Shrimp and Sausage Jambalaya

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  • Serves 8-10
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 430 calories
    • 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


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


  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.