Shrimp and Sausage Jambalaya

Serves: 13
Total Calories: 378


1 pound smoked sausage, thinly sliced
3 tablespoons olive oil
2/3 cup chopped bell pepper
2 cloves garlic, minced
3/4 cup chopped fresh parsley
1 cup chopped celery
2 (16-ounce) cans diced tomatoes, undrained
2 cups chicken broth
1 cup chopped green onions
1 1/2 teaspoons thyme
2 bay leaves
2 teaspoons oregano
1 tablespoon Creole seasoning
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
2 cups converted long grain rice, washed
3 pounds raw shrimp, peeled


In a 4-quart heavy pot, sauté sausage; remove with slotted spoon. Add oil to pan drippings and sauté bell pepper, garlic, parsley, and celery 5 minutes. Add tomatoes and liquid, broth, and onions. Stir in thyme, bay leaves, oregano, Creole seasoning, salt, cayenne pepper, and black pepper. Add rice which has been washed and rinsed 3 times. Add sausage and cook 30 minutes, covered, over low heat, stirring occasionally. After most liquid has been absorbed by rice, add shrimp and cook until pink. Transfer mixture to an oblong baking dish. Bake approximately 25 minutes until heated through.

Note: Be sure rice is not crunchy after 30 minutes of cooking. If not done, add more chicken broth and continue cooking until done.

Nutritional Facts:

Serves: 13
Total Calories: 378
Calories from Fat: 124

This Shrimp and Sausage Jambalaya recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.

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