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Shrimp and Sausage Jambalaya
Delishar
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Servings
4
Ingredients
1-1/2
cups
rice
rinsed
2-3
smoked sausages
I used hot & spicy smoked sausages
1/3
cup
bacon bits
1
small yellow onion
diced
1
med carrot
diced
1/2
cup
diced celery
1/2
green pepper
diced
1
large tomato
seeded and diced
3-4
cloves
garlic
minced
1/4
tsp
cayenne or to taste
1/3
tsp
dried oregano
1/4
tsp
dried thyme
1-1/2
tbsp
tomato paste
3
cups
chicken stock
1
bay leaf
4
dashes of tobasco sauce or to taste
Salt and pepper to taste
1/4
cup
spring onion
chopped & divided
1/4
cup
parsley
chopped
2
tbsp
lemon juice
10
large shrimps
cleaned and shelled
1
tbsp
oil
1
tbsp
butter
Instructions
Using a heavy bottom pot on med high heat, add oil.
Add bacon bits and cook for a min, then add sausages and slightly brown it.
Transfer it to a bowl and set aside.
In the same pot, melt butter on med high heat.
Add celery, carrot, onion, and green pepper.
Saute until softened and onion translucent, then add garlic oregano, thyme, cayenne, tomato paste, and tomato.
Saute till combined then add chicken stock, and bring to a boil.
Lower heat to simmer, and add rice, salt, and pepper, and tobasco sauce. Give it a stir.
Then add bacon, sausages, and bay leaf.
Bring back up to a boil, then lower heat to low.
Cover and allow to simmer for 20 minutes.
After 20 minutes, remove from heat.
Stir in shrimps, lemon juice, spring onions, and parsley.
Cover and allow the steam to cook shrimp for 15 minutes.
Garnish with remaining spring onions before serving.
Notes
Adapted from foodnetwork.com