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Shrimp and Sausage Jambalaya

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4 people

Ingredients

Creole Seasoning

  • ¾ tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp dried thyme
  • ¼ tsp dried oregano
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • ¼ tsp cayenne pepper

Jambalaya

  • ¾ lb. deveined and peeled shrimp save the shells
  • 2 cups chicken broth
  • 1 tbsp oil
  • ¾ lb. kielbasa sausage feel free to use andouille
  • 2 medium onions diced
  • 1 red pepper diced
  • 1 yellow pepper diced
  • 3 cloves garlic minced
  • 1 tbsp creole seasoning
  • 1 can 28 oz diced tomatoes
  • 1 tbsp tomato paste
  • 1 tsp Worcestershire sauce
  • 2 Bay leaves
  • 1 cup rice
  • 4 scallions sliced

Instructions

  1. Bring the chicken broth and shrimp shells to a boil, reduce the heat and let simmer until needed.
  2. Meanwhile, heat the oil in a large pot over medium/high heat, add the sausage and cook until browned on both sides.
  3. Add the onion and peppers, cook until tender.
  4. Add the garlic and creole seasoning and cook until fragrant.
  5. Remove shells from the broth. Add broth, diced tomatoes, tomato paste, Worcestershire sauce, bay leaves and rice to the sausage mixture. Bring to a boil, then reduce heat and let simmer until the rice is cooked and the sauce has reduced. Stir regularly. (20 minutes)
  6. Add the shrimp and cook for 3 to 5 minutes until pink.
  7. Season with salt, pepper, and cayenne as needed. Sprinkle scallions on top.