Shrimp Jambalaya Recipe
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
35 mins
-
Total Time
55 mins
-
Servings
6
-
Calories
462 kcal
-
Course
Main Course
-
Cuisine
American
Shrimp Jambalaya Recipe
Description
This Shrimp Jambalaya begins by browning sliced chicken sausage in garlic-infused oil, providing a base of smoky, rich flavor. Chopped onions, bell pepper, and celery add aromatic depth and texture. The addition of canned plum tomatoes, thyme, cayenne pepper (optional), and garlic seasoning layers the dish with herbal, spicy, and umami notes.
Long-grain rice is stirred in with chicken broth and seasonings, then covered and simmered until the rice is cooked through, absorbing the aromatic juices. The cleaned shrimp are stirred in at the end and cooked briefly to retain tenderness.
Serve hot, garnished with fresh parsley and a touch of lemon zest for brightness. The recipe offers balance in spice levels, with suggestions to omit cayenne or swap sausage types for milder versions to accommodate sensitive palates.
Ingredients
- 2 tablespoons roasted garlic infused oil Tastefully Simple® brand
- 1 pound chicken sausage sliced, andouille-style
- 1 large onion peeled and chopped, sweet
- 1 tablespoon Garlic Seasoning Tastefully Simple® brand
- 1 large bell pepper seeded and chopped
- 2-3 talks celery sliced
- 15 ounce tomato canned in juices, plum
- 1 tablespoon thyme 1 tsp dried, fresh leaves
- 1/4 teaspoon cayenne pepper optional
- 1 1/4 cups long-grain rice
- 2 1/2 cups chicken broth
- 1 pound medium raw shrimp, cleaned
- 1/4 cup parsley fresh chopped
- 2 teaspoons lemon zest
- salt
- black pepper
Instructions
- Set a large 6-8 quart Dutch oven over medium heat. Add the Tastefully Simple Garlic Infused Oil and the sliced sausages. Use a wooden spoon to move the sausage around the pot, browning on all sides.
- Once the sausages are caramelized, move the pieces to the sides of the pot. Add the chopped onion and Garlic Garlic Seasoning in the middle. Saute the onions for 5 minutes, stirring every minute, until the onions are soft. Then stir in the chopped bell pepper and celery. Saute another 1-2 minutes.
- Pour the tomato juices into the pot. Squash the tomatoes in your hands to break them into uneven pieces. Then place the pieces in the pot. Stir in the thyme, cayenne pepper, long-grain rice, chicken broth, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper.
- Cover the pot with a heavy lid. Bring to a boil. Once boiling, lower the heat to simmer. Stir well. Then cover and simmer for 18-20 minutes, undisturbed.
- Once the rice has cooked through, Stir in the shrimp. Cook another 2-3 minutes, until the shrimp are pink. Then stir in the fresh parsley and lemon zest. Taste, then salt and pepper as needed.
Notes
- If you prefer less heat, omit the cayenne pepper or replace andouille sausage with milder kielbasa or cubed ham.
- Use fresh shrimp cleaned and deveined for best texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 462 kcal
% Daily Value*
| Serving | 1.25cup | |
| Calories | 462kcal | 23% |
| Carbohydrates | 45g | 15% |
| Protein | 32g | 64% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 244mg | 81% |
| Sodium | 1743mg | 73% |
| Potassium | 546mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 2074IU | 41% |
| Vitamin C | 65mg | 72% |
| Calcium | 160mg | 16% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
