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Shrimp & Sausage Jambalaya

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 10
  • 45 min
  • 80 min
  • $$$
Gatheredtable
adapted fromAmelia Durand

Ingredients

  • 2 tablespoons extra virgin olive oil, divided
  • 1 pound andouille sausage, cooked and sliced
  • 1 pound smoked ham, cubed
  • 1 medium onion, diced
  • 1 cup diced celery
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 can diced tomatoes
  • 3 garlic cloves, minced
  • 1 jalapeno pepper, seeded and minced
  • 2 teaspoons diced fresh oregano
  • 1 teaspoon diced fresh thyme
  • 2 tablespoons tomato paste
  • 6 cups chicken stock
  • 3 cups white rice, rinsed
  • 3 bay leaves
  • 2 teaspoons sea salt
  • 1 teaspoon freshly ground black pepper
  • 6 to 8 dashes hot sauce (optional)
  • 1/2 cup chopped scallions, divided
  • 3/4 cup chopped fresh parsley, divided
  • 1/4 cup freshly squeezed lemon juice
  • 1 pound medium shrimp, deveined

Directions

Prep: 1. Dice/mince: ham, onion, celery, bell peppers, garlic, jalepeño, oregano, thyme. 2. Rinse rice. 3. Gather all ingredients so they're ready to throw in the pot. Make: 1. Heat 1 tablespoon oil in a large Dutch oven or pot over medium heat. Add the sausage and sauté for 8 to 10 minutes, until browned. (You will need to cook the link whole with casings on.) Remove from pot, slice into rounds and set aside. 2. Add the ham to the same pot and cook 5-8 minutes, until lightly browned. Remove and set aside with sausage. 3. Add 1 tablespoon oil, onion, celery and peppers to the same pot and sauté for 5-8 minutes, until the onion is translucent. 4. Add the canned tomato, garlic, jalapeño, oregano, thyme, and tomato paste and cook until well blended. 5. Add the stock and bring to a rolling boil. Stir in the rice. 6. Add the sausage, ham, bay leaves, salt, pepper and hot sauce (if using). Return to a boil, reduce the heat to low and simmer, covered, for 20 minutes. 7. Add 1/4 cup of the scallions, 1/4 cup of the parsley, lemon juice, and shrimp; stir well. Cover the pot, remove it from heat and allow to steam for 15 minutes before serving. 8. Garnish with the remaining scallions and parsley and serve with hot sauce, if desired.

Notes

This recipe is delicious whether you make it spicy or not.

Goes great with these recipes

Romaine Salad with Garlic Vinaigrette
Easy Healthy Corn Bread
Arugula Salad
Gluten-free Irish Soda Bread
Whole Wheat Irish Soda Bread
No Knead Artisan Bread
Kale & Brussels Sprout Salad
Corn Spoon Bread
Mixed Greens and Orange Salad
Kale Citrus Salad
Corn Bread
Lettuce Salad
Corn On The Cob
Simple Green Salad

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