Posted by Serena Bakes Simply From Scratch / Wednesday, April 16, 2014
Shrimp and Sausage Jambalaya
I made Shrimp and Sausage Jambalaya the other night after I was digging through the fridge looking for a snack and realized I still had sausage needing to be used.
What kind of person would I be if I let sausage go bad plus I had some shrimp I had bought on sale for this very occasion.
Jambalaya's so easy to make and this recipes been a little bit healthified over the years with the addition of some extra veggies and brown rice.
I like to sneak things like that in whenever I can so the kids have no clue what I'm up too.
This recipes probably not authentic since I'm not Southern and was raised in the Northwest but I can guarantee you it's D-E-L-I-C-I-O-U-S!
Melt butter over medium-high heat and add onion. Sauté until onion starts to soften. Add the sausage and push the onions aside so the sausage can brown on the bottom of the pan because we all know brown sausage tastes AMAZING!
Then add your carrots, celery, garlic, thyme, Italian seasoning, smoked paprika (if you have it, if not omit, it's not the end of the world it just gives a little smokiness) salt and pepper. Mix until well combined and cook for about a minute to let the flavors meld.
Add your bell pepper.. I like red bell pepper but I have used green, it's just one of those things you use what you have in the fridge.
Add tomato paste, canned tomatoes, chicken stock, brown rice and hot sauce, mix well.
I used basmati brown rice because we have a giant bag from Costco but you can use long grain rice white or brown too.
I also used Tapatio Hot Sauce because somehow our house is running out of hot sauce and my Tabasco went MIA..
I know so untraditional.
It's one of those things sometimes you just have to make due with what you have available, it is what it is..
Bring mixture to a simmer, reduce heat to low and cover. Cook for 45 minutes or until rice is tender.
Add medium-large sized shrimp and stir well. Cook an additional 5 minutes or until shrimp are pink.
That's it dinners done! Gotta love it!
Shrimp and Sausage Jambalaya
Recipe by Serena Bakes Simply From Scratch
Shrimp and Andouille Sausage Jambalaya is an easy dinner favorite with veggies and brown rice hidden in the recipe for a well rounded meal.Prep time: PT10M
Cook time: PT50M
Total time: PT1H0M
Yield: 5 Servings
- 1 tablespoon Butter or Olive Oil
- 1/2 whole Large Onion, Diced
- 1 pound Andouille Smoked Sausage, Sliced
- 3 whole Carrots, Diced
- 4 stalks Celery, Diced
- 4 cloves Garlic, Minced
- 1 teaspoon Thyme
- 1 teaspoon Italian Seasoning
- 1 teaspoon Smoked Paprika, Optional
- 1/4 teaspoon Salt
- 1/4 teaspoon Pepper
- 1 whole Bell Pepper, Diced
- 14 1/2 ounce Diced Tomatoes With Juice
- 1 1/2 tablespoons Tomato Paste
- 1 1/3 cups Basmati or Long Grain Brown Rice
- 2 cups Chicken Stock
- 1 teaspoon Hot Sauce Or To Taste
- 1 pound Medium Sized Shrimp
- In a large pan with a lid melt butter over medium-high heat. Add onion and sauté until softened. Add sausage and push onion aside to brown sausage evenly on both sides.
- Add carrots, celery, garlic, thyme, Italian seasoning, smoked paprika, salt and pepper. Stir until well combined.
- Add bell pepper, diced tomatoes with juice, tomato paste, rice, and hot sauce. Mix until well combined. Bring to a simmer, cover and reduce heat to low. Cook for 45 minutes or until rice is tender.
- Add shrimp and stir well. Cook an additional 5 minutes or until shrimp are pink.