Shrimp and Sausage Jambalaya Recipe - Food Fanatic
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Shrimp and Sausage Jambalaya Recipe

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    6 Servings

Ingredients

  • 1 tablespoon Canola Oil
  • 4 links Andouille Sausage, diced
  • 2 medium Bell Peppers, green and orange
  • 1 medium Onion, diced
  • 2 cups Okra, diced
  • 1 28-ounce can Diced Tomatoes
  • 2 teaspoons Oregano
  • 2 teaspoons Cajun Creole Seasoning
  • 1 teaspoon Hot Sauce
  • 2 Bay Leafs
  • 1/2 teaspoon Dried Thyme
  • 2 cups Long Grain Rice
  • 2 1/2 cups Chicken Broth
  • 1 pound Shrimp, peeled and deveined
  • Fresh Parsley, for garnish

Directions

  1. In a large stock pot add one tablespoon of canola oil (medium heat). Then add sausage, bell peppers, onion, celery, and okra. Cook for 10 minutes.
  2. Add the diced tomatoes, dried oregano, creole seasoning, hot sauce, bay leaves, and thyme to the stock pot, stir well, and cook for 10 minutes (with lid) on medium heat.
  3. Add rice to the pot and mix well. Then add 2 cups of chicken broth--mix until everything is incorporated. Place lid on pot and cook (medium heat) for 10 minutes (stir 2-3 times during the rice cooking process).
  4. Add shrimp to the pot, mix well and reduce the heat to medium-low. Cook an additional 10 minutes. Then stir the rice mixture. Add an additional 1/2 cup of chicken broth, place the lid on and cook for 5 minutes. Then remove the lid, mix well, and cook an additional 5 minutes with lid off if needed.
  5. Serve in bowls and garnish with fresh parsley.
Andouille and shrimp jambalaya picture