Chicken Sausage Jambalaya with Shrimp

Chicken Sausage Jambalaya with Shrimp

Serves 12

Made with some easy shortcuts such as precooked sausage and shrimp, this one-pot meal is great for feeding a crowd of friends.

Ingredients: 
  • 2 tablespoons expeller-pressed canola oil, divided
  • 2 (12-ounce) packages precooked spicy Italian chicken sausage, sliced diagonally
  • 2 stalks celery, chopped
  • 1 green bell pepper, chopped
  • 1 large onion, diced
  • 6 cloves garlic, chopped
  • 1 (28-ounce) can diced tomatoes
  • 4 cups low-sodium chicken broth
  • 2 1/4 cups long-grain brown rice
  • 1 1/2 teaspoons dried thyme
  • 1 teaspoon fine sea salt, or to taste
  • 3/4 teaspoon cayenne pepper, or to taste
  • 1 (1-pound) bag frozen okra
  • 1 (1-pound) bag frozen tail-on, peeled and deveined, 41/50 cooked shrimp
  • Hot sauce for serving
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Method: 

In a large pot, heat 1 tablespoon of the oil over high heat. Add sausage and cook until lightly browned. Remove from the pot and set aside. Add remaining oil, celery, bell pepper, onion and garlic. Cook until softened. Stir in tomatoes, broth, 1 1/2 cups water, rice, thyme, salt and cayenne. Bring to a boil, cover and simmer 35 minutes, stirring occasionally. Add frozen okra and reserved sausage. Cook, uncovered, stirring frequently, until rice is tender, 10 to 15 minutes. Add frozen shrimp and continue cooking until heated through, about 5 to 7 minutes more. Serve with hot sauce.

Nutritional Info: 
Per Serving:320 calories (90 from fat), 10g total fat, 4g saturated fat, 90mg cholesterol, 460mg sodium, 34g carbohydrate (4g dietary fiber, 4g sugar), 23g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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