Creole Shrimp and Sausage Jambalaya

Quick facts

Ingredients

• 12 oz andouille sausage, sliced
• 1 lb large shrimp, peeled and deveined
• 1 tbsp oil
• 1 onion, diced
• 1 green bell pepper, diced
• 2 celery ribs, diced
• 3 garlic cloves, minced
• 1 1/2 cups long-grain white rice
• 1 can diced tomatoes, 14.5 oz
• 3 cups chicken broth
• 1 tbsp Creole seasoning
• 1 tsp smoked paprika
• 1 bay leaf
• 2 green onions, sliced

Step-by-step method

1. Brown sausage in oil over medium-high heat and transfer to a plate.

2. Cook onion, bell pepper and celery 5 minutes. Add garlic for 30 seconds.

3. Stir in rice, tomatoes, broth, Creole seasoning, paprika and bay leaf. Return sausage.

4. Bring to a boil, cover, reduce to low and cook 20–22 minutes until rice is nearly tender.

5. Scatter shrimp over rice, cover and cook 5–7 minutes until shrimp are opaque.

6. Rest 5 minutes, fluff gently, remove bay leaf and garnish with green onions.

Tips for the best result

• Do not stir repeatedly once the rice begins cooking.
• Add shrimp near the end so they stay tender.
• Taste Creole seasoning before adding extra salt.

Storage and reheating

Refrigerate up to 3 days. Reheat with a small splash of broth.

Approximate nutrition per serving

Approximately 510 calories per serving. Nutrition is an estimate and varies with brands, portion size and substitutions.