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Shrimp and Sausage Jambalaya

Servings: 4
Author: Delishar

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