole Bell Pepper, Diced
• 14 1/2 ounce Diced Tomatoes With Juice
• 1 1/2 tablespoons Tomato Paste
• 1 1/3 cups Basmati or Long Grain Brown Rice
• 2 cups Chicken Stock
• 1 teaspoon Hot Sauce Or To Taste
• 1 pound Medium Sized Shrimp

Instructions

1. In a large pan with a lid melt butter over medium-high heat. Add onion and sauté until softened. Add sausage and push onion aside to brown sausage evenly on both sides.
2. Add carrots, celery, garlic, thyme, Italian seasoning, smoked paprika, salt and pepper. Stir until well combined.
3. Add bell pepper, diced tomatoes with juice, tomato paste, rice, and hot sauce. Mix until well combined.
4. Bring to a simmer, cover and reduce heat to low. Cook for 45 minutes or until rice is tender.
5. Add shrimp and stir well. Cook an additional 5 minutes or until shrimp are pink.

Nutrition Facts

Calories

567

Fat

26 g

Sat. Fat

8 g

Carbs

48 g

Fiber

5 g

Net carbs

43 g

Sugar

9 g

Protein

37 g

Sodium

1103 mg

Cholesterol

189 mg

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

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©2014 Serena Bakes Simply From Scratch

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