Shrimp and Sausage Jambalaya

Name: Shrimp and Sausage Jambalaya
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 6 to 8 servings
Ingredients: 1 tablespoon olive oil; 1 pound sausage; 1 pound smoked ham; 1 tablespoon butter; 1 medium onion; 1 cup diced celery; 1 green bell pepper; 1 red bell pepper; 1 cup seeded and diced tomato; 3 garlic cloves; 1 Jalapeno pepper; 2 teaspoons diced fresh oregano; 1 teaspoon diced fresh thyme; 2 tablespoons tomato paste; 6 cups chicken stock; 3 cups long-grain rice; 3 bay leaves; 2 teaspoons coarse salt; 1 teaspoon freshly ground black pepper; 6 to 8 dashes hot sauce; ½ cup chopped scallions; ¾ cup chopped fresh parsley; ¼ cup freshly squeezed lemon juice; 1 pound medium shrimp

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Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 45 mins
Servings
6 to 8 servings
Calories
884 kcal
Course
Main Course
Cuisine
American

Shrimp and Sausage Jambalaya

John Morgan

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A delicious and classic southern dish

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Ingredients

Servings

1 tablespoon olive oil
1 pound sausage kielbasa or andouille, sliced
1 pound smoked ham cubed
1 tablespoon butter
1 medium onion diced
1 cup diced celery
1 green bell pepper cored and diced
1 red bell pepper cored and diced
1 cup seeded and diced tomato
3 garlic cloves minced
1 Jalapeno pepper seeded and minced OR ½ teaspoon cayenne
2 teaspoons diced fresh oregano
1 teaspoon diced fresh thyme
2 tablespoons tomato paste
6 cups chicken stock
3 cups long-grain rice rinsed
3 bay leaves
2 teaspoons coarse salt
1 teaspoon freshly ground black pepper
6 to 8 dashes hot sauce optional
½ cup chopped scallions divided
¾ cup chopped fresh parsley divided
¼ cup freshly squeezed lemon juice
1 pound medium shrimp deveined (20 to 24 count)

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Instructions

1. Heat the oil in a large Dutch oven over medium heat, add the kielbasa and saute for 8 to 10 minutes, until browned. Remove the kielbasa to a bowl, and set aside.
2. Add the ham to the same pot and cook 8 to 10 minutes, until lightly browned. Remove to the bowl with the kielbasa, and set aside.
3. Add the butter, onion, celery and peppers to the same pot and saute for 8 to 10 minutes, until the onion is translucent.
4. Add the tomato, garlic, jalapeno or cayenne, oregano, thyme, and tomato paste and cook until all the vegetables and herbs are blended well.
5. Add the stock and bring to a rolling boil. Stir in the rice, and add the sausage, ham, bay leaves, salt, pepper and hot sauce. Return to a boil, reduce the heat to low and simmer, covered, for 20 minutes.
6. Add ¼ cup of the scallions, ¼ cup of the parsley, the lemon juice and the shrimp, and stir well. Cover the pot, remove it from the heat and allow the jambalaya steam, for 15 minutes, before serving.
7. Garnish with the remaining ¼ cup scallions and ½ cup parsley, and a dash of hot sauce, if desired.

Nutrition Information

Show Details

Calories 884kcal (44%) Carbohydrates 92g (31%) Protein 53g (106%) Fat 31g (48%) Saturated Fat 10g (50%) Cholesterol 293mg (98%) Sodium 3193mg (133%) Potassium 1158mg (33%) Fiber 4g (16%) Sugar 8g (16%) Vitamin A 1940IU (39%) Vitamin C 71.1mg (79%) Calcium 204mg (20%) Iron 6mg (33%)

Nutrition Facts

Serving: 6to 8 servings

Amount Per Serving

Calories 884 kcal

% Daily Value*

Calories	884kcal	44%
Carbohydrates	92g	31%
Protein	53g	106%
Fat	31g	48%
Saturated Fat	10g	50%
Cholesterol	293mg	98%
Sodium	3193mg	133%
Potassium	1158mg	25%
Fiber	4g	16%
Sugar	8g	16%
Vitamin A	1940IU	39%
Vitamin C	71.1mg	79%
Calcium	204mg	20%
Iron	6mg	33%