Shrimp and Sausage Jambalaya

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preparation
25
minutes
cooking
50
minutes
Serves 8-10

Ingredients

2
tablespoons
olive oil
3/4
pound
shelled medium shrimp
1
pound
ham (preferably smoked), cubed
1
pound
kielbasa, andouille, or chorizo sausage, sliced
2
large garlic cloves, minced
2
large celery stalks, diced
1
green or red bell pepper, diced
1
large onion, diced
1 1/2
cups
long-grain rice
1
16-ounce can diced tomatoes
4
cups
chicken broth
1
teaspoon
kosher salt
1/4
teaspoon
cayenne pepper
1/2
cup
chopped fresh parsley

Directions

  1. Heat the oil in a large, heavy stockpot over high heat and add the shrimp. Cook, stirring constantly, until the shrimp curl and just begin to brown, about 3 minutes. Remove the shrimp with a slotted spoon and set aside. 
  2. Add the ham and sausage to the stockpot and cook, stirring frequently, until both are well browned, about 15 minutes. Reduce heat to medium and add the garlic, celery, bell pepper, and onion. Cook, stirring frequently, until tender, about 10 minutes. Stir in the rice, tomatoes, broth, salt, cayenne pepper, and half the parsley.
  3. Cover, reduce heat to low, and simmer 20 minutes or until the liquid is almost absorbed. Stir in the shrimp and the remaining parsley. Cover and cook until all the liquid is absorbed, 3 to 5 minutes more.

 

Kay Chun and Jane Kirby
November 2003

Nutritional Information

  • Per Serving
  • Calories 430
  • Fat 18 g
  • Sat Fat 5 g
  • Cholesterol 120 mg
  • Sodium 2286 mg
  • Protein 29 g
  • Carbohydrate 37 g
  • Sugar 3.5 g
  • Fiber 2 g
  • Iron 3 mg
  • Calcium 65 mg
What does this mean? See Nutrition 101.

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