Shrimp and Sausage Jambalaya

Francois Dischinger

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Serves 8-10| Hands-On Time: 25m | Total Time: 50m

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

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.
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.
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.

By Kay Chun and Jane Kirby, December 2003

See Nutritional Information for this recipe »

Nutritional Information

Per Serving
Calories 430

Fat 18g
Sat Fat 5g
Cholesterol 120mg
Sodium 2286mg
Protein 29g
Carbohydrate 37g
Sugar 3.5g
Fiber 2g
Iron 3mg
Calcium 65mg

What does this mean? See Nutrition 101.

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Quick Tip

The recipe can be made up to 1 day ahead. Cover and refrigerate. Reheat, covered, in a 325º F oven for 20 minutes or until heated through, stirring once or twice.